Columbus, or CTZ (Columbus, Tomahawk, and Zeus), is a high alpha varietal with a neutral bitterness and intense aroma. A true dual-purpose hop that works very well for bittering, but shines just as easily as a late addition. CTZ hops have an earthy, spicy character that is great for bittering. But when used as an aroma addition, you'll find more floral and citrus notes come out that can be very pungent. Columbus is a perfect choice for IPAs, Pales, Imperial Ales, Hazys, Stouts, and Lagers.
Hop Statistics:
Alpha Acids: 14.0 – 16.0%
Beta Acids: 4.0 – 5.5%
Alpha-Beta Ratio: 2.55 – 4
Cohumulone: (% of alpha acids): 30 – 35%
Total Oils in mls per 100 grams dried: 1.5 – 2.0
Similar Hop Varieties: Chinook, Nugget, Millennium
El Dorado hops are utilizied for their high alpha bittering characteristics and are best known for a sweet, candy-like aroma. Strong bittering and aromatic notes of cherry and mango compliment everything from IPAs to Pale Ales and Wheats. Grown in the Moxee Valley, a sub region of Yakima Valley, Washington.
Hop Statistics
Alpha Acids: 14.0 – 16.0%
Beta Acids: 7.0 – 8.0%
Alpha-Beta Ratio: 1.75 - 2.28
Cohumulone: (% of alpha acids): 30%
Total Oils in mls per 100 grams dried: 2.5 – 2.8
Storage(% alpha acids remaining after 6 months storage at 68° F): NA%
Similar Hop Varieties:NA
German Perle is generally seen as an aroma hop with citrus and spicy notes. It has characteristics similar to Hallertau Mittlefruh but with a higher alpha acid. This varietal was first bred in 1978 at a research institute in Hull, Germany.
Hop Statistics:
Alpha Acids: 6 - 9%
Beta Acids: 3 - 4.5%
Alpha-Beta Ratio:
Cohumulone: (% of alpha acids): 28-31%
Total Oils in mls per 100 grams dried: 0.8 - 2
Storage(% alpha acids remaining after 6 months storage at 68° F): N/A
Similar Hop Varieties: N/A
Sometimes called Hallertau Hersbrucker as the Hersbruck region is right next to the Hallertau region and Hersbrucker is grown in both regions. A hop that represents a large acreage in Germany and what has essetially replaced traditional Hallertauer hops as they were more susceptible to disease.
Hersbrucker gives you classic noble type German hop flavor. Expect spice, fruit and floral characteristics. Often used as an aroma hop, Hersbrucker has a low alpha acid percentage but generous oil content. Great for Lagers, Pilsners, Bocks, Belgian Ales, Kolsch, Munich Helles, and Lambics.
Hop Statistics:
Alpha Acids: 2.0 – 5.0%
Beta Acids: 2.5 – 6.0%
Alpha-Beta Ratio: 0.41 - 0.88
Cohumulone: (% of alpha acids): 18 – 25%
Total Oils in mls per 100 grams dried: 0.5 – 0.9
Storage(% alpha acids remaining after 6 months storage at 68° F): 55 – 65%
Similar Hop Varieties: Mt. Hood
Nugget hops were originally used just for bittering, but has now been widely accepted as a dual-purpose ingredient. High oil levels let Nugget hops' aromatic properties of mild spice and herbs with peach and pear shine through. Low Cohumulone levels may contribute to its smooth bitterness. A versatile hop you could use in an IPA, Barley Wine, ESB, and more..
Hop Statistics:
Alpha Acids: 12 – 14.5%
Beta Acids: 4.0 – 6.0%
Alpha-Beta Ratio: 2 – 3.63
Cohumulone: (% of alpha acids): 22 – 26%
Total Oils in mls per 100 grams dried: 1.8 – 2.2
Storage(% alpha acids remaining after 6 months storage at 68° F): 76%
Similar Hop Varieties: Columbus, Magnum, Galena
We think Strata is the next amazing aroma hop. Our hop buyer Marcus was super high on this hop from the first sniff. Then Vito did hop selection in 2019 and came back raving about this hop. Now that we have had it in several commercial beers, everyone at MoreBeer! is loving it. One of the first commercial beers that made us go "wow" was Stratadust from Barebottle brewery in San Francisco. Another was New School Kicks from the Imperiale Beer Project. We've all had a million Citra® and Mosaic® beers the last couple of years and while those hops are amazing, and we'll drink them any day of the week, we are ready for something new and we think Strata will be in the same echelon.
At its core Stata is an IPA/Session-IPA/Pale Ale hop with many layers of different fruit flavors, dried and fresh, anchored with a dried chili-cannabis-funk. Yeah, take that in. The grower, Indie Hops, says Strata does not have any diesel, machine oil, or catty ‘baggage’. Since we are not huge on machine oil in our beer, that is a bonus. Late hot side additions bring out layers of rounded-tropical plus bright-fresh fruit flavors; dry hopping yields more grapefruit and cannabis. We think the tropical fruit that we all kind of love, along with other interesting complexities, is what makes this hop shine.
We also dig that this amazing hop is coming out of Oregon from a hop company appropriately named Indie Hops. When hops were in short supply some hop growers in Yakima, the old school hop epicenter, shunned us. They would only sell direct to breweries or in their own packaging where they could make full markup. We met Indie Hop Growers 10 years ago and these guys are laid back, super cool, and always supported MoreBeer! Indie started a hop breeding program with Oregon State to develop killer new aroma hops outside of Yakima and Strata is their first home run. So perhaps we could be biased but we think the hops smells for itself. Leave a review and let us know what you think.
Hop Statistics:
Alpha Acids: 11.0 – 12.5%
Beta Acids: 5 – 6.0%
Alpha-Beta Ratio: 1.8 – 2.5
Cohumulone: (% of alpha acids): 21%
Total Oils in mls per 100 grams dried: 2.3 – 3.5
This bottle brush design has stood the test of time.
This traditional design Beer Bottle Brush, is perfect for cleaning 12 to 22oz beer bottles. If there is any stuck-on residue or dust in the bottom of your bottles the rounded end of the brush will reach in and scrub it out!
Includes circular metal loop for hanging.
Bristles are 2.75" in diameter with an overall length of 16"
Wai-iti® Hops – A Burst of Bright Citrus & Stone Fruit
Wai-iti® hops deliver a vibrant, juicy flavor profile packed with luscious peach, apricot, and ripe citrus notes. With a low alpha acid content and smooth bitterness, this New Zealand variety shines in late additions and dry hopping, bringing bright lime zest and sweet fruit aromas to the forefront. Perfect for sessionable pale ales, hazy IPAs, and aromatic lagers, Wai-iti® offers a refreshing, delicate complexity that enhances both hop-forward and subtly nuanced brews. Looking for a soft, tropical twist? Wai-iti® is your go-to for crisp, flavorful balance.
A MoreBeer! Exclusive (or near exclusive!). We loved this hop so much we bought almost all of the Wai-iti hops that were available in the U.S.. Available at a really great price when compared to other NZ hops. Ballast Point made a Sculpin® Double IPA cask version with Wai iti hops that was incredible.
Convection toasted Oak Cubes made in the US from American Oak.
These Oak Cubes impart similar flavors as the equivalent oak type and toast level chip, but extract more slowly giving you more control over the final impact in your beer.
These cubes are produced from staves of American oak that have been air-seasoned for 18-24 months, then toasted to a Medium Toast. They will add a sweet, butterscotch note with a hint of bourbon char to your beer.
Suggested dosage is 2-4 oz per 5 gallons of beer.
Convenient, easy, and simple – just the way cleaning should be. Never guess about how much cleaner you should be using with Craft Meister Keg & Carboy Cleaning Tablets, the easiest way to clean your dirty gear. Just fill the dirty keg or carboy with hot water, add Tablets and let them do the work for you! Similar to laundry detergent pods and dishwasher tablets, these handy Tablets are not only easier to use than bulk powder, they may be more cost effective over time by ensuring you use the correct amount of cleaner every time. Keg & Carboy Cleaning Tablets are a mix of powerful alkaline and oxygen detergents providing a one-two punch to knock out soils and build-up. Safe for use on glass, plastic, and stainless steel. Stir lightly to dissolve tablets. Use a brush or repeat for stubborn soils. If you are looking for a cleaner that works in cold water, or where you want it to sit overnight, we recomment you check out Craftmeisters Alkaline Brewery Wash. Directions: Carboy cleaning: Fill carboy with HOT water Add 2 tablets per 3 gallons of water For heavy soils, use 1 extra tablet per carboy or soak longer (up to 24 hours) Soak for at least 60 minutes Rinse thoroughly, then sanitize Keg cleaning: Fill keg with HOT water Add 1 tablet per 3 gallons of water Soak for at least 60 minutes Rinse thoroughly, then sanitize
Produces beers with dominant tropical fruit, mango and pineapple flavors, complemented by subtle notes of orange and lemon
Multi-Strain Kveik Yeasts are original blends of kveik yeast cultures rather than isolated single-strain yeasts
Ferments effectively across a broad spectrum (46-100°F), offering flexibility for various beer styles
Achieves complete fermentation in as little as 72 hours at optimal temperatures (88-95°F), speeding up the brewing process
Well-suited for a pseudo-lagers and IPAs
Stalljen multi-strain originates from Stig Seljeset in Hornindal. The flavor and aroma primarily come from tropical fruit, mango, and pineapple, with secondary notes of orange and lemon. Stalljen ferments well between 46-100°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Stalljen is highly versatile and works well for pseudo-lagers and IPAs.
The Stalljen kveik comes from Stig Seljeset in Hornindal, Norway. Hornindal is situated north of the Jostedal glacier. Historically, the main industry in Hornindal was farming and scythe forging. The Seljeset farm was a traditional self-sustained farm holding animals. The Stalljen name means stable, and comes from their old horse stable which now holds a private pub and brewery.
The Multi-Strain Difference
Kveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast.
Flavor and Aroma
Primary flavors: Tropical fruit, mango and pineapple
Secondary flavors: Orange and lemon
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.
Fermentation
Stalljen ferments well from 46°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation.
Pitching
Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal.
One 7 g sachet treats 5 to 8 gallons of wort.
One 300 g brewery pouch treats 8.5 bbl of wort.
Effective Fermentation Temp: 46-100°F
Optimum Fermentation Temp: 88-95°F
Flocculation: High
Alcohol Tolerance: 15% ABV
Attenuation: Medium
Produces beers with dominant apricot and peach flavors, complemented by subtle notes of orange and pineapple
Multi-Strain Kveik Yeasts are original blends of kveik yeast cultures rather than isolated single-strain yeasts
Ferments effectively across a broad spectrum (59-100°F), offering flexibility for various beer styles
Achieves complete fermentation in as little as 72 hours at optimal temperatures (88-95°F), speeding up the brewing process
Well-suited for a variety of beer styles, including IPA, Pale Ale, NEIPA, Stouts, and Porters
Eitrheim multi-strain comes from Reidar Eitrheim in Tokheim. The flavor and aroma primarily derive from apricot and peach, with secondary notes of orange and pineapple. Eitrheim ferments well between 59-100°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Eitrheim is suitable for IPAs, pale ales, and NEIPAs.
The Eitrheim kveik comes from Reidar Eitrheim from Tokheim, Norway. Tokheim is located close to Odda in the heart of the Hardangerfjord and next to the Folgefonna National Park. The yeast has been passed on for generations, and Reidar got it from his grandfather. The yeast is very versatile and can be used in different beer types such as IPA, Pale Ale, NEIPA, Stouts, and Porters.
The Multi-Strain Difference
Kveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast.
Flavor and Aroma
Primary flavors: Apricot and peach
Secondary flavors: Orange and pineapple
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.
Fermentation
Eitrheim ferments well from 59°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation.
Pitching
Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal.
One 7 g sachet treats 5 to 8 gallons of wort.
One 300 g brewery pouch treats 8.5 bbl of wort.
Effective Fermentation Temp: 59-100°F
Optimum Fermentation Temp: 88-95°F
Flocculation: Medium
Alcohol Tolerance: 12% ABV
Attenuation: Medium
Produces beers with dominant orange, tangerine, and citrus flavors, complemented by subtle notes of tropical fruit and a mild spiciness
Multi-Strain Kveik Yeasts are original blends of kveik yeast cultures rather than isolated single-strain yeasts
Ferments effectively across a broad spectrum (59-104°F), offering flexibility for various beer styles
Achieves complete fermentation in as little as 72 hours at optimal temperatures (88-95°F), speeding up the brewing process
Well-suited for a variety of beer styles, including farmhouse ales, IPAs, pale ales, and sours
Voss multi-strain comes from Sigmund Gjernes in Voss. The flavor and aroma primarily stem from orange, tangerine, and citrus. Secondary flavors include tropical fruit and mild spiciness. Voss ferments well between 59-104°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Voss is well-suited for farmhouse ales, IPAs, pale ales, and sours.
The Voss kveik comes from Sigmund Gjernes in Voss, Norway. Voss is situated south of the Jostedal glacier. Voss was somewhat isolated from the larger cities, and most people were farming and self-sustained. People shared kveik mainly with each other, and because of the distance to other settlements, the kveik was rarely mixed with other types. The Voss kveik is unique in taste and aroma, much because of the great work done by Sigmund and others to preserve the yeast throughout the years.
The Multi-Strain Difference
Kveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast.
Flavor and Aroma
Primary flavors: Orange, tangerine and citrus
Secondary flavors: Tropical fruit and mild spiciness
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.
Fermentation
Voss ferments well from 59°F up to 104°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation.
Pitching
Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal.
One 7 g sachet treats 5 to 8 gallons of wort.
One 300 g brewery pouch treats 8.5 bbl of wort.
Effective Fermentation Temp: 59-104°F
Optimum Fermentation Temp: 88-95°F
Flocculation: High
Alcohol Tolerance: 13% ABV
Attenuation: High
Produces beers with dominant apple and pear flavors, complemented by subtle notes of tropical fruit and citrus
Multi-Strain Kveik Yeasts are original blends of kveik yeast cultures rather than isolated single-strain yeasts
Ferments effectively across a broad spectrum (59-100°F), offering flexibility for various beer styles
Achieves complete fermentation in as little as 72 hours at optimal temperatures (88-95°F), speeding up the brewing process
Perfect for IPAs
Ebbegarden multi-strain originates from Ebbegarden farm in Stordal. The flavor and aroma primarily come from apple and pear, with secondary notes of tropical fruit and citrus. Ebbegarden ferments well between 15-38°C and will ferment faster at higher temperatures. At an optimal temperature of 31-35°C, you can expect fermentation to take up to 72 hours. Ebbegarden is perfect for IPAs.
Ebbegarden kveik comes from Ebbegarden farm in Stordal, Norway. Ebbegarden has traditionally produced fruit, which is believed to be the source of the fruitiness in their kveik. During the Viking age, the mild climate made many Vikings settle down to fish and farm the land in Stordalen, and the first church was built in the 1100s. Beer and spirits were a big part of celebrations and gatherings for birth, confirmations and burials, and people made their own beer with kveik, especially for these gatherings.
The Multi-Strain Difference
Kveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast.
Flavor and Aroma
Primary flavors: Apple and pear
Secondary flavors: Tropical fruit and citrus
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.
Fermentation
Ebbegarden ferments well from 59°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation.
Pitching
Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal.
One 7 g sachet treats 5 to 8 gallons of wort.
One 300 g brewery pouch treats 8.5 bbl of wort.
Effective Fermentation Temp: 59-100°F
Optimum Fermentation Temp: 88-95°F
Flocculation: Medium
Alcohol Tolerance: 16% ABV
Attenuation: High
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%
This 1.5 in TriClamp pressure and vacuum relief valve is a great way to protect your tank. It will relieve pressure over 1.5 BAR but will also let in air if the tank is a vacuum inside to prevent the tank from imploding.
Features:
Relief pressure: 1.5 BAR (22 psi)
Allows pressure in during a vacuum
1.5 in TC
Kegland Part Number: KL01823
Chinook hops are a very distinctive dual-purpose hop used in Ales for both bittering and flavor/aroma. Chinook hops are commonly used in West Coast style IPAs. Distinct, medium intensity spice and pine characteristics with subtle notes of grapefruit. Some consider the bittering quality of this hop to be a bit rough because it has a lingering quality. On the other hand, some brewers can't get enough! The flavor/aroma is spicy and unique, with a huge following of loyal fans.
Hop Statistics
Alpha Acids: 12.0 – 14.0%
Beta Acids: 3.0 – 4.0%
Alpha-Beta Ratio: 3.0 – 4.67
Cohumulone: (% of alpha acids): 29 – 34%
Total Oils in mls per 100 grams dried: 1.5 – 2.5
Similar Hop Varieties: Northern Brewer, Columbus, Nugget
Stop leaving clean, perfectly good, wine or beer in your tank and always drain from the perfect height with our tri-clover style rotating racking arms. Remove your existing tri-clamp butterfly valve and place this rotating racking arm between the tank and your valve. When it is time to rack off slightly loosen the clamp nearest the tank and use the built-in handle to rotate to just about the lees level.
A white rotatable gasket is placed between the welded in tank fitting and this rotating arm. Because the micro finish of the gasket is hard and slippery it allows the rotating arm to rotate in place. A standard black EPDM gasket is placed between the rotating arm and the butterfly valve and is always kept completely tightened.
The length of the arm after the elbow is 14" allowing you to draw from roughly 10" above or below the valve level. The arm measures 13.5" from the TC fitting to the elbow. We suggest you assemble the rotating arm and butterfly valve in such a way that the arm is pointed in the same direction as the handle on your butterfly valve. In this manner you always know how the racking arm is positioned in your tank.
2" tri-clamp
Polished finish
Made from 304 stainless steel
ForgeFit® is a brand of rugged, high-quality fittings made from certified 304 stainless steel. Each fitting is backed by our 60-day no-hassle return policy and a one-year warranty from MoreBeer!.
Fermentable extract rich in sugar, protein and flavor
Contributes to haze formation, mouth feel and head retention
Ideal for NEIPA, Hazy Pales or adding a velvety mouthfeel to an Oatmeal or Milk Stout
Unlock smoother, hazier, and more flavorful beers. Our hydrolyzed oat powder, crafted from premium Australian oats, boosts head retention, enhances mouthfeel, and creates a desirable haze, perfect for NEIPAs and Hazy Pales. Add a velvety touch to stouts or explore new dimensions in your favorite brews. Rich in fermentable sugars and oat flavor, this extract is your secret to exceptional beer.
Butterfly valves have the distinct advantage over ball valves in that they won't trap wort inside. They are the most sanitary valve you can ask for and are easy to clean in place. 2" tri-clamp.
These valves are a direct replacement of the butteryfly valves that come on MB conical fermenters and brite tanks.
Heirloom High-Altitude Growth: Premium barley sourced exclusively from the Bighorn Basin for an elite, heirloom-quality base.
Complex Flavor Profile: Delivers a sophisticated palate of warm honey and fresh-baked biscuits with a delicate floral finish.
Usage: Up to 100% of your grain bill for deep malt character or up to 20% to add a layer of complexity.
3.3 L - Heritage Gold™ isn't your standard base malt. It is a premium, heirloom-variety malted barley grown exclusively in the high-altitude Bighorn Basin of Wyoming and Montana. Crafted to replicate the rich, bready soul of authentic English Ale malts, it undergoes a meticulous five-day germination process. The result is a malt that offers a sophisticated profile of warm honey, fresh-baked biscuits, and a delicate floral finish.
Usage & Style Guide:
Whether you are looking for a complex foundation or a flavorful accent, Heritage Gold™ provides versatility across a wide range of styles.
0–20%: Recommended for Belgian Quads, Stouts, Barrel-Aged Ales. Adds "hidden" depth and a layer of rustic complexity.
Up to 100%: Recommended for ESBs, Pale Ales, Porters, English IPAs. Acts as a robust base for beers requiring deep malt character.
Malt Specification:
Color °L - 3.3
Moisture % - max. 4.0
Extract fine % dm - min. 82.0
Usage Rate - Up to 100%
Butterfly valves have the distinct advantage over ball valves in that they won't trap wort inside. They are the most sanitary valve you can ask for and are easy to clean in place. 1.5" tri-clamp.
These valves are a direct replacement of the butteryfly valves that come on MB conical fermenters and brite tanks.
Factory direct replacement gasket for the top lid on Speidel's small sealed tanks. This gasket fits our tank SKUs beginning with "FD-", "BD-", and tanks BRAU710, 715 and 720.
Please note: The gasket you receive may be clear instead of red due to a recent design change by the manufacturer.
Made from a brand new 1 bbl keg with a 4" tri-clamp opening 1" yeast piping for easily moving dense yeast Includes two 1.5" tri-clamp butterfly valves at the inlet and outlet Adjustable PRV for lowering pressure for long term storage 1 bbl size, perfect for up to 20 bbl batches The MoreBeer! Pro Yeast Brink is made with pro brewers in mind brewing up to 20 barrel batches. The yeast piping gives you a 1" passage to the bottom of a keg to make moving even the thickest yeasts a breeze. There is an adjustable PRV in case you need to lower the pressure for long term storage. The yeast piping is welded into the keg 4" TC keg lid, making for quick and easy inspecting and cleaning. The dip tube is about an inch from the bottom of the keg to help keep non-yeast solids that separate out from transferring with your repitch. To make it easier to move the yeast brink around the brewery consider a keg cart. Also available in 1/4 bbl size for up to 5 bbl batches and 1/2 bbl size for up to 10 bbl batches. Pro tip: If you align one valve handle 90 degrees to the other you won't forget which side is IN or OUT. If you do forget, with the PRV on the back side, the left side is the IN and the right side is the OUT.
Extra-large carbonation stone sized for 60 bbl fermenters and above
Quickly carbonate finished beer in any stainless fermenter or brite tank with 3" tri-clamp connection
Welded 1/2" FPT connection point feeds CO2 through the 17.75" long stone
Made from stainless steel
The MB carbonation stone can connect to any stainless fermenter or brite tank with 3" T.C. connection. The ferrule has a 1/2" female pipe thread connection point for your gas line. The overall length from the T.C. ferrule to the tip of the stone is 27.5" long with the stone section itself being approximately 17.75" in length.
Specifications:
2 micron
Overall Length: 27.5"
Stone Length: 17.75"
Single-piece design
Made from Stainless Steel
Connect EVABarrier tubing to 1/2" male threads with this Monotight adapter. Compatible with EVABarrier 8 mm OD Tubing. Monotight brings the same superior quality as Duotight push-in fittings but more appropriately sized for applications including water treatment equipment, water filters, reverse osmosis fittings, and more. In addition, they are suitable for both beverage and gas applications, and are pressure rated to 100 psi. Tubing can be released by simply pushing in the collet and pulling the line out. No need for clamps or cutting lines! Features: Insert tubing and firmly push to connect Easily release tubing by pushing in the collet Suitable for both gas & beverage applications Made from food-grade acetal plastic O-rings made from highly chemical resistant EPDM Locking teeth made from stainless steel Pressure rated to 150 psi Temperature rated to 212°F (100°C) Please note: exposure to chlorine will degrade the acetal plastic and stainless steel these fittings are made from. Do not use in contact with bleach or other chlorinated cleaning chemicals. Kegland Part number: KL18753
A sealed pressure gauge is the most sanitary and safest solution for your needs. Designed to prevent krousen from plugging the gauge, it ensures longer-lasting performance and unparalleled reliability.
Tri-clamp oil filled pressure/vacuum gauge. Reads from 0-30 psi and 0-2 bar.
Sealed, liquid filled pressure/vacuum gauge
0-30 psi
0-2 BAR
1.5" tri-clamp connection
Made from 304 stainless steel
Note: These can not be shipped by air unless the oil is removed.
This is a premium black neoprene jacket, tailor-made for the 1 bbl MB Conical Fermenter. Made from 6mm neoprene with black fabric on both sides. Perfect for insulating the conical and using alongside our Reactor Rods.
