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Ss Hop Spider

Keeping trub and hop material in your kettle and out of your fermenter is one of the critical components to ensuring clear beer in your pint glass! On top of that, brewing with whole cone hops can introduce a lot of hop leaf material that easily overwhelms and clogs transfer lines creating lots of headaches. Ss Hop Spider helps with these challenges by containing hop material within a fine mesh, photo-chemical etched basket. The basket sits inside a custom-designed ring mount with Silicone Adjustment Arms so you can dial in the Hop Spider for the perfect fit on your kettle. 

Intended for use with SVBS, Ss Brewtech TC Brew Kettles(10 gal, 15 gal & 20 gal), and Ss Brewtech eKettles.

Not compatible with Ss Brewtech 30 gal & 50 gal Brew Kettles and Ss Brewtech 5.5 gal Mini Brew Kettle

  • 400 Micron Photo-Chemical Etching

    Adjustable Mounting Arm

    Removable Basket for Easy Cleaning

SKU: HOPSPR

  • Recirculation Module
  • 7 gal Brew Bucket Classic
  • Cold Brew Bucket Kit
  • 5 lb max coffee volume
  • 3.5 gal max coffee concentrate output
  • Assembled dimensions 12.5" x 12.5" x 26"
  • Assembled dimensions 12.5" x 12.5" x 26"

Quick Start Guides can be found at
https://www.ssbrewtech.com/pages/guides

Additional information can be found in our Knowledge Base at
https://ssbrewtech.zendesk.com/hc/en-us/categories/200206455-FERMENTERS-AND-BRITE-TANKS

Cleaning Recommendations can be found at
https://ssbrewtech.zendesk.com/hc/en-us/categories/200206485-CLEANING-CARE-STAINLESS

SKU: JNF07

Cold Brew Accelerated

Cold Brew Accelerated

The Cold Brew Recirculation System recirculates the coffee during the brew cycle to extract more flavor in less time. Typical Brew times are reduced from 16 hours to as little as 4 hours.

The Cold Brew Recirculation System recirculates the coffee during the brew cycle to extract more flavor in less time. Typical Brew times are reduced from 16 hours to as little as 4 hours.

Beer Expertise Meets Coffee Brewing

Beer Expertise Meets Coffee Brewing

We took a concept common in the beer brewing process known as vorlaufing, in which sugars are extracted from the mash in a recirculation process.  The result of applying this method to cold brew has been a dramatic reduction in brew time. 

The system gently circulates the coffee over the grounds to extract the flavors more rapidly while still retaining the signature smooth flavor profile that cold brew coffee is known for.

We took a concept common in the beer brewing process known as vorlaufing, in which sugars are extracted from the mash in a recirculation process.  The result of applying this method to cold brew has been a dramatic reduction in brew time. 

The system gently circulates the coffee over the grounds to extract the flavors more rapidly while still retaining the signature smooth flavor profile that cold brew coffee is known for.

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