Products

This candi syrup is translucent amber in color with notes of toffee, vanilla, and toasted flavors. Exceedingly good in Brown Ales or medium Golden Ale's that require an aromatic nose and subtle flavor. CONTENTS: HIGH FRUCTOSE CORN SYRUP, CARAMELIZED SUGAR SYRUP, CARAMEL SRM: 45 PPG: 1.032

Read more less

D-240 Candi Syrup is the richest and darkest candi syrup available on the market. Created to have a rich smooth palate, D-240 is a triple-dark syrup with hints of dark raisin, extra dark stone fruit and a roasted dark caramel back-palate. For ales that require full body and indescribable flavor that will set your ales apart.Contents: Beet sugar, Date sugar, water.Specifications: SRM - 240º L, PPG - 1.0322.5 LB Container

Read more less

Replacement capillary tubes for chromatography kits. 100 tubes in a pack.

Read more less

Caramel Steam malt is created via an innovative process that develops crystal characteristics and a rich, nutty flavor. Caramel Steam can be used as a direct substitution to crystal malts for those desiring crystal-like flavors, but wanting a softer sensory impact. Specifications: Color °L : 35 - 45 Moisture % : 5 Protein Total % : 12 Max Usage Rate % : 20 55 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.

Read more less

If you didn't already know the Spike Conical is a unitank! This means it is designed to handle pressures up to 15psi. This capability allows you to add 15psi of pressure needed to carbonate your beer before transferring to your keg. This will reduce carbonation times from upwards of a week down to less than 24hrs. Spike Brewing's carb stone is designed to attach to the outside of the racking port butterfly valve. This means the carb stone can be installed when you need it and won't be sitting inside the tank during the entire fermentation process. This eliminates the chance for the stone to become clogged. It also has a protective stainless housing which prevents damaging the very brittle 'stone'. Detailed product guide:Product Guide.pdf Forced carbonation pressure chart:Carbonation Chart Carb Stone Only  Carb Stone  1.5" TC Clamp  1.5" TC Gasket  Gas Post  Carb Stone Bundle Carb Stone Package (see above) Pressure Gauge (Link) PRV (Link)  2nd Gas Post (Link) Gas Manifold (Link)  **Always use a 15psi pressure relief valve when pressurizing a tank**  

Read more less

Make a really small and useful keg system out of PET plastic bottles. Great for taking beer to a party or making your own micro/portable/mini keg system. PCO 1881 threading on all ends. Tee fitting only. Does not include Carbonation Caps or PET growler.

Read more less

For fast, easy bottling. Carbonation Drops take the guess work out of priming your beer and completely replaces priming sugar. Perfect for bottle conditioning. 60 drops per bag.

Read more less

A corny keg lid with an extra gas post which connects to a .5 micron stone.  Simply connect your gas quick disconnect to the included fitting on the lid and allow carbonation to begin. How to use this product:Beer must be stored cold 34–40°F1. Preboil the stone for 2–3 minutes before using. This assures you that your stone is sterile and any residual oils have been boiled off.2. Sanitize the whole keg lid before submersing into your keg filled with beer.3. Set your PSI on your regulator to 3–4psi and attach your gas in fitting to the body connect on the lid. Leave keg at this pressure for 1 hour.4. Raise your pressure 2PSI per hour until you reach 10–12psi. Leave it at 10–12psi for 24 hours. Pour a pint and test the carbonation. If you think your beer needs more CO2 leave for another 4–6 hours and have another pint.5. Remove carbonation lid after carbonation level is satisfactory. Return original keg lid for long term storage.

Read more less

Carboy cap for 6.5 gallon glass threaded style carboys.

Read more less

Holds carboys upside down to drain & dry.

Read more less

The Metal Carboy Handles, will allow you to get-a-grip when washing and sanitizing your glass carboys. As it is rubberized, vinyl coating makes it easy for wet hands to hold. Very handy when dealing with soapy glass or keeping carboys steady when moving them. It fits securely underneath the lip of the carboy and tightens down with the simple turning of a wing-nut. The Orange Carboy Handle will work with either 3, 5 and 6 gallon Glass carboys. Not meant for carrying full carboys. Instructions: Remove or loosen the wingnut and then place clamp over the top of carboy neck and press down until it sits on the inner ring of the neck. Reassemble clamp unit and handle through the screw and the washer and tighten the wingnuts. Tighten the wingnut until feels tight enough (Do Not Overtighten). Warning: Carboy handles are only meant to carry empty carboys.  If you must move a full carboy with a Carboy Handle, support the underneath with your hand.  

Read more less

Cascade CryoHops LupuLN2 Pellets Aroma Specification: fruity, citrusy, herbal Alpha-acids: 9.5-10.5% Total oils: 1.0-2.0 Note: Repacked in oxygen barrier packaged and nitrogen flushed to preserve freshness.DESCRIPTIONLupuLN2 hop powder and pellets are produced from whole leaf hops using YCH HOPS™ proprietary cryogenic separation process that preserves all components of each fraction.LupuLN2 is purified lupulin powder containing most of the resin compounds and aromatic oils derived directly from whole hop flowers. It is ideal for use in the whirlpool or fermenter for imparting intense hop flavor and aroma with minimal vegetal flavor and improved yield. Used in combination with Resinate® CO2 extract, LupuLN2 can add hop aroma and flavor to the end of boil or in dry hopping for a twofold approach to achieving superior brewery efficiency without sacrificing flavor. Depending on how much pellet or whole leaf is replaced by either of these products, breweries may see significant improvements in beer yield which contribute to both the bottom line and sustainability mission of YCH and many of our customers.APPLICATION AND USAGELupuLN2 may be used anywhere pellet hops can be used and are best used for late kettle and dry hop additions. As a starting point for recipe formulation or modification dose rate is estimated at 50% of pelletsby weight. It is best used in beers defined by their hop flavor and aroma with hop loads of at least 1 lb/bbl in late kettle or dry hop additions where a largeryield increase will occur from substituting out pellets or whole leaf.PACKAGINGLupuLN2 is packaged inside nitrogen flushed, flexible, foil pouches and shipped in cardboard cartons.STORAGELupuLN2 should be stored near-freezing, preferably between 30°F and 41°F (-1°C and 5°C). For best results, LupuLN2 should be used within three (3) years of package date. Storage stability does vary per variety and can be negatively affected by exposure to oxygen, heat and/or light.

Read more less

A dual purpose American hop with an alpha acid percentage ranging from 4.5-7%. The flavor and aroma are famously citrus-like (particularly ruby red grapefruit) with prominent floral tones. Cascade is the classic finishing hop for pale ales, IPAs, stouts, blonde ales, and wheat ales. Similar varieties include Centennial and CTZ. All hops are nitrogen flushed during packaging including any repackaged in-house.

Read more less

Grow your own hops with a rhizome root stock.  Cascade hops are a dual purpose American hop with an alpha acid percentage ranging from 4.5-7%. The flavor and aroma are famously citrus-like (particularly ruby red grapefruit) with prominent floral tones. Cascade is the classic finishing hop for pale ales, IPAs, stouts, blonde ales, and wheat ales. Cascade hops are one of the recommended hops for beginner growers.  The other recommended hops for beginners are Magnum and Nugget.

Read more less

Cashmere is a dual-purpose hop that offers delicate aromas of lemon and lime with secondary notes of lemongrass and tangerine. Aroma and Flavor profile includes citrus - strawberry, melon, berries, stone fruit, herbal, spicy, tropical, woody. Alpha Acid: 6.0 - 9.0% Beta Acid: 4.0 -7.0% Total Oil: 0.5 - 1.8 ml/100g All hops are nitrogen flushed to preserve freshness.

Read more less

CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers. CBC-1 will ferment and referment within a range of temperature from 15° to 25°C (59° to 77°F). This particular strain has also been extensively tested for high gravity brewing to produce flavored-alcohol beverages.

Read more less

Reduce Diacetyl production during fermentation or dry hopping with ALDC from CellarScience. ALDC, or alpha acetolactate decarboxylase, is a helpful enzyme that can be added at yeast pitching or along with your dry hops to limit the production of Diacetyl to protect your finished beer from off-flavors and reduce the conditioning time needed before its ready to bottle or keg. Commonly used to combat hop creep, the result of dry hops with trace amounts of sugar leading to additional fermentation activity, resulting in more Diacetyl production and requiring more conditioning time.  Use:Available in 1 oz dropper bottle or 8 oz bettix bottle. Add to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons or 3 mL per bbl. 1 oz contains approximately 35 doses for 5-gallon batches, or enough to treat approximately 10 bbls. Additional Notes:Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing Diacetyl production. Brewing hops all contain the naturally occurring enzyme AMG or amyloglucosidase which breaks down long chain sugars into simple sugars that yeast can ferment. The reason hop creep is a relatively new phenomenon is due to the changing ways in which hops are dried and processed. As brewers started to demand more aromatics from their hops, growers began to lower the kilning temperatures to preserve volatile oils. This led to higher levels of AMG left on the hops as well, where they were previously denatured at the higher kilning temperatures. With more AMG present on the hops, dry hopping now leads to more fermentation activity and higher levels of Diacetyl produced after the primary fermentation is complete. Although the simplest remedy to hop creep is time—waiting for the yeast to naturally clean up the extra Diacetyl—ALDC is a great way to reduce conditioning time and the risk of off-flavors in your finished beer. The recommended shelf life is 12 months from the date the package is opened.

Read more less

  All the benefits of Sur Lie aging without the risks Luxurious, soft mouthfeel Perfect for your big body whites Helps reduce browning Produced from yeast cells and considered an SIY (especially inactivated yeast) CellarScience Easy Sur Lie offers all the benefits of doing a sur lie aging without the risk. Sur lie aging, often also referred to by the French term Battonage, is the process where wine is left on the original lees. or yeast, at the end of fermentation. Battonage specifically refers to the process of stirring lees back into solution over a few weeks to add body and richness to the wine. Exactly how it is done depends on the winemaker. Some choose to leave the wine on the gross lees while some choose to remove the wine quickly from the gross less and then stir up a clean version of the remaining yeast that settles out. Either way, there is some risk in this process of extracting some flavors you don't want while also potentially adding unwanted oxygen into the wine. During Sur lie the yeast cells are breaking down, releasing peptides, mannoproteins, and anti-oxidant amino acid proteins, and other yeast cell compounds. These compounds add that luxurious, soft mouthfeel to wine that is so desired. CellarScience Easy Sur Lie adds these compounds into the wine without having to take the risk and time/cost of doing an actual Sur Lie aging and stirring protocol. Easy Sur Lie also has some extra benefits. It helps prevent the formation of mercaptans, reducing potential sulfur compounds that can mask the full potential of your wine. It also functions as an antioxidant. Yeast at the bottom of naturally carbonated beer bottles is long known as an antioxidant that helps keep packaged beer fresher longer. Easy Sur Lie in your wine works in a similar way, supporting SO2 to help ensure freshness and reduce browning reactions. Can be added at the end of fermentation and throughout the aging process. Use:Mix 1.5 g per gal (0.4 g per liter) for best results. Add at the last stages of fermentation or early in aging for the furthest integration and best results.

Read more less

CellarScience Glucabuster improves lautering and yield and makes any downstream filtering easier. First the highly concentrated β-glucanase break down the glucan formation that can lead to stuck mashes and slow run off. Then the included Xylanase and Cellulase break down the polysaccharide chains of arabinoxylan and cellulose. Together, all three enzymes help keep todays challenging mashes flowing right. Use:Add 1/4 tsp per 5-gallon batch at mash-in. Glucabuster works in a range of 120-185°F and ideally at a pH range of 4.7-7.0. Additional Notes:Endosperm cell walls are made up of non-starch polysaccharides, of which, in barley, β-glucans account for 75% with arabinoxylan (pentosan) and cellulose accounting for most of the rest. In wheat, the arabinoxylan content is higher. Glucabuster is composed of the cell wall hydrolases β-glucanase, xylanase, and cellulase, which break down the β-14 bonds in these polysaccharides. These enzymes can be equally important to their more famous starch degradation enzymes, α-Amylase and β-Amylase.  Glucanase, xylanase, and cellulase are naturally found in malt but decrease during the kilning stage of malting. Depending on your recipe, adding these enzymes is important to assist with lautering and later with filtering. Refrigeration is recommended, but store at least below 70°F. The recommended shelf life is 12 months from the date the package is opened.

Read more less

Prevent volatile acidity in fermentation before it happens Add at first signs of a problematic ferment to help limit the production of volatile acidity Avoid a malolactic fermentation (MLF) in White Wines Use as an insurance policy during barrel aging of Red Wines to reduce the risk of volatile acidity CellarScience Killazyme is a lysozyme that is used to control and inhibit gram-positive lactic acid producing bacteria including Oenoccoccus, Pediococcus, and Lactobacillus.  This is a tool winemakers can use throughout the winemaking process to limit bacteria contamination and the production of volatile acidity. Killazyme does not affect gram-negative Acetic Acid bacteria nor yeast.   Don’t Use Killazyme If You Are Coinoculating Yeast and MLWhen performing a “secondary” malolactic fermentation (MLF) we want lactic acid Bacteria to convert the harsher malic acid into lactic acid. Mostly MLF fermentations are done sequentially with the sugar fermentation being completed first followed by the MLF fermentation second. If you are doing a co-inoculation of yeast and lactic acid bacteria during the primary ferment, do not use Killazyme.   Use Killazyme to Prevent Volatile Acidity in FermentationKillazyme can be added at the start of fermentation to limit lactic acid bacteria before it happens. Under certain situations lactic acid can use sugar or citric acid which it converts into acetic acid and volatile acidity. Killazyme is effectively used at the start of fermentation when you know or suspect a slow to start fermentation. This might be a result of a cold soak or those ferments relying on native yeast. Once your yeast starts to rip, the potential action of lactic acid bacteria is greatly suppressed and the need for Killazyme is reduced. At the back end of fermentation, slow, struggling fermentations caused by various reasons, such as temperature or high sugar, can cause bacteria to consume sugar and citric to produce acetic acid and volatile acidity. Additionally, if lactic acid bacteria fully converts the available malic acid the bacteria can pivot to sugar and citric product volatile acidity. In a problem ferment where the yeast are already struggling, volatile acidity acts as a double whammy suppressing yeast activity even further. If you suspect a problem finish, based on past experience or current conditions, Killazyme is a great tool to add at the start of fermentation Use Killazyme at First Signs of Problem FinishKillazyme can also be added at the first signs of a problematic ferment to help limit the production of volatile acidity. This reactive addition requires a heavier dosage than a preemptive addition as there is most likely volatile acidity already present.   Use Killazyme to Avoid MLF in White WinesWhen fresh, crisp white wines are desired, Killazyme can be added at the start of a white wine fermentation, or at any point in tank or barrel, to block lactic acid activity and prevent MLF. We still always recommend a sterile filtration for commercial whites before bottling to prevent a later MLF in the bottle. .  Killazyme is also great if you are going to be blending whites where one white went through and MLF and the other white did not.    Barrel Storage Protection of RedsAfter MLF is complete and you storing wines in barrel Killazyme is a great insurance policy to reduce the risk of volatile acidity.  Use: To Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon. To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. Stabilizing Wine After MLF is Complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon. When Blending Partial and Complete MLF Wines: Add immediately after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire. For Sluggish or Stuck Yeast Fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. You can make a 10% solution of Killazyme in water (100 grams per liter of water). However, we find the easiest method is to add the desired dry weight of Killazyme in 5x its weight of warm (tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.

Read more less