Shop Beverage Production

Inspired by spirits and liqueurs all over the world Still Spirits has developed a range of essences and flavourings. Turn your neutral spirit into a fantastic drink with these flavours as it adds the specific alcohol flavour you desire. The 'Top Shelf' range comes in 50ml bottles that are labelled individually to indicate the spirit or liquor they evoke.

*Each flavouring bottle will flavour three standard size 750 ml bottles.

A golden yellow highly aromatic Weiss style beer with an excellent head and vanilla overtones. A classic Weizen bier clear and bright until chilled, then cloudy but golden.

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

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. 

All the benefits of all grain without the hours of work!

All Inn Brewing Co. fresh wort kits are 15L of wort to make 20L of beer.

Instructions:

1. Decant cube into a clean and sanitised fermenter.
2. Add 5 litres of water to bring volume to 20 litres.
3. Aerate, pitch yeast and add any additional hops as desired.
4. Once fermentation is complete, bottle condition or keg.
5. Enjoy responsibly.

All Inn Brewing Co. fresh wort kits are 15L of wort to make 20L of beer.

Instructions:

1. Decant cube into a clean and sanitised fermenter.
2. Add 5 litres of water to bring volume to 20 litres.
3. Aerate, pitch yeast and add any additional hops as desired.
4. Once fermentation is complete, bottle condition or keg.
5. Enjoy responsibly.

Now in a Bladder in a box to be more environmentally friendly

All the benefits of all grain without the hours of work!

All Inn Brewing Co. fresh wort kits are 15L of wort to make 20L of beer.

Instructions:

1. Decant cube into clean and sanitised fermenter.
2. Add 5 litres of water to bring volume to 20 litres.
3. Aerate, pitch yeast and add any additional hops as desired.
4. Once fermentation is complete, bottle condition or keg.
5. Enjoy responsibly.

Morgan’s Enzyme is perfect for crafting your very own low carb or dry beer, Stir into your brew with yeast. Sufficient for upto 23ltrs.

Dry Enzyme: 3g sachet to add with yeast. This enzyme helps the yeast to break down and consume more of the remaining sugars in your brew, creating a lower final S.G. because it assists the conversion to alcohol, it can contribute to a beer with a drier finish and lighter body.

This Lager yeast, originating from Berlin is bottom-fermenting to produce a clean nice lager.

Originating from Berlin, bottom-fermenting to produce clean. If anything estery notes. Sedimentation high. Best temperature 12-15C.

A full-flavoured brew, gentle in malt character with a full and robust hop 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.
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. Finishing SG will be higher if adding complex brewing sugars to initial mix. 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.

The Safbrew S-33 ale is a Belgian yeast has a robust variety with a neutral flavor profile and high alcohol tolerance. Ideal for producing Belgian specialty ales, Trappist-style ales.

The Safbrew S-33 ale yeast strain is a robust variety with a neutral flavor profile and high alcohol tolerance. It is suited for producing a wide variety of ales and is particularly ideal for Belgian Wheat Ales and Trappist-style Ales.

This yeast provides a very consistent performance and is also suited for bottle conditioning. The medium sedimentation and powdery flocculation allow this yeast to steadily ferment styles with a very high alcohol content. 11.5g per pack. Medium sedimentation. Powder flocculation. Hight final gravity. Fermentation Temperature: 15C – 24C (59F - 75F). Recommended Dosage: 50 to g/hl (50 to 80g/26.4 US gallon) in primary fermentation or 2.5 to 5.0 g/hl (2.5 to 5.0g/26.4 US gallon) in bottle-conditioning.

• • 1 kg Coopers Brew Enhancer

• • 2 Coopers Carbonation Drops

• 2 x Coopers Light Dry Malt (500g)
• 1 x Coopers Carbonation Drops (250g)