Search results for "sour cherries"

WildBrew Sour Pitch™ is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles Produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic, American Wild, and Sour IPA Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next Get all the tangy, sour tastes you desire in a dry culture medium with Lallemand's WildBrew™ Sour Pitch. This high performing, highly pure lactic acid bacteria is a great selection for a wide variety of sour beer styles. WildBrew™ Sour Pitch produces a clean and balanced citrus flavor profile and offers an easy way to control the introduction of bacteria during various souring techniques. Feel confident in this culture's superior performance and consistent results. An excellent bacteria for Berliner Weisse, Gose, lambics, American Wild, Sour IPAs and many other styles. Beer Styles: Sours Inoculation Rate: 1g/10L or 10g/hL Aroma: Citrus, tangy, sour Fermentation Range: 86-104°F pH Range: 3.2 - 3.5 Hop Tolerance: 4 ppm iso-alpha acid / 8 ppm beta acid   *See the technical data sheet below for information on rehydration, usage and storage.  

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WildBrew Philly Sour™ produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step A great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit This strain is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea selected from nature by University of the Sciences in Philadelphia, PA. Philly Sour produces moderate amounts of lactic acid in addition to ethanol so you can ferment your beer and sour it in one simple step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weisse, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s. Beer Styles: Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPAs Aroma: Sour, red apple, stone fruit, peach Attenuation: High Fermentation Range: 68-77°F Flocculation: High Alcohol Tolerance: 9% ABV   *See the technical data sheet below for information on rehydration, usage and storage.  

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Sourvisiae® is a modern fermentation solution that produces sour beers through one simple fermentation step Clean and neutral flavor, ideal for traditional and modern sour beer styles and an excellent base for fruited sours Sourvisiae® is a bioengineered (GMO) strain of Saccharomyces cerevisiae Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production. Sourvisiae® contains a single genetic modification, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid, the main compound that gives sour beers their flavor. Sourvisiae® allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product. The brewing process is conducted without any modifications; Sourvisiae® is pitched just like conventional yeast and ferments in a normal fermentation time. Sourvisiae® does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria, providing a cleaner and more reproducible souring process, with much shorter fermentation times. Microbiological Properties Classified as a bioengineered Saccharomyces cerevisiae, a top-fermenting yeast. Finished product is released to the market only after passing a rigorous series of tests. *According to the ASBC and EBC methods of analysis. Typical Analysis of Sourvisiae® Yeast: Percent solids 93% – 96% Living Yeast Cells ≥  5 x 10 9 per gram of dry yeast Wild Yeast < 1 per 10 6 yeast cells Bacteria < 1 per 10 6 yeast cells Brewing Properties In Lallemand’s standard conditions, wort at 20°C (68°F), Sourvisiae® yeast exhibits: Vigorous fermentation that can be completed in 5 days Medium to High Attenuation and Medium to High Flocculation Highly acidic and slightly fruity flavor and aroma The optimal temperature range for Sourvisiae® yeast when producing traditional styles is 15°C (59°F) to 22°C (72°F). Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. Attenuation may appear lower due to the formation of lactic acid. Production of lactic acid does not result in a loss of CO2. When sugar is consumed to produce lactic acid, there is no change in density. Therefore, the amount of residual sugar in the finished beer is lower than the final density would imply. This yeast produces a very acidic beer, with final beer pHs in the range of 3.0 and lactic acid in the range of 8 – 15g/L. Vigorous fermentation can be completed within 5 days. The resulting flavor and aroma profile of the beer is a slightly fruity acidic beer. Because of the resulting low pH and highly acidic conditions, we do not recommend re-pitching this yeast. Flavor and Aroma Tangy, sour, slightly fruity   NOTE: THIS PRODUCT IS ONLY ELIGIBLE FOR SHIPMENT IN THE UNITED STATES.

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Add great fruit flavor and aroma to your beer or kombucha with our natural fruit flavorings. Best if added just prior to bottling. We recommend you start by adding 2 oz per 5 gallon batch and then add more according to your taste. Contains no sugar or haze-causing pectins.   Non-Flavor Ingredients: Ethyl Alcohol, Water, Glycerin and Citric Acid

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5526 is a wild yeast strain isolated from Belgian lambic beers Produces a pie cherry-like flavor and sourness along with distinct “Brett” character Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation The quintessential "Brett" strain used for the production of Lambic and other beers. This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. Attenuation: 78-84% Flocculation: Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Berliner Weisse Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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3763 contains a blend of lambic cultures that produce beer with a complex, earthy profile and a distinctive pie cherry sourness Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. Attenuation: 80% Flocculation: Low - High Alcohol Tolerance: 11% Optimum Fermentation Temp: 65-85°F Cell Count: 100 Billion Styles: Flanders Brown Ale/Oud Bruin Fruit Lambic Gueuze Straight (Unblended) Lambic For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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Cherry soda extract from Rainbow Flavors. Concentrated flavor extract for making your own sodas. Mix with water and sugar, then either carbonate by bottle conditioning with yeast, or force carbonate in a keg. One 2 fl oz bottle makes 4 gallons of soda. Recipes and mixing instructions for different size batches are included. One 1 gallon jug makes up to 256 gallons of soda.

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A classic lambic that is as mild or as wild as you make it. Requires a two-step fermentation process  Includes Hallertau hops Estimated ABV: 6.5% Estimated IBUs: 7-10 Makes 5 gallons of finished beer Brewed for the first time in 2010 in our parking lot at the annual July 15th Showroom Sale, we decided to experiment with another sour. This Belgian Style Blonde, destined for a Brettanomyces fermentation was born! On a whim, the boys decided to have fun with it and add 1lb of California Golden Raisins per 5 gallons with the second dose of Brettanomyces. The sugars in the raisins ferment out completely and seem to be an excellent source of food for our ‘lil wild buddy's. The end result: A classic lambic that is as mild or as wild as you make it! This is a great base recipe for a Belgian Style Blonde Ale. Great body and mouthfeel balanced with a funky delicious sour edge. So have fun with this Lambic Recipe and make it your own! Tip: Patience, patience, patience. If brewing All-Grain, try mashing higher for some added body. (We recommend 156F.) Brettanomyces loves oxygen just as much, or maybe more than Saccharomyces spread the love! Use restraint with these critters, don’t add the whole kitchen sink. Experiment with one to two cultures per batch, at intervals, and preferably with a small amount of a new food source. Patience. CA Golden Raisins are an excellent food source! (ahem, hint hint!) Don’t disturb the fermentation vessel while the pellicle is formed. The pellicle provides protection from excessive oxidation over the long aging time. Patience. Use excellent sanitary methods when working with our wild lil buddy’s to ensure a clean brewhouse. Try adding any local fruit as a food source for the bugs and wild yeasts. They love it! Patience! Makes 5 gallons Estimated Original Gravity: 1.060-65 SRM (Color Range): 4-6 IBUs: 7-10 Estimated Alcohol Percentage: 6.5% Please Note: Kit does not include raisins. We recommend California Golden Raisins. Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.   Liquid Malt Extract (LME) vs. Dried Malt Extract (DME) MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.    

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Commercial Quality Base: Crafted from real fruit juice using the same formulations as commercial wineries. Easy 5-Gallon Batches: One gallon of base yields five gallons of high-quality 10% ABV fruit wine. No Adjustments Needed: Extremely convenient; no pH or acid adjustments required. Simple & Convenient: Just add water and yeast to ferment. All natural and made with real fruit juice, Vintner’s Best® fruit wine bases are crafted from the same formulations used by commercial wineries. One gallon of fruit wine base makes five gallons of high-quality fruit wine at 10% ABV. Extremely easy and convenient to make, requiring no pH adjustments and no acid adjustments. Simply dilute one gallon of Vintner's Best® Fruit Wine Base with four gallons of water, pitch yeast and stir! The wine base is a blend of juice concentrates, HFCS, citric and malic acids and natural flavor designed to make a fermentable base for a fruit wine blend at 18.9°B. The product is blended, pasteurized. Diammonium phosphate is added as a yeast nutrient. Benefits of Vintner’s Best® Fruit Bases: All-natural fruit juice 6-8 weeks to finished product No PH or acid adjustments Shelf stable for up to two years No refrigeration necessary Scalable to any batch size Pre-blended - no straining out fruit pieces Easy and convenient More inclusive – add only yeast and water Re-sealable jug with tamper resistant seal Over 30 flavors to choose from Concentrate Specs: °Brix: 73.1 min Acidity: 2.2–2.6 (as citric acid) Ingredients: High Fructose Corn Syrup, Apple, Pear, Cherry & Grape Juice Concentrates, Water, Citric Acid, Natural Flavors

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Italiano to its core, Sangiovese is descended from Calabrese di Montenuovo and Ciliegiolo, the former from the south in Calabria and the latter from the north in Tuscany. Not only is it Italy’s most famous grape, when it comes to truly great varietal wine, the country has something of a monopoly. The greatest examples of Sangiovese are remarkably complex, savory, and rustic. A popular choice in creating magnificent blends, in addition to single-grape varietals, Sangiovese is used in the production of the most celebrated red wines to come from Tuscany, including Brunello di Montalcino and Vino Nobile di Montepulciano. Our Italian Sangiovese is a medium-bodied wine that displays notes of sour cherry, strawberry, and prune. A dry red wine with delicate oak character and an alcohol content of 13% by volume. This wine kit includes medium toast French oak chips. Medium toast French oak is subtle and provides refined flavors of custard, chocolate, and spice. French oak in general is often used by winemakers when they want to increase the mouthfeel and complexity of a wine without stepping on or surpressing the fruit.  The VineCo Original Sangiovese is a fantastic way to sample and celebrate Italian winemaking. It’s a great option when you want a glass of red that you can sit back with to sip and savor, letting its personality slowly unfold across your tongue with each taste. Options abound for meals to enjoy with Sangiovese, but pasta with tomato sauce is the easiest (if not most obvious) dish to recommend. Sangiovese, Italy Sour cherry, strawberry, prune Sweetness: Dry Oak: Light Body: Medium ABV: 13% Kit Volume: 8 L Approximate Yield: 23 L Ready to bottle in 4 weeks    

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Montepulciano is the second most widely planted grape throughout Italy, behind only Sangiovese, to which it is rumored to be a long lost relative. Notorious for ripening late, but with patience this grape will produce beautifully deep colored wines with high acidity. Our Italian Montepulciano has an exquisite dark fruit essence of red plum and sour cherry accented by subtle herbal notes and medium oak character. Medium- full-bodied and dry with an alcohol content of 13.5% by volume. The VineCo Estate Montepulciano is the perfect choice for your "staying in" nights. This wine pairs perfectly with pizzas with mounds of meat toppings, brisket tacos, or just about anything you'd pull off the barbecue or smoker. Montepulciano, Italian Sour cherry, subtle herbal Sweetness: Dry Oak: Medium Body: Med-Full ABV: 13% Kit Volume: 10 L Approximate Yield: 23 L Ready to bottle in 6 weeks  

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OYL-605 is a blend of Levilactobacillus brevis and Lactiplantibacillus plantarum that sours efficiently at its higher temp range Max souring develops within 24 to 72 hours Proprietary propagation methods generate fresh, metabolically healthy cells and optimal biomass Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains Turn up the tang with Omega's Lactobacillus Blend. Lacto brevis and plantarum come together for a blend that is clean and reliable with a wide temperature range. The plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at lower temperatures. Maximum souring develops typically within 48 hours with no need to hold high temperatures as it is efficient at the lower end of its range. Note also that the blend is extremely hop sensitive, so make sure to add only to unhopped wort.   Attenuation: N/A Flocculation: N/A Alcohol Tolerance: N/A Optimum Temp: 68-95°F   Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option 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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1.4-5 °L - Weyermann® - This malt helps keep the mash in the correct pH range. It also adds a mild sour flavor. Must be mashed; use up to 10% in your mash.

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3278 blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region A Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation This blend of yeast and bacteria comes from a Belgian Brewery and is maintained with a selection of Saccharomyces Cerevisiae, which include Belgian-style wheat beer yeast, a sherry yeast, Brettanomyces Bruxellensis yeast, Brettomyces Lambicus yeast, Lactobacillus Delbruckii, and finally Pediococcus Cerevisiae. While amazingly complex, this mixture does not include all the possible cultures found in Belgian Lambics. However, it is representative of the organisms which are most important for the desirable flavor components of these beer styles. Attenuation: 70-80% Flocculation: Low - High Alcohol Tolerance: 11% Optimum Fermentation Temp: 63-75°F Cell Count: 100 Billion Styles: Flanders Red Ale Lambic Gueuze Mixed-Fermentation Sour Beer For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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White Koji is an exciting new specialty ingredient formulated specifically for the brewing industry Instant kettle sour! No waiting for bacteria to do their thing. Just add directly to the mash to hit your target pH Citric acid is naturally produced by Aspergillus luchuensis, offering a clean pleasant acidity when compared to lactic acid The citric acid produced can be swapped for lactic acid in any application, such as sour beers or mash pH adjustments CellarScience imports this Koji fresh from Japan's best sake and koji producer Try using White Koji instead of acidulated malt in your next batch, especially nice in a Japanese rice lager! This White Koji is formulated specifically for brewing beer with citric acid. Citric acid tends to have a less harsh astringency when compared to lactic acid. Used at a high percentage (20-25%), it makes a very clean kettle sour instantly. Rather than waiting overnight for the bacteria, you can hit your target pH during your standard mashing process. It can also be added to any recipe to adjust pH in the mash, similar to acidulated malt. This traditional ingredient, imported directly from Japan, is a great addition to your next craft Japanese rice lager! Koji (Aspergillus luchuensis) is a fungus that is grown on rice during the Shochu making process and citric acid is naturally generated. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to add a bright and refreshing citric acid character. White Koji should be used at a rate of 20% - 25% of total grain in your recipe for souring. Use at a small percentage, as needed, for pH adjustment in the mash. Koji in Beverage Making Koji, a unique mold, is the heart of many beloved Japanese beverages, transforming starches into the sugars necessary for fermentation. While traditionally barley malting achieves this in whisky, innovative distillers are embracing koji, particularly yellow and white varieties, to unlock new flavor profiles. In shochu, white and black koji are favored for their citric acid production, ensuring a clean and stable fermentation, while yellow koji adds a touch of sake-like complexity. And of course, yellow koji reigns supreme in sake, orchestrating the intricate parallel fermentation that defines its character. This ancient ingredient, with its diverse strains, offers a remarkable tool for crafting distinctive spirits. Whether it's the bright acidity of white koji in shochu, the delicate sweetness of yellow koji in sake, or the novel depth it brings to whisky, koji's transformative power is undeniable. By harnessing the unique properties of different koji varieties, producers are pushing the boundaries of flavor, creating beverages that are both rooted in tradition and boldly innovative.

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Deep red in color with a nice malt structure and distinct sour overtones. Requires a two-step fermentation process  Includes Magnum and British Kent Goldings hops Estimated ABV: 6% Estimated IBUs: 16-18 Makes 5 gallons of finished beer Our Flander's Red recipe creates a beer that is deep red in color with a nice malt structure, this beer is based on those from certain regions of Belgium, and have distinct sour overtones to them. This is due to the wild spores that inhabit the air - and some breweries - of the area. While this would normally be a "bad" thing, the infection lends special tart and sour qualities unlike any other beer can. For a more traditional spin on this kit, try aging it on some oak cubes! We recommend fermenting this beer with WLP001 California Ale for two weeks. Then add Wyeast 3763 Roeselare Belgian Sour Blend in the secondary fermenter bucket. This kit does require some special instructions, as it is a special beer. Once the gravity hits 1.015 - 1.020, rack the beer into a plastic bucket and pitch the sour blend tube. Age the beer at 65F-70F for 6 months, until the white cap that will form drops. The reason for the plastic bucket aging is so that tiny amounts of oxygen are allowed to be taken in by the plastic and come in contact with the beer. This micro-oxidation adds to the over all flavor of the beer itself. Reminder: you will need to keep the equipment used to handle the beer after the sour blend is introduced separated from the rest of your brewing equipment, or clean and sanitize very well after use. Makes 5 gallons Estimated Original Gravity: 1.062-66 SRM (Color Range): 16-18 IBUs: 18-22 Estimated Alcohol Percentage: 6% Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.    

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WLP65 is a unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP65 Belgian Sour Mix 1 is a unique blend of yeast and bacteria for making well balanced and delicious sour beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 70-80% Flocculation: Low to Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 80-85°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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WLP653 produces a high intensity of the traditional Brettanomyces characters in beer, such as horsey, smoky and spicy flavors Most often used in lambic style beers, Flanders, or sour brown ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP653 Brettanomyces lambicus offers high intensity Brett character of horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers. Use WLP653 for Lambic, Flanders Brown (Oud bruin), Flanders Red, Gose, Geuze and Berliner Weisse beers. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: N/A Flocculation: Low Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 85°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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5335 produces moderate levels of acidity. Commonly found in gueuze, lambics, sour brown ales and Berliner Weisse Always used in conjunction with S. cerevisiae and often with various wild yeast Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation Lactobacillus is used in the production in a wide array of sour beer styles as well as many food products.  This particular strain is ideal for the acidification of beers, either pre or post cerivisiae fermentation.  Can be use to kettle sour. Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds. Attenuation: 70-90% Flocculation: Low - High Alcohol Tolerance: 9% Optimum Fermentation Temp: 60-95°F Cell Count: 100 Billion Styles: Berliner Weisse Flanders Brown Ale/Oud Bruin Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic For best results we always recommend ordering an ice pack with your liquid yeast.   Please Note: When choosing an ice pack option 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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5112 is a strain of wild yeast that was isolated from brewery cultures in the Brussels region of Belgium Produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop. Attenuation: 78-84% Flocculation: Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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Deep red in color with a nice malt structure and distinct sour overtones. Requires a two-step fermentation process  Includes Magnum and British Kent Goldings hops Estimated ABV: 6% Estimated IBUs: 16-18 Makes 5 gallons of finished beer This Flander's Red ale recipe is deep red in color with a nice malt structure, this beer is based on those from certain regions of Belgium, and have distinct sour overtones to them. This is due to the wild spores that inhabit the air - and some breweries - of the area. While this would normally be a "bad" thing, the infection lends special tart and sour qualities unlike any other beer can. For a more traditional spin on this kit, try aging it on some oak cubes! We recommend fermenting this Flanders Red Ale with WLP001 California Ale for two weeks. Then add Wyeast 3763 Roeselare Belgian Sour Blend in the secondary fermenter bucket. This kit does require some special instructions, as it is a special beer. Once the gravity hits 1.015 - 1.020, rack the beer into a plastic bucket and pitch the sour blend tube. Age the beer at 65F-70F for 6 months, until the white cap that will form drops. The reason for the plastic bucket aging is so that tiny amounts of oxygen are allowed to be taken in by the plastic and come in contact with the beer. This micro-oxidation adds to the over all flavor of the beer itself. Reminder: you will need to keep the equipment used to handle the beer after the sour blend is introduced separated from the rest of your brewing equipment, or clean and sanitize very well after use. Makes 5 gallons Estimated Original Gravity: 1.062-66 SRM (Color Range): 16-18 IBUs: 18-22 Estimated Alcohol Percentage: 6%   This kit is not available in a Dry Malt Extract option.   Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.  

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LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility Neutral flavor and consistent performance across diverse fermentation conditions make it an ideal house strain A stress tolerant strain that is good for high gravity, sours, re-starting stuck fermentations and other challenging fermentation conditions Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next Ready to try your hand at a Dry English Ale? Then this is the yeast for you! Nottingham Dry Yeast is the prefered yeast for English Style Beers, but it is an extremely high performing and versatile strain, allowing it to be used in beers across the spectrum. Even though it's a great choice for traditional styles such as Pale Ales, Ambers, Stouts and Porters, it is far from limited to these classics. Nottingham will also perform well in Golden Ale, Kölsch, Lager-style beers, IPAs, Barleywines and others.  It is appreciated for it’s ability to quickly produce a vigorous fermentation, and forms a compact yeast cake at the bottom resulting in a lovely clear beer.  Beer Styles: Wide variety of ales Aroma: Fruity, estery, neutral Attenuation: High Fermentation Range: 50-72°F Flocculation: High Alcohol Tolerance: 14% ABV *See the technical data sheet below for information on rehydration, usage and storage.  

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One of our favorite beer glasses because it focuses the aromas and adds to the overall joy of drinking a beer! Great for all styles of beer, but a must have for Belgian styles (including all sours!).

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This easy to read book, is a great introduction to souring and wild fermenting your beer.   Explore the world of Lambics, Flanders, and the American variations of these styles like never before! These specialty beers depend upon fermentation by wild yeast and bacteria to give them their signature flavors. Jeff Sparrow has amassed a wealth of knowledge regarding these "non-traditional" beers and was able to put them into an easy-to-read book. This book covers the history of these beers, the breweries that made them famous, and gives an overview of wild yeasts and what to expect when attempting to use them in beer making. You even come away with recipes and techniques for cultivating your own wild yeasts to produce these sour beers.

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A44 thrives in hot fermentations when big complex ester profiles are desired Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible 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. Attenuation: 75-85% Flocculation: Low Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 75-97°F Cell Count: 200 Billion Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option 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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Complex Cereal Profile: Delivers a nuanced palate of fresh grain, dough, and golden bread with sweet cereal notes and a subtle nuttiness. Streamlined Brewhouse Performance: Engineered with low modification and a 37.0–44.0 Kolbach Index to ensure easy lautering across all lager styles and brewing regimens. Usage: Up to 100% of your grain bill 1.5 - 1.8 L - Rahr To Thee!™ Pils is a versatile North American pilsner malt produced in Alix, Alberta. Designed in collaboration with industry experts, it offers the perfect balance of performance and flavor for any lager-centric brewhouse. Ideal For: Classic continental lagers, American craft lagers, and all-malt pilsners. Performance: A Kolbach Index of 37.0 - 44.0 ensures smooth, trouble-free lautering in any brewing setup. Brewing Profile: Low color and low modification for precise control over the finished beer. Tasting Notes: A rich aromatic blend of dough, golden bread, and sweet cereal with a light nutty finish. Malt Specification: Color °L - 1.5 - 1.8 Moisture % - max. 4.5 Extract fine % dm - min. 79.5 Protein Total - 11.5 max Diastatic Power >110 L Usage Rate - Up to 100%  

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Stop leaving clean, perfectly good, wine or beer in your tank and always drain from the perfect height with our tri-clover style rotating racking arms. Remove your existing tri-clamp butterfly valve and place this rotating racking arm between the tank and your valve. When it is time to rack off slightly loosen the clamp nearest the tank and use the built-in handle to rotate to just about the lees level. A white rotatable gasket is placed between the welded in tank fitting and this rotating arm. Because the micro finish of the gasket is hard and slippery it allows the rotating arm to rotate in place. A standard black EPDM gasket is placed between the rotating arm and the butterfly valve and is always kept completely tightened. The length of the arm after the elbow is 10.5" allowing you to draw from roughly 8" above or below the valve level. The arm measures 9.5" from the TC fitting to the elbow. We suggest you assemble the rotating arm and butterfly valve in such a way that the arm is pointed in the same direction as the handle on your butterfly valve. In this manner you always know how the racking arm is positioned in your tank. 1.5" tri-clamp Polished finish Made from 304 stainless steel ForgeFit® is a brand of rugged, high-quality fittings made from certified 304 stainless steel. Each fitting is backed by our 60-day no-hassle return policy and a one-year warranty from MoreBeer!.  

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With your own Nitrogen tank, you can add Nitro-Draft capability to your Home Dispense System! Serve beer on Nitro! The best way to pour your favorite stouts and porters! Made from high-quality aluminum that will never rust like steel tanks Fill with Beer Gas Mix to get that alluring, cascading pour famously associated with Guinness CGA580 valve pairs with standard US-style nitrogen & argon gas regulators KOMOS® offers a full suite of first-rate draft products and draft fittings—from kegs to faucets and everything in between! Use pure nitrogen to serve still wine, cold brew coffee, Sangria and premixed cocktails on draft Brand new aluminum 22 cubic feet Nitrogen tank made from high strength aluminum alloy and high quality CGA580 valves. Because it is made of aluminum rather than steel you can feel confident that it won’t rust. It can be filled with compressed (liquified) Nitrogen, Argon, or Beer Gas Mix (70% Nitro/30% CO2). Fill with beer gas mix (70% Nitrogen/30% CO2) for dispensing beers "On Nitro". Using 100% Nitrogen is also the recommended gas for dispensing cold brew coffee, wine, or even Sangria and premixed cocktails on draft! Aluminum tanks are superior to steel because they do not rust. All tanks are shipped empty. To have tanks filled you will want to visit your local welding supply shop. Because you are purchasing a new tank you can choose to either have it filled or to exchange it for a filled tank at your local gas supplier. If you have this tank filled the local gas supplier is responsible for affixing the correct neck label that identifies the gas being put in the cylinder. Tanks should always be stored in an upright position. Features: Made from corrosion resistant, engineered Aluminum Brushed finish Thick, durable cylinder walls DOT approved New high quality CGA-580 valve Light weight compared to steel tanks Rated to 2216 PSI service / 3360 PSI test pressure PSI (allowing for Nitrogen fill) Can also be filled with Argon or Beer Gas Mix (Nitrogen/CO2) NOTE: You will need at Nitrogen/Argon Regulator to go with this tank, a standard CO2 regulator will not work.

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Elevate your brewing game with the 220V 17 Gallon Gen 4 BrewZilla. This cutting-edge system combines more power & capcity with innovative features like wireless connectivity via WiFi & Bluetooth, allowing you to heat faster while you control and monitor your brew day, ensuring precision, convenience, and exceptional beer batch after batch!   WiFi / Bluetooth enabled RAPT Controller tracks your brewday and automatically uploads detailed information to the RAPT portal The top mounted RAPT Controller can be tilted upward for easy viewing, or detached from the unit to mount it on the wall or placed on your bench Mirror polished dome shaped bottom with center drain — get every last bit of wort into your fermenter while the perforated bottom screen filters out 95% of hot break and hop matter Make larger batches or higher gravity beers! BrewZilla offers the largest malt pipe capacity for units in its size range, and the Gen 4 unit has a 30% larger malt pipe compared to the previous generation Perforated bottom on the newly designed malt pipe allows for improved mash recirculation flow without sacrificing efficiency Element power percentage can be adjusted via the RAPT Controller. Go full power to heat up quickly, or dial it down so you don’t overshoot your strike water temp The built-in pump is plumbed to both the recirculation and arm and the bottom ball valve. Recirculate wort during your mash, then close the recirculation valve and pump wort to your fermenter via the bottom valve Pair with the RAPT-enabled Bluetooth Thermometer, allowing your BrewZilla to calculate a core mash temperature reading and more accurately control temperatures and mash steps More RAPT-enabled accessories are coming, and future firmware updates can be downloaded to the RAPT Controller itself over the internet WiFi/Bluetooth Enabled RAPT Controller The RAPT Controller is mounted to the top of the boiler body, allowing for easy operation when you have the unit set on the ground. The controller can be tilted upwards to give you an even better view, or it can be removed from the BrewZilla entirely if you’d prefer to mount the controller on your wall or lay it down on a workbench. From the controller, you’ll orchestrate your entire brew day. Program mash steps, dial in element power, and operate the integrated pump all from one screen. But the RAPT Controller is much more than a beautiful, full-color display switch board. Once synced to the RAPT Portal, you’ll be able to track, record and monitor your brews online. No need for handwriting notes or punching brew day details into your phone – all of the data from your brew is automatically logged to your portal profile. This information doesn’t just include your mash profile; it also captures detailed information about your element power and pump activity, opening the door for very precise repeatability. And the RAPT Portal isn’t just a digital archive for your brew days. With your BrewZilla powered on, you can control your brewery from virtually anywhere using your phone’s web browser. Not sure when you’ll be home from work or your kid’s ball game going into extra innings? No problem! Before you head out, simply log into the RAPT Portal from your phone and tell the BrewZilla to start heating your strike water. Along with remote control, the portal enables you to program alarms and push notifications for all of your boil additions. We’ve all been caught up with a side task and failed to throw in that yeast nutrient or clarifying agent at the end of the boil, but the BrewZilla has the back of even the most forgetful brewer! But wait, there’s more! In addition to WiFi connectivity, the RAPT Controller is also a Bluetooth gateway device. KegLand is currently developing various Bluetooth devices such as the Bluetooth Beacon Thermometer and other sensors which will be compatible with your brewery upon release. The RAPT Controller is able to receive information from Bluetooth Low Energy (BLE) devices, adjusting its processes based on this new stream of information while simultaneously logging it to your RAPT Portal. With the Bluetooth Beacon Thermometer, for example, you’ll be able to feed temperature readings from the top of your mash bed to the controller. The controller will then compare this reading with the main temp probe reading at the base of the kettle and adjust element cycling based on these combined readings. Finally, the RAPT Controller WiFi connectivity allows you to update the controller’s firmware with a single click. Take advantage of new features and accessories as soon as they become available by simply keeping your BrewZilla connected to your local WiFi network. And again, the WiFi is already built-in! No need to come back for an expensive add-on accessory down the road. High Capacity Malt Pipe With an approximately 41.5 lb capacity, the BrewZilla can mash nearly 20% more grain than similar sized models of the Anvil Foundry and Grainfather G70. If you want to fill your fermenter with more than a 5-gallon batch worth of wort, or brew the highest gravity beer recipes, the BrewZilla is the brewhouse for the job. And the included malt pipe is just the beginning. If you want to expand your brewery’s grain capacity even further, KegLand makes Boiler Extension Kits and Extended Malt Pipes for that very purpose. The malt pipe features a perforated section at the bottom which improves mash recirculation flow without sacrificing efficiency. Concave Base with Center Draining Leave no wort behind! The concave base with center drain means you’ll be able to extract every last drop of wort to your fermenter. If you’ve brewed in a traditional flat bottom kettle, this center drain may be a bit perplexing at first. Many brewers are used to whirlpooling after the boil to pull hop matter into the center of the kettle, then transfer out using a pick-up tube that pulls from the kettle wall in order to avoid sucking up the solids. But fear not! One of the key features of the BrewZilla is the false bottom protection screen. This screen avoids the need for doing a whirlpool, filtering wort as it transfers and blocking more than 95% of hops and hot break from getting sucked into the pump. This not only prevents blocked pump issues, it also increases the efficiency of your brewhouse by eliminating kettle loss from wort that may have otherwise been left behind. Ultra Low Watt Density Elements The concave base on the BrewZilla also allowed for larger heating elements with significantly lower watt density than other breweries. When a lot of energy is coming off of a small element, the local temperature near the element can be so high that it scorches the wort and causes caramelization. Lower watt density essentially means you can produce lighter color beers that would otherwise have fallen victim to caramelization effect. It also reduces that chance of boilovers and reduces stress on the elements which extends their life expectancy. Easy Access Built-In Pump The built-in pump allows you to recirculate your wort during the mash for improved efficiency and more even temperature distribution. But it can also be used to transfer your wort from kettle to fermenter rather than relying on a gravity feed, and with the optional CIP Rotar, you can used the pump to clean your BrewZilla (or fermenter) after every use. During your brew day you’ll be able to control the pump from the RAPT Controller with a dedicated button for turning the pump on and off. Another feature you’ll find on the controller is adjusting the pump flow. This doesn’t control the actual volume of the flow (you can do that from the ball valve located on the recirculation arm), but rather cycles the pump on and off automatically based on your setting. At 100%, the pump remains on continuously. But at 80%, the pump will cycle to be on 80% of the time and off 20% of the time. This may not be a feature that every brewer thinks they need, but it’s an excellent way to avoid running the pump dry accidentally, as the time the pump is off allows recirculating wort to filter through the grain bed and back into the pump inlet. If you flip over the boiler, you’ll find the magnetic drive pump and all the plumbing is right at your fingertips. This means you don’t have to disassemble the base in order to access the pump for cleaning or maintenance if required. It also means the plumbing can be changed more easily too. For instance, the unit comes as standard with the plumbing from the pump feeding both the recirculation arm and the transfer valve, but you change this so the tap outlet bypasses the pump if you prefer. MoreBeer!'s Final Word We’ve been selling all-in-one brewing systems ever since they first hit the market, and we have to say that the Gen 4 BrewZilla is not only the most feature-packed unit ever made, it’s also offered at an incredibly competitive price point when compared to other systems. You’ll get all of the cutting edge Bluetooth technology you’d get with the Grainfather and at an exceptionally lower price tag. Plus, you get the WiFi capabilities as standard, rather than as a $100 add-on accessory. When it comes to mash recirculation, that’s yet another built-in feature on the BrewZilla, and the pump can also be used for transferring and CIP cleaning. The Foundry has a great starting price, but if you want to unlock its full potential, you’ll need to spend another $100 for the recirculation pump kit. What’s more, no other system in the same ‘weight class’ has the same grain capacity. And if the standard capacity isn’t quite enough, the BrewZilla can be easily upgraded with a Boiler Body Extension Kit and Extended Malt Pipe. When you purchase the BrewZilla, you can feel confident that you’re investing in a top shelf system and all of the critical features you’re expecting will be included. Perfect for Distillation If you want to expand your lineup of homemade libations to offer Spirits in addition to Ales & Lagers, the BrewZilla makes an excellent pot still! Add the Distillation Lid upgrade and pair it with an AlcoEngine Copper Reflux Condenser or Copper Pot Still Top. AlcoEngine Stills have been selling on the home market for years and offer some of the most affordable, beginner-friendly stills you'll find. Features: Gen 4.1 Stainless steel construction 17.1 gallon total capacity with a finished beer output of 10-12 gallons WiFi/Bluetooth Enabled RAPT digital temperature controller Automatic step mashing with 6 programmable stages 220-240V power NEMA 6-30P plug Requires NEMA 6-30R receptacle Requires 16 amps from 30 amp circuit Triple heating elements (2000, 1000 and 500 watts) Stainless steel 1/2" ball valve for gravity draining or transferring via pump Immersion wort chiller included Stainless steel malt pipe/basket Stamped in volume markers Glass lid Adjustable lid clamps (do not use with glass lid in place - see below) Magnetic drive pump for recirculation, transfers, and cleaning Recirculation arm PPSU sight glass Bottom handle for easy lifting and pouring Rubber feet Temperature reads in °F or °C Approximately 36" H (with recirculation arm) x 16" D Recommended max. grain bill: 41.5 lbs AlcoEngine Still ready with the purchase of a Distillation Lid Pump Specs: Max Flow: 5 gal/min Max Head: 11 ft. Voltage: 220–240V-AC Frequency: 50–60Hz Power: 25 watts Fittings: 1/2" (13 mm) barbs You Will Need: 2' of H985 1/2" ID Silicone tubing for sparging and draining. To connect included Chiller: (20') of D1710 1/2" ID beverage tubing (or whatever length required, (3) H950hose clamps and (1) brass hose by thread adaptor (H508). These items come in the Wort Chiller Connection Kit, add the kit to your cart and use code ZILLAKIT at checkout. KegLand Part Number: KL27458 Please note: due to patent restrictions in the United States, the malt pipe has been redesigned with one set of bottom feet. This model does not include the "two stage" malt pipe as advertised by KegLand and featured in previous MoreBeer! YouTube videos. Please Note: When removing the malt pipe to drain after mashing, it is important to do so slowly rather than in one swift pull. If the malt pipe is removed all at once when it is full of wort, it is possible for the draining wort to spray out and over the rim of the brewery through the perforated bottom. Remove the malt pipe slowly so that some of the wort can drain out before it is fully removed and set on its bottom feet. This can be done by hand on the 35L unit, but for the 65L and 100L units we highly recommend using the Pulley System for removing the malt pipe. Warning: Do not engage the adjustable lid clamps when brewing with the BrewZilla's standard glass lid. The clamps are only intended to be used with distillation lids or other metal accessories. Warning: If you are going to use an extension cord with the BrewZilla, you must ensure that the cord is the correct gauge and properly rated to suit the power requirements of your brewery. See the reference chart below for the recommended gauge based on your unit and the length of cord you wish to use.   35L (110V) 35L (220V) 65L (220V) 100L (220V) 10 ft. 14 Gauge 14 Gauge 12 Gauge 10 Gauge 25 ft. 14 Gauge 14 Gauge 12 Gauge 10 Gauge 50 ft. 12 Gauge 12 Gauge 10 Gauge 8 Gauge   RAPT Gen 4 BrewZilla | User Manual

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Unitank Light offers the same tank body as the standard Brewtools Unitank with a slight difference in included accessories for a more affordable price Ferment, cold crash, and carbonate beer all in one vessel with the Brewtools F-Series Unitank Cooling jacket welded to the vertical walls of the tank provide superior cooling capabilities compared to in-solution cooling coils Made from stainless steel throughout with Brewtools' proprietary PureBlast™ surface—no passivation required, simply rinse with warm water before your first use Pressure rated to 30 PSI so you can safely ferment under pressure and pressure transfer finished beer to kegs with virtually no oxygen pickup Brewtools is a Norwegian brand known for high-quality products made without compromise. From brewing systems to fermenters, they continue to push the envelope of innovation for homebrewers around the globe All valves, fittings, and gaskets come included Unitank Light is the same tank body as the standard Brewtools Unitank, but with slightly less equipment and some parts made from Polyketone (POK), which vastly reduces cost without compromising the user experience for smaller tanks. Unitank Light can be upgraded to a standard Unitank where you prefer. Key Differences: CleanCore butterfly valves made from Polyketone Barbed blow-off PRV Can be set to open during fermentation for blow-off Also acts as 2 bar / 30 psi safety valve Pushfit sample valve Compatible with optional Push-fit Coil and Adapter Polyketone 8” to 3” tri-clamp lid adapter replaces stainless steel adapter Polyketone racking arm replaces stainless steel racking arm Does not include neoprene insulation jacket, ss blow-off tube or ss blow-off valve Brewtools Unitanks are fermenters made for ambitious homebrewers and small breweries. As part of the Brewtools identity, they've explored new techniques and solutions. This has resulted in a series of high-end fermentation tanks with new features and a lot of possibilities. Key Features: Brewtools PureBlast™ surface inside and out which eliminate the use of wax and polishing compounds and does not require passivation Cooling jacket in the vertical walls offers efficient cooling without the hassle of cleaning a coil Many options for connecting accessories like sensors, heaters, carb. stones and other accessories Conical pressure rated for 2 bar / 30 PSI Cooling jacket pressure rated for 0.5 bar / 7 PSI 8" TC port on top for easy access 2" TC dump and racking valves Brewtools Unitanks are designed and manufactured with special attention to safety and quality. They are tested and certified according to the requirements for PED 2014/68/EU by a third party. Specifications: Low height w/o acc.: 32.6" Max height w/o acc.: 40.5" Packaging size: 33.4" (h) x 20.5" (w) x 20.5" (d) Net weight: 73 lbs Gross weight: 88 lbs Tank diameter (inside): Ø15.75" Gross volume: 13.5 gal Max rec. volume: 10.5 gal Min rec. volume: 5.3 gal Volume, cone: 3.1 gal Material: 1.5mm stainless steel (SS304) Operating pressure: 1.0 bar / 15 PSI Max pressure: 2.0 bar / 30 PSI Min. pH: 4.0 In the box: Unitank with adjustable frame 1 pcs Analog pressure gauge, TC34mm 2 pcs CleanCore Butterfly-valve, 2" 1 pcs Racking arm 2", POK 1 pcs TC elbow 90°, 2" 1 pcs Sample valve, 34mm, POK 1 pcs TC Adapter 8"-3", POK 1 pcs TC blind cap, 3" 1 pcs TC blind cap 2" 2 pcs TC blind cap 1.5" 4 pcs TC blind cap 34mm 2 pcs TC gasket 8" lipped 2 pcs TC gasket 3" 2 pcs TC gasket 2" 5-pack 1 pcs TC gasket 1.5" 5-pack 3 pcs TC gasket 34mm 5-pack (DN20) 1 pcs Tri Clamp 8" 1 pcs Tri Clamp 3" 5 pcs Tri Clamp 2" 2 pcs Tri Clamp 1.5" 9 pcs Tri Clamp 34mm 1 pcs TC tool 4 pcs M10 steel/rubber feet 1 pcs TC34mm pull-type PRV/Safety valve with 7mm barb 1.5m (4.9') Silicone tube 6x10mm Necessary bolts and parts for assembly 5 year manufacturer's warranty Recommended accessories include: HopDrop-kit, Thermowells for your sensors, 34mm Ball-Lock gas adapter for CO2 filling, Carb. stone kit with Ball-Lock, Coil for sample valve, Spunding valve, Hose barbs for filling and dumping, 2" sight glass etc. For User Manuals and support, please follow this link to Brewtools Docs. NOTE: Model in photo is a prototype. Minor changes and improvements may occur.

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