Products

Three pack of .5-1 micron filters for the Super Jet. 

Read more less

The Super Sucker transfer pump is the perfect solution to moving beer or wine between vessels without the hassle of starting a siphon or positioning carboys and kegs to use gravity. Eliminates excess oxygen exposure that results from hand-pumping a siphon or blowing into a carboy hood. Use 3/8" ID tubing to hook up the Super Sucker to a racking cane and run a length from the outlet to the receiving vessel. The pump is self-priming and features a convenient on/off switch in-line on the power cord. Features: Self-Priming 10 mm Barbed Inlet/Outlet On/Off Switch Max Flow: 1.12 Gal/min Suction: 5 in. Max Lift: 150 in. (12.5 ft.) Maximum Temperature: 140°F Pressure: 90 psi Voltage: 12V DC (3.5A)  

Read more less

Super-Kleer K.C. is a 2-stage fining kit sized to dose 5-6 gallons of beer or wine. Each 65 ml kit includes separate packets of liquid Kieselsol and liquid Chitosan finings. The combination of fining agents accelerates the sedimentation of yeast and other particulates, leaving the beverage brilliantly clear in 12-48 hours. Super-Kleer K.C. may not clear pectin hazes or cloudiness caused by hard water.The Chitosan in Super-Kleer K.C. is a shellfish derivative.

Read more less

A blend of vitamins and minerals, rich in the complex nutrients needed for complete fermentation. Contains a variety of nitrogen sources, and is MUCH better for yeasts than just DAP and other nutrient blends. Includes 32.5% DAP. Use: 1.4 grams (approximately 1/4 tsp) per gallon. 1.8 to 2.5 grams per gallon may be used for higher risk fermentations such as sugar washes. Contains: Yeast Hulls, DAP, Yeast Extract, Complex Minerals, VitaminsContains: Yeast Hulls, DAP, Yeast Extract, Complex Minerals, Vitamins

Read more less

A general use, laboratory support stand used for SO2 testing kits. Support stand: 6"x11" Rod: 36"

Read more less

This eight ounce jar of this apple cider mother of vinegar is perfect for making up to 1 quart (32 oz) of cider vinegar. For hard cider 8%-10% ABV, add 8 oz of mother to 16 oz of hard cider to make 24 oz of vinegar. For hard cider 11%-16% ABV, add 8 oz of mother & 8 oz of water to 16 oz of hard cider to make 32 oz (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic w/a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth to prevent insect infestation. Allow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the new mother from your vinegar.  

Read more less

This eight ounce jar of this malt mother of vinegar is perfect for making up to 2 quarts (64 oz) of malt vinegar from beer. For beer of alcohol content of 8%-10% ABV: add 8 oz of mother of vinegar to 16 oz of the beer of your choice to make 24 oz of vinegar. For 6% ABV to 8% ABV: add 8 oz of mother of vinegar to 24 oz of the beer of your choice to make 32 oz (1 qt) of vinegar. Place in glass, wood, or food safe HDPE plastic w/a removable top or holes allowing for aeration. Cover holes or open top w/cheesecloth to block insects. Allow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the mother from your vinegar.

Read more less

This eight ounce jar of this rice wine mother of vinegar is perfect for making homemade rice vinegar. With 16 oz of rice wine, you can make up to 1 quart (32 oz) of rice vinegar. Add 8 oz of mother of vinegar & 8 oz of water to 16 oz of 10-12% rice wine to make 32 oz (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic w/a removable top or holes allowing for aeration. Cover holes or open top w/cheesecloth or gauze to prevent insect infestation. Allow to sit 6-12 weeks. Best growth is in temperatures of 80-85 degrees Fahrenheit. You can reuse the new mother that grows on the top of your vinegar. The mother may sink, but will regrow over time until done.

Read more less

This eight ounce jar of white wine mother of vinegar is perfect for making up to 1 quart (32 oz) of white wine vinegar. For wine with sulfites, add 1 tsp of 3% hydrogen peroxide to remove sulfites. Shake or stir to mix. Add 8 oz of mother of vinegar & 8 oz of water to 16 oz of white wine to make 32 oz (1 qt) of vinegar. Place in glass, wood, or food safe HDPE plastic with a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth or gauze to prevent insect infestation. Allow to sit 6-12 weeks. Best growth is in temperatures of 80-85 degrees Fahrenheit. You can reuse the new mother that grows on the top of your vinegar. Instruction Sheet

Read more less

Stainless Steel 14"x6" drip tray without drain. Stainless steel with  brushed finish. Robust 18 gauge Stainless Steel construction. Finished smooth for safety and appearance with welded corners. Removable grill for easy manual cleaning.

Read more less

Sweet orange peel is used to impart robust orange flavors and aromatics for Holiday beers, Belgian style ales, and fruit beers.  The flavor of sweet orange peel is complemented by coriander, honey, and paradise seed. Use 1/2 ounce in a 5-gallon batch or to your taste.  Generally, added during the last 15 minutes from the end of the boil.

Read more less

Synthetic cork compatible with Champagnes or Sparkling Wines. To be used with 29mm corker. Sold Individually.

Read more less

These bar top stopper corks have a smooth, black plastic bar top. Easy to remove and reuse, these bar top corks feature synthetic Expancork stems. Dimensions: 1.18" head diameter; 0.77" cork diameter; 1.22" total height.

Read more less

Synthetic T Cork "Bar Top" Stopper.21.5mm Bottle Bore T-Top Cork

Read more less

Replacement flat silicone lid seal for the Still Spirits Turbo 500 Boiler and Brewzilla distillation lid.

Read more less

Recommended for mozzarella, parmesan, romano, provolone, Emmental/Swiss and harder cheeses. You will receive: 4 packets TA61 Cheese Culture (save extra packets in freezer for future use) rennet not included The lactic acid starter TA 61 contains "fast" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 50 series). TA 61 is a very popular culture for making Italian and Swiss cheeses such as mozzarella, parmesan, Romano, provolone, Emmental, Swiss. Follow instructions in your recipe. Contains: streptococcus thermophilus

Read more less

Stainless steel 1/4" mfl tailpiece.

Read more less

Talus® pellet hops deliver big aromas of pink grapefruit, citrus rinds, dried roses, pine resin, tropical fruits and sage.  These unique and impactful aromas remain throughout the brewing process. Talus' heritage is from a neomexicanus hop pair with open pollinations from a Pacific Northwest hop.   Recommended brewing styles using Talus® are Wheat Ales, Golden Ales, Pale Ales, India Pale Ales, American style lagers, India Pale Lagers, Session IPAs, New England IPAs, Hazy IPAs, and Imperial IPAs. Specifications: Alpha Acids: 8.1-9.5% Beta Acids: 8.3-10.2% Total Oils: 2.0-2.7 ml/100g  Myrcene: 40-50% Humulene: 16-21% Caryophyllene: 9-13% Geraniol: 1-3% Farnesene: 0-1% Linalool: 0-1% Cohum (%): 34-39% HSI (post Kiln): 0.198-0.229 All hop packages are nitrogen flushed to preserve freshness. TALUS® is a trademark owned by Hop Breeding Company, LLC  

Read more less

Fits John Wood and old style Firestone ball lock tanks. Thread size 3/4 - 18, plastic insert included.

Read more less

Tannin Complex is a proprietary cellaring and finishing product. It is a blend of proanthocyanidic (exotic woods) and ellagic (oak) tannins. It enhances structure, aids color stabilization and provides antioxidant protection. It is less reactive and more polymerized than some other tannins, thus it integrates well and provides balance. It is particularly useful in wines with up-front fruit or where smooth tannin structure is lacking. Recommended for:  Cellaring tannin for red wine Recommended Dosage: Prior to barrel aging red wine: 50-300 ppm || 5-30 g/hL || 0.42-2.4 lb/1000 gal Prior to bottling (3-6 weeks):  30-100 ppm || 3-10 g/hL || 0.24-083 lb/1000 gal Directions for use:  During transfer or racking add Tannin Complex into the wine, mixing well for homogeneity. Additions may be made during the first 2-3 rackings, followed by organoleptic evaluation. Final additions should be made 3-6 weeks before bottling to allow for complete polymerization and settling. Allow a minimum of 24 hours before tasting the results. Packaging and Storage: Dated expiration. Unopened the shelf life is 5 years at 18ºC (65ºF). Once opened keep tightly sealed and dry

Read more less

Scott’TanTM FT Rouge is a proprietary tannin specifically formulated for the North American market. It is a blend of highly reactive tannins derived from exotic woods and chestnut. The addition of FT Rouge at the beginning of red wine fermentation helps preserve the grapes’ natural tannins so they can combine with anthocyanins to create optimal stable color. Mouthfeel is also enhanced. FT Rouge provides anti-oxidative protection and will inhibit oxidative enzymes (such as laccase) associated with browning. To Use: Gradually sprinkle FT Rouge directly on grapes at the crusher or add to the must during a pump-over to obtain good homogenization. If subsequent additions of FT Rouge are desired, this can be done in increments of 0.5 lb/1000 gal (63 ppm) during pump-overs. If an addition of FT Rouge (or FT Rouge Soft) is made post-fermentation, we recommend waiting 3-6 weeks after the tannin addition before racking, fining, filtering or bottling. Storage: Dated expiration. Unopened the shelf life is 5 years at 18ºC(65ºF). Once opened keep tightly sealed and dry. Recommended for use with:  Red, Fruit Recommended Dosage: Red Vinifera Must: 200-500 ppm || 20-50 g/hL || 1.6-4.0 lb/1000 gal Red Non-Vinifera Must: 300-600 ppm || 30-60 g/hL || 2.4-5.0 lb/1000 gal Fruit: 200-500 ppm || 20-50 g/hL || 1.60-4.0 lb/1000 gal Tannin Source: Chestnut Hardwood FT Rouge Tannin additions are highly beneficial during rot management for red wines as they act as an antioxidant and help minimize the damage from laccase.

Read more less

Tannin Riche Extra was specifically developed from 100% American oak. This proprietary tannin contributes nuances similar to Tannin Riche but with heightened perception of vanillin oak character. It works well in conjunction with low doses of other tannins (Tannin Complex, Tannin Estate, FT Blanc). Tannin Riche Extra can help smooth a wine’s finish. To Use: Dissolve Tannin Riche Extra in about 10 times its weight of warm water (35-40ºC/95-104ºF) then add it to the wine and mix well. Good homogenization is important. Final additions should be made at least 3 weeks prior to bottling. After additions, proceed with normal racking. Storage: Dated expiration. Unopened the shelf life is 5 years at 18ºC(65ºF). Once opened keep tightly sealed and dry. Recommended for use with:  Finishing tannin for red and white wine Recommended Dosage: White Wine: 50-100 ppm || 5-10 g/hL || 0.42-0.83 lb/1000 gal Red Wine: 50-200 ppm || 5-20 g/hL || 0.42-1.6 lb/1000 gal Allow a minimum of 24 hours before tasting the results.

Read more less

Easily connect a gas ball lock fitting into your Tapcooler Counter Pressure Bottle Filler with this handy ball lock CO2 adapter! Made of aluminium.

Read more less

Want to bottle directly from your ball or pin lock keg using the Tap Cooler Counter Pressure Bottle Filler? This beer valve connector tube assembly will allow you to do just that! Setup is a snap. Simply remove the faucet fitting on the Tapcooler filler, attach the valve end, attach a ball (or pin) lock connector into the included swivel nut set on the tubing, and hook to your keg, and get to bottling! The valve acts as the beer faucet normally would, starting and stopping flow directly from the keg. The attached tubing is 2 meters (about 78 inches) long, giving you plenty of versatility in your bottling range. Another great accessory from Tapcooler! Tapcooler and ball lock disconnect not included.

Read more less

The Tapcooler extension tube is perfectly suited to provide the counter pressure filler a bit of extra space for the bottles where there is not enough room to fit them directly under the tap. The one end of the connection hose is designed to screw into the top of the filler unit and the other end of the tube is designed to screw into the filler unit's removable tap nozzle insert. Includes two small o-rings to seal the extension line on either end (there is already an o-ring seal inside the filler unit when the tap nozzle insert is removed). Tubing (based on length chosen) Stainless steel faucet fitting Stainless steel Tapcooler fitting Required o-rings for sealing purposes Comes pre-assembled!

Read more less

This drain tube attaches to the pressure relief valve on the Tapcooler Counter Pressure Bottle Filler to drain away excess beer! Having issues with foam and beer leaking from the Tapcooler Counter Pressure Bottle Filler? This pressure relief drain tube hooks directly up to the pressure relief valve of the Tapcooler to drain away excess beer and foam! Measuring 1 meter long (roughly 40 inches), the end of the tube can be placed in a growler or other receptacle so you can keep filling bottles without spillage!

Read more less

Protect your Taprite brand regulator with this metal guard.  Tanks occasionally tip over and damage the gauges when they do. This guard takes the blow instead of your gauge.   Attaches to the regulator by screwing into the back.  Does not work with the Micromatic or Komos branded regulators.

Read more less

Target is a British dual purpose hop bred from Norther Brewer and English Golding stock. Target is an excellent bittering hop with a classic English character. While typically used for its high alpha percentage (8-13%), this hop has gained some popularity for its aroma as well. Specifications: Aroma Specifications: Herbal, floral, citrusy, tangerine Alpha Acids: 8.0 - 13.0% Beta Acids: 4.5 - 5.5% Co-Humulone: 35 - 37% Total Oil: 1.2 - 1.4 mL / 100g All hops are nitrogen flushed during packaging including any repackaged in-house.

Read more less

The most desirable and stable of the wine acids for making Total Acidity (TA) in must or wine. One teaspoon per gallon will increase acidity by 0.1%.

Read more less

Tasting Beer, 2nd Edition An Insider's Guide to the World's Greatest Drink by Randy Mosher This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbeirs, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.  

Read more less

Spike Brewing conicals come equipped with this 100% sanitary sample valve. Taking samples has never been so easy; simply twist the valve handle to slowly draw out a sample from your fermenter for a gravity reading. The one downside is you might end up with lower final volumes due to how easy it is to take taste tests ;)Specifications:  1.5" TC 304SS FDA Silicone seals 3/8” barb

Read more less

The Spike Brewing 1.5" TC thermometer will connect directly to the 1.5" port on your kettle. There is no need for a thermowell which allows for quicker more accurate temp readings. It can be used with direct fired kettles but avoid having the flame lapping directly onto the thermometer. **A 1.5" gasket and clamp will need to be purchased separately if you do not already have spares** Specifications: 1.5" TC connection 3" dial 304SS 2.5" stem length Hermetically sealed Calibration adjustment screw

Read more less

Spike Brewing's TC100 temp control system will manage both cooling and heating of your Spike Conical. The digital controller's temp probe will feed into the included thermowell on our CF Series Conical. Also included is a specially fitted neoprene jacket which features reinforced port holes to reduce the chance of ripping during install. Last (and maybe the coolest item) is Spike Brewing's special insulated tubing. This almost eliminates tube cooling losses and will prevent your cooling lines from sweating all over your floor! Cooling:When the temp in the conical rises above the set point it will turn on the pump submerged in your cold water reservoir (bucket of ice water, dorm fridge, aquarium or glycol chiller, DIY AC chiller, etc). This will pump cold water/glycol through the temp control coil, which mounts to the lid, cooling your beer until it reaches the controller set point. Heating:When the temp in the conical falls below the controller set point the optional heater will kick on warming the unit up.  Detailed product guide:Product Guide.pdf TC100 Package:-Digital closed loop controller (heating and cooling)-Insulated tubing (more efficient and no more sweaty tubes!-Temp control coil-Neoprene insulated jacket-Submersible pump (pumping cold water through the temp coil)-Temp Coil Quick Connect Fittings TC100 + Heat Package:-TC100 Package (above)-Optional heater (for us northern brewers)    Limited availability in store.  Drop ships from vendor.

Read more less

Tempeh Starter Culture (Rhizopus Oligosporus) Make your own high-protein meat substitute with our Tempeh Starter Culture. An Indonesian staple, Tempeh is very versatile and can be flavored and used in many ways. Tempeh is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is traditionally made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Can be made with beans, grains, or a mix of the two. Note: A food dehydrator is the best way to maintain the proper temperature (80° to 90° F.) while culturing your Tempeh. Use a thermometer to monitor temperature. You will receive: 2 packets Tempeh starter and instructions You will need: 6-8 quart pot for soaking, then boiling soybeans large bowl colander thermometer kitchen towel, paper towels, or hair dryer to dry beans thoroughly food dehydrator ( or other means of maintaining 85° to 90° F. temp) 3 quart-sized plastic zip bags that have been perforated with pin holes that are 1 inch apart 2 cups dry soybeans ( other dry beans can also be used) 2 tablespoons white vinegar 1 packet Tempeh starter culture (save other packet in freezer for future use) Directions: The beans will need to be dehulled (outer skins removed). Soak the beans overnight or for at least 10-12 hours. Use a pot large enough to allow for the beans to nearly triple in size. Massage the beans with your hands to split & loosen the hulls from the beans. Skim off the hulls as they float to the top. Using the colander, drain off the water & rinse several more times to remove the hulls. Boil the dehulled beans for 1 hour. Drain off the cooking water. Dry the beans by patting them with a clean cloth, paper towels, or using a hair dryer on low. The beans should be dry to the touch. Put the beans in a dry bowl and allow to cool to lukewarm temperature (95° -98° F. ). Add the 2 tbsp. vinegar into beans and mix well. Sprinkle in the starter culture and mix well again. It's very important to distribute the culture throughout the beans. Pack the beans into the plastic bags & seal. The holes will allow the beans to breathe as they ferment. Press the bags firmly until flat, and an even 1 inch or so in thickness. Place the bags in a dehydrator & culture at 85°- 90° F. Sometime between 12 and 24 hours, white spores (mycelium) will spread over & throughout the beans. When this occurs, reduce the heat. The process has begun. When the beans have become a firm mass held together by the spores, the Tempeh is finished. This usually takes 36-48 hours, but can take up to 3 or 4 days. Store your finished Tempeh in the refrigerator for up to 10 days, or in the freezer for 2 months. Tempeh can be marinated & flavored however you'd like, and has endless uses. Ingredients: rice, tempeh culture (rhizopus oligosporus) gluten free, vegan, vegetarian, soy free, non-GMO

Read more less

At Spike Brewing, they love quick connect fittings. Why use tools when you don't need to? These 90° quick connect fittings will make attaching insulated tubing to your temp coil a breeze.  Specifications: Connect your temp coil to your insulated tubing without tools 3/8" to 1/2" connections 90° design; prevents glycol lines from kinking 2 fittings included per purchase Detailed TC-100 product guide:Product Guide.pdf  

Read more less

These USA made temp control coils are specifically designed for the CF series conicals and extend far enough into the conical to temp control both full and half batches. Used in conjunction with a temp controller our temp control coil will help manage your fermentation temps, allow for lagering and cold crashing.The Spike Brewing temp coil simply drops through the top of the lid and quickly attaches with a standard TC clamp. This is a huge improvement over conicals using coils mounted in the side wall. This quick attaching method allows you to lift the coil up slightly to pitch yeast, add hops, etc. The coils are spaced with a sufficient gap for easy cleaning. Simply CIP the conical or soak in brewery wash to easily clean. The temp coil is also a part of Spike Brewing's TC100 Temp Control System and Flex TC100 Bundle that includes everything you need to control your fermentation temperatures!  Detailed TC-100 product guide:Product Guide.pdf Specifications: 4" TC 304SS 3/8" tubing Specifically designed for each size Made in the USA Limited availability in store.  Drop ships from vendor.

Read more less