Best Selling Products
Submersible Pump, 800 gph
A compact submersible pump for small cooling projects or building a DYI bucket carboy/keg cleaning system. Specifications: Maximum flow rate: 800 GPH Max lift height: 9 ft. Comes with 2 barb fittings - 1/2" & 3/4" High quality 60W motor runs quiet Stainless steel impeller shaft 6 ft. long power cord For cooling, recommended for batch sizes less than 10 gallons.
$33.00
2" Stir Bar
The 2" stir bar is a great choice for large flasks.
$10.99
2L Swing Top Growler Gasket
Replacement swing top gasket for 2 liter growler.
$2.99
5/16'' ID Stainless Steel Tailpiece
5/16" ID, 3/8" OD Tailpiece Stainless Steel
$3.49
Fermtech Whip Mixing Tool
Powerful mixer degasses your wine quickly and easily removes carbonation.
$11.50
Mash Paddle - 30 inch Stainless Steel (With 1/2'' Drilled Holes)
Made of high quality stainless steel this mash paddle is great for mixing heavy mashes. Paddle dimensions are: 7.75"L x 5.5"W.
$49.50
3/8'' x 18'' Siphon Assembly
This assembly includes a 3/8" x 18" plastic racking cane, 5' of 5/16" ID clear vinyl tubing, and a plastic clamp to stop the siphon flow if necessary. This shorter racking cane is recommended for smaller fermenters such as jugs, jars, and small pails.
$8.25
5.2 pH Mash Stabilizer
Excellent for all-grain brewers who don't own pH meters. This takes care of it for you. Adjusts your mash pH up or down to the perfect position-5.2, at which point you will get better sugar extraction and flavor development. Highly recommended for all-grain brewers.
$19.99
#12 Rubber Stopper
#12 tapered rubber stopper. Top Diameter: 2 9/16" Bottom Diameter: 2 1/8" Length: 1" With a 3/8" drilled airlock hole in the center.
$6.99
Top Shelf Distillers Caramel
Tinting Agent Add to adjust the darkness of spirits
$4.00
Top Shelf Ouzo
Top Shelf Spirits has been developed as a range of flavorings for your homemade distilled spirit, inspired by spirits all over the world. Top Shelf's Ouzo makeWater, flavouring. strong aniseed-flavored spirit popular with Greeks the world over. Just add this to a neutral spirit or vodka for a taste experience inspired by a top shelf spirit. Size: Each bottle contains 50 ml (1.7 US fl oz). Packed in New Zealand. Mixing Instructions: Shake well and add contents to 2.25 L (76 US fl oz) of 40% ABV neutral spirit or vodka. Makes three 750 ml (25 US fl oz) bottles. Ingredients: Stabilizer (E422), water, flavorings, color (E150a).
$8.00
Penicillium Candidum SAM 3
Penicillium Candidum (white mold) is used to ripen and flavor Brie, and various white bloomy ind cheeses. Anti-mucor strains: low density and medium height of mycelium with high proteolysis and high lipolysis. Contains: Penicillium Candidum (SAM3) Yield: 2 gram (2 doses): 8-16 gallons of milk 10.6 gram (10 doses): 40-80 gallons of milk DIRECTIONS: Use approximately 1/8 teaspoon per 2-5 gallons of milk. Add the culture directly to milk at the same time you add your culture. STORAGE: Store in the freezer. GMO STATUS: non-GMO
$9.99 - $16.99
3763 Roeselare Blend
Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. Flocculation: VariableAttenuation: 80%Temperature Range: 65-85°F (18-30°C) Alcohol Tolerance: 11% ABV Beer Styles: Flanders Brown Ale/Oud Bruin, Fruit Lambic, Gueuze, Straight (Unblended) Lambic We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
5526 Brettanomyces Lambicus
This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct Brett character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. Flocculation: MediumAttenuation: Very HighTemperature Range: 60-75° F (15-24° C)Alcohol Tolerance: Approximately 12% ABV Styles: Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
Fiery Ferments
The authors of the best-selling Fermented Vegetables are back, and this time they've brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Zaatar Pomegranate Sauce, and Mango Plantain Habanero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrees, and beverages highlight the many uses for hot ferments.
$24.95
Lid for 6 Gallon Bucket with Gasket
This lid has a removable rubber gasket to seal your bucket airtight. Ideal for fermentation, transportation, and storage. Once the lid is attached to a bucket, the tear strip will need to be removed to open the bucket back up.
$5.49 - $6.99
Toasted Flaked Rice
Rice flakes will provide subtle flavor and mouthfeel contributions to beer. Suitable for up to 40% of grist total. Color °Lovibond: 0.7 Moisture % Max: 9.0 Protein Total: 10
$3.49 - $14.99
Buttermilk Starter Culture
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
$12.99
CellarScience® FRESH Dry Wine Yeast
Producer of fresh fruit aromas/flavors Best choice for fruit forward wines Best choice for ciders Best choice for Roses Ability for ferment cooler Strong fermenter FRESH—well the name says it all. The perfect choice for fermenting fruit forward whites, roses, ciders, and meads. Because FRESH is a Bayanus strain it is able to ferment at lower temperatures, a nice option for producing cleaner more focused fruit flavors. Emphasizes stone fruit flavors. We almost named it Beauty and the Beast because once it starts fermenting it doesn't stop. Super easy to ferment with lower nutrient needs and a a very high alochol tolerance up to 16%. Many cider producers like this yeast for its ability to add those fresh and fruity flavors. Although easy to ferment, we still recommend our CellarScience nutrient regimen of Fermstart, FermFed DAP Free, and FermFed to increase fruit and floral flavors, while avoiding H2S production that can mask fruit. Start Time: Fast Alcohol tolerance: 16% Nitrogen demand: low YAN Requirement @ 23 Brix: 225 ppm Production of volatile acidity: Very Low Production of SO2: Low Cap/Foaming: Very low Ease to Ferment with MLF: Average Malic Consumption: High Yeast Type: BayanusOptimal Fermentation Temp: 50–80°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.
$1.79
Tubing Quick Disconnect, 5/16'' barb x Male
Male quick disconnect fitting with a 5/16" barb. Includes a shutoff that seals the valve when not connected to tubing.
$11.99
Beta Glucanase Enzyme
A unique enzyme complex that catalyzes the breakdown of barley and malt beta-glucans and is capable of solving a range of problems encountered with such high molecular-weight polysaccharides. Because of its tolerance to a wide range of pH and temperatures, beta glucanase can be used either in mashing or during fermentation of beer. It reduces wort viscosity, improves solid/liquid separation, lautering and filtration. Beta glucanase is especially useful when malt quality may be variable or under-modified or when barley is used as an adjunct. 1 ounce package
$2.25
Neoprene Jacket & Recirculation Arm Cover | BrewZilla | Gen 4 | 35L
Add some insulation to your BrewZilla to get better boils! This neoprene jacket will help keep the heat in for quicker and more vigorous boils. Slap it on to speed up heating; take it off to speed up chilling. Also includes a neoprene sleeve for the recirculation arm to reduce heat loss during the mash. This jacket will fit Gen 4 BrewZilla models. It is not compatible with older generations of BrewZillas and DigiBoils due to where the cutouts on the jacket are located. Features: 10% faster heat up time 50% less heat loss from boiler Fits the 35L BrewZilla Gen 4 Made from 8 mm thick neoprene which is easy to wash after use
$27.50
Lallemand LalBrew Sourvisiae® Yeast 10g
Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production. Sourvisiae® contains a single genetic modification, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid, the main compound that gives sour beers their flavor. Sourvisiae® allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product. The brewing process is conducted without any modifications; Sourvisiae® is pitched just like conventional yeast and ferments in a normal fermentation time. Sourvisiae® does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria, providing a cleaner and more reproducible souring process, with much shorter fermentation times. Microbiological PropertiesClassified as a bioengineered Saccharomyces cerevisiae, a top-fermenting yeast. Finished product is released to the market only after passing a rigorous series of tests. *According to the ASBC and EBC methods of analysis. Typical Analysis of Sourvisiae® Yeast: Percent solids 93% – 96% Living Yeast Cells ≥ 5 x 10 9 per gram of dry yeast Wild Yeast < 1 per 10 6 yeast cells Bacteria < 1 per 10 6 yeast cells Brewing PropertiesIn Lallemand’s standard conditions, wort at 20°C (68°F), Sourvisiae® yeast exhibits: Vigorous fermentation that can be completed in 5 days Medium to High Attenuation and Medium to High Flocculation Highly acidic and slightly fruity flavor and aroma The optimal temperature range for Sourvisiae® yeast when producing traditional styles is 15°C (59°F) to 22°C (72°F). Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. Attenuation may appear lower due to the formation of lactic acid. Production of lactic acid does not result in a loss of CO2. When sugar is consumed to produce lactic acid, there is no change in density. Therefore, the amount of residual sugar in the finished beer is lower than the final density would imply. This yeast produces a very acidic beer, with final beer pHs in the range of 3.0 and lactic acid in the range of 8 – 15g/L. Vigorous fermentation can be completed within 5 days. The resulting flavor and aroma profile of the beer is a slightly fruity acidic beer. Because of the resulting low pH and highly acidic conditions, we do not recommend re-pitching this yeast. Flavor and AromaTangy, sour, slightly fruity
$7.99
Digital Mini Pressure Gauge 0-90 psi
KegLand has developed the world's most compact mini digital gauge with backlight illumination. This very compact design retains high accuracy while still meeting the desirable small form factor. This meets the growing need as mini keg systems, mini regulators and other more compact keg dispensing solutions are required. Traditional analogue gauges require a small capillary mechanism where a small pipe expands and unravels under pressure. This in turn drives a mechanical cog to rotate the gauge needle. This age-old technique works quite well especially in large gauges but as this mechanism is manufactured smaller and smaller a tradeoff between accuracy and size becomes the issue. With very small gauges such as a 27mm x 27mm Mini Gauge, it's difficult to make them better than 10% accuracy due to the physical constraints of the mechanical components. Compatible With: BlowTie 2 Spunding Valve Duotight In-Line Regulator w/ Gauge Core 360 Mini CO2 Regulator Specifications: Battery Life: More than 2 years (using the mini gauge once a day) Battery Type: CR2032 Auto Battery Saver: automatically turns off after 15 sec Size: 27mm x 27mm (1" x 1") Radial O-ring Stem: 7.8mm Bore Please note: This gauge is not suitable for measuring pressure of liquids. It is only for measuring gas pressure. If liquid gets into the pressure transducer it will damage the gauge.
$16.50
Matte Green PVC Capsule
Matte Green PVC sleeve with pull tab for easy opening to provide that professional finish to your bottled wine. To use, place on top of a corked wine bottle and either dip in very hot water briefly, or use an electric heat shrinking machine. Capsules are standard size 30 mm wide X 60 mm high (1-1/4" X 2-1/4") to fit standard wine bottles.
$1.79 - $8.99
CellarScience® Glucabuster - Mashing Enzyme
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.
$3.49 - $69.99
WineStix American Oak: Medium Toast, 2 pack
WineStix for Carboys, Demi-John's, and Kegs.Pack of Two.Wine Stix Carboy sticks are sized so that one stick is the dosage for 5-6 gallons of wine. Due to careful aging and seasoning of the wood, as well as precise toasting delivers very specific flavors and aromas.Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.American Medium Toast imparts: Vanillin Roasted nuts Hints of Spice Cinnamon
$12.99
Top Shelf White Rum
Top Shelf Spirits has been developed as a range of flavorings for your homemade distilled spirit, inspired by spirits all over the world. Top Shelf's White Rum has a fresh with soft almond and vanilla notes. Just add this to a neutral spirit or vodka for a taste experience inspired by a top shelf spirit. Size: Each bottle contains 50 ml (1.7 US fl oz). Packed in New Zealand. Mixing Instructions: Shake well and add contents to 2.25 L (76 US fl oz) of 40% ABV neutral spirit or vodka. Makes three 750 ml (25 US fl oz) bottles. Ingredients: Water, natural flavoring (barley). Allergens included: Barley (contains gluten).
$8.00
Keg Coupler Elbow
Helps prevent kinked tubing in low clearance situations. - 90 degree angle -Thread: 7/8“-14 (5/8" BSP) - Includes washer
$12.50
Champagne Stopper
Plastic stoppers for champagne bottle.
$3.99 - $12.99
Ball Lock Post Bulkhead - Beverage Out
This beverage out ball lock post bulkhead assembly allows you to add a ball lock post just about anywhere. Use in conjunction with the gas in bulkhead to create your own pressure vessel. The included short dip tube can be replaced with a longer dip suitable to your needs. 1/4" BSP threads and locking nut.
$14.50
1/2'' x 26'' Stainless Steel Racking Cane
1/2" x 26" stainless steel racking cane with anti-sediment tip, uses 7/16" ID tubing
$26.99
1/4'' ID Stainless Steel Tailpiece
1/4" ID, 5/16 OD Tailpiece Stainless Steel
$3.49
EVABarrier Double Wall Draft Tubing - 6 mm ID x 9.5 mm OD
EVABarrier double wall tubing is an excellent choice for all draft dispensing applications. The inner barrier is an excellent gas barrier, keeping oxygen out and CO2 in. The inner wall is also extremely smooth to prevent bacteria and other microbes from attaching to the inside surface. The outer barrier gives the tubing a decent stiffness while still remaining pliable. This makes EVA Barrier remarkably kink resistant and the perfect choice for use with Duotight, John Guest, and other push-in fittings. The 6 mm (15/64") ID size is recommended to be used as gas line or long draw beverage lines. If you intend to use it as beverage line, it is recommended to use 20-25 ft. per line for adequate flow resistance. Specifications: Inner Diameter - 6 mm (15/64") Outer Diameter - 9.5 mm (3/8") PVC, BPA , and Plasticizer Free* Outer wall prevents oxidation and CO2 loss Smooth inner wall prevents microbial growth build-up *EVABarrier does not contain plasticizers, or phthalates, that are used to make PVC flexible. These plasticizers are known to leach out into the beer over time and have adverse health effects.
$11.00 - $77.00
Altus™ (EXP. #07270) Pellet Hops
Fresh from Hopsteiner's breeding program is Altus™ (formerly X07270). Altus™ has massive spicy, dank, and resinous aromas that lend to soft tangerine and herbal, grassy notes. Booming with high alpha and oil content, Altus™ is the perfect dual-purpose flavor-forward bittering hop and has changed the way we typically look at high alpha varieties. From a Mexican Lager all the way up the pike to a triple IPA, Altus™ can repurpose itself in many recipes for those who dare to explore the creative potentials behind this variety. Bitter Components Alpha Acid: 15.0 – 18.5% Beta Acid: 4.0 - 5.2% Co-Humulone: 26 - 29 Aroma Components Total Oils: 3.0 - 4.4 mL/100g Beta-caryophyllene: Humulene: 050 - 0.55 Farnesene % of total oil: 0.10 - 0.30 Linalool% of total oil: 0.9 - 1.2 Linalool: Alpha-Acid: 0.06 - 0.07
$1.10 - $9.55
Cloud Breaker IPA - All Grain Recipe
All Grain Recipe *YEAST SOLD SEPARATELY* Cloud Breaker IPA A stronger, hoppier version of an American pale ale. This beer features Columbus, Chinook, and Citra Hops for a balance of piney/citrusy flavors and aromas. Citra Cryo Hops® are also included for a dry hop edition. Estimated Beer Stats: Original Gravity: 1.65 ABV: 6.8% Color (SRM): 7 Bitterness (IBU): 63 Ingredient / Instruction Sheet Included: Grains, Hops, Whirlfloc Note: Priming sugar and muslin hop bags are optional with All-Grain recipes. Recommended yeasts are: Wyeast 1056 American Ale, Imperial A07 Flagship, Safale US-05, Lallemand Bry-97 or Mangrove Jack's M44 West Coast Yeast Makes 5 Gallons
$34.99
