Search results for "kveik yeastery"

OYL-009 is a consistent, well flocculating, well attenuating and easy clearing neutral strain Slightly fruitier than West Coast Ale I with a lightly perceptible nuttiness Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains If you're looking for a little more character out of your "Chico" strain, Omega Yeast's West Coast Ale II is a great option. Slightly fruitier than West Coast Ale I (OYL004) and clean with a lightly perceptible nuttiness, its subtle citrus character finishes slightly tart at the cool end, and more fruit character emerges as fermentation temperatures increase. West Coast Ale II is a consistent, well flocculating, well attenuating and easy clearing neutral strain. Attenuation: 72-76% Flocculation: Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 60-72°F Cell Count: 225 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. Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains

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Made from high-quality Slavonian oak sustainably sourced from Hungarian forests Superior in long term storage due to the tight grain and slow release of phenolic compounds Equivalent or superior quality compared to French Oak barrels at a much more affordable cost Zinc-plated steel barrel hoops for corrosion resistance Coopered by the world-renowned Balazs Nagy Balazs barrels is a long-trusted brand of Hungarian oak barrels coopered by the famous Balazs Nagy.  These barrels are equal or better in quality to French Oak barrels but available at a fraction of the cost of their more famous counterparts. Renowned for respecting fruit, Hungarian barrels offer winemakers a great option to impact the mouthfeel, structure and flavor of wine without stepping on the terroir of your grapes.  Due to the tight grain and slow release of phenolic compounds, you can feel secure storing your wine in Hungarian barrels longer than you can with other barrels. The slow process of micro oxygenation rounds the wine while various compounds in the wood such hemicellulose, lipids, and lignins are slowly integrated.  As most barrel makers know, the best source of wood for wine barrels is the oak grown in the territory of old-time Hungary, known as Slavonian oak. This rare, high-quality oak can be found in the Zemplén Mountains and in the Tokaj oak woods. The specific type of oak in those territories, and what is used in Balazs barrels, is the Quercus Petrea. This oak is characterised by a dense, hard structure combined with extra flavor. Forestry workers look after these forests with considerable expertise, and the forest density ratio in Hungary is 20–24%, with selective logging taking place between November and April. Once the wood is sourced, it is air dried and aged for 24-28 months before cooperage. Balázs Barrels is establishing a direct cooperation with the forestry workers, ensuring the continuous supply of the best quality oak, allowing them to source and work with the most excellent oak for wine barrel manufacturing from the foremost Hungarian forests. 112 L (29.6 gal) Height - 29.53" Head Diameter - 17.33" Abdomen Diameter - 21.65" Stave Thickness - 7/8 - 1" Empty Weight - 73 lbs Bung Hole - 45 mm Medium Long Toast Barrel hoops made from zinc-plated steel for corrosion resistance    

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Made from a brand new 1 bbl keg with a 4" tri-clamp opening 1" yeast piping for easily moving dense yeast Includes two 1.5" tri-clamp butterfly valves at the inlet and outlet Adjustable PRV for lowering pressure for long term storage 1 bbl size, perfect for up to 20 bbl batches The MoreBeer! Pro Yeast Brink is made with pro brewers in mind brewing up to 20 barrel batches. The yeast piping gives you a 1" passage to the bottom of a keg to make moving even the thickest yeasts a breeze. There is an adjustable PRV in case you need to lower the pressure for long term storage. The yeast piping is welded into the keg 4" TC keg lid, making for quick and easy inspecting and cleaning. The dip tube is about an inch from the bottom of the keg to help keep non-yeast solids that separate out from transferring with your repitch. To make it easier to move the yeast brink around the brewery consider a keg cart. Also available in 1/4 bbl size for up to 5 bbl batches and 1/2 bbl size for up to 10 bbl batches. Pro tip: If you align one valve handle 90 degrees to the other you won't forget which side is IN or OUT. If you do forget, with the PRV on the back side, the left side is the IN and the right side is the OUT.

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Due to high demand, this item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. The current estimated availability is October.   A top fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps to develop malt character. Suitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more. Attenuation: High (74 - 78%) Flocculation: High Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-23 degrees C (64-73 degrees F). Storage Recommendations: Store in the fridge.

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Ferment and serve from the same vessel—no need to transfer from fermenter to keg Low profile design fits inside a standard kegerator which can be used for fermentation temperature control Fermenting under pressure allows you to ferment with lager strains at higher temps while reducing esters Made from stainless steel with conical bottom Extra-large collection container for harvesting yeast or dumping sediment The #1 reason we love the BrewKeg Unitanks is that they eliminate kegging day, which saves a bunch of time. The Brewkeg12.5™ is perfect for a 3-gallon batch, and with the low profile, it still fits in a standard kegerator, which can be used for fermentation, as well as serving. When fermentation is done, crank down the temp, remove the yeast/trub collection ball and start immediately drinking because the beer is already carbonated. Since this is not the standard brewing process, stop and think that over - you don't need a separate night or hours on a weekend morning to clean and keg. You are going to save 2 or more hours with every batch! Plus, you are skipping the most oxidative step in brewing of going from your fermenter to your keg.  Yes, the one down side is that your fermenter is tied up as a keg but to many of us who really love brewing our own beer but are time challenged – the sacrifice is totally worth it.   Another great time saving feature is that you can skip wort cooling and 'hot pack' these kegs, literally filling them after boil at around 190°F. Stick them in your refrigerator, let them cool overnight, and pitch yeast the next day.  Hot packing is gaining a lot of traction and we suggest you google the term to learn more.  It’s been a standard practice in Australian homebrewing for years.    Okay, so there is not a lot out there about fermenting under pressure. We've been doing it for years now with a slew of pressurizable fermenters, including the BrewKeg, and if you want to make amazing lagers quickly you need to try it.  Fermenting under pressure reduces esters and even beers fermented between 65-80°F have amazing German lager malt profiles.  We once fermented a beer under pressure with WLP001 at room temp and all the tasters thought it was lager yeast.  The pressure relief assembly, in the center of the lid, is the slickest out there and adjusts from no pressure up to 25 psi. Leave it open for no pressure fermentations of ales and IPA's where you want the esters. Close it down to make amazing lagers under pressure, quickly. Features: Made from stainless steel Conical base Extra-large, easy to remove sediment ball 25 psi working pressure & built in relief valve 40 psi maximum pressure rating Ferments clean and clear beer from 64-82°F Beer is carbonated perfectly at the end of fermentation Beer ready to enjoy sooner Compact design fits in most kegerators Eliminates kegging Easy to clean and sanitize Dimensions: Height: 25.9 in. Diameter: 9.25 in. Actual Volume: 15.1L (4.0 gal)

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G is recommended for neutral alcohol applications Well-suited for use in simultaneous saccharification fermentations of starch substrates from grain Performs well when pitched directly in the fermenter Pinnacle Distillers Yeast (G) is an active dry yeast well-suited for use in simultaneous saccharification fermentations of starch substrates from grain. It has a high tolerance to liberated glucose. A relatively simple, straight-forward strain for neutral spirits. Commonly used for vodka or gin but could be used to bourbon as well. Has a high cell count (>20 x 10⁹ cells/g) Rehydrates well in direct pitch applications Has high ethanol and temperature tolerance Has organic acid tolerance Can be used in conjunction with glucoamylase and alpha amylase enzyme systems Application: This yeast product has optimal performance within a pH range of 4.0 to 5.0 but can ferment well in the range of 3.5 to 6.0. Optimal fermentation temperature is dependent on other stresses present (i.e. organic acid, ethanol and pH) but generally ferments well in the range of 92-98°F (33-37°C). Under various process conditions, this yeast can produce high ethanol up to and beyond 16% w/v. Directions for Use: Yeast can be added directly to a fermenter at a dose rate of between 1.67-4.17 lbs per 1,000 gallons of wort (0.2-0.5 kg per 1,000L of wort). Storage: Store in a cool, dry place. Product should be used within two years of its production date for best performance. Packages which have lost their vacuum seal should not be used. Opened packages can be stored cool and used within 3-4 days. Regulatory: All yeast conforms to current local regulations. Pinnacle Distillers Yeast began its life more than 30 years ago within the Scotch whisky sector. Over time, their yeast has become a well-established essential ingredient in the making of some of the finest award-winning malt and grain whiskies we are drinking today – not only in Scotland but around the world. In response to the growth of global spirits using many different substrates and a variety of multiple-sized, challenging processes, the family of Pinnacle Distillers Yeast has grown and is still increasing to meet future market demands.

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Strong fermenter for producing full bodied reds, especially good with grapes from the Cabernet and Zinfandel families. Ferments from 60 to 80 degrees. This is the yeast formally known as Pasteur Red. The 5 gram packet contains enough yeast to make 5 gallons of wine. Rehydrate at 104F or read our guide below for best rehydration practices. Download the PDF

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BDX is the yeast of choice for winemakers looking to craft bold, structured red wines with rich complexity and deep color Whether perfecting a Cabernet Sauvignon, enhancing the fruit-forward nature of Merlot, or refining a Bordeaux blend, BDX delivers consistency, elegance, and aging potential in every batch Enhanced structure and rich complexity for bold red wines BDX is a premium wine yeast strain specifically developed for full-bodied red wines that require enhanced structure, color stability, and aromatic complexity. Ideal for Bordeaux varietals, this strain excels at promoting deep color extraction and well-rounded tannin integration. Its robust fermentation capabilities ensure complete attenuation, even in high-sugar musts, while preserving the varietal characteristics and complexity of the wine. Deep Color Extraction: Promotes high anthocyanin stability for vibrant, long-lasting color. Enhanced Tannin Structure: Supports smooth tannin development and mouthfeel integration. Alcohol Tolerance: Effective up to 16% ABV, allowing for strong, full-bodied wines. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), perfect for achieving rich complexity. High Flocculation: Contributes to excellent clarity post-fermentation. Minimal SO₂ Production: Reduces the risk of off-flavors, preserving natural aromatics. Applications Cabernet Sauvignon: Boosts boldness and enhances tannin structure for optimal aging. Merlot & Malbec: Promotes fruit intensity and smooth mouthfeel while enhancing complexity. Cabernet Franc: Elevates spice and berry notes with refined tannins. Bordeaux Blends: Perfect for crafting structured, age-worthy blends with balanced tannins and vibrant color. Flavor Profile Dark Fruit Expressions: Highlights blackberry, plum, and black cherry with layered depth. Spice and Tobacco Notes: Accentuates hints of black pepper, cedar, and dark chocolate. Smooth Tannin Integration: Creates a well-rounded mouthfeel with structured complexity. Aging Potential: Supports development over time, enhancing depth and smoothness. Usage Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and tannin extraction. Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to avoid sluggish fermentation. Fermentation Temperature: Maintain between 64°F and 86°F to promote deep color and structured tannins. Extended Maceration: Ideal for longer maceration periods to intensify flavor and tannin complexity. Download the PDF Download the PDF

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An interesting yeast which can reduce the sensation of acidity and astringency in red wines from difficult conditions such as high acidity. Delicate fruit-forward aromas of cherry, blackberry, plum, and ripe fruits will be present in wines fermented using this yeast. Floral characteristics such as wild violet, as well as spice and vanilla have also been noted. This yeast is perfect for Sangiovese, hybrids, roses, and other light reds. The RBS strain will work well in conjunction with malolactic fermentation. Best fermentation results within 61-82°F. This is a moderate fermenter with medium nutrient requirements, capable of withstanding alcohol content up to 16%. Download the PDF Download the PDF

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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

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Perfect for serving your craft creations on the go or making a compact home draft system that fits inside your refrigerator Welded from the inside out using a specialized technique for superior, more sanitary welds compared to similar mini kegs Interlocking chimes for easy and secure stacking of multiple mini kegs KegLand's Small Stainless Steel Mini Beer Kegs are ideal for homebrewing small batches and serving your craft creations directly from your home fridge. These compact kegs are designed for convenience and versatility. Flexible Dispensing and Carbonation You can naturally carbonate your beer using priming sugars or, for a more controlled approach, force carbonate and serve with the Ball Lock Tapping Head. The Tapping Head features a flexible silicone dip tube, allowing you to dispense beer whether the keg is standing upright or lying on its side. The dip tube will sink and draw liquid from the bottom, allowing you to orient the keg whichever way is more convenient in your refrigerator. Superior Quality and Durability KegLand's mini kegs are built to last, undergoing acid bath electrolysis to passivate the stainless steel, making them exceptionally resistant to rust. These are the only mini kegs on the market that are welded from the inside out using a specialized technique. This results in a superior, more sanitary welding finish compared to other mini kegs. When you choose a KegLand mini keg, you're investing in the highest quality available, surpassing the standards of other mini kegs of similar design. Low2 Lid O-Ring The sealing cap features an O-ring made of KegLand's special Low2 material which offers vastly improved oxygen barrier properties compared to silicone or EPDM, resulting in your beverage staying fresher for longer. Expand Your Setup with Accessories Enhance your mini keg experience with a range of available accessories, including neoprene jackets for insulation and compact tapping systems for easy dispensing. Stackable with the 5L and 10L Mini Keg. Specs: 8L / 2.1 Gal / 270 fl oz 16" High x 6.8" Diameter (280mm x 175mm) Max Working Pressure: 45 PSI / 3 Bar Made from 304 Stainless Steel KegLand Part Number: KL06378  

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Flash Brewing® Kits from MoreBeer!® require only 10 minutes to brew. Just mix and ferment. Irish Red Ale is decidedly malt-forward with a distinct caramel flavor Flavored with Willamette pellet hops Estimated ABV: 5.8% Estimated IBUs: 30 Makes 2 gallons of finished beer Irish Red Flash Brewing® KitOne of our best-selling kits of all time, Irish Red Ale is decidedly malt-forward with a distinctive caramel flavor. Our most complex malt recipe, with a perfect blend of golden, amber, and dark malt extracts, obtains a robust malt flavor and deep amber-red color. The perfect winter beer, but can be enjoyed year-round. Flash Brewing® KitsIntroducing MoreBeer!'s Flash Brewing® Kits! Designed for both novice and seasoned homebrewers, these innovative recipe kits allow you to simply mix the ingredients with water and add yeast for fermentation. This streamlined process not only saves you valuable time but also simplifies brewing without sacrificing flavor. Say hello to a faster, easier way to craft exceptional beer at home. Typically, brewing requires you to boil your malt and hops for one hour, followed by another hour for cooling. Flash Brewing® eliminates the need to boil. Our Flash Brewing® malt recipes have been boiled and whirlpooled before they are dried. We then use a HopBite™ shot for bitterness combined with a mix of traditional hop pellets for flavor. Flash Yeast™ starts quickly and consistently produces clean beer that lets the malt and hops shine. The result is a high-quality beer that will absolutely surprise you. If you want to read more about the development of Flash Brewing® at MoreBeer! or have more questions please read our Frequently Asked Questions. Equipment Required for Flash Brewing®Flash Brews can be fermented in any wide mouth 3-gallon fermenter you already own. We suggest a wide mouth fermenter so you can easily pour in the ingredients. The 3-gallon Fermonster fermenter is a perfect choice. If you are new to brewing and need a fermentation kit, See related product. Includes: Irish Red Ale Flash Malt™: 2.4 lbs Willamette Hops: 0.5 oz HopBite™: 30 IBU Shot Flash Yeast™ Flash Brewing® Instructions Flash Brewing® recipe kits do not include priming sugar. For bottling, we recommend PopTops™ Swing Top Bottles and Pop Shots Carbonation Tablets.  

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Clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles Crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage Recommended for American Pale Ale, IPA, Blonde Ale, Amber, Brown, Porter, and Stout Ferment between 59-77°F Angel Yeast A01 is a clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles. It delivers a crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage. With strong attenuation and medium-to-high flocculation, A01 produces bright, well-finished beers that require little intervention to clarify. A01 performs well across a broad temperature range and is suitable for a variety of ales including American Pale Ale, IPA, Amber, Blonde, Brown, and even Stout. It is POF-negative, non-diastatic, and offers fast, consistent fermentation—making it a highly reliable choice for both commercial and home brewers. Clean American ale profile with minimal ester production Medium-to-high flocculation for improved clarity Strong attenuation (~75–83%) with a dry, crisp finish Excellent for a wide range of American ale styles POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Recommended range for cleanest profile: 59–68°F (15–20°C) Usage Rate:  0.5–1.0 g/L depending on wort gravity and fermentation temperature Typical pitch rate: 50–100 g/hL for standard-strength ales Rehydration Instructions: For best results, rehydrate yeast in clean water at 86°F (30°C) for 15 minutes before pitching. While direct pitching is possible, rehydration is strongly recommended for high-gravity fermentations or when yeast health is critical. Applications: American Pale Ale • IPA • Blonde Ale • Amber • Brown • Porter • Stout  

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A best seller for a reason! Tons of features at an incredible cost Crystal Clear super smooth PET makes fermenting and cleaning super easy 3" Butterfly valve at bottom makes removing yeast/trub easy with the 600mL collection jar. Pressurizable for fermentation and closed transfer to your keg Includes BlowTie spunding valve kit, red & yellow carbonation caps, and floating dip tube as standard The FermZilla is the perfect option for brewers that want all the advantages of a conical fermenter without the price tag of a full-blown stainless-steel unit. It allows you to dump trub, harvest yeast, and with the addition of CO2 cylinder and regulator, you can carbonate and serve – all in one vessel! The clear PET tank allows you to visually monitor fermentation activity and is pressure rated to 2.4 Bar (34.8 psi), which means you can ferment under pressure, reducing ester and fusel alcohols in your finished beer. This also gives the ability to perform pressure transfers. If you prefer to move your finished beer to a keg or other vessel, you can do so with little to no oxygen exposure. The FermZilla Tri-Conical Easy-Grip model comes packed with accessories so you can take full advantage of this pressurizable fermenter on day one. The new stock standard includes Easy-Grip threaded lid ring, BlowTie spunding valve with integrated pressure gauge, ball lock carbonation caps for the lid, floating dip tube kit with weighted filter, volume marker graduation sticker, and adhesive thermometer.  What's Included: FermZilla 27L Tank with 3" T.C. Bottom Port Easy-Grip Threaded Lid Ring Integrated Gauge BlowTie Kit Spunding Valve (0-15 psi) Silicone Dip Tube Kit with Yellow Weighted Filter and SS Float (1) Yellow Liquid Carbonation Cap (1) Red Gas Carbonation Cap Fermzilla Pressure Lid with Red PRV (35 psi) 3" T.C. Butterfly Valve 600 mL Collection Container with 3" T.C. Connection Stainless Steel Stand with Swing Handles 3" tri-clamp with gasket Graduation Sticker Adhesive Thermometer Specs: 27 L (7.1 gal) Total Volume Pressure Rated to 2.4 Bar (34.8 psi) Height in Stand - 30.2" Tank Diameter - 13.9" Diameter in Stand - 15.3" Lid & Collection Container Ports - 28 mm PCO 1881 threads Temperature Rating: When not under pressure, do not expose to liquids above 131°F When under pressure, do not expose to any temperatures above 95°F* *Please note that the temperature rating for the FermZilla tank is lower when using it under pressure. When not under pressure, it is perfectly safe to transfer wort into the tank below 131°F or to use hot liquids below this temp for cleaning. When under pressure, make sure to keep your fermentation temperature below 95°F and keep the fermenter in an environment that is below 95°F ambient. This is especially important when fermenting with kveik yeast. These strains are known to ferment hot if no temperature control is being used. Exceeding the temperature rating may compromise the tank, leading to a shorter life span or sudden failure to maintain pressure. Even with proper use, we recommend replacing the tank every two years. Please note: when using the FermZilla under pressure, you must perform a water pressure check to ensure your connections are leak proof. To do this, fill your FermZilla up with water, apply at least 15 psi pressure, and check for leaks around all caps and threads.   Pressure Stress If you use the FermZilla to ferment under pressure, or you use CO2 to pressure transfer or force carbonate your finished beer, it is very important that you conduct semi-annual inspections of your tank. Even with perfect care, the FermZilla tank may show signs of wear from pressure stress over time. We recommend visually inspecting your tank for stress creases or other signs of wear once or twice a year. A hydro test should be conducted every two years, even if no signs of wear are found. The process is simple: Fill the tank to the brim with water Replace the Red PRV with a Green PRV rated to 4.5 BAR or higher Pressurize the tank to 4 BAR (58 psi) Check for leaks, then replace the Red PRV when finished If leaks or potential points of failure are found, replace the tank before you continue using pressure with your FermZilla. General Care Taking good care of your FermZilla begins with cleaning and sanitizing the unit before and after use. The tank is made from food-grade PET, which is beautifully clear, but can be sensitive to long soaks in cleaners and acid-based sanitizers. In general, we do not recommend leaving products like PBW or StarSan soaking in the tank for more than an hour. Extended soaks have the potential to degrade the PET material and shorten the lifespan of the tank.   KegLand Part number: KL47296 NOTE: FermZilla tanks are marked with a manufacturer’s “expiry date”. This does not indicate that the tank is bad after this date; it simply indicates that a hydro test may be in order. 2 years after production and every 2 years after first use, it is recommended that the tank be hydro tested to ensure the tank is holding pressure. You will also need the D1072 Green PRV to perform the test. If you do not plan to pressurize the fermenter, the test is not necessary. FermZilla Tri-Conical 27L & 55L | User Guide

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Due to high demand, the 55 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this item to you when we receive more in mid November.   338 °L - Viking Malt - Viking Roasted Barley is produced by roasting good quality malting barley grains. The roasting process is similar to that of Black Malt with extra care taken to not burn the grain. Final temperature is more than 392°F. The flavor of Roasted Barley is harsh and more bitter than that of black malt. Burnt and smoky flavors are strong. Roasted Barley is used in dark beers like stouts and porters, mainly for its strong coloring ability. Roasted barley will impart a dry flavor and substantial color. In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons. Malt Specification: Moisture % - max. 5.0 Extract fine % dm - min. 70.0 Color °L - min. 338   See the Documents tab below for Product Information and Typical Analysis.

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OYL-024 is one of the few highly flocculent Belgian ale strains and makes a great Belgian house strain Well-rounded flavor profile with balanced fruitiness and phenolics. Esters increase with upward temperatures Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains Belgian Ale A is thought to originate from a Wallonian brewery whose reputation is much larger than the small village in which its located. This strain possesses a remarkably high flocculence for a Belgian yeast and very popular as a Belgian house strain. It is brewery friendly, crops easily, and has a well-rounded flavor profile with balanced fruitiness and phenolics. Expect a higher ester expression the higher you take the fermentation temp. Attenuation: 72-85% Flocculation: High Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 65-78°F Cell Count: 225 Billion Strain Type: Belgian Ales   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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WLP565 makes a classic saison by producing flavors and aromas noted as earthy, peppery and spicy Let this strain free-rise to allow for complete attenuation and production of the subtle, traditional aroma characteristics 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! Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Known to be a slow starter. The trick to fermenting a Saison is to pitch at 66-68F and raise it 1-2 degrees per day until you get to 85F. Yes, that is correct...85F! This yeast is so moody that you have to keep giving it warmth towards the end because it gets lazy and wants to go to sleep. Hold at 85F for 3-5 days until terminal gravity is reached then transfer off of yeast bed to bottling bucket or keg. 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: 65-75% Flocculation: Medium Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 68-85°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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Made from high-quality Slavonian oak sustainably sourced from Hungarian forests Superior in long term storage due to the tight grain and slow release of phenolic compounds Equivalent or superior quality compared to French Oak barrels at a much more affordable cost Zinc-plated steel barrel hoops for corrosion resistance Coopered by the world-renowned Balazs Nagy Balazs barrels is a long-trusted brand of Hungarian oak barrels coopered by the famous Balazs Nagy.  These barrels are equal or better in quality to French Oak barrels but available at a fraction of the cost of their more famous counterparts. Renowned for respecting fruit, Hungarian barrels offer winemakers a great option to impact the mouthfeel, structure and flavor of wine without stepping on the terroir of your grapes.  Due to the tight grain and slow release of phenolic compounds, you can feel secure storing your wine in Hungarian barrels longer than you can with other barrels. The slow process of micro oxygenation rounds the wine while various compounds in the wood such hemicellulose, lipids, and lignins are slowly integrated.  As most barrel makers know, the best source of wood for wine barrels is the oak grown in the territory of old-time Hungary, known as Slavonian oak. This rare, high-quality oak can be found in the Zemplén Mountains and in the Tokaj oak woods. The specific type of oak in those territories, and what is used in Balazs barrels, is the Quercus Petrea. This oak is characterised by a dense, hard structure combined with extra flavor. Forestry workers look after these forests with considerable expertise, and the forest density ratio in Hungary is 20–24%, with selective logging taking place between November and April. Once the wood is sourced, it is air dried and aged for 24-28 months before cooperage. Balázs Barrels is establishing a direct cooperation with the forestry workers, ensuring the continuous supply of the best quality oak, allowing them to source and work with the most excellent oak for wine barrel manufacturing from the foremost Hungarian forests. 10 L (2.64 gal) Height - 13.58" Head Diameter - 8.26" Abdomen Diameter - 10.23" Stave Thickness - 0.51 - 0.71" Bung Hole - 20 mm Empty Weight - 9.9 lbs Mild Toast Barrel hoops made from zinc-plated steel for corrosion resistance Rack included      

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WLP06 is the go-to strain for New England IPAs, Juicy IPAs, and Hazy Pale Leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and 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! WLP06 London Fog is the perfect yeast for all you "Haze Heads". This strain produces a medium-ester profile akin to White Lab's East Coast Ale Yeast (WLP008) and leaves a hint of residual sweetness, helping to accentuate malt and hop flavors and aromas. Pitch this strain to your favorite New England-style IPA. 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: 75-82% Flocculation: Low to Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 64-72°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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WLP820 is great for lagers with a wide gravity range including bocks, doppelbocks, märzens, Oktoberfests and American amber lagers Leaves beer with a residual sweetness that promotes malt nuances while contributing to a balanced finish 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! This yeast produces a very malty, Bock-like style. It does not finish as dry as WLP830 German Lager. Give it a try in Oktoberfests and Bocks. The first generation of this strain can be slow, so we encourage using a larger initial culture or scheduling longer fermentation and conditioning times. Great for lagers with a wide gravity range including bocks, doppelbocks, märzens, Oktoberfests and American amber lagers. 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: 65-73% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 52-58°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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OYL-501 exhibits the flavor of Omega's Irish strain while providing the powerful attentuation of their French strain Expect orange-marmalade and peach character with a clean, brut-like finish Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains Gulo™ Ale is the latest creation to emerge from the curious minds of Omega's R&D team. The progeny of their Irish Ale and French Saison strains, this true genetic hybrid is a beast at devouring sugars, which creates a very dry beer without any of the peppery, clove phenolics associated with saisons and Belgian ales. Expect a citrus-forward aroma with hints of peach and a clean finish. Gulo™ Ale excels in any style where a high level of attenuation is desired without phenolics. We love using it in an IPA (including a brut IPA), stout, or Bière de Garde. Non-phenolic. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation. Not sure what to brew? Check out Omega's Raw NEIPA recipe using Gulo™ Ale! Attenuation: 85-90% Flocculation: Medium Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 68-77°F Cell Count: 225 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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WLP013 is well-suited for classic British beer styles such as pales and bitters, or dark malty beers like brown ales and porters Leaves beer dry while adding malt complexity and pushing hop bitterness Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and 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! WLP013 London Ale Yeast is malty, dry and provides a complex, oakey ester character to beer. Bitterness from the hops shines through as well, making WLP013 perfect for classic British pale ales, bitters, and stouts. Will not flocculate as much as WLP002 and WLP005. 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: 67-75% Flocculation: Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 66-71°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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4632 is the best choice for dry mead and has been used in many award winning meads Low foaming with little or no sulfur production 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 Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making. Attenuation: NA Flocculation: Low Medium Alcohol Tolerance: 18% Optimum Fermentation Temp: 55-75°F Cell Count: 100 Billion Styles: Braggot Dry Mead Metheglin Open Category Mead Other Fruit Melomel Pyment (Grape Melomel)   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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WLP07 is a blend of non-GMO yeast strains that have been carefully selected to aid in the release of bound thiol compounds Ideal for juicy, hazy IPAs with flavors and aromas of passionfruit, grapefruit, and mango 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! This is a blend of non-GMO yeast strains that have been carefully selected to aid in the release of bound thiol compounds by targeting high enzymatic B-lyase activity. Providing a balance of tropical flavors and aromas, such as passionfruit, grapefruit, and mango, that’s perfect for a juicy, hazy IPA! 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: 75-82% Flocculation: Low Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 64-72°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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The KOMOS Wine Kegerator is nearly identical to it's beer-serving brethren, with one key difference—this unit comes ready for use with Nitrogen gas. Each kegerator includes an adapter to use the KOMOS CO2 regulator with a Nitrogen gas cylinder, allowing you to serve from a keg without carbonating the wine. This is a perfect option for winemakers that like the appeal of packaging their wine into a single vessel, and want to enjoy a single glass (or several) without opening a bottle. Serving with Nitrogen Draft systems are an under-utilized convenience in the winemaking world, and perhaps that's due to fact that most home draft systems on the market are set up to use Carbon Dioxide. CO2 is used in everything from beer to soda pop to give it that signature effervescence. Most styles of wine, of course, are served flat, and pushing wine through a draft system with CO2 will eventually carbonate the wine. Nitrogen, on the other hand, will not dissolve into solution the same way CO2 does, and will have no effect on the wine. With the same homebrew-style "Corny" kegs that brewers use, you can package your finished batch of wine in one or multiple kegs, and enjoy the pleasure of pouring yourself a glass straight from the tap. The KOMOS Wine Kegerator is not limited to just wine. You can mix and match the lines to serve a variety of beverages. Nitrogen is also perfect for cold brew coffee or stout beers, and with a separate CO2 tank and additional regulator, you can serve carbonated beverages like beer, seltzer, or soda. Please note that the kegerator only includes one regulator and does not include a nitrogen cylinder. An empty nitrogen tank can be added to your order above. If you plan to use two different types of gas, you will need to purchase a second regulator and gas cylinder. NukaTap Forward Sealing Faucets NukaTap is the newest brand of forward sealing faucets that boast a lower thermal mass for reduced first pour foam. They feature a "nuke-shaped" internal shuttle that is made from TPV, which provides superior laminar flow to further reduce foaming issues. If you prefer all stainless steel components in your beer faucet, we would suggest the kegerator configuration that comes with Intertap faucets. All faucet spout attachments and accessories are cross compatible between Intertap and NukaTap. KOMOS Kegerator The KOMOS Kegerator offers a stunning set of features that clearly separate this unit as the most modern kegerator on the market. With more interior space than other models, the KOMOS Kegerator is designed to fit up to four 5-gallon Slimline Torpedo kegs or Pepsi-style Ball Lock Corny kegs. Whether you choose the single, double, triple, or quad tap configuration, you'll receive NukaTap stainless steel faucets, the newest in forward-sealing faucet design. Stainless faucets are a huge upgrade over the chrome-plated brass faucets commonly included with other kegerators, and you'll quickly recognize the quality of a forward-sealing beer faucet compared to the standard taps seen at your local tavern or in-law's mancave. Rather than a chrome plated tower, the NukaTap faucets are mounted to a stainless steel tower that remains cool before, during, and after each pour thanks to a tower fan diverter that recirculates cold air within the kegerator and blows it up into the tower to keep your beer lines cold and reduce foaming. From keg to faucet, your beer will pass through EVABarrier draft lines, a premium double-walled tubing designed to protect against beer oxidation. And with Duotight push-to-connect fittings, you'll have your lines connected in a snap with no need to force the tubing over barb fittings or fiddle with hose clamps. Other features you'll love about the KOMOS Kegerator include its highly-efficient cooling capacity so you'll be serving ice cold beer even in the warmest temperatures, extra wide temperature range from 26–82°F, dual gas inlets at the back, aluminum internal floor, rolling casters, and the included KOMOS Dual Gauge CO2 regulator. The most eye-catching difference between the KOMOS unit and other kegerators is definitely the capacity. This is the first kegerator we have offered that comes with a quadruple tap tower option, and that’s all thanks to the redesigned interior. Most kegerators position the compressor on the right or left side of the inside floor, making one side shallower than the other. KOMOS positions the compressor in the middle so both sides of the interior have an equal depth. This seemingly small detail allows the unit to hold up to four 5-gallon Slimline Torpedo or Ball Lock Corny kegs.   Dual gas line inlets are absolutely clutch if you want to serve beverages at two different pressures or use two different types of gas. The previous model had one inlet that was only wide enough for a single line to pass through. Now both inlets are just over 3/4" in diameter and feature PCO 1881 threads. This threading allows you to use the plastic Carbonation Ball Lock Cap (FE13) as a quick connect option for your gas lines.   Upgraded condenser, evaporator, and insulation make this unit highly efficient, yet quiet, so you can serve ice cold beer in even the warmest temperatures. The unique internal fan provides excellent air circulation, pulling cold air from below the evaporator and blowing it back over the top of your kegs and up into the tower to chill your draft lines.   Extra Wide Temperature Range is Perfect for Homebrewers The KOMOS kegerator is tailored to a homebrewer's needs. Take, for example, the extended range digital controller with an adjustable temperature range from 26 - 82°F. This allows homebrewers to use as fermentation chamber and is something that other kegerators don't do. Although the unit does not provide heating, the extended range allows you to program the internal temperature at say an ale fermentation temp of 68°F and will provide cooling whenever the temp rises above that set point. With the insulation provided by the kegerator, heating should rarely be needed, but you can always place a low wattage heat wrap inside the unit if ever needed. The digital controller always displays the temperature and is easily adjusted from the front of the kegerator with the door closed. It's pretty nice.   NukaTap Stainless Faucets and Towers All kegerators come with either NukaTap faucets for mounting on the stainless tower. NukaTap is the newest brand of forward sealing faucets that boast a lower thermal mass for reduced first pour foam. They feature a "nuke-shaped" internal shuttle that is made from TPV, which provides superior laminar flow to further reduce foaming issues. If you prefer all stainless steel components in your beer faucet, we would suggest the kegerator configuration that comes with Intertap faucets. All faucet spout attachments and accessories are cross compatible between Intertap and NukaTap. Forward-sealing means that while in the closed position the faucet will keep beer in it instead of draining out. This keeps the internal parts from getting sticky and reduces the chance of off flavors transferring to your beer while you pour. The modular, threaded spout can fit a variety of attachments including a growler filler or stout spout. This model includes the all stainless faucet which we think is a must have upgrade over chrome plated brass.   Duotight Fittings & EVABarrier Draft Tubing Duotight and EVABarrier have revolutionized how you connect draft line, and our kegerators come standard with both. We love Duotight push-in fittings for their quick connection, reliable seal, and versatility. Setting up and connecting draft line has never been easier -- no more hose clamps or heating water to soften tubing! Each kegerator comes with Duotight fittings for the tower shanks, regulator, and for splitting gas lines (double & triple tap only). We recommend adding Duotight fittings to use for your keg connections as well. Depending on whether you'll be serving from homebrew kegs or commercial sanke kegs, you'll need two DUO106 or two DUO104 per line.   EVABarrier tubing has been engineered with protection in mind and is both PVC-free and BPA-free. This double walled tubing offers superior protection against oxidation, CO2 loss, and microbial growth. EVA tubing is the future of draft line for professional applications, and now your kegerator will feature the same first-class tubing.   KOMOS Regulator The included high quality KOMOS regulator maintains consistent pressure. The regulator includes a blow-off PRV with pull ring for safety and relieve pressure, rubber coated gauges, and a hand knob for easy adjustment. Included with your kegerator package is a Duotight fitting that attaches to the regulator for an easy, solid, push-to-connect connection with your gas line.   Added Features One of the unique features on a kegerator in this price range is the tower fan, which blows cold air up into your tower to reduce foaming issues. They also come standard with the KOMOS dual gauge CO2 regulator, which is super beefy and consistent in delivering accurate pressures. Most Chinese-made regulators experience creep where the pressure increases over time. The KOMOS regulator is by far the best CO2 regulator we have seen made in China.   The countertop drip tray couldn't be easier to keep clean. Built-in drip trays look cool, but they're a pain to keep clean. Before long they get pretty disgusting with dried, spilled beer -- attracting fruit flies and becoming a haven for mold and bacteria to grow. They'll often overflow the reservoir inside the kegerator causing a huge mess. Our kegerator's tray is designed to be removed and easily washed.   Best Value & Backed by MoreBeer! We've looked around, and when you factor in fast and free shipping, you are getting the very best value on a kegerator in the USA. Plus you're getting MoreBeer! service if something happens in shipment. We double box the unit with foam pads and have very little shipping damage. However, it will be delivered via Fed-Ex ground so damage is possible. If your unit arrives damaged just call us up and we will work with you to take care of it. Feature Summary: Stainless Steel Forward-Sealing Faucets (choose number of taps above) Stout Spouts and Standard Spouts for each faucet Robust KOMOS Dual Gauge CO2 Regulator with included Nitrogen tank adapter Stainless Steel Air Cooled Tower Duotight Fittings make connecting draft lines a breeze Digital Thermostat with wide 26 - 82° F temp range. CO2 Tank holder mounts on back of kegerator (tank not included) Efficient and powerful compressor Stainless Steel Door Countertop Style Drip Tray Aluminum floor for additional keg support Includes EVABarrier beer and gas tubing Beverage line measures 4mm ID x 8mm OD 1 x 1.7m length of line per tap Gas line measures 5mm ID x 8mm OD 1 x line of varying length depending on number of taps (2, 2.5, or 3m) 4 Tap model includes uncut rolls of bev & gas line We recommend cutting bev lines to 1.7-2m lengths (5.5-6.5 ft.) Gas lines can be cut to whatever length best suits your needs Duotight adapters for draft shank and regulator connections Duotight tee fittings for splitting gas lines (2, 3, 4 tap only) You will need to purchase keg connections depending on whether you are serving commercial sanke, ball lock corny, or pin lock corny For ball lock and pin lock disconnects we recommend DUO106 For commercial sanke keg couplers we recommend DUO104 Available Kegerator covers and "off road" casters for moving over uneven terrain Detailed instructions on assembly and use Specifications: 23.75" wide 25" deep 31.5" with CO2 mount 32.5" Tall (fridge only) 35" with Caster wheels 48.75" with tower 51" with Casters and Tower 110 v - 60 hz 0.8 Amp draw Optimal ambient temperature is 65°F – 80°F CSA Certified Internal Dimensions: 19.5" wide 17" deep 16" down the center where compressor sits 28.5" tall What Fits: 5 Gal. Torpedo Keg - 3 5 Gal. Slimline Torpedo Keg - 4 6 Gal. Torpedo Keg - 3 5 Gal. Megamouth Torpedo Keg - 1 5 Gal. Pin Lock Cornelius Keg (Corny Keg) - 3 5 Gal. Ball Lock Cornelius Keg (Corny Keg) - 4 5.2 Gal. Oxebar PET Keg - 3 5.16 Gal. Sixth Barrel Keg (Sixtel, Log) - 3 7.75 Gal. Quarter Barrel Keg (Pony Keg, Stubby Quarter) - 1 7.75 Gal. Slim Quarter Keg (Tall Quarter, The Slim) - 1 15.5 Gal. Half Barrel Keg (Full Size Keg) - 1 See below for the Kegerator Instruction Manual. Lowest Price Guarantee, this item has MAP pricing so you can be confident you won't find it for less.   Please note: This unit requires 4" of clearance on all sides and is not intended to be installed under a countertop. For a build-in unit, see the KOMOS Pro Stainless Steel Kegerator.    

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F-2 was specifically selected for secondary fermentation in bottle and in cask Neutral aroma profile and high alcohol resistance make it perfect for refermentation bottle conditioning Sticks well at the bottom of the bottles/casks Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world SafAle™ F-2 is specifically selected for secondary fermentation in bottle and in cask. This yeast assimilates very little maltotriose but assimilates basic sugars (glucose, fructose, saccharose, maltose) and is characterized by a neutral aroma profile respecting the base beer character. Its neutral aroma profile, high alcohol resistance and stickiness characteristics make it a perfect match for consistent re-fermentation in bottle and cask. SafAle™ F-2 resists to high alcohol levels (>10% v/v) and allows brewers to obtain all the properties of refermentation such as: Beer preservation thanks to oxygen trapping Contribution in roundness and maturation aromas Carbonation Sticks well at the bottom of the bottles/casks and forms a nice haze when it is resuspended Usage: Add 19 to 38 grams of sugar per gallon of beer (5 to 10 grams of sugar per liter) to obtain a saturation of 2.5 to 5.0 g/l of CO2 Pitch the sweetened beer, that should be at fermentation temperature (68-77°F / 20-25°C) with the rehydrated yeast. Carbonation will be achieved in 1 to 2 weeks at 68-77°F. Carbonation at 59°F can take over 2 weeks At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks Please note: Example image shows a 20g sachet. The correct size is 25g. Updated image coming soon.

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Made from high-quality hungarian oak  Superior in long term storage due to the tight grain and slow release of phenolic compounds Equivalent or superior quality compared to French Oak barrels at a much more affordable cost Zinc-plated steel barrel hoops for corrosion resistance Coopered by the world-renowned Balazs Nagy Balazs barrels is a long-trusted brand of Hungarian oak barrels coopered by the famous Balazs Nagy.  These barrels are equal or better in quality to French Oak barrels but available at a fraction of the cost of their more famous counterparts. Renowned for respecting fruit, Hungarian barrels offer winemakers a great option to impact the mouthfeel, structure and flavor of wine without stepping on the terroir of your grapes.  Due to the tight grain and slow release of phenolic compounds, you can feel secure storing your wine in Hungarian barrels longer than you can with other barrels. The slow process of micro oxygenation rounds the wine while various compounds in the wood such hemicellulose, lipids, and lignins are slowly integrated.  As most barrel makers know, the best source of wood for wine barrels is the oak grown in the territory of old-time Hungary, known as Slavonian oak. This rare, high-quality oak can be found in the Zemplén Mountains and in the Tokaj oak woods. The specific type of oak in those territories, and what is used in Balazs barrels, is the Quercus Petrea. This oak is characterised by a dense, hard structure combined with extra flavor. Forestry workers look after these forests with considerable expertise, and the forest density ratio in Hungary is 20–24%, with selective logging taking place between November and April. Once the wood is sourced, it is air dried and aged for 24-28 months before cooperage. Balázs Barrels is establishing a direct cooperation with the forestry workers, ensuring the continuous supply of the best quality oak, allowing them to source and work with the most excellent oak for wine barrel manufacturing from the foremost Hungarian forests. 5 L (1.32 gal) Height - 11.41" Head Diameter - 6.88" Abdomen Diameter - 8.26" Stave Thickness - 0.51 - 0.71" Bung Hole - 20 mm Empty Weight - 6.6 lbs Mild Toast Barrel hoops made from zinc-plated steel for corrosion resistance Rack included      

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VRB is a Spanish isolate from the Rioja region that was selected for its ability to handle high-alcohol (up to 17%) fermentations while creating exceptional flavor complexity. VRB improves mid-palate mouthfeel, softens tannins, and enhances the varietal characteristics of the fruit with an emphases on dried plums, jammy fruit and hazelnuts. Shows a good compatibility with MLF. A moderate rate fermenter with medium nitrogen requirements. A great strain for Tempranillo, Barbera, Sangiovese and Zinfandel. Temperature range 58-80F. Download the PDF Download the PDF

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BA1 was selected in 1997 near Estacao Vitivinicola de Barraida in Portugal. It has excellent fermentation kinetics, even at low temperatures. It promotes clean, aromatic, estery characteristics during fermentation. BA1 intensifies mouthfeel and augments lingering flavors in both still and sparkling white wines. BA1 encourages the fresh fruit aromas of orange blossom, pineapple and apricot. In relatively neutral white varieties BA1 brings out tropical fruit, cream, vanilla and spice. With fruit from hot climates, BA1 can really help to "flesh out" a wine by its' volume and mouthfeel enhancement. This strain is good by itself, as well as being a great structural component to a blend. Best results from 50 to 77 degrees F, and alcohol tolerant to 16%. Download the PDF Download the PDF

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Due to high demand, the 650 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. Bavarian Wheat is the perfect fermentable base for all your traditional wheat beers Can be used as 100% of your fermentable sugar in extract brewing Add for color correction, boost gravity, or improve head retention in all grain brewing Briess Malt & Ingredients has had a focus on quality and innovation for more than 140 years, with all of their products being made in the U.S.A. Concentrated Brewers Wort (CBW) Liquid Malt Extract (LME) from Briess. Briess CBW malt extracts get all of their color and flavor from base and specialty malts, never through additional boiling. CBW malt extracts are unhopped and nondiastatic for flexible, creative brewing Bavarian Wheat LME: 100% pure malt extract made from 65% Malted Wheat and 35% Malted barley, and water. Typical Analysis: Color (8° Plato): 3.0 SRM Fermentability: 75% Solids: 79%

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Comprehensive Yeast Nutrition: FermFed provides a complex blend of essential nutrients like diammonium phosphate (DAP), thiamin, amino acids, sterols, and vitamins (B2, B5, B6, B12), supporting yeast health and optimizing fermentation. Prevents Off-Flavors: FermFed’s nitrogen content helps prevent the production of undesirable compounds like hydrogen sulfide (rotten eggs), ensuring cleaner and more desirable flavors during fermentation. Enhanced Fermentation Performance: Ingredients such as sterols and mannoproteins promote yeast cell strength and improve the retention of aromatic compounds, helping yeast finish fermentation smoothly while enhancing flavor retention. Versatile Application: Ideal for wine and non-malt fermentations with known nitrogen deficiencies, FermFed is also available in a DAP-free version suitable for malt-based fermentations with unknown nitrogen levels. FermFed is a complex nutrient blend of diammonium phosphate, thiamin, amino acids, sterols, pantothenic acid, mannoproteins, protective microelements derived from yeast hulls, and vitamins B2, B5, B6, & B12. FermFed also contains the organic and inorganic nitrogen (DAP) that yeast need. Help your yeast reach the end of fermentation safely while producing amazing flavors with FermFed by CellarScience®. FermFed is a great choice for wine and other non-malt based fermenations where there is a known nitrogen deficiency. For beer or other fermentations where nitrogen levels are unknown we recommend FermFed DAP Free. The organic nitrogen supplied in FermFed DAP Free is sufficient for all malt fermentations and poses less potential issues if not consumed by the yeast. Read more about FermFed DAP Free. How Much Do I Add and When? For most beer fermentations add 1 gram per gallon. Mix the nutrient in a small slurry of water and add to the wort just prior to pitching yeast. How it Works The different components of FermFed work in different ways to feed and protect your yeast. When yeast do not have enough nitrogen, they are more likely to produce hydrogen sulfide (rotten eggs). FermFed helps to eliminate this problem by providing enough nitrogen for most situations. As yeast divide and multiply they get weaker and might not be able to properly finish fermentation as the alcohol content rises. Feeding them sterols help cells maintain membrane fluidity so that the yeast can properly function. Mannoprotein molecules bind esters and terpenes and work as an anchor to keep them in solution so they are not driven off by CO2 during fermentation. Pantothenic acid is added to help reduce the production of hydrogen sulfide. Thiamine is important for yeast metabolism. Vitamins B2, B5, B6, & B12 are important for general yeast health. For a full yeast nutritional plan, use FermStart when rehydrating yeast.

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WLP051 is a big ester producer, showcasing notes of cherry and apple which compliment pale ales, blonde and brown ales Typically leaves some residual, lager-like sulfur compounds in finished beer Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and 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! This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer. California V can be used to ferment scottish ales because of its lower attenuation than its sister strain WLP001. Try this yeast with Pale ales and IPA's. For a great experiment try splitting your wort into two separate fermenters and compare WLP001 with WLP051. Let us know what you think. To ferment this yeast properly pitch at 62-65F and let it rise to 66-68F. Ferment for 10-14 days in the primary. 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: 72-78% Flocculation: Medium to High Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 66-70°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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Made from high-quality Slavonian oak sustainably sourced from Hungarian forests Superior in long term storage due to the tight grain and slow release of phenolic compounds Equivalent or superior quality compared to French Oak barrels at a much more affordable cost Zinc-plated steel barrel hoops for corrosion resistance Coopered by the world-renowned Balazs Nagy Balazs barrels is a long-trusted brand of Hungarian oak barrels coopered by the famous Balazs Nagy.  These barrels are equal or better in quality to French Oak barrels but available at a fraction of the cost of their more famous counterparts. Renowned for respecting fruit, Hungarian barrels offer winemakers a great option to impact the mouthfeel, structure and flavor of wine without stepping on the terroir of your grapes.  Due to the tight grain and slow release of phenolic compounds, you can feel secure storing your wine in Hungarian barrels longer than you can with other barrels. The slow process of micro oxygenation rounds the wine while various compounds in the wood such hemicellulose, lipids, and lignins are slowly integrated.  As most barrel makers know, the best source of wood for wine barrels is the oak grown in the territory of old-time Hungary, known as Slavonian oak. This rare, high-quality oak can be found in the Zemplén Mountains and in the Tokaj oak woods. The specific type of oak in those territories, and what is used in Balazs barrels, is the Quercus Petrea. This oak is characterised by a dense, hard structure combined with extra flavor. Forestry workers look after these forests with considerable expertise, and the forest density ratio in Hungary is 20–24%, with selective logging taking place between November and April. Once the wood is sourced, it is air dried and aged for 24-28 months before cooperage. Balázs Barrels is establishing a direct cooperation with the forestry workers, ensuring the continuous supply of the best quality oak, allowing them to source and work with the most excellent oak for wine barrel manufacturing from the foremost Hungarian forests. 20 L (5.28 gal) Height - 16.92" Head Diameter - 10.23" Abdomen Diameter - 12.79" Stave Thickness - 0.66 - 0.86" Bung Hole - 26 mm Empty Weight - 17.6 lbs Mild Toast Barrel hoops made from zinc-plated steel for corrosion resistance Rack included      

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Medium toast level oak chips used during fermentation for 1-2 months Made from winery quality Slavonian Oak Use at a starting rate of 1.5-3.5 oz per 5 gallons Winery quality Slavonian Oak chips with Medium level toast. Recommended for use during fermentation for 1-2 months. As a starting point use 1.5-3.5 oz per 5 gallons. Taste after two months and add more if needed. Balazs segments are made from Slavonian oak. Slavonian oak is grown in the area of Croatia that borders Hungary. While the area of Slavonia has changed hands many times, being under Hungarian control in the past, what has always remained constant is the quality of the oak grown in the region. Slavonian oak is beloved in Italy where it is widely used in the traditional and classic Italian wines of the Veneto, Tuscany and Piedmont.  It is known for having the utmost respect for the fruit which is why Italian producers extensively use this oak. This makes this oak extremely useful for home winemakers who, because of the small quantities being made, need to pay special attention to not over oaking their wine. Use: Fermentation Form: Chips - 0.15-1.5" Time of Contact: 1-2 months  Recommended Quantity: 0.3-0.7 oz/gal Type: Medium Toast

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