Kettle Sour Lemon Myrtle Fresh Wort Kit

Out of stock


Part of our expermentail series, this fresh wort kit wont be around for long, so you need to get your hands on this now.

Best enjoyed on a hot day, the perfect accompaniment to your seafood feast

Yeast Suggestions: Larger Yeast


  1. Start with a clean and sanitised fermentation vessel
  2. Decant FWK 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