The best method is to clear your wash before distillation using Still Spirits Turbo Clear, this will drop most of the excess sugars and sediment to the bottom of your wash. Then add some “Distilling Conditioner” or “Foam Stop” to your still boiler (when filling it with the cleared wash) immediately before starting your burn. The clearing agent stops most excessive …
What measures can I take to guard against cloudy spirit? Read More »
About PayPal PayPal is the faster, safer way to pay and get paid online. The service allows members to send money without sharing financial information, with the flexibility to pay using their account balances, bank accounts, credit cards or promotional financing. With more than 78 million active accounts in 190 markets and 19 currencies around …
Delivery Policy Sisam Pty Ltd trading as Aussiebrewer.com.au utilises the services of Australia post for all of its postage and transport requirements. Items bought through either our internet service or telephone mail order service will be forwarded to the customer via Australia post e-Parcel Service. The following conditions apply. 1/ Payment for the items must …
The usual carbon filtering process will in most cases remove the cloudiness, but as the cloudiness often stems from your wash coming through with the spirit, the sure way is to redistill the cloudy spirit. Simply pour the spirit back into your still, top up to the usual height with tap water, then run as per …
You will produce small quantities of methanol when distilling using commercial ‘spirit yeasts’ and sugar/dextrose. The temperature ethanol boils off at is 78C-82C, which is why we are always told to keep our still between these temperatures. The acetone and methanol boiling temperatures are a lot lower, and this is why they are the first impurities to come out …
Maturing your Home brew: Short answer: Most literature state 2-6 months as an optimum time for beer to age to get the full effect of the hop flavour, as after 6 months the hop taste will start to diminish. I love hearing stories, I love talking to people and I love to hear different ideas and theories on …
In beer making all time is relative to temperature. The warmer the brew, the faster the ferment the more quickly it will spoil once fermentation has finished, that is prior to bottling. The cooler the brew, the more slowly things happen. Generally rely on your hydrometer to tell you, if you take two hydrometer readings …
7 days (1 week) best case scenario using Turbo Yeasts, or 12 days using a slower cleaner yeast (Super 6 Ultra Pure). General rule of thumb, 5-10 days to ferment your wash (dependant on the type of yeast used). 24hrs to clear your wash, 4-7 hours to distil (again dependant on the type of still …
With some yeasts you may do, but do not add more than the recipe or manufacturer recommends as yeast varieties are selected for different properties. A yeast variety which can ferment rapidly, may not be very resistant to alcohol. If this is the case, adding too much sugar will stress the yeast and may result in …
This is somewhat of a trick question because volume of alcohol is dependant on how well your wash ferments, and how much alcohol is present in that wash. Think of it like this, the newer reflux style stills (Turbo 500 & Essencia Express Stills) will produce a higher strength finished product. If you were to …
If you’re looking for Home Brew Supplies, from home brew Brisbane to home brew Perth and all over Australia, Aussie Brewer guarantees the BEST PRICES AUSTRALIA WIDE. We stock Australia’s finest Home Brew Beers & Home Brew Spirits. We are THE brewing experts, with home brew kits, home brew recipes and, home brew equipment. Our …
In a word Yes. What happens is simple, during fermentation the wash produces fusel oils which need to be removed and the sooner the better. By adding 1 packet of Still Spirits Turbo Carbon (liquid carbon) to the wash at the beginning of fermentation the fusel oils are absorbed by the carbon as they are produced. …
Will adding carbon to the wash improve the finished spirit? Read More »
If the spirit runs through too quickly it is usually due to the filter paper not sitting correctly. This can occur when the continuous filter has not been cleaned properly after use. Always ensure all Finishing Carbon is cleaned out of the cartridge. The filter paper can also be dislodged by the spirit reacting with …
Why does the spirit drip through the continous filter to fast? Read More »
This may be caused by the following. Too much high activity carbon has passed down the tube to the black cartridge after the tap has been turned on. Helpful Hint: Put a 25 mm spacer under the continuous filter, at the front where the hose exits to the continuous filter. This will tilt the container …
Why does the spirit drip through the continous filter so slowly? Read More »
When using a glass thermometer, make sure that the thermometer is inserted into the bung so that the red bulb of alcohol at the bottom of the thermometer is positioned at the point where the steam is coming up and changes direction to go into the main condensing chamber, (usually about 2cm from the bottom …
This is a very rare occurance. The fine sediment is in fact mineral salts which originate within the activated carbon itself. When spirit runs over activated carbon which contains some mineral salts, some mineral salts can be absorbed into the spirit. Later, once the temperature has dropped, these mineral salts start to become insoluble in …
Why is sediment forming in spirit after carbon filtration? Read More »
Generally blue or green colour in the alcohol can be caused from to much nutrient in the wash. You are not able to ‘stack’ Turbo Yeast washes, meaning you cannot do a double brew in a 60L fermenter (with twice the sugar and two turbo yeasts), as the excessive nutrient gives the alcohol this colour …
In my line of work sometimes it gets difficult explaining certain aspects of why we do what we do when making alcohol. One of these involves carbon, and more specifically, just how does it work. So I thought it was about time to clear up the confusion and get the story straight. The following is …
If you think we have it bad, check out some of these weird and wacky laws from the United States (bloody yanks) 😉 ALABAMA About two of every three counties in Alabama are dry. That is, they prohibit the production, distribution and sale of any alcoholic beverages. However, Alabama permits the sale of fireworks, tobacco …
Interesting Facts on How Alcohol has Shaped Our Society The Honeymoon Babylonia, 4,000 years ago, it was customary that one month after the wedding, the bride’s father would provide his son-in-law with all the mead, (A honey beer/wine) that he could drink for its supposed aphrodisiac qualities. At that time, the calendar was lunar based, …
Ingredients: 1.7kg Blue Mountain Lager, Premium Blend (Brewing Blend), 12gr Pride Of Ringwood Hop, 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees) (If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead) Method: Pour 2 litres of boiling water into your fermenter, …
Ingredients: 1.7kg Morgans Queenslander Gold, Gold Blend (Brewing Blend), 12gr Cluster Hop, 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees) (If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead) Method: Pour 2 litres of boiling water into your fermenter, Add the …
Ingredients: 1.7kg Morgans Cortez Cerveza, 1kg Dextrose (Brewing Sugar), 250gr Corn Syrup (Brewing Sugar), Dry Enzyme (Additive), 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees) (If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead) Method: Pour 2 litres of boiling water into …
Ingredients: 1.7kg Morgans Blue Mountain Lager, 1kg Light Dry Malt (Brewing Sugar), 250gr Corn Syrup (Brewing Sugar), 12gr Hallertau Hop, 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees) (If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead) Method: Pour 2 litres …
Ingredients: 1.7kg Morgans Royal Oak Amber Ale, Premium Blend (Brewing Blend), 12gr Fuggles Hop, American Ale Yeast (Safale US-05) Method: Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Royale Oak Amber Ales Tin and the Premium Blend, mix well. Add 12gr Fuggles Hop (tea bag) into the fermenter (with the boiling water mix) …
Short Answer: The simplest and most efficient way to ferment at a selected and constant temperature is to use a refrigerator to ferment in. Simply purchasing and using a ‘Fridge Temperature Controller’ to control the fridge and ferment your beer at the temperature you would like. 18-20 degrees is optimal for Ales, whilst 13-14 is optimal …
Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza. –Dave Barry The problem with the world is that everyone is a few drinks behind. –Humphrey Bogart Why is American …
KEGS: The kegs used in most systems are post-mix kegs, made of stainless steel with a hatch cover for ease of cleaning and filling. They include gas in and beer out valves as well as a safety release valve. These types of “kegs” vary in size from as small as 9 up to 50 liters. …
Slow air-lock bubbling can continue for an extended period of time in the perfectly sealed fermenter. Ascertain the correct time at which to bottle by either using your hydrometer or alternately by the visual signs. If you take two hydrometer readings 24-48 hours apart and the reading is the same for both readings, fermentation is …
No – seal kits for beer taps and pluto guns are available on our website, or from most homebrew shops and are easy to fit. A Kit normaly includes O-rings, springs, clips etc
A: The priming sugar has been missed or incorrectly measured. It is quite easy to miss putting sugar in a bottle during the bottling process. B: The cap has not been clamped on properly or sufficiently, this is a common problem when using hand cappers. C: You put the bottles straight into the fridge after …
No, it should not be a problem. Due to the fact that as long as the keg is sealed and full of CO2, bacteria wont be able to grow, so your beer shouldn’t go off. It would however be a good idea to give it a quick squirt with a bit of Co2 for a minute at …
Will It Hurt The Beer to Take it Out of the Fridge? Read More »
Once the keg has been gassed and the oxygen purged from the keg it can be stored out of the fridge. We do this ourselves as we often have to many kegs full of beer to fit in our fridges. However the beer will age much faster if it is kept in the fridge and …
This is a problem frequently experienced and has three main causes: 1/ Poor hygiene is the most common cause so ensure you sterilize everything with a quality sterilizer. We recommend the ‘Liquid Solution (Stericlean) 1L’ because it has the ability to clean and sterilize. Sodium Metabisulphite and No Rinse Sterilisers can be used but remember …
Once the beer is put into the keg it needs to be gassed with C02 (which usually takes 36-48hrs), then the beer needs a couple of days to absorb that gas. It is drinkable after a few days of being gassed, however it will still be extremely ‘green’ and not ideal! 2-3 weeks after gassing would be …
Flat beer in a keg is usually due to the keg being under gassed or the keg having a gas leak. Before you gas the keg a second time you will need to check the keg for leaks. To do this you need to set your regulator to 40 psi (280kpa) and pump gas into …
While a beer hydrometer can be used to monitor the progression of fermentation, a lot of home brewers have difficulty getting an accurate reading. Below is an easy to follow guide on how to use your hydrometer. Hydrometer readings are typically taken before pitching the yeast and after visible signs of fermentation have ceased. It is generally not recommended to …
Usually this stems from using white or raw sugars in your wort. Sugar (or sucrose) contains fructose. Fructose is a complex sugar and hard for your yeast to break down, often in this process of breaking down this fructose your yeast will create unwanted esters (off flavours such as cidery, fruity or bitter flavours) that make your beer taste unpleasant. You …
My Beer Is A Bit Watery And Tastes A Bit Like Cider! Why? Read More »
In general, beer should be stored in a cool, dry place out of direct sunlight. After secondary fermentation is completed, placing your beer in the fridge will greatly increase the aging process. Cooler climates often use cellars to store beer, which works quite well, in the tropics however we are not so lucky, so the coolest …
Bock is a style of lager beer which originated in Germany. It was traditionally brewed in the fall, at the end of the growing season, when barley and hops were at their peak. It was “largered” all winter and enjoyed in the spring at the beginning of the new brewing season. Bocks can be pale …
Lagers are brewed with “bottom-fermenting” yeasts at much colder temperatures, 12-16C over long periods of time 3-4 weeks. Often after this time brewers will then drop the temperature dramatically (2-4degrees) for another couple of weeks to help clear the beer. This is called often called “cold crashing” or “lagering”. Lagers include bocks, doppelbocks, Munich- and Vienna-style, Märzen/Oktoberfest …
Ales are brewed with “top-fermenting” yeasts at closer to room temperature than Lagers, generally 17-24C (although generic ale yeast can handle up to 30C). Usually ferment ales for 2-3 weeks at the lower temperatures (18-20 degrees), or 7-10 days in warmer weather (26-28 degrees). Ales encompass the broadest range of beer styles including bitters, pale …
Beer is an alcoholic beverage made from malted grains, hops, yeast, and water. The grain is usually barley or wheat, but sometimes corn and rice are used as well. Fruit, herbs and spices may also be used for special styles. In the distant past, the terms “beer” and “ale” meant different things. “Ale” was originally …
Specific gravity is a measure of the density of a liquid. Distilled water has a specific gravity of 1.000 at 15C and is used as a baseline. The specific gravity of beer measured before fermentation is called its Original Gravity (OG). This gives an idea of how much sugar is dissolved in the wort (unfermented beer) …
Technically speaking, draught beer is beer served from the cask in which it has been conditioned. It has been applied, loosely, to any beer served from a large container. More recently, it has been used as a promotional term for canned or bottled beer to try to convince us that the beer inside tastes like …
Dry Enzyme’s will help make a low carb beer, as it is designed to turn carbohydrates into fermentable sugars & let your yeast ferment them then into alcohol. You will find you get a dry crisp beer when using the enzyme, and should get a lot less unfermented sugars in your finished product and in turn …
All home brews with the help of ‘finings’ should clear reasonably well in the fermenter before bottling/kegging, then should settle out in the bottle/keg to be crystal clear. If your beer refuses to clear after a reasonable time, ten to one it’s affected by one of the following problems: 1. Oxidization – This is caused by excessive …
The making of “ice” beers, in general, involves lowering the temperature of the finished product until the water in it begins to freeze and then filtering out the ice crystals that form. Since water will freeze before alcohol, the result is higher alcohol content. The ice forms around yeast cells, protein particles, etc. so these …
This is a common problem in hot summer conditions! Absolutely no harm befalls the brew; it will generally only happen in the first stages of fermentation and can be prevented by starting and fermenting your wort cooler (if possible). Simply wash the airlock, refill with water and put back in place!
Yeast does not like dramatic changes in temperature but unlike brewing too hot, low temperatures do not create problems as far as taste or clarity. When the temperature drops below the optimum temperature for the yeast you are using it simply goes dormant. When the brew heats up the yeast will activate again. Of course …
My Brew Temperature Dropped To 10 Degrees, Will This Hurt My Beer? Read More »
Certain bottles or even whole batches of your beer may at times become over gassed, while not necessarily exploding. This can be caused by bottling to early, as the beer is still fermenting it will continue to do so in the bottle and can cause over gassing (if bottled much to early these bottles could explode). …
As commercial beer contains no sediment in the bottles, some home brewers become obsessed with achieving the same with their brews. It is impossible unless you keg it. There is always a small final sediment in the bottles of home brewed beer. If the beer is made correctly, the sediment should be similar to a …
Wine is fermented fruit juice. The fruit that we recognize as the basis of wine making is the grape and the variety of wines that can be made from grapes if truly amazing. However, grapes are just one of hundreds of fruits that can be made into wine. Apple, pears, peaches, apricots, cherries and berries …
BEST PRICES GUARANTEED AUSTRALIA WIDE Delivering Home Brew supplies to your door right throughout Australia Including a wide variety of top line Hops, Malts, Yeasts and Beer kits.We offer hundreds of Home Brew Spirit/Liqueur Essences and Equipment. Samuel Willard’s PREMIXED LIQUEURS 19LT Keg Ideal for home brewing.Great for parties or a bar fridge set up. …
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Your wash has most probably not fermented out properly. Make sure you are fermenting in an area under 30 degrees, and always check your wash with a Hydrometer before distilling. The correct reading for a finished wash is 990 on your hydrometer. Check your still for any steam leaks, and make sure you are following the operating instructions.
This fun little past time however has made me wonder, made me think, almost forced me at times to seek out the best spirit I can, forced me to tinker and play with my spirits, developing and re-developing my favorite drink. It is a never ending cycle but one that I love and I feel …
Looking to start or improve your homebrewing skills? AussieBrewer.com.au provides hints & tips for getting the best out of your homebrew products. Please choose a section from the above to continue.
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Ingredients: 1.7kg Morgans Stockmans Draught, Premium Blend (Brewing Blend), 15gr Nelson Sauvin Hop, 15gr Cascade Hop, American Ale Yeast (Safale US-05) Method: Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Stockmans Draught Tin and the Premium Blend, mix well. Add 12gr Cascade Hop (tea bag) into the fermenter (with the boiling water mix) and …
Ingredients: 1.7kg Morgans Canadian Light, 1.5kg Morgans Lager Pale Malt, 12gr Hallertau Hop, 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees) (If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead) Method: Pour 2 litres of boiling water into your fermenter, Add …
Ingredients: 1.7kg Morgans Stockmans Draught, 1.5kg Morgans Beer Enhancer, 2 x 12g Amarillo Finishing Hops, American Ale Yeast (Safale US-05) Method: Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Stockmans Draught Tin and the 1.5kg Morgans Beer Enhancer Tin, mix well. Top up to 23 litres with cold water and sprinkle American …
Ingredients: 1.7kg Coopers Australian Pale Ale, Premium Blend (Brewing Blend), 12gr Cascade Hop, American Ale Yeast (Safale US-05) Method: Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Coopers Pale Ale Tin and the Premium Blend, mix well. Add 12gr Cascade Hop (tea bag) into the fermenter (with the boiling water mix) and allow …
Ingredients: 1.7kg Morgans Australian Gold, Gold Blend (Brewing Blend), 12gr Pride Of Ringwood Hop, 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees) (If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead) Method: Pour 2 litres of boiling water into your fermenter, Add …
Ingredients: 1.7kg Morgans Stockmans Draught, 1.5kg Morgans Wheat Malt, 2 x 12gr Cascade Hop, American Ale Yeast (Safale US-05) Method: Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Stockmans Draught Tin and 1.5kg Wheat Malt Tin, mix well. Top up fermenter to 23 litres with cold water and sprinkle American Ale Yeast into wort. Put …
Ingredients: 980gr Morgans Ginger Beer Tin, 500gr Light Dry Malt (Brewing Sugar), 500gr Dextrose (Brewing Sugar), 500gr Corn Syrup (Brewing Sugar), 1 tsp Ginger Powder (Optional). Method Pour 2 litres of boiling water into your fermenter, Add the 980gr Ginger Beer Tin, 500gr Light Dry Malt, 500gr Dextrose and 500gr Corn Syrup then mix well. Top up …
This condition can only be caused by excess sugars in the bottles after capping, and this could have been created in two ways. 1/ You may have bottled too early, when there were still unfermented sugars in the brew. This can often happen when the actual brewing is during winter. In cold conditions, a brew can ferment …
If a beer refuses to form and then hold a good head, it can be either the beer is under gassed (more prominent in a keg situation) or insufficiently matured. Beer that has had longer to mature means the alcohol and the C02 have had longer to bond, the Co2 molecules are now smaller which take longer to float to the surface …
Sometimes when you first pour a beer you get to much head and it appears the keg is over gassed. This is because the tap which is outside the fridge is warmer than the beer in the keg and when the beer passes through the warm tap the beer foams up giving the appearance of …
Finings is the generic name given to clearing agents used in beer or winemaking. The principle behind all forms of finings is to act as a flocculent, which causes impurities to gather through the medium of positive and negative charges into large enough clumps to make them sufficiently heavy for gravity to take effect and …
My beer tastes great but I would like it to be clearer! Read More »
We recommend using carbonation drops, they are a pre measured tablet able to be dropped into both stubbie and tallie bottles. Easy to use and no risk of over-carbonating! If you prefer to use a measure ‘Carbonation Sugar’ is often sold at most homebrew outlets (including online by us) and is a super fine, easy …
This is the most common problem of all, never trust the airlock as this often means little as to weather your brew is fermenting properly. Usually the brewer assumes the brew is not fermenting so “Out she goes” when often it is perfectly fine! Fermenters do not always seal well and if not sealed, the …
To quote Michael Jackson: “If you see a beer, do it a favour, and drink it. Beer was not meant to age.” Generally, that is true. However, some beers that are strong and/or highly hopped must age to reach their full flavour potential. How a beer is conditioned and handled has a great affect on …
Any off flavours in a finished beer is the result of contamination or excessive heat during fermentation. This could be caused by the water you’ve used in the brew, poor hygiene or exposure to contaminants late in fermentation, or during bottling; If only the odd bottle tastes “off” then the problem is with your bottle …
Something tastes a bit “off”. What have I done wrong? Read More »
Don’t worry, understanding hydrometer readings has been confusing people for years. Here is a simple explanation on how to check the alcohol content of your beer. First you need to understand what you are measuring. During the brewing process yeast is added to malt and some other fermentable ingredients, maybe dextrose, and during fermentation the …
How Do I Calculate My Beers Alcohol Content Using A Hydrometer? Read More »
The initial research was apparently carried out at KUL in Belgium, but it was a paper by Grady Hull of the New Belgium Brewing Co. that really brought the concept to the attention of the English-speaking homebrew realm. The basic concept is that “oleic acid in the olive oil will provide the UFAs necessary for …
Olive Oil Addition to Yeast as an Alternative to Wort Aeration! Read More »
At some early stage, for most brewers, a hydrometer becomes part of their brewing equipment. To most it’s a matter of “drop it in and read” but having encountered some unlucky readings, I decided to delve further in the mysteries of the hydrometer. In theory a hydrometer is basically an instrument for measuring the density …
An in depth look at hydrometers and how they work! Read More »
Using Hops Hops were originally used in beer as a preservative. These days, the bitterness they impart to balance the sweetness of the malt is an integral part of a beers flavour. In addition to the bitterness which comes from the alpha acids there is also a huge array of flavours and aromas available to …
At some point in our brewing careers we are all going to make a bad batch. It’s a fact of life and is something we can’t change. For most of us this means committing the most cardinal of all sins….throwing your beer out. But for some of us this just isn’t good enough. I for …
Beer Faults – A Guide to The Tastes and Smells of Bad Beer! Read More »
After years in the Home brew game it finally happened, my first batch of bottle bombs……it wasn’t that I bottled to early either, I waited 2 weeks in this case, almost to long in most peoples opinion. It was the sugar, I was out of carbonation drops and with out a sugar measure, and was …
Delivery Policy Sisam Pty Ltd trading as Aussiebrewer.com.au utilises the services of Australia post for all of its postage and transport requirements. Items bought through either our internet service or telephone mail order service will be forwarded to the customer via Australia post e-Parcel Service. The following conditions apply. 1/ Payment for the items must …
