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On September 30 Only: CLOSED FOR INVENTORY. Back open on Friday, Thursday October 1.
On September 30 Only: CLOSED FOR INVENTORY. Back open on Friday, Thursday October 1.
On September 30 Only: CLOSED FOR INVENTORY. Back open on Friday, Thursday October 1.
On September 30 Only: CLOSED FOR INVENTORY. Back open on Friday, Thursday October 1.
Starter kits are a great way to get started brewing. Our different kits have everything you need to get that first batch cooking.
Starter kits are a great way to get started brewing. Our different kits have everything you need to get that first batch cooking.
Feeling a little overwhelmed with all of the possible ingredients to make a beer out of? Try one of our peer reviewed recipes and ingredient kits instead! Each of these recipes are designed and hand crafted by the staff at KJ.
All kits include the required ingredients and instructions.
Beer of the Month
Every month we make a new recipe and feature it at a discounted price for the entire month. They're available for purchase both online and in-store.
Just like all of our other recipes, these kits are designed to be easy to make, and include complete step by step instructions.
Feeling a little overwhelmed with all of the possible ingredients to make a beer out of? Try one of our peer reviewed recipes and ingredient kits instead! Each of these recipes are designed and hand crafted by the staff at KJ.
All kits include the required ingredients and instructions.
Beer of the Month
Every month we make a new recipe and feature it at a discounted price for the entire month. They're available for purchase both online and in-store.
Just like all of our other recipes, these kits are designed to be easy to make, and include complete step by step instructions.
Amylase is used to convert starches to sugars, this is useful for beers with lots of adjuncts, or for restarting a fermentation that was too starchy.
If a beer is mashed too hot, sometimes the sugars in the wort will be converted to be complex rather than simple, these complex sugars are hard to ferment and often stuck fermentations are the result. In this situation we will use 1/2 tsp of Amylase and that will get the fermentation going again!
We recommend using 1/2 tsp per 5 gallon batch.
Want to find out about the latest and greatest at KJ!?
We typically send out one email per month, we promise not to spam you! Our newsletter is where we announce our biggest sales, new products and special wines like the Chilean Malbec and other seasonal vintages.
