Feature Collection

Amelia Slayton Loftus shares her expert knowledge in this comprehensive guide that includes everything homebrewers of all levels need to know to brew delicious, organic beer. She covers the why's and how's of organic brewing, things to consider when buying equipment, and everything you need to know about organic ingredients (what makes them different, how to get them, and how to make substitutions). She also offers more than 30 irresistible recipes. You'll learn how to brew sustainably by growing ingredients yourself, recycling water, using solar energy, and achieving zero waste. Loftus also includes information on developing new recipes, tips for honing competition skills, and a tasting guide to different beer styles.

You can brew the best 150 beers in North America! Clone these brews and more without leaving your kitchen. Each recipe comes complete with partial mash, all-extract and all-grain instructions, making this book a must-have for brewers of all abilities.

1/2in NPT Stainless Steel Ball Valve. This WOG ball valve is suitable for water, oil or gas applications up to 1000PSI. The 316 grade stainless steel construction is resistant to pitting from chlorides and to mildly acidic and alkaline conditions. It is especially suited to handling citric, oxalic and phosphoric acids and for beverage handling. This two-piece, full-port ball valve has a temperature range of -60F to 450F and has pure teflon seals and seats.

Features:

Traditional Bordeaux wine bottles are suited for a variety of wines. They can be used with all standard corks and traditional bottle corkers. Not for use with Champagne, beer or carbonated beverages. Case of 12.

The Easy Auto-Siphon can start siphoning beer or wine with just a single stroke without disturbing sediment due to it's anti-sediment tip. It is easy to use and has a smooth, leak-free operation. The anti-sediment tip, the racking cane and the body disassemble easily for cleaning. This is the ideal size for most carboys and buckets between 3 and 6.5 US gallon.

The Easy Auto-Siphon is not only easy and saves times, but it is also more sanitary. It requires a minimum of 6ft of 5/16in ID food-grade vinyl tubing and can be used with a 3/8in Auto-Siphon clamp which are available separately.

Rye grain has a unique character that can provide a rich complexity to beer. Rye beers are known for their rich flavor and deep, spicy-floral character. Rye has a high protein content that also improves body, mouthfeel and head retention.

Aging isn't just for wine. Some of the world's finest beers -- barley wines, stouts, sour beers, and other strong brews -- develop and improve with age, showing richer flavor in two, five, or even fifteen years. Closely examining what's happening in the bottle as beer ages, cellaring enthusiast Patrick Dawson provides everything you need to know to build a beer cellar you will savor for years to come.

Much like good wine, certain beers can be aged under the right conditions, a process that enhances and changes their flavors in interesting and delicious ways. Good candidates for aging are high-alcohol brews, bottle-conditioned beers with yeast in the bottle, barleywines, lambics, and winter ales. Patrick Dawson explains how to identify a cellar-worthy beer, how to plan and set up a beer cellar, what to look for when tasting vintage beers, and the fascinating science behind the aging process. He also includes a comprehensive buying guide to help you select already-aged beers (from the readily available to the tantalizingly rare) to enjoy as your own collection is aging.

About the Author
Patrick Dawson has been accredited as a judge through the Beer Judge Certification Program. He travels the United States and Europe collecting beers worthy of aging, and has become a respected voice on the subject. He is the resident beer columnist for the North Denver Tribune, and his works have been published in DRAFT and Zymurgy. His ever-revolving cellar holds hundreds of beer at any given moment. He lives in Denver, Colorado.

5.2 pH Stabilizer is a proprietary blend of food-grade phosphate buffers that will lock in your mash water at a pH of 5.2. It is safe for your mash and will not add any flavors to your beer. 5.2 will optimize the enzymatic activity of your malt, help clarify your wort, provide more consistent hop usage and often raise your starting gravities. 5.2 will also keep hard water salts in solution reducing mineral build up on your equipment!

Benefits:
- Optimizes Enzymatic Activity Of Malt
- Improves Clarity
- Achieve Consistent Hop Utilization In Wort
- Reduce Scale & Mineral Deposits
- Brew More Consistent Beer!

It’s finally here—the comprehensive, authoritative book that does for beer what The Wine Bible does for wine. Written by an expert from the West Coast, where America’s craft beer movement got its start, The Beer Bible is the ultimate reader- and drinker-friendly guide to all the world’s beers.

No other book of this depth and scope approaches the subject of beer in the same way that beer lovers do—by style, just as a perfect pub menu is organized—and gets right to the pleasure of discovery, knowledge, and connoisseurship. Divided into four major families—ales, lagers, wheat beers, and tart and wild ales—there’s everything a beer drinker wants to know about the hundreds of different authentic types of brews, from bitters, bocks, and IPAs to weisse's, milk stouts, lambics, and more. Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, substyles, and tasting notes, and ending with a recommended list of the beers to know in each category. Hip infographics throughout make the explanation of beer’s flavors, brewing methods, ingredients, labeling, serving, and more as immediate as it is lively.

The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page. History, romance, the art of tasting, backstories and anecdotes, appropriate glassware, bitterness units, mouthfeel, and more—it’s all here. Plus a primer on pairing beer and food using the three Cs— complement, contrast, or cut. It’s the book that every beer lover will read with pleasure, and use with even more.

Irish moss removes excessive protein from beer when ended at the end of the boil. It is composed of Chondrus crispus, a marine algae, and is an excellent method to reduce protein haze, improve flavor stability and overall quality in beer. Add 15 minutes before the end of the boil and chill rapidly to enhance protein precipitation.

Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as suggestions for proven food pairings, you’ll be inspired to share your knowledge and invite your friends over for a delicious whiskey tasting party.

Create new and unusual homebrewed favorites with recipes guaranteed to work well with home equipment. Enjoy more than 240 beer and ale recipes contributed by brewing suppliers, homebrew clubs, and individual artisans across North America.

“Send us your best”, said Karl F. Lutzen and Mark Stevens, in their appeal for the favorite recipes of homebrewers across North America. Homebrew clubs, brewing suppliers and homebrewers took up the call. Now here it is!

Homebrew Favorites is a nuts and bolts guide to creating unusual brews at home, including:

Make your own soft drinks that are tastier, healthier and cheaper than anything you’ll find in stores! From soda water to sarsaparilla, in Homemade Root Beer, Soda & Pop, you’ll find easy-to-follow instructions for more than 60 traditional batches of old favorites and experiment with new combinations of natural ingredients to create your own refreshing recipes.

You’ll make fabulous, fizzy creations like:

The Portuguese double lever corker features a metal construction for years of lasting durability. The 2-handled design provides easy operation and insures even cork insertion. To operate the corker, simply place a cork into the corker, rest the corker on top of the bottle and push the handles down evenly with both hands. For use with all standard straight wine corks up to size #9 and 2in long.

1 Glass gallon jug for water, wine, vinegar or any non-carbonated beverage. This is also an ideal fermentation vessel for small batches of beer, wine, vinegar, kombucha and more. Fits #6 rubber stopper and 38mm screw cap (available separately).

The SafAle WB-06 yeast is best suited for German-style Weizens, Wheat Beers and Belgian Ales. It produces a subtle fruity character and a spicy phenolic flavor that is characteristic of these beer styles.

It s a DIY cook's dream come true: It's pizza night, and you've made not only the crust and sauce but the mozzarella, too! Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate and yes, you've made all the cheeses on it! Even better you made them all earlier that day. In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow, and foolproof, Claudia Lucero shows step by step with every step photographed exactly how to make sixteen fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt, and press. Simple variations produce delicious results across three categories Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky Pasta Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.

One-House Cheese is a friendly, unintimidating, absolute beginner's guide to making cheese at home that includes everything you need to know to make 16 original cheeses in less than 60 minutes each, plus recipes for serving suggestions, accompaniments for building your own fresh cheese plate, and 3 bonus DIY Dairy essentials (yogurt, butter, and ghee). Instructions are fully illustrated with step-by-step color photos (think How to Grill or Magic) to yield maximum, foolproof results. The one-hour cheeses are separated into three categories: Creamy and Spreadable (Meyer Lemon Ricotta, Fromage Facile, French Kisses, Classic Cottage Cheese), Firm and Crumbly (Curried Paneer, Honeyed Toast Cheese, Chivo Fresco, Ale-Washed Squeakies), and Melty and Chewy (Raw Mozzarella, Favorite Melty Mozzarella, Triple Pepper Hack, Pizza Filata, Chipotle Lime Oaxaca, Brown Butter Burrata, Haloumi? Halou-you!, Smoky Cheater). One-House Cheese demands little investment in the way of time or money, but yields results in high quality.

Long neck bottles ideal for bottling beer, soft drinks, cider and any other homemade beverages. The amber brown glass minimizes light exposure and they are compatible with all standard bottle cappers and 26.5mm bottle caps. Includes 24 bottles, corrugated box and dividers.