Maryland Homebrew

Dry beer yeast info

This is where we get all of our liquid yeast from

Click here if you need specs on some of the malts we carry

Click here if you need specs on some of the grains or extracts we carry

Beer information and more

Just what it says

A great magazine and a great source for recipes

Check this out for all the local homebrew clubs in Maryland

Support Maryland beers

Dry wine yeast information for lavlin

Makers of the best wine kits out there. We carry just about every single one, in stock

The winemakers magazine

Great wine forum

If we don't have what you're looking for, check here and we'll order it for you

Great stuff for the serious homebrewer. Conicals, chillers, big pots. We stock and will special order any of their items

Makers of the cappers and corkers we all use

These guys make our auto siphons and bottle fillers

These guys make our auto siphons and bottle fillers

Another great conical source and other cool equipment

12:00pm - 4:00pm Sun Oct 12th, Did you know that Duclaw, Raven, Oliver, Brewer's Art, Public Works & Fin City beer taps are all made right here in Baltimore? Stop by Mark Supik & Co. woodturning shop and watch tap handles being turned, sculpted, painted, and labeled. The Cross Street Irregulars Homebrew Club ( http://www.csibrewers.org) and Maryland Homebrew ( http://www.mdhb.com) will be on hand to demonstrate beer making (and tasting) . Our friends from Raven Beer ( http://www.ravenbeer.com/) will have more beer for us to taste as well as door prizes. Hundreds of taps on display in our Beer Tap Museum. Bring your camera. Need a tap for your home keg? Check out our Handle Your Brew kits ( http://www.handleyourbrew.com) and our annual BBW flea market.

6:00pm - 9:00pm Tue Oct 14th, Movie and a beer and of course popcorn! Come share some homebrews and watch the movie "Beer Hunter" about Michael Jackson with Maryland Homebrew and local homebrew club Killer Ales! 6-7pm is a social hour where we all share brews, feel free to bring your own. Also Pub Dog owner and Brewer George Humbert will be here for Q&A and just to hang out with! Movie will begin at 7pm. Wait, no, not that Michael Jackson... "Beer Hunter" is a documentary film about the beloved and influential beer and whiskey journalist Michael Jackson. His books on beer and whiskey have sold millions of copies, and his 1993 Discovery Channel television series, "The Beer Hunter", inspired countless brewers and beer enthusiasts and literally helped shape the course of the craft brewing revolution sweeping the world. Please RSVP to insure we have enough seating.

5:00pm - 9:00pm Thu Oct 16th, Join us at the 1st co-ed Baltimore Beer Babes upstairs at the Mobtown Lounge at Max's Taphouse. A very rare one-time Green Flash/Barley's Angels collaboration beer Treasure Chest, a Saison aged in red wine barrels with Brettanomyces and plums - will be released to raise money for breast cancer research. This breast cancer charity fundraiser was started by the co-founder of Green Flash Brewing Company, who is also a breast cancer survivor. Other special Green Flash beers will be available during this event. $2.50 Green Flash samples, a West Coast themed buffet and raffle prizes! Limited to 75 people.

4:00pm - 6:00pm Sun Oct 19th, The Third Annual No Hops Gruit Ale Contest invites all brewersprofessionals and homebrewersto a challenge of the ancient craft of brewing. We look to celebrate the secrets of old recipes while exploring new ways to exploit traditional botanicals in enhancing the flavor of and preserving beer. This is a free event but as always fabulous things will be available to eat and drink at Liam Flynn's, Rules: Ingredients & Style - *Target style is the historic "Gruit Ale" which isnot a BJCP category. For reference, this beer would qualify as category 23 under BJCP. *At least 50% malted grains. Meads are excluded. Braggots, for example, would not be if ingredients include at least 50% malted grains. *Zero hops permitted. The point of the competition is to experiment with botanicals (herbs, spices,etc) other than hops. Submission: *Submission must be at least 64 OZ of beer. *Submissions must be accompanied by a complete list of ingredients. *All submissions must be delivered to Liam Flynn's Ale House. *Submission must be labeled with name, phone number, and email address of competitor. Judging: *Hedonistic judging will be used. This is not a BJCP-sanctioned event. Judging will be conducted by a celebrity panel plus the over-21 attendees of the event.

12:00pm - 3:00pm Sat Nov 15th, Come learn how to brew your own beer from Terry Hosford at Maryland Homebrew. He will show how to steep your grain through pitching the yeast while covering everything in the middle and the end. Cost is $20 and seats are limited so call 888-BREW-NOW to reserve yours today!

In all-grain brewing you do things a little differently. You extract the sugars you need to make beer directly from the malt. A few extra steps are required, and you need some additional equipment, but it's not all that difficult.

We think once you've seen how it's done, you'll want to try it for yourself. Here's your perfect opportunity.

May 24th from 10am till about 3pm.

Joe O'Keefe, the new president of CRABS.

Maryland Homebrew will then call you in order of the emails and ask for a credit card number to reserve your spot.

We will have a wheat beer competition with cash prizes.

No lawn darts at least no sharp ones.

Prevents oxidation; use 1 teaspoon per 5 gallons at bottling.

Removes pectin haze; use 4 teaspoons to â1/2 cup warm water.

Made from fish swim bladders & used to clear white wines. sufficient for six gallons. add to wine, thoroughly stir & rack after two weeks.

Add â12 teaspoon per gallon of must before start of fermentation. to increase yield and prevent pectin haze.

Stabilizer, use â 1/2 teaspoon per gallon.

Two-pouch system that contains 15 ml of glycerin and 15 ml of sinatin 17 to smooth the taste of young or harsh wines and reduces aging time for homemade wines. one pouch sufficient for 6 gallons.

The most desirable and stable of the wine acids. one teaspoon per gallon will increase acidity by 0.1%.

Sweetener with stabilizer; add to taste, 1-4 oz per gallon.

Handcrafted american white oak barrel. barrels have a medium char, steel hoops and come with the stand, bung, wooden spigot and storing tablet. perfect for aging wine, beer, tequila, brandy, whiskey, scotch, bourbon, rum, cognac or any spirit that benefits from aging. wine and beer aging may require an airlock/bung combination.

For treatment of barrels to remove excess tannin. new barrels need to be treated in the following way: fill barrel with a solution of barolkleen mixed to a strength of 1 pound to 5 gallons of hot water & leave for at least 48 hours. drain the barrel & flush it with clean water until water runs clear from the barrel. mix a solution of two ounces of sodium metabisulfite & one ounce of citric acid in two gallons of warm water. pour this solution in the barrel & roll it around so it comes in contact with all interior surfaces of the barrel. drain the sulphite solution, rinse the barrel well & fill with wine.

5 gallon premium american oak whiskey barrel. made from the finest northern american oak. charred to perfection. great barrel to give a heavy oak flavor.

5 gallon premium american oak wine barrel. made from the finest northern american oak. aged to perfection. these barrels are perfect for again wine or beer

Cradle for 5 gallon oak barrel makes it easy to rotate the barrel for complete coverage and looks good too.

Vino ferm oak chips. 250 grams. chips from originally used sherry oloroso barrels and used whiskey barrels. use with wine or beer.

Place oak sprial directly into the wine. oak flavor is fully extracted in 6 weeks. withdraw sooner for a milder taste.

Place directly into the wine. oak flavor is fully extracted in 6 weeks. withdraw sooner for a milder taste.

Size: 48 x 55 mm silicone solid barrel bung.

Wood spigot - 5 1/2" long. use with a wooden barrel. simply drill a hole in the barrel, place a larger tapered cork, like our #14 tapered cork and using a mallet but the spigot in. serve right from your oak barrel.

Purchase a piston assembly to match your fermentor size. you will need one piston for each different size fermentor you have in your winery. if you have multiple fermentors of one size you only need one piston.

Fits all wineeasy fermentors. purchase the vacuum press kit. you will only need one vacuum press kit for your winery no matter what quantity or size fermentors you have. the vacuum press kit can also be used to degass your wine.

33 wines is a wine journal that.

(anderson) recipes, methods & background of making wine at home. 181 pps.

Featuring tim vandergrift. an easy-to-follow instructional dvd for winexpert kits that will help you make the perfect wine every time.

For all levels of winemakers, takes you from crushing to bottling. 143 pages.

Explains the language of winemaking, includes recipes. 31 pages.

You'll find easy step-by-step instructions in this comprehensive, how-to guide to making extraordinary homemade wines. 169 pages.

This book takes the winemaker through the entire process from growing grapes to making wine. 253 pages.

Drawn from real-life winemaking.

750 ml amber hock wine bottles 12 per case. cork finish. these brown wine bottles can take either a #8 or #9 cork depending on what corker you have.

Caps sold separetly, 12 per case. clear claret screwtop wine bottles.

750 ml punted dead leaf green, burgundy wine bottles. cork finish. perfect for chardonnays. 12 per case. will take either #8 or #9 cork depending on the corker you have. feel free to ask us for our reccomendation.

375 ml clear renana stretch bottles 24 per case. great for icewines!

Caps sold separetly. 750ml green claret screwtop bottles. 12 per case.

375 ml clear semi-bordeaux wine bottles, punted. cork finish. 24 per case. takes a #8 cork.

750 ml cobalt blue california hock bottles, 12 per case.

These are replacement bags for the wine on tap.

Fits standard 1 gallon and half gallon jugs or screw top growlers. these are the caps your are always searching for when going to get your growler filled at your favorite pub.

12 gold colored champagne bottle foils to give your bottle that extra touch.

Pvc shrink capsules with tear tabs, plain black, 30/bag. use with hairdryer, heat gun or dip into boiling water. fits standard cork finish bottle.

Solid burgundy. 30 per bag. pvc shrink capsules with tear tabs. easy to use with hairdryer or heat gun or by dipping into boiling water. fits standard cork finish bottle.

Pvc shrink capsules with tear tabs, plain hunter green, 30/bag. use with hairdryer, heat gun or dip into boiling water. fits standard cork finish bottle.

Solid silver. 30 per bag. pvc shrink capsules with tear tabs. easy to use with hairdryer or heat gun or by dipping into boiling water. fits standard cork finish bottle.

Pvc shrink capsules with tear tabs, white w/grapes, 30/bag. use with hairdryer, heat gun or dip into boiling water. fits standard cork finish bottle.

Pvc shrink capsules with tear tabs, solid metallic ruby color, 30/bag. use with hairdryer, heat gun or dip into boiling water. fits standard cork finish bottle.

Top diameter 7/8, bottom diameter 11/16.

Our first quality corks are a high quality, agglomerated cork. these "agglo" corks are made from uniform shavings & unused portions of cork, & are mixed with appropriate food grade glue to form a dense, well-made cork. the corks are chamfered & are printed with a decorative grape leaf pattern.

Our first quality corks are a high quality, agglomerated cork. these "agglo" corks are made from uniform shavings & unused portions of cork, & are mixed with appropriate food grade glue to form a dense, well-made cork. the corks are chamfered & are printed with a decorative grape leaf pattern.

Portuguese floor corker (nylon crimping jaws) .

Our first quality corks are a high quality, agglomerated cork. these "agglo" corks are made from uniform shavings & unused portions of cork, & are mixed with appropriate food grade glue to form a dense, well-made cork. the corks are chamfered & are printed with a decorative grape leaf pattern.

For fifth bottles. top diameter 15/16, bottom diameter 3/4.

Plastic champagne stoppers. use with wire hoods.

Tasting corks with plastic top for 750ml bottles. 25 per bag.

Our premium quality corks are non-chamfered & have an agglomerated cork center with natural cork disc ends. they are printed with a decorative grape leaf pattern. you will find minimal flaws with these high quality corks. we do not recommend using with the plastic plunger corker.

30 island mist black raspberry merlot labels per pack. gummed back for easy removal. impress your friends with how fancy your wine looks.

30 island mist pinot noir labels per pack. gummed back for easy removal. impress family and friends with the look of your wine bottles.

Hangs around neck of wine bottle. room to write name of wine and/or vintage. 50 per bag.

30 chianti wine labels per pack. gummed back for easy removal. makes the bottle presentation really nice!

30 labels for the island mist cranberry malbec. these labels will make your cranberry malbec look very professional. the labels also go on and peel off with ease.

30 labels per pack. gummed back for easy removal. makes presentation of your merlot wine bottle very professional.

70 beer bottle label holders per pack. fits most 12 oz bottles these are easy, affordable, and just cut right off. to use the fast label, print out your label on regular printer paper. cut to fit your beer bottle, place fast labe around the bottle, slip in label and drop in hot water to shrink around the bottle. then bottle your beer.

32 labels in a pack. 8 per page. safe for laser and ink printers. lots of room for personalization.

30 labels per pack. gummed back.

Resuabale bottle labels! peel off and right back on. use a washable crayon or dry erase marker. great for taking growlers or any size beer bottles to friends houses to show off your beer or cider.

S style airlock with dust cap. stopper sold separately. this airlock will fit any of our drilled stoppers. just pick the stopper that fits your carboy or container and you are off and fermenting your own beer, wine and other fun things.

3 piece airlock. fill half way with sanitized water stopper sold separately. these airlocks will fit in all of our drilled stopper. just choose the stopper to best fit the hole of the carboy or container you have.

The carboy cap fits 3, 5, 6 gallon carboys. two spouts which will accommodate racking & blow tubes or fermentation (air) locks.

3/4" top, 5/8" bottom.

1-1/18" top, 1-1/16" bottom.

100% stainless steel everything that touches your beer is heavy gauge stainless steel or fda approved silicone. no need to worry about what options to buy it's all standard equipment!! weld-free interior the fermenator is the only weld-free interior fermentor on the market!! no stress about bacteria hiding in weld cracks or porosity found in all welds. even so-called sanitary welds. the surfaces of the fermenator where the fittings penetrate are smooth (no weld "ripples") so it is a snap to clean and sanitize. although the weld-free fittings are more expensive than welded fittings, we think it's well worth it for peace of mind and clean, bacteria-free beer. guaranteed 100% leak free!!! our time proven design is rock solid and the core design is identical to hydraulic systems under thousands of psi. even the lid seal can be fully immersed under pressure! easy to clean weld-free fittings all fittings used for the bottom dump and rotating racking arm are stainless steel high quality industrial fittings, not make shift hardware store parts and pipe fittings. and unlike welded fittings, ours can be removed for easy sanitizing by sanitizer, boiling or autoclaving. and our competitor's welded-in fittings can't be replaced if they get accidentally damaged or wear out! and since our fittings can be removed from the tank they are even easier to keep clean! last, but not least, the weld-free fittings allow you to orient the dump valve in any position you want, not where it happens to end up when tightening a welded fitting....such as facing the rear of the refrigerator! rotating racking arm the rotating racking arm is standard equipment! just like the craft brewers huge conical fermentors. this feature allows you to start your siphon with the racking arm horizontal, and rotate it slowly downward until you just start picking up yeast sediment. clearly the best and only way to siphon clear beer! and using the racking arm prevents wasting any beer or carrying sediment into your kegs which happens if you use the bottom dump to rack the beer. this exclusive design utilizes stainless flare fittings which can't hide bacteria like compression fittings can. and the valve handle shows yo the position of the racking arm at all times.

Better bottles are made from a special, scientifically tested pet, which doesn't have the disadvantages of other types of plastic. these plastic carboys are unbreakable, taste and odor free, impermeable to air and are clear and colorless. their non-absorbing, non-porous surfaces are easy to clean and sanitize and do not carry over flavors from one batch to the next. do not use caustic cleaners on these bottles. the three gallon better bottle may be used as a primary or secondary depending on batch sizes of beer, wine and cider.

A five gallon 'carboy' with a hole in it. you will need the simple flo valve and racking adapter to fill the hole which acts as a spigot. install with a small piece of pvc pipe that you can get here or at the hardware store. light-weight, easy to handle and store, better-bottleTM bottles have many advantages over glass carboys. don't think of these carboys as plastic, think of them as flexible glass, only better. they are made from a special, scientifically tested pet, which doesn't have the disadvantages of other types of plastic. these plastic carboys are unbreakable, taste and odor free, impermeable to air and are clear and colorless. their non-absorbing, non-porous surfaces are easy to clean and sanitize and do not carry over flavors from one batch to the next.

To use with the ported better bottle and racking adapter so that there is a 'spigot' for transfering. with pet o-ring closure.

5 gallon glass carboy for wine or beer makers. glass carboys are great for being able to see what is happening with your beer or wine. the 5 gallon carboy is great for a secondary leaving less head space than the larger carboys. stoppers and airlocks sold separetly.

12" nylon funnel with strainer. this funnel fits perfectly in our 6.5 gallon fermenting buckets (ale pails) . you can use this funnel when pouring your wort into your bucket to minimize some of the trub in your fermenter.

8" nylon funnel with strainer. this strainer fits in the mouth of the carboys and jugs we carry. can be used when there is some settlement you don't want in your fermentation.

Ratchet style fruit press. 14" x 18" basket with a 12 gallon capacity. the double ratchet give you sturdy strong pressure for pressing all types of fruit and grapes. the basket wine press can only be shipped on pallet via freight trucking company.

Manual crusher destemmer. all stainless. stand sold separately.

This manual grape crusher has a stainless steel hopper that is 20 inches x 30 inches with paddle style auger. double aluminum rollers turn grapes in to pulp before pressing. set directly on fermenter or crusher stand, sold separately. ships via pallet only.

Fruit press, #40 (16" x 22) , 120-lb capacity, for grapes and other fruit.

5.3 liters this is a great little press for the homewine maker that does not have a lot of use. high quality wine press great for all types of fruits.

Purchase the vacuum press kit. you will only need one vacuum press kit for your winery no matter what quantity or size fermentors you have. the vacuum press kit can also be used to degass your wine. this stand-alone vacuum degassing kit is designed to degas any wine kit in vacuum capable vessels. the wineeasy system is not needed to use this kit.

This is just the center tube for the large auto siphon. in case yours broke.

For when you loose your 5/16" auto siphon tip.

Free-standing electric bottle filler. self primes with automatic shut off. accommodates most size bottles. fills 750 ml bottle in 17 seconds.

The buon vino super automatic bottle filler allows for quick and easy filling of wine bottles for the home winemaker. this bottle filler is easily primed and is self-leveling and self-deactivating to help prevent accidental over-flow. the specially designed tapered tip cascades wine into the bottle. in order to fill additional bottles, you need simply remove the automatic filler from the first bottle and place it into the next, pushing down on the activation lever to continue the wine flow.

Stainless steel rod attaches to any electric hand drill for mixing wine and beer and degassing wine. 24" great tool so you don't have bubbly wine when you weren't planning on it. whips the co2 right out.

24" plastic paddle with a square head. good for stiring when boiling your wort or even for introducing oxygen in your bucket before adding the yeast.

Plastic spoon 24" can handle heat in boil kettle when brewing beer and great for stirring in yeast when making wines and meads.

Great mesh bag for additions of pellet hops during the boil. the fiine mesh fabric keeps the majority of hop material from entering your fermenter. it also works well for dry hopping in the keg, with pellet or whole hops, where it retains most all of the hop matter. perfect size for 1-2 ounces of pellets.

Great for steeping grains or hops this nylon bags have a fine mesh and are reusable.

Nylon grain bag, (8â 1/2" x 9â 1/2") w/drawstring. great for steeping grains or using with hops in your boil kettles. also a good thing to use when adding oak chips to your fermenters.

Jumbo coarse nylon bag (18" x 32") . will fit in some kettles for brew in a bag or buckets for filter out trub or fermenting fruit in for fruit wines.

Very fine nylon bag that measures 10 x 23". can be used for straining fruit, or steeping grains.

Acid testing kit includes: 20cc syringe, glass test vial, color solution 1/2 oz (phenolphthalein) and, sodium hydroxide 4 oz (1/5 normal) used for testing the acidity in homemade wines.

Super accurate 0-32% brix and 1.000-1.140 wort specific gravity refractomer product specs: * 0-32% brix scale / 1.000-1.130 wort specific gravity * accurate to +/- 0.20% brix / +/- 0.001 wort specific gravity * scale divisions: 0.20% / 0.001 wort specific gravity * automatic temperature compensation (atc) * sturdy design, made of durable machined aluminum, not "carbon" plastic * comes in a blue plastic foam-lined hardcase, with a calibration screwdriver, pipette and users guide refractometers are great since they use a smaller sample of wort and no need for temperature correction since you just need that small drop.

12" long x â 3/4" diameter glass pipette sometimes known as a thief. just put your finger over the top hole to draw up a small sample of your wine or beer.

12" glass hydrometer test jar with plastic base for stability. use with our triple scale and proof hydrometers.

Plastic hydrometer test jar. large enough to accomodate the hydrometer/thermometer combo. this test jar is alcohol resistant and dishwasher safe.

We are proud to carry the finest flavor & aroma enhancers on the market. for beer use 1 to 4 oz per 5 gallons. for wine we recommend adding to taste.

Oregon fruit products was established in 1935 & is located in oregon's willamette valley. their fruit is some of the most delicious in the world. the purees contain no seeds, have been commercially sterilized, & can be used right from the can. always use the fruit purees in the primary or secondary fermenter. never boil the purees.

For beer use .7% or 4 to 5 oz per 5 gallons.

Oregon fruit products was established in 1935 & is located in oregon's willamette valley. their fruit is some of the most delicious in the world. the purees contain no seeds, have been commercially sterilized, & can be used right from the can. always use the fruit purees in the primary or secondary fermenter. never boil the purees.

Oregon fruit products was established in 1935 & is located in oregon's willamette valley. their fruit is some of the most delicious in the world. the purees contain no seeds, have been commercially sterilized, & can be used right from the can. always use the fruit purees in the primary or secondary fermenter. never boil the purees.

Five star acid cleaner 35, in a 1 gallon jug. acid cleaner #5 is a blend of inorganic acids wtih a low foam detergent designed to rapidly attack beer scale and stone and will leave metals sparkling. for general use make a solution of only 1 ounce per gallon! circulate or soak for 15 minutes at 50-140f. frain and rinse.

Craft meister cleans brew kettles, fermentors, fittings, tubing and bottles. specially formulated powder dissolves quickly in hot or cold water. it burns through carbon build-up without burning your hands. removes labels from bottles in minutes! use on glass, plastic and stainless steel. not for use on aluminum.

Dissolve 1 tablespoon in one gallon of water. our no-rinse oxygen based compound for cleaning beer and winemaking equipment. great for removing labels. reclosable plastic mini pail.

50 label sleeves per pack. will fit most 26oz and 750ml bottles. print your label, slip on the sleeve with label inside, heat bottle with hot water to shrink sleeve around bottle. once bottle is empty simply cut off! no more soaking and the bottle is ready for refilling.

Iodine based sanitizer. use 1 tablespoon per 5 gallons of cold water. requires two minute contact time. can cause staining. iodophor is a great sanitizer for all your homebrew and winemaking equipment and it doesn't require rinsing!

Perfect for doing those one gallon test batches of wine 2 gallon fermenting bucket with drilled and grommeted lid; clear one gallon glass jug; 38mm screw cap with hole for gallon jug; mini auto-siphon; airlock; easy clean no-rinse cleanser; 5 ft siphon tubing; siphon hose shut-off clamp; small coarse nylon straining bag; sodium campden tablets; montrachet red star yeast; winemakers recipe handbook; equipment instructions.

These grapes are 100% organic, certified docg grape must from the heart of the chianti district in tuscany, italy. the docg title is the most prestigious designation a grape (and wine) can achieve in italy. each varietal is nurtured to its fullest flavor and color according to strict italian regulatory standards, and then picked by their commercially-certified enologist at peak ripeness. immediately after the grapes are harvested, they are put through a patent-pending freezing process to preserve the grapes in a "just-picked" state, and imported for us to make excellent wine. a black varietal that initially earned notoriety and controversy as a component in the well-known super tuscan blends. this varietal can be fermented alone or blended with sangiovese and other varietals to produce as well as super tuscan blends with significant power, depth and complexity. our grape is very dark and intense in color. it is characterized by ripe black cherry flavors that can give a perception of sweetness as well as strong notes of black currant. it produces an absolutely beautiful wine with significant tannic complexity and a rich and velvety finish.

These grapes are 100% organic, certified docg grape must from the heart of the chianti district in tuscany, italy. the docg title is the most prestigious designation a grape (and wine) can achieve in italy. each varietal is nurtured to its fullest flavor and color according to strict italian regulatory standards, and then picked by their commercially-certified enologist at peak ripeness. immediately after the grapes are harvested, they are put through a patent-pending freezing process to preserve the grapes in a "just-picked" state, and imported for us to make excellent wine. indigenous to tuscany, sangiovese is the most widely planted red grape in italy, and the dominant varietal in chianti and super tuscans. the flavor profile of our sangiovese is a deep ruby color with garnet hues; elegant bouquet of leather, black cherries/ dried cherries, plums, berries and flowers (violets) . it tends to be elegant on the palette, including classic plum and dried cherry characteristics with moderate natural acidity and generally a medium-body ranging that can be rich and flavorful.

The adjusted concentrate of choice northwest varieties to maximize the flavor, aroma, and tartness.

Evergreen, the most common variety grown in the pacific northwest.

Lambert: a black, crisp fruit with superb flavor.

Late variety fruit with outstanding flavor, grown in oregon and california orchards.

Italian variety, large delicious black-purple fruit with yellow green flesh, from oregon.

This handy gadget easily removes the yellow cap from the juice bag of your wine kits. no more struggling and spilling wine with this bag decapper.

(narbonne) : the lavlin 71b-1122 yeast metabolizes more of the malic acid during fermentation than most other yeasts and should be considered for wines which are high in acid. it is noted for producing "fruity" reds, such as vin nouveau, and works well with high-acid native north american varieties, producing rounder, smoother, more aromatic wines that tend to mature quickly. one pack is good for up to 5 gallons.

Prise de mousse : the lavlin ec-1118 is the original, steady, low foamer, excellent for barrel fermentation or for working on heavy suspended pulps. it is one of the most popular wine yeasts in the world. it ferments well at low temperatures, flocculates well, and produces very compact lees. it is good for champagne bases, secondary fermentations, restarting stuck fermentations, and for late harvest grapes. it is also the yeast of choice for apple, crabapple, cranberry, hawthorn, and cherry wines. it has excellent organoleptic properties and should be in every vintner's refrigerator. one pack is good for up to 5 gallons.

(montpellier) : the lavlin k1v-1116 strain tends to express freshness of the grape or fruit variety, especially in sauvignon blanc, semillon and chenin blanc, but also in fruit such as peaches, nectarines and kiwis. the natural fresh fruit aromas are retained for a longer period compared to standard yeasts. it is recommended for french hybrid whites and mature reds as well. the k1v-1116 ferments well under stressed conditions and may be used to restart a stuck fermentation. of considerable interest to many is the fact that k1v-1116 is capable of fermenting to 20% alcohol if sufficient nutrients and yeast hulls are used. one pack is good for up to 5 gallons.

Pasteur champagne is a strong strain with a very high alcohol tolerance ( 16% vol.) . used to avoid sluggish fermentation and to restart stuck ones with remaining residual sugars. recommended for sparkling wines processed by traditional or charmat methods.

Premier cuvee yeast by red star is also known as prise de mousse. good for reds, whites and restarting stuck fermentation. like a champagne yeast it is low foaming and and strong acting.

Malolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine.

Platnium strain available september-october. for use in rice based fermentations. for sake, use this yeast in conjunction with koji (to produce fermentable sugar) . wlp705 produces full body sake character, and subtle fragrance. alcohol tolerance: 16%; attenuation: 80%; flocculation: n/a; optimum fermentation temp: 70%.

This yeast contributes to the complexity of white varietals, especially in barrel fermented chardonnay. alcohol tolerance: 15%; attenuation: 80%; flocculation: low; optimum fermentation temp: 60-90â°f.

German in origin, this yeast has high fruit/ester production. perfect for riesling & gewurztraminer. moderate fermentation characteristics & cold tolerant. attenuation: 80; flocculation: low; optimum ferm temp: 50-90.

Classic yeast for white wine fermentation. slow to moderate fermenter and foam producer. gives an enhanced creamy texture. alcohol tolerance: 16%; attenuation: 80% ; flocculation: low; optimum fermentation temp: 60-90â°f (16-32â°c) .

A great gift for that cheese lover. Log what cheese is was, what creamery it came from, how the texture and flavor was and more.

Considered to be the "Bible of home cheese makers", this book may be bought by itself or as part of our Starter Special (AGSD) . There are 75 cheese recipes, 25 other dairy recipes, Q&A, stories about cheese makers and lots more.

With a little effort and a lot of fun, you can make your very own preservative free cheeses! Start now and make this a family tradition. This kit comes with detailed recipes, demystifying all the steps in the cheese making process. DO NOT FORGET TO ORDER WAX WHEN ORDERING THIS KIT. CONTENTS: Basket Mold, Vegetable Rennet Tablets, Mesophilic DS Starter, Thermophilic DS Starter, thermometer, 1/2oz. Calcium Chloride, 1 yd Re-usable Cheesecloth, Recipe Booklet Use to make a variety of eight delicious cheeses right in the comfort of your very own kitchen!!! STORAGE: Rennet tablets, mesophilic culture and thermophilic culture should be stored in the freezer. Rennet tablet will last up to 5 years and cultures will keep up to two years if stored properly. Calcium chloride should be stored tightly sealed in a cool, dark place. This cheesemaking makes up to 8 types of cheeses including: Farmhouse Cheddar, Gouda, Monteray Jack, Feta, Cottage Cheese, Colby, Parmesan and ricotta.

Cheese Cloth for use with making hard cheeses. CONTAINS: 2 yards of 100% cotton, 60 thread per inch, reusable Cheese Cloth. USAGE: Can be used for draining large curd cheeses, lining hard cheese molds for pressing and bandaging your finished cheeses. Before first use machine wash with an unscented detergent. TO CLEAN: Rinse first in cold water after use to remove all cheese particles then machine wash with an unscented detergent, may be boiled to sterilize.

For the cheeser who wants to make larger batches, the CHEESYPRESS II will accommodate the curds from a 5 gallon batch. It is 6" inside diameter and 8.5" tall and pressure is based on a 100 lb spring. This is a great Cheese Press.

Made for scooping curds, this handy stainless steel ladle is a great addition to your cheese making supplies. DESCRIPTION: Stainless Steel with 9" handle and 4-1/4" diameter ladle. USAGE: Use to ladle curds from pot into cheese cloth lined mold for pressing or into butter muslin for draining. TO CLEAN: Wash in hot soapy water after use and allow to dry.

3.5" high, diameter is 7.5" at the top, tapering to a 7" closed bottom, which allows for stacking of multiple molds. Also includes a follower for more serious pressing. Will accommodate a 4-5 lb cheese. This mold is ideal for Blue, Tomme, or Trappist/StPaulin style. This is a tapered mold designed for a max pressing weight of 8-12 lbs. The top is wider so several molds can be stacked on top of each other for pressing. Turning the cheese several times with no weight towards the end of the molding stage evens out the top and bottom diameters so it ends up with a nice little bulge in the side. The follower does not go all the way to the bottom so I usually store these with the follower upside down in the mold which makes it easy to stack them on top of each other.

This press plans will help you make your own lever-style press. You will be able to accurately measure your pressure and use any type and size of mold. With a little time and some simple woodworking, you will have a very convenient and easy to use cheese press.

Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax. CONTAINS: A formulation of paraffin and microcrystalline wax, food grade coloring YIELD: One pound will wax approximately 12-20 cheeses when brushed on. If dipping method is used you will need at least a 5 pound block. If you are waxing all the time, 10 pounds will save you some money. We also offer a box of 60 pounds that is unwrapped and in bulk form. DIRECTIONS: It is safest to melt wax in a double boiler so that it is not subject to direct flame. Never leave melting wax unattended. Wax can explode at high temperatures. Heat wax to 120oF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt) , or you can very carefully dip your cheese into the wax pot one side at a time (it can get very slippery) . Two thin coats are preferable to one thick coat. Be sure to fill up any air spaces as mold needs air to grow. When you are ready to eat your cheese, the wax is simply peeled off and can be strained through Butter Muslin (U2) to be reused over and over again. STORAGE: Store in cool place, away from any high heat. Will keep indefinitely.

With a little effort and a lot of fun, you can make your very own preservative free cheeses! Start now and make this a family tradition. This kit comes with detailed recipes, demystifying all the steps in the cheese making process. DO NOT FORGET TO ORDER WAX WHEN ORDERING THIS KIT. CONTENTS: Basket Mold, Vegetable Rennet Tablets, Mesophilic DS Starter, Thermophilic DS Starter, thermometer, 1/2oz. Calcium Chloride, 1 yd Re-usable Cheesecloth, Recipe Booklet Use to make a variety of eight delicious cheeses right in the comfort of your very own kitchen!!! STORAGE: Rennet tablets, mesophilic culture and thermophilic culture should be stored in the freezer. Rennet tablet will last up to 5 years and cultures will keep up to two years if stored properly. Calcium chloride should be stored tightly sealed in a cool, dark place. This cheesemaking makes up to 8 types of cheeses including: Farmhouse Cheddar, Gouda, Monteray Jack, Feta, Cottage Cheese, Colby, Parmesan and ricotta.

This is a thick, old-fashioned New England Buttermilk which can be made with skim or whole milk. The amount of character (acid, flavor, texture) can be controlled by increasing or decreasing time and/or temperature. Buttermilk Culture Includes: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris. YIELD: Each packet sets 1-2 quarts of milk and makes 1-2 quarts of buttermilk. We recommend using 1qt. If you would like to use 2qts, simply give it a little more time to set. DIRECTIONS: At 72oF, sprinkle 1 packet onto your milk and let it rehydrate for 1-3 minutes. Stir in to dissolve and let set 12 to 24 hours. STORAGE: Keep packages in the freezer, they will last up to 2 years.

This salt melts easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process and it is the lactic bacteria that is important to the proper aging of cheese. What we are looking for in Cheese Salt is one that will not dissolve too quickly or slowly. If a fine grain salt is used it will dissolve very quickly creating a very high brine content near the curd surface and impede the movement of salt into the cheese. If too coarse a grain it will dissolve too slowly and not control the culture bacteria activity. A moderate crystal size is what we have sourced for our cheese salt here. The Cheese salt will help flavor production, preservation and brining of your cheese.

Add this to a light cream for delicious Creme Fraiche that may be served fresh or used in cooking. When drained slightly it will even produce a creamy mascarpone cheese Creme Fraiche Culture Includes: lactose, (LLC) lactococcus lactis subsp. cremoris, (LL) lactococcus lactis subsp. lactis, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme. YIELD: Each packet will set up to 1 quart with a yield of approximately 1 pound. DIRECTIONS: Heat 1 qt. pasteurized light cream or 1/2 & 1/2 to 86oF. Add and mix in 1 packet, let set at room temperature undisturbed for 12 hours or until thickened (as in yogurt) . Ladle curd gently into a butter muslin lined colander, hand and drain 6-12 hours. Refrigerate and enjoy! STORAGE: Keep packages in the freezer, they will last up to 2 years. NOTE: The recipe (on the package) calls for Butter Muslin.

This Fromage Blanc starter culture has to be one of the most sensational finds for cheesemakers. It is so simple even your children can make it. It is similar to cream cheese with a delightfully rich flavor. Fromage Blanc can be used in cooking or simply spread on your morning toast. Fromage Blanc Culture Contains: Lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) Lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme YIELD: Each packet will set up to 1 gallon of milk and will yield approximately 2 pounds of fresh cheese. DIRECTIONS: Heat 1 gal. pasteurized milk to 86oF. Add and mix in one packet. Let set at room temperature, undisturbed, for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate. STORAGE: Keep packages in the freezer, they will last up to 2 years.

This kefir produces a rich, creamy drink with a bubbly effervescence which may be sweetened with honey or maple syrup to produce a refreshing and nutritious dairy treat. This culture can be used with cow, soy or goat milk and may be re-cultured. This Kefir culture can be re-cultured but it is a complex culture (many different cultures) and is very difficult to get consistent results without good temps and time controls on the ripening. Kefir Culture Includes: l. cremoris, l. plantarum, s. lactis, s. cremoris, s. diacelilactis, saccharomyces kefir, skim milk powder, ascorbic acid ALLERGEN WARNING: This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimps) . YIELD: One packet will culture 1 gallon of milk. DIRECTIONS: Heat 1 gal. of pasteurized milk to 86oF. Add and mix in 1 packet. Cover and let set at room temperature undisturbed for 12 hours or until thickend to desired consistency. Refrigerate. STORAGE: Keep packages in the freezer, they will last up to 2 years.

This Capilase Lipase powder adds a piquant flavor to Italian Cheeses such as Romano and Provolone. Product is Kosher CONTAINS: Salt, pregastric lamb lipase and non-fat milk.

Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby.

Penicillium Candidum (white mold) is used to ripen and flavor Brie, Camembert, Coulommiers, and a variety of French Goat Cheeses. It produces a nice, white bloom on the surface of your cheeses. It is highly recommended to use this in combination with Geotrichum Candidum, which helps prevent the skin from slipping off your finished cheese. CONTAINS: Penicillium Candidum YIELD: When adding directly to the milk, using 1/8tsp for 4-8gallons, this packet contains enough powder to do 40-80 gallons of milk. DIRECTIONS: For the home cheesemaker using 2-4 gallons of milk, simply add 1/16 teaspoon of this to the milk at the same time you add culture. Also, just a pinch of Geotricum will help to develop a great rind. When making larger batches of 50 gallons or more it is more economical to add the mold powder to 1qt of water with 1/2 teaspoon of salt in an atomizer, rehydrate for 16 hours and then spray the new cheese surface. Store the atomizer in the refrigerator and it will keep for up to 60 days. STORAGE: Store in the freezer. Mold powder will last up to 2 years when stored properly. NOTE: This product is Certified Kosher OU.

Each tablet is scored into 4 segments for ease of use. INGREDIENTS: Microbial coagulant (Mucur Pussillus and/or Mucur Miehei) , Megnesium Stearate, Microcrystaline Cellulose. YIELD: 1/2 tablet will set 2 gallons of milk in approximately 45 minutes at 86-95F. Ten tablets will set approximately 40 gallons of milk. DIRECTIONS: Crush desired portion of tablet and dissolve in 1/4c. cool, non-chlorinated water. Add to milk when specified in recipe. Stir to distribute thoroughly. NEVER keep part of rennet solution for later use. When using store bought milk you may need to add a little more rennet. These Rennet tablets contain no animal products, are gluten free and Non-GMO STORAGE: Store rennet tablets in the freezer. They will last at least 3 years if stored properly.

Want to make some delicious, this sour cream? This will do it for you! This sour cream starter will turn a quart of cream into just that. You can even make low fat sour cream with low fat or skimmed milk. This Sour Cream Culture Includes: malto dextrin, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. biovar diacetylactis, leuconostoc mesenteroides subsp. cremoris YIELD: Each packet sets 1 quart of cream. DIRECTIONS: Heat 1qt. pasteurized light cream or 1/2 & 1/2 to 86oF. Add and mix in 1 packet. Let set at room temperature, undisturbed, for 12 hours or until thickened to desired consistency. STORAGE: Keep packages in the freezer, they will last up to 2 years.

This Thermophilic starter culture comes as a single pack and a mother culture must be incubated as per directions below. Thermophilic Starter Culture Includes: s. thermophilus, d.s.lactis, helveticus and malto dextrin YIELD: Each packet will make 1 quart of prepared culture. DIRECTIONS: To 1qt. sterilized milk cooled to 110oF, add 1 packet, mix and let set undisturbed 12-15 hours. Use within one week. To re-culture, store in ice cube trays in freezer. To 1qt sterilized milk cooled to 110oF add 1 cube of prepared starter and repeat process given above. Useage amounts are in the range of 1-2% by volume (1.25- 2.5 ozs per gallon of milk) . STORAGE: Keep packages in the freezer, they will last up to 2 years.

A delicious, rich, creamy and tangy yogurt which may be recultured. Contains live cultures s.thermophilus, l.bulgaricus, skim milk and/or lactose, lactic cultures, ascorbic acid. DIRECTIONS: Heat 1-2qts milk to 180oF and cool to 105-115oF. Pour into a thermo-like container (or Yogotherm) . Add packet and mix well. Let incubate 5-7 hours or until thickened to desired consistency. For a thicker yogurt, before heating add 3 tablespoons milk powder for each quart of milk. To re-culture, save 2-3 tablespoons prepared yogurt to culture your next batch. When this no longer works to culture the milk, prepare a fresh batch with a new packet of yogurt. STORAGE: Keep packages in the freezer, they will last up to 2 years. DISCOUNTS: If you really love these you can buy 12 or more packerts and you will receive our price break of $3.00 for each packet. NOTE: Yogurt is very simple to make using our Yogotherm (E69) or our Automatic Yogurt Maker (E79) If you are interested in a Greek Style yogurt simply take your finished product and drain it for 2 hours in 2 layers of our Butter Muslin cloth. (You can use the clear whey on top for soup stocks or in baking.)

The Ultimate Do-It-Yourself guide for homebrewers! Includes the best projects stories to run in BYO magazine over the past 16 years! All projects include a parts & tools list as well as detailed instructions on the build and pictures to help guide you through the project. 25 project plans include: Cooler Mash Tun; Continuous Sparging System; Countertop All-Grain System; Electric Heat Stick; Convert Brew Pot to Kettle; Convert Keg to Kettle; Counterpressure Bottle Filler; Portable Kegerator; Rebuild a Keg & Spunding Valve; Counterflow Wort Chiller; Recirculating Wort Chiller; Carboy Spray Wand; Keg & Carboy Cleaner; Tap Handles; Home Kegerator; Nitro Kegerator; Glycol Fermenter; Inline Aerator; Yeast Stir Plate; Inline Thermometer; Pump Toolbox Combination; Water Filter; Randall-Style Hop Filter; French Press Hopback; Hop Dryer.

Pierre Rajotte traveled the globe in search of the ultimate brew and found that Belgian ale is the pinnacle of artistic brewing complexity. 176 pages.

Comprehensive recipe book for those looking to make award-winning, tried & true beers. For all levels of brewing. 201 pages. Includes a lot of Belgian recipes.

(Gordon Strong) Brewing Better Beer is a comprehensive look at technical, practical and creative homebrewing advice from Gordon Strong, three-time winner of the coveted National Homebrew Competition Ninkasi Award. Discover techniques, philosophy, recipes and tips that will help you take your homebrew to the next level. 316 pages.

This advanced, all-grain reference book has been completely revised & expanded. A must for any serious home brewer's library. 363 pages.

12 oz Amber Beer Bottles, 24 per case. Take regular bottle caps sold separately.

12 per case. They will take a crown cap or use the Belgian Beer corks. To do this we reccomed either the Colonna Corker/Capper or the Italian Floor corker. A great presentation especially when used with our wire hoods.

1 liter Amber E Z Cap Bottles -w/flip cap & washer, 12 per case. Smooth sides for labeling w/E Z Cap logo on shoulder. These bottles are great for just about anything! Beer, wine, cider kombucha, mead. These amber bottles will even take a regular crown top.

16 oz Amber E Z Cap Bottles - w/flip cap & washer. 12 per case. These brown bottles will also take a regular crown top. Flip top bottles are great for beer, wine, cider kombucha and more!

16 oz Clear E Z Cap Bottles - w/flip cap & washer, 12 per case.

For 1 gallon jugs.

Will cap just about any size beer bottle. With trigger mechanism for easy height adjustment. Base can be mounted onto work table.

Extra Caps that work with our EZ cap bottles. By purchasing these E.Z. Cap caps you agree to all terms and conditions listed below: DISCLAIMER FROM E.Z. CAP: 585114 Alberta Ltd DBA E.Z. Cap and LD Carlson Co. shall not be held liable for any loss or damage caused by the use of wire bails and closures manufactured by E.Z. Cap on glass bottles manufactured by any entity other than those manufactured by E.Z. Cap.

Sold per pound. About 200 bottle caps are in a pound. These black beer bottle caps have an oxy liner for a better bottle seal.

12 per bag. Metal screw top caps for screw on wine bottles.

Plain white die-cut labels. Size: 3.5" x 2.375" 8.89 cm x 6.033 cm Layout: 8 labels Per Sheet. These are printer friendly and can be customized for your homemade, beer, wine or cider.

Design & print your own custom labels. Computer owners with a graphics software package will enjoy these. Per package of 18. Dry gummed back wet on and rinse right off.

Design & print your own custom labels. Computer owners with a graphics software package will enjoy these for labeling beer, wine, cider or anything you can think of. Per package of 18 if you create 6 labels per page you can make 108 labels with this pack. Dry gummed back wet on and rinse right off.

Party Pig manual Activation Pump is used to activate the pressure pouches. Once you have the pouch filled and your party pig valve is in place, insert the end of the tubing into the valve nozzel, press the button and squeeze the bulb to pressurize the bottle which will activate the pressure pouch.

Replacement gasket for party pig. 2.75" diameter. This gasket goes in between the valve and the body of the party pig.

Party Pig Pressure Pouches are needed everytime you wish to refill your Party Pig Bottle with fresh beer. After activation with the activation pump, it will inflates to a constant 15-20 pounds per square in of pressure keeping beer fresh and carbonated for several months.

The auto siphon is a great little gadget that starts a siphon with a single stroke in as little as an inch of liquid. Includes a 24" racking tube. Tubing sold separately. Must have for any beer or wine maker.

Clear tip, no drip bottle filler. Perfect for filling your wine, beer, cider and anything else you plan on bottling. Makes bottling a lot easier. Push down in the bottle to flow and pick back up to stop when the liquid gets to the top of the bottle. The level will drop to the perfect level in the bottle.

This clamp will fit right onto your large auto-siphon making a more secure and easy transferring process.

Clamp is good for 1/2" and 3/8" ID tubing. Put hose through. Press down with thumb to turn off flo of beer or wine push up to start again.

Attaches to fermenting bucket to hold racking tube in place. This clip will make it much easier when transfering your beer or wine so you can have a free hand.

Fast-acting tablet easily cleans growlers - no brushes or agitation needed! Add tablet and fill growler with warm water and watch as soils break down in just minutes. No need to pre measure cleaning solutions.

Blichmann knows those cleaners and sanitizers can be harmful to your skin so these gloves will do the trick to protect them. Tear and puncture resistant nitrile rubber gloves are 28 mil thick - 3 to 4 X that of household gloves, but still maintain great feel and dexterity! These gloves reduce risk of burns and scalds and keep harmful sanitizers, acids, and caustic chemicals from your skin. Since they can be effectively sanitized, they are a great way to keep sanitized equipment sanitized! Elbow length allows you to reach into 5gal pails. Sizing Guide: Gloves are available in M (size 8) , L (size 9) , and XL (size 10) . To select your size, measure the circumference of your hand at the knuckles using a flexible fabric tape or a piece of string in inches. That measurement corresponds with the glove number size. For half sizes, round up to the next size. For example, of your hand measures 8.5", select the size 9 glove. For 8.25", select the size 8 glove.

Iodine based sanitizer. Use 1 tablespoon per 5 gallons of cold water. Requires two minute contact time. Can cause staining. Iodophor is a great sanitizer that does not require rinsing. Use for sanitizing all your homebrewing and winemaking equipment.

Use 1 tablespoon per gallon of of warm water to clean off your homebrewing and winemaking equipment. Straight A is more of a heavy duty cleaner that removes tough soils. You will want to rinse after using straight A. Great stuff for removing labels from beer bottles and its enviromentally friendly!

S style airlock with dust cap. Stopper sold separately. This airlock will fit any of our drilled stoppers. Just pick the stopper that fits your carboy or container and you are off and fermenting your own Beer, wine and other fun things.

3 piece airlock. Fill half way with sanitized water Stopper sold separately. These airlocks will fit in all of our drilled stopper. Just choose the stopper to best fit the hole of the carboy or container you have.

The carboy cap fits 3, 5, 6 gallon carboys. Two spouts which will accommodate racking & blow tubes or fermentation (air) locks.

3/4" Top, 5/8" Bottom.

1-1/18" Top, 1-1/16" Bottom.

Blichmann Auto Sparge. You will love this set it and forget it design. The autosparge automatically sets the hot liquor flow rate and liquid levels in your mash/ lauter tun. Works well with RIMS or gravity systems. Auto sparge is a stainless steel float ball and rod that comes wth a 18" silicone hose. Will fit any pot larger than 12" in diameter even converted kegs. The auto sparge requires a 13/16 to 7/8" mounting hole. If you are ordering a boilermaker Blichmann can place the hole for you at your desired location. Just give us a call.

Their patent pending button louver false bottom is a hybrid of a perforated false bottom (high efficiency) and a slotted manifold (plug resistance) to give you the best of BOTH designs!

Their patent pending button louver false bottom is a hybrid of a perforated false bottom (high efficiency) and a slotted manifold (plug resistance) to give you the best of BOTH designs!

This companion product to the KettleValve® screws inside the KettleValve® to turn any pot into a mash tun or to filter out hops of your boil kettle. All stainless steel construction, with a threaded 1/2" NPT male inlet to fit Polar Ware® and other valves.

You will need to purchase this optional communication cable to connect your PC to the TOWER of POWER controller. This cable is NOT a simple USB cable! It converts the instruments RS485 protocol to USB via an imbedded chip in the cable. While the Blichmann communication cable will work on nearly every windows machine Blichmann cannot guarentee that it will plug and play out of hte box due to the large variety of operating systems and hardware platforms. If it does not load immediately out of the box you can download some drivers at blichmannengineering.com/products/tower-power.

This immersion wort chiller is great for 5 gallon batches to cool them down quickly. Cold water runs through the copper coolers and out the other end. Place chiller in kettle during last 10 min of boil to sanitize. When you turn the heat off turn the water on.

The Shirron wort plate chiller is a highly-efficient, compact plate-type wort chiller! Made with 11 stainless steel plates that have been fused together with copper solder, these chillers have small channels weaving their way up and down each plate. This creates more surface area for the wort to travel over, and more time for the water to cool the wort down. The small, compact design allows for any easy integration into any brewing setup, and takes up less space than any other chiller on the market. Cleaning a plate chiller is a bit more involved than a normal immersion chiller, due to the tiny pockets created by the channels in the plates. These pockets can harbor cold break material, hop remains, or any other solid, and if not removed can cause infection in subsequent batches. The best way to clean is to recirculate a solution of hot water and PBW through the chiller as normal, then backflush the chiller, bringing the PBW through the "Wort Out" side in out through the "Wort In" side. This should remove any particulate that may have gotten trapped by the folds in the plates. Since this type of chiller is relatively new to the homebrewing market, we are unsure just how much solid matter can be trapped in the plates over time, and if a thorough cleaning can break any of the solids free from the corners or not. 12.5" long, 3" wide, and 2" thick. The wort inlet and outlet is 1/2 Inch Male Pipe Thread, and the water in and out is 3/4 Inch Male Garden Hose Thread.

The TherminatorTM is the fastest way to chill your wort to yeast pitching temperature and get your fermentation off to a quick, bacteria-free start. All 316 stainless steel plates and fittings. Chill like the pro's - Identical to commercial brewery chillers. Brazed together with pure copper in an oxygen free furnace- no potential leaks like a gasketed unit! Chill 10 gal in 5 min to 68F using 58F cooling water at 5 gpm. Great for southern climates! Ultra compact (7.5" W, 4" D, 3" H) Super low restriction - ideal for gravity feed. Easy to clean and sanitize - small enough to boil! Garden hose thread connections on water side - no extra adapters to buy! 1/2" male NPT fittings on wort side mates up with virtually all common hose connector types. Easier to sanitize than female fittings! Saves water - lowest water consumption on the market! Comes with heavy gauge stainless mounting bracket. The blichmann Therminator Plate chiller is a beast!

Industrial-grade, non-marking casters with wheel locks are available for all F2 and F3 series Blichmann FermenatorTM conicals! Wheel outriggers add stability. Casters can be used with the optional leg extensions, too, for the ultimate in versatility. This increases overall height by 3 1/4". Casters, brackets, and braces are steel-plated for durability. Blichmann casters can be special ordered.

This set of 3 casters will fit Blichmann 7gallon conical fermenters (they do not fit other brands) . These swivel casters make it easy to move your Fermenator around your brewery. The casters feature locks so you can lock your Fermentator in place to prevent unwanted movement. These fit all F2 and F3 Blichmann Fermenators with channel shaped stainless legs (they do not fit older Fermenators with L shaped legs) . They add 3.25" to Fermentator height. Note: casters and leg extensions are now compatible with each other.

Tri-clamp Fittings For FermenatorTM Conicals: By popular request we have developed a tri-clamp (sanitary) fittings for our full line of FermenatorTM conicals. This new design maintains all the operational features of our standard fittings, but adds that sleek professional look to your brewery. This completely weldless design includes a 1" bottom dump assembly complete with elbow, ball valve, barb fitting, cover plate, and all clamps and gaskets. The racking arm is a 12" tri-clover design, and also includes the barb fitting, cover and all clamps and gaskets. In addition, we are offering an OPTIONAL tri-clamp blow-off assembly that fits into the #7 stopper hole on the lid. The blow-off assembly is actually compatible with ALL FermenatorTM conicals we've ever built! It includes an elbow, 1" barbed fitting, and a 12" barbed fitting for CO2 pressurization of the unit for pumping the finished beer. Note that our competitor does not include the barbed fitting or a cover plate which will be needed for operation. Ours are included at a very competitive price. They also do not offer a tri-clover blow-off assembly. Unfortunately, units already sold cannot be retrofitted with the tri-clover bottom dump and racking fittings since different size holes in the tank are required for the tri-clamp bulkhead fittings. See 14 gallon conial without triclover fittings for more information.

Tri-clamp Fittings For FermenatorTM Conicals: By popular request Blichmann has developed a tri-clamp (sanitary) fittings for their full line of FermenatorTM conicals. This new design maintains all the operational features of our standard fittings, but adds that sleek professional look to your brewery. This completely weldless design includes a 1" bottom dump assembly complete with elbow, ball valve, barb fitting, cover plate, and all clamps and gaskets. The racking arm is a 12" tri-clover design, and also includes the barb fitting, cover and all clamps and gaskets. In addition, we are offering an OPTIONAL tri-clamp blow-off assembly that fits into the #7 stopper hole on the lid. The blow-off assembly is actually compatible with ALL FermenatorTM conicals we've ever built! It includes an elbow, 1"7 barbed fitting, and a 12" barbed fitting for CO2 pressurization of the unit for pumping the finished beer. Note that their competitor does not include the barbed fitting or a cover plate which will be needed for operation.

Replacement lid seal for your 14.5 gallon Blichmann Conical.

Better Bottles are made from a special, scientifically tested PET, which doesn't have the disadvantages of other types of plastic. These plastic carboys are unbreakable, taste and odor free, impermeable to air and are clear and colorless. Their non-absorbing, non-porous surfaces are easy to clean and sanitize and do not carry over flavors from one batch to the next. Do not use caustic cleaners on these bottles. The three gallon better bottle may be used as a primary or secondary depending on batch sizes of beer, wine and cider.

A five gallon 'carboy' with a hole in it. You will need the simple flo valve and racking adapter to fill the hole which acts as a spigot. Install with a small piece of pvc pipe that you can get here or at the hardware store. Light-weight, easy to handle and store, Better-BottleTM bottles have many advantages over glass carboys. Don't think of these carboys as plastic, think of them as flexible glass, only better. They are made from a special, scientifically tested PET, which doesn't have the disadvantages of other types of plastic. These plastic carboys are unbreakable, taste and odor free, impermeable to air and are clear and colorless. Their non-absorbing, non-porous surfaces are easy to clean and sanitize and do not carry over flavors from one batch to the next.

To use with the ported Better Bottle and racking adapter so that there is a 'spigot' for transfering. With PET o-ring closure.

The Brewer's Best Vintner's Best Brew Belt will help you maintain a constant brewing temperature of 68-75° F for all of your fermenting beverages (beer wort, wine must) . Environments in your home may not be ideal for keeping your fermenter at the perfect temperature. The Brew Belt is here to help. It will maintain a constant temperature for up to 8 days. Comes with two spring sizes to fit most fermenters. 15W. The brew belt it not meant for use on glass carboys.

A handy little gadget designed to take the pressure off your fingers when trying to remove the lid from a fermenting bucket. Also works when removing the lid from the frozen wine must like vino superiore.

Blichmann 3pc stainless ball valve. A great valve for a competitive price. All stainless construction and Teflontm seals means a lifetime of use. 3pc design means you can disassemble for cleaning/sanitizing and replacing seals. 1/2 NPT.

The Stainless 1/2" MPT (Male Pipe Thread) x 1/2" Barb works well with the Blichmann 1/2" stainless ball valve or any of our other ball valves and couplers. Makes attaching 1/2" tubing to your equipment easy with the use of one of these barbs on your mash tun, hot liquor tank or boil kettle.

Hose Stem with barb. 1/4"Barb x 1/2 MPT.

Stainless steel clamp, 3" diameter.

This Jack Scmidling grain mill comes with the Large Hopper Adapter which is installed on top of the mills own hopper and allows any size bucket or waste basket to be attached to expand the capacity to whatever is desired. A 5 gal plastic bucket, for example will hold about 25 lbs of malt. A one inch hole is drilled in the bottom of the bucket which is then attached to the deck with two wood screws by the user. This malt mill can be adjusted for your perfect crush and the mill will sit atop a fermenting bucket to catch all the crushed grains.

This is just the center tube for the large auto siphon. In case yours broke.

For when you loose your 5/16" Auto Siphon Tip.

The 815 pump is very similar to.

24" plastic paddle with a Square head. Good for stiring when boiling your wort or even for introducing oxygen in your bucket before adding the yeast.

These paddles are approximently 3ft long and are good for doughing in your grain when doing all grain brewing.

Plastic Spoon 24" Can handle heat in boil kettle when brewing beer and great for stirring in yeast when making wines and meads.

Great mesh bag for additions of pellet hops during the boil. The fiine mesh fabric keeps the majority of hop material from entering your fermenter. It also works well for dry hopping in the keg, with pellet or whole hops, where it retains most all of the hop matter. Perfect size for 1-2 ounces of pellets.

Great for steeping grains or hops this nylon bags have a fine mesh and are reusable.

Nylon grain bag, (8 1/2" x 9 1/2") w/drawstring. Great for steeping grains or using with hops in your boil kettles. Also a good thing to use when adding oak chips to your fermenters.

Tested at 50# of bursting strength! So this will hold up to 50 pounds of wet grain when doing brewing in a bag homebrewing. Kettle sold separately.

Very fine nylon bag that measures 10 x 23". Can be used for straining fruit, or steeping grains.

Baster (Nylon) . Use to take a small wine or beer sample for hydrometer readings or just to taste and see how it is doing. Make sure to put the baster in some sanitizer first.

12" Glass Hydrometer Test Jar with plastic base for stability. Use with our triple scale and proof hydrometers.

Plastic hydrometer test jar. Large enough to accomodate the hydrometer/thermometer combo. This test jar is alcohol resistant and dishwasher safe.

US made, triple scale in clear plastic tube with instructions. This hydrometer is calibrated at 60F and reads from 0.099 - 1.150 easily.

PH meter buffer solution for calibrating your ph meter. (20Ml) 4.01 solution.

One replacement oring for your Blichmann Brewmometer.

Range 0°-110° C, or 20°-212° F. The floating thermometer is great for checking your wort for chilling or heating. A thermometer is also handy when steeping grains or cheesemaking.

12" Lab Thermometer, range 0°-220° F. Fast Reading! Thermometer is great in the boil, checking steep temperatures and for cheesemaking.

Dial type thermometer with 5'' probe. Protective sheathing with pocket clip included. 0-22° F range. use this thermometer for checking mash or boiling temps. Of course it is also handy in cheese making and wine making.

Dial face thermometer with easy to read numbers. 12" long probe makes it easy to take temperature reading. Individually boxed, range 0°-220° F. Comes with clip to hold on side of kettle or bucket. A great thermometer for brewing and cheesemaking.

Attach 2' of 1/4" tubing from the "gas in" dip tube inside the keg. (Tubing not included) . You set your desired pressure on the regulator and gas gets emitted through the .5 micron stainless stone. The half micron bubbles rise through the beer creating so much surface area contact between gas and liquid that the absorption rate is very rapid. This is very similiar to how beer is carbonated in breweries. You can also use this stone with an oxygen source to oxygenate the wort pre-fermentation. Use 6-8 PSI or until you can see bubbles for wort aeration. Great carbonation stone.

The erlenmeyer flask is perfect for yeast starters. KIMAX® ERLENMEYER FLASK, has a narrow mouth with heavy duty rim, 1000ml, Borosilicate Glass. Graduated in durable white enamel; Heavy duty flask with large marking spot; Thermal and mechanical shock resistance; Meets ASTM Specifications E1404; Size: 1000ml; Subdiv: 50ml; Graduation Range: 250-1000ml; Mouth Opening: 39mm; Approx Height: 210mm; Stopper Size: 9 Great for yeast starters.

High quality stirring bars molded with strong magnets, permanently coated with white PTFE (Teflon®) - Contamination free; Size (mm) : 25 x 5.5 (1" X .22") Great for making yeast starters when using a stir plate.

Magnetic Stir Plate 2000. 5" x5" surface for use up to 2 liters. PWM (pulse with modulation) provides greatly improved motor speed control. Works well at both low and high speeds. Tough high impact polystyrene housing. Neodymium rare earth magnets. Large, bright power indicator. Linear speed control with increased speed sensitivity. Package includes: Stir plate, 1.2" stir bar and external 12v DC power supply.

PVC coated cast iron weight ring for 1000 to 4000ml Flasks. Stabilizes glass and plastic ware immersed in waterbaths, Reduces breaks and spills. I.D.: 76mm. Good for chilling down yeast starters in a cold water bath.

If you don't have a lot of space, or just want to do some sample batches this one gallon homebrew starter kit is for you! Equipment kit includes: 2 gallon Fermenting Bucket with Lid Clear One Gallon Glass Jug Easy Clean No-Rinse Cleanser Mini Auto-Siphon Beer Bottle Brush Hydrometer Liquid Crystal Thermometer Bottle Brush Econolock Lab Thermometer Siphon Hose with Shut-off Clamp IO-Star Test Jar Equipment Instructions.

This Deluxe Better Bottle starter kit has a lighter fermenter than the glass Carboys in the regular starter kit. This Equipment kit comes with all the right things to get started in Homebrewing. Ingredients are sold separetly. Deluxe Brewer's Best® Equipment Kit with Better Bottle® Carboy contains: 6.5 Gallon "Ale Pail" Primary Fermenter with Grommeted Lid; 6.5 Gallon "Ale Pail" Bottling Bucket with Spigot; 5 Gallon Better Bottle® Carboy; "Home Beermaking" Book; Easy Clean No-Rinse Cleanser; Triple Scale Hydrometer; Drilled Rubber Stopper; Liquid Crystal Thermometer; Lab Thermometer; Siphon Hose and Shut-Off Clamp; Brew Paddle; Airlock; Twin Lever Capper; Fermtech Auto Siphon; Bottle Filler; Bottle Brush; Equipment Instructions.

Burton Water salts conntain papain to prevent chill haze. 1 package sufficient for 5 gallons. A mixture of mineral salts used in soft to medium hard water to increase hardness and salinity. Unlike gypsum, which just provides calcium for hardness, Burton Water Salts provide magnesium for yeast nutrition, and the chloride ions (salt) included impart a more full-bodied taste to beer.

Calcium Carbonate Lowers acidity in wine. Use 5/8 teaspoon per gallon to lower acidity .15%. Use before fermentation. Do not reduce acid more than .30%.

To increase the collodial stability of beer by reducing chill haze. Producing gluten reduced beers in beers made from barley and wheat.

Use 1/2 teaspoon of gelatin finnings per gallon to aid in clarity. Let soak in cold water for one hour than boil to dissolve.

If you don't have a lot of space, or just want to do some sample batches this one gallon homebrew starter kit is for you! Equipment kit includes: 2 gallon Fermenting Bucket with Lid Clear One Gallon Glass Jug Easy Clean No-Rinse Cleanser Mini Auto-Siphon Beer Bottle Brush Hydrometer Liquid Crystal Thermometer Bottle Brush Econolock Lab Thermometer Siphon Hose with Shut-off Clamp IO-Star Test Jar Equipment Instructions.

Belgian Caramel Wit is a refreshing spring seasonal recipe similar to classic white ale though slightly darker in color. Brewers Best has incorporated Simplicity Belgian Candi Syrup from our friends at Candi Syrup Inc. Premium candi syrup and caramel malts lend high fermentability and honey sweetness that complement the spicy characteristics from the yeast. This aromatic and flavorful ale is the perfect welcome to the spring season.

American Pale Wheat is an easy drinking ale blending the styles of pale ale and wheat beer. The malt bill is based on wheat extract and flaked red wheat and will provide a light copper color and ample head retention. American Pale Wheats are hoppier than traditional wheat beers and American Cluster and Liberty hops lend a moderate hoppiness. BRY-97 Yeast ferments a clean, ale flavor profile without the banana and clove phenols than its German counterpart has. This beer is very drinkable and is most enjoyable fresh, just after bottle conditioning.

Brewer's Best American Light uses the traditional combination of pilsner malt, rice and corn adjuncts. It is light-bodied, refreshing and thirst quenching. A very easy recipe to brew and an excellent entry to craft brewing.

This Belgian Strong Ale recipe creates a copper-brown color from the generous, yet diverse, liquid malt extract addition. Dark brown soft candi sugar contributes robust and unique flavors commonly found in Belgian Style ales. The high gravity is balanced with clean bittering and spicy aromas that round out this complex ale.

SRM-18 (PPG) -1.032: This Wit Candi syrup to give your beer a Wit (orange + coriander) profile found in many European beers. How to use: Since brewing recipe ingredients vary by style, it is recommended using up to one (1) pound of our flavored Candi syrup per five gallons of wort during primary fermentation. To get the best flavor and aroma in your beer, you should add the syrup just after high krausen while the yeast is most active & healthy. Begin by stirring in 1/2 lb of flavored syrup. Allow for fermentation, and then taste the fermented beer. You can add more syrup to attain your desired flavor and aroma.

How to use: Since brewing recipe ingredients vary by style, it is recommended using up to one (1) pound of our flavored Candi syrup per five gallons of wort during primary fermentation. To get the best flavor and aroma in your beer, you should add the syrup just after high krausen while the yeast is most active & healthy. Begin by stirring in 1/2 lb of flavored syrup. Allow for fermentation, and then taste the fermented beer. You can add more syrup to attain your desired flavor and aroma.

Brewer's Best Conditioning Tablets® 250 tablets/5oz. Brewer's Best® Conditioning Tablets are a convenient way to add just the right amount of carbonation to your brew. These tablets contain no sucrose or fructose fillers -- just dextrose and Briess Pilsen Light DME for a clean, pure beverage. The number of tablets you use will determine the carbonation level of your beer - 3 tablets for low carbonation, 4 tablets for medium and 5 for high. Mix and match different carbonation levels in bottles from the same batch -- it's your beer -- do what you want. Each package of 250 tablets will prime 5 to 6 gallons of beer (depending on number of tablets used per bottle.) Each tablet contains 545 mg of priming sugars.

How to use: Since brewing recipe ingredients vary by style, it is recommended using up to one (1) pound of our flavored Candi syrup per five gallons of wort during primary fermentation. To get the best flavor and aroma in your beer, you should add the syrup just after high krausen while the yeast is most active & healthy. Begin by stirring in 1/2 lb of flavored syrup. Allow for fermentation, and then taste the fermented beer. You can add more syrup to attain your desired flavor and aroma.

SRM-18 (PPG) -1.032 How to use: Since brewing recipe ingredients vary by style, it is recommended using up to one (1) pound of our flavored Candi syrup per five gallons of wort during primary fermentation. To get the best flavor and aroma in your beer, you should add the syrup just after high krausen while the yeast is most active & healthy. Begin by stirring in 1/2 lb of flavored syrup. Allow for fermentation, and then taste the fermented beer. You can add more syrup to attain your desired flavor and aroma.

Oak Spiral, Light toast American Oak 8" for 3 gallon batch Place directly into the wine. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for a milder taste. Spirals are also great in beer!

We are proud to carry the finest flavor & aroma enhancers on the market. Each flavoring is packed in a 4 oz bottle. For beer use 1% or 6 to 7 oz per 5 gallons. For wine we recommend adding to taste.

For beer use 4 oz per 5 gallons.

We are proud to carry the finest flavor & aroma enhancers on the market. Each flavoring is packed in a 4 oz bottle. For beer use 7% or 4 to 5 oz per 5 gallons. For wine we recommend adding to taste.

We are proud to carry the finest flavor & aroma enhancers on the market. Each flavoring is packed in a 4 oz bottle. For beer use 3% or 2 to 5 oz per 5 gallons. For wine we recommend adding to taste.

Briess American 2 row is a good sold American base malt. Sold per pound or in 50pound bags. 1.8L Briess 2 row has a clean, sweet, and mildly malty flavor. It is good for all beer styles. Contributes a light straw color.

By Thomas Fawcett & Son's this Amber malt is used in beers like 60min. 30-42Lovibond Great for Bitters and Mild pales.

Sold per pound. (18° - 27° L) Dingemann's Biscuit malt is toasted and will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power. Biscuit malt is 18-27L.

Blackprinz malt is excellent for minor color adjustment with little or no flavor in lighter colored ales and lagers. Adds color with subtle, smooth flavor in Black IPAs, Dark Mild Ales, Brown Ales, Dark Wheat Beers and Schwarzbier. Use in larger quantities for color plus hints of toasted malty flavor. 500L Smooth and Mellow. No bitter, astringent, dry flavors or aftertaste. Hints of toasted malt.

Sold per pound. Briess's special roast is one complex malt. With its characteristic and bold sourdough flavor, it will contribute an exciting layer of flavor to Nut Brown Ales, Porters and other dark beer styles. 50L.

Aurantium amarae pericarpium. Also called "Curaçau orange peel", these green-gray peels are one of the most popular specialty herbs on the market. They are used commercially by domestic brewers to duplicate the beer styles that put Belgium on the brewing map. While not very bitter, they are a key ingredient in Belgian style white beers.

Chicory Root, Chicorium intybus.

Coriandrum sativum. Ancient Egyptian & Sanskrit texts document the use of coriander for more than 3,000 years. The Chinese once believed the herb conferred immortality & in the Middle Ages it was put into love potions as an aphrodisiac. Coriander is now widely used in specialty & Belgian style beers.

Sambucus nigra. Native to the British Isles, the small dark colored elderberry makes an excellent "port" style wine. The appearance of berries on the bushes is said to have signaled farmers when to sow their wheat. The berries are also reputed to have been used to make one of the first black hair dyes in ancient Greece.

Mainly used for its aromatic properties, and also for its bittering properties due to its lower co-humulone content. A small tight cone, with Floral and Citrusy Aroma. Somewhat of a Cascade type. Use - American Ales, IPA's. Possible Substitutions - Cascade, Centennial, possibly Chinook, Ahtanum.

A flowery, citrus-like aroma, almost grapefruity with medium bittering value that is gaining acceptance as a substitute for Cascade due to its hardy nature. 8-10%.

Flowers, citrus & spice with grapefruit the noticeable fragrance quite often. This medium aroma balances the low bittering value. Very popular hop among craft brewers.

Flowers & citrus most evident. A medium aroma with mid to high bittering value makes it a dual purpose choice. Alpha acid 8-11%.

Flowers & citrus most evident. A medium aroma with mid to high bittering value makes it a dual purpose choice.

5.7 - 6.3%AAU.

A strong Cascade hybrid. Used for bittering, flavor, aroma and dry hopping. Alpha acid generally between 6.5-8%.

Used mainly for its aromatic properties, this hop is an all purpose hop also used for bittering. Its character is slightly citrus. A compact, medium sized cone, slightly square shaped. Floral, Citrusy Grapfruit like Aroma. Use - American-Style Ales, especially Pale Ales, IPA Porter, Barley wines; Can also be used in Witbier. Possible Substitutions - Centennial, Amarillo, to a lesser extent Columbus Alpha acid - 4.5 - 7.0%.

An American hop used for bittering, flavor and aroma. Alpha acid generally between 9 & 11%; Flowers & citrus most evident. A medium aroma with mid to high bittering value makes it a dual purpose choice.

A very versatile UK hop can be used for bittering flavor and aroma. Alpha acid ranging from 6-9%.

2.0-6.0L (Based on usage rate of 25.8 lbs/bb. Malty Flavor. 100% pure malted barley extract made from Briess malt. Use in the production of all extract beer styles and to adjust the color, flavor and gravity of all-grain beers. Advantages for all-grain brewing include: save time, increase capacity/boost productivity, extend the brew size by adding malt solids to the wort, boost gravity and improve body and head retention.

Introduction to the wonders of mead with easy-to-follow procedures & simple recipes for making mead at home. 212 pages.

Muntons Premium Gold Autumn Blush Cider is quite simply the finest cider brewing kit you can buy. Muntons has used the highest quality apples to create a crisp and authentic taste. Great care is taken to ensure all of the apple flavor and character is retained. To guarantee consistent brewing, this cider kit also contains a special cider yeast to ensure optimum brewing and a crystal clear result. By following the simple instructions you will produce a West Country-style cider which is perfectly balanced with just the right amount of acidity. One thing is for certain, once you have experienced the satisfying taste of Muntons Premium Gold Autumn Blush Cider, nothing else will do. Makes 30 pints.

Very light honey with a pleasing, mild flavor and aroma.

A light golden Honey gathered from the nectar of sweet clover flowers.

A light golden Honey gathered from the nectar of sweet clover flowers.

Locally (Pa) produced light honey with distinctive flavor.

Light honey with a fresh scent and sweet taste. 11.5 pounds per gallon.

A golden, aromatic honey gathered from the nectar of the blossoms of the orange trees.

White tupelo honey is a prized.

Wildflower honey is exactly what it sounds like. Derived from a variety of wildflowers and plants which are blooming during the summer months. It's a thicker honey and the taste varies from year to year based on what's in bloom. This honey has a delightful taste and is darker in color. Darker honey has more vitamins, minerals, and antioxidant properties compared to lighter honey.

Wildflower honey is exactly what it sounds like. Derived from a variety of wildflowers and plants which are blooming during the summer months. It's a thicker honey and the taste varies from year to year based on what's in bloom. This honey has a delightful taste and is darker in color. Darker honey has more vitamins, minerals, and antioxidant properties compared to lighter honey.

(Narbonne) : The Lavlin 71B-1122 yeast metabolizes more of the malic acid during fermentation than most other yeasts and should be considered for wines which are high in acid. It is noted for producing "fruity" reds, such as vin nouveau, and works well with high-acid native North American varieties, producing rounder, smoother, more aromatic wines that tend to mature quickly. One pack is good for up to 5 gallons.

Blend of tartaric, malic & citric acids.

For must acid addition and to use with campden tablets when sterilising to increase effect. Citric acid is also used in cheesemaking.

For must acid addition and to use with campden tablets when sterilising to increase effect. For must acid addition and to use with campden tablets when sterilising to increase effect.

Prise de Mousse : The Lavlin EC-1118 is the original, steady, low foamer, excellent for barrel fermentation or for working on heavy suspended pulps. It is one of the most popular wine yeasts in the world. It ferments well at low temperatures, flocculates well, and produces very compact lees. It is good for Champagne bases, secondary fermentations, restarting stuck fermentations, and for late harvest grapes. It is also the yeast of choice for apple, crabapple, cranberry, hawthorn, and cherry wines. It has excellent organoleptic properties and should be in every vintner's refrigerator. One pack is good for up to 5 gallons.

Finishing formula, to smooth out & mellow wine & liqueurs.

(Montpellier) : The Lavlin K1V-1116 strain tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines and kiwis. The natural fresh fruit aromas are retained for a longer period compared to standard yeasts. It is recommended for French hybrid whites and mature reds as well. The K1V-1116 ferments well under stressed conditions and may be used to restart a stuck fermentation. Of considerable interest to many is the fact that K1V-1116 is capable of fermenting to 20% alcohol if sufficient nutrients and yeast hulls are used. One pack is good for up to 5 gallons.

Pasteur Champagne is a strong strain with a very high alcohol tolerance ( 16% vol.) . Used to avoid sluggish fermentation and to restart stuck ones with remaining residual sugars. Recommended for sparkling wines processed by traditional or Charmat methods.

Add Â1/2 teaspoon per gallon of must before start of fermentation.

Sanitizer - use 2 oz per 1 gallon of water. Antioxidant & bactericide - use 2/3 teaspoon to 5 gallons. Dissolve sulphite in warm water before adding.

Premier cuvee yeast by Red Star is also known as Prise de Mousse. Good for reds, whites and restarting stuck fermentation. Like a champagne yeast it is low foaming and and strong acting.

(Bourgovin) : The Lavlin RC 212 yeast is traditionally used in the Burgundy region for full red wines and is a favorite of home winemakers seeking similar big reds. It has good alcohol (14%) and high temperature (86° F.) tolerance and excellent color stability. It is quite suitable for use with non-grape red fruit (plums, prickly pear cactus fruit, pomergrantes) and berries (blackberries, raspberries, dewberries, mulberries) . One pack is good for up to 5 gallons.

Sanitizer - use 2 oz per 1 gallon of water. Antioxidant & bactericide - use 2/3 teaspoon to 5 gallons. Dissolve sulphite in warm water before adding.

Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine.

Platnium Strain available September-October. For use in rice based fermentations. For sake, use this yeast in conjunction with koji (to produce fermentable sugar) . WLP705 produces full body sake character, and subtle fragrance. Alcohol Tolerance: 16%; Attenuation: greater then 80%; Flocculation: N/A; Optimum Fermentation Temp: less then 70%.

This yeast contributes to the complexity of white varietals, especially in barrel fermented Chardonnay. Alcohol Tolerance: 15%; Attenuation: greater then 80%; Flocculation: Low; Optimum Fermentation Temp: 60-90°F.

German in origin, this yeast has high fruit/ester production. Perfect for Riesling & Gewurztraminer. Moderate fermentation characteristics & cold tolerant. Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 50-90.

Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture. Alcohol Tolerance: 16%; Attenuation: 80% ; Flocculation: Low; Optimum Fermentation Temp: 60-90°F (16-32°C) .

German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermentor which is cold tolerant. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 50-90.

High temperature tolerance. Moderate fermentation speed. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, & Sauvignon Blanc. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90.

Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine & high gravity beers. Attenuation: 80; Flocculation: Medium; Optimum Ferm Temp: 68-75.