Products

Acid reducing powder. Lowers acidity levels. 3.8g per gallon will reduce acidity by roughly .1%. Wine must be refrigerated for several weeks after application. Tartaric acid drops out as potassium bitartrate. Test first on a small amount.

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To reduce titratable acidity by 0.1%, add 1/2 teaspoon per gallon of must prior to cold stabilization.  Will not give wine a chalky taste. Wine must be refrigerated for several weeks after application.  Tartaric acid will drop out as potassium bitartrate.  It is recommended to test on small amount first.

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Potassium Metabisulfite is a common additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO2). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine. Potassium Metabisulfite solutions are also used as sanitizing rinses for winemaking equipment. Recommended usage: Dosage varies when used to kill wild bacteria in must, halt fermentation, or preserve finished wines against oxidation. The addition of ¼ teaspoon of potassium metabisulfite to 5 gallons contributes approximately 50 ppm of free SO2. To make a sanitizing rinse for equipment, dissolve 8 teaspoons of potassium metabisulfite into 1 gallon of water. High concentrations of sulfur dioxide gas are irritating and toxic, so use in a well ventilated area. After applying the solution to your equipment, the items must be rinsed with clean, cold water.

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Contains potassium metabisulphite & is a convenient way to accurately sulphite wine. Each tablet contains 550 mg of active sulphite per tablet. 1 tablet in 1 gallon will provide about 75ppm Two crushed tablets equal 1/4 teaspoon. 100 tablets Safety Data Sheet (SDS)

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Contains potassium metabisulphite & is a convenient way to accurately sulphite wine. Each tablet contains 550 mg of active sulphite per tablet. 1 tablet in 1 gallon will provide about 75ppm Two crushed tablets equal 1/4 teaspoon. Safety Data Sheet (SDS)

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Sorbistat K (Potassium Sorbate) ensures against renewed fermentation in wine when residual sugar is added post fermentation. Use .5 to .75 grams per gallon (125-200ppm) with 50ppm of metabisulfite.   Safety Data Sheet

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Description This power lead for the Cannular Can Seamer has an anderson plug on one end and alligator clips on the other. This can be used to power the Cannular from a stand alone battery, including a standard 19v power drill battery as pictured in the example photo.

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Prairie Malt™ Caramel 20 is carefully kilned to impart a slight caramel sweetness with soft toffee notes to your beer. Whether you are seeking to give your IPA a copper colored luster that would make the West Coast proud, provide body to bolster your Best Bitter, or simply to increase head retention in your Amber Ale, Prairie Caramel 20 is poised to deliver the flavors and performance you seek. By far the most subtle, light-handed product within Prairie Malt's spectrum of caramel malts, Caramel 20 delivers consistent performance, copper color and just the right amount of sweetness punctuated by soft notes of toffee. Malt Analysis Color (ASBC): 15.0-25.0  Moisture: 4.5% Max Extract FG: 80.0% Min USAGE RATE: 5-20%

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Prairie Malt™ Caramel 30 is slightly darker and sweeter than its sister malt, Caramel 20, but has similar features. Expect to see a spectrum of beautiful amber hues with mild caramel sweetness in your beer. You can use Caramel 30 to add color and sweetness to your beer across a wide variety of styles. Slightly darker and sweeter than Caramel 20, Prairie Malt's Caramel 30 lends subtle amber hues and caramel notes without overpowering the profile in your ale or lager. Malt Analysis Color (ASBC): 25.0-35.0 Moisture: 4.5% Max Extract FG: 70.0% Min USAGE RATE: 5-20%

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Prairie Malt™ Caramel 40 is slightly darker and sweeter than its sister malt, Caramel 30, but has similar features. Expect to see a spectrum of beautiful amber hues with mild caramel sweetness in your beer. You can use Caramel 40 to add color and sweetness to your beer across a wide variety of styles. Prairie Malt Caramel 40 resides in the middle of our spectrum of crystal malts, kilned to deliver the right balance of sweetness and color to your finished product. Malt Analysis Color (ASBC): 35.0-45.0 Moisture: 4.5% Max Extract FG: 70.0% Min USAGE RATE: 5-20%

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Prairie Malt™ Caramel 60 is carefully kilned to impart flavors and aromas of mild caramel sweetness to your beer. This malt is as versatile as it is flavorful, and can be used in varying quantities to add a spectrum of reddish hues to beer. Prairie Malt crafts their Caramel 60 with balance in mind, so it can be used in a multitude of ways whenever creativity strikes. Whether you are seeking to balance out your Märzen, beef up your Barleywine, or bask in your Cask Ale, Prairie Caramel 60 is poised to deliver the flavors and performance you seek. Dial up the color and toffee-like notes in your finished product using Prairie Malt's Caramel 60, a bolder crystal malt kilned to provide a range of amber red hues to your beer. Malt Analysis Color (ASBC): 55.0-65.0 Moisture: 4.5% Max Extract FG: 70.0% Min USAGE RATE: 5-20%

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Prairie Malt™ Caramel 80 is the king of caramel malts, carefully kilned to impart dynamic, ruby hues to your beers with strong caramel notes and raisin like character. Loaded with notes of assertive caramel and toasted sugar, you’ll love the complexity of flavor in this Caramel 80. Whether you are seeking to deliver dessert-like sweetness to your Brown Ale, harness heavy caramel notes in your high gravity ales, or muster a myriad of flavors in your Belgian Quad, Prairie Caramel 80 is poised to deliver the flavors and performance you seek. Crafted for brewers looking to go bold, Prairie Malt's Caramel 80 resides on the far end of their caramel spectrum. It will allow you to develop greater complexity and sweetness, lending stronger notes of caramel and raisin-like character and a delightful ruby color. Malt Analysis Color (ASBC): 70.0-85.0 Moisture: 4.5% Max Extract FG: 70.0% Min USAGE RATE: 5-20%  

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Prairie Malt™ Munich 10 is a versatile and flavorful malt with broad appeal. Subtle caramelization imparts flavors and aromas of freshly baked bread, caramel, and brown toast, which lend a balanced and complete element to a wide variety of beer styles like Märzen Lager, Blonde Ale, Helles Lager, Imperial Stout, and many more. Prairie Munich 10 is a fusion of the elements traditionally found in both Caramel 10 and Munich malts, making it both a remarkable and pragmatic choice to have on hand near any brewhouse. With a delightful pairing of elements traditionally found in both Caramel 10 and Munich malts, Munich 10 presents a caramel, toasty profile with ample versatility to elevate your brewhouse Oktoberfest lager—not to mention a host of other light and dark styles. Malt Analysis Color (ASBC): 9.0-13.0 Moisture: 5.0% Max Protein Total: 13%* Max DP: 45.0° Lintner Min Extract FG: 80.0% Min USAGE RATE: 5-30% *Proteins are crop year dependent

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Prairie Malt™ Prairie Pils™ is the bright pilsner malt you have been looking for. Made exclusively with the choicest barley from the Canadian harvest, it imparts clean, vibrant, grainy flavors of flour and white cracker that will bolster any beer’s ability to be both refreshing and flavorful. Prairie Pilsner is designed with equal emphasis on flavor, performance and versatility. It will shine in a Pilsner recipe and work wonders as your house workhorse too. Prairie Pils malt uses premium barley grown in Canada’s prairie provinces to deliver bright, refreshing flavors to your next Pilsner recipe. Explore new possibilities with this uniquely North American take on a classic European malt. Malt Analysis Color (ASBC): 1.5-2.0 Moisture: 4.5% Max Protein Total: 12.0%* Max DP: 125.0° Lintner Min Extract FG: 80.0% Min USAGE RATE: Up to 100% *Proteins are crop year dependent

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Prairie Select is the latest and greatest innovation from Prairie Malt. Made with premium barley, this extraordinary malt features lower color than Prairie Malt's other base malts and consequently is an ideal choice for brewing Pilsners, Light Lagers, and other recipes where low color is desired. With flavors and aromas that possess more of a distinctive elegance than your average base malt, Prairie Select tastes as profound as it performs. Use Prairie Select to brew beers with efficiency, consistency and character. An extraordinary malt with lower protein content and color profile than many other base malts in Prairie Malt's lineup, Prairie Select is made with premium barley and stands out in Pilsners, light lagers and other adjacent styles. Malt Analysis Color (ASBC): 1.4-1.8 Moisture: 4.5% Max Protein Total: 11.5%* Max DP: 110.0° Lintner Min Extract FG: 80.0% Min USAGE RATE: Up to 100% *Proteins are crop year dependent

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Prairie SPECIAL PALE is an appropriately titled malt that offers a remarkable gradient of flavors not typically found in most base malts. Bursting with flavors of subtle toastiness, it is the ideal malt when seeking warm, pronounced, grainy flavors and slightly darker color than your average pale malt. Use Prairie Special Pale when seeking to develop conscientious contrast in your beer. Malt Analysis Color (ASBC): 3.0-4.0 Moisture: 4.5% Max Protein Total: 12%* Max DP: 90.0° Lintner Min Extract FG: 79.0% Min USAGE RATE: Up to 100% *Proteins are crop year dependent

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Prairie Malt™ Salzgitter Pilsner is more profound than your average base malt. Malted exclusively at their malthouse in Salzgitter, Germany, it imparts the quintessential bold flavors and aromas that make German malts so revered around the world. Brawnier than its domestic pilsner cousins, Prairie Salzgitter Pilsner is bravely flavorful with a hearty maltiness that is filled out with light caramel and a hint of nuttiness. Use Prairie Salzgitter Pilsner when brewing lagers of character, flavorful ales, or any recipe that calls for nuance and distinction. Malt Analysis Color (ASBC): 1.4-2.0 Moisture: 4.5% Max Protein Total: 10.5%* Max DP: 80.0° Lintner Min Extract FG: 80.0% Min USAGE RATE: Up to 100% *Proteins are crop year dependent

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Prairie TWO-ROW PALE is a classic, North American 2-row base malt designed for consistent brewhouse performance across all styles. Prairie Malt works closely their grower partners across North America to source the best barley on the continent to make their Two-Row. High in extract, with traditional, clean flavors, and excellent fermentability, Prairie Two-Row Pale is the perfect base malt for your creative and classic recipes. Malt Analysis Color (ASBC): 1.5-2.5 Moisture: 4.5% Max Protein Total: 12.0%* Max DP: 110.0° Lintner Min Extract FG: 80.0% Min USAGE RATE: Up to 100% *Proteins are crop year dependent

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The Escali Maximum Precision Digital Scale is highly accurate, operator friendly with some of the industry's best features. This scale is a must have tool where high precision weighing is required. Precision IncrementsAccurately measure in grams, ounces, grains, carats, pennyweights and troy ounces.Durable Stainless Steel PlatformThe removable stainless steel plate is dishwasher safe for easy cleaning.Sealed Control PanelThe display and controls are sealed under a protective shield to guard against accidental spills.Tare FeatureReset the scale to zero weight to measure multiple items or subtract the weight of a container.Automatic Shut-offWhen operating on batteries the scale will turn off after two minutes of inactivity to help conserve and extend battery life. Specifications: Capacity: 125g Increments: 0.01 g (0.001 oz) Units: grams (g), ounces (oz), grains (gr), carats (ct), pennyweights (dwt), troy ounces (t oz) Platform Dimensions: 4.5 x 4.5 in Battery: Four AA (included) Available (not included)

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All-purpose and vigorous, a moderately foaming and sulfite-tolerant strain useful in producing white and red wines. Extremely good fermenter with very high alcohol tolerance. Recommended for treating stuck fermentations. Very nice option for Muscat and Viognier. Fermentative Properties Very high alcohol tolerance (up to 18% vol.). Low volatile acidity and acetaldehyde production. Very fast kinetics. Good resistance to low temperature and wide range of use (10-35°C, 50-95°C). Very low nutrient requirements. Moderately foaming, sulfite-tolerant strain, good assimilation of fructose. Killer factor sensitive but excellent settlement. Organoleptic Properties Premier Blanc a neutral and clean strain adapted to many different wine styles. It can produce more esters at low temperature and with a strong nutrition program. It can moderately promote the release of thiols and terpenes in whites and roses. Suggestions of Applications Multi-purpose and a great choice for the production of high alcohol wines. Premier Blanc is the best options to prevent or to treat sluggish fermentation and to restart stuck ferments thanks to its good ability to assimilate fructose and its resistance to ethanol and SO2. Recommended for the production of sparkling wines processed by Traditional or Charmat methods. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above. Formerly known as Champagne.

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 A very good fermenter with regular kinetics to avoid peaks of temperature. This strain respects varietal character and is adapted to full-bodied reds such as Bordeaux varietals. Also a good choice for whites and rosés at low temperature. Excellent choice for oak barrel fermentation. Fermentative Properties Short lag phase and medim regular kinetics. Killer factor sensitive but excellent settlement into the must. Good alcohol resistance (up to 15% vol.). Ability to ferment within a large temperature range (14°C to 35°C, 57°F to 95°F) and recommended for fermentations with limited temperature control (unjacketed tanks and barrels). Low nitrogen requirements and good resistance to difficult conditions (strongly clarified musts, high SO2 content). Very low production of volatile acidity. Organoleptic Properties Limited impact on the aromatic profile of the wine to highlight high quality grape. Good respect of varietal and terroir characteristics. Clean strain characterized by a very low production of volatile acidity and acetaldehyde. Suggestions of Applications Ideal strain to secure regular fermentaions even in barrels. Well adapted to the production of high quality wines: full-bodied reds, rosé, and white wines.  Strongly recommended for Bordeaux varietals. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above. Formerly known as Montrachet.

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Selected from a French cultivar, Côte des Blancs is one of the most traditional aromatic strains for white wines. An excellent choice for fruity wines or sweet wines. Fermentative Properties Medium and regular kinetics. Killer factor sensitive but excellent settlement. Alcohol tolerance 14% by volume. Medium nitrogen needs. Recommended temperature range 14-30°C (57-86°F) Organoleptic Properties Wines obtained with the Premier Côte des Blancs present elegant fruity and floral aromas. Good ester and higher alcohol producer that can enhance neutral varieties. This strain promotes varietal aromas, especially in very aromatic varieties such as Sauvignon Blanc, Moscato, Riesling, etc. Suggestions of Applications Ideal for all white and rosé wines with intense varietal expression such as Sauvignon Blanc, Riesling, Gewurztraminer, Moscato.  Optimum aromatic expression for the production of wines from neutral grape cultivars such as Chardonnay. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above.

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One of the fastest, cleanest, and most neutral of all Red Star wine yeasts. Recommended for reds, whites and sparkling wines. Excellent fermentation characteristics and resistance to difficult winemaking conditions! Fermentative Properties Fast fermentation. Wide temperature range: 10°C - 35°C (50°F - 95°F). Yeast with a high tolerance to ethanol (up to 16% vol.) and to SO2.  Ferments to dryness with very low nitrogen requirements. Killer strain with excellent settlement. Organoleptic Properties Neutral strain perfect for optimum varietal aromatic expression. Premier Cuvee brings roundness to elegant wines. This strain produces characteristic aromas of the Champenoise method: bread crust, hazelnut, butter... Suggestions of Applications Adapted to all types of wines: red, white, rosé or sparkling. Ideal for high quality sparkling wine with traditional or Charmat method made from Chardonnay or Pinot (Noir, Blanc and Gris). Performs very well for restarting stuck fermentations. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above.

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Good fermenter that produces full bodied reds. Encourages varietal fruity flavors balanced by complex aromas especially with Cabernets. Also gives character to less robust grapes or lighter reds. A good choice for wines aged in barrels. One of the best choices for quality red wines. Fermentative Properties This strain is a strong fermenter with medium regular kinetics. Killer factor neutral but good settlement in recommended parameters. Good alcohol tolerance (up to 15% vol.). Recommended for fermentation between 17°C and 30°C (64°F to 86°F). Controlled temperature preferred. High nitrogen requirement Organoleptic Properties This yeast encourages the development of varietal fruit flavors, balanced by complex and intense aromas (ripe red and black fruit), especially when using grapes from the Cabernet family. Ideal for structured red wines with very good polyphenol extraction. Provides an improved mouthfeel perception and smooth tannins. Suggestions of Applications Ideal strain for full-bodied reds: Cabernet Sauvignon, Merlot, Cabernet Franc, Zinfandel. Premier Rouge gives character to less robust red grapes, or those picked before optimum development. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above. Formerly known as Pasteur Red

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Safely control the flow of nitrogen to a single keg with this made in the USA, Micro Matic Premium Plus primary low pressure nitrogen regulator. The primary nitrogen regulator is designed to decrease the gas cylinders high pressure to a lower, usable pressure for: mix gas (CO2 - N) for beer, wine and cold brew dispensing or servicing a gas blender. For added safety, this model has an integrated pressure relief valve that stops the gas flow if pressure gets too high (at 55-65 PSI). This primary regulator comes with an output gauge that monitors pressure up to 60 PSI to provide you options for different beers while the tank gauge has a 0-3000 PSI range so you know how much pressure remains in your cylinder. Premium Plus regulators come standard with a tamper evident adjustment screw and bonnet, preventing unauthorized adjustment to gas pressure which can cause foaming/performance issues. Features Adjust pressure from 0 to 60 PSI Built for durability: forged brass body, accurate machining, chrome plated finish Premium quality metal gauges for durability Factory leak tested at 2900 PSI Tamper evident adjustment screw and bonnet Nickel-plated valve seats for high corrosion resistance Quad-ring inlet seal at tank connection Fixed exchangeable inlet seal Enlarged nitrogen port for high volume Safety relief valve releases at 55-65 PSI Made in USA For home or commercial use Use for mix gas (CO2 - N) for beer, wine and cold brew dispensing or servicing a gas blender NOTE: The primary nitrogen regulator is designed to decrease the gas cylinders high pressure to a lower, usable pressure for: mix gas (CO2 - N) for beer, wine and cold brew dispensing or servicing a gas blender. Specifications: Performance: 1 Pressure / 1 Product Output Pressure Gauage: 0-60 PSI, for accurate product pressure Tank Pressure Gauge: 0-3000 PSI, for accurate remaining tank pressure Outlet Barbs: 3/8" O.D. (To fit 5/16" I.D. Gas Hoses) Pressure Relief Valve: Safety pressure relief valve releases at 55-65 PSI

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Rebuild a Micro Matic Premium Plus Series Regulator with this 7-piece service kit. Includes the disassembly torque tool. Included: (1) Tamper evident cap (1) Cartridge bolt (1) Lock ring (1) Diaphragm (1) O-Ring (1) Disassembly torque tool (1) Instructions

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Safely and effectively control the flow of CO2 to a single keg in your draft beer system. Secondary gas regulators reduce pressure from a primary regulator or gas blender and provide this lower pressure to each individual keg. Easily add another carbonated beverage to your existing system with this Premium Plus secondary regulator; the integrated pass-thru bar saves time and provides convenience in the field. For added safety, the integrated pressure relief valve stops the gas flow if the pressure gets too high (55-65 PSI). Premium Plus regulators come standard with a tamper-evident adjustment screw and bonnet, preventing unauthorized adjustment to gas pressure which can cause service issues. FEATURES Adjust pressure from 0 to 60 PSI Built for durability: forged brass body, accurate machining, chrome-plated finish Premium quality metal gauges for durability Tamper-evident adjustment screw and bonnet Enlarged CO2 port for high volume Factory leak tested at 145 PSI Safety relief valve releases at 55-65 PSI Made in the USA Specifications: Performance: 1 Pressure / 1 Product Height: 7-1/4" Width: 3-3/4" Depth: 5-1/2" Output Pressure Gauge: 0-60 PSI, for accurate product pressure Outlet Barbs: 3/8" O.D. (To fit 5/16" I.D. Gas Hoses) Pressure Relief Valve: Safety Pressure Relief Valve Releases at 55-65 PSI Capacity: Safety pressure relief valve releases at 55-65 PSI

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This Premium Plus low pressure primary regulator has a 15 PSI gauge head for accurate adjustment in low pressure dispensing applications. Many wine and cask conditioned systems use 5 PSI or lower for dispensing and maintaining a low pressure blanket on the wine or beer. For added safety, this model has an integrated pressure relief valve that stops the gas flow if the pressure gets too high (55-65 PSI). Premium Plus regulators come standard with a tamper-evident adjustment screw and bonnet, preventing unauthorized adjustment to gas pressure which can cause service issues. FEATURES Adjust pressure from 0 to 15 PSI Built for durability: forged brass body, accurate machining, chrome-plated finish Premium quality metal gauges for durability Tamper-evident adjustment screw and bonnet Nickel-plated valve seats for high corrosion resistance Enlarged CO2 port for high volume Safety relief valve releases at 55-65 PSI Factory leak tested at 145 PSI Made in the USA Excellent for dispensing keg wine and cask beer Specifications: Performance: 1 Pressure / 1 Product Height: 7-1/4" Width: 3-3/4" Depth: 5-1/2" Pass-thru barbs, Includes plug  

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Safely and effectively control the flow of CO2 to a single keg in your draft beer system with this made in the USA, Micro Matic secondary regular. Secondary gas regulators reduce pressure from a primary regulator or gas blender, and provide this lower pressure to each individual keg. This secondary regulator comes with a single gauge with an adjustment range from 0-60 PSI range so you can quickly monitor the amount of gas flowing from the gas source to the keg. For added safety, this model has an integrated pressure relief valve that stops the gas flow if pressure gets too high (55-65 PSI). Premium Plus regulators come standard with a tamper evident adjustment screw and bonnet, preventing unauthorized adjustment to gas pressure which can cause service issues. Features Adjust pressure from 0 to 60 PSI Built for durability: forged brass body, accurate machining, chrome plated finish Premium quality metal gauges for durability Tamper evident adjustment screw and bonnet Nickel-plated valve seats for high corrosion resistance Enlarged CO2 port for high volume Safety relief valve releases at 55-65 PSI Factory leak tested at 145 PSI Made in USA Specifications: Performance: 1 Pressure / 1 Product Height: 7-1/4" Width: 3-3/4" Depth: 5-1/2" Output Pressure Gauge: 0-60 PSI, for accurate product pressure Outlet Barbs: 3/8" O.D. (To fit 5/16" I.D. Gas Hoses) Pressure Relief Valve: Safety Pressure Relief Valve Releases at 55-65 PSI Capacity: Safety pressure relief valve releases at 55-65 PSI

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This stainless mixer attaches to an electric drill for easy and thorough mixing of your mash. To get the best mash efficiency it is important to break up dough balls (clumps of grain) and ensure that the grain bed is not compacted.  Allowing maximum recirculation through your grain bed will always yield higher extraction / efficiency rates of your brew. Simply attach to your portable electric drill and secure the 1/4" hex head tightly. Overall length is 23.5" with a mixer diameter of 2.75". Highly recommended for all sizes of BrewZillas.

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This pressure gauge can be used while pressure fermenting, briting or pressure transferring.  Specifications: 0-30psi 2" Dial 1/4"npt   **This accessory is to only be used with the FLEX+ or the upgraded high pressure lid**

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