Sort by:
The Pure Distilling Alembic Dome is made from 99.7% copper and is double the weight of competitors! The dome fits on top of your boiler, used in place of the boiler lid.
The Pure Distilling Alembic Dome increases copper contact in the distilling process, capturing more sulphites and resulting in a higher quality product. The dome is designed for use with the Pot Condenser and perfect for pairing with our Proofing Parrot!
Fit boilers with a 310mm-312mm diameter.
The diameter of the hole at the top of the dome is 60mm.
For enthusiasts wanting to make authentic spirits; Gin, Rum, Vodka, Fruit Brandies & more!
Fast, efficient, and easy to use
A Pot Condenser is used when you want the flavour of the wash to come through. For instance, if you ferment fruit or grains, it will allow some of that flavour to enter your distillate. If you use a reflux condenser, such as the Pure Distilling Reflux Condenser, you would just end up with pure, unflavoured alcohol. Inject some flavour into your drinks with the Pure Distilling Pot Condenser!
Fast – 4.5L/hr with alcohol or 2.8L/hr with water
Quality – Made & designed in Australia, with quality Australian copper
Pair it with a Dome – Pair with a Pure Distilling Alembic Copper Dome to increase copper contact – giving you a higher quality product.
Fits a lid with a 60cm diameter hole.
Just switch it on and collect your alcohol – it couldn’t be simpler than that!
Instructions: Pot Condenser Copper instructions
Introducing the Pure Distilling Liquid Management Reflux Condenser
A liquid management reflux condenser is not influenced by changes in temperature of the cooling water, nor is it impacted by water pressure. Liquid management technology doesn’t care. It simply delivers the same product quality over and over.
With its easy to use operation, amazing features, and rock-solid reliability, the Reflux Condenser is the foundation of Pure Distilling. Whether you’re assembling the whole unit in under a minute, or watching your bottles fill with commercially quality alcohol – it is simple, easy and fun to use.
Effortless Operation
From the moment you remove the Reflux Condenser from the box, you will realise how easy everything is. That’s because we have done all the complicated stuff for you. All units are fully assembled in our factory, then robotically tested to ensure you get the quality and yield you are expecting first time, every time.
A liquid management reflux condenser is not influenced by changes in temperature of the cooling water, nor is it impacted by water pressure. Liquid management technology doesn’t care. It simply delivers the same product quality over and over.
Set the water flow once, and simply check ONE thermometer to see when the process is complete.
Add the Pure Distilling Lid to attached the Pure Distilling Reflux Condenser to any boiler with a diameter of 310mm-312mm (such as the T500 boiler).
Amazing Features
93% alcohol and 97% yield
Fast — Makes 13 bottles in about 4 hours.
Pure — Delivers great tasting 93% alcohol with smooth flavour.
Easy — Works straight out of the box. Automatic temperature control – virtually runs itself.
Fits a lid with a 60cm diameter hole.
Excellent Quality
This is a commercial quality reflux distillation unit. It will produce spirit better than that which you buy at the bottle shop – guaranteed.
The beauty of copper
Not just elegant to look at copper provides a smoother taste by removing strong smelling sulphides. Major distilleries use copper for this reason.
Guaranteed Easy
It is very easy to use, comes with FULL instructions and everything you need to get started.
5 Year Warranty
Problems? No problem! If anything goes wrong in the first 5 years of use (it shouldn’t – they are designed to last a lifetime), we will fix or replace it for you on the spot.
How can we offer such a long warranty? Simply put – quality. We use only solid copper and brass, have no breakable plastic parts, and an elegant design.
Australian Owned and Manufactured
All our condensers are 100% Australian made, and our company is 100% Australian owned.
Warning
Do not do a vinegar run with the Reflux Condenser as it could damage the seals.
Instructions: The Pure Distilling Reflux Condenser Instructions
A fresh and juicy raspberry flavouring with a fruity and slightly tart finish. Satisfyingly smooth. Just add this to a neutral spirit or vodka for a taste experience inspired by a top shelf spirit.
A crisp, zesty grapefruit flavouring paired with the aromatic complexity of grapefruit and blood orange, and a sweetness that’s expertly balanced. Just add this to a neutral spirit or vodka for a taste experience inspired by a top shelf spirit.
John Guest fittings are widely used across the commercial beer and beverage industry and are well known for being reliable high quality push fit fittings. Pushing tube into the fitting is all that is needed to produce an instant but permanent leakproof connection.
The fittings are just as easy to disconnect and re-use without the need for replacement parts.
The Two Way Divider quickly and easily splits a line into two separate lines.
Hand tighten only. Over tightening could damage the fitting.
| Part No. | TUBE OD | THREAD NPTF |
|---|---|---|
| PM2308S | 5/16" (8mm) | N/A |
- Push-fit technology
- Quick disconnection without the need for tools
- Food Quality and suitable for potable liquids
- Suitable for soft metal or plastic tubes
- Suitable for air or inert gases
- Superior flow characteristics
Please refer to the technical specifications before use.
It turns out, the Rangitīkei District is a pretty funky place; it's the origin of Wilding, the first-ever commercial brewers yeast isolated from the New Zealand wilderness. This yeast isolate was collected as a wild mixed culture from an air-trap (nano koelschip). Subtle spice from phenols, fruity banana, pear and apple esters, and a dry lager-like finish that is surprisingly clean. Validated by PCR as: Saccharomyces cerevisiae var. diastaticus.
Attenuation: 84-93% | Flocculation: Low-Med | Alcohol Tolerance: 10% | Temp: 17-23°C
Origin: Rangitīkei District, NZ | STA1: Positive | Pitch Rate: 0.5M cells / mL / °P
One pouch of yeast is good for:
-
23L of wort up to 1.048 or
-
20L of wort up to 1.060
Contains more than 200B yeast cells. For Lagers or high gravity ales use two pouches or make a starter.
How To:
- Refrigerate until ready to use.
- Massage pouch contents to mix into consistent slurry.
- Sanitise the outside of the pouch.
- Tear open pouch and pitch your yeast into well aerated wort at the desired temp.
Swelling of the pack is not an indication of a problem with the yeast. The yeast is still perfectly fine to use (assuming it is within date and has been stored properly). We store all of our Froth Yeast in the fridge between 2℃ - 4℃ and include an ice pack with each order to keep the yeast cold whilst in transit.
Here is a great article from Omega Yeast that explains what causes yeast pouches to swell and why it is not something to be concerned with in and of itself.
Includes an ice pack for shipping at no additional cost to keep your yeast cool during transit. Refrigerate as soon as you receive your order.
Attenuation: 73-79% | Flocculation: Medium | Alcohol Tolerance: 10% | Temp: 9-13°C
Assumed Origin: Weinhenstephan
One pouch of yeast is good for:
-
23L of wort up to 1.048 or
-
20L of wort up to 1.060
Contains more than 200B yeast cells. For Lagers or high gravity ales use two pouches or make a starter.
How To:
- Refrigerate until ready to use.
- Massage pouch contents to mix into consistent slurry.
- Sanitise the outside of the pouch.
- Tear open pouch and pitch your yeast into well aerated wort at the desired temp.
Swelling of the pack is not an indication of a problem with the yeast. The yeast is still perfectly fine to use (assuming it is within date and has been stored properly). We store all of our Froth Yeast in the fridge between 2℃ - 4℃ and include an ice pack with each order to keep the yeast cold whilst in transit.
Here is a great article from Omega Yeast that explains what causes yeast pouches to swell and why it is not something to be concerned with in and of itself.
Includes an ice pack for shipping at no additional cost to keep your yeast cool during transit. Refrigerate as soon as you receive your order.
Attenuation: 71-75% | Flocculation: Medium | Alcohol Tolerance: 10% | Temp: 19-23°C
Assumed Origin: Boddington’s
One pouch of yeast is good for:
-
23L of wort up to 1.048 or
-
20L of wort up to 1.060
Contains more than 200B yeast cells. For Lagers or high gravity ales use two pouches or make a starter.
How To:
- Refrigerate until ready to use.
- Massage pouch contents to mix into consistent slurry.
- Sanitise the outside of the pouch.
- Tear open pouch and pitch your yeast into well aerated wort at the desired temp.
Swelling of the pack is not an indication of a problem with the yeast. The yeast is still perfectly fine to use (assuming it is within date and has been stored properly). We store all of our Froth Yeast in the fridge between 2℃ - 4℃ and include an ice pack with each order to keep the yeast cold whilst in transit.
Here is a great article from Omega Yeast that explains what causes yeast pouches to swell and why it is not something to be concerned with in and of itself.
Includes an ice pack for shipping at no additional cost to keep your yeast cool during transit. Refrigerate as soon as you receive your order.
Attenuation: 72-80% | Flocculation: Medium | Alcohol Tolerance: 11% | Temp: 19-22°C
Assumed Origin: Sierra Nevada
One pouch of yeast is good for:
-
23L of wort up to 1.048 or
-
20L of wort up to 1.060
Contains more than 200B yeast cells. For Lagers or high gravity ales use two pouches or make a starter.
How To:
- Refrigerate until ready to use.
- Massage pouch contents to mix into consistent slurry.
- Sanitise the outside of the pouch.
- Tear open pouch and pitch your yeast into well aerated wort at the desired temp.
Swelling of the pack is not an indication of a problem with the yeast. The yeast is still perfectly fine to use (assuming it is within date and has been stored properly). We store all of our Froth Yeast in the fridge between 2℃ - 4℃ and include an ice pack with each order to keep the yeast cold whilst in transit.
Here is a great article from Omega Yeast that explains what causes yeast pouches to swell and why it is not something to be concerned with in and of itself.
Includes an ice pack for shipping at no additional cost to keep your yeast cool during transit. Refrigerate as soon as you receive your order.
New Zealand Pilsner style was first created by Richard Emerson. It is a lighter version of a European Pilsner, with a malt base designed to showcase the NZ hops. The distinctive fresh, fruity flavours of Riwaka, Motueka and Nelson Sauvin hops are the highlights of this refreshing beer. enjoy with fish and chips on the beach.
This kit includes:
- 1.5 kg Brick Road Dry Lager
- 1.5 kg Brick Road Dry Lager
- 1 x 11.5g Fermentis W 34/70 Yeast (12 ℃-18℃), or LalBrew Diamond Lager (10 ℃-15℃), or Lalbrew NovaLager (10 ℃-20℃)
- 30 g Riwaka
- 30 g Nelson Sauvin
- 30 g Motueka
Instructions
-
Clean and sanitise fermenter, spoon, cup and jug.
-
Soften the malt can in hot water for about 5 minutes.
-
Pour 2 litres of boiling water into your 5L jug. Open the can and pour the contents into the jug.
-
Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 20L for approx. 5.0% ABV. Vigourously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 12℃-18℃. Sprinkle the yeast into the wort.
-
Seal the fermenter lid and insert airlock. Ideally ferment at 12℃-18℃ 10 - 14 days.
-
Dry hop with all the hops on day 5.
-
After 10-14 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
Named by Dale Gould as a salute to the UK Ska music scene, Rudeboy is a go-getter when it comes to bright ales - or fuller sweeter Hazies thanks to the lower attenuation . This boy is highly flocculant and rather clean, with a neutral profile that nudges mild malt and soft fruit aromatics to the forefront. Rudeboy scrubs up well bright in all sorts from ESBs and Milds, Dark & Amber ales, as well as new and old world IPAs, Pale Ales & Hazies.
Attenuation: 68-72% | Flocculation: High | Alcohol Tolerance: 9% | Temp: 18-22°C
Assumed Origin: Young’s Brewery
One pouch of yeast is good for:
-
23L of wort up to 1.048 or
-
20L of wort up to 1.060
Contains more than 200B yeast cells. For Lagers or high gravity ales use two pouches or make a starter.
How To:
- Refrigerate until ready to use.
- Massage pouch contents to mix into consistent slurry.
- Sanitise the outside of the pouch.
- Tear open pouch and pitch your yeast into well aerated wort at the desired temp.
Swelling of the pack is not an indication of a problem with the yeast. The yeast is still perfectly fine to use (assuming it is within date and has been stored properly). We store all of our Froth Yeast in the fridge between 2℃ - 4℃ and include an ice pack with each order to keep the yeast cold whilst in transit.
Here is a great article from Omega Yeast that explains what causes yeast pouches to swell and why it is not something to be concerned with in and of itself.
Includes an ice pack for shipping at no additional cost to keep your yeast cool during transit. Refrigerate as soon as you receive your order.
Attenuation: 71-75% | Flocculation: Med-High | Alcohol Tolerance: 9% | Temp: 9-13°C
Assumed Origin: Budêjovický Budvar
One pouch of yeast is good for:
-
23L of wort up to 1.048 or
-
20L of wort up to 1.060
Contains more than 200B yeast cells. For Lagers or high gravity ales use two pouches or make a starter.
How To:
- Refrigerate until ready to use.
- Massage pouch contents to mix into consistent slurry.
- Sanitise the outside of the pouch.
- Tear open pouch and pitch your yeast into well aerated wort at the desired temp.
Swelling of the pack is not an indication of a problem with the yeast. The yeast is still perfectly fine to use (assuming it is within date and has been stored properly). We store all of our Froth Yeast in the fridge between 2℃ - 4℃ and include an ice pack with each order to keep the yeast cold whilst in transit.
Here is a great article from Omega Yeast that explains what causes yeast pouches to swell and why it is not something to be concerned with in and of itself.
Includes an ice pack for shipping at no additional cost to keep your yeast cool during transit. Refrigerate as soon as you receive your order.
Explore the more delicate textures and indulge in a spectrum of radiant flavour & aroma. Spectra boasts a more robust attenuation capacity than many of its counterparts, while exhibiting an elegant ester profile and velvety mouthfeel. This prolific strain dances with hops & protein to offer a mesmerising glow in New England IPA’s, while its Old English origins make it a wise choice for amber & dark ales.
Attenuation: 72-85% | Flocculation: Low-Med | Alcohol Tolerance: 10% | Temp: 17-21°C
Assumed Origin: Unknown (London)
One pouch of yeast is good for:
-
23L of wort up to 1.048 or
-
20L of wort up to 1.060
Contains more than 200B yeast cells. For Lagers or high gravity ales use two pouches or make a starter.
How To:
- Refrigerate until ready to use.
- Massage pouch contents to mix into consistent slurry.
- Sanitise the outside of the pouch.
- Tear open pouch and pitch your yeast into well aerated wort at the desired temp.
Swelling of the pack is not an indication of a problem with the yeast. The yeast is still perfectly fine to use (assuming it is within date and has been stored properly). We store all of our Froth Yeast in the fridge between 2℃ - 4℃ and include an ice pack with each order to keep the yeast cold whilst in transit.
Here is a great article from Omega Yeast that explains what causes yeast pouches to swell and why it is not something to be concerned with in and of itself.
Includes an ice pack for shipping at no additional cost to keep your yeast cool during transit. Refrigerate as soon as you receive your order.
Attenuation: 72-78% | Flocculation: Low-Med | Alcohol Tolerance: 10% | Temp: 18-24°C
Assumed Origin: Hoegaarden
One pouch of yeast is good for:
-
23L of wort up to 1.048 or
-
20L of wort up to 1.060
Contains more than 200B yeast cells. For Lagers or high gravity ales use two pouches or make a starter.
How To:
- Refrigerate until ready to use.
- Massage pouch contents to mix into consistent slurry.
- Sanitise the outside of the pouch.
- Tear open pouch and pitch your yeast into well aerated wort at the desired temp.
Swelling of the pack is not an indication of a problem with the yeast. The yeast is still perfectly fine to use (assuming it is within date and has been stored properly). We store all of our Froth Yeast in the fridge between 2℃ - 4℃ and include an ice pack with each order to keep the yeast cold whilst in transit.
Here is a great article from Omega Yeast that explains what causes yeast pouches to swell and why it is not something to be concerned with in and of itself.
Includes an ice pack for shipping at no additional cost to keep your yeast cool during transit. Refrigerate as soon as you receive your order.
On The House craft winemaking kits are easy to make and even easier to enjoy.
The Cabernet Sauvignon Style kit produces a dry wine with notes of black fruit and oak.
Elevate your wine by using a varietal specific yeast. We recommend using Mangrove Jack's AW4.
DETAILS
FLAVOUR PROFILE: Citrus and grape notes.
SWEETNESS: Dry
OAK: None
BODY: Light
ALCOHOL: 11.5%
This kit contains all the ingredients you’ll need, but you’ll also need the following equipment:
- Food grade plastic fermentor of no less than 30 L capacity
- 23 L plastic or glass carboy with bung and airlock
- Syphon rod and tubing
- Hydrometer
- Test jar
- Thermometer
- Large mixing spoon
- Winemaking cleaner/sanitizer for the equipment
- 30 x 750 mL wine bottles with corks or stoppers
Winexpert Classic - Approachable & Easy Drinking
WineXpert is the world's largest producer of home winemaking kits. The grapes, which are harvested throughout the world, are de-stemmed, juiced and passed through a low-temperature vacuum designed to gently extract the water without destroying the delicate flavour of the grapes. The concentrate is aseptically transferred into bladders, before being packaged into boxes with yeast and additives, and a full set of clear, easy-to-follow instructions.
Elevate your wine by using a varietal specific yeast. We recommend using Mangrove Jack's AW4.
The Classic wine kits contain 8 litres of concentrate, which will make 23 litres of wine.
Flavour profile: Floral, green apple and lime
*Alcohol level based on following Winexpert winemaking instructions.
| Sweetness: |
|
| Body: |
|
| Oak: |
|
Ready in 4 weeks
Equipment and Supplies Required
- 30 litre food grade fermenter
- 23 litre secondary fermenter
- Syphon and tubing
- Hydrometer and trial jar
- Thermometer
- Mixing spoon
- Cleaner and sanitiser
- 30 wine bottles and corks
Winexpert Reserve kits - Premium Styles and outstanding wine.
WineXpert is the world's largest producer of home winemaking kits. The grapes, which are harvested throughout the world, are de-stemmed, juiced and passed through a low-temperature vacuum designed to gently extract the water without destroying the delicate flavour of the grapes. The concentrate is aseptically transferred into bladders, before being packaged into boxes with yeast and additives, and a full set of clear, easy-to-follow instructions.
Elevate your wine by using a varietal specific yeast. We recommend using Mangrove Jack's BV7.
Flavour Profile: Green apple, lemon zest and refreshing acidity
*Alcohol level based on following Winexpert winemaking instructions.
| Sweetness: |
|
| Body: |
|
| Oak: |
|
Ready in 6 weeks
Equipment and Supplies Required
- 30 litre food grade fermenter
- 23 litre secondary fermenter
- Syphon and tubing
- Hydrometer and trial jar
- Thermometer
- Mixing spoon
- Cleaner and sanitiser
- 30 wine bottles and corks
Winexpert Reserve kits - Premium Styles and outstanding wine.
WineXpert is the world's largest producer of home winemaking kits. The grapes, which are harvested throughout the world, are de-stemmed, juiced and passed through a low-temperature vacuum designed to gently extract the water without destroying the delicate flavour of the grapes. The concentrate is aseptically transferred into bladders, before being packaged into boxes with yeast and additives, and a full set of clear, easy-to-follow instructions.
Elevate your wine by using a varietal specific yeast. We recommend using Mangrove Jack's R56, or you could also try Mangrove Jack's BV7.
*Alcohol level based on following Winexpert winemaking instructions.
| Sweetness: |
|
| Body: |
|
| Oak: |
|
Ready in 6 weeks
Equipment and Supplies Required
- 30 litre food grade fermenter
- 23 litre secondary fermenter
- Syphon and tubing
- Hydrometer and trial jar
- Thermometer
- Mixing spoon
- Cleaner and sanitiser
- 30 wine bottles and corks
Winexpert Reserve kits - Premium Styles and outstanding wine.
WineXpert is the world's largest producer of home winemaking kits. The grapes, which are harvested throughout the world, are de-stemmed, juiced and passed through a low-temperature vacuum designed to gently extract the water without destroying the delicate flavour of the grapes. The concentrate is aseptically transferred into bladders, before being packaged into boxes with yeast and additives, and a full set of clear, easy-to-follow instructions.
Elevate your wine by using a varietal specific yeast. We recommend using Mangrove Jack's R56, or you could also try Mangrove Jack's VR21.
Flavour Profile: Ripe cherry, plum, chocolate and supple tannin
Alcohol: 13%*
| Sweetness: |
|
| Body: |
|
| Oak: |
|
Ready in 6 weeks
Equipment and Supplies Required
- 30 litre food grade fermenter
- 23 litre secondary fermenter
- Syphon and tubing
- Hydrometer and trial jar
- Thermometer
- Mixing spoon
- Cleaner and sanitiser
- 30 wine bottles and corks
The ATF NZ IPA is a vibrant and distinctive beer that showcases the punchy flavours of Nectaron, Riwaka, and Taiheke, delivering a burst of tropical pineapple and passionfruit along with a range of citrus fruits, with notes stone fruit peaking through.
Yeast is not included in the kit. We recommend using Froth Buddy (Assumed Origin: 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.
The ATF NZ IPA is a vibrant and distinctive beer that showcases the punchy flavours of Nectaron, Riwaka, and Taiheke, delivering a burst of tropical pineapple and passionfruit along with a range of citrus fruits, with notes stone fruit peaking through.
Yeast is not included in the kit. We recommend using Froth Buddy (Assumed Origin: 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.
The ATF Extract Recipe - Kiwi Pilsner has a clean soft malty sweetness with hints of sweet hay balanced by a firm bitterness. Unlike its Bohemian grandparent it showcases the unique qualities of New Zealand hops with aromas of orange citrus and passionfruit up front with tropical fruit, lemon, lime, and stone fruit being a strong supporting act.
This kit includes hops that require steeping.
Yeast is not included in the kit. We recommend using Fermentis SafLager W-34/70 or Lallemand Diamond Lager Yeast if fermenting cold.
If fermenting warm we recommend using Fermentis SafLager W-34/70 or Mangrove Jack's Californian Lager Yeast.
Mangrove Jack's Californian Lager Yeast
Mangrove Jack's Californian Lager yeast is a unique lager strain that has the ability to ferment at ale temperatures and still provide a typical lager flavour profile.
Fermentis SafLager W-34/70
Sensory testing performed by Fermentis on W-34/70 shows that it is a very robust yeast capable of providing a clean neutral flavour profile across a wide range of fermentation temperatures (12℃ - 20℃). Click here to download the Fermentis iPhone app for more information.
The Details
| Approx. OG | 1.052 |
| Est. FG | 1.010 |
| Est. ABV | 5.5% |
| Est. IBU | 40 |
| Colour | Deep Golden |
| Volume | 23L |
| Recommended Yeast - W-34/70 (cold fermentation) |
2 pkt |
|
Recommended Yeast - Diamond Lager (cold fermentation) |
2 pkt |
| Recommended Yeast - W-34/70 (warm fermentation) | 1 pkt |
| Recommended Yeast - Californian Lager (warm fermentation) | 2 pkt |
Kit Includes
- Brick Road Hopped Light Malt Extract
- Brick Road Hopped DME - Light
- Brick Road DME - Extra Light
- Riwaka, Nelson Sauvin, Motueka, & Taiheke - 105g (vacuum sealed a foil bag)
Additional Equipment Needed
-
Stainless steel pot large enough to comfortably hold 10 litres.
- Stainless steel spoon to stir wort.
- Thermometer
- Grain Bag
Treat your favourite spirit or sauce right in this 1L glass bottle with a plastic screw cap. Perfect for gifting, this beautiful bottle is sure to please! Enjoy your favourite flavours in style!
The Wort Whipper - Super Compact Adjustable Magnetic Stirrer Machine.
Now even more compact than ever! Measuring at just 28mm high and 120mm wide this little sucker can punch a huge amount of power through to your stir bar.
Recommended Power = Low (just enough to suspend the yeast, not a super vortex).
Dial up from off with the bar in the middle of your Erlenmeyer Flask until you just start to see a small vortex forming at the top, then dial a bit off that. You don't need a crazy amount of vortex to make a good starter. You just need to keep the yeast suspended.
If you're new to brewing you'll soon learn that healthy yeast makes better beer. The best place to start with making healthy yeast is to build up their numbers. Use an online calculator to find out how much yeast you need to build up to get the best possible beer fermented. Use either a 2000mL or a 5000mL Conical Erlenmeyer flask. You'll be able to make a varying range of yeast starters depending on your batch size.
Includes:
- Magnetic Stir Bar
- 1m 12v Plug Adaptor
Note: Erlenmeyer Flask in photo is not included.
From: Kegland
In 1841, Anton Dreher became the “King of Beer” when he revolutionised brewing by combining lightly kilned (Vienna) malt with lager yeast. In doing so, he introduced a toasted, clean, and crisp beer that would grow to become one of the most popular beer styles across the continent. Our version: MaltZeit is made with 100% Vienna Malt, keeping it as true as possible to Anton’s vision for the style almost 200 years ago. It’s smooth, malty, and slightly toasted notes provide a crisp European lager enhanced by the included 30g Hallertau dry hops pellets. Makes 35 pints of approx. 5% ABV lager.
Requires the addition of 1kg Brick Road Extra Light DME or 1kg dextrose.
Product Details
| Weight (Kg) | 1.5kg |
| Brewing Volume (L) | 20L |
| ABV approx (% vol.) | 5% |
| Colour |
-
|
| Hop / Key Ingredient |
30g Hallertau hops
|
| Malt | - |
Sour beers date back to eighteenth-century Belgium. However, there is a hot debate on which came first: using Brettanomyces yeast to create tart and funky flavours, or poor sanitation and a poor understanding of bacteria. One thing we can all agree on is that sour beers are some of the most interesting combinations on the market. Our juicy, fruity, raspberry sour beer provides the perfect combination of refreshing and punchy notes, with a slight sourness. The perfect lip tingler that you can’t put down! Makes 35 pints of approx. 5% ABV beer.
Requires the addition of 1kg Brick Road Extra Light DME or 1kg dextrose.
Product Details
| Weight (Kg) | 1.5kg |
| Brewing Volume (L) | 20L |
| ABV approx (% vol.) | 5% |
| Colour |
-
|
| Hop / Key Ingredient |
-
|
| Malt | - |
Te Aro Brewing Dragon APA is described as having a slightly sweet aroma with citrus and herbal pine flavours from Mosaic and Falconer’s Flight hops. The use of Gladfield’s American Ale, Wheat and Medium Crystal malts provide an excellent base for a medium bodied and quaffable APA.
Yeast is not included in the kit. We recommend using Froth Buddy (Assumed Origin: 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.
ATF Te Aro Brewing Dragon APA Clone - Grainfather | Brewzilla | Guten 40L
From $60.90
Unit price perATF Te Aro Brewing Dragon APA Clone - Grainfather | Brewzilla | Guten 40L
From $60.90
Unit price perTe Aro Brewing Dragon APA is described as having a slightly sweet aroma with citrus and herbal pine flavours from Mosaic and Falconer’s Flight hops. The use of Gladfield’s American Ale, Wheat and Medium Crystal malts provide an excellent base for a medium bodied and quaffable APA.
Yeast is not included in the kit. We recommend using Froth Buddy (Assumed Origin: 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.
This top Australia craft beer is famous for its floral, tropical flavours and juicy, hazy appearance. Brick Road Hazy Pale Ale malt with wheat is already hopped to the perfect level. Just add 1.5kg of Muntons Oat malt and 300g lactose to bring the creaminess and some amazing hops. Use the yeast under the lid, or add an extra packet of fruity English Ale yeast. Dry hop with Centennial, Falconers Flight, Mosaic and Citra for those amazing flavours. Fruity deliciousness!
This kit includes:
- 1.5 kg Brick Road Hazy Pale Ale
- 1.5 kg Muntons Oat malt
- 300g g Lactose
- 1 pkt Verdant IPA or S-04
- 150 g Centennial hops
- 150 g Citra hops
- 50 g Mosaic
Instructions
-
Clean and sanitise fermenter, spoon, cup and jug.
-
Soften the malt cans in hot water for about 5 minutes.
-
Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug. Add the 300g of lactose.
-
Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 19L for approx. 5.3% ABV. Vigourously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 18℃-22℃. Sprinkle the yeast over the wort.
-
Seal the fermenter lid and insert airlock. Ideally ferment at 18℃-22℃ for 10 - 14 days.
-
On Day 3 of fermentation, add half the hops. Ideally add inside a hop bag and remove after 48 hours. Repeat with the remaining hops on Day 5.
-
After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
If you like Garage Project Hapi Daze, you will love this one. Brewed with a unique NZ Hop combo of Motueka, Riwaka, Wai-iti and Nelson Sauvin to make a truly NZ Pale Ale. So quick and easy to brew with Brick Road - around 40 minutes prep time.
This kit includes:
- 1 Can Brick Road Classic Pacific Pale Ale
- 1 Can Brick Road Light Malt
- 1 pkt Fermentis US05 Yeast
- 15 g Motueka hops
- 15 g Riwaka hops
- 15 g Nelson Sauvin hops
- 10 g Wai-iti hops
- 15 g Motueka hops
- 15 g Riwaka hops
- 15 g Nelson Sauvin hops
Instructions
-
Clean and sanitise fermenter, spoon, cup and jug.
-
Soften the malt cans in hot water for about 5 minutes.
-
Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug.
-
Boil 1 litre of water. Pour into a suitable jug and allow to cool to 80 Celcius. add the steeping hops. Leave for 20 minutes before adding to your wort.
-
Mix the concentrated wort and water well, then pour into your fermenter. Top up to 22 litres with cold quality brewing water. Using a sieve or coffee press, strain your 1L of steeped hops liquid. Ensure the wort temperature is 15℃-25℃. Vigorously stir the wort with a large spoon to oxygenate it. Sprinkle the yeast over the wort.
-
Seal the fermenter lid and insert airlock. Ferment at 20℃-22℃ for four days.
-
On Day 5, put the hops into a sanitised hop sock or tube, tied with non-scented dental floss. Gently sink the hops into the wort.
-
Check the gravity. If the SG remains steady for three days, fermentation is complete. Keg or bottle your brew.
Our take on James Squire 150 Lashes. Brick Road Gold Lager malt is already hopped to the perfect level for this delicious Pale Ale. Mix with 1kg of Brick Road Extra Light DME, and Dry hop with 25g Amarillo. Top to 18L for approx. 5% ABV. Old school good!
This kit includes:
- 1.5 kg Brick Road Gold Lager
- 1 kg Brick Road Extra Light DME
- 1 pkt US-05 Yeast
- 25 g Amarillo hops
Instructions
-
Clean and sanitise fermenter, spoon, cup and jug.
-
Soften the malt cans in hot water for about 5 minutes.
-
Pour 2 litres of boiling water into your 5L jug. Open the can and pour the contents into the jug.
-
Mix the concentrated wort and water well, then pour into your fermenter. Add 1kg Brick Road DME. Don't worry if the DME clumps - it will dissolve over time. Top up with cold quality brewing water to 15L for approx. 5% ABV. Ensure the wort temperature is 18℃-22℃. Vigorously stir the wort with a large spoon to oxygenate it. Sprinkle the yeast over the wort.
-
Seal the fermenter lid and insert airlock. Ideally ferment at 18℃-22℃ for 10 - 14 days.
-
On Day 5 of Fermentation, add the 25g Amarillo hops.
-
After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
This modern craft style XPA is an award-winner with its floral, fruity flavour balanced with a fresh, clean bitterness. Brick Road Pacific Pale Ale malt is already hopped to the perfect level. Just add 1kg of Brick Road Extra Light DME, 100g of dextrose and hops. Dry hop with Centennial, Amarillo and Citra for those amazing flavours. Super-good!
This kits includes:
- 1.5 kg Brick Road Pacific Pale Ale
- 1 kg Brick Road Extra Light DME
- 1 pkt US05 or BRY-97 Yeast
- 30 g Centennial hops
- 30 g Amarillo hops
- 30 g Citra hops
Required Extra
- 100g Dextrose
Instructions
-
Clean and sanitise fermenter, spoon, cup and jug.
-
Soften the malt can in hot water for about 5 minutes.
-
Pour 2 litres of boiling water into your 5.3L jug. Open the can and pour the contents into the jug. Add the 100g of dextrose.
-
Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 19L for approx. 5% ABV. Add 1kg Brick Road DME. It doesn't matter if there are some clumps of DME, these will dissolve over time. Vigorously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 18℃-22℃. Sprinkle the yeast over the wort.
-
Seal the fermenter lid and insert airlock. Ideally ferment at 18℃-22℃ for 10 - 14 days.
-
On Day 5 of fermentation, add the hops. Ideally add inside a hop bag and remove after 48 hours.
-
After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
This Craft Red IPA will satisfy your tastebuds. Brick Road Craft Columbus Red IPA malt is already hopped to the perfect bitterness level for this malty, hoppy IPA, and comes with 30g of Columbus for dry-hopping. Use the yeast under the lid and add an extra packet of S-04. Mix with 1.5kg of Muntons Maris Otter liquid malt and dry hop with the 30g of Columbus under the lid plus 30g Simcoe, 30g Mosaic and 30g Citra. Top to 19L for approx. 5.8% ABV.
This kit includes
- 1.8 kg Brick Road Craft Red IPA (includes 30g Columbus)
- 1.5 kg Muntons Maris Otter Liquid Malt
- 1pkt Fermentis S04 Yeast
- 30 g Citra hops
- 30 g Simcoe hops
- 30 g Mosaic hops
Instructions
-
Clean and sanitise fermenter, spoon, cup and jug.
-
Soften the malt cans in hot water for about 5 minutes.
-
Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug.
-
Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 19L. Ensure the wort temperature is 18℃-22℃. Vigorously stir the wort with a large spoon to oxygenate it. Sprinkle the yeast over the wort.
-
Seal the fermenter lid and insert airlock. Ideally ferment at 18℃-22℃ for 10 - 14 days.
-
On Day 5 of Fermentation, add the dry hops.
-
After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
Big tropical and citrus fruit aromas come from the Citra, Taiheke, and Motueka hops, combining with light malts give this Pacific Ale a super-drinkable palate. Brick Road Pacific Pale Ale malt is already hopped to the perfect level. Just add Brick road Extra Light malt and the hops.
This kit includes:
- 1.5 kg Brick Road Pacific Pale Ale
- 1.5 kg Brick Road Extra Light malt
- 1 pkt US05 or BRY-97 Yeast
- 30 g Taiheke
- 30 g Motueka
- 30 g Citra hops
Instructions
-
Clean and sanitise fermenter, spoon, cup and jug.
-
Soften the malt cans in hot water for about 5 minutes.
-
Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 23L for approx. 5% ABV. Vigorously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 18℃-22℃. Sprinkle the yeast on top of the wort..
-
Seal the fermenter lid and insert airlock. Ideally ferment at 18℃-22℃ for 10 - 14 days.
-
On Day 5 of fermentation, add the hops.
-
After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
