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A Return to Kits

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#21 Coldspace


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Posted 07 January 2017 - 01:57 PM

I've got mates who I've setup with keg systems and only do kits. Some of the Morgans kits especially the lager receipes turn out really good.

On their brew days I go over as they are still learning , let em mix it all up to the Morgans or coopers receipe , I usually take a big yeast starter of 34/70 or s189 for the lagers for them, or us05 or coopers recultured for the ales , mix, O2 , pitch and run at either 13 degrees or 19 depending, they brew away, fine cc and keg up,
Turn out excellent,

It's funny when they phone me up and say they have mates over who can not beleave the beers are "homebrew" and say comments like these are better than some of the craft breweries are putting out.

I have to agree, some of the craft breweries I've tried lately are about average in quality.

That's why we learn this hobby... To make better beer :)

Good luck, it will turn out great.

#22 Quokka42


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Posted Yesterday, 09:53 PM

The challenge of AG is great, as is the sense of achievement, but after you have been doing it a while you should have built up the skills, knowledge and technique that you don't really need to unless you plan going commercial. It's like cooking - you do everything from scratch until you reach chef level and can use "cheats" to produce the mass food in the restaurant. You still need to know the basics if you want to win stars or do a TV show, though - but no-one is going to pick it on a taste test if you are good.


My Mainstay recipe is based on a coopers kit, DME, crystal malt and usually pellet hops (unless I can get fresh) - and more people rave about it than my partial and full mash, and a lot of my friends are POMEs, some legit members of CAMRA!

#23 Aussie Mick

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Posted Yesterday, 11:56 PM

I'm sure many members would be very interested to hear more about your mainstay recipe Quokka.

I tend to agree with your theory. I set up and ran a restaurant all from a passion for a certain style of food, and had 18 months of great success, then the novelty wore off..........big time. I sold the business and now I cook for family and friends once again, and enjoy it.

I am an ex Camra member of. 😊

Edited by Aussie Mick, Yesterday, 11:58 PM.

#24 Beefy


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Posted Today, 05:41 AM

Jumping back into the homebrew fray after a long absence, it seems to me that a LOT has changed for the better over the past few years:

1) Kits have improved. The new top-end Coopers kits have a lot more fresh hop character. The Amber Ale and English Bitter are both particularly good.

2) The products available to us have improved. Better sanitation with products like StarSan, new dry and liquid yeast strains, and improved availability of specialty grain and new-world hops can give kit and extract brews a lot more of that all-grain 'freshness'.

3) Kits'n'bits recipes have improved. The English Bitter based Porter is *so* incredibly good.


Back in the day, I always considered jumping up to all-grain because I thought I was missing something with kits - not any more. If someone can't turn a kit into a really great beer, I don't think that they are a particularly good brewer.