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1923   TETTNANG HOP PELLETS GERMANY, 3.0 to 6.0 AA, 1 oz

Details 

Mild and pleasant with balanced earthy, herbal and floral aroma impressions. Typical Beer Styles Belgian-style Ales. Possible Substitutions Saaz, German Hersbruker, German Spalt, German Select. Typical Alpha Acids 3.0 to 6.0%
 

1925   WILLAMETTE HOP PELLETS, 4 to 6 AA, 1 oz

Details 

Mild and pleasant, with slightly spicy and floral tones. Typical Beer Styles English-style Ale, Possible Substitutions Fuggle, Glacier, Tettnang, Styrian Savinjski Golding. Typical Alpha Acids 4.0 to 6.0%.
 

1927   GALENA HOP PELLETS, 12.0 to 14.0 AA, 1 oz

Details 

Spicy, blackcurrant and citrus (grapefruit) tones. Typical Beer Styles English-style Ale. Possible Substitutions Brewer?s Gold, Columbus, Nugget. Typical Alpha Acids 12.0 to 14.0%.
 

1929   HERSBRUCKER Germany HOP PELLETS, 2.0 to 5.0 AA, 1 oz

Details 

Mild, herbal and floral characteristics, with fruity overtones. Typical Beer Styles Belgian-style Ales. Possible Substitutions Mt. Hood, French Strisselpalt. Typical Alpha Acids 2.0 to 5.0%
 

1931   MT. HOOD HOP PELLETS, 4.0 to 8.0 AA, 1oz

Details 

Mild, herbal and somewhat pungent or spicy. Typical Beer Styles Lager. Possible Substitutions French Strisselpalt, German Hallertau Mittelfr?h German Hersbruker. Typical Alpha Acids 4.0 to 8.0%.
 

1933   NUGGET HOP PELLETS, 11 to 13 AA, 1oz

Details 

11 - 13% AA
 

1935   PERLE Germany HOP PELLETS, 6.0 to 10.0 AA, 1 oz

Details 

Delicate floral, fruit, spice and mint tones. Typical Beer Styles Ale. Possible Substitutions Northern Brewer, Perle. Typical Alpha Acids 6.0 to 10.0%.
 

1936 US PERLE HOP PELLETS 7 to 9 AA, 1oz.

Details 

7 - 9 AA
 

1937   CHINOOK HOP PELLETS, 12.0 to 14.0 AA,  1 oz

Details 

Distinct, medium intensity spice and pine characteristics with subtle notes of grapefruit. Typical Beer Styles American-style Pale Ale. Possible Substitutions Columbus, Northern Brewer, Nugget. Typical Alpha Acids 12.0 to 14.0%
 

1939   LIBERTY HOP PELLETS, 3.0 to 5.0 AA, 1 oz

Details 

Mild and spicy with subtle lemon and citrus characteristics. Typical Beer Styles Bock. Possible Substitutions Hallertau, Mt. Hood, German Traditon. Typical Alpha Acids 3.0 to 5.0%
 

1942   CENTENNIAL HOP PELLETS, 9.5 to 11.5 AA, 1 oz

Details 

Medium intensity floral and citrus (lemon) tones. Typical Beer Styles American-style Ale. Possible Substitutions Cascade, Chinook, Columbus. Typical Alpha Acids 9.5 to 11.5%
 

1943   CHALLENGER UK HOP PELLETS, 6.5 to 9.0 AA, 1 oz

Details 

Cedar, green tea and sweet floral characteristics (as a late addition, it can provide crisp, fruity flavors). Typical Beer Styles English-style Ale. Possible Substitutions Northern Brewer, German Perle. Typical Alpha Acids 6.5 to 9.0%
 

1944   TARGET UK HOP PELLETS, 8.5 to 13.5 AA, 1 oz

Details 

An intense English hop aroma with distinct spicy, floral, sage and citrus characteristics. Typical Beer Styles Ale. Possible Substitutions Fuggle, Willamette. Typical Alpha Acids 8.5 to 13.5%
 

1966   COLUMBUS HOP PELLETS, 14.0 to 16.0 AA, 1 oz

Details 

Pungent, black pepper, licorice characteristics with subtle citrus overtones. Typical Beer Styles Pale Ale. Possible Substitutions Chinook, Galena, Millennium, Nugget. Typical Alpha Acids 14.0 to 16.0%
 

1967   MAGNUM YAKIMA HOP PELLETS, 10.0 to 14.0 AA, 1 oz

Details 

No distinct aroma characteristics. Typical Beer Styles Lager. Possible Substitutions Columbus, Horizon, Nugget, German Magnum. Typical Alpha Acids 10.0 to 14.0%
 

1968   AMARILLO HOP PELLETS, 8 TO 11 AA, 1oz

Details 

Floral, tropical, and citrus (lemon, orange and grapefruit) characteristics. Typical Beer Styles IPA. Possible Substitutions Cascade, Centennial, Simcoe. Typical Alpha Acids 8.0 to 11.0%
 

1973   AHTANUM HOP PELLETS, 5.7 to 6.3 AA, 1 oz

Details 

Floral, earthy, citrus and grapefruit tones. Typical Beer Styles Pale Ale. Possible Substitutions Cascade. Typical Alpha Acids 5.7 to 6.3%
 

1975   BRAVO HOP PELLETS, 14 to 17 AA, 1 oz

Details 

Pleasant fruity and floral aroma characteristics. Typical Beer Styles American-style Pale Ale. Possible Substitutions Columbus, Magnum, Nugget. Typical 14.0 to 17.0%
 

1976   BRAMLING CROSS UK HOP PELLETS, 6 to 8 AA, 1oz

Details 

Strong spice, blackcurrant, loganberry and lemon characteristics. Typical Beer Styles All Styles. Possible Substitutions UK East Kent Golding, UK Progress. Typical Alpha Acids 6.0 to 8.0%
 

1979   FIRST GOLD HOP PELLETS,  6.5 to 10 AA, 1 oz

Details 

Slightly spicy, but smooth, with tangerine, orange marmalade, magnolia and floral flavors. Typical Beer Styles Ale. Possible Substitutions Crystal, UK East Kent Golding. Typical Alpha Acids 6.5 to 10.0%
 

1987   PACIFIC JADE NZ, 12 to 14 AA, 1oz

Details 

Bold herbal aromas with hints of fresh citrus and crushed black pepper. Typical Beer Styles Lager. This is a cross of New Zealand First Choice (relative of Late Cluster) and an Old Line Saazer male. Possible Substitutions None. Typical Alpha Acids 12.0 to 14.0%
 

1988   PALISADE HOP PELLETS, 5.5 TO 9.5 AA, 1oz

Details 

Apricot, grass and clean floral characteristics. Typical Beer Styles English-style Ale. Possible Substitutions Willamette. Typical Alpha Acids 5.5 to 9.5%
 

1992   STERLING HOP PELLETS, 6.0 to 9.0 AA, 1 oz

Details 

Herbal and spicy, with a hint of floral, citrus (lemon/pineapple) characteristics. Typical Beer Styles Belgian-style Ales. Possible Substitutions Czech Saaz, Polish Lublin. Typical Alpha Acids 6.0 to 9.0%
 

1995   STRISSELSPALT France HOP PELLETS, 1.8 to 2.5 AA, 1oz

Details 

Very fine spicy, herbal, floral, lemon and other fruit tones. Typical Beer Styles Belgian-style Ales. Possible Substitutions Crystal, Liberty, Mt. Hood, German Hersbrucker. Typical Alpha Acids 1.8 to 2.5%
 

1997   SAPHIR GERMAN HOP PELLETS, 2.0 to 4.5 AA, 1 oz

Details 

Distinct spicy, fruit and citrus (tangerine) tones. Typical Beer Styles Belgian style Ales. Possible Substitutions Hallertau. Typical Alpha Acids 2.0 to 4.5%
 

2001   TRADITION German HOP PELLETS, 5.0 to 7.0 AA, 1 oz

Details 

Medium intense floral and herbal (grassy) tones. Typical Beer Styles Bock. Possible Substitutions Liberty, German Hallertau Mittelfr?h. Typical Alpha Acids 5.0 to 7.0%
 

2002   U.S. SPALT HOP PELLETS, 3 to 5 AA, 1oz

Details 

3-5% AA
 
Out of Stock

2004   VANGUARD HOP PELLETS, 5.0 to 6.0 AA, 1 oz

Details 

Herbal and floral tones. Typical Beer Styles Belgian style Ales. Possible Substitutions Hallertau, Liberty, Mt. Hood, German Hersbrucker. Typical Alpha Acids 5.0 to 6.0%
 

2005   WARRIOR HOP PELLETS, 15.0 to 17.0 AA, 1 oz

Details 

Mild and resinous with subtle citrus, pine and herbal characteristics. Typical Beer Styles IPA. Possible Substitutions Columbus, Magnum, Nugget. Typical Alpha Acids 15.0 to 17.0%
 

2014   GLACIER HOP PELLETS, 5.5 AA, 1oz

Details 

Pleasant hop aroma. Typical Beer Styles American style Pale Ale. Possible Substitutions Fuggle, Willamette, Styrian Savinjski Golding. Typical Alpha Acids approx. 5.5%
 

2023 CITRA HOP PELLETS, 11.0 to 13.0 AA, 1 oz.

Details 

Strong citrus and tropical tones of grapefruit, melon, lime, gooseberry, passion fruit and lychee. Possible Substitution None. Typical Beer Styles IPA. Typical Alpha Acids 11.0 to 13.0%
 

2024   MILLENNIUM 14.5 to 16.5 AA, 1oz

Details 

Mild and resinous with floral and herbal tones. Typical Beer Styles Stout. Possible Substitutions Columbus, Nugget, Summit. Typical Alpha Acids 14.5 to 16.5%.
 

2025   ZYTHOS 10.0 to 12.5 AA, 1 oz

Details 

Distinct tropical (pineapple) and citrus tones, with slight pine characteristics. Typical Beer Styles American style Ale. Possible Substitution None, a proprietary Hopunion Blend. Typical Alpha Acids 10.0 to 12.5% Additional Information A Hopunion's blend created to embody the powerful tradition and aroma you expect from your finest ales and IPA brews. With distinct tropical (pineapple) and citrus tones and slight pine characteristics, ZYTHOS is an IPA style blend created to optimize and exceed the aroma characteristics you require. ZYTHOS is not a replacement for proprietary varieties, but rather a premium pellet blend that will complement your current IPA and Pale Ale brews.
 

2027   STYRIAN AURORA HOP PELLETS 7.0 to 9.5  AA, 1 oz

Details 

Intense and pleasant displaying floral, pine and hoppy characteristics. Typical Beer Styles Ale. Possible Substitutions Styrian Bobek, Styrian Savinjski Golding. Typical Alpha Acids 7.0 to 9.5%
 

2028   GERMAN HERKULES HOP PELLETS 12.0 to 17.0 AA, 1 oz

Details 

Spicy, floral and hop notes with hints of pine, black pepper and melon. Imparts robust, hoppy tang flavors. Typical Beer Styles German style Ales. Possible Substitution None. Typical Alpha Acids 12.0 to 17.0%
 

2029   GERMAN SMARAGD PELLETS 4.0 to 6.0 AA, 1 oz

Details 

Predominantly fruity with strong floral and hop tones. A fine aroma variety with high bittering value. Typical Beer Styles Ale. Possible Substitution None. Typical Alpha Acids 4.0 to 6.0%
 

2030   GERMAN OPAL HOP PELLETS, 5.0 to 8.0 AA, 1 oz

Details 

Even dispersal of all aroma characteristics - fruity, floral, herbal and hoppy tones all appear. Typical Beer Styles Belgian-style Ales. Possible Substitutions Tettnang, UK East Kent Golding, Styrian Savinjski Golding. Typical Alpha Acids 5.0 to 8.0%
 

2031   STYRIAN BOBEK HOP PELLETS 3.5 to 7.0 AA,  1 oz

Details 

Intense and pleasant with floral, pine and hop overtones. Typical Beer Styles English-style Ale. Possible Substitution None. Typical Alpha Acids 3.5 to 7.0%
 

2034   GERMAN MERKUR HOP PELLETS 12.0 to 15.0 AA, 1 oz

Details 

Strong earthy, floral and citrus impressions. Typical Beer Styles Lager. Possible Substitutions Magnum, German Taurus, German Traditon. Typical Alpha Acids 12.0 to 15.0%
 

2035   GERMAN SELECT HOP PELLETS, 3.0 to 6.5 AA, 1oz

Details 

Floral and fruit characteristics. Typical Beer Styles Lager. Possible Substitutions Saaz, Tettnang, German Hersbruker, German Spalt, German Tettnang. Typical Alpha Acids 3.0 to 6.5%
 

2036   US NEWPORT HOP PELLETS 13.5 to 17 AA,  1 oz

Details 

Mild aroma. An excellent bittering hop. Typical Beer Styles Barley Wine. Possible Substitutions Brewer?s Gold, Fuggle, Galena, Magnum, Nugget. Typical Alpha Acids 13.5 to 17.0%
 

2037   US MT RAINIER HOP PELLETS 5 to 8.1 AA, 1 oz

Details 

Excellent floral and noble aromas, with citrus and licorice overtones. Similar to Hallertau but with more bittering strength. Typical Beer Styles Lager. Possible Substitutions Brewer?s Gold, Fuggle, Hallertau. Typical Alpha Acids 5.0 to 8.1%
 

2109 LALLEMAND NOTTINGHAM ALE YEAST 11 gm

Details 

If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast. Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type. The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14 to 21C (57 to 70F) with good tolerance to low fermentation temperatures (12C/54F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers! Nottingham is available in 11 gram vacuum-sealed sachets and 500 gram vacuum-sealed packages. Bulk volumes are available for commercial use on request. Microbiological Properties: Classified as Saccharomyces cerevisiae. A top fermenting yeast. The typical analysis of the active dried strain: Percent solids 93%95% Living yeast cells 5 x 109 per gram of dry yeast Wild yeast < 1 per 106 yeast cells (Lysine method)* Bacteria < 1 per 106 yeast cells* Finished product is released to the market only after passing a rigorous series of tests. *According to ASBC and EBC methods of analysis. Brewing Properties: Quick start to fermentation, which can be completed in 4 days above 17C. High attenuation, reaching a final gravity near 1008 (2P). Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort. Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass. The aroma is slightly estery, almost neutral and does not display malodours when properly handled. Because of flocculation, it may tend to slightly reduce hop bitter levels. Best when used at traditional ale temperatures after rehydration in the recommended manner. Lager-style beer has been brewed with Nottingham, however low fermentation temperature requires adaptation of the pitching rate to ensure proper attenuation.
 
Out of Stock

2110   LALLEMAND WINDSOR ALE YEAST 11 gm

Details 

Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17 to 21C (64 to 70F). Windsor is available in 11 gram vacuum-sealed sachets and 500 gram vacuum-sealed packages. Bulk volumes are available Microbiological Properties: Classified as Saccharomyces cerevisiae. A top fermenting yeast. The typical analysis of the active dried strain: Percent solids 93%95% Living yeast cells 7 x 109 per gram of dry yeast Wild yeast < 1 per 106 yeast cells (Lysine method)* Bacteria < 1 per 106 yeast cells* Finished product is released to the market only after passing a rigorous series of tests. *According to ASBC and EBC methods of analysis. Brewing Properties: Quick start to fermentation, which can be completed in 3 days above 17C. Moderate attenuation, which will leave a relatively high gravity. Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort. Non-flocculent strain, but some settling can be promoted by cooling and use of fining agents and isinglass. The aroma is estery to both palate and nose, and is usually described as a full-bodied, fruity British ale. Does not display malodours when properly handled. Windsor yeast has found great acceptance in producing strong-tasting bitter beer, stout, weizen and hefe weizen. Best used at traditional ale temperatures after rehydration in the recommended manner.
 
Out of Stock

2120   LALLEMAND MUNICH WHEAT YEAST, 11gm  IN STOCK 1 QTY

Details 

Wheat beers are among the most popular beer styles in the world, and now you can brew great wheat beer styles reliably & conveniently with premium Munich Wheat Beer yeast from Danstar. Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the worlds great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. Like all our Danstar products, Munich is produced in ISO 9002 certified plants and is non-GM & gluten-free . Munich yeast is available in 11 gram vacuum-sealed sachets and 500 gram vacuum-sealed packages. Bulk volumes are available for commercial use on request. Microbiological Properties: Classified as Saccharomyces cerevisiae. A top fermenting yeast. The typical analysis of Munich active dried yeast: Percent solids 93%95% Living yeast cells 5 x 109 per gram of dry yeast Wild yeast < 1 per 106 yeast cells (Lysine method)* Bacteria < 1 per 106 yeast cells* Finished product is released to the market only after passing a rigorous series of tests. *According to ASBC and EBC methods of analysis. Brewing Properties: Quick start and vigorous fermentation, which can be completed in 4 days above 17C. Medium to high attenuation. Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort. Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass. Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen. Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.
 

2201 Lalvin K1V1116 Wine Yeast 5 gm

Details 

A rapid starter with a constant & complete fermentation between 59-86F. Known to survive in low nutrient musts & high levels of SO or sugar. Wine fermented with this yeast have very low volatile acidity, HS & foam production. Natural fresh fruit aroma are retained longer than with other yeast strains. Ability to adapt to difficult conditions. Restarts stuck fermentations. Alcohol tolerance: 12-14%
 

2202 Lalvin EC1118 Wine Yeast 5 gm

Details 

Champagne yeast (all purpose) including sparkling, late harvest wines & cider. Wine fermented with this yeast have extremely low production of foam, volatile acid & HS. Ferments well over a wide range of temperature, from 45- 95F. High alcohol tolerance. Good flocculation with compact lees & provides a relatively neutral flavor & aroma to wine. Restarts stuck fermentations. Alcohol tolerance: 18%
 

2203 Lalvin 71B1122 Wine Yeast 5 gm

Details 

Ideal for concentrates. A rapid starter with a constant & complete fermentation between 59-86F. Ability to metabolize high amount (20-40%) of malic acid. Short maturation time produces rounder, smoother, more aromatic wines that tend to mature quickly. Suitable for blush & semi-sweet white wines. A.T.: 14%
 

2204 Red Star COTE DES BLANCS WINE YEAST, 5 gm

Details 

A Davis 750 strain, from Geisenheim, Germany. Relatively slow fermenting, with less foam. Produces fine, fruity aromas & may be controlled with lower temperatures to finish with some residual sugar. Recommended for red, white, sparkling wines & non-grape fruit wines. 64-86F
 

2206  Red Star MONTRACHET WINE YEAST 5 gm

Details 

A Davis 522 strain, strong fermenter, will readily ferment grape musts & fruit juice to dryness. Has good SO & alcohol tolerance. Recommended for full bodied reds & whites. Noted for good complex flavors & intense color. Ferments best between 59-86F
 

2207  Red Star PASTEUR CHAMPAGNE YEAST 5 gm

Details 

A Davis 959 strain, strong fermenter, has good alcohol & SO tolerance. Recommended for all white wines, some reds & for fruit juices. Used for restarting "stuck" fermentations. Ferments best between 59-86F
 

2208  Red Star PREMIER CUVEE WINE YEAST 5 gm

Details 

A Davis 796 strain from a French wine yeast, has good alcohol & SO tolerance, & ferments to dryness. A low producer of foam, urea, fusel oils. Recommended for reds, whites & especially champagne. Ferments best between 45-95F
 

2209 Lalvin D47 Wine Yeast 5 gm

Details 

For white wine. A low foaming quick fermenter that settles well, forming a compact lees at the end of fermentation (50-86F). Excellent choice for making mead. Rec. for Chardonnay & rose wines. Alcohol Tolerance.: 15%
 

2210 Lalvin BOURGOVIN RC 212 WINE YEAST 5 gm

Details 

For red wine. A low foaming moderate-speed fermenter. Optimum fermentation: 59-86F. Low producer of hydrogen sulfide and sulphur dioxide. Alcohol tolerance: 12-14%.
 

2224  Red Star PASTEUR RED WINE YEAST 5 gm., each

Details 

A Davis 904 strain. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially for Cabernet. This yeast is reported to give character to less robust red grapes or those picked before optimum development. Ferments best 64-86F
 

2320   SAFALE S04 ALE  YEAST, 11.5 gm.

Details 

A well-known, commercial English ale yeast (Whitbread Strain) selected for its fast fermentation characteristics and its ability to form a compact sediment at the end of the fermentation process. Its bottom flocculation makes the stages of separation (filtration, fining....) easier and reduces extract lossess. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. High sedimentation. Recommended temperature range: 18 - 24 degree C. Recommended pitching rate: 50 g/hl to 80 g/hl.
 
Out of Stock

2321 SAFALE S33 ALE  YEAST, 10 gm.

Details 

A very popular general purpose yeast (EDME Strain), displaying both very robust conservation and consistent performance. This yeast produces superb flavor profiles and can be used for the production of lager type or ale beers. Medium sedimentation. Recommended temperature range: 15-24 degree C. Recommended pitching rate: 50 g/hl to 80 g/hl.
 
Out of Stock

2322 SAFLAGER S23 LAGER  YEAST, 11.5 gm., each

Details 

A bottom fermenting yeast (genuine style lager yeast), widely used by Western European commercial breweries. This yeast develops the best of its fruity and estery lager notes when fermented at low temperatures (9 - 15 degree C) yet producing very good lager and pilsener beers at higher temperatures (15-21 degree C). Recommended temperature range: 9-15 degree C (ideally 12 degree C). Recommended pitching rate at 12-15 degree C; 80 to 120 g/hl.
 
Out of Stock

2323 Safbrew T58 ALE  YEAST, 10 gm., each

Details 

A specialty yeast selected for its estery somewhat peppery and spicy flavor development. It's widely used for both its unique flavor profile, notably in wheat and other specialty beers, and it forms a very solid sediment in the bottle at the end of secondary fermentation. Recommended fermenting temperature: 18- 24 degree C.
 
Out of Stock

2324   SAFALE US05 ALE YEAST (aka Safale US56), 11.5 gm

Details 

A dried American Ale strain (Chico Strain) with fermentation properties resembling that of Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale). Produces well-balanced beers with low diacetyl and a very clean, crisp palate. Sedimentation is low to medium, and final gravity is medium.
 
Out of Stock

2328   SAFBREW WB06 WHEAT YEAST, 11.5 gm

Details 

A specialty yeast produces subtle estery and phenol flavor notes typical of wheat beers. Recommended pitching rate: 50 g/hl to 80 g/hl. Recommended Fermentation Temperature: 59 - 75 degree F. Sedimentation: low; Final Gravity: High.
 
Out of Stock

2329    SAFLAGER W34 70 DRY LAGER YEAST, 11.5 gm

Details 

The famous yeast strain from Weihenstephan in Germany for lager brewing. Sedimentation: high. Final gravity: medium. Recommended fermentation temperature: 9C 15C, ideally 12C.
 
Out of Stock

2345   LIQUOR QUIK HIGH ALCOHOL SUPERYEAST XPRESS, 4.5oz bag

Details 

"LIQUOR QUIK SuperYeast X-Press" is the new generation (2004) high alcohol turbo that can produce 25 liters (6.5 U.S. Gallons) of 20% alcohol base in as little as 5 days. The new X-Press is completely stackable, which means that you can ferment multiple packs at a time, as long as the sugar, water, and temperature is kept constant. It works by fermentation of a special distillers yeast and complex blend of nutrients and vitamins. 135 grams ADDITIONAL INFORMATION: More information on this product can be found under EDUCATIONAL GUIDE/INFO: http://www.barkingside.com/distillation.asp (If you can't find this cut and paste the above link on your browser)
 

2349   Alcotec 48 Hour Turbo Super Yeast, 135 Grams.

Details 

Double recipes for making alcohol (moonshine): With the use of Alcotec 48 turbo yeast you can decide when you start fermentation whether you want to make moderate amount of alcohol and fast (14% in 2 days), or high levels of alcohol over a little longer period (20% in 5 days). It simply depends on the amount of sugar you add - 6kgs per 25 litres or 8kgs per 25 litres. What sugar to use: Either plain white sugar (at the amounts stated in the normal recipe), or for better solubility, use brewing sugar (aka Corn Sugar, Priming Sugar, Dextrose, Dextrose Monohydrate) but remember to dose another 10% to compensate for the water molecule. Temperature tolerance: This turbo yeast is considerably more tolerant to high temperatures than the Alcotec 24, or any older recipe such as the Alcotec 6 or Alcotec 8. The optimum is still ambient (and liquid) temperature around 25 C, but it is no disaster if the ambient temperature shoots a bit over 30 C..... Alcotec Turbo Pure 48 is an amazing all-round superyeast for home makers of moonshine spirit. It will ferment 6 kgs of normal sugar in a 25 litre solution in 48 hours or less, even under difficult circumstances. You can think of it a bit like a moonshine kit. Forget what the home distillation handbook says about temperature sensitive fermentations and how to make moonshine, watching the temperature, problems in the summer, you name it. Alcotec 48 works in ambient temperatures up to 30 C (86 F). It will produce very clean alcohol but you should still use activated carbon filtration for optimum purification before mixing with essences. How to make Moonshine (20%): 25 litres of 20% alcohol in 5 days Alcotec Turbo Pure 48 is a "dual function" turboyeast. You can choose whether to ferment 14% alchol fast or 20% in 5 days, simply by changing the amount of sugar added. For 20% in 5 days just increase from 6 to 8 kgs of sugar in the recipe below. It also contains our new Pure-technology for extremely pure fermentations. How to make Moonshine (14%): 25 litres of 14% alcohol in 48 hours. Pour 21 litres of 40 C (104 F) water into your fermenter. Add 6 kgs of sugar and mix well until completely dissolved. Then add 1 sachet of Alcotec 48 and stir for one minute. Leave to ferment in 20-30 C (68-86 F), optimum is 25 C (77 F).
 

2350   Alcotec 24 Hour Turbo Super Yeast, 205 Grams.

Details 

Making alcohol in 24 hours: Alcotec 24 turbo yeast will go from zero to 14% alcohol by volume in around 24 hours if ambient temperature is right so you don't overheat it. Because of the very powerful fermentation we recommend not to use any obstructions such as airlock etc. Temperature: Because of the internal heat generated during the explosive fermentation, it is important to avoid too high ambient room temperature. If you have 18-22 C that will work fine, outside of this range you may get fermentation slowing down a little so you don't finish in 24 hours. The best liquid temperature is 25C but it is of course very difficult to control this due to the variations in energy released during fermentation.....Home alcohol ethanol moonshine distillation has never been simpler! Prepare your wash as usual, add one Alcotec Turbo Pure 24 (turbo yeast), sit down with a cold beer and watch the explosion happen.... Not only does the Alcotec Turbo Pure 24 ferment faster than anything else on the planet, it also produces superclean vodka out of your reflux still, ready for treatment with activated carbon filters and essences. Forget what the home distillation handbook says about temperature sensitivity! Alcotec 24 will work fine between 20-30 C (68-86 F). It will ferment 6 kgs of sugar to 14% alcohol in only 24 hours. Instructions: 25 litres of 14% alcohol in 24 hours. Pour 21 litres of 40 C (104 F) water into your fermenter. Add 6 kgs of sugar and mix well until completely dissolved. Then add 1 sachet of Alcotec 24 and stir for one minute. Leave to ferment in 20-30 C (68-86 F), optimum is 25 C (77 F). IMPORTANT: Do not use an airlock (you will understand the reason for this once you have seen the fermentation). You may need to adapt this instruction depending on the legislation in your country and in some countries making wash / distilling using a reflux still (pot still or other still) can be completely illegal, it may only be legal to use activated carbon water purification systems - not for alcohol. Always check your legal position before using our products. Stacking: Fermenting Larger volumes (over 25 ltrs). Don't even think about it. This turbo will overheat if you try it on 50 ltrs and up. You may think the result is still ok, especially if you tweak it by adding a bit more water / bit less sugar - but you will get some residual sugar (i.e. not 14% alcohol but less) and you will have to wait for longer than 24 hours. A better option is to use our Alcotec 48. This turbo will handle stacking slightly better but you will still have to tweak it a little bit (suggestion is to add max 6-7 kgs of sugar per 25 litres and don't ferment over 100 litres). You may still get some residual sugar but the overall result will be better.
 

2351    DADY Distillers Active Dry Yeast, 1lb

Details 

DADY Distillers Active Dry Yeast Product code: 42150 Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent Properties: A specially selected strain of Saccharomyces Cerevisae designed for distillers use in grain mash fermentations for ethanol. DADY will produce maximum alcohol yields under controlled temperatures ( less than 90 F , 32C) It has been the choice of many producers in North America for over 20 years. It has been used for the manufacture of light spirit and Whiskeys. It is also used on corn mash and syrup fermentations. Dosage: Use between 2 -4 lbs / 1,000 US gallons ( 25 -50 grams / Hectolitre) to give an initial pitching rate of 7 14 billion yeast cells / US gallon ( 2.5 to 5 million cells per ml) Pitching instructions: Re-Hydration method; Re-hydrate in a stirred vessel prior to pitching. Sprinkle the dry yeast into 10 times its own weight of water or wort at 35C +-3C (80F +-6F). When the yeast is reconstituted into a cream (15 to 30 mins), continue to stir for another 30 minutes. The yeast cream is then ready to pitch into the fermentation vessel. Direct Pitching method: Sprinkle yeast directly into the fermenter as soon as wort run in commences. An eleated temperature is desirable but not essential. Fermentation temperature: 86 to 89.6F (30C 32C) Kosher Status: Kosher Pareve Packaging: 1 x 10 kg vacuum-packed sachets in cardboard box. Storage: Store in cool (< 10C), dry conditions. Opened sachets must be sealed and stored at 4C and used within 7 days of opening. Do not use soft or damaged sachets. Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended storage conditions. Typical analysis: % dry weight: 94.0 96.5 Living cells at packaging: > 14 x 109 / g Total bacteria: < 1 x 104 / g Pathogenic micro-organisms: in accordance with regulation Important notice: Please note that any change to a fermentation process may alter the final product quality. We therefore advise that fermentation trials are carried out prior to using yeast commercially
 

2353   LALLEMAND BRY 97 AMERICAN WEST COAST ALE YEAST, 11gm

Details 

BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. The propagation and drying process have been specifically designed to deliver high quality beer yeast that can be used simply and with reliability to help produce ales of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. The yeast is produced in ISO 9002 certified plants. Microbiological Properties: Classified as Saccharomyces cerevisiae A top fermenting yeast. The active dried strain has a typical analysis: Percent solids 93 95 % Living yeast cells ≥ 5 x 109 per gram of dry yeast Wild yeast < 1 per 106 yeast cells* (Lysine method) Bacteria < 1 per 106 yeast cells* Finished products are only released to the market after passing a rigorous series of tests. *according to ASBC and EBC methods of analysis Brewing Properties: Quick start and vigorous fermentation, which can be completed in 4 days above 17 C. Medium to high attenuation, Fermentation rate, fermentation time and degree of attenuation are dependent upon inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort. BRY-97 American West Coast Yeast is a flocculent strain. Settling can be promoted by cooling and use of fining agents and isinglass. The aroma is slightly estery, almost neutral and does not display malodours when properly handled. It may tend, because of flocculation, to slightly reduce hop bitter levels Best when used at traditional ale temperatures after re-hydration in the recommended manner.
 
Out of Stock

2354   LALLEMAND BELLE SAISON ALE BREWING YEAST 11 GRAM

Details 

For the first time in brewing history, the complexity of Saison beer meets the simplicity and reliability of brewing with dry yeast. Belle Saison is the classic Belgian Saison strain, giving brewers the ability to create Saison and "Farmhouse" style ales that offer a host of complex characteristics associated with these intriguing styles. Belle Saison is meant to be fermented at warm temperatures (around 90?F/32?C) toward developing a unique combination of esters and aromatic characteristics that typify the best of these styles. As with Lallemand's other dry yeast varieties, Belle Saison offers unequaled fermentation performance, allowing you to create award-winning beers time and time again.
 

2355   Lalvin QA23 wine yeast, 5 gm

Details 

Selected in Portugal by the University of Trs-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region, Lalvin QA23TM is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Smillon, Chardonel, and Gewrztraminer. Lalvin QA23TM has low nutrient and oxygen requirements, and it has been known to ferment juice at low temperatures (15C/59F) to dryness. QA23TM is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. It also produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties.
 

2356   SAFBREW ABBAYE DRY BREWINGYEAST, 11.5 grams

Details 

For use with Farmhouse and Belgian style ales. Fermentation Temperature: 12-25C (53.6-77F) ideally 15-20C (59-68F)
 
Out of Stock

2357    Lalvin BM 4x4, 5gm

Details 

Lalvin BM 4x4 is based on dynamic synergy of specific yeast strains to optimize the sensory profile of the wine and with reliable fermentation kinetics. This new concept combines the unparalleled advantages of Lalvin BM 45 - known and appreciated around the world for contributing to round mouth feel and stable color - with the capability to consistently complete fermentations in diverse and difficult conditions.
 

3101 22 oz AMBER BEER BOTTLE, 1 dozen

Details 

 

3102 750ml Claret Bordeaux GREEN WINE BOTTLE, 1 dozen

Details 

Requires #9 straight corks. Corker require to insert straight cork
 

3103 375ml Clear Semi Bordeaux WINE BOTTLE, 2 dozen

Details 

Tenth, clear cork finish bottle. Requires #9 straight corks. Corker require to insert straight cork
 

3104 12 oz. AMBER BEER BOTTLE, 2 dozen

Details 

 

3107 1.5 LITERS MAGNUM WINE BOTTLE GREEN BURGUNDY, Half dozen     INSTOCK 1QTY

Details 

Cork finish bottle. Requires #9 straight corks. Corker require to insert straight cork.
 

3108 1.5 ml Magnum WINE BOTTLE, GREEN CLARET BORDEAUX, Half dozen

Details 

Cork finish bottle. Requires #9 straight corks. Corker require to insert straight cork.
 

3109 750ml Green Champagne Bottle, 1 dozen

Details 

Requires Champagne Stopper and Wirehood.
 

3110 187 ml CLEAR CHAMPAGNE BOTTLE, 2 dozen

Details 

187ml or 6.3 oz. Clear, cork or crown finish bottle. Requires #7 straight corks or crown caps (item 3801). Approx. 7.5 inches tall.
 

3111 750ml Amber Hock Wine Bottle, 1 dozen

Details 

Fifth, amber, cork finish bottle. Requires #9 straight corks. Corker require to insert straight cork.
 

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