{"product_id":"atf-extract-recipe-macs-green-beret-clone","title":"ATF Extract Recipe - Mac's Green Beret Clone","description":"\u003c!-- split --\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s1\"\u003eThe ATF Extract Recipe - Mac's Green Beret Clone is our recipe to replicate this popular beer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\"\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003ePowerful and precise, Green Beret packs an arsenal of citrus and pine flavours with a skillfully controlled explosion of hoppy goodness.\u003c\/span\u003e\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eInstead of the yeast included with the Brick Road Classic IPA, we recommend using \u003ca title=\"Froth Buddy\" href=\"https:\/\/allthingsfermented.nz\/products\/froth-buddy-ft01-american-ale\"\u003eFroth Buddy\u003c\/a\u003e (\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAssumed Origin:\u003c\/strong\u003e Sierra Nevada), or Lallemand's BRY-97 West Coast Ale Yeast. You could also try Safale US-05, Lallemand Nottingham High Performance Ale Yeast, or Mangrove Jack's West Coast Yeast.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003eThe Details\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. OG\u003c\/td\u003e\n\u003ctd\u003e1.048\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEst. FG\u003c\/td\u003e\n\u003ctd\u003e1.010\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEst. ABV\u003c\/td\u003e\n\u003ctd\u003e5%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEst. IBU\u003c\/td\u003e\n\u003ctd\u003e44\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003eBurnished Gold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolume\u003c\/td\u003e\n\u003ctd\u003e21L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cmeta charset=\"utf-8\"\u003eRecommended Yeast - Froth Buddy\u003c\/td\u003e\n\u003ctd\u003e1 pkt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRecommended Yeast - \u003cmeta charset=\"utf-8\"\u003eUS-05\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd\u003e1 pkt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eRecommended Yeast - BRY-96\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e1 pkt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eRecommended Yeast - MJ West Coast\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e1 pkt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eRecommended Yeast - Nottingham\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e1 pkt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKit Includes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrick Road Pale Ale - 1.5kg\u003c\/li\u003e\n\u003cli\u003eBrick Road Hopped Amber Malt - 1.5kg\u003c\/li\u003e\n\u003cli\u003eAmarillo, Simcoe, \u0026amp; Nelson Sauvin hop pellets for steeping and dry hopping.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"ds-message _63c77b1\"\u003e\n\u003cdiv class=\"ds-markdown ds-assistant-message-main-content\"\u003e\n\u003ch2\u003e\u003cspan\u003eStep-by-Step Instructions\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003ePhase 1: Preparing the Wort\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e1. Sanitise\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eClean and sanitise your fermenter, spoon, airlock, and any other equipment that will touch the beer after this step.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e2. Heat ~3 litres of water\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eHeat approximately 3 litres of fresh water until it is \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ehot but not boiling\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (around 70–80°C — hot tap water is often fine, but you can heat it on a stove).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e3. Add extracts to the fermenter\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePour the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBrick Road IPA liquid extract\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBrick Road Amber Malt liquid extract\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e directly into the sanitised fermenter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e4. Dissolve with hot water\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePour the hot (~3 L) water into the fermenter. Stir \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003evigorously\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with your sanitised spoon until both extracts are fully dissolved. This may take a few minutes — make sure no syrup sits at the bottom. You can use some hot water to get the last of the extract out of the cans.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e5. Add the Steep Hops\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eAdd the steep hops to the hot wort in the fermenter and allow to steep for 30 minutes before topping up with cold water.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e6. Top up with cold water\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eAdd \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecold water\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (tap water is fine if it’s clean and not chlorinated; otherwise use filtered, bottled or pre-boiled cooled water) to reach a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etotal volume of 21 litres\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Stir again to mix well. Take a sample to check the gravity with a hydrometer before pitching the yeast. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e7. Check temperature\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eUse your thermometer to check the temperature of the mixture. It will likely be warm from the hot water. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eLet it cool\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e until it reaches \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e18–20°C\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cem\u003e\u003cspan\u003eDo not pitch the yeast until the temperature is between 18℃–20°C.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cspan\u003ePhase 2: Pitching Yeast \u0026amp; Starting Fermentation\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e8. Pitch the yeast\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eOnce the wort temperature is \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebetween 18°C and 20°C\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, add the yeast. Seal the fermenter with the lid and airlock.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e9. Hold temperature 18–20°C for first 3–5 days\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePlace the fermenter in a cool, dark place. Keep the beer as close to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e18\u003cmeta charset=\"utf-8\"\u003eC–20°C as possible\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for the first \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e3 to 5 days\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e10. Raise temperature to 22°C after 3–5 days\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eAfter this initial period, allow the temperature to naturally rise to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e22°C\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (or gently warm the fermenter if needed). Hold at 22°C for the remainder of active fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e11. Monitor fermentation\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eAfter about 5 - 7 days total, take a hydrometer reading. Check again after 2 days. When the reading is \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003estable\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, active fermentation is complete.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cspan\u003ePhase 3: Conditioning \u0026amp; Dry Hopping\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e12. Condition after final gravity is reached\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eOnce you have reached final gravity, let the beer \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003econdition\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (rest) in the fermenter for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eanother 2 to 7 days\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e at 22°C.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e13. Add dry hops 3–5 days before packaging\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDecide when you will bottle or keg (e.g., on a Saturday). Count backwards \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e3–5 days\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — that is your dry hop addition day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eAdd the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003edry hops\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e to the fermenter. Do this quickly to minimise the potential for oxidation. Lift the lid only enough to add the hops and the quickly reseal.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eLet sit for 3–5 days at 22°C.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cblockquote\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cem\u003e\u003cspan\u003eExample: If packaging on Saturday, add dry hops on Tuesday or Wednesday of the same week.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cspan\u003ePhase 4: Packaging\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e14. Package the beer\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePackage the finished beer in bottles or a keg, leaving the sediment (trub and hop matter) behind. If bottling keep the bottles between 20℃-22℃ for two weeks to carbonate and condition.After two weeks move the bottles to a cold dark place, preferably in a refrigerator.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003e16. Enjoy\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eChill, pour, and enjoy your Brick Road IPA!\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan\u003eSummary Timeline\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"ds-scroll-area ds-scroll-area--show-on-focus-within _1210dd7 c03cafe9\"\u003e\n\u003cdiv class=\"ds-scroll-area__gutters\"\u003e\n\u003cdiv class=\"ds-scroll-area__horizontal-gutter\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"ds-scroll-area__vertical-gutter\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003cspan\u003eStage\u003c\/span\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cspan\u003eAction\u003c\/span\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cspan\u003eTemperature\u003c\/span\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cspan\u003eDuration\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eWort prep\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eDissolve extracts + top to 21 L\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eCool to 18–20°C\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e~30 min\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eYeast pitch\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eAt 18–20°C\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e—\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e—\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eEarly fermentation\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eKeep 18–20°C\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eFirst 3–5 days\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eLate fermentation\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eRaise to 22°C\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eUntil FG reached\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eConditioning\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eRest at 22°C\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e2–7 days after FG\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eDry hopping\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eAdd hops\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e22°C\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eLast 3–5 days before packaging\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003ePackaging\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eBottle \/ keg\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e-\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cstrong\u003e\u003cspan\u003eFinal tip:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Write down your hydrometer readings and target FG from the kit’s instructions. Never package before final gravity is stable — otherwise you risk over-carbonation or bottle bombs. Cheers!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"All Things Fermented","offers":[{"title":"Default Title","offer_id":43967683199110,"sku":null,"price":58.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0008\/7221\/8684\/files\/macs-green-beret-ipa-12-pack-bottles-330ml-893798-27426.webp?v=1778198738","url":"https:\/\/allthingsfermented.nz\/products\/atf-extract-recipe-macs-green-beret-clone","provider":"All Things Fermented | Home Brew Supplies Shop","version":"1.0","type":"link"}