Beer Making

Undergoes specialized processing to optimize its enzymatic activity, making it ideal for distillation Exceptional diastatic power and alpha amylase levels, crucial for efficient starch conversion Use as up to 100% of your grain bill Rahr Distiller's Malt, crafted from North American barley, undergoes specialized processing to optimize its enzymatic activity, making it ideal for distillation. This malt boasts exceptional diastatic power and alpha amylase levels, crucial for efficient starch conversion. Additionally, it provides a rich source of Free Amino Nitrogen (FAN), essential for robust yeast nutrition during fermentation. Malt Specification: Color °L - 2.5-3.0 Moisture % - max. 6.5 Protein % dm - max. 15.0 Usage Rate - Up to 100%

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Offers a pronounced grain flavor and is a popular choice for traditional Belgian beer styles Contributes to desirable cloudiness and enhanced head retention Use as up to 50% of your grain bill Raw Rahr Unmalted Wheat offers a pronounced grain flavor and is a popular choice for traditional Belgian beer styles. Its inclusion contributes to desirable cloudiness and enhanced head retention in the final brew. Given its raw state, the starch in unmalted wheat is not gelatinized, and its protein content is notably high. Brewers utilizing this ingredient may find a cereal mash and/or a protein rest beneficial or necessary, depending on their specific brewing process and desired outcome. Malt Specification: Color °L - 1.5-4.0 Moisture % - max. 12.0 Extract fine % dm - min. 76.0 Protein % dm - max. 11.5 Usage Rate - Up to 50%

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Contributes a sweet, malty flavor characteristic complemented by a subtle fruitiness and a hint of tartness High protein content enhances body and can improve head formation and retention Use as up to 50% of your grain bill Rahr Red Wheat is a pale malt derived from North American hard spring red wheat. This malt contributes a sweet, malty flavor characteristic of other malted grains, complemented by a subtle fruitiness and a hint of tartness. Its high protein content is known to enhance the body of beers and can improve head formation and retention, depending on the overall grist composition. The smaller, harder kernels of red wheat compared to white wheat necessitate careful milling. Rahr Red Wheat is a versatile ingredient, suitable for crafting a wide range of wheat-style beers where its unique flavor profile can shine. Malt Specification: Color °L - 2.4-3.5 Moisture % - max. 5.0 Extract fine % dm - min. 80.0 Protein % dm - max. 12.0 Usage Rate - Up to 50%

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Imparts a distinct sweet, malty flavor with a subtle fruity note Elevated protein content contributes to a fuller-bodied beer and enhances head formation and retention Use as up to 50% of your grain bill Rahr White Wheat, crafted from North American soft winter white wheat, imparts a distinct sweet, malty flavor with a subtle fruity note. Its elevated protein content contributes to a fuller-bodied beer and can significantly enhance head formation and retention, depending on the overall grain bill. This particular white wheat malt is also favored for its ease of milling compared to red wheat, and its ability to promote the desirable haze often found in Belgian white beers. It's an excellent choice for brewers aiming to produce any wheat-style beer. Malt Specification: Color °L - 2.7-3.8 Moisture % - max. 5.0 Extract fine % dm - min. 80.0 Protein % dm - max. 12.0 Usage Rate - Up to 50%

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Lager-style base malt crafted from select North American 2-row barley Light color, neutral flavor profile, and low protein content, making it ideal for clear, clean-tasting lagers Use as up to 100% of your grain bill Rahr Premium Pilsner is a lager-style base malt crafted from select North American 2-row barley. This malt offers a light color, neutral flavor profile, and low protein content, making it an ideal foundation for exceptionally clear and clean-tasting lagers. Malt Specification: Color °L - 1.9-2.3 Moisture % - max. 5.0 Extract fine % dm - min. 79.0 Protein % dm - max. 11.0 Usage Rate - Up to 100%

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Ale-style base malt crafted from a blend of North American two-row barleys Well-suited for a wide range of beer styles, including American, English, and other ales Use as up to 100% of your grain bill Rahr Pale Ale malt is an ale-style base malt crafted from a blend of North American two-row barleys. It offers excellent color, presenting as slightly darker than Rahr's Standard or Pilsner malts, alongside a good malt flavor and a high extract yield. This versatile malt is well-suited for a wide range of beer styles, including American, English, and other ales. Its robust characteristics have made it a popular choice as a foundational malt for nearly any brew. Malt Specification: Color °L - 3.0-4.0 Moisture % - max. 4.5 Extract fine % dm - min. 80.0 Protein % dm - max. 11.5 Usage Rate - Up to 100%

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Specifically selected for bottle or cask conditioning, ensuring proper carbonation and nuanced flavor development over time Delivers the sought-after phenolic flavors (barnyard, horse, leather) of Brettanomyces with greater control and consistency than traditional wild cultures Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry microgranular format. It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling. Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather) nicely balanced by refreshing, fruity notes. Instructions for Use: SafBrew™ BR-8 should not be rehydrated directly in the beer. Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 77°F to 84°F. Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream. Usage: Add 0.67 to 1.34 oz of sugar per gal of beer (5 to 10 grams of sugar per liter of beer) to obtain an additional saturation of 0.33 to 0.67 oz/gal of CO2 (2.5 to 5.0 g/L of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast. Carbonation will be achieved in 1 to 3 months of maturation. *At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks. *Carbonation at lower end temperatures (e.g. 59°F / 15°C) can take over 3 months. Alcohol Tolerance: 8.5% ABV Optimum Fermentation Temp: 59-77°F *See the technical data sheet below for more information on rehydration, usage and storage.

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Simplify your brewing process and reduce costs with Clarizyme™, the innovative solution that shortens maturation and prevents chill haze without compromising beer quality Brew for a wider market by effortlessly producing gluten-reduced or gluten-free beer while maintaining the desired taste, aroma, and mouthfeel, all with minimal investment Clarizyme™'s targeted enzyme action ensures haze stability and gluten reduction, offering a versatile and efficient solution compatible with various malts and adjuncts Introducing Clarizyme™, an innovative beer stabilization technology that offers a convenient and cost-effective solution for breweries all over the world. Clarizyme™ will simplify and shorten your maturation process, reducing your energy costs and shrinking your carbon footprint. Clarizyme™ is a highly specific self-cloned enzyme, that targets haze-sensitive polypeptides at the carboxyl end of the amino acid proline, preventing chill haze in beer without affecting other beer quality aspects, specifically foam. It contains a specific fungal endopeptidase enzyme that breaks down haze-sensitive polypeptides, inhibiting precipitation with polyphenols. This same process also degrades gluten into peptides reducing gluten into undetectable amounts. With Clarizyme™, you can both reduce gluten and stabilize haze without affecting the taste, flavor, body, or mouthfeel of your beer. Benefits: Little-to-no investment or equipment needed Increases maturation production capacity Shortens processing time Prevents chill haze in beer keeping and ensuring quality Can be used with all kinds of malts and other raw materials, making it a versatile brewing enzyme Enables the production of gluten-free/gluten-reduced beer from barley malt depending on the legislation of each country Is Clarizyme™ a genetically modified organism? Clarizyme™ does not contain any genetically modified material. The host organism is self-cloned which may or may not be considered a GMO depending on the legislation of each country. How is Clarizyme™ used in the brewing process? Clarizyme™ can be used with all kinds of malts and other raw materials. Simply add to the cooled wort at the beginning of fermentation. Please check our TDS / best practice for dosage guidelines when using alternative adjuncts to barley. Can Clarizyme™ be used to make gluten-free beer? Yes, Clarizyme™ can be used to make gluten-reduced/gluten-free beer from barley malt, so no need to use expensive gluten-free adjuncts. Our product degrades gluten into peptides. Please note, gluten-free declarations are dependent on local regulations. Can Clarizyme™ negatively affect beer flavor or quality? No, Clarizyme™ specifically targets the carboxyl end of the amino acid proline, which is omnipresent in haze-sensitive proteins and gluten. Our product does not impact foam, taste, flavor, body, or mouthfeel.  

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Unleash the full potential of your starch-based materials, achieving maximum fermentable sugar yields Experience significantly reduced residual carbohydrates in your final product, leading to a cleaner profile Achieve a high degree of attenuation, precisely controlling the final sugar content for your desired outcome Glucoamylase™ 400 is a GMO-free food grade saccharifying glucoamylase or amyloglucosidase enzyme derived from a selected strain of Apergillus niger. It is an exoglucosidase capable of hydrolyzing both the α-1,6 and α-1,4 glucosidic linkages of starch, liberating single glucose units. Benefits: Maximizes the conversion of starch containing substrates to fermentable sugars Minimizes residual carbohydrates Provides a high degree of attenuation  

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Extend your beer's shelf life by effectively preventing the formation of unsightly colloidal haze Specifically targets and removes haze-active polyphenols, ensuring only the necessary components are filtered out As an insoluble processing aid, Alphaclar S is easily removed through filtration and doesn't require labeling on your final product Alphaclar S is a single-use cross linked polyvinylpyrroidone (PVPP). It is a colloidal haze stabilizer which can increase the shelf life of beer. Alphaclar S absorbs the haze-active polyphenols which would otherwise react with haze-active proteins in filtered beer to form colloidal haze during storage. Principle: Beer contains polyphenols which are derived from hops and malt. The smallest (haze active) polyphenol molecules and the smallest (haze-active) protein molecules will pass through the filter. At first the beer may be bright but gradually the polyphenols with polymerize due to oxidation. Once they reach a certain size they can react with the haze-active proteins to form colloidal haze which is measurable and visible. Eventually the colloids can become large enough for them to sediment. Alphaclar S absorbs the polyphenols via hydrogen bonding. As PVPP is insoluble, beer filtration will remove the haze-active polyphenols which have been absorbed onto the PVPP. This takes away one side of the equation in colloidal haze formation, thereby improving the stability of beer. Benefits: Increases beer shelf-life due to preventing colloidal haze formation Only the specific haze-active polyphenols are removed PVPP is insoluble so it’s removed by filtration and therefore is a processing aid, which is no required to be listed on labels  

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Vicant SBX provides comprehensive protection against beer oxidation by targeting key biochemical reactions that lead to flavor deterioration, haze, and color changes This innovative anti-oxidant effectively inhibits LOX activity, chelates metal ions, and binds with thiol proteins to ensure superior organoleptic stability in packaged beer Beyond flavor protection, Vicant SBX also prevents unwanted color development, improves wort filtration, and guards against haze formation, offering multiple benefits for beer quality Vicant SBX is a new generation of highly effective, multi-component beer anti-oxidant designed to give maximum protection against the oxidative deterioration of beer in package. It is a beige powder which is soluble in water. Principle: Recent research has highlighted the importance of controlling oxidation during the initial stages of the brewing process as these reactions can result in oxidative deterioration in final packaged beer. An understanding of the biochemical reactions involved in the formation of the precursors of molecules involved in the oxidative deterioration (flavor, haze, color) of beer has allowed Lallemand Brewing scientists to formulate a new product that specifically targets the biochemical reactions that result in the production of these harmful precursors. Vicant SBX acts by: Inhibiting LOX activity, minimizing the production of staling aldehydes Chelating metal ions (Fe/Cu) which catalyze the production of reactive oxygen species (ROS) so reducing non-enzymatic autoxidation of unsaturated fatty acids Binding with thiol (-SH) proteins Preventing Maillard reactions in wort and in final beer to eliminate color change Benefits: Improved organoleptic stability Protection against color development/browning Improved wort filtration Protection against haze formation  

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Maintain your beer's fresh taste and prevent unwanted cardboard-like off-flavors thanks to Vicant SB's advanced staling reaction blocking Achieve superior clarity and longer shelf life with Vicant SB, which enhances both flavor and colloidal stability while slowing browning Protect your brew at every stage; Vicant SB's dual-action oxygen scavengers provide rapid defense during pasteurization and sustained protection throughout storage Vicant SB is an anti oxidant and anti browning agent designed to enhance flavor and colloidal stability in beer. It is a white, crystalline powder which is fully soluble in water. Vicant SB supplies sources of sulphur dioxide and ascorbate. Principle: The active components function in two ways, by scavenging dissolved oxygen and blocking staling reactions. Vicant SB slows the formation of off-flavors, typically described as paper or cardboard, by binding with the causative carbonyl compounds, particularly trans-2-nonenal. Vicant SB also contains oxygen scavengers. These act at different rates, the faster acts to protect the beer during pasteurization, the slower to protect during storage. Benefits: Improved flavor stability Improved colloidal stability Slower rate of browning    

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Achieve crystal-clear beer faster with Protofine™, a natural, plant-based solution that effectively precipitates yeast and protein during cold storage This vegan-friendly fining agent rivals traditional methods like isinglass while enhancing filtration and beer stability Reduce cold storage time and improve beer haze. Protofine™ is a natural and widely trusted food-grade formulation designed for optimal flocculation Protofine™ is a food grade product designed to promote the flocculation and precipitation of yeast and protein complexes during cold storage of beer. Principle: Protofine is a natural, plant-derived formulation with application potential in a wide range of alcoholic beverage applications. The active components of Protofine have been widely used throughout the food industry for many decades. Protofine is comparable to traditional fining products (isinglass) in performance. Benefits: Vegan friendly Natural, plant-derived product Improved filtration performance Reduced cold storage time Improves beer haze and stability

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Achieve noticeably clearer beer and reduce your cold storage needs with the powerful protein and yeast removal of Protosol™ Optimize your brewery's efficiency and increase vessel utilization thanks to Protosol's ability to significantly shorten maturation times Brew with confidence knowing Protosol™ is a vegan-friendly solution that enhances both the clarity and colloidal stability of your beer Are you looking to improve the clarity of your beer and reduce maturation time? Discover what Protosol™ can do for you. Protosol™ is a silica-sol based fining agent which can be used in the brewhouse to remove protein from wort, and at the end of fermentation to promote the sedimentation of yeast and protein particles, resulting in clearer, brighter beer. Benefits: Reduces cold storage time Improves beer haze and colloidal stability Vegan friendly Shortens maturation times Increases vessel utilization Mode of Action Protosol™ when added to beer crosslinks and traps haze-forming particles, allowing for faster sedimentation and quicker clarification. Effective at low addition rates, it boosts brewery throughput without investing in extra tank or filtration capacity, reduces energy consumption, shortens maturation times, and increases vessel utilization. Protosol™ offers a straightforward and economical solution to refine your brewing process, delivering consistently clear beer while optimizing your production efficiency Why Use Protosol™? With Protosol™, you’re improving clarity and optimizing the brewing process to achieve consistent, quality and increase efficiency. How does Protosol™ works? Protosol™ complexes with haze-causing particles increasing their size, leading to faster sedimentation and quicker clarification. This specialized colloidal silica sol works effectively even at low addition rates, allowing you to boost your brewery’s throughput without investing in additional tank or filtration capacity. How to store Protosol™? Protosol ™ should be stored at cool ambient temperatures. It should not be stored colder than 39°F. When should I add Protosol™ to my brewing process? For wort clarification it should be added at the start of whirlpooling or on transfer to the whirlpool. For beer clarification, Protosol™ should be added at the end of fermentation What is the ideal amount of Protosol™ to use? Each beer and brewing process is unique. Please click here for our optimization best practice. Does Protosol™ affect the flavor of my beer? No Protosol™ won’t affect the flavor of the beer when recommended addition rates are adhered to.    

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Maximize your brew length and reduce messy boilovers and fermentation foam with Foamsol™ Foamsol™ enhances brewing efficiency, leading to increased fill capacity and improved hop utilization for better beer quality Simplify your brewing process and cut down on cleaning costs by effectively managing foam with thermostable Foamsol™ Are you looking to increase your brew length without worrying about over boil in the wort kettle or the hassle of excessive foam in the fermentation vessel? Discover how Foamsol™ can help you achieve this. Foamsol™ is a thermostable silicon-based antifoam designed to manage foam throughout your brewing process effectively. Benefits: Increased fill capacity in wort kettle and fermentation vessel Improved hop utilization and preservation of head positive proteins Improves beer quality and brewing efficiency Reduced cleaning costs Reduced foam in CIP sets Mode of Action Foamsol™ reduces the surface tension of the liquid film, preventing over-foaming in the fermentation vessel or wort kettle, increasing brew capacity by up to 20% and alpha acid usage by up to 15%. Foamsol™ offers a simple and economical approach to boosting your brewing efficiency and productivity. Keep your foam where it belongs in the fermenter, not on the floor. Why use Foamsol™? Excessive foaming can cause significant loss of foam-positive proteins and alpha acids, as they adhere to vessel walls or spill onto the floor. Foamsol™ helps improve foam potential and increases alpha acid usage by up to 15%. By preventing the overfoaming How to use Foamsol™? Add Foamsol™ during the transfer to the wort kettle, into whirlpool enroute to the fermentation vessel or directly into the fermentation vessel. Dilute 1 part in 10 before addition to increase the efficiency. Will the use of Foamsol™ affect the flavor of my beer? No, Foamsol™ only improves alpha acid utilization without affecting the flavor. Can I re-pitch my yeast? Yes. A low addition rate in relation to the yeast biomass yield at the end of fermentation ensures no effect on yeast for re–pitiching. What is the ideal amount to use of Foamsol™? Wort Kettle: 2-10ml/hl Fermentation Vessel: 0.5-5ml/hl Cross Flow Filtration: Keep addition rates below 2ml/hl How to store Foamsol™? Store at ambient temperatures. Do not freeze. Will Foamsol™ have a negative impact on beer foam? No, Foamsol™ is effectively removed by adhering to the yeast cell wall, or with the trub in the wort kettle, ensuring no negative impact on beer foam.    

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Compac CG, derived from the Eucheuma cottonii seaweed, harnesses the power of semi-refined kappa carrageenan to enhance your brewing process By effectively binding with haze-forming proteins during the boil, Compac CG contributes to clearer wort and ultimately, a more stable beer Experience benefits with Compac CG, from improved hot break to enhanced yeast vitality and filtration efficiency Compac CG contains semi refined kappa carrageenan from the seaweed species Eucheuma cottonii. Principle: The species Eucheuma cottonii is rich in the kappa isomer of carrageenan. When added to boiling wort, kappa carrageenan reacts strongly with soluble proteins, notably the proline-rich haze precursor fraction. When the wort is cooled the carrageenan-protein complex becomes unstable and precipitates out of solution. The clear wort that results produces a beer with enhanced processing characteristics. Benefits: Improved hot break compaction in the whirlpool Improved yeast vitality during fermentation Improved filtration – longer filter runs Improved beer haze and colloidal stability    

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Achieve noticeably clearer wort and enhanced beer stability by effectively removing haze-forming proteins during the brewing process Experience improved whirlpool efficiency with Compac CG™, leading to better hot break compaction and increased wort extraction Compac CG™'s concentrated granular form ensures optimal performance and potentially longer filter runs, saving you time and resources Do you need an easy solution for improving filtration and haze stability? Is your whirlpool trub not compact and contributing to haze in your beer?  See what Compac CG™ can do for you. Compac CG™ is a semi-refined, granulated form of the seaweed species Eucheuma cottonii. The species Eucheuma cottonii is rich in the kappa isomer of carrageenan. Added 5 minutes before the end of kettle boil or upon whirlpool transfer. When added to boiling wort kappa carrageenan reacts with soluble proteins, notably the proline-rich fraction which can cause haze. Once the wort is cooled, the carrageenan-protein complex becomes unstable and precipitates out of solution. The resulting clear wort produces a beer with enhanced processing characteristics. Benefits: Improved hot break compaction in the whirlpool leading to higher wort extraction High cold break precipitation resulting in a clearer wort Reduced final haze with enhanced colloidal stability Why use Compac CG™? Compac CG™ gives brewers better hot break compaction meaning more extraction of wort (less waste) Improves cold break compaction leading to clearer wort which gives longer filter runs improving your usage of your filter materials Improves turnaround time so beer is processed faster Improves final haze and colloidal stability as the problematic sensitive proteins which can bind to polyphenols from hop products are reduced How do I use Compac CG™? By weighing the optimal amount then adding into the wort kettle 5-10 mins before the end of wort boil. Alternatively, into the whirlpool as it is being filled. If using a dosing system, program to dose into the wort during the final stage of the boil. How do I know I am using the right amount? Copper finings are an easy way to make a big improvement in your beer clarity and filterability. To check you are using the right amount you can do two things: Carry out an optimization check (see the optimization video below) this ensures correct additions even if there are raw materials or process changes.   Take a cold wort sample at cast, post heat exchanger and allow it to settle overnight. Cloudy wort indicates you are not adding enough. Bright wort with high sediment levels (over 5%) means you are adding too much – optimize. Why is Compac available in granules, tablets and powder, and which one is right for me? Compac CG™ is a Pure Granular form which means the active ingredients are at the highest concentration and lower dose rates are required to achieve the best results. Compac CG™ Tablets are useful for smaller breweries to allow easy consistent addition without having to measure each time. The tablets are mixed with a dispersant to allow for better mixing. Powder, is for automatic dosing systems. How do I store Compac CG™? Store Compac CG™ in a dry location at room temperature.  What other process aids can I use to complement my brewing process with Compac CG™? With regards to Finings, it is common to combine copper fining use with cellar finings, such as silica sol or isinglass, which are added post fermentation and reduce haze contributed by yeast during fermentation.  What is the difference between kettle finings, copper finings and Irish moss? Kettle and copper finings are the same thing and refer to the addition point which is in the brewhouse on the hot side. Irish moss is another type of kettle fining from the Chrondrus Chrispus species of seaweed. It has a lower concentration of the active ingredient kappa carrageenan than in Euchema cottonii which is used for Compac CG™ . It is therefore less effective at removing the haze forming proteins.    

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Achieve faster, more consistent fermentations and reduce the risk of off-flavors, even when brewing high-gravity or with adjuncts Formulated with essential nitrogen, amino acids, minerals like zinc, and vitamins to ensure robust yeast vitality and prevent sluggish fermentation Simple to use, just add at the end of the boil to support healthy yeast and balanced fermentation across all beer styles Are you looking to improve your fermentation speed, flavor, and yeast vitality, even under stressful brewing conditions? Yeast Life Extra™ can help you achieve consistent quality and prevent off-flavors, even for challenging wort conditions. Yeast Life Extra™ is a yeast nutrient formulated with easily accessible nitrogen sources and essential amino acids, minerals, including zinc and vitamins. Designed to support healthy yeast and promote balanced fermentation. It is suitable for all types of brewing, particularly high-gravity and adjunct brewing, where yeast health can be significantly compromised. Principle: The two main requirements for consistent, predictable fermentations are healthy yeast and a nutrient balanced wort. It is generally recognized that only wort produced from a well modified, all malt grist approaches these needs, and even this requires supplementation with oxygen and zinc. The common practice of high gravity, adjunct brewing has introduced two fermentation problems: nutrient deficiency and conditions of high stress for yeast. Yeast generated under these difficult conditions typically show symptoms of reduced vigor, which can be compounded at each regeneration. Problems associated with reduced vigor include slow or sticking fermentation, off-flavors associated with sulphur containing compounds, slow diacetyl reduction, and autolysis. Benefits: Faster and Consistent Fermentation Reduces off flavors Supports high gravity brewing How do I use Yeast Life Extra™? Yeast Life Extra™ is added at the end of the boil, making it a versatile addition to any brewing process. What is the ideal amount of Yeast Life Extra™ to use? The ideal amount of Yeast Life Extra™ depends on your specific brewing application. Always refer to the product guidelines for the best results tailored to your fermentation needs. How to store Yeast Life Extra™? To maintain its effectiveness, store Yeast Life Extra™ in a dry environment at room temperature. Proper storage ensures that the nutrient retains its quality and potency for optimal brewing performance. Will Yeast Life Extra™ affect the flavor of my beer? No, Yeast Life Extra™ will not impact the flavor of your beer, provided you stay within the recommended addition rates. This ensures your brew maintains its intended taste profile while benefiting from improved yeast health. Can Yeast Life Extra™ be combined with other process aids in my brew? Absolutely! Yeast Life Extra™ can be used alongside other processing aids. Just be sure not to exceed the recommended dosage and avoid combining it with other nutrients that contain zinc to ensure optimal yeast performance.

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Due to high demand, this item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this item to you when we receive more in mid November.   Advanced Modular Control System: Designed for homebrewers and microbreweries, the Brewtools FCS brings industrial-level precision with features like temperature, pressure, and gravity monitoring for ultimate brewing control.   Comprehensive Starter Kit: Includes essential components such as FCS Display and I/O Modules, temperature and pressure sensors, and all necessary cables and adapters to start customizing your fluid control setup.   Automated Fermentation Profiles: Automate cooling, heating, and pressure management with software-driven profiles, simplifying complex processes while ensuring consistency in your brews.   Expandable & Customizable: Add solenoids, pumps, airlocks, and adapters to fit your specific brewing needs, compatible with both Brewtools and non-Brewtools tanks.   Constant Monitoring & Alerts: Early warning notifications for equipment issues like solenoid valves or heating elements ensure smooth operation and protect your brewing investment. This version of the FCS Kit includes the Density/Temp Sensor which replaces the temperature-only sensor in the basic FCS Starter Kit. FCS is a modular control system designed, developed and manufactured by Brewtools in Norway. The vision behind the system is to take industrial technology and make that available for microbreweries and homebrewers. Using the latest electronic component technology and clever software engineering, Brewtools is able to make features that used to be very expensive and complicated available for everyone. The system can measure temperature, pressure, density/gravity*, level* and power consumption and based on that — control cooling, heating, pressure/CO2 in, pressure/CO2 out, agitation*, automatic hop additions* under pressure and more! Fermentation profiles will automate the whole process and give you ultimate control of your fermentation process. (*Not available at first launch.) The system will also constantly monitor the process and notify you if something isn't right. For example, the system will measure the current draw of solenoid valves and heating elements, and will notify you if these components aren't working as they should. Please Note: The software is currently in a state of early adopter beta, and should not be used for critical production. Brewtools will continue to develop software and new sensors/actuators based on customer feedback and requests. If you cannot find a sensor or actuator that fits your setup, please reach out to us and let us know. Note that we do not take responsibility for any lost/destroyed beer or raw materials.   Brewtools FCS Starter Kit The Brewtools FCS Starter Kit includes all the essential parts to get you started setting up your own custom-designed Fluid Control System. FCS Display Module and FCS I/O Module with power supply 1 density/temp sensor (TC 1.5") 1 pressure sensor with gas out solenoid All cables and adapters needed (3m length) The kit does not include a valve/pump for cooling as these are tank dependent, and you may already have a solenoid for your existing glycol loop. For non-Brewtools tanks, you also may need an adapter and/or tee to connect the spunding valve/pressure sensor assembly. Accessories To complete your FCS kit setup, some accessories are needed. A solenoid for cooling (Ø4.5mm - 34mm or 1.5") with 2-pin LP12 cable and DIN43650 Type A adapter or a submersible pump (comes with cable). A ball clamp and a connecting rod. An airlock for the pressure out solenoid valve is recommended. For smaller tanks we recommend our polycarbonate airlock. For larger tanks (300L+) you should use a TC34mm to 12mm barb and a 10x16mm silicone tube or equivalent. Tri-Clamps and gaskets. Based on your tank and setup, you may need some extra tri-clamps or gaskets. For MiniUni+, you need to replace the Mini Spunding valve with an M24 to Tri Clamp adapter and a 90 degree TC34mm elbow to fit your spunding assembly (if you want to use our TC air lock. No need for elbow if you use tubing as airlock). Remember clamps/gaskets. If you don't have a Brewtools Unitank, we recommend getting a TC 1.5" to 34mm adapter for the spunding setup. You will also need a 34mm Tri-Clamp and 34mm gasket. Tees and crosses are also available in multiple sizes to give you more ports. Setting Up the FCS for Your Tank Mounting To mount to your tank a ball clamp and a connecting rod are very useful. This will work with most any size or style tank. Solenoid Valve & Related Connection Hardware for Cooling For Brewtools tanks that use 34mm connection you will need a Ø4.5mm - 34mm solenoid valve. For BrewBuilt, Spike, Ss BrewTech, or Commercial tanks you will need a TC 1.5" to 34mm adapter and 1.5" TC Solenoid Valve. Either way, you will need a 2-pin LP12 cable and DIN43650 Type A adapter to connect the solenoid valve to the Brewtools FCS I/O Module. Would You Like a Visible Air Lock on the Spunding Valve? The Brewtools pressure relief solenoid spunding valve releases CO2 at the set point you choose on your controller.  To visually see the CO2 release, adding on an airlock for the pressure out solenoid valve is a nice option. For tanks under 300L, we recommend the 34mm polycarbonate airlock that connects to the Brewtools Solenoid Valve. For tanks larger than 300L, you should use a blowoff. For blowoffs, use a TC34mm to 12mm barb and a 10x16mm silicone tube or equivalent ran into a bucket of water. You will also need a 34mm Tri-Clamp and 34mm gasket. Tees and crosses are also available in multiple sizes to give you more ports. For the MiniUni+ For MiniUni+, you need to replace the Mini Spunding Valve with an M24 to TC adapter and a 90-degree 34mm TC elbow to fit your spunding assembly (if you want to use the TC air lock. No need for elbow if you use tubing for a blowoff). You will need the clamps/gaskets to make the connection.   Starter Kit Included Parts: FCS Display Module, 5" FCS I/O Module 2x RTD, 5x CAN, 4x Relay Power Supply, 24V 40W, LP12 2-pin Pressure Sensor, CAN BUS 24V, M12 Solenoid valve, TC34mm + M12, DC24V Ø2.0 Density/Temp Sensor, TC 1.5", CAN BUS 24V Cable, LP12 6-pin, 3m Cable, LP12 5-pin, 3m (2 pcs) Cable, LP12 2-pin, 3m Adapter, LP12 2-pin to DIN 43650 Type B Recommended Separate Parts: Solenoid valve for cooling with adapters/cables or submersible pump Ball Mount connector and pipe clamp etc. Airlock (Top mounted or barb with silicone tube) Adapters and fittings to fit your tank Brewtools Product Number: 7713792

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With complex, ripe, and punchy aromas, this is a brewer favorite that shines in all styles of beer and hop combinations Aroma Profile: Berry, Citrus, Stone Fruit, Tropical, Woody Alpha Acids: 18.0 – 22.0% Cryo Hop® Hop Pellets Higher AA and nearly twice the resin content of traditional T-90 hop pellets Increase yield by reducing vegetal matter in your brewhouse and fermenter Cryo Hops® provide brewers with the ability to get gigantic hop character while reducing astringent and unpleasant vegetal flavors. With a substantially higher oil and resin content, LupuLN2 powder offers up all the flavor and aroma of a heavily hopped beer, but with a significanly reduced grassy character. Additionally, the lower dosage rate of the concentrated powder reduces the volume of trub and therefore, kettle loss. Using Cryo Hops® you will net more beer that is clearer! Typical usage of Cryo Hops® would be roughly 50% of pellets. LupuLN2 powder can be used in any application where traditional hop products are utilized, including: Bittering, Kettle, Whirlpool and even direct to the fermentor.  It is suggested that you use Cryo Hops® as late additions, in the whirlpool or dry hop, as the volatile aromatic compounds will be driven off if added early in the boil. Cryo Hops® are an innovative hop product that is made by separating the lupulin from the hop flower using cryogenic processing. The result is a product with twice the potency of T90 pellets, with reduced astringency and vegetative material. Note: These hops come pelletized. The powder is compressed into pellet form to make handling easier. Typical Hop Statistics: Alpha Acids: 18.0 – 22.0% Beta Acids: 10.0 – 14.0% Total Oil: 1.0 – 5.0%   Krush™ is a trademark owned by Hop Breeding Company. Cryo Hops®  is a registered trademark owned by Yakima Chief Hops, LLC.

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