It's Free Beer Friday and this week we're giving away a FermZilla! That's right, check out the latest episode above to get all the deets and visit our FBF page to enter!
P.S. Keep scrolling to checkout the epic Adventure Brew video we just dropped!
Cheers and hoppy holidays from all of us at MoreBeer! 🍻
If you have any questions give us a call at 1-800-600-0033 or email at Info@moreflavor.com
The B40pro has an 40 liter (10 gal) boil capacity and about 9kg (20 lb) malt capacity. It is equipped with a powerful pump, which can be controlled from the touch-screen. The wort is circulated up through the center-pipe and the pump is fitted using Tri-Clamps making it very easy to remove, even when the tank is full.
The SmartRef Digital Refractometer by Anton Paar is a portable smart pocket device suitable for a wide range of requirements. The SmartGuide+, as a feature in the mobile app, automatically checks any errors of ambient light, impurity, and sample behavior during measurement for you.
The Megamouth Torpedo Kegs are by far the easiest to clean and maintain out of any ball lock homebrew keg you'll find. With an extra-large lid opening, even the buffest of homebrewer (we hear they do exist!) will have no trouble reaching in for a good scrub when it kicks—no expensive keg washing contraptions needed!
If you're looking for a home draft system, but don't have the space for a kegerator or keezer, we've got the answer! The KOMOS KRYO benchtop keg dispenser can serve ice cold beer from unchilled kegs. It's essentially an electric jockey box that chills beer inline as it passes from the keg through the internal draft coils that sit submerged in the glycol reservoir.
Check out the latest articles we've added to our library! Topics range from Beer & Wine to Beermosa's & More!.
Brewing with Wet (Fresh) Hops By Jack Horzempa
The hops that we typically use when homebrewing our beers have been dried by the hop farms using kilns shortly after the hop cones (flowers) have been harvested. The hop cones immediately after harvesting are wet (fresh) and they....(Click here to continue reading)
Fermentation and the mystery of oxygenation By Thom Cannell
It was a typical home brew club meeting—18 brewers and 30 simultaneous conversations. I was cursing a slow fermentation when Scott Isham, then the head brewer at Harper's Restaurant and Brewpub in East Lansing, Michigan said "Maybe you should have oxygenated better." That led to the question of what really happens—or doesn't—when you oxygenate....(Click here to continue reading)
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