Products

The Inkbird WiFi Sous Vide precision cooker will help you cook professional-quality meals. Simply pair it with the Inkbird Smart app to manage your cooking from anywhere within your home WiFi network. Water circulation and 1000-watt power will heat water quickly. Clip onto any pot. Suitable for vegetables, meat, fruit, cheese, eggs and much more. Choose recipes from the app on your phone or on the cooker's LCD screen. No other equipment needed. Put the precision cooker on any pot with water and drop in your desired food in a sealed bag or glass jar. Simply set the time and temp on the cooker or on the companion app. The sous vide cooker works quietly as it cooks. The cooker will stop working and alert you when the water level is lower than the minimum value or when the temp reaches the target setting value. The stainless steel portion is easy to clean after use. Please note that the product is not waterproof. Do not submerge past the max line. Specifications: 120V / 60hz Heating Power: 1000W Temp Control Range: 77-210°F Directional Pump: 360-degree heating WiFi: 2.4 Ghz 802.11n LCD Display  

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The inlet Co2 filter helps to filter out contaminates from Co2 Gas.  Inserts inside the Micro Matic Premium Regulator inlet stem.

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Replacement chrome plated nut for Co2 Inlet stem. CGA-320 thread (Intended for use with a CO2 Regulator)

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This inline check valve can be used with any gas-in ball lock or pin lock flared disconnect. It allows gas to flow through while preventing the backflow of liquid. Made in Germany and assembled in the USA by CM Becker.

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Instant Jasmine rice is a specially precooked, long grain white rice. Instant Jasmine rice has a naturally occurring scent that is released during cooking and is also known as aromatic, fragrant, or scented rice. Use as an adjunct in a single-temperature infusion mash to lighten body and add a delicate floral character for pale lagers, cream ales, Cold IPA, and other styles where a light body and crisp finish is desired.  

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Spike Brewing's insulated conical jacket uses high quality, extra thick, yet flexible neoprene material to insulate your conical from the worst ambient conditions be it a hot garage or cold basement. Each custom designed, hand stitched (in the USA) jacket is custom tailored to fit each size of Spike Brewing's conical line. Their jacket was designed by a former Lululemon designer because if you're going to cover up shiny stainless steel it better look amazing. We think she did the trick!   Specifications: Sewn in the USA (of imported fabric from Japan and China) Reinforced stitching around all ports, legs and handles for extra strength Helps maintain stable fermentation temps regardless of ambient conditions Stops the tank from ‘sweating’ in warm weather Interior Velcro for attaching the optional heater Machine washable   Detailed TC-100 product guide:Product Guide.pdf    Limited availability in store.  Drop ships from vendor.

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The Spike Brewing insulated FLEX jacket uses high quality, extra thick, yet flexible neoprene material to insulate your FLEX from the worst ambient conditions like a hot garage or cold basement. Each custom designed, hand stitched (in the USA) jacket is custom tailored to fit the FLEX. This jacket was designed by a former Lululemon designer because if you're going to cover up shiny stainless steel it better look amazing. We think she did the trick!   Specifications: Sewn in the USA (of imported fabric from Japan and China) Reinforced stitching around all ports, legs and handles for extra strength Helps maintain stable fermentation temps regardless of ambient conditions Stops the tank from ‘sweating’ in warm weather Interior Velcro for attaching the optional heater Machine washable Detailed TC-100 product guide:Product Guide.pdf 

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Attach this fitting to convert your Intertap faucet to a ball lock quick disconnector.

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Replacement O-rings for Intertap Flow Control faucets.

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Easily attach this spout to your Intertap faucet. Attach tubing to the 1/2" barb to make filling growlers a breeze. Made from 304 stainless steel.

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Replacement O-rings for Intertap faucets.

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Turns an Intertap or Nukatap faucet into a self closing faucet by forcing it to the closed position when you let go of the handle. Made from 304 stainless steel. Faucet not included. This spring is not compatible with the Nukatap flow control faucet or other brands of faucets. For the Nukatap flow control spring, click here

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In normal rear-sealing faucets the entire faucet has to drain of beer. Intertap faucets are forward-sealing which keeps beer in it so the inside doesn't have a chance to get sticky, making cleaning much easier. It also reduces the chance of off flavors transfering to your beer while you pour.Other 'perl' forward sealing faucets use a floating o-ring, which is just as sanitary but requires the o-ring to move inside the faucet body in order to seal correctly. This can become a problem as the faucet ages. Intertap faucets use a sliding shuttle that guides the o-ring into the perfect position every time. The threaded spout easily unscrews from the faucet and can be replaced by a growler filler or stout spout quickly and easily. Pour a pint and then fill a growler in no time at all.304 Stainless Steel construction.

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Standard stainless steel spout replacement for Intertap and Nukatap faucets.

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Simply unscrew the normal spout on an Intertap faucet and screw this stout spout in its place to pour your nitro brews. This spout has a creamer/aerator disc inside that strips out the nitrogen gas for a creamier beer. Type 304 Stainless Steel Construction.

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IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale, by Mitch Steele.Explore the evolution of one of craft beer's most popular styles, India Pale Ale. Equipped with brewing tips from some of the country's best brewers, IPA covers techniques from water treatment to hopping procedures. Included are 48 recipes ranging from historical brews to recipes for the most popular contemporary IPAs made by craft brewers such as Pizza Port, Dogfish Head, Stone, Firestone Walker, Russian River, and Deschutes.

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This pump is a budget solution for dispensing beer and cider at parties, picnics, and special occasions.  Since this is a hand pump tap, it is best when dispensing a whole keg that same day or night. For use with American sanke D style kegs.

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IREKS Spitz is an under-modified "chit" malt that when used in conjunction with a Pilsner or any other highly modified malt at a rate of 5–10% will enhance the beer’s body and improve head retention. It is made from two-row barley and is ideal for Pilsners and light lagers. Typical Usage Rates: Up to 10% Typical Beer Styles: Ales Pilsners Malt Analysis Protein max: 12.5% Color (ASBC): 1.2 – 2.3 Moisture: 4.5% Max

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Irish Moss is a seaweed derived fining agent used by many brewers to help prevent chill haze and to make a clear beer without the need for a filter.  It is added directly to the boil kettle at a rate of 1 teaspoon per 5 gallons.

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Wine and beer clarifier. Directions: Gently stir 2 fluid ounces into 6 gallons of finished wine or beer.  Allow 2-3 days to clear. For maximum brilliancy, wine should be filtered before bottling. Contents: Distilled water, Sulphur dioxide, tartaric acid, isinglass. 2 fluid once bottle (59ml) Product of Canada

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Push button start, auto stop, gravity fed, packaged with instructions. A great addition to any wine-maker's toolkit. Requires 5/16" or 1/2" ID tubing, which is not included.

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The Pop Cultures Mexican Cheese Kit has everything you need to make fresh and delicious mexican cheese at home! All the instructions and equipment you need to make multiple batches of Queso Fresco and Queso Oaxaca. The Pop Cultures Mexican Cheese kit makes a great gift for a cheese lover, a home cook, or anyone that loves a fun DIY project. Plus, cheese making is a great way to spend time with friends and family, and is an activity that is definitely made easier with multiple sets of hands around! Includes: Cheese Basket Cheese Cloth Pocket Thermometer Sea Salt Vegetarian Rennet Tablets Citric Acid Easy to follow step-by-step instructions

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This corker will accommodate standard corks up to 30mm diameter and 48mm length. The legs and arms are removable and product comes disassembled for delivery. Manual floor-standing column corking machine made of painted steel with cap compression mechanism by means of prismatic acetal resin jaws Automatic bottle height adjustment, manual cap insertion level adjustment and centering cone to ensure optimum alignment of the cap with the bottle. Easy to use, equipped with a convenient operating lever with non-slip grip, it allows bottles with a minimum height of 23 cm, a maximum height of 39 cm and a maximum diameter of 14 cm to be corked with a minimum height of 23 cm, a maximum diameter of 39 cm and a maximum diameter of 14 cm with cork and synthetic flush caps 28 mm, a maximum limit size 30 mm, and a maximum height of 40 mm Cap dimensions: Recommended diameter: 28 mm Maximum diameter: 30 mm Maximum height: 40 mm Bottle sizes: Minimum height: 230 mm Maximum height: 390 mm Maximum diameter: 140 mm Corking machine dimensions H 910 x W 450 x D 735 mm Weight Net: 9.8 kg (21.6 lbs)

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This White Koji is formulated specifically for brewing beer with citric acid. Citric acid tends to have a less harsh astringency when compared to lactic acid. Used at a high percentage (20-25%), it makes a very clean kettle sour instantly. Rather than waiting overnight for the bacteria, you can hit your target pH during your standard mashing process. It can also be added to any recipe to adjust pH in the mash, similar to acidulated malt. This traditional ingredient, imported directly from Japan, is a great addition to your next craft Japanese rice lager! Koji (Aspergillus luchuensis) is a fungus that is grown on rice during the Shochu making process and citric acid is naturally generated. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to add a bright and refreshing citric acid character. White Koji should be used at a rate of 20% - 25% of total grain in your recipe for souring. Use at a small percentage, as needed, for pH adjustment in the mash White Koji is an exciting new specialty ingredient formulated specifically for the brewing industry Instant kettle sour! No waiting for bacteria to do their thing. Just add directly to the mash to hit your target pH Citric acid is naturally produced by Aspergillus luchuensis, offering a clean pleasant acidity when compared to lactic acid The citric acid produced can be swapped for lactic acid in any application, such as sour beers or mash pH adjustments CellarScience imports this Koji fresh from Japan's best sake and koji producer Try using White Koji instead of acidulated malt in your next batch, especially nice in a Japanese rice lager! 20 ounce (566 gram) package

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This Yellow Koji is produced with 70% milling ration rice (30% is milled off as flour). Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation  to produce sake. Yellow koji should be used for sake brewing at a koji to grain ratio of 1:5 (20%).

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Replacement jet disc for stout faucet spout. TapRite part SF2003-14 Stout Faucet Diagram

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Voss multi-strain comes from Sigmund Gjernes in Voss. The flavor and aroma primarily stem from orange, tangerine, and citrus. Secondary flavors include tropical fruit and mild spiciness. Voss ferments well between 59-104°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Voss is well-suited for farmhouse ales, IPAs, pale ales, and sours. The Voss kveik comes from Sigmund Gjernes in Voss, Norway. Voss is situated south of the Jostedal glacier. Voss was somewhat isolated from the larger cities, and most people were farming and self-sustained. People shared kveik mainly with each other, and because of the distance to other settlements, the kveik was rarely mixed with other types. The Voss kveik is unique in taste and aroma, much because of the great work done by Sigmund and others to preserve the yeast throughout the years. The Multi-Strain DifferenceKveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and AromaPrimary flavors: Orange, tangerine and citrusSecondary flavors: Tropical fruit and mild spicinessThe intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. FermentationVoss ferments well from 59°F up to 104°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. PitchingPitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. Effective Fermentation Temp: 59-104°FOptimum Fermentation Temp: 88-95°FFlocculation: HighAlcohol Tolerance: 13% ABVAttenuation: High

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Eitrheim multi-strain comes from Reidar Eitrheim in Tokheim. The flavor and aroma primarily derive from apricot and peach, with secondary notes of orange and pineapple. Eitrheim ferments well between 59-100°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Eitrheim is suitable for IPAs, pale ales, and NEIPAs. The Eitrheim kveik comes from Reidar Eitrheim from Tokheim, Norway. Tokheim is located close to Odda in the heart of the Hardangerfjord and next to the Folgefonna National Park. The yeast has been passed on for generations, and Reidar got it from his grandfather. The yeast is very versatile and can be used in different beer types such as IPA, Pale Ale, NEIPA, Stouts, and Porters. The Multi-Strain DifferenceKveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and AromaPrimary flavors: Apricot and peachSecondary flavors: Orange and pineappleThe intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. FermentationEitrheim ferments well from 59°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. PitchingPitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. Effective Fermentation Temp: 59-100°FOptimum Fermentation Temp: 88-95°FFlocculation: MediumAlcohol Tolerance: 12% ABVAttenuation: Medium

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Stalljen multi-strain originates from Stig Seljeset in Hornindal. The flavor and aroma primarily come from tropical fruit, mango, and pineapple, with secondary notes of orange and lemon. Stalljen ferments well between 46-100°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Stalljen is highly versatile and works well for pseudo-lagers and IPAs. The Stalljen kveik comes from Stig Seljeset in Hornindal, Norway. Hornindal is situated north of the Jostedal glacier. Historically, the main industry in Hornindal was farming and scythe forging. The Seljeset farm was a traditional self-sustained farm holding animals. The Stalljen name means stable, and comes from their old horse stable which now holds a private pub and brewery. The Multi-Strain DifferenceKveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and AromaPrimary flavors: Tropical fruit, mango and pineappleSecondary flavors: Orange and lemonThe intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. FermentationStalljen ferments well from 46°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. PitchingPitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. Effective Fermentation Temp: 46-100°FOptimum Fermentation Temp: 88-95°FFlocculation: HighAlcohol Tolerance: 15% ABVAttenuation: Medium

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