Best Selling Products

Gold Candi Syrup is a Belgian style candi syrup that contributes rich caramel flavors followed by a subtle fruit back-palate. The color is a translucent gold. Gold Candi Syrup is ideal for award winning Belgian golden ales, tripels, bier de garde, saison, Belgian blonde, and all lighter Belgian ales. CONTENTS: HIGH FRUCTOSE CORN SYRUP, CARAMELIZED SUGAR SYRUP, NATURAL FLAVORS SRM: 5 PPG: 1.032 1 pound

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A fresh and juicy raspberry flavoring with a fruity and slightly tart finish. Satisfyingly smooth. Just add this to a neutral spirit or vodka for a taste experience inspired by a top shelf spirit. Contents 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 distilled spirit or vodka. Makes three 750 ml (25 US fl oz) bottles. Ingredients / Allergens Water, invert sugar syrup, natural raspberry flavoring, humectant (glycerine), flavoring.

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Introducing BELGOMALT PILSEN, a malt inspired by centuries of Belgian farming, malting and brewing, created specifically for the conscientious, contemporary, craft brewer. Malted exclusively in Gembloux, Belgium, this much anticipated North American debut from Belgomalt invokes the history, prestige and versatility of Belgian malt, featuring classic, elegant flavors. Use BelgoMalt Pilsen to elevate your recipes to the intersection of the traditional and the transcendent.  Malt Analysis Color (ASBC): 1.3-1.9 Moisture: 4.5% Max Protein Total: 11.5%* Max Extract FG: 80.0% Min USAGE RATE: Up to 100% *Proteins are crop year dependent

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Bitter coco-like accents with coffee undertones. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Light chocolate malt is produced by roasting kiln-dried malt to temperatures of up to 220°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. Provides color to beer.  Depending on the quantity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavor. No enzymatic potential. Typical Usage Rates: 3-12% addition to mash tun with base malts. Typical Beer Styles: Ales Porters Stouts Malt Analysis IOB Coarse Extract 0.7mm Dry: 277Min Color (ASBC): 405-510 Moisture: 4.0% Max

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Sweet and Light in color, specifically designed for delicate styled beers. Pauls Lager Malt is 100% British malting barley that is specifically tailored by Paul Malts maltsters for the needs of the craft brewer.  A lower color, subtly sweet and slightly modified malt to suit numerous lager styles. Typical Beer Styles Pale Lagers Pilsner Helles Keller Typical Usage Rates: Up to 100% Specifications: IOB Coarse Extract 0.7mm Dry: 308 min Color (ASBC): 1.8 - 2.6 Moisture: 4.5% max Protein Total Dry Basis : 11.25% max Total Nitrogen, Dry: 1.85% max EBC Fan in Wort: 195 mg/l min EBC Wort PH: 6.0 max Alpha Amylase Dry Basis: 35du min EBC B-Glucan in Wort: 140 ml/l max Friability: 85% min Homogeneity: 98% min

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  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.

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Sweet, nutty flavours for traditional English styles. Mild Ale is made with a reduced germination period during malting. There is some colour formation in germination due to extended recirculation. The curing phase of kilning will be at higher temperatures for flavor and color development. Germination and kilning profiles are adjusted to create a malt with increased sweetness and body. Amino acids and reducing sugars react to create a nutty/biscuit flavor profile. Typical usage rates: 10-60% addition rate to mash tun. Typical beer styles include: British Mild Ale Amber Ales Porter Pull Bodied Dark Lager IPA Malt Analysis IOB Extract 0.7MM Dry Basis: 300 Min Color (EBC): 7-9 Moisture: 5% Max Total Protein Dry Basis: <11.56% Total Nitrogen, Dry: <1.85 EBC Wort Viscosity: 1.65CP Max Friability: >88%

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This tomme mold with follower is recommended for 2-3 gallons of milk (for production of 2-3 lbs. pressed cheese). Has rounded bottom. Mold dimensions are 7.5" x 7.0" x 3.5" (top dia. x base dia. x height). Mold and follower are sold together. PLEASE NOTE that the follower on this mold does not reach all the way to the bottom of mold base; this design prevents users from making a pressed cheese that is too thin and will not age well. Users will require at least 2 lbs. of cheese curd to press with this mold.

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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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All Grain Recipe A dark, roasty, full-bodied malty ale with an addition of oatmeal. Similar to the aroma, the flavor has a mild roasted quality with notes of coffee and chocolate. Kit includes Malts and Hops Priming sugar, hop socks, yeast sold separately. Estimated Beer Stats: Original Gravity: 1.055 ABV: 5.4% Color (SRM): 39 Bitterness (IBU): 29 Ingredient / Instruction Sheet *YEAST SOLD SEPARATELY*  Recommended yeasts are: Wyeast 1318 London Ale III, Imperial A01 House, Safale S-04, Lallemand Windsor or Mangrove Jack's M36 Liberty Bell. Makes 5 Gallons

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Developed for the production of flavorful wheat beers, specifically the classic Belgian Witbier, Fermentis SafAle™ BW-20 imparts neutral fruity flavors and the style’s desired notes of clove and pepper.  Against this mild backdrop traditional additions such as coriander and citrus peel shine bright.   This strain leaves small amounts of maltotriose unfermented, contributing additional mouthfeel to the beer. Expect medium sedimentation to form without clumps, which appears as a powdery haze when resuspended in the beer.  Usage Rate: 0.07 – 0.11 oz/gal Fermentation Temperature: 64.4°F – 78.8°F Flocculation: Low Storage: Store in cool (<59°F), dry conditions. Total Esters: High-Medium Shelf Life: 36 months from production date. 7 days from opening. Viable Cells At Packaging: 1.0 *1010 cfu/g  

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Regulator inlet flare fitting for primary regulators. 1/4" NPT (Right Hand Thread) x 1/4" flare Does not include check valve

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Micro Matic Acid Beer Line Cleaner is a heavy-duty phosphoric-based beer line cleaning solution for professional use on the most difficult job or everyday line cleaning. This product is colored red, is manufactured in the United States, and is approved by all major U.S. breweries.  ACID CLEANER SOLUTION ATTACKS AND KILLS DANGEROUS CONTAMINANTS IN YOUR BEER LINES  Acid Beer Line Cleaner Attacks and Dissolves:  Proteins  Calcium Carbonate (Beerstone)  Hop resins  Biofilms  Acid Beer Line Cleaner Kills:  Bacteria  Molds  Yeast  THIS BEER LINE CLEANER FEATURES  Brewery Recommended Solution – Brewers recommend using 3.33 ounces of solution per gallon of water for effective cleaning. A lower solution mix (i.e. one ounce) will not be as effective in removing build-up and deposits in the lines, thus leading to additional cleanings.  Surfactant Technology – Micro Matic Beer Line Cleaner solutions contain the latest surfactant technology on the market. Surfactants are wetting agents that reduce surface tension between the deposit to be removed and the cleaning agent. The surfactant brings the deposit and cleaning agent into better contact, allowing for a higher degree of chemical reaction for removing deposits. The surfactant agent also enables faster and more thorough rinsing–ensuring all the chemical is washed out of the line.  Color Indicator – Eliminate the guesswork often involved in beer line cleaning with a color indicator. This feature lets you know when the acid chemical solution is in the line and when it has been safely rinsed out.  NOTE: Micro Matic Beer Line Cleaner solutions are for professional use only. Read and follow directions for use. It’s harmful or fatal if swallowed. Download the Material Safety Data Sheet for more information and before using.  Ships via ground transportation only.

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Weyermann® Floor-Malted Bohemian Dark malt is a kilned, Munich-style specialty malt. Part of Weyermann's line of Heirloom malts, Floor-Malted Bohemian Dark Malt boasts both historical authenticity and superb quality. Bohemian-grown Malz and Bojos malting quality barley varieties are expertly floor malted at a traditional facility in the Czech Republic owned by Weyermann®. Floor malting gives the malt an earthy, satisfying aroma and intense, malty flavor. Kilning adds a toasty, biscuit aroma to the malt. High proportions of floor-malted grain provide a smooth mouth feel. Floor-Malted Bohemian Dark malt is perfect for historical brews, especially Bohemian dunkel lagers. It is also suitable wherever dark Munich malt is called for, and high-quality, hand crafted ingredients are wanted. Specifications: Grain Origin: Bohemia (CZ) Wort Color: 5-8 °Lovibond (12-20 EBC) Protein: 19.5-12.5% Moisture: 4.5% max. Extract (dry): 78% min. Usage: 100% max. Maltster: Weyermann

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A five pack of extra filter paper for the Still Spirits Filter Pro.

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Five Star Chemical's Acid #5 cleaner with a blend of nitric and phosphoric acids with low-foaming surfactants for stone/protein removal. Please Note: Hazardous Material; does not ship.  For store pick-up only. Key Features: Specially formulated to passivate and re-passivate stainlesssteel. Low-foaming designed to attack beer stone and scale. Safety Precautions: Causes severe skin burns and eye damage Do not breathe fume, mist, or spray. Wear protective gloves and eve protection Wash hands and forearms thoroughly after handling Store locked up. Dispose of contents/container in accordance with local regulations. Safety Data Sheet (SDS) Instructions: Acid Rinse Make solution of 1 oz. per 10 gallons of water.  Circulate the solution for 15-20 minutes at a temperature of 50°-140°F  Drain, rinse, and sanitize before use. Acid Wash Make solution of 1 oz. per 1 gallon of water.   Circulate the solution for 15-20 minutes at a temperature of 50°-140°F  Drain, rinse, and sanitize before use.  Initial Acid Passivation After cleaning vessel, make a solution of 5 oz. of Acid #5 to 1 gallon of water.  Circulate for 15-20 minutes at a temperature of 120°F.  Drain vessel and ALLOW TO AIR DRY. Vessel must air dry in order to achieve successful passivation. After letting equipment air dry, rinse before sanitizing. Sanitize before use. Repassivation After cleaning vessel, make a solution of 1 oz. of Acid #5 to 1 gallon of water. Circulate for 30 minutes at a temperature of 120°F. Drain vessel and ALLOW TO AIR DRY. Vessel must air dry in order to achieve successful passivation. After letting equipment air dry, rinse before sanitizing. Sanitize before use

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This eight ounce jar of this malt mother of vinegar is perfect for making up to 2 quarts (64 oz) of malt vinegar from beer. For beer of alcohol content of 8%-10% ABV: add 8 oz of mother of vinegar to 16 oz of the beer of your choice to make 24 oz of vinegar. For 6% ABV to 8% ABV: add 8 oz of mother of vinegar to 24 oz of the beer of your choice to make 32 oz (1 qt) of vinegar. Place in glass, wood, or food safe HDPE plastic w/a removable top or holes allowing for aeration. Cover holes or open top w/cheesecloth to block insects. Allow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the mother from your vinegar.

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Cork grains carefully selected, high quality of the natural cork discs, the Molinas 2R champagne cork stoppers, a product mixing experience and technology, offering the maximum sealing guarantee in the long period. Made with an individually agglomerated moulded body, with a perfectly homogeneous distribution of the cork grain, as showed by the remarkable values of the torsion angle ( up to 60°) and of the breaking moment up to 45°). This cork grain homogeneity is also an assurance against every problem due to gas or wine leakage. The two cork discs, glued on the bottom, are made with high density cork planks, controlled and checked already in the cork oak stand: this allows to reject all the raw cork barks that, owing to vegetative anomalies of the cork oak tree, can compromise the resistance to the mechanical stress of the corking machine; consequently, to avoid the problems due to the cork discs ungluing. The surface coating made with silicone elastomers allows an easier uncorking thanks to a standardized extraction force. The organoleptic control carried out during the production processing, allows to identify and to reject those cork stoppers affected by probable anomalies. The cork stopper MP 2R is recommended for the champagne or sparkling wines corking. Intended to use with a champagne floor corker.  

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This adapter can be installed on the Core 360 Mini Regulator from Kegland in order to use 74 gram CO2 cartridges. Use a crescent wrench to remove the stock adapter piece for 12 gram cartridges and simply screw in this adapter with 5/8-18 UNF female threading. Switching to 74 g cartridges will allow you dispense 1-4 Cornelius kegs, depending on how it is used and the CO2 consumption required. TR21-4 Male Thread x 5/8-18 UNF Female Thread Adapter only. Regulator and CO2 cartrdige sold separately. KegLand Part Number: KL20411  

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Weyermann® CARAAMBER® is a drum-roasted caramel malt made from two-row, German barley that can be used to improve flavor stability, fullness and enhance color.  Full red color is achieved as well as better mash efficiency when using CARAAMBER®, while flavors of toffee, caramel and bread are imparted. Suitable for Bocks, Dunkels, Brown Ales, Red Lagers, and Amber style beers. Specifications: EBC: 60-80 Lovibond: 25-30 Usage: to 20% Moisture: 3.0-4.5% Total Nitrogen: 10.0-12.0% Extract% (dry basis): 78-81 Soluble Nitrogen Ratio: N/A

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Beer line 1/4" x 3/8" stainless steel barbed splicer. Splices 3/16" I.D. Vinyl to 5/16" I.D. Vinyl 3/16" I.D. Vinyl to 3/8" I.D. Poly 1/4" I.D. Poly to 3/8" I.D. Poly Specifications Type:  Straight Connectors Material:  304 Stainless Steel I.D.: 3/16"

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Vinyl beer line 1/2" x 1/2" stainless steel barbed splicer. Splices 1/2" I.D. Vinyl to 1/2" I.D. Vinyl Specifications Type:  Straight Connectors Material:  304 Stainless Steel O.D.: 7/16" I.D.: 1/2"

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Lupulin is the small yellow glands inside of a hop cone that contain alpha-acids and essential oils.  Through proprietary processing, Hopsteiner is able to separate the lupulin glands from the bract to provide a higher concentrate pellet containing less vegetal matter and more of the resins that boost flavor and aroma. Lupulin Pellets™ are a great option for your late hop additions and for dry hopping.  A high alpa acid hop from New Zealand. Nelson Sauvin is a highly prized, dual-purpose hop that has been used in a wide range of styles by craft brewers. It has a distinctive aroma, similar to Sauvignon Blanc wine or crushed gooseberries. Notes of passionfruit and tangerine are apparent as well. Nelson Sauvin has a low cohumulone content, which imparts a smooth bitterness. Bitter Components Alpha Acid:    23 – 26% Beta Acid:       4.5 - 6.0% Co-Humulone: 31 - 34 Aroma Components Total Oils: 1.0 - 1.5 mL/100g Farnesene % of total oil:  0.22 - 0.26 Linalool% of total oil: 0.4 - 0.7

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Kerry natural vanilla flavoring (with other natural flavors) delivers exceptional aroma and flavor at an affordable price point. With the cost of vanilla beans rising, natural vanilla flavor is a cost-effective way to maintain both the margin and quality of your vanilla brews.  Look for sensory notes of creamy/custardy, toasted marshmallow, maple, and rum. Suggested dosage rate: Dose to taste, starting at 0.25% by volume. Intended Use: Brewing, Distilling, or Winemaking Ingredients: Propylene Glycol, Water, Ethyl Alcohol, Natural Flavor 4 ounce bottle 🇺🇸 Product of USA 🇺🇸

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Kerry yuzu flavoring is a 100% natural fruit flavoring made from high quality raw materials, sourced from select fruit juice processors to deliver exceptional flavor and aroma.  Does not contain fermentable sugars. Suggested dosage rate: Dose to taste, starting at 0.25% by volume. Intended Use: Brewing, Distilling, or Winemaking Ingredients: Water, Propylene Glycol, Natural flavor 4 ounce bottle 🇺🇸 Product of USA 🇺🇸

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