Products

Take the work out of cleaning corny kegs, carboys and brewing vessels with the Bucket Blaster -- a great way to get your kegs, fermenters, FermZilla, carboys or other brewery gear clean while you tend to other tasks. Simply set up the keg washer basin with your cleaner or sanitizer, set a keg or carboy on over the jet nozzle, power up the pump and let the keg washer do the work.  This unit comes with a 15L bucket, which doubles as a storage container when you are not using the system.  Some other keg washers come with a very small reservoir making it a pain to move, as liquid spills over the sides easily and generally they just do not work as well. This unit has a large 15L bucket making it much less likely for you to spill liquid on the floor. The Bucket Blaster includes a 2,000 liter per hour pump, 15L bucket, a powerful jet nozzle, 9.5mm OD EVABarrier tubing, a duotight tee piece, a gray and black ball lock disconnect and the stainless stand.

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Similar to the italian bucket spigot, this one rotates when attached to the bucket.  The barb will accommodate either 3/8" ID or 1/2" ID tubing.  The interior nut has a unique design where the opening can be rotated up to effectively block sediment if the bucket is used for fermentation.  Or, the opening can be rotated down when used in a bottling bucket.  

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A fine mesh nylon bag with an elastic top, sized to fit both 6.5 and 7.8 gallon buckets.

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Bulgarian yogurt starter culture - make your own rich & mildly flavored Bulgarian yogurt. This heirloom variety is a thermophilic (heat-loving) culture that requires a yogurt maker or alternate heating method. Reusable- by reserving a bit from each batch, you can continue to make Bulgarian yogurt indefinitely. You will receive: 2 packets of Bulgarian yogurt starter culture Ingredients: organic whole milk, live active cultures  Pro-bacteria found: lactobacillus delbrueckii subsps. Bulgaricus and Streptococcus salivarius subsp. Termophilus. Contains milk Non-GMO, gluten-free Directions: Activate your starter culture: Note: If using an Instant Pot, follow the manufacturer's instructions. 1. Stirring frequently, heat 1 quart milk to 160° F. Clip the yogurt thermometer to the side of the saucepan to monitor the temperature. Once heated to 160° F., allow to cool to 110° F.2. Pour the cooled milk into the yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in a yogurt maker for 5-12 hours. Check after 5 hours to see if it has been set (when set, it will move away from the side of the container in a solid mass instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes. Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch. Making the next batch: 1.Heat 1-quart milk to 160° F. Cool to 110° F. 2. Pour cooled milk into the yogurt maker insert. Add 1/4 cup of finished yogurt and mix well. Cover & incubate in a yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours. Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter. For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!).

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This is a replacement stainless steel washer for Weldless Bulkhead Assemblies.1.5" OD x 1.0" ID x 0.1" Thick

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The Pre-Screen Filter can be attached to the intake hose on the SuperJet or Semi-Industrial Wine Filter to screen out large particles of sediment such as oak chips and/or seeds before they reach the pump. This should prolong the life of the check valve and allow you to maintain a much cleaner pump.  1/2" Barbs

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The Mini Jet Wine Filter has been designed with the small quantity wine maker in mind - the hobbiest who makes 5-10 gallons (20-40 litres) at a time.  If you are a hobby wine maker and are looking for that commercial shine and sparkle in your wine, the Mini Jet Wine Filter is for you. Self priming electric pump & motor. Operates on 3 filter pads (not included) Built-in drip tray & drainage tube Filters approximately 5 gallons (20 litres) in 15 minutes.

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Buon Vino stoppers have a longer taper to help produce a better fit and a snug seal, and a lip which prevents them from falling into your container. Available with a 3/8 inch hole for an airlock, or solid with no hole. #8-9 (medium) size is recommended for medium size barrels and 9 gallon demijohns.

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Extra fast filling, w/ clean side suction siphon starter, wide diameter hose, auto-shutoff and non-agitating. 6 ft x 3/8" ID tubing with stainless steel bendable support rod inside the tubing is included along with anti-sediment tip.

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The Super Jet electric pump filter was developed for winemakers who make 40 gallon more more per year.  It filters approximately 71 gallons (270 liters) per hour to produce that wine with a brilliant clarity. Includes a self priming electric diaphragm pump. Operates on 3 filter pads that are not included.  

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1 pound package of burgundy 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.

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While many shops & brewers rely on local sources for their honey needs, the product you receive can vary (and likely does) from production to production & year to year. Burleson's Wildflower Honey is specially blended for every batch to maintain a perfect consistency of color, flavor & fermentability. Our product is also free from any adulterated products, such as honey flavored corn syrup, through the True Source Certification program.

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While many shops & brewers rely on local sources for their honey needs, the product you receive can vary (and likely does) from production to production & year to year. Burleson's Wildflower Honey is specially blended for every batch to maintain a perfect consistency of color, flavor & fermentability. Our product is also free from any adulterated products, such as honey flavored corn syrup, through the True Source Certification program.

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Many English commercial breweries use Burton Water Salts to harden the water, which helps Irish Moss work better to coagulate haze-producing malt proteins, and the harder water also helps provide a crisper hop character. The magnesium provides a vigorous fermentation, and the salt adds an illusion of body to the finished beer. Use 1 to 4 teaspoons per 5 gallons. If you are doing partial or all grain brewing, add at the start of the mash, or add at the start of the boil for extract brews.

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3/4" MPT x 1/2" FPT Bushing304 Stainless Steel 

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Butterfly screw clamps are a time-saving product. Forget about using screw drivers or other tools to tighten these clamps, all you need is your hands. This size is appropriate for the 1/2" ID tubing. 12 mm (0.47") is the minimum opening and 20 mm (0.78") is the maximum. Band and Housing are AISI #430 stainless steel. Band width is 9mm (0.39") Green plastic handle

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Butterfly screw clamps are a time-saving product. Forget about using screw drivers or other tools to tighten these clamps, all you need is your hands. This size is appropriate for the 3/8" ID tubing. 8 mm (0.31") is the minimum opening and 12 mm (0.47") is the maximum. Band and Housing are AISI #430 stainless steel. Band width is 9mm (0.39") Blue plastic handle

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Butterfly screw clamps are a time-saving product. Forget about using screw drivers or other tools to tighten these clamps, all you need is your hands. This size is appropriate for the 9/16" hose. 10 mm (0.39") is the minimum opening and 16 mm (0.62") is the maximum. Band and Housing are AISI #430 stainless steel. Band width is 9mm (0.39") Orange plastic handle

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Butterfly screw clamps are a time-saving product. Forget about using screw drivers or other tools to tighten these clamps, all you need is your hands. This size is appropriate for the rubber Carboy blow off Hood. 40 mm (1.57") is the minimum opening and 60 mm (2.36") is the maximum. Band and Housing are AISI #430 stainless steel. Band width is 9mm (0.39") Blue plastic handle

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Make your own tangy, delicious Buttermilk. An heirloom kitchen staple, Buttermilk cultures at room temperature. Reusable- by reserving a bit from each batch, you can continue to make Buttermilk over & over! Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. Since modern butter in western countries is usually not made with cultured cream, but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. A starter culture helps with this process. Buttermilk is common in warm climates where unrefrigerated milk sours quickly. You will receive: 2 packets of Buttermilk starter culture & instructions. You will need: one quart canning jar or other glass jar coffee filter or paper towel to cover jar, and elastic band to secure cover wooden or plastic spoon 2 cups milk (avoid ultra pasteurized or UHT milk) 1 Buttermilk starter culture packet (save 2nd packet in freezer for future use) Activate your starter culture: 1)Put 2 cups milk in your jar. Add starter packet and stir until well dissolved. Cover with coffee filter & secure with elastic band. 2)Allow to culture at room temperature - 68° to 74° F is ideal. Choose a draft-free spot, out of direct sunlight, where your Buttermilk won't be disturbed. Check after 12 hours to see if it has set. When set, it will have a slightly gelatinous consistency and will pull away from the side of container when it is tipped. If not set, leave for up to another 36 hours, checking every few hours. When set, refrigerate for at least 6 hours. Your Buttermilk is now ready to enjoy. Be sure to reserve some back for your next batch. Making the next batch: 1)Put 3 cups milk in a jar. Add 1/4 cup of your finished Buttermilk ( always reserve some back for your next batch) and mix well. To make larger batches, use the same ratio: 1/4 cup finished Buttermilk per 3 to 4 cups milk. 2)Allow to culture for 12 to 18 hours (faster than when activating starter). Check every few hours until set. Larger amounts will take longer to set. When set, refrigerate for 6 hours. Your cultured Buttermilk is now ready to enjoy as is, or used in all kinds of recipes. 3)Buttermilk can be consumed straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Ingredients: organic milk, buttermilk bacteria non-GMO, gluten free, vegetarian, reusable, organic

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Calcium carbonate is used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) of calcium carbonate reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine. Calcium carbonate is also used in beer to increase the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters.  

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Calcium Chloride (hydrated) is used to correct mineral deficiencies in water which is to be used for brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness. Calcium Chloride is effective in eliminating the variations in composition often encountered in water from surface sources. It will help establish proper pH of the mash and the wort and provide sufficient calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism. 1 tsp. of Calcium Chloride per gallon adjusts water hardness by 297 ppm Ca2+ and 531Cl-.

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Calcium Chloride will help with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses. One ounce contains enough Calcium Chloride for 24 gallons of milk. Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.

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Calf lipase is a more mild compared to kid goat or lamb options. It creates a delicate flavor which is well noticeable and a pleasant butter scent, lightly spicy. Benefits of lipases are: flavor enrichment, a better scent (more persistent andcharacteristic), reduction of the ripening time. The average quantity used is between 1/8 to 1/4 teaspoon of lipase powder for each 2 gallons of milk depending on desired result (sweet, medium, or strong flavor). Mix lipase with 1/2 cup of cool water 1/2 hour before using. This mixture gets added to the milk just prior to adding rennet. Characteristics: Appearance is a Light Beige Powder Lipase obtained only from the basis tongue calf glands suspended on sodiumchloride and/or milk powder and whey powder. Free from pancreatic or microbial lipases. Natural product free from bleaching, colours, preservatives, flavours or otheradditives added. Non-GMO Allergens: Contains Milk Best Before: 12 months.  The product used after the BB date has no harmful effects but only a potential decreased activity. Storage: To maintain the whole characteristics, store in a freezer.  The product tolerates room temperature during transport. 1 ounce container.

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MANGROVE JACK'S CS DRIED YEAST CALIFORNIA LAGER M54 - 10G A unique lager strain that has the ability to ferment at ale temperatures without the associated off flavours. Extended lagering periods are also not required.Suitable for California Common and any lager fermented at ambient (ale) temperatures.Attenuation: HighFlocculation: HighUsage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-20 degrees C (64-68 degrees F).Storage Recommendations: Store in the fridgeGluten Free10g Sachet Mangrove Jack's Yeast Pamphlet

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Exploding with tropical fruit and sweet apple/pear notes, Calypso is an unique hop that delivers on aroma. A great choice for pale ales and IPAs. Specifications: Aroma Profile: pear, apple, tropical fruit, melon Alpha Acid %: 12.0 - 14.0 Beta Acid %: 5.0 - 6.0 Co-Humulone % rel.:  40 - 42 Total Oils (ml/100g):  1.6 - 2.5

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Lupulin is the small yellow glands inside of a hop cone that contain alpha-acids and essential oils.  Through proprietary processing, Hopsteiner is able to separate the lupulin glands from the bract to provide a higher concentrate pellet containing less vegetal matter and more of the resins that boost flavor and aroma. Lupulin Pellets™ are a great option for your late hop additions and for dry hopping. Calypso™ Lupulin Pellets™ Aroma Specification: Stone/tropical fruit, pear, apple, melon Alpha-acids: 20-23% Total oils: 2.0-2.5 Note: Repacked in oxygen barrier packaged and nitrogen flushed to preserve freshness.

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Make your own pleasantly mild camaldoli sourdough. Sourdough is one of the easiest ferments and can be used for more than just bread. Camaldoli is ideal for pizza dough & Italian-style bread. Reusable- by reserving a bit from each batch, you can continue to make camaldoli sourdough indefinitely. You will receive: 1 packet of dehydrated camaldoli sourdough starter culture Ingredients: organic unbleached white flour, live active cultures Contains wheat Non-GMO. Vegan. Instructions here  

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Type A camlock disconnect fitting. Male camlock with 1/2" Female Pipe Thread (FPT). 304 Stainless steel construction. 150 psi working pressure.

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Type B camlock disconnect fitting. Female camlock with 1/2" Male Pipe Thread (MPT). 304 Stainless steel construction. 150 psi working pressure.

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Type C camlock disconnect fitting. Female camlock with 1/2" Barb (13mm). 304 Stainless steel construction. 150 psi working pressure.

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Type D camlock disconnect fitting. Female camlock with 1/2" Female Pipe Thread (FPT). 304 Stainless steel construction. 150 psi working pressure.

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Type E camlock Disconnect fitting. Male camlock with 1/2" Barb (13mm). 304 Stainless steel construction. 150 psi working pressure.

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Type F camlock disconnect fitting. Male camlock with 1/2" Male Pipe Thread (MPT). 304 Stainless steel construction. 150 psi working pressure.

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Compact and powerful, this little cooker is a homebrewer's dream! The 60,000 btu maximum output high-pressure burner heats mass amounts of liquid in a hurry and will maintain it at boiling temperatures making it a great cooker for home water bath canning, sea food boils, and of course—home brewing beer! If you've been brewing on the stove top and looking to take your brew days outside, the Camp Chef Burner is great intro burner for full volume boils. And thanks to its compact size, it won't take up a ton of room when stored between batches! Features: Includes 3 ft. hose and regulator Includes detachable steel legs for stability and portability High output High pressure Boils and heats water very quickly Durable, rugged design built to last Specs: Dimensions (base): 20 in. x 20 in. Cooking Area: 15 in. diameter Cooker Height: 16 in. Cooker Weight: 11.5 lbs. Output: 60,000 BTUs/Hr. Burner Warranty: One Year Propane tank is not included.

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