Newest Products

BeerStix Tank Staves are basically oversized Carboy Stix that are designed to treat larger volumes of beer stored in tanks.  These are TSS-60 Tank Staves, which are sized for 60 gal batches of beer.  Thanks to careful selection of oak, followed by precise aging and seasoning, and exact toasting, these Staves will provide a round and rich oak character specific to the toast level and origin.  French Oak toasted to a Medium + with the beerstix milling will give your beer toasted roasty aromas reminiscent of coffee, along with some caramel, and a subtle sweetness that gets the whole palate.  Different beer styles will accentuate or mask different flavors from the oak, so expect some variation! The Beerstix miling gives 60% more surface area compared to the Winestix, speeding up the extraction process, and getting you a beer that has a rich oak character, in less time.  The Beer Stix are also milled thinner than the WineStix, allowing for denser toasting. Features: Oak Origin - France, Allier Region Toast Level - Medium Plus Oak Form - Tank Stave, TSS-60 Volume Treated - 60 gal Beer Extraction Time - 2 Months (see note below) Flavors & Aromas - Coffee, Roasted Toasty aromas, Caramel, Slight Sweetness Please Note - Allow 2 months minimum extraction time to balance the extraction of short and long grain from the Stix. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the BeerStix® milling.

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BeerStix Tank Staves are basically oversized Carboy Stix that are designed to treat larger volumes of beer stored in tanks.  These are TSS-60 Tank Staves, which are sized for 60 gal batches of beer.  Thanks to careful selection of oak, followed by precise aging and seasoning, and exact toasting, these will provide a round and rich oak character specific to the toast level and origin.  American Oak toasted to a Medium + with the beerstix milling will give you flavors and aromas of roasted coffee, light chocolate and honey, as well as some spice notes and hints of leather.  Every beer will accentuate, or mask different flavors from the oak, so expect some variation between beers! The Beerstix miling gives 60% more surface area compared to the Winestix, speeding up the extraction process, and getting you a beer that has a rich oak character, in less time.  The Beer Stix are also milled thinner than the WineStix, allowing for denser toasting. Features: Oak Origin - North American New York Alba Toast Level - Medium Plus Oak Form - Tank Stave, TSS-60 Volume Treated - 60 gal Beer Extraction Time - 2 Months (see note below) Flavors & Aromas - Roast Coffee, Light Chocolate, Spice, Honey, Nutmeg, Leather Hints. Please Note - Allow 2 months minimum extraction time to balance the extraction of short and long grain from the Stix. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the BeerStix® milling.

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BelgoMalt Vienna is kilned at higher temperatures than BelgoMalt Pilsen, resulting in a malt that imparts beautiful ruby hues and gentle notes of light honey with malt sweetness to your recipes. Malted exclusively in Belgium, this versatile malt possesses broad appeal for use in a wide variety of styles. Malt Analysis Color (ASBC): 4-6 Moisture: 4.1% Max Protein Total: 11%* Max Extract FG: 81.7% Min USAGE RATE: Up to 100% *Proteins are crop year dependent

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Introducing BELGOMALT PILSEN, a malt inspired by centuries of Belgian farming, malting and brewing, created specifically for the conscientious, contemporary, craft brewer. Malted exclusively in Gembloux, Belgium, this much anticipated North American debut from Belgomalt invokes the history, prestige and versatility of Belgian malt, featuring classic, elegant flavors. Use BelgoMalt Pilsen to elevate your recipes to the intersection of the traditional and the transcendent.  Malt Analysis Color (ASBC): 1.3-1.9 Moisture: 4.5% Max Protein Total: 11.5%* Max Extract FG: 80.0% Min USAGE RATE: Up to 100% *Proteins are crop year dependent

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Angry Angler Roasted Barley has a astringent, bitter, burnt taste, with coffee and nutty flavors. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. It is unmalted barley that is roasted to temperatures of up to 240°C in a rotating roast drum.  Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. Roasted barley provides color to beer, depending on quantity added it can produce a deep red hue or a rich dark black.  Provides a roast coffee flavor.  Has no enzymatic potential. Typical Usage Rates: 5% addition to mash tun with base malt for ales, increase to 10% to achieve porter hues. Typical Beer Styles: Ales Porters Stouts Malt Analysis IOB Coarse Extract 0.7mm Dry: 277 Min Color (ASBC): 660 - 815 Moisture: 4% Max

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Captains Classic Cara Malt is sweet, nutty, biscuit-like taste with a toffee aroma. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Cara malt is produced in much the same way as Crystal but the final roast stage is extended and carried out at lower temperatures to meet the requirements for lower color, higher extract and higher moisture. Cara malt provides caramel sweet flavors to beer, as well as additional body and mouth feel. Has no enzymatic potential. Typical Usage Rates: 10-15% addition to mash tun with base malts. Typical Beer Styles: Ales Pales Ales IPA American-Style Pale Ale Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (ASBC): 12 - 18 Moisture: 7.5% Max

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The Deep Diver Dark Crystal Malt is for a stronger roasted rounded bittering taste, and deeper color. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar. Dark crystal malt gives an amber to red hue in higher proportions. Rich in reducing sugars, it provides delicious caramel sweet flavors, additional body, and flavor stability. Has no enzymatic potential. Typical Usage Rates: 2-10% (as high as 20% to strong beers) addition to mash tun with base malts. Typical Beer Styles: German-Style Lagers Ales Pale Ales IPA Porters (for sweetness) Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (ASBC): 102 - 127 Moisture: 5.5% Max

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The Shell Shocker Extra Dark Crystal Malt is double-roasted for a unique flavor profile Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar. With Extra Dark Crystal malt a deep red hue is present.  Double roasting brings notes of raisin, toffee, and dark caramels.  A deep rich sweetness is present. Has no enzymatic potential Typical Usage Rates: 2-10% addition to mash tun with base malts. Typical Beer Styles: German-Style Lagers Porters Dark Ales Stouts Mild Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (EBC): 270 - 350 Moisture: 5% Max

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The Luck Squid Light Crystal Malt is a drum-roasted caramel malt that brings balance to beer profile, fullness and ruby hues in color. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar. Light crystal malt gives an amber to red hue in higher proportions.  Rich in reducing sugars, it provides delicious caramel sweet flavors, additional body, and flavor stability. Has no enzymatic potential. Typical Usage Rates: 2-10% (as high as 20% to strong beers) addition to mash tun with base malts. Typical Beer Styles: German-Style Lagers Ales Pale Ales IPA Porters (for sweetness) Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (ASBC): 56 - 66 Moisture: 5.5% Max

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A dark, aroma-rich malt with deep nutty, malty and biscuit flavors. Pauls Malt produces this malt at their Bury St Edmunds in the UK. Melanoidin Malt is made with much the same process as well modified Ale malt with some color formation in germination due to extended recirculation while kilning will be at higher temperatures for flavor and color development. Melanoidin malt provides a deep intense flavor and color to beer. It has characteristically high melanoidin content, producing dark, aroma-rich malts with deep nutty, malty, and biscuit flavors. Typical Usage Rates: 10-60% addition to mash tun with base malts. Typical Beer Styles: Amber Ales Red Ales Dark European Style Beers Malt Analysis IOB Coarse Extract 0.7mm Dry: 293 Min Color (ASBC): 20 - 26 Moisture: 4.5% Max Total Protein Dry Basis: 9.9 - 11.5% Total Nitrogen, Dry: 2.0% Max DP Windisch Kolback Dry Basis: 70 Min wk units

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More bitter, honey-like accents than caramalt, with coffee, coco-like tones. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Light chocolate malt is produced by roasting kiln dried malt to temperatures of up to 220°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. Shorter roasting time to regular chocolate. This lightly roasted chocolate malt, provides color to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. Provides a dry biscuit with roasted coco bean flavor. This malt has no enzymatic potential. Typical Usage Rates: 3-12% addition to mash tun with base malts. Typical Beer Styles: Ales Porters Stouts Malt Analysis IOB Coarse Extract 0.7mm Dry: 277Min Color (ASBC): 400-600 Moisture: 4.0% Max

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Bitter coco-like accents with coffee undertones. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Light chocolate malt is produced by roasting kiln-dried malt to temperatures of up to 220°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. Provides color to beer.  Depending on the quanity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavor. No enzymatic potential. Typical Usage Rates: 3-12% addition to mash tun with base malts. Typical Beer Styles: Ales Porters Stouts Malt Analysis IOB Coarse Extract 0.7mm Dry: 277Min Color (ASBC): 405-510 Moisture: 4.0% Max

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Introduced in 1965, Maris Otter barley is one of the oldest varieties still used to produce high-quality malt for breweries around the world. It is particularly popular amongst our craft brewing customers due to its ease of use and marketability is the perfect base malt to create those traditional real ales. 100% British Maris Otter barley specifically tailored by Pauls Malt maltsters for the needs of the craft brewer. Smaller designated craft malt batches are malted in their Boby Malt house in Bury St Edmunds, UK, to achieve a unique Maris flavor with a deeper color and sweet biscuit flavor. Malt Analysis IOB Coarse Extract 0.7mm Dry: 308 Min Color (ASBC): 2.0-3.0 Moisture: 3.0-4.5% Max Total Protein Dry Basis: 8.5-10.2% Total Nitrogen, Dry: 1.6% Max EBC Fan in Wort: 150mg/L Min EBC Wort PH: 6.0 Max Alpha Amylase Dry Basis: 35DU Min EBC B-Glucan in Wort: 140mg/L Max Friability: 86% Min Homogeneity: 98% Min USAGE RATE: Up to 100% *Proteins are crop year dependent

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Prairie Malt™ Salzgitter Pilsner is more profound than your average base malt. Malted exclusively at their malthouse in Salzgitter, Germany, it imparts the quintessential bold flavors and aromas that make German malts so revered around the world. Brawnier than its domestic pilsner cousins, Prairie Salzgitter Pilsner is bravely flavorful with a hearty maltiness that is filled out with light caramel and a hint of nuttiness. Use Prairie Salzgitter Pilsner when brewing lagers of character, flavorful ales, or any recipe that calls for nuance and distinction. Malt Analysis Color (ASBC): 1.4-2.0 Moisture: 4.5% Max Protein Total: 10.5%* Max DP: 80.0° Lintner Min Extract FG: 80.0% Min USAGE RATE: Up to 100% *Proteins are crop year dependent

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Electrode storage solution is designed specifically for maintaining pH meter electrodes in optimal condition. Before storage, add a small amount of storage solution to the cup/cover of the pH meter (enough to submerge the glass electrode). This will maintain hydration of the electrode, increasing its life and its ability to be calibrated. 2 ounce bottle  

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Sweet and Light in color, specifically designed for delicate styled beers. Pauls Malt Odd Amphibian Lager Malt is 100% British malting barley that is specifically tailored by Paul Malts maltsters for the needs of the craft brewer.  A lower color, subtly sweet and slightly modified malt to suit numerous lager styles. Typical Beer Styles Pale Lagers Pilsner Helles Keller Typical Usage Rates: Up to 100% Specifications: IOB Coarse Extract 0.7mm Dry: 308 min Color (ASBC): 1.8 - 2.6 Moisture: 4.5% max Protein Total Dry Basis : 11.25% max Total Nitrogen, Dry: 1.85% max EBC Fan in Wort: 195 mg/l min EBC Wort PH: 6.0 max Alpha Amylase Dry Basis: 35du min EBC B-Glucan in Wort: 140 ml/l max Friability: 85% min Homogeneity: 98% min

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The inlet Co2 filter helps to filter out contaminates from Co2 Gas.  Inserts inside the Micro Matic Premium Regulator inlet stem.

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Beer Nut Inlet Seal for Micro Matic Premium 640 Series Regulators.

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Replace CO2 Inlet Stem for Micro Matic Premium Series CO2 Gas Regulators. Specifications: Right Hand 1/4" NPT Chrome Finish 2-1/4" Length Does not include Inlet Seal, Inlet Co2 Filter, or Nylon Inlet Seal.

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Prairie TWO-ROW PALE is a classic, North American 2-row base malt designed for consistent brewhouse performance across all styles. Prairie Malt works closely their grower partners across North America to source the best barley on the continent to make their Two-Row. High in extract, with traditional, clean flavors, and excellent fermentability, Prairie Two-Row Pale is the perfect base malt for your creative and classic recipes. Malt Analysis Color (ASBC): 1.5-2.5 Moisture: 4.5% Max Protein Total: 12.0%* Max DP: 110.0° Lintner Min Extract FG: 80.0% Min USAGE RATE: Up to 100% *Proteins are crop year dependent

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Replacement flow control shuttles for the Gen 2 NukaTap Flow Control faucet. These pieces are only for the flow control apparatus in the faucet, not the NukaShuttle itself. These pieces are backwards compatible with the Gen 1 NukaTap Flow Control model, replacing part numbers 11 and 12 in the diagram image above.

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Pneumatic air pump for variable capacity (VC) tanks. Features a 3/8 in barbed nipple to attach a length of tubing. Can be used with VC tanks from most manufacturers.

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

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

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

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  All the benefits of Sur Lie aging without the risks Luxurious, soft mouthfeel Perfect for your big body whites Helps reduce browning Produced from yeast cells and considered an SIY (especially inactivated yeast) CellarScience Easy Sur Lie offers all the benefits of doing a sur lie aging without the risk. Sur lie aging, often also referred to by the French term Battonage, is the process where wine is left on the original lees. or yeast, at the end of fermentation. Battonage specifically refers to the process of stirring lees back into solution over a few weeks to add body and richness to the wine. Exactly how it is done depends on the winemaker. Some choose to leave the wine on the gross lees while some choose to remove the wine quickly from the gross less and then stir up a clean version of the remaining yeast that settles out. Either way, there is some risk in this process of extracting some flavors you don't want while also potentially adding unwanted oxygen into the wine. During Sur lie the yeast cells are breaking down, releasing peptides, mannoproteins, and anti-oxidant amino acid proteins, and other yeast cell compounds. These compounds add that luxurious, soft mouthfeel to wine that is so desired. CellarScience Easy Sur Lie adds these compounds into the wine without having to take the risk and time/cost of doing an actual Sur Lie aging and stirring protocol. Easy Sur Lie also has some extra benefits. It helps prevent the formation of mercaptans, reducing potential sulfur compounds that can mask the full potential of your wine. It also functions as an antioxidant. Yeast at the bottom of naturally carbonated beer bottles is long known as an antioxidant that helps keep packaged beer fresher longer. Easy Sur Lie in your wine works in a similar way, supporting SO2 to help ensure freshness and reduce browning reactions. Can be added at the end of fermentation and throughout the aging process. Use:Mix 1.5 g per gal (0.4 g per liter) for best results. Add at the last stages of fermentation or early in aging for the furthest integration and best results.

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Unique amino acid blend activates Ehrlich pathway causing beer and wine yeast to produce tropical flavors Contributes complexity to beer styles like Hazys where tropical flavors are desired. Pairs perfectly with CellarScience HAZY Yeast Contributes tropical complexity to Sauvignon Blanc and Viognier wines when used in conjunction with CellarScience CITRUS Wine Yeast Enhance tropical flavors in your beer or wine with CellarScience Tropic Thunder. By changing the amino acid mix you feed your yeast you can influence the final flavors yeast produce. To understand why, we have to first explain the Ehrlich pathway which was discovered over 100 years ago by German Biochemist Felix Ehrlich. Yeast absorbs and breaks down a specific set of amino acids very slowly over the course of fermentation. The yeast cells incorporate the amino group into their cell structure, leaving an alpha-keto acid. This acid is turned into fusel alcohol by the yeast and then returned back out into the wort. This production of fusel alcohols via the breakdown of specific amino acids is called the Ehrlich Pathway. FOR BEERFusel alcohol may scare you as a brewer... we get it, you are trained to avoid these! But certain fusel alcohols actually have a really positive effect on the final beer flavor. The idea behind CellarScience Tropic Thunder is we have selected specific amino acids that when fed to your yeast will result in the production of a small amount of fusel alcohols that contribute to the tropical flavors of mango, pineapple, and coconut. Tropic Thunder nutrient is often used to help create complexity in hazy IPA, but feel free to use it in any style where tropical flavors would be welcome—you are only limited by your imagination! FOR WINETropic Thunder is perfect for Sauvignon Blanc, Viognier and other select styles where tropical fruit flavors are part of your vision. In addition to selecting a thiol releasing yeast strain such as CellarScience CITRUS, Tropic Thunder can help bring complimentary tropical fusel flavors via the Ehrlich pathway. As a part of the overall mix, along with thiols and terpenes, the complexity of Sauvignon Blanc or Viognier is enhanced. Tropic Thunder can also be used in select Chardonnays or any white wines where tropical mango and pineapple flavors are desired. When added at the rate of 0.6 to 2 grams per gallon, Tropic Thunder contributes 3 to 12 ppm of YAN. When using CellarScience FermFed or FermFed DAP Free nutrient blends to power your fermentation, we recommend adding Tropic Thunder on top of these additions. USEFor beer or white wine add 0.6 to 2 gram per gallon (0.15 to 0.5 grams per liter) directly into the fermenter at the start of fermentation. Perform bench trials to determine optimal usage or start with a dosage of 1.2 g per gal (0.3 g per liter) and adjust as needed on future batches.

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

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

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

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

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

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

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

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

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