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New Products

We are stocking Better Bottles again!  They’re available in 3, 5 and 6 gallon sizes.  Better Bottles are made of the same material as our current PET carboys but have a higher punt in the bottom and the sides are ribbed.  The higher punt allows you to siphon less trub from the bottom.  The ribbed sides made the walls more rigid which prevents the liquid from sloshing when picked up/carried.

Better Bottle pricing

 

The OxyWand is a 2 micron diffusion stone mounted to a stainless steel rod and makes it easy to aerate your wort.  This is a great addition to our aeration kit.

The Bouncer Filter is a simple and inexpensive way to filter trub(hops, yeast, proteins) from your fermenter.  It does not require pressurized CO2 or a pump to use, just attach it inline to your kettle spigot or siphon.

Check out this stainless steel Dry Hop Filter! 2.75″ x 11.5″ and 300 micron is the perfect size for dry hopping in primary, The Fermonster or a keg.

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2 Days, 2 Sales!!

We’re doing 2 great sales 2 days in a row!

We’ll be open on Black Friday from 10 AM-2 PM.  We’ll have ALL equipment 10% off!  Yes, all equipment: Spike and Bayou Classic Kettles, new Torpedo kegs, draft equipment, fermenters, tubing, ball valves, siphons, literally all equipment (including The Grainfather) will be 10% off Friday only.

We’ll be open our regular hours on Small Business Saturday, 10 AM-5 PM.  We’ll have all ingredients 20% off*.  All hops, yeast, grains, extracts, adjuncts, beer kits, wine kits, etc. will be 20% off Saturday only.
*50 and 55 lb. grain sacks will be 10% off

On both Friday and Saturday we’ll have all beers $3 each.   Beer Buckles and our homemade soy candles will be 30% off as well.  These both make great gifts.

Our website has most of our items listed.  Some new items have not been added yet.  All sales are while supplies last unless noted otherwise.

www.homecraftednc.com

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Current Seasonal Yeasts:

Wyeast:

1026 – British Cask Ale

A great choice for any cask conditioned British Ale. Produces nice malt profile with a hint of fruit. Finishes dry and slightly tart.

Origin: Britain
Flocculation: Medium-High
Attenuation: 74-77%
Temperature Range: 63-72F, 17-22C
Alcohol Tolerance: 10% ABV

Styles:
Extra Special/Strong Bitter (English Pale Ale)
Northern English Brown Ale
Special/Best/Premium Bitter
Standard/Ordinary Bitter

1882 – Thames Valley Ale II

This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Alc. Tolerance 10% ABV
Flocculation     high
Attenuation      72-78%
Temp. Range   60-70°F (15-21°C)
Styles:
Ordinary and Special Bitters
ESB, Northern English Brown
Robust Porter, Dry Stout
Foreign Extra Stout

3739 – Flanders Golden Ale

This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.
Alc. Tolerance 12% ABV
Flocculation     medium – low
Attenuation      74-78%
Temp. Range   64-80°F (18-27°C)
Styles:
Belgian Pale Ale
Belgian Specialty Ale
Belgian Dubbel
Triple and Quad
Belgian Strong Golden and Dark Ales
Belgian Blonde Ale

3822 – Belgian Dark Strong

Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer.

Origin: Ingelmunster, Belgium
Flocculation: Medium
Attenuation: 74-79%
Temperature Range: 65-80F, 18-27C
Alcohol Tolerance: 12% ABV

Styles:
Belgian Dark Strong Ale
Flanders Brown Ale/Oud Bruin
Saison

3864 – Canadian/Belgian Ale

From a Franco-Belgian Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with elevated fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant.

Origin: Chambly, Quebec, Canada
Flocculation: Medium
Attenuation: 75-79%
Temperature Range: 65-80F, 18-27C
Alcohol Tolerance: 12% ABV

Styles:
Belgian Golden Strong Ale
Belgian Pale Ale
Belgian Specialty Ale
Belgian Tripel
Witbier

White Labs:

WLP022 – Essex Ale

Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character.    Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

Attenuation
71-76%

Flocculation
Medium to High

Optimum Ferment Temp.
66-70°F (18-21°C)

Alcohol Tolerance
Medium

WLP039 – East Midlands Ale

British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.

Attenuation73-82%

FlocculationMedium to High

Optimum Ferment Temp.66-70°F (18-21°C)

Alcohol ToleranceMedium

WLP017 – Witbread Ale

Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

Attenuation67-73%

FlocculationHigh

Optimum Ferment Temp.66-70°F (19-21°C)

Alcohol ToleranceMedium

WLP709 – Sake #9

For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeasts development of high fragrance components. Also a fairly strong fermenter but producing a foamless fermentation.

Attenuation:72-78%

Flocculation:Low-Medium

Optimum Ferment Temp.:62-68F

Alcohol Tolerance:15-16%

WLP815 – Belgian Lager

Clean, crisp European lager yeast with low sulfur  production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.

Attenuation72-78%

FlocculationMedium

Optimum Ferment Temp.50-55°F (10-12°C)

Alcohol Tolerance5-10%

WLP860 – Munich Helles

This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it’s great for a variety of lager styles ranging from Helles to Rauchbier.

Attenuation – 68-72%

Flocculation – Medium

Optimum Ferment Temp. – 48-52°F

Alcohol Tolerance – Medium

WLP885 – Zurich Lager

Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.
Attenuation 70-80%
Flocculation Medium
Optimum Ferment Temp. 50-55°F (10-13°C)
Alcohol Tolerance Very High

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We’re hiring!

New Homecrafted Logo

We’re growing and we want to hire experienced and passionate homebrewers.   Qualified applicants must have extensive knowledge and experience with brewing ingredients and techniques(i.e. extract, all-grain).

Retail Sales Associate

Homecrafted is a homebrew supply store that has been in operation since April 2014. We have opened a new larger store in the Holly Springs Business Park where we will be able to expand into new product categories and services. We’re seeking to add employees to our growing business who have a passion for homebrewing and want to contribute to a growing business as part of a small and dynamic team!

Summary: The Retail Sales Associates will be responsible for all aspects of store operations and customer service including, but not limited to, receiving and moving inventory, stocking, direct customer sales, customer education, answering phones calls, cleaning and other tasks as needed. Ideal candidates would be able to work effectively as part of a small team. This is a part-time position and will report directly to the business owner. Due to changing demands in the retail space, flexibility is necessary with this position. Desired availability is weekday afternoons but any qualified applicant will be considered.

Essential Duties:

  • Receiving orders and shipments and processing them in our system
  • Moving current inventory both in the stock room and in the retail sales space to make room for new product
  • Greeting, assisting, and offering a high level of customer service to any customer who enters the store as well as incoming phone calls
  • Educating customers on the different product lines to achieve their desired outcome
  • Daily cleaning to maintain a clean and orderly environment
  • Other projects and duties as needed

Required Qualifications:

  • Candidate must be a US citizen or permanent resident
  • Ability to demonstrate excellent interpersonal skills and a high level of customer service
  • Homebrewing and/or Winemaking experience and knowledge of key ingredients and techniques
  • Ability to demonstrate initiative and to proactively engage with the needs of the business
  • Flexible work hours Monday – Sunday between the hours of 10am and 7pm
  • Basic math skills necessary to operate a cash register
  • Must be at least 21 years of age due NC ABC regulations

Preferred Qualifications:

  • Prior retail sales experience
  • Passion for homebrewing and winemaking

Physical/Environmental Requirements:

  • Ability to lift and carry a minimum of 55lbs
  • Ability to stand for up to 6 hours at a time

To apply please send you resume, cover letter optional, to support@homecraftednc.com or mail to:

Homecrafted

101 Tradition Trail

Holly Springs, NC 27540

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Wyeast 2016 Q1 Private Collection Yeasts

Wyeast 1026-PC British Cask Ale™

Beer Styles: Blonde Ale, English IPA, English Pale Ale, ESB, Southern English Brown Ale, English Bitter

Profile: Wyeast 1026-PC is a great yeast choice for any cask conditioned British ale style, and especially well-suited for hoppy bitters, IPAs and Australian ales. A good attenuator that clears readily. Low to moderate ester production in fermentation, letting malt and hops come through, finishes crisp and slightly tart.

Alc. Tolerance          9% ABV

Flocculation              medium-high

Attenuation               74-77%

Temp. Range             63-72°F (17-22°C)

 

Wyeast 1768-PC English Special Bitter™

Beer Styles: Blonde Ale, English IPA, ESB, Oatmeal Stout, Southern English Brown, English Bitter, Sweet Stout, Pale Ale

Profile: A great yeast for malt-predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent.

Alc. Tolerance          9% ABV

Flocculation              high

Attenuation               68-72%

Temp. Range             64-72°F (18-22°C)

 

Wyeast 1882-PC Thames Valley Ale II™

Beer Styles: Ordinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout, English Pale Ale and IPA

Profile: 1882-PC produces crisp, dry English ales with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent, resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.

Alc. Tolerance          10% ABV

Flocculation              high

Attenuation               72-78%

Temp. Range             60-70°F (15-21°C)

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New Location, 101 Tradition Trail, 27540

Homecrafted’s new location will be 101 Tradition Trail, Holly Springs, NC 27540.  Due to construction delays we’ll temporarily be at 220 Premier Drive, Holly Springs, NC 27540(GMA Supply) which is part of the same building as 101 Tradition Trail.  We expect to be in this temporary location through the end of the year and we’ll update as construction proceeds.  We will still offer the same goods and services, including milling.

A few scheduling changes as we move:

  • We’ll be open Wednesday the 25th, the Wednesday before Thanksgiving
  • We’ll be closed until Sunday the 29th
  • Homecrafted will open at 220 Premier Drive on Monday, November 30th
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RVA Yeast Now in Stock!

RVA 806 pic

Homecrafted just received our first order from RVA Yeast Labs.  These have over 200 billion yeast cells per vial, that’s twice as much yeast as the competitors!  No need to make a starter.  Check out their website at RVAYeast for a complete list of available yeasts.  See one you like?  Let us know and we will get it on the next order.  Here’s what we have so far:

RVA 101 Chico Ale (Sierra Nevada): This versatile workhorse yeast will produce a clean crisp flavor profile with muted yeast character allowing hops and malt to take center stage.  The American IPA has gained international acclaim and this is the yeast that did it.  

Flocculation: Medium
Attenuation:  70- 75%
Suggested fermentation temperature: 67-73º F
Alcohol Tolerance: High (11%)

RVA 103 Pacman Ale (Rogue): A very versatile yeast, produces a dry, clean beer with little diacetyl and very mild esters. However, it has a lower emphasis on hop bitterness, slightly tart, and less attenuative (more residual sweetness). Great for pale ales, blonde ale, American wheat, altbier, amber ale.

Flocculation: Medium-High
Attenuation:  74- 78%
Suggested fermentation temperature: 62-72º F
Alcohol Tolerance: High (12%)

RVA 104 Hoptopper Ale (Alchemist): Isolated from a very well regarded example of a Double IPA, this strain will produce fruity esters which serve well to complement a heavy hop load.  Great for a variety of pale ales and bitters.

Flocculation: Medium/Low
Attenuation: 75-80%
Suggested fermentation temperature: 64-76º F
Alcohol Tolerance: High (11%)

RVA 131 Chiswick Ale (Fullers): This classic English strain will produce a very clear beer with some residual sweetness.  Perfect for classic bitters, milds, English style porters and stouts.

Flocculation: Very High
Attenuation:  65-72%
Suggested fermentation temperature: 65-70º F
Alcohol Tolerance: Medium (8 %)

RVA 141 Scotch Ale (McEwans): Produces the famous malty beers of Scotland, including the winter warmer, Wee Heavy.

Flocculation: Medium
Attenuation:  70-75%
Suggested fermentation temperature: 65-70º F
Alcohol Tolerance: High (11%)

RVA 501 Brettanomyces claussenii: A low-intensity strain. Contributions from this strain are mostly aromas of pineapple and fruit. This strain prefers higher temperatures (85º F), but will produce nice aroma and subtle flavor at normal ale fermentation termperatures (68-72º F).

RVA 806 Lickinghole Creek Ale:  Isolated from the wilds at Virginia’s farm brewery, Lickinghole Creek Craft Brewery, this strain captures the terroir of this premier craft brew lover’s destination. With citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.

Preliminary Data:
Flocculation: Medium
Attenuation: 78-85%
Suggested fermentation temperature: 68-74º F
Alcohol Tolerance: High (12%)