Brewing Ingredients

1.8 °L - Briess MaltGems™ is crafted by removing the majority of husk, fine grit, and flour from Synergy Select Pilsen Malt. What remains after this process is the Heart of the Malt that can be lautered like a traditional brewer’s grind to deliver exceptional performance. This innovative product reveals true malt flavors without bitter, astringent qualities present with other malts, which is only possible through elimination of husk-based polyphenols. Synergy Select Pilsen Malt is a true European-style Pilsen Malt, which is rich in flavor, high in extract, and low in protein with moderate enzymes and FAN. MaltGems™ Pilsen Malt has a balanced taste with notes of bread, cracker, and honey, along with a remarkably clean finish. MaltGems™ comes pre-milled and dehusked. Features & Benefits: Clean malt flavor resulting from husk removal Exceptional lautering & performance Crafted from premium European-style Pilsen Malt Well-rounded base malt flavor Moderate enzymes & FAN for control & consistency High extract due to Synergy Select Pilsen Malt base Allows 20% greater grist loading for increased throughput & higher gravity options due to lack of flour & water-binding husk AMBA/BMBRI recommended 2-Row Synergy barley Malt Specifications: Moisture % - max. 4.4 Extract fine % - dm min. 83.3 Color °L - 1.8 Protein % dm - max. 10.9    

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Can be used in place of corn sugar, although it's not as common. Often times used for bottle conditioning. Ounce for ounce, cane sugar will produce slightly more carbon dioxide than corn sugar.

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Enzymatic Blend for Dry Beers: Brutzyme by CellarScience combines amyloglucosidase, alpha amylase, and pullulanase to break down starches and dextrins, enabling the production of low-gravity, dry-finish beers like Brut IPAs. Effective Fermentation Aid: Designed to hydrolyze starches into fermentable sugars, Brutzyme ensures yeast can fully ferment the sugars, resulting in exceptionally dry beers. Easy to Use: Add 1/4 tsp per 5 gallons at the start of fermentation, directly into the fermenter along with the yeast. It works optimally between 50-68°F and a pH range of 4-5.5. Brutzyme by CellarScience is an enzymatic blend used to produce dry beers. Amyloglucosidase, alpha amylase, and pullulanase enable the hydrolysis of starch and dextrins into fermentable sugars that yeast can ferment. Perfect for making Brut IPAs or any other style where a low gravity, dry finish is desired. Use: Add 1/4 tsp per 5 gallons at the beginning of fermentation. Brutzyme can be added directly to the fermenter at the same time yeast is pitched. Works best at a temperature range between 50-68°F and a pH of 4-5.5. Additional Notes: Brutzyme is a mix of amyloglucosidase, a-amylase, pullulanase and other dextrinases capable of breaking down the α-1,4 and α-1,6 glycosidic linkages of starch, dextrins and oligosaccharides completely into fermentable sugars. Brutzyme is extremely affective for making very dry beers, especially Brut IPAs. Store at temperatures under 70°F. The recommended shelf life is 12 months from the date the package is opened.   GMO Free    

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Spray it and you're done! This spray is useful for sanitizing ball valves on conical fermenters, and anything else you can't easily soak in sanitizer.    Alpet D2 Surface Sanitizer kills bacteria and wild yeast after a 60 second contact period! It contains isopropyl alcohol, water, and a residual bacterial killer called QUAT. No rinse, just allow to air dry.   Alpet D2 Surface Sanitizer is included on the EPA’s list of Disinfectants for use against Covid, SARS-COV-2. You can find more information HERE     Manufacturer Specifications: Safe for food contact surfaces Highly evaporative/no rinsing required Excellent for packaging areas, scales, display cases Will not impart taste onto food Ready-To-Use - no dilution/no mistakes Consistent measurable results Non corrosive to tools and metals Works where normal sanitizers cannot 60 second contact time 2 year shelf life

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2007 is the classic American lager strain. A mild, neutral strain that produces beers with a nice malty character and a smooth palate Ferments dry and crisp with minimal sulfur or diacetyl Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation This strain is ideal for the production of various American lagers.  If you are trying to replicate one of the "big brands" American lagers/Pilsners, then this is the yeast for you.  Very clean, crisp and drinkable. Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America. Attenuation: 71-75% Flocculation: Medium Alcohol Tolerance: 9% Optimum Fermentation Temp: 48-56°F Cell Count: 100 Billion Styles: Classic American Pilsner Dark American Lager German Pilsner (Pils) Lite American Lager Premium American Lager Schwarzbier (Black Beer) Standard American Lager For best results we always recommend ordering an ice pack with your liquid yeast. 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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Add great fruit flavor and aroma to your beer or kombucha with our natural fruit flavorings. Best if added just prior to bottling. We recommend you start by adding 2 oz per 5 gallon batch and then add more according to your taste. Contains no sugar or haze-causing pectins. Non-Flavor Ingredients:  Propylene Glycol, Ethyl Alcohol, and Water    

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Soft Candi Sugars can be preferred over candi syrups for their ease of storage and boil addition. Blanc is a neutral white soft Candi Sugar ideal for Tripels, Saison and Biere de Garde or anywhere increased gravity is required.

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Add great fruit flavor and aroma to your beer or kombucha with our natural fruit flavorings. Best if added just prior to bottling. We recommend you start by adding 2 oz per 5 gallon batch and then add more according to your taste. Contains no sugar or haze-causing pectins. Non-Flavor Ingredients: Propylene Glycol, Ethyl Alcohol, and Water.    

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Vic Secret is an Australian hop known for its bright tropical character of pineapple, pine, and passionfruit. Similar to Galaxy but with a lighter profile. Highly recommended as a whirlpool or dry hop addition where the tropical notes will really shine. Displays a more earthy character when added late in the boil. Hop Statistics Alpha Acids: 14 – 17% Beta Acids: 5 – 9% Alpha-Beta Ratio: 1.9 - 3.4 Cohumulone: (% of alpha acids): 51 – 57% Total Oils in mls per 100 grams dried: 1.9 – 2.8 Similar Hop Varieties: Galaxy  

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Hot side hop additions should stay in the kettle and out of the fermenter. Keep all that hop matter from transferring out with your wort using this Double Handle Hop Filter. This compact unit is a great option if kettle space is a concern and you don't want the basket to interfere with other accessories. Conveniently hangs on the inside of your kettle so you can remove it at any point if needed. The double handle design will keep the basket nice and steady compared to single handle units. This is a great alternative to hop bags which have the potential to decrease hop utilization. While using this filter basket you can add hops directly to your kettle for maximum wort exposure. Brewing all grain beer? This hop filter is also perfect as secondary filter when transferring wort from your mash tun to your boil kettle. If any tiny bits make it past your false bottom, the hop filter will catch them. Made from 304 stainless steel Double handle design 10" H x 4" Ø    

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Hang a bag, stainless hop ball, or oak strip from this tab that is welded onto the bottom of a keg lid. This is a product to use for aging your beer on oak cubes, dry hopping, adding cacao nibs - any post-keg addition of ingredients you can think of! To use, simply thread the string of your hop bag into the hole and tie off. When it is time to remove your adjunct/hops, pull the lid off of the keg and replace with a normal one. This really enables you to control the exact time your beer sits on the hops, oak, etc. and makes their removal a cinch! Kegland Part Number: KL02868

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4 °L - Viking Malt - Viking CaraBody Malt is a gently malted and slightly caramelized specialty malt. Flavor is soft and balanced containing clear cereal note. The taste impact is modest but slight sweetness and malty notes can be found. Main intention of this malt is to give extra body to any beer but especially to low colored beers like lagers. This malt will also improve head retention and foam quality. Viking CaraBody Malt is produced from 2-row brewing barleys. Use up to 10% to add body, mouthfeel, and improve head formation/retention. Viking Malt is one of the largest malting companies in the world and the largest roaster of specialty malts. They are the main malt supplier to the famous Carlsberg brewery. Viking is not well known in the USA because they haven't had good US distribution. Because MoreBeer! and MoreBeer! Pro is directly importing thousands of tons of malt we are stoked to offer you Northern European malt quality from one of the best malting companies in the world at lower than domestic malt pricing.  Viking Malt has 6 malthouses in areas where distinctive Nordic barley are sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland.  The advantage of northern European malt is lower protein levels, good kernel size, and less amount of pesticides used due to the cold winters. Malt Specification:   Moisture % - max. 7.0 Extract fine % dm - min. 75.0 Color °L - 4   See the Documents tab below for Product Information and Typical Analysis.    

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White Grain Sorghum Extract can be used as a 100% substitute for LME to make gluten-free beer Syrup made from 100% white sorghum grain Neutral flavor and produces a tan to light brown liquid Briess Malt & Ingredients has had a focus on quality and innovation for more than 140 years, with all of their products being made in the U.S.A. This gluten-free, hypoallergenic, non-GMO extract functions as a 1:1 substitute for LME for 100% extract brewing to produce gluten free beer. It can be used in any recipe as a unique liquid adjunct to boost initial gravities while increasing overall brewing capacity due to its unique, mild flavor. You can use with concentrated worts to produce almost any beer style. Sorghum Syrup: gluten free, hypoallergenic, non-GMO extract functions as a 1:1 substitute for LME for 100% extract brewing to produce gluten free beer. Typical Analysis: Color (8° Plato): 3 SRM Fermentability: 75% Solids: 79%

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This orange blossom honey is a unique, premium honey for making a one-of-a-kind mead. Considered a very high quality, orange blossom honey should be used for your very best mead creations. It comes directly from orange tree orchards in America and has the unmistakable floral aroma of orange blossoms. By far, one of our favorite honey for meads. Click here for a PDF of the MoreWine! Mead Making Manual.   Please note: Honey that gets cold often becomes crystalized but this has no detrimental effect on the overall quality. It can still be used in its crystalized form or returned to liquid by gently heating it back up in a warm water bath.  

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TF-6 is ideal for maximizing the fruitiness of your cider Very high aromatic intensity and complexity towards fresh fruity notes Sweet and round mouthfeel strengthening candy like sensation Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world The best cider yeast for a very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). Usage: For sweet ciders, sweet and round mouthfeel strengthening candy like sensation. Technical Characteristics: Regular slow kinetic Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F). High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.9 Medium assimilation of fructose Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2 High malic acid consumption (up to 1.4g/L) Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer Dosage: 20 to 40 g/hl for first fermentation Direct inoculation: Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification). Gently stir to avoid or break clumps. Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume). With prior rehydration: Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with aeration. Shelf Life: 4 years from production date.

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The Artisan Hops® Hop Shot is an easy way to boost IBUs without adding vegetal matter to your beer. This CO2 hop extract is a blend of Cascade and Willamette hops, which will impart a slight citrus, fruity character to your beer. 1 mL boiled in 5 gallons of 1.050 wort for 60 minutes will add approximately 7 IBUs. Add to boiling wort only. We recommend softening the extract before use. Place the syringe in a warm glass of water at the beginning of your brew day, or create a slurry by adding the extract directly to a small amount of pre-boiled water. 10 mL syringe 68% Cascade 32% Willamette Citrus, Fruity Store in the refrigerator between uses.  

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The kiwis keep it coming with yet another hop varietal that's bursting with character. Riwaka™ varietal 85-6-23 was originally bred by New Zealand Hops by crossing Saaz with specially developed breeding selections. The result was a highly aromatic hop with almost double the oil content of its parent Saaz. Realesed in 1997, this was once an exceedingly difficult hop to get your hands on outside of New Zealand, as it was quickly bought up by the native brewers. With an almost 1:1 alpha to beta acids ratio, this rockstar aroma hop gives off strong notes of citrusy grapefruit and kumquat. Perfect for new world pale ales, IPAs, hoppy lagers, and any beer you want a bold fruity hop character to shine. Hop Statistics Alpha Acids: 4.5 – 6.5% Beta Acids: 4 – 5% Alpha-Beta Ratio: 0.9 - 1.3 Cohumulone: (% of alpha acids): 29 – 36% Total Oils in mls per 100 grams dried: 1.5   Riwaka™  is a  trademark owned by New Zealand Hops Limited Company    

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1.7 °L - Between the rugged Sawtooth Mountains and craggy Grand Tetons lie golden fields of barley perfection. It's here, to the West of the Great Divide, where Great Western Malting crafts their renowned Pure Idaho malt. Pure Idaho is made from 100% Idaho-grown barley. This is the ultimate pilsner base malt. Processed gently and meticulously in Pocatello, Idaho, this malt contributes a balanced flavor profile designed to be at the heart of your craft. Pure Idaho is the malt of choice when a high-quality Pilsen or Idaho-specific product is desired. Malt Specification: Moisture % - max. 4.2 Extract fine % dm - min. 82 Color °L - 1.7  Protein % dm - max. 10.7    

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Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. Use this sugar as a direct replacement for those out-dated rocks! This is the same candi sugar used by the famous Rochefort brewery in Belgium.

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Crafted from premium German Barke® barley, delivering a rich malt aroma with subtle toffee undertones Optimal for a wide range of beer styles, including lagers, pilsners, ales, and bocks, enhancing body and flavor Use as up to 100% of your grain bill 1.4 L - Made from the finest German two-row historical summer brewing barley Barke®. The long-loved characteristic malt aroma of Barke® is the perfect base for intensely flavorful bright lager beers. This results in an excellent body and a pronounced full-bodiedness. Barke® has pronounced malt aromas with underlying toffee notes; pleasant, soft mouthfeel Heirloom malt for malt-forward beer styles, typically for: Pale Lager: American (Light) Lager, Munich Helles, Festbier, German Leichtbier, Dortmunder Export, Kellerbier (Pale Kellerbier), India Pale Lager Pilsner: German Pilsner, American Pilsner Amber Lager: Franconian Red Beer Strong Lager: Imperial Pilsner Bock: Light Bock, Dark Bock, Light Doppelbock Pale Ale: British Mild, Belgian Blond Ale, Trappist Single, Session Pale Ale, English Summer Ale IPA: Session IPA Amber Ale: Scottish Light, Heavy and Export Strong Ale: British Strong Ale Wheat Beer: Gose Malt Specification: Color °L - 1.4 - 2.1 Moisture % - max. 5.0 Extract fine % dm - min. 80.5 Protein % dm - max. 9.5 - 11.5 Usage Rate - Up to 100%  

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Bottle washers make clean up and bottle maintenance much easier to deal with!  Using one of our bottle washers is definitely the fastest way to clean bottles and carboys. Works great on build up!   Our stainless bottle washer creates a jet-style stream that penetrates build-up in bottles or carboys. It is automatically activated when a bottle is pressed down onto the unit. Female hose thread connection.

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Enigma® Hops – Mysteriously Complex, Boldly Fruity Unlock the intrigue with Enigma® hops, a uniquely expressive Australian variety that lives up to its name. Bursting with juicy red fruit character, Enigma delivers a one-of-a-kind flavor and aroma profile that defies easy description—and keeps brewers coming back for more. Expect bold notes of raspberry, red currant, and juicy Pinot Gris, layered with hints of melon, tropical fruit, and light dank resin. Depending on how you use it, Enigma can shift between lush fruit-forward brightness and a more intriguing herbal or vinous complexity, making it a versatile standout in hazy IPAs, modern lagers, and hop-forward ales. Whether you're chasing layered aromatics in a dry hop or looking to add depth in late additions, Enigma offers a mysterious, compelling twist that turns ordinary recipes into something extraordinary. Hop Statistics Alpha Acids: 14.5 – 18.5% Beta Acids: 4.5 – 6.0% Alpha-Beta Ratio: 2.4 - 4.1 Cohumulone: (% of alpha acids): 37 – 43% Total Oils in mls per 100 grams dried: 1.8 – 3.0     Enigma™ is a  trademark owned by  Hop Products Australia    

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The best brewers make large yeast starters to get their beer fermenting fast. Large populations of active yeast help ensure flavorful beer free of off flavors. Our 1000ml Erlenmyer Flask is the ideal vessel to make a large yeast starter for 5 gallon batches. Because it is made from borosilicate glass you can move it from a boil on your gas stove into a cold water bath for cooling, without the risk of cracking. (We do not recommend the use of an electric element. If this cannot be avoided, we recommend using a larger pot as a hot water bath on the stove.) This means you can do the whole process in one container, keeping it simple and helping to reduce the risk of contamination when transferring from one container to another. Recommended Process for Use of Flask: Double Boiler Method It is important for your safety to heat water in the flask with a heat source that distributes heat evenly. Our manufacturer has confirmed that direct heat to the glass can break down its integrity and break if the heat source doesn't distribute evenly. Morebeer! recommends using the "double boiler method."  This process involves using a boiling water bath on the outside of the flask to heat up the water inside the flask.  All you need is a kettle 3 gallons or larger.  This process is much safer and efficient. If the flask should break or boil over, your kettle will be there to collect the contents, thus keeping your stove clean and keeping you away from potential harm.   Features 1L (1000mL) Capacity Made from Borosilicate Glass Fantastic price for a flask of this size Produced for MoreBeer!   Why make a yeast starter? (from our FAQ) We build starters for 3 main reasons. First, to ensure yeast health. By making a starter 1-3 days in advance, you ensure that your yeast is healthy and strong and ready to do its job. Second, to create more yeast. By making the starter you will increase the cell count of the yeast, giving you a better chance of keeping bacteria's and wild yeasts from fermenting your wort. Third, if you are making high gravity beers. If you are making a high gravity beer (1.060+) you will need more yeast to start the ferment faster. High gravity beers will also finish more completely when you pitch ample quantities of yeast. Fits our stopper 8 (FE455) In the lab world, these flasks are known as "Student Grade". A great flask for making yeast starters!(Student grade is not the highest grade flasks and will have minor defects) Kegland Part Number: KL03971

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Oak Chips are a fast and economical way to add oak barrel flavor to any beer. Oak Chips are made from seasoned American and French Oak staves which are chipped down and convection-toasted to create flavors similar to what a comparably toasted barrel would impart. The available toast levels are Medium, Medium +, and Heavy. It's important to understand that each toasting level creates different flavors in the oak; not a greater intensity of impact in your beer. Don't think of them as weak, normal & strong; they're each a different flavor profile. Heavy Toast American Oak chips will impart strong flavors of Vanilla & Char, with a small note of Clove. These chips will not impart the coconut flavor often characteristic of lower toast American oaks. Because of the high surface area, oak chips can extract quickly and care should be taken not to overdo it. Taste your beer frequently after the first week of contact and be ready to rack off the oak chips. Suggested Dosage is 1-2 oz per 5 gallons. 

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WLP820 is great for lagers with a wide gravity range including bocks, doppelbocks, märzens, Oktoberfests and American amber lagers Leaves beer with a residual sweetness that promotes malt nuances while contributing to a balanced finish PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! This yeast produces a very malty, Bock-like style. It does not finish as dry as WLP830 German Lager. Give it a try in Oktoberfests and Bocks. The first generation of this strain can be slow, so we encourage using a larger initial culture or scheduling longer fermentation and conditioning times. Great for lagers with a wide gravity range including bocks, doppelbocks, märzens, Oktoberfests and American amber lagers. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain.  Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results.  Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 65-73% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 52-58°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. 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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Add great fruit flavor and aroma to your beer or kombucha with our natural fruit flavorings. Best if added just prior to bottling. We recommend you start by adding 2 oz per 5 gallon batch and then add more according to your taste. Contains no sugar or haze-causing pectins.   Non-Flavor Ingredients: Ethyl Alcohol, Water, Glycerin and Citric Acid

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Granulated corn syrup solids with dextrose mostly converted to maltose. Mimics barley malt extract in fermentation profile. 56% Maltose, 16% maltotriose, 8% dextrose, and 20% higher saccharides. Can be used to increase alcohol content while maintaining mouthfeel and body.  

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AB-1 is the right choice for producing balanced ciders Delicate aromatic profile combines fresh apple and elaborate applesauce notes with a balanced mouthfeel Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world Ferment ciders, applejack, or apple brandy washes with Safcider AB-1 from Fermentis. This yeast is selected from strains of the Champagne region of France. Safcider AB-1 performs well under harsh conditions with a high alcohol tolerance. It can ferment in a temperature range of 50-86°F, but has an ideal temperature range of 64-75°F. Works at low pH from 3.3 Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen Maximum SO2 level : 70mg/L This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.' Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. *See the technical data sheet below for more information on rehydration, usage and storage.  

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Makes managing sanitized bottles for a whole batch easy, and lets you get the bottling mess out of the kitchen--no more using the dishwasher rack to hold sanitized bottles. The Rotating Bottle Tree holds 45 bottles. It will simplify the bottling process. Just rinse the bottles out well after use and store upside down on the bottle tree where they remain clean. When you want to bottle, use the optional Sanitized Injector (B520) to spray sanitizing solution, such as Star San or SaniClean, into the bottles to sanitize. Wait 1 minute and bottle. You can also do the sanitizing ahead of time and let the bottles air dry upside down. Made by Ferrari Group in Italy.

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4134 Saké #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages) Full bodied profile, silky and smooth on palate with low ester production Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation Saké #9 is used in conjunction with Koji to make a wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production. Attenuation: 60-75% Flocculation: Low Alcohol Tolerance: 14% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Sake Plume Wine Dai Ginjo Nigori 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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WLP530 is a traditional Belgian abbey strain perfect for use in dubbels, tripels and Belgian strong ales Produces cherry, plum and pear esters. Medium flocculation for good clarity in the finished beer PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! Abbey Ale yeast is still used in two of the six Trappist breweries remaining in the world!  This yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for Belgian Ales, Dubbels and Trippels. Abbey Ale yeast does best when pitched at 66-68°F and let to rise up 1-2 degrees per day and hold it at 72-75°F for 7-14 days. This yeast can dry out a beer no problem. With a gravity beer of 1.080 SG we recommend using 8g of FermFed in conjunction with this yeast during the first 24-48 hours after pitch. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain.  Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results.  Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 75-80% Flocculation: Medium to High Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 66-72°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. 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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AS-2 is ideal to bring sweetness and complexity to your cider Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity Sweet and round mouthfeel Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Usage: For sweet and dry ciders, even under difficult fermentation conditions. Sweet and round mouthfeel. Technical Characteristics: Very good settlement strength even with its sensitive to killer phenotype Regular to fast kinetic Broad fermentation temperature spectrum: 10-30°C (50-86°F) Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8 Good assimilation of fructose Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2 Medium malic acid consumption (up to 0.9g/L) Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters Dosage: 10 to 20 g/hl for first fermentation  Direct inoculation: Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification). Gently stir to avoid or break clumps. Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume). With prior rehydration: Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with aeration. Shelf Life: 4 years from production date.

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A great dual purpose hop. Has a less spicy flavor than that of traditional Hallertau Mittelfrüh, and is able to retain its clean character as a beer ages because of this. It has a distinct floral character, with a slight emphasis on citrus/lime aromas. Great hop for use in Lagers, Pilsners, Bocks.  Also popular as a finishing hops in ales and IPAs.  Also known as New Zealand Hallertau Aroma. Hop Statistics: Alpha Acids: 6.5 – 8.5% Beta Acids: ~8.5% Alpha-Beta Ratio: .76 – 1 Cohumulone: (% of alpha acids): 28 – 30% Total Oils in mls per 100 grams dried: ~1.0 Storage(% alpha acids remaining after 6 months storage at 68° F): NA Similar Hop Varieties: NA

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Easily connects the Bottle & Carboy Washer (CE10) to most kitchen sink faucets. Stainless steel construction.   Comes with two washers. For outside threaded faucets use adapter with only one washer; for inside threaded spout use both washers. Simply unscrew the screen assembly at the end of your faucet and screw the adapter in place.   Bottle & Carboy Washer sold separately.  

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