Best Selling Products

This Ball Lock Disconnect (Gas) connector is the perfect solution for cornelius kegs. Made by CM Becker plastic, this 3/8'' barbed connector is designed for a long-lasting and reliable connection.

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Unbuffered pure ascorbic acid (vitamin C). Used in wine and beer to retard oxidation, or browning. A strong anti-oxidant, ascorbic acid can be used when racking to prevent oxidation, and the resulting browning. It will provide protection for a few days, after which point any unused ascorbic acid will become inactive. Often used in conjunction with metabisulfite. It will raise the acidity.

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This polypropylene plastic lid with polyfoam liner lid fits on our one gallon jars. 110-400 continuous thread. BPA Free

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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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Sweet orange peel is used to impart robust orange flavors and aromatics for Holiday beers, Belgian style ales, and fruit beers.  The flavor of sweet orange peel is complemented by coriander, honey, and paradise seed. Use 1/2 ounce in a 5-gallon batch or to your taste.  Generally, added during the last 15 minutes from the end of the boil.

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Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew® Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community. LalBrew® Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.   QUICK FACTS Beer Styles:  Norwegian farmhouse ales, fast fermented neutral ales Aroma:  Relatively neutral, at high temperatures slight orange and citrus notes Attenuation:  Medium to High Fermentation Range: 25 - 40°C (77 - 104°F); Optimal: 35 - 40°C (95 - 104°F) Flocculation:  Very High Alcohol Tolerance:  12% ABV Pitching Rate:  50-100g/hl to achieve a minimum of 2.5-5 million viable cells/ml BREWING PROPERTIESIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Voss yeast exhibits: Fermentation that is completed in: 2 days at 40°C (104°F) 3-4 days at 30°C (86°F) 5-7 days at 25°C (77°F) Medium to high attenuation and very high flocculation. Neutral flavor profile across the temperature range with notes of orange and citrus./li> The optimal temperature range for LalBrew® Voss yeast when producing traditional styles is 35-40°C (95-104°F) Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew® Voss yeast, a pitch rate of 50-100g per hL of wort is sufficient to achieve a minimum of 2.5-5 million viable cells/mL. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation. REHYDRATION Rehydration of dry brewing yeast in sterile water is generally recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. However, our research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations. Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C. Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality Inoculate without delay into cooled wort in the fermenter. LalBrew® Voss yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. STORAGE LalBrew® Voss yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). LalBrew® Voss will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack. 11g Pack

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Super-Kleer K.C. is a 2-stage fining kit sized to dose 5-6 gallons of beer or wine. Each 65 ml kit includes separate packets of liquid Kieselsol and liquid Chitosan finings. The combination of fining agents accelerates the sedimentation of yeast and other particulates, leaving the beverage brilliantly clear in 12-48 hours. Super-Kleer K.C. may not clear pectin hazes or cloudiness caused by hard water.The Chitosan in Super-Kleer K.C. is a shellfish derivative.

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These standard-sized 26.5 mm pry-off crown caps have an white color and a special, oxygen absorbing lining to limit oxidation. Bag of 144 caps

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A Slovenian aroma hop with an alpha acid percentage ranging from 2.8-6.5%. It provides a strong and warm aroma to English and Belgian style ales. Fuggle would be a suitable substitution. All hops are nitrogen flushed to preserve freshness.

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A main ingredient in Gin, Juniper berries have a strong pine-like, resinous flavor that is slightly bitter, however, as they mature their flavor becomes fresher with notes of citrus. When crushed their pungent aroma is cedar like. Product of Bulgaria

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Crystal is a lower alpha aroma hop offering extreme versatility which delivers herbal, woody, and floral notes. It is commonly used in light American ales and continental style lagers. Aroma and Flavor profile include herbal - grassy, pine, citrusy, spicy, caramel, woody, floral. Alpha Acid: 2.0 - 4.0% Beta Acid: 4.0 - 6.5% Total Oil: 0.8 - 1.8 ml/100g All hops are nitrogen flushed to help preserve freshness.

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The go-to for juicy, hazy, NE IPAs. Hardly a one-trick pony, it can also be a great choice as a house ale strain. Juicy. Fruity. Juice is the go-to strain for hazy, juicy New England style IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts. Resulting in a beer that is at once round in mouthfeel but retains a nice sharp citrus edge. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the fermenter if too full. This strain has demonstrated the need for higher wort dissolved oxygen (DO) levels than most ale strains. Target 20-25 ppm DO or set the oxygen regulator flow to 50% higher than normal. Specifications: Temperature Range: 64–74F (18–23C Flocculation: Medium Attenuation: 72-76% Alcohol Tolerance: 10% 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.

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CBW Traditional Dark is 100% pure malted barley extract made from 100% malt and water. Traditional Dark can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers Advantages of using extract in a brewhouse include:  Save time  Increase capacity/boost productivity  Extends the brew size by adding malt solids to the wort  Boost gravity  Adjust color  Improve body and head retention  APPLICATIONS • Many styles of extract beer, and to adjust the color, flavor and gravity of all grain beers • Use in the production of Red and Amber Beers, Oktoberfest, Bock beer, Doppelbock, brown ales and other dark colored beers FLAVOR Sweet, Intense Malty INGREDIENTS Malted Barley, WaterCARBOHYDRATE PROFILE (100g as-is) (Dry Basis) Glucose................................................10 .................. 13% Maltose.................................................36 .................. 47% Maltotriose............................................10 .................. 13% Higher Saccharides..............................15 .................. 19% TYPICAL ANALYSIS*Solids .........................................................................97% Fermentability.............................................................75% FAN (syrup As-Is)......................................................4400 *Color (8º Plato).......................................... 30º Lovibond  USAGE INFORMATION  Desired O.G. Plato Lbs/Gal  Lbs/Brl  Color   1.020 5.1  .45  13.9 19   1.030 7.5  .66 20.6 28  1.040 10.0  .89  27.7 38  1.050 12.3  1.11 34.4 46  1.060 14.7  1.34  41.5  55 CERTIFICATION Kosher : UMK PareveSTORAGE AND SHELF LIFE Store in a cool, dry location. Unopened bags best if used within 24 months from date of manufacture. Product is hygroscopic. Storing opened bags is not recommended. 

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Universal poppet valve fits most kegs.

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The most desirable and stable of the wine acids for making Total Acidity (TA) in must or wine. One teaspoon per gallon will increase acidity by 0.1%.

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Made of the following materials: Spring made of Steel Plastic parts made of Nylon Steel rivets Smooth operation, self lubricating materials. Small in size, perfect for tight spaces. Has a magnetic cap holder so you can pre-load the unit. Light weight makes operating it a breeze. Works on almost all beer bottles.   NOTE: This product comes packaged in a plastic bag- it is our hope that you re-use this bag to repackage the product after each use to protect it from dust. It is NOT our intention that they are a single-use bag.

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These standard-sized 26.5 mm pry-off crown caps have an attractive brushed silver color and a special, oxygen absorbing lining to limit oxidation. Bag of 144 caps

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"Student Grade" Erlenmeyer flasks.  Great for testing or making yeast starters. Available in 125 ml, 500 ml, 1000 ml, 2000 ml, 3000 ml and 5000 ml sizes.

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

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Weyermann® Munich Type 1 malt ('Light Munich') is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of light caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Märzen. Specifications: Color °L : 5-7.2 Moisture % Max : 4.5 Protein Total % : 19.2-12.5 Extract FG Dry : 78 Usage Rate % : Up to 100% 55 pound bags also available.

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A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.Flocculation: Medium-LowAttenuation: 73-77%Temperature Range: 60-72F, 15-22CAlcohol Tolerance: 11%ABV Styles: Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial Stout 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.

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If you're looking for the perfect way to package and store your homemade hot sauce, look no further than this set of 12 glass woozy bottles with fitment and cap! With a 5-ounce capacity, these glass bottles are the perfect size for packaging and storing your homemade hot sauce. The included plastic fitment is designed specifically for pouring hot sauce, allowing for a smooth and easy application without any spills or mess. The fitment along with the screw cap also ensures a tight and secure seal. Our set of 12 glass woozy bottles with plastic fitment and cap is the perfect choice for anyone looking to package and store their homemade hot sauce. So whether you're a professional chef or a home cook, our glass woozy bottles are the perfect way to package and store your hot sauce. 

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A top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through. Suitable for American style pale ale, American double IPA, American style imperial stout and more.Attenuation: HighFlocculation: High Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results ferment at 18-23 degrees C (59-74 degrees F).Storage Recommendations: Store in the fridgeGluten Free10g Sachet.

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Used dual handle 5 gallon ball lock Corny keg with new O-ring gaskets.  Kegs have been pressure tested, cleaned, and sanitized.

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Transform your alcohol quality! Turbo Clear is added directly into your turbo wash and within 24 hours separates over 95% of the yeast cells, solids and other compounds from the wash so that you can siphon out your clear wash, leaving the sediment behind. If Turbo Clear is not used and yeast cells are added to your boiler, the cells will break open during the boiling process releasing off-flavors, smells, impurities absorbed by fermentation, clays and carbons back into the distillate. For the very best alcohol QUALITY use Turbo clear in every wash and rack carefully before distillation.

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Vegetarian coagulant for cheesemaking. Each tablet will coagulate up to approximately 13 gallons of milk. Conveniently scored into quarters to be divided as needed. You will receive: 10 Vegetable Rennet Tablets (store remainder in a cool, dry place) One tablet will coagulate 50 liters (approximately 13 gallons) of milk. Tablets can be divided into halves or quarters for smaller quantities of milk.Directions:1) Dissolve tablet or portion of tablet in 1/2 cup cool, non-chlorinated water.2) Mix 1/4 tsp salt per 1/4 tablet into solution.3) Add evenly to warmed milk, stirring no more than 3 minutes. Store in a cool, dry place to preserve strength (not to exceed 95° F.). Contains: microbial coagulant, microcrystalline cellulose, sodium chloride USP

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13.3mm Stainless Steel, Stepless Oetiker Clamp This style of clamp tightens in an exact circle, making them ideal for use with draft lines.  For 3/16" ID Vinyl or 3/8" ID Poly Hose Stepless Clamp Tool sold separately.

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These smaller, 375 ml wine bottles are perfect for bottling samples to give to friends.  They are clear, punted, and take standard corks.

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#3 tapered rubber stopper with airlock hole. Top Diameter: 15/16" Bottom Diameter: 23/32" Length: 1" Hole: 3/8"

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Go-Ferm Protect is a new formulation of Go-FermGo-Ferm Protect is a natural yeast nutrient that is added to the yeast hydration water before adding your selected yeast strain. Its complex formula provides your yeast with the proper sterols, unsaturated fatty acids and micronutrients needed to begin fermentation in optimal shape. The great thing about Go-Ferm Protect is that the proper nutrients and vitamins are introduced BEFORE the yeast is added to the must. This way 100% of the nutrients are available to your selected yeast strain and won't be stolen away by any indigenous yeast or bacteria that may be present in the must before your yeast can become established.New Advanced Formula!Go-Ferm Protect was created as a result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France. During this period, they looked at the adverse effects on the yeast from overripe fruit (>28 Brix), low nutrient levels, over clarification of the juice and poor fruit quality (Botrytis, rot, high bacteria count, insecticide and fungicide residue). Their research showed that musts deficient in sterols and unsaturated fatty acids made yeast more susceptible to ethanol toxicity (high alcohol), osmotic shock (high sugar), temperature and others stress factors. In response to this data they created the NATSTEP (NATural STErol Protection) process that incorporated sterols, unsaturated fatty acids, as well as vitamins and minerals into an advance yeast rehydration nutrient: Go-Ferm Protect.Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more!Go-Ferm Protect does not contain any DAP, as DAP is harmful to the yeast during the rehydration process. GO-Ferm is usually used in conjunction with  Fermaid K yeast nutrient; where Go-Ferm Protect is used at yeast hydration then Fermaid K is added at the first signs of fermentation and again after 1/3 sugar depletion.To UseUse at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast. A rough approximation of weight is 1 tsp = 3.2 grams. It is highly recommend using a scale to weigh the product for an accurate dose. It is not recommend relying on these rough conversions for accurate dosage rates.

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CBW Sparkling Amber is 100% pure malted barley extract made from a blend of 100% malt and water. Sparkling Amber can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers.Advantages of using extract in a brewhouse include:  Save time  Increase capacity/boost productivity  Extends the brew size by adding malt solids to the wort  Boost gravity  Adjust color  Improve body and head retention  APPLICATIONS • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers • Use in the production of Pale Ales, Red and Amber Ales, Munich Style Beers, Bock and Oktoberfest Beers, Scottish Ales, and darker beers including Stouts and Porters FLAVOR Sweet, Malty, Caramel INGREDIENTS Malted Barley, WaterCARBOHYDRATE PROFILE (100g as-is) (Dry Basis) Glucose................................................13 .................. 13% Maltose.................................................45 .................. 47% Maltotriose............................................13 .................. 13% Higher Saccharides..............................17 .................. 19% TYPICAL ANALYSIS*Solids .........................................................................97% Fermentability.............................................................75% FAN (syrup As-Is)......................................................4200 *Color (8º Plato).......................................... 10.0º Lovibond  USAGE INFORMATION  Desired O.G. Plato Lbs/Gal  Lbs/Brl  Color   1.020 5.1  .45  13.9  6  1.030 7.5  .66  20.6  9  1.040 10.0  .89  27.7  13  1.050 12.3  1.11  34.4  15  1.060 14.7  1.34  41.5  18 CERTIFICATION Kosher : UMK PareveSTORAGE AND SHELF LIFE Store in a cool, dry location. Unopened bags best if used within 24 months from date of manufacture. Product is hygroscopic. Storing opened bags is not recommended.

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Maltodextrin is used largely in low gravity beers, and is a non-fermentable sugar added to the boil to add body and mouth-feel to the beer.  It does not produce any flavors and does not add alcohol to your beer. Add at the same time as other extracts.

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B-BRITE™ is an eco-friendly cleaner that uses sodium percarbonate and sodium carbonate to remove stains, beerstone and other fermentation residues. It contains no chlorine (contrast C-BRITE™) and no disulfites (contrast sodium metabisulfite and potassium metabisulfite). While it is not a sanitizer or disinfectant, B-BRITE™ has moderate antimicrobial properties that are beneficial in fermentation settings. It is safe to use on all materials. Recommended usage: Dissolve one tablespoon of B-BRITE™ per gallon of warm water (4 mL per L). Wash equipment with B-BRITE™ solution and then rinse with clear, cold water. For descaling of significant mineral buildup, a 20-30 minute soak in B-BRITE™ solution might be required. Rinse with clear, cold water after soaking.  

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24" paddle made of durable food grade plastic that is smooth and easy to clean.Opposite end has a small paddle with a hole that will fit into a carboy or gallon jar, to allow stirring inside them. Maximum temperature is 97°C (206°F).

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