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A symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. White Labs SCOBY is free of food pathogens and has been genetically identified to know specially what yeast and bacteria are involved in the fermentation of kombucha. This SCOBY has medium acetic acid production and low alcohol production based on our recipe. The SCOBY diameter is 2.92 inches.

LIMITED AVAILABLE - JULY AND AUGUST A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster. Optimal Fermentation Temperature: 65-68F Attenuation: 76-83%+ Flocculation: Medium-High Alcohol Tolerance: High

The "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales. Attenuation: 70-75; Flocculation: low to medium; Optimum Ferm Temp: 68-73

Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80; Flocculation: High; Optimum Ferm Temp: 65-70

This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. Attenuation: 67-74; Flocculation: High; Optimum Ferm Temp: 65-70

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm Temp: 65-68

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. Attenuation: 63-70; Flocculation: Very High; Optimum Ferm Temp: 65-68

This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Attenuation: 73-80; Flocculation: High; Optimum Ferm Temp: 68-73

Light toast. White wines use 1 to 1 1/2 cups, red wines use 2 to 3 cups.

Brewer's Best® Barrel Chips are sanitized by nitrogen purge and ready to use. Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.

Brewer's Best® Barrel Chips are sanitized by nitrogen purge and ready to use. Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.

Brewer's Best® Barrel Chips are sanitized by nitrogen purge and ready to use. Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.

Lowers acidity in wine. Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation.

Blend of tartaric, malic and citric acids.

Use 2 tablespoons per 5 gallons of water, soak for 5 minutes. A foaming acid anionic sanitizer that penetrates hard-to-see places. No rinse. Does not stain and will not impart odors or off flavors.

Use 2 tablespoons per 5 gallons of water, soak for 5 minutes. A foaming acid anionic sanitizer that penetrates hard-to-see places. No rinse. Does not stain and will not impart odors or off flavors.

Use 1 tablespoon per gallon of water. Cleans with oxygen and does not contain any chlorine, bisulphites, organic compounds or phosphates. Superior wetting power helps water penetrate and lift soils off surfaces. Removes labels with minimum soak time. Higher alkalinity dissolves and neutralizes acidic soils. Environmentally sound and biodegradable.

LIQUID SIDE WASHER FOR SANKEY COUPLER D-TYPE

Used for draught dispensing on the gas side. 1/4" thick wall.

Proof scale 0-200, Tralle scale 0-100.

PVC SHRINK CAPSULES WITH TEAR TABS - Heat shrink capsules. Easy to apply by dipping in boiling water, using a heat gun, or a blow dryer. Regular shrink capsules (30mm x 55mm) fit standard cork finished bottles.

No distinct aroma characteristics Typical Alpha Acid: 10.0% - 14.0%

Distinct tropical (pineapple) and citrus tones, with slight pine characteristics. Typical Alpha Acid: 10.0%-12.5%

Mild and resinous with subtle citrus, pine and herbal characteristics. Typical Alpha Acid: 15.0% - 17.0%.