8
pc. MEASURING SPOON SET $12.95
"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. Tablespoon, teaspoon, half teaspoon, quarter teaspoon, eighth
teaspoon, smidgen, pinch and dash. All are clearly marked with both
imperial and metric equivalents.
Stock Pots & Canners
Stainless
Steel Stock Pots 20
QUART WITH LID (5 gallon) $48.95
30
QUART WITH LID (7½ gallon) $88.95
11½" deep and 13½" diameter
Canning
Kettles 33
qt CANNER Rack holds 9 one quart jars. $39.95
21½
qt CANNER Rack holds 7 one quart jars. $29.95
11½
qt CANNER Rack holds 7 one pint jars. $24.95
Scales
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 $11.75
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.
Wort Chiller
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 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.
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.
Stainless
Steel Stock Pots
Canning
Kettles
