Newest Products

These keg filler stickers are designed to help you quickly check the fill volume, especially when filling cold beverages like cold-crashed beer. When the liquid inside is cold, the color changes from yellow to green. For 5-gallon kegs, you will need to apply 2 stickers if you want the gauge to run the full length of your keg. Size: 8.85" x 0.47" Color Warm: Yellow Color Cold: Green

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This funnel is made of durable, food-grade plastic. The smooth inner surface makes it easy to clean and sanitize. And the slender stem fits easily into carboys, gallon jugs, and other small openings. This plastic funnel does not come with a straining screen, and the interior does not have a notch to lock screens in place. Max. Temperature      140 °F (60 °C)

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Small size coarse mesh straining bag made from nylon.  Very useful for separating fruit pulp in your country fruit wines. Specifications: 10" x 23" 600 micron mesh

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''A'' and "G" System Keg Coupler Main Gasket May also fit "M" and "Key" couplers

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Unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed Simplifies traditional processes while providing clean, efficient fermentation Recommended for Baijiu, Rice Wine, Corn or Wheat Spirits, Chicha/Sake-Style Wash, and Direct-Starch Fermentations Ferment between 82-97°F Angel Yeast Yellow Label is a unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed. Ideal for grain-based spirits, rice wines, or exploratory washes, it simplifies traditional processes while providing clean, efficient fermentation. Ferments raw or cooked rice, corn, wheat, etc., without a mash step Contains alpha‑amylase, glucoamylase, and phytase for starch breakdown Strong fermentation at 82–97 °F (28–36 °C) Works in both solid and liquid fermentation setups Fermentation completes in 4–15 days depending on process Packed with ≥40 billion cells/gram, max 6.5% moisture, low heavy metals Fermentation Range82–97°F (28–36°C) Usage Rate0.3–0.8 kg per 100 kg grain (0.6–0.8%) depending on fermentation method InstructionsFor raw grain: mix starch with hot water, cool to ~30 °C, add yeast‑enzyme pack, stir periodically (first 3 days in solid ferment), ferment 8–15 days. For cooked grain: rehydrate in ~30–35 °C water, pitch at 24–30 °C, ferment 4–15 days. ApplicationsBaijiu • Rice Wine • Corn or Wheat Spirits • Chicha/Sake-Style Wash • Direct-Starch Fermentations

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While many shops & brewers rely on local sources for their honey needs, the product you receive can vary (and likely does) from production to production & year to year. Brewer's Best® Wildflower Honey is specially blended for every batch to maintain a perfect consistency of color, flavor & fermentability. Our product is also free from any adulterated products, such as honey flavored corn syrup, through the True Source Certification program.

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While many shops & brewers rely on local sources for their honey needs, the product you receive can vary (and likely does) from production to production & year to year. Burleson's Wildflower Honey is specially blended for every batch to maintain a perfect consistency of color, flavor & fermentability. Our product is also free from any adulterated products, such as honey flavored corn syrup, through the True Source Certification program.

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While many shops & brewers rely on local sources for their honey needs, the product you receive can vary (and likely does) from production to production & year to year. Burleson's Wildflower Honey is specially blended for every batch to maintain a perfect consistency of color, flavor & fermentability. Our product is also free from any adulterated products, such as honey flavored corn syrup, through the True Source Certification program.

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SafAle™ F-2 is specifically selected for secondary fermentation in bottle and in cask. This yeast assimilates very little maltotriose but assimilates basic sugars (glucose, fructose, saccharose, maltose) and is characterized by a neutral aroma profile respecting the base beer character. Its neutral aroma profile, high alcohol resistance and stickiness characteristics make it a perfect match for consistent re-fermentation in bottle and cask. SafAle™ F-2 resists to high alcohol levels (>10% v/v) and allows brewers to obtain all the properties of refermentation such as: Beer preservation thanks to oxygen trapping Contribution in roundness and maturation aromas Carbonation Sticks well at the bottom of the bottles/casks and forms a nice haze when it is resuspended Usage Add 5 to 10 grams of sugar per liter of beer (to obtain a saturation of 2.5 to 5.0 g/l of CO2) Pitch the sweetened beer, that should be at fermentation temperature (20-25°C) with the rehydrated yeast. Carbonation will be achieved in 1 to 2 weeks at 20-25°C* At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.

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Gambrinus Mars Malt is a Red Malt for Brewing Red-Hued Ales and Lagers. Crafted in British Columbia’s beautiful Okanagan Valley, it is your best bet for brewing red beers. Ready to complement complex grain bills in a range of red recipes, Mars is also a suitable base malt and can be used at up to 100% of your grist. Developed for crafting rich, flavourful beers with red colour, Gambrinus Mars Malt delivers mild malt sweetness and extraterrestrial versatility wherever you put it to use. We designed Mars Malt to yield a brilliant red wort at 12°P when used as 100% of the grist. Whether you’re brewing an Irish Red, a roasty Märzen, a brilliant Amber, or a big Barley Wine, roll out the red carpet with Gambrinus Mars Malt. Specifications: Color Range °L : 10 - 15 Moisture % : 5 Protein Total % : 12.5 Extract FG Dry : 79 Origin : North America Maltster : Gambrinus Malting

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These bottles are sleek and slender. Any style is appropriate with these. Half the size of a standard wine bottle makes these bottles a great idea for gifts, samples, or stronger wines like Port, Dessert, or Ice Wine. Cork finish, flat bottom, flint

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Neutrocork® is the latest in new-generation natural cork closures. This 'micro-agglomerated' cork is composed of small, uniformly-sized cork granules that have been pressed into an individual mold. The result is an attractive, natural closure that is affordable, easy to remove, and extremely durable - so it stands up to mechanical bottling. The Neutrocork® is recommended for wines intended for consumption within two years. Specifications: Form Factor:  Straight Material:  Natural Cork Composition:  Micro-Agglomerated Length:  37mm (1.5") Diameter: 22mm (0.9") Legacy Sizing:  No. 8 x 1 1/2" Wine Storage Duration: Recommended for up to 2 years.Recommended Corker: We recommend using a hand held double lever, floor, or bench corker for this style of cork.

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When using the Torpedo Buoy™ floating dip tube, you can draw the clearest beer possible from the first pint to the last. Included is a 3" metal dip tube, 23.5" length of 1/4" ID silicone tubing, and stainless steel ball float. This floating dip tube is compatible with any ball lock or pin lock homebrew keg. Sized for 5-gallon kegs, but it can be shortened for use with 1.5 or 2.5-gallon kegs. Instructions

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Weighted cap design keeps the dip tube submerged, maximizing liquid draw and minimizing air intake for consistent performance Prevents hop material and other sediment from clogging your dip tube, ensuring cleaner beer transfers and samples Works seamlessly with Torpedo Keg Buoys, Kegmenter Floating Dip Tubes, and FermZilla Pressure Kits for diverse brewing setups Made with food-grade HDPE and 304 stainless steel, allowing for easy cleaning and sanitization with common brewing cleaners This handy little filter attachment can be used with the Torpedo Keg Buoy, Kegmenter Floating Dip Tube, or FermZilla Pressure Kit to keep hop material from being sucked into the silicone dip tube. This upgrade accessory is especially helpful if you like to dry hop directly in your keg while serving, or if you want to pull clean samples from your FermZilla or Kegmenter during fermentation when there's still a lot of biomatter in solution. Simply remove the metal tube from the ball float, slip the silicone tubing over the barb, then reattach the ball float to one of three clip locations. Made from HDPE and 304 stainless steel, the filter can be boiled or sanitized with the full range of cleaners that we sell. The plastic HDPE is over molded onto the stainless mesh to make a seamless finish. The end cap can easily pop off for cleaning. This updated version of the original Filter Attachment now includes a weighted cap that helps keep the end of the dip tube pointed down and submerged below the liquid surface level.  

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Air hose adapters are used to convert Tri Clamp to the standard Industrial Style 1/4 " air line connector. Lightly used

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2'' TC Ferrule made of Stainless Steel. 1.5" long Lightly used, clean and in good working order

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Barbed fitting for use with tri-clamp systems. This fitting has a 2 inch TC on one side, 2 inch barb on the other side. Use with 2 inch ID hose. The barbed stem is 4-1/2" long. 304 Stainless Steel

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Short dip tube for gas-in side of Torpedo kegs. 1" in length.

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Replacement Beverage Dip Tube for the slimline Torpedo Kegs.

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Replacement Beverage Dip Tube for the standard Torpedo Kegs.

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An extra dark candi syrup with strong notes of raisin, black currant, and roasted caramel. A superior syrup for all dark ales. CONTENTS: HIGH FRUCTOSE CORN SYRUP, CARAMELIZED SUGAR SYRUP, CARAMEL SRM: 240 PPG: 1.032 1 pound

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This is a premium extra dark Belgian style candi syrup. It has the unmistakable flavors of rich toffee, dark stone fruit, and toasted bread. This candi syrup is the basis for the perfect cloning of Westvleteren 12, Rochefort 10, and many other dark Belgian Ales. When you consider brewing specialty ales like these, consider the more authentic end result, superior flavor, darker color, and exceptional results offered by this candi syrup. CONTENTS: HIGH FRUCTOSE CORN SYRUP, CARAMELIZED SUGAR SYRUP, CARAMEL SRM: 180 PPG: 1.032 1 pound

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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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This candi syrup is translucent amber in color with notes of toffee, vanilla, and toasted flavors. Exceedingly good in Brown Ales or medium Golden Ale's that require an aromatic nose and subtle flavor. CONTENTS: HIGH FRUCTOSE CORN SYRUP, CARAMELIZED SUGAR SYRUP, CARAMEL SRM: 45 PPG: 1.032

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Digital. Simple. Compact. Over 200,000 people have relied on the Milwaukee pH600AQ compact pH pen tester to move from difficult to use and interpret pH strips to digital testing. Summary The Milwaukee pH600AQ compact pen tester is specifically designed to help maintain aquariums and aquaculture. Keeping the proper pH improves results for aquarium fish and quality in a range of fish raised in aqulculture. Use digital accuracy to keep pH in your target range for better results. What people are saying "Accurate results and calibrated right out of the box." "Must have for any aquarium owner." "Good value. Easy to use. Consistent." Design features Fast, accurate results with digital LCD readout. Easy measurement: just place the probe in the sample, gently stir and wait for the reading to stabilize. Simple one-point calibration with an easy-to-use trimmer located on the back of the pH tester to protect from accidental splashes. Cap to protect the pH sensor and keep it wet when stored upright. Low power demand for extended battery life (batteries included). Approximate 700 hours of batter use (3 x 1.5 Volt batteries included). For Calibration USE MA9007 230 mL bottle of 7.01 pH calibration solution or M10007B box of (25 sachets 20 mL each) calibration solution.  These solutions are required to operate the meter properly along with the below links for cleaning and maintaining instructions PH-MAIN. Use and Care All pH sensors have a limited life and response time gets longer with age. Properly maintaining your pH pen tester will give you fast, accurate results for longer. So, be sure to order the Milwaukee pH Maintenance Kit code PH-Main at checkout time!  This will be needed to help clean and condition the pH electrode before use! Store the pH probe in storage solution MA9015. Only use tap water short-term if MA9015 is not immediately available and NEVER store in distilled Water (DI) or Reverse Osmosis (RO) water. This will damage the sensitivity of the probe. Here are our top four tips.  1. Always store upright with the cap full of MA9015 Storage solution for BEST RESULTS. 2. Clean your pH Pen Tester regularly by soaking in cleaning solution MA9016. Cleaning Solution for about 20 minutes. 3. Calibrate after cleaning and/or storage before testing to adjust for changes in the pH sensor. 4. Gently stir the Pen in the sample for a faster result.   Thank you for considering Milwaukee to help you take your results to the next level.

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Lab Grade. High Performance. Automated. Tough. The Milwaukee MW102 PRO+ pH meter has won fans around the world with its reliable, fast and simple operation as well as its toughness. Accurate to ± 0.02 pH with automatic temperature compensation. Ideal for use by brewers, wine makers, growers and other users with challenging pH measurement needs. What People Are Saying "Amazingly accurate, the best meter I have used so far." "Very satisfied, very accurate, rugged device that calibrates easily." "Rarely needs to be calibrated and gives perfect readings every time." "Killer tool, good value." Summary The digital Milwaukee PRO+ pH Meter is preferred by people testing samples that cause other pH testers and meters to fail from brewers,wine makers to hydroponic growers and farmers. When combined and used with the Wine Electrode MA919B/1, it is a cost effective, reliable portable meter for pH wine applications. The Milwaukee PRO pH meter offers: Accuracy People choose the digital PRO+ pH Meter to improve the accuracy of their pH testing program. With two point calibration, the meter can be quickly calibrated to a higher accuracy compared with one point calibration. The MW102 meter is accuracy to ±0.02 pH. 5x more accurate than some alternative meters. The meter comes with both a pH probe and temperature probe allowing the meter to automatically adjust the pH reading for the effect of temperature. The temperature probe can also be used as a very accurate thermometer. Toughness The rugged, digital pH meter is built to take knocks. Low Maintenance The PRO+ pH meter comes with the Milwaukee SE220 pH probe. The SE220 is Milwaukee's top selling lab grade electrode for a reason. Designed to be both low maintenance (gel filled) and able to withstand more challenging samples (double junction). The SE220 is ideal for use in beer making, winemaking and hydroponics.  Design features Fast easy to read results with large digital LCD readout Lightweight and portable Easy measurement: just place the probe in the sample, gently stir and wait for the reading to stabilize Automatic Temp. Compensation (ATC) Automatic two-point calibration for increased accuracy Extreme accuracy to ±0.02 pH and extended range (-2.00 pH to 16.00 pH)  Low maintenance, high performance gel-filled, double junction lab grade pH electrode included Rugged stainless temperature probe 3’ probe cables for extra flexibility Auto shut off and low power demand Approx. 300 hours of continuous use Care and Use  pH meters usually start performing poorly because of problems with the probe. The two parts of the pH probe that cause problems are the glass sensing bulb and the reference junction. Sensing bulb The glass bulb loses sensitivity with use and will eventually fail. This is true of all pH probes. Reference junction The reference junction is a small hole that allows the meter to compare the sample to a reference. The reading is generated based on the electrical difference between the sample and reference. If the junction hole gets clogged, the pH electrode will no longer function. You can extend the life of your pH electrode in the following ways. Cleaning and Storage All pH sensors have a limited life and response time gets longer with age. Properly maintaining your pH pen tester will give you fast, accurate results for longer. So, be sure to order the Milwaukee pH Maintenance Kit code PH-Main at checkout time!  This will be needed to help clean and condition the pH electrode before use! Storage The pH probe needs to be kept hydrated. Long periods of dry storage will damage the sensitivity of the probe. Allowing the probe to dry out may also result in the junction hole getting clogged. Store the pH probe in storage solution MA9015.  Only use tap water short-term if MA9015 is not immediately available and NEVER store in distilled Water (DI) or Reverse Osmosis (RO) water. This will damage the sensitivity of the probe. The best way to store the probe is with the probe's cap filled with storage solution or calibration buffer and the cap tightened to prevent leakage. It is also recommended that to store the electrode upright to further reduce the potential for leakage. Cleaning Residue from the sample can impact the sensitivity of the sensing bulb and clog the junction. This is especially true if the sample has a lot of organic material. We recommend regularly soaking your electrode in cleaning solution MA9016  for about 20 minutes. Calibration The pH sensing bulbs become less sensitive over time so make sure that you are calibrating regularly to keep your PRO Plus pH meter accurate. Also, calibrate after cleaning or a long period of storage.   Thank you for considering Milwaukee to help you take your results to the next level.

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The Milwaukee MA830R is the replacement Temperature Probe for the MW102 portable pH/Temp meter. The MA830R has a rugged, easy-to-clean stainless steel body designed to take knocks and comes with a 1 meter cable (meter(s) sold separately). The probe connects quickly and tightly, with no worries of slipping off.

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The SE220 probe is designed for use with the Milwaukee MW101 and MW102 PRO pH Meters. Design Features The SE220 probe makes pH testing easy and requires very little maintenance. Top features include: Double Junction The double junction design reduces risk of clogging. Gel filled Using a gel removes the need to maintain the electrolyle levels. Resin body The resin body is highly durable, chemically resistant and protects against accidental damage. Care and Use Properly maintaining your pH probe will give you fast, accurate results for longer. Here are our top four tips. 1. Always store with the cap full of buffer or storage solution not water. 2. Clean your probe regularly by soaking in cleaning solution. 3. Calibrate after cleaning and/or storage before testing to adjust for changes in the pH probe sensor. 4. Gently stir the probe in the sample for a faster result.

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The Milwaukee MI56P is the replacement pH/temperature probe for the pH55 and pH56 PRO Testers (sold separately). The MI56P measures pH and temperature and easily slides into the tester fitting then screws into the meter body for secure installation.

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The Milwaukee MI0034 are plastic caps for Milwaukee replacement electrodes for the Portable PRO & MAX Series. Set of two per box. Design features The Milwaukee MI0034 electrode replacement caps are high quality plastic designed to fit perfectly on the pH/ORP electrodes for all PRO & MAX Series for storage protection. Use MA9015 Storage Solution.

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MA9015 is a lab grade electrode storage solution prepared with premium chemicals to improve the performance and extend the life of your pH and ORP electrodes, testers and pens. To ensure a quick response and free-flowing liquid junction, the sensing element and reference junction must not be allowed to dry out. Properly storing your pH electrode in a solution keeps the glass membrane well hydrated which maintains proper function and provides accurate readings. MA9015 also helps keep the junction in your pH and ORP electrode flowing which is critical for fast results.  To clean your pH or ORP electrode use MA9016 Cleaning Solution in conjunction with MA9015 Storage Solution. In general, and depending on the frequency of use and the type of application, soak your pH or ORP electrode once per week in MA9016 Cleaning Solution for about 15 minutes. After soaking, remove the electrode, rinse with Distilled Water and put MA9015 Storage Solution in the probe cap before storage. This will keep your pH or ORP sensor hydrated and ready for the next use. Design Features Fundamental for the correct use of electrodes and for obtaining the most accurate and reproducible readings. Formulated to minimize organic growth on your electrode. Sealed against light with air tight, tamper proof cap. Factory blended to precise standards in a dedicated, temperature controlled environment. Simply open and add to the cap of your electrode or tester. Each bottle marked with lot number and expiration date.

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Cracked, unmalted and unmodified heirloom purple corn is an excellent addition to the mashbill for bourbon or corn whiskey; brewers can use it for color and flavor adjustment in pale lager, traditional cream ale, and other beer styles. In brewing trials, purple corn brought sensory notes of corn chip, honey, and fruit, as well as a red-to-purple hue depending on inclusion rate and recipe. Distilled spirit produced from a base of pale barley malt and purple corn displayed strong fruity, sweet, and almond attributes with undertones of caramel. The main difference between our flaked corn and this product is that the purple corn is not gelatinized. When brewing with purple corn, it’s recommended to follow a cereal mash procedure to gelatinize and liquefy the starches in the unmalted grain. Cereal Mash Procedure  In a cereal mash, a small proportion of malt from the grain bill is added to a separate boiling vessel called the adjunct cooker, along with the entire charge of unmalted grain. The malt and grain mixture in the adjunct cooker undergoes a short mash rest followed by boiling, after which it is added to the main mash with the remainder of the malt. Boiling gelatinizes the starch in the unmalted grain, while the malt enzymes help liquefy the gelatinized starch before and during the main mash. As a reference, the following schedule was used to brew a 3 hL batch of purple corn lager at the Rahr Technical Center pilot brewery:  Mash Tun Profile and Ingredients Grain bill– 80.00% Rahr Premium Pils, 20.00% Purple Corn Enzyme Additions – Hitempase 2XL – 12 g, Bioglucanase – 15 mL Adjunct Cooker Mash: Mash In 105°F 1st Rest – 105°F for 20 min 2nd Rest – 212°F for 15 min Three Step Mash Mash In 122°F 1st Rest – 122°F for 20 min 2nd Rest – 156°F for 45 min Mash-Off – 171°F for 1 min  Sources consulted: Purple Corn: Pilot Brewing Trial Overview, Rahr Technical Center, July 2020 MBAA Practical Handbook for the Specialty Brewer Vol. 1: Raw Materials & Brewhouse Operations, 2016

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Gochugaru chiles are a crushed Korean chile pepper that has a fruity and lightly smoky flavor. They are a mild chile pepper, approximately 2,000 - 8,000 heat units on the Scoville scale, and the seeds have been removed. Gochugaru chile flakes can be used in place of other crushed red peppers, and are traditionally used in a variety of Korean dishes such as kimchi, kimchi-jjigae, and kkotgetang.

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3/8" x 1/4" BSP reducing bushing made from 304 stainless steel. BSP vs. BSPPBSP (or BSPT) fittings have a tapered thread and require teflon tape to form a seal between the male and female fitting. BSP fittings are generally intended to be used with their counterpart of the same thread type. ONLY 1/2" and 3/4" BSP fittings are compatible with US-standard NPT fittings of the same size. BSPP fittings, on the other hand, have a straight thread, require a gasket seated inside the female fitting to form a seal, and are not compatible with NPT.

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Developed by Hop Breeding Company and released in 2024, Krush™ HBC 586 c.v. bursts with citrus (orange), tropical (mango, guava), stone fruit (peach), berry (mixed berry), and woody (resin) characteristics that deliver complex, ripe, and punchy aromas. Krush™ presents similarly on the bine and in the glass. This highly unique and versatile hop is a fruit cocktail in cone form, and highly impactful in beer. It is a brewer favorite that shines in all styles of beer and hop combinations. Originally bred in 2007 by the Hop Breeding Company experimental hop variety program, Krush™ HBC 586 went through a thorough 17-year process as an experimental variety and was officially released as a commercial hop brand in 2024. Krush™ offers aromatic characteristics of berry, citrus, stone fruit, tropical, and woody. ACID & OIL COMPOSITION BREAKDOWN Alpha Acid: 10.0 - 14.0% Beta Acid: 7.0 – 9.0% Total Oils: 0.5 – 3.0mL/100g Krush™ is a trademark owned by Yakima Chief Ranches, L.L.C.

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The 690SS Forward Sealing Flow Control Faucet with Push-Back Creamer features a flow compensator which also enables the operator the precise amount of foam every time. The flow compensator provides more control because by adjusting the flow control handle, you can adjust the restriction for hard to pour brands. You can also adjust the flow control handle to slow the flow for pouring sampler glasses, flights or growlers as well as to reduce the amount of foam when pouring into a frosted glass.Perlick Creamer FaucetsPull forward to pour, push back to create a rich and creamy headFlow Control304 Grade S/S Body and 304 Grade S/S Lever

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