"How much is a pinch anyway?"
This high grade stainless steel measuring spoon set ranges from a tablespoon
down to a single dash! The unique long design makes for easy scooping
even in narrow mouth spice jars. You get it all; tablespoon, teaspoon,
half teaspoon, quarter teaspoon, eighth teaspoon, smidgen, pinch and dash.
All are clearly marked with both imperial and metric equivalents.
ESCALI
AVIA DIGITAL SCALE $39.95
This high resolution digital scale provides accuracy down to 1/8 ounce
or single gram. The stylish compact design has user friendly, easy
to see readout. Just one of the many great features is the display of ounces
in fractions or decimals. The long list of other features are top
off with a frosted glass, dishwasher safe, bowl.
Capacity: 11 Lb or 5 Kg
Measuring units: LB/oz. Oz.
and Gram
Dimensions: 8" x 8" x 1.5"
Resolution: 0.1 oz., 1/8 oz.
or 1 gram
Tare feature
Automatic shut-off for long
battery life
Four AAA batteries included
KITCHEN
SCALE $12.95- Making
exact weight measures of meat and seasonings will insure consistent quality
and flavor. Our scale has a capacity up to 11 pounds divided into 1 ounce
increments. Adjustable zero point with easy to read dial which displays
both standard and metric weights. The weight cup is removable for easy
transfer of foods from scale to work space. Hand wash, do not use dishwasher.
Manufactured by Progressive International.
PROGRESSIVE
STAINLESS STEEL STOCK POTS
16
QUART WITH LID (4 gallon)
$39.95
20
QUART WITH LID (5 gallon)
$49.95
30
QUART WITH LID (7.5 gallon)
$89.95
11.5" deep and 13.5" diameter
WORT
CHILLERS Immersion
wort chillers are the most cost efficient answer to chilling wort. These
are simple heat exchangers consisting of a copper coil with a cold water
inlet and a hot water outlet. Heat is transferred from the wort and expelled
through the outlet hose. The wort temperature change is fast which aids
in the development of cold-break.
25
ft. DUAL COIL CHILLER $59.95
Our
25' dual coil chiller is designed for use in 3 to 8 gallon pots. The design
provides two coils of 3/8" copper. The inner coil extracts heat from the
center of brew pot while the outer coil cools the area around the inside
wall. This eliminates the need for stirring during heat extraction and
keeps the brew pot closed. Rigid single coil construction protects
these units from crimping. Includes 3' inlet hose with standard brass hose
fitting, 3' outlet hose, use and safety instructions.
HOW
TO USE THE You-Make-Kit WORT CHILLERS
At the end of the boil the
inlet hose is attached to a cold water supply and the cold water is run
through the copper coil. Heat is transferred from the wort and expelled
through the outlet hose. The wort temperature change is fast which aids
in the development of cold-break. This hot water run-out is great for cleaning
up.
Our 25' and 50' Dual Coil
Chiller is designed, built and tested by us. The design provides two coils
of 3/8" copper. The inner coil extracts heat from the center of brew pot
while the outer coil cools the area around the inside wall. This
eliminates the need for stirring during heat extraction and keeps the brew
pot closed. Rigid coil construction protects these units from crimping.
Complete with 30" inlet hose and standard hose fitting, 30" outlet hose.
Adjusting
the Chiller to your Brew Pot The wort chiller has been
manufactured with the coils close together to reduce the size for shipping.
You should adjust the spacing of the coils to suit the depth of your brew
pot. Start with the bottom of the inside coil and carefully stretch the
coils apart for one complete circle. Now stretch the outside coil in the
same way. Repeat the process until the chiller sits firmly in the bottom
of the pot and the in-let and out-let hoses are outside of the pot rim.
How
to Use Leener's Dual Coil Wort Chiller
Prepare your wort chiller for
use as soon as you start the brewing process. Rinse the chiller with hot
water and remove any loose dirt. A light scrubbing with a soft cloth will
remove any heavy soils. Never use copper, brass or stainless steel
scrubbers to clean the chiller. They will scratch the copper coils and
provide hiding places for bacteria. Rinse the chiller again with hot water.
Make a solution of one half
cup of white vinegar and five gallons of cold water. Place the chiller
into the solution and let it soak until it is time to place it into the
brew pot. The vinegar solution will cause the copper coils to oxidize and
finish the cleaning process.
When there are 30 minutes left
in the brewing schedule, rinse the chiller with hot water two or three
times. Be sure to wash away all of the vinegar solution. Place the rinsed
chiller directly into the brew pot. Position the inlet and outlet
hoses so they are away from the heat source. The chiller must be boiled
for at least 25 minutes. This will sterilize the coil and allow a trace
of copper to be imparted to the wort. Trace copper is an important yeast
nutrient.
At the end of the boil cover
the brew pot tightly with aluminum foil. Move the pot closer to the sink
if necessary. Make sure that the outlet hose (no fitting on the end) is
placed securely to the sink drain. The water exiting the wort chiller
will be boiling hot. Make sure it is discharged safely. It may spit and
sputter at first.
Connect the inlet hose to the
water source and turn on the cold water. It is not necessary to flush water
through the chiller. A slower steady flow is best. The water exiting
the chiller should be hot. If the exit water is cold, the flow is to fast.
The object of the chiller is to extract heat from the pot and the water
must flow just fast enough to carry the heat away.
The wort which is in contact
with the copper coil will chill quickly. When the exit water becomes cool
(about 5 minutes) simply move the chiller inside the brew pot to change
the location of the coils. Hold the chiller by the hoses and turn
the brew pot half way around. Use pot holders to protect your hands. The
wort should be cooled within 30 minutes depending on your brew pots volume.
Chilling wort quickly will cause
solids (proteins, hops, etc.) to precipitate out of the wort. This solid
matter is called trub. To avoid transferring the trub to the primary fermenter
you can slowly remove the chiller and then gently pour the wort directly
into the fermenter keeping the majority of the trub in the pot. Pouring
the wort through a sieve will also help. A better method is to siphon the
wort from the brew pot to the fermenter. A racking cane can be inserted
between the chiller and the wall of the pot. Place the bottom of the racking
cane about half way into the pot at first. As the level of the wort drops,
slowly move the cane deeper into the pot. This will avoid the trub. Don't
worry about some trub getting through. It is beneficial to the yeast. The
cooling water should be left on to provide additional cooling as the wort
is pulled between the coils and into the siphon. Be sure to allow the wort
to splash into the fermenter and pick up oxygen.
Repeat step one and store your
dry wort chiller inside your brew pot until the next brew day.
