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Easy to make - great for dips & spreads! Cultures at room temperature. Requires refrigeration. You will receive: 4 packets Cream Cheese culture (includes rennet) and instructions A soft, mildly flavored cheese with practically unlimited uses. Made with milk or cream, Cream Cheese is meant to be consumed fresh. It's not aged or matured like other soft cheese. Used in making dips and spreads, and (of course) cheesecake! You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon Thermometer butter muslin, tight-weave dish towel, or yogurt bag Colander Bowl raw or pasteurized cream or whole milk, or a mix of both (avoid ultra-pasteurized or UHT) 1 packet Cream Cheese starter culture (store remaining packets in freezer for future use) non-iodized salt Directions: Slowly heat (on low)1-4 quarts of milk or cream to 86° F. (heat the milk no faster than 1 degree per minute- this can take 30-40 minutes for a gallon). Remove from Add one packet of Cream Cheese starter and mix thoroughly, using an up-and-down motion rather than a stirring motion. Mix no longer than 15 seconds. Place the lid on the pot and allow to culture in a warm spot, 72-77° F, for 12 hours. The Cream Cheese should be set after 12 hours. There may be some separation of the whey- this is normal. Place the colander in a bowl & line the colander with a double layer of butter muslin or dish towel. Spoon the cheese curds into the colander, gather up the corners of the cloth, and tie them together to make a bag (a yogurt bag can also be used). Hang the Cream Cheese- filled bag over a bowl to drain the whey for 6-12 hours (the whey can be reserved for other uses). Knead salt into the Cream Cheese, flavoring it to your taste. Store your finished Cream Cheese in a closed container in the refrigerator for about a week. If freezing, remove as much whey as possible and salt well first. Ingredients: sucrose, maltodextrins, lactic bacteria, vegetable rennet vegetarian, gluten free

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Make your own tangy & delicious Greek Yogurt. This heirloom variety is a thermophilic (heat-loving) culture that requires a yogurt maker, Instant Pot or alternate heating method. Reusable- by reserving a bit from each batch, you can continue to make Greek Yogurt over & over! Greek yogurt was originally made with sheep's milk (oxygala, or "sour milk"), but is now most often made with cow's milk. The term "Greek yogurt" refers to two different things. One is "Greek-style", which refers to yogurt that has been strained to remove most of the whey, making it very thick & creamy. It's what you most often find in grocery stores, but is not necessarily made with a Greek yogurt culture. The second is Greek yogurt made using the specific bacteria for Greek yogurt. This heirloom variety can be strained too, but can also be used repeatedly with proper care. Great for making traditional tzatziki, dips, smoothies & more. You will receive: 2 packets of Greek Yogurt starter culture and instructions You will need: saucepan to heat the milk wooden or plastic spoon yogurt thermometer yogurt maker 1 quart milk 1 packet Yogurt starter culture (save 2nd packet in freezer for future use) Instructions: Activate your starter culture: Stirring frequently, heat 1 quart milk to 160° F. Clip yogurt thermometer to side of saucepan to monitor temperature. Once heated to 160° F., allow to cool to 110° F. Pour the cooled milk into yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in yogurt maker for 5-12 hours. Check after 5 hours to see if it has set (when set, it will move away from the side of the container in a solid mass, instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes. Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch. Making the next batch: Heat 1 quart milk to 160° F. Cool to 110° F. Pour cooled milk into yogurt maker insert. Add 1/4 cup finished yogurt and mix well. Cover & incubate in yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours. Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter. For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!). Ingredients: organic whole milk, Greek yogurt bacteria Probiotic bacteria found: S thermophilus and L. bulgaricus. CONTAINS MILK non-GMO, gluten free, organic, vegetarian

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This simple food fermentation kit is the ideal choice for small batches as it requires very little brine to fill the jar and submerge your vegetables. Includes a 1L (33.8 oz) jar with flip top lid, two stoppers (one with hole and one solid), and a 3-piece airlock. Install the airlock during fermentation so gas can escape, and when fermentation is complete, replace it with the solid stopper to store your pickled vegetables.

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Control and power up to two fermenters at different temperatures and fermentation schedules with the GC2. By accurately controlling the temperature of your fermentation, you can produce consistent beers, every time. FEATURES Control and power up to two fermenters at different temperatures and fermenting schedules Use with the GCA Glycol Chiller Adapter to connect to the Grainfather S SERIES range of fermenters or most other fermenters Sleek and compact design with LED control display Compatible with the Grainfather App when connected to a Grainfather G SERIES fermenter or the GCA for managing your fermentation from anywhere via Wi-Fi Backed by a 3-year warranty Can be shipped without a pallet WHAT'S INCLUDED GC2 Glycol Chiller Glycol funnel Silicone tubing for priming pump *Propylene glycol and insulated connection hoses are sold separately Limited availability in store, may drop ship from vendor. Call for availability. 

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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. 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:    23 – 26% 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

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These Organic Hard Red Wheat Berries are grown in the Pacific Northwest. Wheat berries are an unmalted wheat that have a strong grain flavor, and a very light straw color. Unmalted wheat is used in many traditional Belgian styles to add flavor and cloudiness, and improve head formation. The starch in raw grain is not gelatinized and the protein content is high. Depending upon use, a cereal mash and/or protein rest may be required. Wheat berry crops are either “spring” or “winter” crops. Typically the harder the berry, the higher the protein content. Since spring wheat generally has higher protein (i.e. gluten) and gluten is what allows dough its shape, elasticity, and rise; hard red spring wheat tends to be a better flour choice for sandwich-style bread. Winter red is wonderful for mixing with other types of flour to produce Old World style breads.  

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Fromage Blanc - A creamy and mild spreadable cheese! A French favorite that's soft, creamy & spreadable. Can be made with cream, whole milk or skim milk, depending on desired fat content. Often combined with herbs or used with desserts, Fromage Blanc makes a good substitute for cottage cheese or ricotta. Easy to make- the rennet is included. Cultures at room temperature Direct-set (single use) You will receive: 4 packets Fromage Blanc cheese culture (includes rennet) and instructions. 1 packet will culture 1 to 4 quarts of milk You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon thermometer butter muslin tight-weave dish towel or yogurt bag colander bowl to hold colander raw or pasteurized milk (avoid ultra-pasteurized or UHT milk) 1 packet Fromage Blanc starter culture (store remaining packets in fridge or freezer for future use) non-iodized salt Directions: On low, slowly heat 1 to 4 quarts of milk to 86 degrees F. Heat the milk NO FASTER than 1 degree per minute- this can take 30-40 minutes for a gallon. Remove from heat. Add one packet of Fromage Blanc starter and mix thoroughly for 15 seconds (no longer). Cover the pot with the lid and allow to culture in a warm spot at 72-77 degrees F for 12 hours. The Fromage Blanc should be set after 12 hours. There may be some separation of the whey- this is normal. Place the colander in the bowl & line the colander with a double layer of butter muslin or dish towel. Spoon the cheese curds into the colander, gather up the corners of the cloth, and tie them together to make a bag (or use a yogurt bag). Hang the cheese-filled bag over the bowl to drain the whey for 6-12 hours (the whey can be reserved for other uses). Store your finished Fromage Blanc in a closed container for about a week. If freezing, remove as much of the whey as possible and salt well first. Ingredients: lactose, ascorbic acid, lactic bacteria, vegetable rennet vegetarian, gluten free CONTAINS MILK

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Celebrate simplicity with Heritage Estates. In just four weeks you can craft your own wine that is perfect for celebrating everyday moments. Pinot Grigio Style A typical dry Pinot Grigio style, this wine boasts aromas of tart green apple with crisp citrus and honey flavors. Food Pairings Pair with grilled seafood or Asian strirfry. Specifications Weeks: 4  Varietal: Pinot Grigio Sweetness: Dry Oak: Unoaked Body: Light ABV: 11.2% Kit Instruction Sheet

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Celebrate simplicity with Heritage Estates. In just four weeks you can craft your own wine that is perfect for celebrating everyday moments. Cabernet Sauvignon Style A balanced classic Cabernet Sauvignon style wine with berry, toast and vanilla aromas and berry flavor with well-integrated oak. Food Pairings Try it with meatballs or lamb chops. Specifications Weeks: 4  Varietal: Cabernet Sauvignon Sweetness: Dry Oak: Heavy Body: Medium ABV: 12% Kit Instruction Sheet

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Celebrate simplicity with Heritage Estates. In just four weeks you can craft your own wine that is perfect for celebrating everyday moments. Pinot Noir Style A dry and light-bodied wine with crisp acidity and very little tannin; plenty of fruit flavour with some cherry and red berry notes. Food Pairings Serve with pasta and roasted vegetables or grilled eggplant. Specifications Weeks: 4  Varietal: Pinot Noir Sweetness: Dry Oak: Light Body: Medium ABV: 11.8% Kit Instruction Sheet

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Oak barrels have long been essential for aging premium wine, beer, spirits, vinegar - even hot sauce. Now, the ability to achieve similar results directly in the bottle - assing flavor, color, aroma and complexity - is made possible with Oak Infusion Spirals from The Barrel Mill™. It's a new twist on a centuries-old tradition. Directions:Simply add the Infusion Spiral to a standard bottle of rum, tequila or monnshine - or when bottling your Bomber or Growler of IPA, Stout or Porter. You will notice a color change within and can begin sampling after a week to determine preferred effect. Flavor will be completely extracted at two weeks. Suggested usage rate: for beer, spirits, and cider, use one (1) Oak Infused Bottle Spiral per 750 mL for 1-2 weeks. Dimensions: 5/8" x 2.5"

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Plastic wrap around drip tray. Direct replacement of the drip tray that comes with our kegerators. Removable grill. Well suited for 3" diameter towers. Half-moon cut out measures 4.5" across and 2-3/8" deep Dimensions: 15" L x 10" W x 0.75" H Made from ABS

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Double Burette Holder. Double buret clamp securely holds up to two burets without obscuring graduation lines or numbers.

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This capping bell can be added to the Monster Bench Bottle Capper for use with 29mm crown caps.

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A general use, laboratory support stand used for SO2 testing kits. Support stand: 6"x11" Rod: 36"

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Take your distillation to the next level with super high density spiral prismatic packing. The packing maximizes the purity of the collected distillate from your reflux still, ensuring the best possible product is collected. The prismatic spiral shape is designed to maximize its surface area helping to separate out fractions in your reflux, resulting in a highly pure and neutral end product. It is not recommended for use with pot stills when producing flavored spirits. Note: It is recommend to soak and wash the SPP before its first use with a 50:50 mix of vinegar or citric acid and warm to hot water to remove all manufacturing oils. Sizing: The SPP is approximately 3.35mm x 3.45mm. Suitable to fill a 10” x 2” T.C. Extension Tube. One 500g bag of SPP is enough to fill approximately 500 mL (16.9 oz) of volume. The HETP (Height Equivalent to a Theoretical Plate) for this packing is approximately 30mm. That is roughly 33 theoretical plates per meter. KegLand Part Number: KL25706

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Infusion Spirals are easy to use, time saving, economical, environmentally friendly, as well as being high-quality. French Oak: An ultra premium, fine grain oak void of sapwood, bark and knots and air-dried for 24 months. Available in light, medium, medium plus, and heavy toast levels, and multi-toast barrel packs (Bordeaux, Burgundy and Rhone Blend). Convection toasted for thorough and uniform results. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: Medium Plus Dimensions: 1" x 8"

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Infusion Spirals are easy to use, time saving, economical, environmentally friendly, as well as being high-quality. French Oak: An ultra premium, fine grain oak void of sapwood, bark and knots and air-dried for 24 months. Available in light, medium, medium plus, and heavy toast levels, and multi-toast barrel packs (Bordeaux, Burgundy and Rhone Blend). Convection toasted for thorough and uniform results. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: Medium Plus Dimensions: 1" x 8"

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Infusion Spirals are easy to use, time saving, economical, environmentally friendly, as well as being high-quality. French Oak: An ultra premium, fine grain oak void of sapwood, bark and knots and air-dried for 24 months. Available in light, medium, medium plus, and heavy toast levels, and multi-toast barrel packs (Bordeaux, Burgundy and Rhone Blend). Convection toasted for thorough and uniform results. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: Light Dimensions: 1" x 8"

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Infusion Spirals are easy to use, time saving, economical, environmentally friendly, as well as being high-quality. American Oak: Featuring tight grain sourced from Missouri forests. This wood is void of sapwood, bark and knots and air dried for 24 months. This oak is available in light, medium, medium plus, and heavy toast levels with convection toasting used for thorough and uniform results. American Oak Infusion Spiral Medium Toast has less tannins but more bouquet, so it will impart more aroma than flavor. It has a warm, sweet character with strong vanilla overtones. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: Medium Dimensions: 1" x 8"

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Infusion Spirals are easy to use, time saving, economical, environmentally friendly, as well as being high-quality. American Oak: Featuring tight grain sourced from Missouri forests. This wood is void of sapwood, bark and knots and air dried for 24 months. This oak is available in light, medium, medium plus, and heavy toast levels with convection toasting used for thorough and uniform results. American Oak Infusion Spiral Medium Plus Toast is between Medium and Heavy Toast. It has aromas of honey, roasted nuts and a hint of coffee and spices. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: Medium Plus Dimensions: 1" x 8"

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Infusion Spirals are easy to use, time saving, economical, environmentally friendly, as well as being high-quality. Infusion Spiral American Oak Light Toast are made from premium American oak. These spirals deliver 8 months of new barrel flavor in as little as six weeks. Infusion Spiral American Oak Light Toast is perfect for controlled additions of oak flavoring with rapid results. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: Light Dimensions: 1" x 8"

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Infusion Spirals are easy to use, time saving, economical, environmentally friendly, as well as being high-quality. Infusion Spiral American Oak Heavy Toast are made from premium American oak. These spirals deliver 8 months of new barrel flavor in as little as six weeks. Infusion Spiral American Oak Light Toast is perfect for controlled additions of oak flavoring with rapid results. American Oak Infusion Spiral Heavy Toast brings pronounced caramelized, carbonized and toast flavors very quickly. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: Heavy Dimensions: 1" x 8"

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Infusion Spirals are easy to use, time saving, economical, environmentally friendly, as well as being high-quality. French Oak: An ultra premium, fine grain oak void of sapwood, bark and knots and air-dried for 24 months. Available in light, medium, medium plus, and heavy toast levels, and multi-toast barrel packs (Bordeaux, Burgundy and Rhone Blend). Convection toasted for thorough and uniform results. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: Heavy Dimensions: 1" x 8"

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These #3 char oak infusion spirals are made from American white oak. Since these are a charred spiral, they are recommended for spirits such as whiskey and bourbon. The spiral shape is designed for maximum infusion and an accelerated extraction time. Char#3 American oak spiral- adds super dark color, smoke, vanilla, and caramel flavors with nice tannin structure. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: #3 Char Dimensions: 1" x 8"

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Amburana (Amburana cearensis) is also known as Brazilian oak, named after the country from which the majority of Amburana trees are grown. It is a wood commonly associated with the aging of a Brazilian spirit, Cachaça, a sugarcane spirit similar to rum. Amburana tends to reduce acidity in a beverage, highlighting more beverage flavor while contributing sweet and savory flavors of gingerbread and vanilla. Herbal notes of thyme can also be detected. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Amburana flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: Light Toast Dimensions: 1" x 8"

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This #10 3-hole silicone stopper is used alongside the BrewBuilt CoolStix for Carboys. The holes are for a 1/2" CoolStix, an airlock, and a thermowell. The holes measure 0.500", 0.413", & 0.375" Compatible with Fermonsters and our Plastic PET Carboys listed below under "You Might Also Need". Please note: the stopper will fit all sizes of Fermonsters, however we only recommend using the 1/2" CoolStix with the 3 & 6 gallon sizes. This is due to dimensional restrictions and cooling power limitations.

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Made from the finest German quality brewing barley. Weyermann's special caramelization process achieves a complete transformation within the grain. This dark brown malt offers the most complex aroma spectrum of all Weyermann® caramel malts. Sensory: notes of raisins, dark caramel, pronounced aromas of nuts, pastries and bread. Special malt for dark, malt-forward beer styles, universally applicable, especially for: Amber Lager Dark Lager Pale Ale; Saison IPA; Brown IPA, Black Ale, Black IPA Amber Ale; Belgian Dubbel Brown Ale; Dark Mild, British Brown Ale, London Brown Ale Strong Ale; British Strong Ale, Old Ale, English Barley Wine, Belgian Dark Strong Ale or Quadrupel, Imperial Red Ale Porter; English Porter, American Porter, Brown Porter, Robust Porter, Imperial Porter Stout; Oatmeal Stout, Foreign Extra Stout, American Stout, Russian Imperial Stout Sour Ale; Flanders Red Ale, Oud Bruin Wood & Barrel aged beers Specifications: Color °Lovibond: 106-121.1 Usage Rate: Up to 30% Moisture % Max: 6.5 Extract FG Min: 73

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Precisely read your finishing gravities in beer with this narrow-range, highly accurate hydrometer. The scale range is only .0.985-1.003, but the individual gradients are extra-large allowing for an easy read.

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Upgrade your G30 Brewing System with the G30 Hop Plate, a purpose-built false bottom style hop plate filter for use with all G30 Brewing Systems. Install alongside the system's current filter for increased efficiency in hop filtration. How to Use: Install the G30 Filter (this is the hop filter included with the G30) as per the instructions included with the G30 Brewing System. Install the G30 Hop Plate by placing the plate feet down into the boiler over the top of the G30 Filter, so the feet of the hop plate rest flat on the base of the boiler. Features: Sleek, high-quality 304 grade stainless steel construction Easy to clean Full body false bottom style filter for even better hop filtration Designed specifically for use with the G30 Brewing System Note: Some users may experience a slight reduction in boil vigour and slight increases in heating time. Caution: Post-boil hop matter will retain heat. Always use thermally insulated gloves when removing the hop plate post boil. Specifications: 304 stainless steel construction: (0.9 mm Thickness) Outer diameter (Width): 29.5 cm Height: 5.1 cm Perforation diameter: 1.8 mm

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Designed to be used with the Grainfather G40 or G70, the Whirlpool Arm is a new accessory that makes the whirlpool stage of your brew day even easier. Simply connect it to your G40 or G70 recirculation pipework and let the Whirlpool Arm do the hard work for you by creating a whirlpool without any manual stirring needed. How to use the Whirlpool Arm At the end of the boil ensure that the pump and recirculation valve are both switched off. Connect the Whirlpool Arm to the recirculation pipework so that the other end sits below the surface of the wort. Ensure the wort temperature is below 99°C (210°F) or at your proposed whirlpool temperature, then switch on the pump and slowly open the valve to start recirculating the wort. Add your whirlpool hops and recirculate as per your recipe. When complete, switch the pump off and carefully remove the whirlpool arm using the black silicone handle (caution: the handle may be hot) and then connect your counterflow wort chiller to complete the chilling process according to your G40 or G70 instructions. Material: 304 grade stainless steel Thickness: 1.5mm Length: 365mm

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A complete set of fittings to connect the Grainfather G40 & G70 Distilling Lid to the Still Spirits T500 Reflux Condenser for reflux distilling. The G40 or the G70 paired with the Distilling Lid and T500 Reflux Condenser Attachment Kit offers an all-in-one automated Brewing System that can also be used for reflux distillation, making it the ultimate combo to brew high-quality beer and distill neutral spirits. FEATURES • 304 Grade Stainless Steel Construction Note: Distilling Lid and T500 Reflux Condenser sold separately 

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