Fresh Wort Kits

Our Fresh Wort Kits are sold in homebrew stores across Queensland, New South Wales and Victoria. Check your local to see if they have us in stock!

The simple answer is unfermented beer.

You should follow your yeast manufacturers recommended pitch rate, when brewing high ABV beers you should pitch towards the higher end of the manufacturer’s recommendation.

This depends on the yeast you use, aeration and fermentation temperature.

As a rule of thumb, ales require approximately 7 days for primary fermentation, while lagers require approximately 10 days for primary fermentation.

You will be able to determine whether the ferment has finished by testing the SG with your hydrometer, if the current SG does not drop for two consecutive days then it is likely your ferment has finished.

No, if you do not want to dry hop you do not have to.

Dry hopping in general gives your beer a stronger hop aroma (the characteristics of the hop aroma will depend on the variety of hop used) and depending on quantity and contact time can also add a grassy vegetal flavour to your beer.

When deciding whether to dry hop or not it is best to consider what type of beers you like and what you wish to achieve.

If you like a really hoppy beer you may also choose to add more hops than recommended on the label.

SG stands for Specific Gravity, it is a measurement of density. In the case of wort (unfermented beer) SG is the density of sugar content in the wort.

The specific gravity of water is 1.000 therefore anything higher indicates a higher density and indicating your sugar content.

Plato has the same purpose as SG however it is expressed differently, it is a representation of grams of sugar per 100ml of liquid.

Using a Hydromter is the best way to calculate your OG & FG at home, you can purchase a hydrometer from your local All Inn FWK stockist.

You sure can, the recommendation is just that, a recommendation! This is your beer and we encourage experimentation.

You do not need to add water to your FWK however this will result in a higher ABV beer with lower yield.

This depends on the style of beer and the yeast used. In general, ales are fermented at 18 degrees Celsius while lagers are fermented at 14-16 degrees Celsius.

It is possible to ferment at both lower and higher temperatures however this will change the beer dramatically.

We recommend that you follow the yeast manufacturers suggested fermentation temperature.

Cold crashing is when one rapidly drops the temperature of the beer at the end of fermentation.

This process causes yeast, proteins and other solids to fall out of suspension which will give you clearer beer and also aid in avoiding chill haze.

Whether you cold crash or not is entirely up to you, it is not 100% necessary in a homebrew scenario however the general consensus is that it produces better beer, we recommend that you consider your situation and whether it is right for you.

If you would like to learn more about our Fresh Wort Kits please email FWK@allinnbrewingco.com