for orders over $100
Home Brew News No.17
1st June 2011
Welcome to Newsletter No.17
With all the economic doom and gloom in recent times we can report a healthy increase in new and established business. We have also received a considerable number of enquires about making beer, wine and spirit at home and saving a bundle in the process.
Home brewing has come a long way over the years and it’s now possible to make drinks at home which are often better than the real thing.
June - Spirit Specials
Triple Distilled Turbo Yeast
June – Beer Specials
Beer Kits 1.7Kg
Lager, Gold and Bitter
New Product – Samuel Willards Pre-Mixed Liqueurs
Samuel Willard has just released two new popular liqueurs – Triple Sec and Jager.
Others in the Pre Mixed range include: Irish Cream, Melon, Sambucca, Chocolate Rum, Kafe and Butterscotch Schnapps.
We think there will be more to follow shortly in this increasingly popular range.
June – Stocktake Special
25 watt Fermenter Heating Pad
Out and About
Daly Waterscan be found about 270 kms south of Katherine, close to the junction of the Carpentaria and the Stuart Highway. It comprises a few houses and the very famous Daly Waters Hotel.
This classic Aussie Outback pub is packed with lots of Memorabilia. It also serves up great beers, food and entertainment. We strongly recommend an overnight stop and it even has its own caravan park on site.
Still Spirits Website
Still Spirits has just finished rebuilding their website. It can be found at www.stillspirits.com. It is filled with comprehensive information for both the experienced distiller and the novice just starting out. There is an extensive recipe section of over 60 drinks and detailed product descriptions of all their best selling lines including flavour essences, yeasts, stills and filters. It also has a download section with demonstration videos and PDF fact sheets.
New Product – Classic - Australian Gold Rum
Still Spirits has just released Australian Gold Rum essence.
This product is an addition to the Classic range. Please note that Queensland Gold Rum will remain available.
Home Brew Tip
When making beer always use the hydrometer. It is the only sure way of knowing that fermentation is complete. Most beers will finish fermenting at around 1010 and as soon as you achieve the same reading on two consecutive days, fermentation has been completed. Then allow another day for the yeast to clean up some fermentation by-products. This results in a clearer and better beer. Then after bottling, store them in a warm place (suggest around 23C) for a week to complete the secondary fermentation, then store them in a dark cool place. They will get better with age but try to hold off for at least a further two weeks.
This is one of our favourite recipes as the beer is crisp and easy to enjoy.
1.7Kg Morgans Canadian Light
1.0Kg Aussie Brewmakers "Head & Body"
1 x Morgans Tea Bag Hops – Fuggles
Use the yeast supplied with the Light
Ferment at 18-22C
Soak the Hop Bag in a cup of boiling water for 10 minutes.
Pitch the Hop Bag and liquid into the fermenter just before adding the yeast
We recently received this email from a valued customer……………
A big thankyou to you guys for your fantastic and prompt service, I am reasonably new at this hobby and are thoroughly enjoying it. I tried combining the combination of Sam Willards whiskey soakers and Sam Willards premium highlander whiskey essence, as well as adding 15ml of glycerine to the final mix. After being bottled for a week I took a sample over to the next door neighbour, who is very critical of what scotch he drinks, his verdict was - You've hit the mark on this one, top notche, which was good too hear, anyway thanks again and may all your brews be good brews. Cheers, Rod
Happy Home Brewing
Regards Aussie Brewmakers