General Storage Information
How do I get Bulk Malts and Grains?
Storing Your Hops
Storing your Malt and Grain
Storing your Yeast
Dry Malt Extract (DME) and Liquid Malt Extract
Grain Lovibond?
Yeast Flocculation & Apparent attenuation?
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General Storage Information
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Homebrewers want fresh ingredients; we know the difference
and importance because we brew. We store all our Ingredients in a
Dry and Cool environment that is free of direct sun light. All Hops are stored
in vacuum-sealed oxygen barrier bags and in our Hop freezer (-10F). They are
shipped in CO2 purged oxygen barrier bags to keep their freshness. Our Malts
& Grains are shipped in heat sealed heavy plastic bags to assure your packaging. Matter of fact,
we take pride in our packaging and guarantee your ingredients stay fresh and
arrive fresh or your money back.
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How do I get Bulk Malts and Grains?
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On all the product pages, you have the option to 'Buy' each item.
This adds the item to your Basket and takes you to your Basket. While at the
Basket you have total control over how much of that item you want. You can change the quantity to any
whole number that you like. For most products this means x number of those items. But for all grains,
Dry Malts, and non-canned Liquid Malts the x means the number of pounds you would like of that item.
Note: Currently we only do whole lbs with grains and malts. Speaking of which don't miss our really
good price on Muntons liquid malt $1.70/lb.
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Storing Your Hops
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Hops will lose alpha acids (bittering quality) as they are
exposed to heat and oxygen. Keeping the hops cold and away from oxygen will delay this loss.
Hops are harvested once a year and have a shelf life of about
one year. Our hops are stored at -10F degrees, in oxygen barrier bags from the time they are harvested.
Storing your hops in a sealed, airtight container in the freezer
will keep them the freshest. If there is no room in the freezer, the refrigerator is better than
no cold storage. It is best to reseal our oxygen barrier bags with a heat sealer, but if you
do not have a heat sealer, put the hops in a Mason jar. They will keep in a Mason jar, in the
freezer for many months. If you have a CO2 tank, flush the jar with CO2 before putting the hops in and
again just before putting on the lid. Be careful with the CO2. It is easy to make a mess
by blasting the hops too much. Remember to use a regulator and not the CO2 straight from the
tank. Nitrogen is better than the CO2, if it is available.
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Storing your Malt and Grain
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Store your grains in an airtight container, in a cool dark place. Wait to crack them until
you are ready to use them.
Store unused liquid malt extract in an airtight container in the refrigerator. If you are not
going to use the sealed pouch of extract from us right away, store it in a cool, dark place.
It does not need to be refrigerated.
Store Dry Malt Extract (DME) in an airtight container and away from any moisture. If the DME
gets moist, it will cake into clumps. Store this container in a cool dark place.
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Storing your Yeast
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Store liquid yeast in the refrigerator for up to a few (3-6) months. Liquid yeast will only last a
few weeks at room temperature. The date imprinted on the edge of the yeast package is when it was made.
Store dry yeast in the refrigerator for over a year.
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Dry Malt Extract (DME) and Liquid Malt Extract
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Malt Extracts are used by many homebrewers, including most beginner
brewers. Malt extract is made by mashing malts and grains (as you would do in an all grain) and
then concentrating the wort by removing the water. Almost all of the water is removed in a liquid
malt extract and you are left with thick syrup. All of the water has been removed in a Dry Malt
Extract (DME.) DME has a higher dextrin content and darker color than liquid extract.
Liquid malt extract will make a wort of approximately 1.034
specific gravity per pound of extract per gallon of water. Dry malt extract will make wort
of approximately 1.045 specific gravity per pound of extract per gallon of water.
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Grain Lovibond?
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Lovibond degrees are the U.S. system for rating malt by its darkening
ability. A higher Lovibond rating in degrees means the malt will darken beer, while a low rating means
little darkening will be achieved by the malt. Lovibond degrees cannot be added to achieve the same
color and flavor as imparted by a malt of a higher rating. For example, using 2 pounds of 60 L degrees
crystal will not produce the same darkening or flavor as 1 pound of 120 L degrees crystal. At the same
time, adding 1/4 lb of Roasted Malt will not produce a Dark beer by it self.
The best way to learn about the color and flavor effect of grains to beer
is to read recipes and experiment with different grains and the amounts.
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Yeast Flocculation & Apparent attenuation?
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Yeast collects together after active fermentation to form clumps of yeast
called flocs. Flocculation refers to how well the yeast settles out. A yeast with medium or high
flocculation will settle out more than one with a low flocculation. The presence of fermentable sugars
inhibits flocculation of yeast in wort. Flocculation occurs more readily as the pH drops during fermentation.
Attenuation refers to how much of the sugars are fermented by the yeast.
A higher attenuation percentage gives you slightly lower final gravities, and often a drier flavor than
a yeast with a lower percentage. Typically, you will want to stick to the Yeast for your Style.
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