Newest Products

Famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature. Preserves varietal fruit character while adding roundness and volume. Low H2S producer. High alcohol tolerance to 18%. 1g per gallon.

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An elastic top nylon bag of coarse mesh with a curved bottom and straight cut top, 18 ½″ × 20″.

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Easily added to mash water to reduce oxidation in finished beer Scavenges oxygen in mash water Reduces Lipoxygenase (Lox) activity in malt which reduces trans-2-nonenal stale/cardboard flavors in beer Reduces hot side aeration Results in beer with fresher flavor and longer shelf life Oxblox 3D is a specially formulated blend of gallotannins, ascorbic acid, and metabisulphite that is added to your strike water right before mash-in. It dissolves easily and is extremely useful to reduce oxidation during the mashing process. Through multiple actions, it reduces dissolved oxygen levels and helps inhibit the lipoxygenase enzyme found in malt that is infamous for causing downstream wet paper / cardboard flavors attributed by the (E)-2-nonenal compound. Oxblox 3D has minimal impact on pH but may lower pH levels by 0.2-0.4 in both the mash and the finished beer. You may not always notice stale flavor compounds in beer when present, especially at low levels. But when removed, the beer can smell and taste fresher. Beer treated with Oxblox also has an enhanced shelf life, staying fresher for longer. Overall, Oxblox 3D is a low cost, easy-to-use addition to help you brew better tasting beer that lasts longer in keg, can, or bottle. Use:Mix 0.2 to 0.4 g per gal (0.05 to 0.1 g per liter) into your strike water directly before dough-in. We recommend starting with a dosage of 0.3 g per gallon of strike water (0.08 g per liter of strike water) and adjust as desired in future batches.

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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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Add to Red Wine Fermentation on the skin Binds with anthocyanins and stabilizes color Improves mouthfeel and body Mix of both ellagic and proanthocyanidin tannins CellarTan F is designed to be added to red wine fermentations where it binds color, improves body and mouthfeel, and softens the overall tannin profile. Used during the early stages of fermentation when anthocyanins are being released from the grape skin in the presence of alcohol and need to be stabilized for long term color retention. CellarTan F is a combination of ellagic tannins and proanthocyanidin tannins. Ellagic tannins are hydrolysable oak tannins that break down in wine. They react with grape skin derived phenolics to form flavono-ellagitannins which are hybrid compounds that play a key role in color stability while also softening the mouthfeel of your wine. Ellagic tannins also have potent antioxidant properties that reduce the need for SO2. Proanthocyanidin tannins, or condensed tannins, also contribute to color stability, taste, and mouthfeel. Through polymerization, anthocyanins cap the end of tannin chains to form stable color throughout the life of your wine. They also increase the body and structure of wine. USEDissolve 0.2 to 2 g per gallon (0.05 to 0.5 g per liter) in juice or water. Add to must at least 30 min after any SO2 addition and mix well. If you are unsure where to start within the suggested range, we recommend a dosage of 1 g per gallon (0.25 per liter) and adjust as desired on future fermentations.

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Prevent volatile acidity in fermentation before it happens Add at first signs of a problematic ferment to help limit the production of volatile acidity Avoid a malolactic fermentation (MLF) in White Wines Use as an insurance policy during barrel aging of Red Wines to reduce the risk of volatile acidity CellarScience Killazyme is a lysozyme that is used to control and inhibit gram-positive lactic acid producing bacteria including Oenoccoccus, Pediococcus, and Lactobacillus.  This is a tool winemakers can use throughout the winemaking process to limit bacteria contamination and the production of volatile acidity. Killazyme does not affect gram-negative Acetic Acid bacteria nor yeast.   Don’t Use Killazyme If You Are Coinoculating Yeast and MLWhen performing a “secondary” malolactic fermentation (MLF) we want lactic acid Bacteria to convert the harsher malic acid into lactic acid. Mostly MLF fermentations are done sequentially with the sugar fermentation being completed first followed by the MLF fermentation second. If you are doing a co-inoculation of yeast and lactic acid bacteria during the primary ferment, do not use Killazyme.   Use Killazyme to Prevent Volatile Acidity in FermentationKillazyme can be added at the start of fermentation to limit lactic acid bacteria before it happens. Under certain situations lactic acid can use sugar or citric acid which it converts into acetic acid and volatile acidity. Killazyme is effectively used at the start of fermentation when you know or suspect a slow to start fermentation. This might be a result of a cold soak or those ferments relying on native yeast. Once your yeast starts to rip, the potential action of lactic acid bacteria is greatly suppressed and the need for Killazyme is reduced. At the back end of fermentation, slow, struggling fermentations caused by various reasons, such as temperature or high sugar, can cause bacteria to consume sugar and citric to produce acetic acid and volatile acidity. Additionally, if lactic acid bacteria fully converts the available malic acid the bacteria can pivot to sugar and citric product volatile acidity. In a problem ferment where the yeast are already struggling, volatile acidity acts as a double whammy suppressing yeast activity even further. If you suspect a problem finish, based on past experience or current conditions, Killazyme is a great tool to add at the start of fermentation Use Killazyme at First Signs of Problem FinishKillazyme can also be added at the first signs of a problematic ferment to help limit the production of volatile acidity. This reactive addition requires a heavier dosage than a preemptive addition as there is most likely volatile acidity already present.   Use Killazyme to Avoid MLF in White WinesWhen fresh, crisp white wines are desired, Killazyme can be added at the start of a white wine fermentation, or at any point in tank or barrel, to block lactic acid activity and prevent MLF. We still always recommend a sterile filtration for commercial whites before bottling to prevent a later MLF in the bottle. .  Killazyme is also great if you are going to be blending whites where one white went through and MLF and the other white did not.    Barrel Storage Protection of RedsAfter MLF is complete and you storing wines in barrel Killazyme is a great insurance policy to reduce the risk of volatile acidity.  Use: To Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon. To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. Stabilizing Wine After MLF is Complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon. When Blending Partial and Complete MLF Wines: Add immediately after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire. For Sluggish or Stuck Yeast Fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. You can make a 10% solution of Killazyme in water (100 grams per liter of water). However, we find the easiest method is to add the desired dry weight of Killazyme in 5x its weight of warm (tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.

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A small 6mm brush head for getting those tight areas that need a little more scrubbing.  Commonly used for cleaning coffee machine steam wands. Specifications: 7″ long brush; 6mm diamater. T handle for scrubbing Rounded tip – no surface scratching. Heat resistant brush bristles

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Long single sided faucet cleaning brush with soft bristles. Small brush that fits easily into the faucet for a thorough cleaning. Move the brush vertically or rotate with the ring at the bottom of the handle. Features: Measures 3/4" in diameter Brush measures 3.5" in length and 12" in overall length (brush and handle) Bristle materials: nylon  

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An all-grain brewing essential, false bottoms lay in the bottom of a mash tun and prevent grain from leaving, allowing the wort to flow freely into the boil kettle. Fits the 16 gallon Brewer's Best® pots and kettles. Specifications 15.5" diameter Stainless Steel Welded legs

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An all-grain brewing essential, false bottoms lay in the bottom of a mash tun and prevent grain from leaving, allowing the wort to flow freely into the boil kettle. Fits the 8 gallon Brewer's Best® pots and kettles. Specifications 11.5" diameter Stainless Steel Welded legs

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Brewer's Best® Natural Flavorings are convenient and easy to use, allowing you to quickly add fruit and other specialty flavors to your beer or wine recipe. All Brewer's Best® Natural Flavorings are unsweetened and non-fermentable. Typical addition time is at bottling but can also be added during secondary fermentation. For a light flavor add 2 ounces. per 5 gallons and for a robust flavor add the entire 4 ounces. It's recommended to start adding the flavoring slowly and taste test until you're satisfied with the end results. Contains: Propylene glycol, water, ethyl alcohol, caramel color, natural and artificial flavors, glycerin Storage: Dry conditions at ambient temperature Shelf Life: Best if used within 365 days when stored correctly. Refrigerate after opening if all product is not used. Water Soluble 4 ounce bottle Spec Sheet

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Brewer's Best® Natural Flavorings are convenient and easy to use, allowing you to quickly add fruit and other specialty flavors to your beer or wine recipe. All Brewer's Best® Natural Flavorings are unsweetened and non-fermentable. Typical addition time is at bottling but can also be added during secondary fermentation. For a light flavor add 2 ounces. per 5 gallons and for a robust flavor add the entire 4 ounces. It's recommended to start adding the flavoring slowly and taste test until you're satisfied with the end results. Contains: Propylene glycol, water, ethyl alcohol, natural flavors, benzyl alcohol Storage: Dry conditions at ambient temperature Shelf Life: Best if used within 365 days when stored correctly. Refrigerate after opening if all product is not used. Water Soluble 4 ounce bottle Spec Sheet

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The Brewer's Best® Element Burner® is made of heavy duty steel with a 10.125" cast iron manifold for maximum heat delivery and 18 total inches of cooking surface to accommodate larger pots and kettles. The Element Burner® features a large manifold that distributes the flame evenly across the bottom surface of your pot or kettle for optimal heat distribution. This burner can bring ten gallons of water at 50°F to a boil in less than one hour! A fraction of the time on a gas stove or inferior burners. Features: 70,000 - 80,000 BTUs 6.25" wind guard Heavy duty steel construction Adjustable 10 psi propane regulator with 36" hose 10.125" cast iron manifold Large 18" diameter cooking surface For use with propane Instruction Sheet Propane tank is not included.

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The Brewer's BeAst® 16 gallon brew kettle with ports is a perfect choice for intermedieate and advanced brewers. Perfect for full boil brewing, small scale mashing or brew in a bag! The Brewer's BeAst® kettle is a perfect upgrade from the basic brew pot or brew kettle. Fetaures two threaded ports that allow for easy attachement of ball valves, a temperature guage or other accessories. This kettle is ready to be customized as you see fit. Great for use on gas stoves, propane burners or even inductions style stoves. Specifications: Graduated marking inside and out Lid included Two welded 1/2" npt threaded ports Tri-clad 4mm induction ready bottom 1.0mm walls Silicone dipped handles 15.7" diameter x 18.9" high

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Get brewing with the 16 Gallon Brewer's Best Basic Brewing Pot! From the Brewer's Best® line, this versatile pot can be used as a primary kettle or for heating sparge water. With its 10-gallon batch capacity and compatibility with gas stoves and propane burners, it's perfect for brewing. Specifications: Graduated marking inside and out Lid included No ports Constructed of high quality 201 stainless steel 0.8mm wall and bottom (20 guage) Handles on both sides for easy lifting 15.7" diameter x 18.9" high 8 pounds

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CellarScience GSH Naturale was designed for winemakers who want to take advantage of the benefits of Glutathione. Glutathione reduces browning in all wines but is especially useful in whites. In whites with higher levels of terpenes and thiols (e.g. Sauvignon Blanc and Viognier) GSH helps preserve fruity/floral aromas. It is also particularly helpful to produce natural wines or wines with less SO2. Benefits: Protects against oxidation Preserves Terpenes, Esters, and Thiols (3MH, 3MHA) during aging Reduces need for SO2 Improves color stability How it Works:Quinones are a class of compounds that can degrade wine by causing oxidizing reactions that lead to browning and the loss of desirable varietal flavors. Terpenes and Thiols are particularly prone to interact with Quinones. Instead GSH reacts with Quiniones creating a stable compound that does not lead to browning and a loss of flavor and aroma. GSH is a natural compound found in yeast cells and acts as a natural anti-oxidant that can be used in conjunction with SO2 or by itself in the case where the winemaker chooses to use low or zero quantities of SO2. GSH Naturale contains a high percentage of tripeptide glutathione along with other polysaccharides that have a positive impact on body, flavor, aroma. Usually used in conjunction with SO2 as an additional natural inhibitor of browning, GSH Naturale will have positive impact on color, wine, thiol, esters and terpene content throughout the aging process. Use:Add 0.4 to 1.5 grams per gallon (0.1 to 0.4 g per liter) directly into the wine. We recommend starting with a dosage of 1 g per gallon (0.25 g per liter) and adjusting as desired in future batches.

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D system Keg coupler Chrome-plated Body & Probe US Sankey keg coupler to dispense draft beer from the keg. Tap the keg with ease with this lever handle style coupler. Place the coupler base aligned over the valve. Pull the handle out and put down to lock the coupler in this position. You can now enjoy an uninterrupted flow of your favorite beer. D system keg couplers are also called American Sankeys as they work with most North American kegs. USA and Canadian brands, like Budweiser, Busch, Coors Light, Killian’s, Labatt, Michelob, Miller Lite, Milwaukee’s Best, Molson, Moosehead, OV, Pete’s Wicked, Sam Adams use D type keg valves. Both body and probe made of Brass with Chrome plating. Durable and less expensive than SS counterpart. D system keg coupler is the predominant valve system used by most domestic and commercial breweries in the USA. This is a domestic keg tapping device for US local beers that draws beer out from kegs. Use a reliable and durable keg coupler. Choose from the various options and material combinations that suit your needs best. Both coupler body and probe made of Brass material with a layer of Chrome. Durable and built for heavy-duty use in commercial places like pubs and bars.  Pressure Relief valve included for safety.  Releases overpressure gas at 56 – 65 PSI All Krome keg couplers are NSF approved.

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Home Fermenter Winemaking Starter Kit contains all the equipment you need to perfect your wine. From cleaning and sanitizing, through primary and secondary fermentation, you'll find everything you need in this box. This premium kit is designed for batches up to 6 gal (23 L). Contains a 6 gal (23 L) PET carboy.   Premium Kit Contents: 8 gal (30 L) Fermenter & Airlock Mixing Spoon Thermometer Strips x 2 Hydrometer & Test Jar Racking Assembly 6 Gal PET Carboy & Stopper Bottle Filler Bottle Brush Equipment Cleanser Mary's Recipes book This kit has all the equipment you need to start making wine with a wine ingredient kit at your home. This kit can also be used to make fruit wines with additional ingredients and equipment, such as a straining bag.

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Home Fermenter Winemaking Starter Kit contains all the equipment you need to perfect your wine. From cleaning and sanitizing, through primary and secondary fermentation, you'll find everything you need in this box. This premium kit is designed for batches up to 6 gal (23 L). Contains a 6 gal (23 L) Glass carboy.   Premium Kit Contents: 8 gal (30 L) Fermenter & Airlock Mixing Spoon Thermometer Strips x 2 Hydrometer & Test Jar Racking Assembly 6 Gal Glass Carboy & Stopper Bottle Filler Bottle Brush Equipment Cleanser Mary's Recipes book This kit has all the equipment you need to start making wine with a wine ingredient kit at your home. This kit can also be used to make fruit wines with additional ingredients and equipment, such as a straining bag.

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World-renowned yeast strain selected for the production of wheat beers in the typical German style, notably Weizen beers. Producing medium attenuation, robust phenolic character (clove and pepper) and distinct estery notes (fruity and floral). Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but 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: Medium Storage: Store in cool (<59°F), dry conditions. Total Esters: High Shelf Life: 36 months from production date. 7 days from opening. Viable Cells At Packaging: 1.0 *1010 cfu/g Data Sheet  

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750ml Dead Leaf Green (DLG) Burgundy wine bottles with punt.  Typically used with Chardonnay, Pinot Noir, Chenin blanc, and Viognier. Case of 12 bottles

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Contains potassium metabisulphite & is a convenient way to accurately sulphite wine. Each tablet contains 550 mg of active sulphite per tablet. 1 tablet in 1 gallon will provide about 75ppm Two crushed tablets equal 1/4 teaspoon. Safety Data Sheet (SDS)

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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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A perfect pocket temperature probe for homebrewing and BBQ! Check the temperature of your mash, whirlpool additions, or use it to check the internals of that fine-looking Lamb Roast on the bbq! With a range of -58°F to 572°F you will be hard-pressed not to get a temperature reading unless you live in an active volcano...Lava people or something. Specifications: Range: -58°F – 572°F (-50°C – 300°C) Resolution: 0.1°C Temperature Error: +-1°C (0~100°C) Power Supply: 1 x AG13 Battery (included) Functions: On/Off °C/°F Hold  

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Take a bold leap into the world of brewing with our Pixelated Pale Ale - Extract with Grains Kit. This recipe kit combines Mosaic and Amarillo hops to create a hop-forward American pale ale that will challenge your taste buds and inspire you to take risks. Brew your own adventure with this kit! Each kit includes high-quality malt extract, specialty grains, and hops, carefully selected to bring out the distinct characteristic of an American Pale Ale. With step-by-step instructions included, you'll be guided through the brewing process, ensuring a smooth and successful batch every time. Our recipe kits include steeping muslin socks for grain and hop additions. Yeast and priming sugar are not included in the kit and are optional add-on items. Makes 5 Gallons.  Estimated Beer Stats LME Option DME Option Original Gravity (OG) 1.046 1.052 Final Gravity (FG) 1.009 1.010 Approximate ABV 4.9% 5.5% Color (SRM) 5 5 Bitterness (IBUs) 32 30 Ingredient / Instruction Sheet

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