Best Selling Products

Produced by smoking pale malt over burning peat. Peated Malt will add a dark, earthy, phenolic aroma and flavor characteristic of Islay whisky. It is also suitable for smoked beer styles, a little goes a long way! Specifications: Color Range °L : 1.3 - 1.7 (2-3 EBC) Medium Peated Malt 20–35 ppm Phenol Moisture % : 5 Origin : United Kingdom Maltster : Simpsons 55 pound bags also available. 

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Brewers love this lager yeast strain for its versatility; it will impress you with its ability to ferment pretty much any lager style you throw at it. This great lager strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way. Fantastic choice for a house lager strain. Specifications: Temperature Range: 50–60F (10–16C) Flocculation: Medium Attenuation: 70-74% Alcohol Tolerance: 10% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.Flocculation: LowAttenuation: 74-78%Temperature Range: 58-74° F (14-23° C)Alcohol Tolerance: Approximately 10% ABV Styles: American Wheat or Rye Beer, Cream Ale, Dusseldorf Altbier, Kolsch, Northern German Altbier We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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MANGROVE JACK'S DRIED YEAST BELGIAN ALE M41 - 10G Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium. High attenuation and alcohol tolerance allow you to brew a huge range of Belgian beers.Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.Attenuation: Very HighFlocculation: MediumUsage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F).Storage Recommendations: Store in the fridgeGluten Free10g Sachet Mangrove Jack's Yeast Pamphlet

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#11 tapered rubber stopper. Top Diameter: 2 1/4" Bottom Diameter: 1 15/16" Length: 1" Available either with a 3/8" drilled airlock hole in the center or solid.

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Weyermann® Pale Rye malt is made from high-quality German rye to exhibit classic rye malt characteristics. It lends a biscuit-like flavor, smooth - almost oily - component, and malty-sweet aromas with hints of bread and honey. A great choice for rye beer styles or to spice up almost any brew. Suggested usage: Belgian Saison and Rye IPA Specifications: Lovibond: 2.0-4.3 Usage: to 30% Moisture: up to 6% Extract% (dry basis): 81 Protein Total: 11.5% max Origin: Germany 55 pound bags also available.

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The Nukatap beer faucet features a forward sealing design. In normal rear-sealing faucets the entire faucet has to drain of beer. In forward-sealing faucets the faucet keeps beer in it so the inside doesn't have a chance to get sticky, making cleaning much easier. It also reduces the chance of off flavors transfering to your beer while you pour. Similar to the Intertap line of faucets, but with improved laminar flow and reduced first pour foam due to its lower thermal mass. The Nukatap is compatible with all Intertap spout accessories. Features: Made from stainless steel Shuttle made from TPV O-rings made from EPDM Chrome finish

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This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Flocculation: MediumAttenuation: 72-76%Temperature Range: 62-75°F, 16-24°CAlcohol Tolerance: 11 to 12% ABV Styles: Belgian Dubbel, Belgian Tripel, Spice, Herb, or Vegetable Beer, Witbier We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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MANGROVE JACK'S CS DRIED YEAST BAVARIAN LAGER M76 - 10G A bottom fermenting yeast suitable for most lager styles. Promotes less sulphur production than other lager strains as well as a fuller, more rounded malt character with well-promoted hop flavours.Suitable for many European style beers including Lagers, Pilsners, Helles, Munich Dunkel, Rauchbier and more.Attenuation: HighFlocculation: MediumUsage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results ferment at 8-14 degrees C (45-57 degrees F).Storage Recommendations: Store in the fridgeGluten Free10g Sachet Mangrove Jack's Yeast Pamphlet

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Bulgarian yogurt starter culture - make your own rich & mildly flavored Bulgarian yogurt. This heirloom variety is a thermophilic (heat-loving) culture that requires a yogurt maker or alternate heating method. Reusable- by reserving a bit from each batch, you can continue to make Bulgarian yogurt indefinitely. You will receive: 2 packets of Bulgarian yogurt starter culture Ingredients: organic whole milk, live active cultures  Pro-bacteria found: lactobacillus delbrueckii subsps. Bulgaricus and Streptococcus salivarius subsp. Termophilus. Contains milk Non-GMO, gluten-free Directions: Activate your starter culture: Note: If using an Instant Pot, follow the manufacturer's instructions. 1. Stirring frequently, heat 1 quart milk to 160° F. Clip the yogurt thermometer to the side of the saucepan to monitor the temperature. Once heated to 160° F., allow to cool to 110° F.2. Pour the cooled milk into the yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in a yogurt maker for 5-12 hours. Check after 5 hours to see if it has been set (when set, it will move away from the side of the container in a solid mass instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes. Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch. Making the next batch: 1.Heat 1-quart milk to 160° F. Cool to 110° F. 2. Pour cooled milk into the yogurt maker insert. Add 1/4 cup of finished yogurt and mix well. Cover & incubate in a yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours. Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter. For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!).

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The humble plastic ball lock disconnect has been around a long time and is used by countless homebrewers around the world.  Despite the extensive use they have seen little to no innovation for decades and KegLand wanted to change this. Enter the Duotight Ball Lock QD. The integrated Duotight design means you can connect your beer and gas line directly, easily and reliably with no need for additional fittings or clamps. It is a robust and super compact design that is incredibly easy to assemble and disassemble, making cleaning and sanitizing an absolute breeze! Made from highly chemical resistant materials with stainless springs and ball bearings (no cheap ABS plastics here) this baby is extremely resistant to commonly used chemicals such as phosphoric based sanitizers and caustics. The incredibly small form factor allows for easy stacking of kegs. The new cap design ensures a pressure seal with just hand tightening and it can be completely taken apart for cleaning with no tools required This particular ball lock disconnect has been designed for use with EVABarrier 8 mm OD Tubing. Due to the integrated Duotight fitting the line will simply push directly into this fitting. Ball Lock Quick Disconnect - Beverage Out Direct connect 8 mm OD EVABarrier tubing Compact design won't interfere with keg stacking Made from highly chemical resistant materials Disassemble by hand for quick and easy cleaning

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Duotight offers superior quality when compared to other push-in fittings. Their double EPDM O-ring design provides a more complete and reliable seal, protecting against leaks even when tubing is bent around tight corners. They are suitable for both beverage and gas applications, and are pressure rated to 100 psi. Tubing can be released by simply pushing in the collet and pulling the line out. No need for clamps or cutting lines!  Features: Insert tubing and firmly push to connect Easily release tubing by pushing in the collet Suitable for both gas & beverage applications Made from food-grade acetal plastic Double O-rings made from highly chemical resistant EPDM Locking teeth made from stainless steel Pressure rated to 150 psi Temperature rated to 212°F (100°C) 

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This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete. Flocculation: Low-MediumAttenuation: 73-77%Temperature Range: 45-68°F, 8-22°CAlcohol Tolerance: 9% ABV Styles: Baltic Porter, Biere de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Marzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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#9 tapered rubber stopper. Top Diameter: 1 3/4" Bottom Diameter: 1 1/2" Length: 1" Available either with a 3/8" drilled airlock hole in the center or solid.

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One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. Flocculation: HighAttenuation: 72-76%Temperature Range: 65-76°F (18-24°C)Alcohol Tolerance: Approximately 12% ABV Styles: Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Dubbel, Belgian Golden Strong Ale, Belgian Pale Ale, Belgian Specialty Ale, Belgian Tripel, Flanders Brown Ale/Oud Bruin We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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LALBREW® NEW ENGLAND YEAST LalBrew® New England is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew®  New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew® New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew® New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales. QUICK FACTS Beer Styles:  New England IPA, East Coast Style Ales Aroma:  Fruity, especially tropical and stone fruits Attenuation:  Medium to High Fermentation Range:  15 - 22°C (59 - 72°F) Flocculation:  Medium Alcohol Tolerance:  9% ABV Pitching Rate:  100g/hl to achieve a minimum of 1 million viable cells/ml MICROBIOLOGICAL PROPERTIESClassified as Saccharomyces cerevisiae, a top fermenting yeast.Typical Analysis of LalBrew™ New England yeast:  Percent solids  93% – 97% Viability ≥ 1 x 109 CFU per gram of dry yeast Wild Yeast < 1 per 106 yeast cells  Diastaticus Undetectable Bacteria < 1 per 106 yeast cells Bacteria  < 1 per 106 yeast cells BREWING PROPERTIES In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew™ New England yeast exhibits: Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain. Medium to High Attenuation and Medium Flocculation Fruity aroma, notably tropical and stone fruit The optimal temperature range for LalBrew™ New England yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F) Lag phase can be longer compared to other ale strains, ranging from 18-36 hours Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew™ New England yeast, a pitch rate of 100g per hL of wort is sufficient to achieve a minimum of 1 million viable cells/mL. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation. REHYDRATION Rehydration of LalBrew™ New England in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of dry-pitching is more likely to have a greater impact on the finished beer. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations. Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C. Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Inoculate without delay into cooled wort in the fermenter. LalBrew™ New England yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. STORAGE LalBrew™ New England yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). LalBrew™ New England will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack. 11g Pack

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Blend of 3 kveik strains conquers wort, leaving tropical fruit flavors in its wake. Kveiking [Kuh-vahy-king] noun: A blend of three Kveik strains that can produce an insane amount of pineapple, guava and other exotic tropical fruit aromas. verb: Hopefully not an Old Norse term for an activity we should not be promoting. The Kveiking blend thrives in hot fermentations when big complex ester profiles are desired. A low pitch rate can be used to drive these aromatics even higher but the brewer should ensure this low pitch rate can be combined with a continuously high fermentation temperature. If the temperature drops too low, the corresponding level of attenuation can be low, with high terminal gravities. This blend contains flocculent and non-flocculent yeast strains, therefore the clarity of the final beers produced can be variable. Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews. The Kveiking blend also works well when fermenting kettle soured worts for a strong tropical fruit character. Specifications: Temperature Range: 75–97F (24–36C) Flocculation: Low Attenuation: 75-85% Alcohol Tolerance: 12% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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