$0.00
Gift Cards for our retail stores
$49.95
Our new Hot Spot Burner features excellent performance at an affordable price! For home brewers seeking to upgrade, the Hot Spot Burner allows for an easy move from the kitchen stove to the outdoors.
$0.00
Good for purchases on our website
$10.00 - $14.50
The FastRack Beer Bottle Drainer system is an incredibly quick and convenient tool for draining used bottles or drying already cleaned and sanitized bottles.
$5.50
For the production of complex flavors and aroma’s, the Belle Saison strain creates fruity, spicy and peppery notes in the finished beer, especially in the classic Saison and Farmhouse styles.
$32.95
Fast-acting oxygen based cleaner tears up krausen stains and yeast debris following fermentation, beer stone in beverage lines and soiled equipment following wort production.
$7.99

A blend of two Brettanomyces strains well-suited for making “100% Brett” beers. This blend produces huge tropical fruit aromas during fermentation that fade somewhat during conditioning. Has a wide temperature range and ferments very dry, leaving little body. Consider adding flaked oats or lactose if additional body is desired. This blend will not produce significant “funk” or acid, even with extended aging. The blend pairs well with fruity aroma hops to make a unique pale ale.

$10.99

This blend contains three Lactobacillus strains– brevis, delbrueckii, and plantarum — giving the blend a wide active temperature range. The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains. It sours efficiently at lower temperatures (65F-100F) compared to other Lactobacillus species. To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starter of approximately 1.040 specific gravity and pour contents of pouch into starter. Incubate 24-48 hours at room temperature to increase cell count. Prepare wort as normal and cool to 75-95F. Pitch Lactobacillus starter into wort and allow to sour to desired level. Maximum levels of sourness should develop within 48 hours. There is no need to hold the temperatures at the high end of the range for effective souring due to the efficient action of plantarum at lower temperatures. When desired sourness is achieved, re-boil wort to kill Lactobacillus. Cool wort and pitch yeast to complete fermentation. To use blend for long term souring, pitch contents of pouch directly into wort or finished beer. Sourness can take 3 or more months to develop. IBUs should be kept below 10 so as not to inhibit Lactobacillus growth.

$7.99

A classic ESB strain best suited for English style ales including milds, bitters, porters, and English style stouts. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F. A thorough diacetyl rest is recommended after fermentation is complete. This yeast will leave a beer very clear, and will leave some residual sweetness.

About Brew & Grow

Extensive Inventory: Brew & Grow offers an extensive selection of supplies and ingredients for home beer brewing and wine making, as well as comprehensive selection of indoor gardening supplies and hydroponic equipment. For the home beer brewer we carry hops, dozens of grain varieties, yeasts for lagers and ales, brewing equipment, and brew kits. We also offer everything you need for wine making and soda pop. For the plant grower, we have indoor grow lights, fertilizers & supplements, irrigation systems, testing equipment, organics, natural pest controls, and lots of other wonderful gardening toys.

Multiple Locations: We have eight convenient retail locations in Illinois and Wisconsin serving the greater Chicago, Milwaukee, Madison, and Rockford markets and ship most our products across the nation.

Expert Advice: Our expert brewers and gardeners are here to provide you with the tools and information you need to be successful growing bountiful gardens indoors and creating your own craft beers or wine.

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