Products

Part of Weyermann's line of Terrior malts, Oak-Smoked Wheat malt is specifically designed for traditional northeastern European wheat ales. Its fine oak smoke aroma and taste are thus most suited to Grodziskie (Grätzer beer) and similar styles. But the oak smoked flavor is an interesting substitute for cherry, beech, or peat smoked malts in any smoked beer, or an interesting addition to any wheat beer or ale. Specifications: Malt Type: Specialty Grain Origin: Germany Wort Color: 2.1-2.8 °Lovibond (4.0-6.0 EBC) Protein: 10.5-13.5% Moisture: 5.5% max. Extract (dry): 81.0% min. Diastatic Power: 62 °Lintner min. Usage: 80% max.

Read more less

Weyermann® Pale Rye malt is made from high-quality German rye to exhibit classic rye malt characteristics. It lends a biscuit-like flavor, smooth - almost oily - component, and malty-sweet aromas with hints of bread and honey. A great choice for rye beer styles or to spice up almost any brew. Suggested usage: Belgian Saison and Rye IPA Specifications: Lovibond: 2.0-4.3 Usage: to 30% Moisture: up to 6% Extract% (dry basis): 81 Protein Total: 11.5% max Origin: Germany 55 pound bags also available.

Read more less

Weyermann® Pale Rye malt is made from high-quality German rye to exhibit classic rye malt characteristics. It lends a biscuit-like flavor, smooth - almost oily - component, and malty-sweet aromas with hints of bread and honey. A great choice for rye beer styles or to spice up almost any brew. Suggested usage: Belgian Saison and Rye IPA Specifications: Lovibond: 2.0-4.3 Usage: to 30% Moisture: up to 6% Extract% (dry basis): 81 Protein Total: 11.5% max Origin: Germany 55 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.

Read more less

Weyermann® Pale Wheat malt is an ideal foundation grain for continental wheat beer styles like Hefeweizen and Kristallweizen, and an essential ingredient in North American wheat ales. It adds very little color to wort but contributes a robust, malty-sweet flavor with notes of bread, nuts, biscuit, toffee, and light caramel. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can also improve head formation and retention, depending upon the other grist constituents. In top-fermented beers, Weyermann® Pale Wheat malt performs especially well, adding creaminess, body, and complex wheat flavors. Specifications: Color °L : 1.6-2.3 Moisture % Max : 5.5 Protein Total : 10.0-13.0 Extract FG Min : 82 Usage Rate : Up to 80% 55 pound bags of grain also available.

Read more less

Weyermann® Pale Wheat malt is an ideal foundation grain for continental wheat beer styles like Hefeweizen and Kristallweizen, and an essential ingredient in North American wheat ales. It adds very little color to wort but contributes a robust, malty-sweet flavor with notes of bread, nuts, biscuit, toffee, and light caramel. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can also improve head formation and retention, depending upon the other grist constituents. In top-fermented beers, Weyermann® Pale Wheat malt performs especially well, adding creaminess, body, and complex wheat flavors. Specifications: Color °L : 1.6-2.3 Moisture % Max : 5.5 Protein Total : 10.0-13.0 Extract FG Min : 82 Usage Rate : Up to 80% 55 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.

Read more less

Weyermann® Pilsner malt is a German, lager-style base malt produced from high-quality, 2-row spring barley. A very flexible grain with high extract efficiency, it exhibits excellent lautering properties and yields optimum results for any brewing process from the simplest to the most complicated mashing regimen. Weyermann® Pilsner malt also provides the finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Well-suited for use with any beer style, the malt is a particularly good choice for continental or American lagers, non-alcholic or alcohol-reduced beers. Specifications: Color Range °L : 1.5 - 2.2 Target Color °L : 2 Moisture % : 5 Protein Total % : 10.5-11.5 Extract FG Dry : 80.5 Max Usage Rate % : 100 Organic : No Origin : Europe Geography : Germany Maltster : Weyermann 55 pound bags also available.

Read more less

Made from the finest German quality brewing barley. Weyermann's special caramelization process achieves a complete transformation within the grain. This dark brown malt offers the most complex aroma spectrum of all Weyermann® caramel malts. Sensory: notes of raisins, dark caramel, pronounced aromas of nuts, pastries and bread. Special malt for dark, malt-forward beer styles, universally applicable, especially for: Amber Lager Dark Lager Pale Ale; Saison IPA; Brown IPA, Black Ale, Black IPA Amber Ale; Belgian Dubbel Brown Ale; Dark Mild, British Brown Ale, London Brown Ale Strong Ale; British Strong Ale, Old Ale, English Barley Wine, Belgian Dark Strong Ale or Quadrupel, Imperial Red Ale Porter; English Porter, American Porter, Brown Porter, Robust Porter, Imperial Porter Stout; Oatmeal Stout, Foreign Extra Stout, American Stout, Russian Imperial Stout Sour Ale; Flanders Red Ale, Oud Bruin Wood & Barrel aged beers Specifications: Color °Lovibond: 106-121.1 Usage Rate: Up to 30% Moisture % Max: 6.5 Extract FG Min: 73

Read more less

Weyermann® Spelt Malt conveys a strong emphasis on typical spelt aromas, along with delivering soft malt notes along with hints of hazelnut aromas, and biscuit flavors. Spelt is an ancient grain and is known to possess a number of health benefits. For this reason, spelt was the favorite grain of the medieval pioneers of today's health movement. German nun, Hildegard von Bingen, born in the year 1098 is famous for using spelt in her recipes. Likewise, spelt beer, is considered highly digestible and conducive to good health. This malt improves foam stability. It can also have other positive effects in the brewing process. Provides a slightly sweet, nutty, spicy flavor. Use like wheat malt. Specifications: Color Range °L : 1.6 - 3.1 Moisture % : 6 Protein Total % : 11 - 17 Max Usage Rate % : 60 55 pound bags of grain are excluded from flat rate / free shipping offers.

Read more less

Weyermann® Barke® Munich Malt brings forth enhanced body and dark-beer aroma, and richly malt-aromatic with notes of honey, and biscuit.  Barke® Munich malt, like the other Barke® Line malts possess excellent process characteristics in the brew house and during filtration, along with increased extract efficiency, strong malt flavor and classic characteristics for original Munich Dunkels.Suitable for Dark Beers, “Schwarzbier”, “Festbier”, Bock Beer, Octoberfest styles, Belgian Dubbels, “Kellerbier”, Stouts, and Munich Dunkels. Specifications: Color °L : 6.9 - 8.7 Moisture % Max : 4% Extract FG Min : 78 Protein Total : 9.5 - 11.5 Usage Rate : Up to 100% 55 pound bags also available.

Read more less

Weyermann® Barke® Munich Malt brings forth enhanced body and dark-beer aroma, and richly malt-aromatic with notes of honey, and biscuit.  Barke® Munich malt, like the other Barke® Line malts possess excellent process characteristics in the brew house and during filtration, along with increased extract efficiency, strong malt flavor and classic characteristics for original Munich Dunkels.Suitable for Dark Beers, “Schwarzbier”, “Festbier”, Bock Beer, Octoberfest styles, Belgian Dubbels, “Kellerbier”, Stouts, and Munich Dunkels. Specifications: Color °L : 6.9 - 8.7 Moisture % Max : 4% Extract FG Min : 78 Protein Total : 9.5 - 11.5 Usage Rate : Up to 100% 55 pound bags are excluded from flat rate / free shipping offers. Also available by the pound.

Read more less

Weyermann® Barke® Pilsner malt is perfect for creating authentic lager style beers. It enhances body and mouthfeel substantially in the finished beer, while imparting intense malt aromas. What also sets Barke® Pilsner malt apart is it’s excellent process characteristics in the brew-house and during filtration, coupled with increased extract efficiency.Suitable for Pilsners, Bavarian Helles, Lagers of various styles and “Kellerbier”. Specifications: Color °L : 1.4 - 2.1 Moisture % Max : 5% Extract FG Min : 80.5 Protein Total : 9.5 - 11.5 Usage Rate : Up to 100% 55 pound bags also available.

Read more less

Weyermann® Barke® Pilsner malt is perfect for creating authentic lager style beers. It enhances body and mouthfeel substantially in the finished beer, while imparting intense malt aromas. What also sets Barke® Pilsner malt apart is it’s excellent process characteristics in the brew-house and during filtration, coupled with increased extract efficiency.Suitable for Pilsners, Bavarian Helles, Lagers of various styles and “Kellerbier”. Specifications: Color °L : 1.4 - 2.1 Moisture % Max : 5% Extract FG Min : 80.5 Protein Total : 9.5 - 11.5 Usage Rate : Up to 100% 55 pound bags are excluded from flat rate / free shipping offers. Also available by the pound.

Read more less

Weyermann® Barke® Vienna Malt creates full-bodied beer, with golden color, smooth taste, and intensely malty-sweet flavors. Gentle notes of honey and nuts (almond and hazelnut) also come through when using this malt. Excellent process characteristics in the brew house and during filtration, along with increased extract efficiency set Barke® Vienna Malt apart. Weyermann® Barke® Vienna Malt is the malt for authentic lagers. Perfect for Bavarian Dunkel, "Festbier", "Maerzenbier", Pale Ale / IPA, Lager, Stouts and of course Vienna Lager. Specifications: Color °L : 2.7 - 3.8 Moisture % Max : 5.5% Extract FG Min : 79 Protein Total : 9.5 - 11.5 Usage Rate : Up to 100% 55 pound bags also available.

Read more less

Weyermann® Barke® Vienna Malt creates full-bodied beer, with golden color, smooth taste, and intensely malty-sweet flavors. Gentle notes of honey and nuts (almond and hazelnut) also come through when using this malt. Excellent process characteristics in the brew house and during filtration, along with increased extract efficiency set Barke® Vienna Malt apart. Weyermann® Barke® Vienna Malt is the malt for authentic lagers. Perfect for Bavarian Dunkel, "Festbier", "Maerzenbier", Pale Ale / IPA, Lager, Stouts and of course Vienna Lager. Specifications: Color °L : 2.7 - 3.8 Moisture % Max : 5.5% Extract FG Min : 79 Protein Total : 9.5 - 11.5 Usage Rate : Up to 100% 55 pound bags are excluded from flat rate / free shipping offers. Also available by the pound.

Read more less

Weyermann® CARAAMBER® is a drum-roasted caramel malt made from two-row, German barley that can be used to improve flavor stability, fullness and enhance color.  Full red color is achieved as well as better mash efficiency when using CARAAMBER®, while flavors of toffee, caramel and bread are imparted. Suitable for Bocks, Dunkels, Brown Ales, Red Lagers, and Amber style beers. Specifications: EBC: 60-80 Lovibond: 25-30 Usage: to 20% Moisture: 3.0-4.5% Total Nitrogen: 10.0-12.0% Extract% (dry basis): 78-81 Soluble Nitrogen Ratio: N/A

Read more less

Weyermann® CARABELGE® is a drum-roasted caramel malt made from two-row, German barley that can be used to deliver mild and restrained notes of caramel flavor and aroma, while also imparting notes of died fruits and nuts.  With a lower Lovibond, it imparts a honey-colored hue to the finished beer. Suitable for Belgian style beers like Blondes, Bruins, and Ambers, as well as Triples and Dubbels. Specifications: Malt Type: Crystal/Caramel Wort Color: 11.7-15.5 °Lovibond (30-40 EBC) Moisture: 9.0% max. Extract (dry): min 74% Usage: Up to 30% Grain Origin: Germany

Read more less

Weyermann® CaraRye® is made from the finest German quality rye. Due to the special caramelization process, an intense and complex aroma profile is created within this malt. It provides a sensory effect of an intense aroma of bread, coffee, dark chocolate and dried fruit.  It contributes to a velvety-soft mouthfeel. CaraRye® is a caramel malt for malt-forward, top-fermented beer specialties, typically for: IPA; Rye IPA, Juicy IPA, Hazy IPA, NEIPA Rye Beer; German Rye Beer, Roggenbier, Sathi Stout; Russian Imperial Stout Multigrain Beer Kwass Specifications: EBC: 150-200 Lovibond: 57-76 Usage: to 15% Moisture: 6.5 max. Total Nitrogen: N/A Extract% (dry basis): 74min. Soluble Nitrogen Ratio: N/A

Read more less

Weyermann® Munich Type 1 malt ('Light Munich') is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of light caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Märzen. Specifications: Color °L : 5-7.2 Moisture % Max : 4.5 Protein Total % : 19.2-12.5 Extract FG Dry : 78 Usage Rate % : Up to 100% 55 pound bags also available.

Read more less

Weyermann® Munich Type 1 malt ('Light Munich') is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of light caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Märzen. Specifications: Color °L : 5-7.2 Moisture % Max : 4.5 Protein Total % : 19.2-12.5 Extract FG Dry : 78 Usage Rate % : Up to 100% 55 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.

Read more less

Weyermann® Munich Type 2 malt ('Dark Munich') is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, deep amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Märzen. Specifications: Color °L : 8.0-9.9 Moisture % Max : 4 Protein Total % : 9.5-12.5 Extract FG Dry : 78 Max Usage Rate % : Up to 100% 55 pound bags also available.  

Read more less

Weyermann® Munich Type 2 malt ('Dark Munich') is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, deep amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Märzen. Specifications: Color °L : 8.0-9.9 Moisture % Max : 4 Protein Total % : 9.5-12.5 Extract FG Dry : 78 Max Usage Rate % : Up to 100% 55 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound. 

Read more less

Weyermann® Vienna malt is a lightly kilned lager-style malt made from quality, two-row, German spring barley. It produces full-bodied beers with golden color and smooth mouthfeel. The flavor is malty-sweet with gentle notes of honey, almond, and hazelnut. Equally suited to both ales and lagers, Weyermann® Vienna malt is specifically designed for use in Vienna style beers, Festibiere, and Maerzenbier. Specifications: Color °L : 2.7-3.8 Moisture % Max : 5.5 Protein Total % : 9.5-12.5 Extract FG Dry : 79 Max Usage Rate % : 100 55 pound bags also available.

Read more less

Weyermann® Vienna malt is a lightly kilned lager-style malt made from quality, two-row, German spring barley. It produces full-bodied beers with golden color and smooth mouthfeel. The flavor is malty-sweet with gentle notes of honey, almond, and hazelnut. Equally suited to both ales and lagers, Weyermann® Vienna malt is specifically designed for use in Vienna style beers, Festibiere, and Maerzenbier. Specifications: Color °L : 2.7-3.8 Moisture % Max : 5.5 Protein Total % : 9.5-12.5 Extract FG Dry : 79 Max Usage Rate % : 100 55 pound bags of grain are excluded from flat / free shipping offers. Also available by the pound.

Read more less

Whirlfloc® T kettle coagulant and fining agent is a purified, high molecular weight carrageenan powder extracted from Irish Moss algae, put in a convenient tablet form. It reacts with colloidal, haze promoting material in the wort to accelerate the formation of dense and compact trub during the hot and cold wort breaks. Whirlfloc binds with the trub and is removed with that material by settling or filtration before the beer is finished. It does not remain in the beer. This saves time, boosts wort recovery, and results in a brighter wort. Improved wort clarity with Whirlfloc T leads to cleaner fermentation and easier filtration afterward. Recommended Usage: For 5 gallons, add 0.2-0.4 tablets to the boiling kettle, 10 minutes before the end of boiling. Occasionally as much as a 1 full tablet is required, especially in low-pH brews.Tablets do not need to be hydrated and should dissolve rapidly. If problems occur, the tablet may be crushed prior to use.

Read more less

White color bottle wax beads. Bottle Wax Beads help you achieve a tough, moisture-resistant coating that preserves freshness, flavor and fragrance in your wines, or beers, with these blends of FDA approved waxes. You can dip the bottle in the wax for a more rustic look, or use a small measuring cup or spoon if you want the wax in a specific location.1 LB of beads is good for approximately 65 bottles. To use:  Make sure that bottle and cork are clean and dry.  Melt wax in a suitable container, maintain a temperature between 160-170F.  Dip bottle top in wax for 10-15 seconds then pull straight up, keeping inverted.  When the excess wax run-off stops, turn bottle upright. Warning: Do not drip wax on your hand, it may burn you.  Heating wax to a temperature over 450F could result in combustion.  Never pour water on a wax fire (fire will spread).  Use a fire extinguisher or cover with a metal lid.

Read more less

This concentrate can be added to wine to increase color, flavor, & sweetness & does not contain any stabilizers. The concentration is three times regular juice & the Brix is 63.2 - 66.8 1 liter container.  

Read more less

Best for Camembert, Brie and other white molded cheeses. This wrap is micro-perforated to allow the cheese to breathe over a 6-10 week period during which the external white mold can infuse the interior. The dull side of the paper is designed to absorb any excess moisture while the shiny side with holes protects the cheese from dying out whilst still allowing the cheese to breathe and develop in flavor and aroma. 9" x 9" (240 mm x 240 mm) 10 Pack.

Read more less

This is a Mason Tops Tough Top lid with a hole and grommet to accommodate an airlock. Includes a silicone ring gasket to seal. Unlike other plastic storage lids that bend and buckle, Tough Tops are built to last. The underside of each lid has a custom gasket channel which holds the BPA-free gasket in place at all times - no more wondering if a tight seal has actually been made or struggling to keep your gasket in place.  Airlock not included.

Read more less

One funnel with two options: large/wide mouth for jars or narrow for bottle necks.  Includes a removable silicone strainer that fits both funnel mouths. Specifications: Transfer both liquids and solids between containers. Professional gauge stainless steel. Strainer is FDA approved silicone with high heat resistant to 500°F/260°C. Filter liquids with strainer. Dishwasher safe. Easy to hold handle Measures: 5.5" (14cm )Mouths: 5.25" (13.5cm), 2.38" (6cm)Stems: 2.125" (5.5cm), .625" (1.5cm)  

Read more less

The ITC-308 WiFi Inkbird controller allows you to monitor your fermentation temperature from virtually anywhere with an internet connection. From the free companion app, available for iOS and Android devices, you can adjust settings, receive push notifications, and track daily activity. Please note: the controller will only work with 2.4 GHz WiFi routers. The Inkbird dual stage temperature controller is an easy to use and economical controller that is perfect for home brewing and wine making. This unit can control both heating and cooling, and you can set independent differentials for each to keep the exact temperature you need. The Inkbird controller performs many of the same functions as the Ranco or Johnson but at a more affordable price, making it a great alternative for temperature control. Beyond fermentation uses, this is a great dual relay output temperature controller for cooking, heat mats, or any other DIY projects. Features: WiFi Enabled - requires 2.4 GHz router Free companion app available for iOS and Android devices Simple plug and play design with user friendly LED interface Dual stage ITC-308 - control both heating and cooling Adjustable Heating/Cooling differential 1000W max power Celsius or Fahrenheit High and low temperature and sensor fault alarms Can control temperatures of -58° F through 210° F (-50° C - 99° C) Body Dimensions: 5.5 in x 2.7 in x 1.3 in Power Cord - 4.5 ft. Temp Probe Cord - 5 ft.

Read more less

With over 100 recipes ranging from vinegar drinks, spirits, and sodas, you will craft and enjoy drinks and cocktails sourced from local and wild ingredients.

Read more less

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT/US20 18/043 148). WildBrew™ Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.     QUICK FACTS Beer Styles:  Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA Aroma:  Sour, red apple, stone fruit, peach Attenuation:  High Fermentation Range: 20 - 25°C (68 - 77°F) Flocculation:  High Alcohol Tolerance:  9% ABV Pitching Rate:  50-100g/hl to achieve a minimum of 0.5-1 million viable cells/ml BREWING PROPERTIES In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly Sour yeast exhibits: Fermentation that can be completed in 10 days. High attenuation and High flocculation. Aroma and flavor is sour, red apple and stone fruit, notably peach. The optimal temperature range for WildBrew™ Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F). In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose. Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For WildBrew™ Philly Sour yeast, a pitch rate 50-100 g per hL of wort is sufficient to achieve a minimum of 0.5 - 1 million viable cells/mL. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.   WildBrew™ Philly Sour is a slow fermenting, killer negative strain and will tend to be outcompeting by other brewing strains. For this reason, it is not recommended to re-pitch this strain.   WildBrew™ Philly Sour is not recommended for bottle conditioning applications. A dedicated bottle conditioning strain such as LalBrew® CBC-1 should be used when bottle conditioning WildBrew™ Philly Sour fermentations.   As a non-Saccharomyces species, WildBrew™ Philly Sour should be treated according to normal best practices for handling wild yeast. REHYDRATION Rehydration of WildBrew™ Philly Sour in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of dry-pitching is more likely to have a greater impact on the finished beer. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations.   Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of dried active yeast.   Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C.   Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.   Inoculate without delay into cooled wort in the fermenter. WildBrew™ Philly Sour yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use.   STORAGE WildBrew™ Philly Sour yeast should be stored in a vacuum sealed package in dry conditions below 4°C (39°F). WildBrew™ Philly Sour will rapidly lose activity after exposure to air.   Do not use packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.   Performance is guaranteed when stored correctly and before the expiry date. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions. 11g Pack

Read more less

An American aroma hop with an alpha acid percentage ranging from 4-6%. Willamette has a mild and pleasant aroma, with slightly spicy and floral tones, useful in English style ales. Similar varieties include Fuggle, Glacier, Tettnang, and Styrian Golding.   All hops are nitrogen flushed during packaging including any repackaged in-house.

Read more less

Grow your own hops with a rhizome root stock.  Willamette is an American aroma hop with an alpha acid percentage ranging from 4-6%. Willamette has a mild and pleasant aroma, with slightly spicy and floral tones, useful in English style ales. Cascade, Magnum, and Nugget hops are the recommended hops for beginner growers.

Read more less

Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Windsor has a quick start to fermentation, which can be completed in 3 days above 17°C. This yeast strain has moderate attenuation, which will leave a relatively high gravity. It's a non-flocculent strain, but some settling can be promoted by cooling and use of fining agents and isinglass. This yeast has found great acceptance in producing strong-tasting bitter stouts, weizens, and hefeweizens.

Read more less

Combination of sugar and potassium sorbate used to give residual sweetness to a fermented wine; use up to 125ml per 5 gallons of wine. Wine must be stabilized before adding wine conditioner.

Read more less