Beer Brewing

The Thomas Cooper Original Stout is a dark brown and smooth beer with a persistent head resembling espresso creama. The brew is a blend of coffee, chocolate and grain aromas, astounding mouth feel and dark malt characteristics. For a dry finish the beer has a unique combination of malt tannins and hop bitterness. You can choose to immediately consume after brewing or store and consume after a few years. The experience and taste will be exceptional in both cases.
Recommended to be brewed with (23 L):

• 1kg Coopers Brew Enhancer 3
• Coopers Carbonation Drops

Coopers brewing extracts make it possible for every beer-brewing aficionado to craft premium beers at home. With over 150 years of brewing history in every can, all natural ingredients with no added preservatives, Coopers sources the highest quality malt and hops and specifically blended yeasts.

Product Overview
The Italian Alembic Copper Still is a beautifully crafted, functional piece designed for the distillation of essential oils, spirits, and high-quality liqueurs. Handcrafted in Italy, this copper still is ideal for producing strong aroma spirits, such as vodka, and for extracting essential oils, providing exceptional quality and high yields.

Technical Specifications:

• Model: Italian Alembic Copper Still
• Operation: Manual distillation process for essential oils, spirits, and other liquids
• Material: Food-safe copper with brass handles and hand-hammered design
• Capacity: Available in various sizes to suit different needs
• Size and Weight: 5 Lt
• Included Components: Copper boiler, detachable thermometer, alcoholmeter, serpentine cooling tank, condenser unit with copper coil

Key Features:

• High-Quality Distillation: Designed for the production of spirits, liqueurs, and essential oils, offering superior aroma and taste.
• Handcrafted Copper Construction: Made from food-safe copper, which enhances thermal conductivity for even heat distribution, resulting in a more efficient distillation process.
• Traditional Hand-Hammered Design: Provides durability and strength, with a classic aesthetic that enhances any distillation setup.
• Efficient Cooling System: Includes a serpentine cooling tank and condenser unit for rapid cooling and effective separation of the head, heart, and tail of the distillate.
• Detachable Thermometer and Alcoholmeter: Features a removable, easy-to-read thermometer for precise temperature control, and an alcoholmeter to measure alcohol content accurately.

Safety and Material Quality:
Constructed from high-quality, food-safe copper and equipped with brass handles for easy handling. The design ensures safe operation and consistent results.

Cleaning and Maintenance:
The still consists of several removable parts, making it easy to transport, handle, and clean. This enables better maintenance and quality control over the distillation process.

“DANK PINE, GRAPEFRUIT & PASSIONFRUIT”

Description: This Fresh Wort Kit showcases one of our new Experimental beers, something engaging & fun to keep us (and you!) playing on the front lines of beer. styles. Bend the rules, then break them.

Suggested Yeast: Safale US-05, Lallemand BRY-97, WLP001, Wyeast 1056.

Suggested Hops: Centennial (100g), Citra (100g), and Ahtanum (50g)

Instructions:

• Clean and sanitise your fermentation vessel.
• Pour the FWK cube into the fermenter
• Add 5 liters of sanitary water at room temperature to bring volume to 20L if desired 
• Pitch yeast as per your yeast packet
• Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
• Once fermentation is complete crash chill if lucky enough and bottle/keg, carbonate, and condition [conditioning usually takes between 1 week and 5 weeks, depending on style]

• 1kg of Dextrose required
• ABV Approx: 5.2%
• Style: Sweet
• Colour: Gold
• Makes: 23 L
• Brewing Sugar Required: 1 kg Dextrose

Full Bodied with a rich roast flavour and satisfying residual bitterness.

• 1.7kg Brew Extract Kit 
• Includes 7g yeast sachet under the lid
• Makes 23 litres
• Australian Made

Morgan's classic products are born from the traditional skills of the master maltster where careful roasting and kilning nurture the release of nature's full flavours and aromas. Morgan's brewing company uses only the highest quality two row barley and premium grade hops to produce this range of beer kits. Their unique kettling guarantees the superb final clarity of this truly superior brew.

How To Brew?

Suitable for one or two stage fermentation.

1. Mixing: Pour 2 litres of hot water into sanitised fermenter, add contents of can and 1kg (2.25lbs) of another fermentable eg dextrose, malt or Morgan’s Master Blends. Stir contents to dissolve, add cold water to bring the total contents up to 23 litres. When temperature is between 22-30 degrees C (71-86 deg F) add yeast and stir actively for 30 seconds. Morgan’s kits need no boiling due to our unique kittling during manufacture.
2. Fermenting: Seal fermenter with lid and air lock, allow to ferment at a constant temperature between 22 – 30 deg C until specific gravity reaches 1005 or below. Complete fermentation will take 5 days at 25 deg C (77 deg F) but will take longer in lower temperatures. Warning: Using a beer hydrometer, be sure fermentation is finished (SG 1005 or below) before bottling, adding only the correct amount of sugar to each bottle, otherwise overgassed bottles could explode.
3. Bottling: Sterlize bottles, add 6g (0.212oz) of sugar to each 750 ml bottle, 3g (0.106oz) for every 375ml then fill with brew to the normal level and cap.
4. Maturing: Allow bottles to stand at a temperature of 22-30 deg C for 5 days to allow beer to carbonate. Allow another 10 days at room temperature to fully mature. The finished beer will continue to improve with further ageing.

English Ale yeast displaying fast fermentation and excellent sedimentation (flocculation) properties. 11.5g sachet.

Citra Hop Pellets are a favorite among homebrewers for their vibrant citrus and fruity aroma, making them ideal for late additions or dry hopping in IPAs and Pale Ales. With a high alpha acid content, Citra delivers both flavor and aroma, helping you craft the perfect hop-forward beer.

Renowned for its strong tropical character, Citra offers a range of fruit notes including peach, passionfruit, guava, lychee, lime, and gooseberry, giving your brews a lively and complex profile. Citra is a registered trademark owned by Yakima Chief Hops, LLC. For substitutions, Simcoe or Mosaic hop pellets work well.

Features

• Name: Citra
• Alpha Acid Percent: 10 – 15%
• Type: Aroma
• Character: Citrus & Fruity, Tropical
• Best For: IPA, Pale Ale
• Substitute: Simcoe, Mosaic

With the use of Alcotec 48 turbo yeast (TY) you can decide when you start fermentation whether you want to make moderate amount of alcohol and fast (14% in 2 days), or high levels of alcohol over a little longer period (20% in 5 days). It simply depends on the amount of white sugar (sucrose) you add - either 6kgs per 25L or 8kgs per 25L.

Maltodextrin (Corn Syrup) is common, natural ingredient used to increase body and mouth feel in beer.  Provides beers with more body and head. Used to thicken and to add creaminess. Comprises 70% non-fermentable material. A normal level of use is 150g per brew. Does not add significantly to the alcohol %.

All rounder brewing yeast - It is similar to the ones you find under the tin lid in kits.

Use to fermenting your beer for 4 to 10 days. Sometimes slower is better makes more developed beer.

Keep in mind that the yeast between $5 to $10 dollars develops beer flavor beer. That is this generic yeast.

To add clarity to your brew, use Beer Finings. Simply add it to your wort right before bottling or kegging, and you're ready to go. Removes unwanted compounds and firms up natural sediment for a crystal clear, smooth-tasting beer.

A famous strain from Weihenstephan in Germany. This is one of the most popular Lager yeasts used within the brewing industry worldwide.

A famous strain from Weihenstephan in Germany. The most popular lager yeast worldwide. Sedimentation high. Pitch at 12 to 15C. Ideally 12C Sedimentation – High Final Gravity – Medium

Instructions:

1. Start with a clean and sanitised fermentation vessel
2. Decant your wort kit cube into fermenter and aerate wort
3. Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV)
4. Pitch yeast as per manufacturers instructions
5. Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
6. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

Product Overview
The CO2 Gas Cylinder Metal Tank – NEW & Fully Filled is designed for carbonating drinks, dispensing large quantities of beer, or refilling smaller CO2 bottles such as Sodastream cylinders. These cylinders offer a practical and cost-effective alternative to bulky gas tanks or frequently replacing Sodastream canisters.

Technical Specifications:

• Model Name: CO2 Gas Cylinder Metal Tank
• Capacity: Available in 2.6kg and 6kg CO2 capacities
• Material: High-quality metal, Australian-certified and hydro-tested
• Origin: Australia

Features:

• Perfect for carbonating beverages, beer dispensing, and refilling smaller CO2 bottles
• Available in 2.6kg and 6kg options
• Australian-certified and hydro-tested for safety and durability
• Convenient and cost-effective solution for regular CO2 needs

Additional Services:

• Refill Service: To refill your empty 2.6kg or 6kg CO2 cylinder, please raise a service ticket or call us in advance before bringing in your cylinder. Refill times may vary.
• Swap & Go Service: Swap your empty cylinder for a full one instantly.

Safety and Material Quality:

• Made from durable, food-safe metal
• Australian-certified and hydro-tested to ensure safety and quality
• Designed for long-term use

Cleaning and Maintenance:

• Regular CO2 level checks are recommended
• Store in a cool, dry place away from direct sunlight

Key Benefits:

• Reliable CO2 storage for carbonating and dispensing needs
• Easy refill or swap services for added convenience
• Certified for safe, long-lasting use

Customer Notice

• This product is classified as "Dangerous Goods" for shipping purposes. As a result, CO₂ items cannot be shipped internationally and will be cancelled subject to a fee.
• Domestic shipping within Australia may be possible; however, carriers apply Dangerous Goods surcharges, making delivery more expensive than standard parcels.
• For nearby customers, please choose to pick up this item.

Experience the vibrant character of Cascade T90 Hop Pellets, a cornerstone of American craft brewing. Sourced from the USA, these hops offer a signature blend of citrus, floral, and grapefruit aromas that have made them a favorite among brewers worldwide. Renowned for their ruby red grapefruit notes and balanced floral tones, Cascade hops provide a medium intensity that makes them versatile across various beer styles. Whether you’re brewing Pale Ales, IPAs, or Wheat beers, Cascade T90 Hop Pellets will elevate your creations with the classic flavors that define American hop innovation.

Features

• Name: Cascade T90 Hop Pellets
• Alpha Acid Percent: 4.5 – 7%
• Type: Aroma
• Character: Citrus, Grapefruit & Floral
• Best For: Pale Ales, IPAs, Wheat Beers & other hop-forward styles

Briess dried malt extract- Bavarian wheat can be used alone, or with specialty malts, to brew wheat beers of all styles. Excellent for boosting gravity, or enhancing mouth feel, Body and head. Made from base malt and wheat malt that equates to 65 percent wheat and 35 percent barley. Color: 3 °L.

SafSpirit M-1 is the most well known yeast for producing Scotch and single malt whiskies . During fermentation, it produces important higher alcohols such as fusel oils, which are suitable for storing whisky in wooden casks. The yeast is resistant to alcohol (15 percent ABV). Because of the assimilation of complex sugars, it has very good attenuation, making it the best option for malt whiskies when enzyme additions are not permitted.

• produces higher alcohols, suitable for storage in wooden casks
• alcohol tolerance: 15% ABV
• optimal fermentation temperature: 20-32°C
• dosage: 50-80 g/hl

Fuggles Hop Pellets offer a rich tradition of brewing in every batch. Known for their earthy, herbal, and woody aromas, these hops provide a delicate, slightly floral character with subtle minty and grassy notes, producing a clean, refreshing, full-bodied flavor.

Ideal for a variety of beer styles, Fuggles Hop Pellets bring a touch of classic hop heritage to your creations, making them a staple for homebrewers and craft brewers seeking traditional flavors.

Features

• Name: Fuggles
• Alpha Acid Percent: 4 – 5.5%
• Type: Aroma
• Character: Earthy, Herbal, Woody, Minty, Grassy, Slightly Floral
• Best For: Traditional Ales, Full-bodied Brews

Lowers Mash pH

Calcium Chloride (CaCl2·2H2O) 1kg
Adjusts brewing water, accentuates maltness and lowers mash pH.

Calcium adds to water hardness and chloride accentuates maltness, sweetness and fullness. Typical concentratons for brewing water are 50 – 150 ppm Ca2+ and 50 – 150 ppm Cl- . It is also used to lower the mash pH. Additons can be put in the brewing water or directly into the mash.

Recommended sulphate-to-chloride ratios:
4:1 – Hoppy 1:1 – Balanced 0.5:1 – Malty

Calcium (Ca)
Calcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient. Calcium levels in the 100 mg/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg/l. The range 50mg/l to 150 mg/l is preferred for brewing.

Chloride (Cl)
Chloride, like sodium, also enhances the mouthfeel and complexity of the beer in low concentrations. Chlorine is often used in city water supplies to sanitize, and can also reach high concentrations from use of bleach as a brewing sanitizer. Heavily chlorinated water will result in mediciny or chlorine-like flavors that are undesirable in finished beer. Normal brewing levels should be below 150 mg/l and never exceed 200 mg/l. If you have heavily chlorinated city water you can reduce it using a carbon filter or by pre-boiling the water for 20-30 minutes before use.

Adjusting your Water
Different styles of beer require different water profiles. Often a particular beer is associated with the water profile of the city in which the beer originated. For a listing of water profiles for popular brewing cities of the world, you can visit BeerSmiths water profile listing. If you have a target profile in mind, you can adjust your water to match that profile.

You can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. Similarly you can use additives to increase the level of key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3).

Unfortunately the additives do not add a straightforward amount of ions to the water profile, so its best to use some kind of water profile tool to adjust your local water supply to reach a target profile. Usually only a few grams of additives is required to achieve your target profile. BeerSmith has a water profile tool available to perform this very function. Other water profile tools are also available online.

The Sulfate to Chloride Ratio
Chloride ions tend to enhance the malty aspects of beer, as well as enhance the perception of mouthfeel. Chloride concentrations in excess of 200 ppm in particular tend to give a full malty taste. Sulfate ions, in contrast, tend to accentuate hop flavors and bitternes, often leading to the perception of a drier and cleaner finish. Sulfate levels above 200 ppm are best reserved for hoppy beers like IPAs.

The Sulfate to Chloride ratio can be stated simply as the ratio of sulfate (SO4) ions (in ppm or mg/l) to the concentration of Chloride (Cl) ions. You simply divide sulfate by the chloride ion concentration. A ratio of around 1:1 (or 1.0) is considered balanced in that the water will neither enhance the malt or hop flavor. Ratios below 1 tend to lend more malt character and those above 1 tend to enhance the hop character of a beer. Note that some references have it listed as “Chloride to Sulfate ratio” which is basically the same measure but inverted.

Smith, B. (2006). Brewing Water – Hard or Soft? | Home Brewing Beer Blog by BeerSmith™.