Beer Making

The Kveiking blend thrives in hot fermentations when big complex ester profiles are desired. A low pitch rate can be used to drive these aromatics even higher but the brewer should ensure this low pitch rate can be combined with a continuously high fermentation temperature. If the temperature drops too low, the corresponding level of attenuation can be low, with high terminal gravities. This blend contains flocculent and non-flocculent yeast strains, therefore the clarity of the final beers produced can be variable. Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews. The Kveiking blend also works well when fermenting kettle soured worts for a strong tropical fruit character. Attenuation: 75-85% Flocculation: Low Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 75-97°F Cell Count: 200 Billion Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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Tartan is a traditional strain that accentuates the malt character of Scottish and other malt forward styles. But don't put it in a corner, it can also be used for other styles and works well in IPAs due to its clean fermentation character. For a higher ester profile, use this ale yeast at the top end of the temperature range. Attenuation: 70-75% Flocculation: Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 65-70°F Cell Count: 200 Billion Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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Contains up to 4.5% natural lactic acid to precisely adjust mash pH, promoting enhanced enzyme activity By optimizing mash pH, this acidulated malt directly contributes to a higher brewhouse yield Use as up to 5% of your grain bill IREKS Sour Malt, also known as acidulated malt or saurmaltz, with its natural lactic acid content of up to 4.5% is an excellent solution for precisely adjusting mash pH. Compared to typical sour malts, IREKS contains roughly double the lactic acid, allowing you to use as little as half the amount to achieve the same results. This optimization directly supports enhanced enzyme activity, leading to a higher brewhouse yield. The ideal addition rate of IREKS Sour Malt will vary for each brewery. Factors such as brewing water quality, mashing schedule, and grist composition all influence the precise amount needed for optimal results. Comparable to Weyermann Acidulated Malt, but IREKS Sour Malt has a much higher lactic acid content of up to 4.5% rather than the 1-2% of the Weyermann. IREKS Sour Malt is able to achieve the same pH adjustment with less usage in the overall grain bill.  Malt Specification: Color °L - 0.9-2.3 Moisture % - max. 8.0 pH Value - 3.35-3.70 Usage Rate - Up to 5%

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Black Top Synthetic T-Cork Stopper. 22.2mm cork diameter. Direct replacement stopper for the 750 mL Sprit Bottle. KegLand Part Number: KL18890

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Cablecar can produce clean pseudo lagers at ale temperatures but is also willing to work as a traditional lager strain down to the mid-50s. Not just limited to steam beers/California commons, this strain works well in a variety of fermentations, keeping flavor profiles clean and crisp. Attenuation: 71-75% Flocculation: Medium-High Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 55-65°F Cell Count: 200 Billion Similar Strains: WLP810, WY2112 Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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Que Bueno creates refreshing light to dark lagers with very clean, low ester aromatic profiles and nice crisp and dry finishes. This strain is not just a great choice for Mexican lagers, but any lager where clean ester profile and dry finish is appropriate. Attenuation: 73-77% Flocculation: Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 47-55°F Cell Count: 200 Billion Similar Strains: WLP940 Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean beers with a very low ester profile. This strain is very powdery, so long lagering times or filtration is required for bright beer. Attenuation: 73-77% Flocculation: Low-Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 46-56°F Cell Count: 200 Billion Similar Strains: WLP830, WY2124 Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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This is the traditional German strain used to produce world class weizen beers where big banana aroma is required. Balanced with mild clove, depending on your wort profile, this strain will produce amazing beers. Stefon will create a slightly higher level of acidity to give your beer a very crisp finish. Slightly underpitching will help increase the banana character. Attenuation: 73-77% Flocculation: Low Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 63-73°F Cell Count: 200 Billion Similar Strains: WLP300, WY3068 Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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B44 Whiteout is perfect for Belgian Wit style beers, producing an excellent balance of spicy phenolic character and esters. Beside the necessary aromatics, Whiteout produces an impressive amount of acidity making it quintessential for wits as well as other light colored Belgian ales. Whiteout has shown to be flocculent during fermentation, then become non-flocculent towards the end, leading to a possible slow down of normal fermentation. Attenuation: 72-76% Flocculation: Low-Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 62-72°F Cell Count: 200 Billion Similar Strains: WLP400, WY3944 Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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Moderately roasted specialty malt that delivers a rich, dark character while remaining milder than traditional Chocolate Malt Well-suited for crafting Porters, Brown Ales, and Stouts. Adjust color or build a robust malt foundation Use as up to 10% of your grain bill 200–250 °L - Export Pale Chocolate Malt offers a unique flavor profile, positioned between Brown and Chocolate Malts. This moderately roasted specialty malt delivers a rich, dark character while remaining milder than traditional Chocolate Malt. It's an excellent choice for brewers looking to adjust color or build a robust malt foundation. This malt is particularly well-suited for crafting Porters, Brown Ales, and Stouts, providing significant flavor contributions without the intensity of darker roasted malts. Malt Specification: Color °L - 200–250 Moisture % - max. 2.5 Extract fine % dm - min. 69.8 Usage Rate - Up to 10%  

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Offers sweet, malty flavor complemented by an appealing light, doughy aroma Contributes to a fuller body in finished beers as well as improved head formation and retention Use as up to 50% of your grain bill Rahr Extra Pale White Wheat is a pale wheat malt, meticulously crafted from North American soft winter white wheat. This malt offers the characteristic sweet, malty flavor found in other malted grains, complemented by an appealing light, doughy aroma. Wheat malts are known for their high protein content, which contributes to a fuller body in finished beers. This can also significantly improve head formation and retention, depending on the overall grist composition. Compared to red wheat, white wheat is generally easier to mill and is particularly conducive to achieving the desirable haze characteristic of Belgian white beers. Rahr Extra Pale White Wheat is an excellent choice for all wheat beer styles and is highly valued for its foam-enhancing contributions in any brew. Malt Specification: Color °L - 1.9-2.6 Moisture % - max. 6.0 Extract fine % dm - min. 83.0 Protein % dm - max. 12.0 Usage Rate - Up to 50%

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High-quality distilling malt made from Glycosidic Nitrile (GN)-free, North American 2-Row barley Excellent neutral base for a variety of spirits, including bourbon and American Single Malt Whiskey Use as up to 100% of your grain bill Rahr GN Zero Distillers Malt is a high-quality distilling malt made from Glycosidic Nitrile (GN)-free, North American 2-Row barley. Its specifications and flavor profile make it an excellent neutral base for a variety of spirits, including bourbon and American Single Malt Whiskey. This malt contributes earthy and grainy notes, complemented by subtle hints of bread crumb and sprouts. Understanding Glycosidic Nitrile (GN) Glycosidic nitriles are organic compounds naturally present in significant amounts in certain barley varieties after malting. During the distilling process, GN can form ethyl carbamate (EC), a known carcinogen. Many countries have regulations on EC levels in spirits, and the United States may implement stricter limits in the future. Choosing Rahr GN Zero Distillers Malt helps distillers create products that are ahead of potential regulatory changes, ensuring a "future-proof" choice for aging spirits. Malt Specification: Color °L - 1.8-2.3 Moisture % - max. 4.5 Extract fine % dm - min. 80.0 Protein % dm - max. 11.5 Usage Rate - Up to 100%

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Introducing Malted Oats from Rahr Malting! The 55-lb sack size is now in stock and ready to ship. 1- and 5-lb sizes are available for pre-order. Place your order now and we will automatically ship it to you when available. The current estimated availability is mid-July. Enhances beer's foam stability and imparts a creamy texture Well-suited for juicy or hazy IPAs, stouts, and porters Use as up to 20% of your grain bill Rahr Malted Oats offers brewers a reliable way to enhance beer's foam stability and impart a creamy texture. This malt is particularly well-suited for popular styles such as juicy or hazy IPAs, stouts, and porters, or any brew aiming for increased foam development and a silky mouthfeel. Expect earthy, grainy flavors and a noticeable palate fullness when incorporating Rahr Malted Oats into a recipe. Its high protein content, coupled with low color and beta-glucan levels, helps to mitigate the risk of slow or stuck lauters during the brewing process. Malt Specification: Color °L - 1.8-2.4 Moisture % - max. 5.0 Extract fine % dm - min. 60.0 Protein % dm - max. 15.0 Usage Rate - Up to 20%

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Add to your grain bill for improved body, stable haze formation, and superior foam retention The malt's low color ensures it can be incorporated into even the palest brews without affecting the final hue Use as up to 10% of your grain bill Rahr Dextrin Malt is a versatile ingredient designed to significantly enhance various beer characteristics. Its lower modification and higher protein content contribute to improved body, stable haze formation, and superior foam retention, making it a valuable addition for a wide range of beer styles. The malt's low color ensures it can be incorporated into even the palest brews without affecting the final hue. Brewers aiming for a stable haze in their hazy IPAs can utilize Rahr Dextrin Malt at inclusion rates up to 10% without impacting beer color. Beyond haze, its addition to the mashbill boosts foam stability, viscosity, and overall body. For those who typically use chit malt for head retention and mouthfeel, Rahr Dextrin Malt offers a domestic alternative with comparable benefits. Depending on the inclusion rate, brewers may also note subtle bready, grainy, and raw barley flavors in the finished product. Malt Specification: Color °L - 1.5-2.2 Moisture % - max. 6.0 Extract fine % dm - min. 79.0 Protein % dm - max. 13.0 Usage Rate - Up to 10%

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