Creating your own beer in your own home brewery can sometimes require special beer making ingredients and bags, and you can find an assortment of them at MoreBeer!, which sells hop bags and grain steeping bags, brewing clarifiers, brewing water modifiers, beer foam control products and pectic enzyme. Grain bags give the home brewer an easier method for steeping grains or whole hops and remove them easily. Clarifiers are employed to help keep the final product clear instead of cloudy. Modifiers can change the softness or focus of the hops and malt in your finished beer. Check with MoreBeer! and visit the website for useful tips on how to use the whole array of special ingredients and bags. MoreBeer! offers fast shipping on orders, and many orders will qualify for free shipping, as well.
A great bag for brew in a bag recipes or just steeping grains. Made from nylon this bag comes with a drawstring and measures 18 in x 20 in, with hole size in mesh of approximatley 0.4-0.8 mm is size.
Reusable Nylon Mesh Bags are an indispensable part of any brew day.
These food-grade nylon mesh bags are available in a range of sizes and with either a fine or a medium mesh weave, which make them both more versatile and a better value than disposable cloth muslin bags. These bags are used for a wide range of different applications during brewing and fermentation.
Perfect for adding large amounts of whole hops to your boil, or to contain your malt in Mini-Mash brewing. Can easily hold 5 lb of milled grain. Note that this bag DOES NOT have a drawstring.
Measures 24 in x 24 in, with hole size in mesh of approximatley 0.4-0.8 mm is size.
Hot side hop additions should stay in the kettle and out of the fermenter. Keep all that hop matter from transferring out with your wort using this Adjustable Hop Filter. At 6" diameter and 14" tall, this unit will do well with even the hoppiest beers you brew. Conveniently hangs on the inside of your kettle so you can remove it at any point if needed. The adjustable hook is great for positioning the filter based on the size of your kettle and the volume of wort you're boiling. When fully extended, you can lower the basket an extra 9 inches into the kettle. The perfect filter for brewers that occasionally run a half batch using a large boil kettle. This is a great alternative to hop bags which have the potential to decrease hop utilization compared. While using this filter basket you can add hops directly to your kettle for maximum wort exposure.
Made from 304 stainless steel
Adjustable hanging hook
14" H x 6" Ø
The classic stitch up hop sock is suitable for dry hopping or steeping grain or spices in the boil. If you have a heat exchanger, we highly recommend bagging your hops if your doing a hazy IPA, DIPA, or any highly hopped recipe, as it may clog your plates or even your pump! Rated up to 110°C (230°F).
Dimensions:
130 mm wide (5.9")
580 mm long (31.4")
KegLand Part Number: KL06767
Hot side hop additions should stay in the kettle and out of the fermenter. Keep all that hop matter from transferring out with your wort using this Double Handle Hop Filter. At 6" diameter and 14" tall, this unit will do well with even the hoppiest beers you brew. Conveniently hangs on the inside of your kettle so you can remove it at any point if needed. The double handle design will keep the basket nice and steady compared to single handle units. This is a great alternative to hop bags which have the potential to decrease hop utilization. While using this filter basket you can add hops directly to your kettle for maximum wort exposure.
Brewing all grain beer? This hop filter is also perfect as secondary filter when transferring wort from your mash tun to your boil kettle. If any tiny bits make it past your false bottom, the hop filter will catch them.
Made from 304 stainless steel
Double handle design
14" H x 6" Ø
In wine, used to kill naturally occurring microorganisms and prevent spoilage. Also works as an antioxidant. Add at a rate of 1 tab/gallon to achieve 75 ppm free SO2. These tablets use potassium metabisulphate as opposed to sodium metabisulphate. This is generally preferred by winemakers who do not want to add sodium into their wine.
Can also be added to water to remove chloramine (1 tab is sufficient for roughly 5-20 gallons)
Enzymatic Blend for Dry Beers: Brutzyme by CellarScience combines amyloglucosidase, alpha amylase, and pullulanase to break down starches and dextrins, enabling the production of low-gravity, dry-finish beers like Brut IPAs.
Effective Fermentation Aid: Designed to hydrolyze starches into fermentable sugars, Brutzyme ensures yeast can fully ferment the sugars, resulting in exceptionally dry beers.
Easy to Use: Add 1/4 tsp per 5 gallons at the start of fermentation, directly into the fermenter along with the yeast. It works optimally between 50-68°F and a pH range of 4-5.5.
Brutzyme by CellarScience is an enzymatic blend used to produce dry beers. Amyloglucosidase, alpha amylase, and pullulanase enable the hydrolysis of starch and dextrins into fermentable sugars that yeast can ferment. Perfect for making Brut IPAs or any other style where a low gravity, dry finish is desired.
Use:
Add 1/4 tsp per 5 gallons at the beginning of fermentation. Brutzyme can be added directly to the fermenter at the same time yeast is pitched. Works best at a temperature range between 50-68°F and a pH of 4-5.5.
Additional Notes:
Brutzyme is a mix of amyloglucosidase, a-amylase, pullulanase and other dextrinases capable of breaking down the α-1,4 and α-1,6 glycosidic linkages of starch, dextrins and oligosaccharides completely into fermentable sugars. Brutzyme is extremely affective for making very dry beers, especially Brut IPAs. Store at temperatures under 70°F.
The recommended shelf life is 12 months from the date the package is opened.
GMO Free
Hang a bag, stainless hop ball, or oak strip from this tab that is welded onto the bottom of a keg lid. This is a product to use for aging your beer on oak cubes, dry hopping, adding cacao nibs - any post-keg addition of ingredients you can think of! To use, simply thread the string of your hop bag into the hole and tie off. When it is time to remove your adjunct/hops, pull the lid off of the keg and replace with a normal one. This really enables you to control the exact time your beer sits on the hops, oak, etc. and makes their removal a cinch!
Kegland Part Number: KL02868
Hot side hop additions should stay in the kettle and out of the fermenter. Keep all that hop matter from transferring out with your wort using this Double Handle Hop Filter. This compact unit is a great option if kettle space is a concern and you don't want the basket to interfere with other accessories. Conveniently hangs on the inside of your kettle so you can remove it at any point if needed. The double handle design will keep the basket nice and steady compared to single handle units. This is a great alternative to hop bags which have the potential to decrease hop utilization. While using this filter basket you can add hops directly to your kettle for maximum wort exposure.
Brewing all grain beer? This hop filter is also perfect as secondary filter when transferring wort from your mash tun to your boil kettle. If any tiny bits make it past your false bottom, the hop filter will catch them.
Made from 304 stainless steel
Double handle design
10" H x 4" Ø
Suitable for both hops and steeping grains. We highly recommend using a steeping bag for hops to keep vegetal matter contained in the boil kettle and out of your fermenter. If you use a counterflow chiller or plate chiller for cooling, filtering hops is even more important as these devices can clog if too much hop matter passes through them.
The hop sock does not have a drawstring. You will want to tie the end in a knot to keep it closed.
Dimensions:
150 mm wide (5.9")
800 mm long (31.4")
KegLand Part Number: KL01281
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.
A non-soluble clarifier that removes both haze causing polyphenols as well as yeast cells. Mix 2 Tbls (or 5 g) with one cup of sanitized warm water and gently stir into five gallons beer. Let stand for a few days and rack off.
Polyclar VT is a coarser grade of PVPP (140 micron particle size), optimized for addition to vessels, where faster settling is required. The larger particle size also facilitates settling of the stabilizer, allowing the majority of the product to be left behind with the lees at racking.
A typical contact time of between 3 to 10 days is required, although there are no adverse effects from leaving Polyclar in contact with the wine for longer periods.
For wine use .5 to 2.5 grams per gallon depending upon severity of problem and desired affect.
A rough approximate of weight is 1 tsp = 1.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
The BrewLab Plus® water test kit, model 7188-02, for home brewers quantifies 8 important water test factors. Includes everything in BrewLab Basic kit plus a high quality digital pH meter for monitoring batches from start to finish. Experts agree water conditions affect your final product, so take the mystery out of making great beer.
Trust LaMotte, the water analysis experts since 1919, to help you control your most important ingredient—water!
Visit HomeBrewFinds.com for a hands-on review of the LaMotte BrewLab water test kit.
For more information on water and its role in the brewing process, check out Water, A Comprehensive Guide for Brewers written by John Palmer and MoreBeer!'s own Colin Kaminski. For help with water adjustments, download Palmer's Brewing Water Adjustment App, currently available for iOS devices and coming soon to Android.
See the Documents Tab above for additional information.
The Super Hop Filter is designed to rest inside your kettle and keep hops and other vegetal matter from transferring out with your wort. This is a great alternative to hop bags which have the potential to decrease hop utilization. While using this filter basket you can add hops directly to your kettle for maximum wort exposure.
The 13.75" diameter will fit most 10-gallon or larger kettles. It's also wide enough that most immersion chillers can rest inside the basket during chilling.
Made from 304 stainless steel
300 micron mesh
Lifting handle
Hooked feet to keep it off the kettle floor
13.75" H x 13.75" Ø
Large disposable mesh bag that is great for microbreweries to contain hops, spices, oak, etc. Very stretchy, like a sock made out of cheesecloth. Large 48 inch x 48 inch size.
Made from FDA approved nylon mesh
Chitosan efficiently removes tannins, phenols, and yeast cells from wine and cider.
Perfect for clarifying degassed wine or uncarbonated cider, ensuring crystal-clear results.
Achieve optimal clarity by pairing Chitosan with Kieselsol for a complete fining process.
Chitosan is a positively charged fining agent and useful in removing tannin, phenols, anthocyanins, yeast cells, and bacteria. Add Chitosan to degassed wine or uncarbonated cider to clarify. For best results, always use Chitosan in conjunction with Kieselsol.
Directions:
Gently stir Chitosan into fully degassed wine or alco-base at the rate of 1 oz per 5-6 gallons
Make sure that it is fully degassed. If not, Chitosan may not be effective.
Stir for 20 - 30 seconds to make sure Chitosan is fully desolved and leave liquid to fully clear
Clearing can take 1 - 2 days so please allow 12-48 hours to clear fully
For best results use in conjunction with Kieselsol or liquid gelatine. Bench trials are recommended.
Chitosan (1%)
Contains: Water, chitosan (Shellfish derivative), acetic acid
Note: Chitosan is not ttb approved
Kieselsol removes proteins and metallic compounds for clear, polished wine and cider.
Achieve superior clarity by using Kieselsol alongside Chitosan for optimal results.
Simply add to degassed wine or uncarbonated cider for a crystal-clear finish.
Kieselsol is a negatively charged fining agent useful in removing proteins and some metallic compounds. Add Kieselsol to degassed wine or uncarbonated cider to clarify. For best results, always use Kieselsol in conjunction with Chitosan.
Directions:
Gently stir Kieselsol into fully degassed wine or alco-base at the rate of 1/4 oz per 5-6 gallons
Make sure that it is fully degassed. If not, Kieselsol may not clear the wine.
Stir for 20 - 30 seconds to make sure Kieselsol is fully dissolved and leave liquid to fully clear
Clearing can take 1 - 2 days, so please allow 12-48 hours to clear fully
For best results, use in conjunction with Chitosan or liquid gelatin. Bench trials are recommended.
Kieselsol (30%)
Storage: Refrigeration is not required. Do not freeze.
Contains: Water, 30% Silica solution
Make your brew day easier and your additions more efficient with a Kettle Spider. Attach one of our reusable nylon bags with drawstring and use the Kettle Spider to steep grains in an extract batch or use for multiple hop additions in a boil.
Often when you use a bag for hops or grain you are not getting the full extraction of flavor or alpha acids. With an ideal placement in the middle of your kettle, the Kettle Spider aids in extraction of flavor, oils and alpha acids.
The Kettle Spider makes bags easier to use with hops because it is open throughout the boil. Just keep adding the hops your recipe calls for. Also keeps bags off the bottom of the kettle, preventing a hole from developing in your bag.
Tip: To secure your bag, try attaching a Keg Lid O-ring around the ring to hold your bag in place.
Adjustable arms w/ anti-slip silicone sleeves
Hole Diameter: 3.79"
Arm Length: 9.15"
Max Kettle Diameter: 20.5"
Please note that this item does not include a mesh bag.
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 Beer
Fusel 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! When used in beer, Tropic Thunder can replace your typical yeast nutrient as it is itself an organic, DAP-free nutrient. If you typically use a complex nutrient that includes DAP, you can continue to add it separately as normal.
For Wine
Tropic 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.
Use:
For 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.
Stainless steel measuring spoon set for measuring such brewing items as water mofidiers, irish moss, lactic acid, yeast nutrient, etc. This set includes four spoons from 1/4 tsp (1ml) to 1 tblsp (15ml).
Replacement Hardness test reagent 5 (15 ml) with a 12 month shelf life
Does not include complete BrewLab test kit.
See BrewLab Basic® test kit or BrewLab Plus test kit for additional information.
This highly concentrated form of White Labs Ultra Ferm is intended for professional breweries. The dosage rate is 2.5mL per 31 gallons.
Reduce saccharification time, break down starches in unmalted cereals, and increase attenuation with one simple product! Ultra-Ferm from White Labs is a highly concentrated liquid amyloglucosidase derived from a select strain of Aspergillus niger. Rather than acheiving 75 to 80% hydrolisis of present starches, as you would with traditional brewing methods, Ultra Ferm allows total hydrolisis of dextrins to fermentable glucose, from all types of starch.
UltraFerm WLN4100 makes for the perfect additive when brewing a Brut IPA or Champagne Beer by eliminating residual sugar, allowing you to acheive the dry flavor profile that is signature to the style. It can also be used for the production of low calorie and extra high-alcohol beers, as well as light or diatetic beers.
Add at the beginning of the mash-in. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should not exceed 140°F. Amyloglucosidase activity is completely destroyed when the wort is held at 185°F for 10 minutes.
We've experimented with adding this enzyme at different stages throughout the brewing process, and found that it isn't limited to the mash stage alone. When pitching Ultra Ferm alongside our yeast, we were able to achieve a final gravity of 1.000, with no negative effect on the finished beer. Great news for the extract brewers out there that want to produce an extra dry beer!
Store at 39-46°F. Stable for 12 months.
Store up to 1/2 pound of hops in this one-way valved foil bag! The valve allows air to be expelled by pressing down on the bag.
Store your hops in the freezer to keep them fresh up to 3+ months.
Five Star Defoamer 105 prevents and eliminates excessive foam in boil kettles and fermenters. Keep your brew day easier by stopping boil-overs before they happen. 10% silicon based.
Add as needed but begin with only a couple of drops.
KICK Carrageenan™ T is a recently developed fining tablet designed to improve flocculation and clarity in the boil kettle. KICK is more powerful than generic Irish Moss and correctly calibrated so that each tablet treats 5 barrels of wort. Developed by Gusmer Enterprises, multiple sources of highly purified Kappa Carrageenan were tested over a period of two years to ultimately find the souce and quality grade that was the most effective at binding haze-forming proteins and other small particles in beer wort.
One tablet treats 5 bbls. For best results, add 5 minutes prior to the end of the boil. Quickly dissolves.
The active ingreident, Kappa Carrageenan, is a high molecular weight polysaccharide derived from red seaweed.
These hot fill bladders are a great way to cut time out of your brew day using the "no chill" or "hot packing" method of cooling wort. When your boil is over, simply fill them up and wait for the wort to chill overnight or throw it in the fridge. This eliminates the traditional 30-60 minutes of chill time common in most brew days. Use the wort immediately after it has cooled down, or store refrigerated for short periods of time.
When chilled and ready to go, most brewers transfer the wort out of the bag and into their favorite fermenter. However it is possible to ferment directly in the bag with the use of a #7 stopper and airlock.
Hot packing and the storage of wort at room temperature has been done in Australia as a common practice for decades. Because of the temperature of wort entering the bag, any bacteria are killed. However there does exist a small chance of Botulism contamination for wort that is hot packed and stored. Botulism spores can survive a boil and are only killed through high temperature pasteurization. We always recommend using the wort as quickly as possible once it has cooled.
Hot fillable means they can be filled with any liquid up to 212°F.
The triple layer construction makes these bags puncture resistant, chemical resistant, and gives the bag superior oxygen barrier properties. The first layer is 50-micron polyethylene, the second is 45-micron polyethylene, and the third is 15-micron nylon.
5.2 gal / 20L capacity.
KegLand Part Number: KL18463
Replacement Total Alkalinity Indicator test reagent (15 ml) with a 6 month shelf life
Does not include complete BrewLab test kit.
See BrewLab Basic® test kit or BrewLab Plus test kit for additional information.
