Brewed your first beer and poured regret? 👇

Coopers nailed the kit—here’s why your first batch still tastes like drain water

June 24, 2025

The secret to a better first brew? Stop blindly following the internet.

You’ve seen the Coopers DIY kit stacked neatly at the back of the shed, heard your mate brag about his golden ale that tastes like liquid gold… but your first crack? Flat, funky, and barely drinkable. You’re not alone — and you’re not doomed.

Let’s just say this upfront: 73% of first-time homebrewers dump their first batch.* Not because they can’t do it — but because they got stitched up by poor guides, dodgy gear, or overly complicated steps. The good news? That doesn’t have to be your story.

The Old Way: Guess, hope and try not to stuff it

Most beginner brewers do what they think they should: grab a starter kit, watch a couple of YouTube videos (usually from a Northern Hemisphere brewer with different temps and gear), and wing it. What does that get you?

Yeast that gave up halfway through fermentation
Beer that tastes like watered-down Vegemite soup
Bottles that explode at midnight like they’re part of a dodgy fireworks show

If that’s you, no shame in it. But it might be time to clear the slate and do it the way folks who actually brew every weekend do it here, in South Aussie weather, with South Aussie tools — and none of the fluff.

It starts with cutting four beginner mistakes

Here’s where most folks trip up — and what to do instead:

1. “She’ll be right” water isn’t always right

Your local tap water can carry chlorine, minerals, or pH levels that mess with the yeast. If your first batch turned out a bit metallic, hollow, or oddly bitter, it could be your water. Use filtered water (or at least let your tap water sit out overnight uncovered to let chlorine air out).

2. Fermenting at the wrong temp

If your brew sits too hot or too cold — and Aussie sheds can swing wildly — the yeast will sulk or go nuts. Both can wreck your flavour. Keep your fermenter between 18–22°C (for most ales). Heating belts, heat mats, or a DIY box-in-a-box trick can keep temps more consistent than just leaving it in the laundry.

3. Using kit yeast without checking it

That sachet taped to the top of your can of kit wort? It’s okay — sometimes. But yeast dies in heat, and that can of syrup might’ve sat in the sun during transport. If in doubt, grab a fresh packet of trusted yeast. It’s a small change that makes a surprisingly big difference.

4. Not giving it time

Most guidebooks say it’s ready to bottle in 5–7 days. That’s wishful thinking. Give it 10–14 days to let fermentation finish proper. Take two gravity readings with a hydrometer 24 hours apart — if they match, you’re good. If not, wait. Your taste buds will thank you later.

The secret weapon? Knowing what not to chase

“Your first beer shouldn’t chase perfection. It should chase pride — and drinkability.”
– Candeece, Local Brew Specialist

Forget the fancy triple-hopped imperial nonsense for now. Your first win is a drinkable beer. One that lets you bottle it, share it, and say, “Yeah, I made that.” With pride — not with an apology or a bin next to the esky.

Instead, go for:

A basic ale or pale – they’re forgiving and flavourful
Simpler ingredients – don’t overcomplicate early batches
Trusted local kits – the kind stocked by folk you can talk to face-to-face if something goes sideways

This is where the real switch flips — when brewing becomes less about getting it ‘right’, and more about building a rhythm. Your shed becomes a little brewery, your neighbours start dropping hints at BBQs, and you stop reading every mistake as a failure. It’s just part of the gig.

From backyard rookie to confident brewer

Every brewer’s got a first batch story. Some are brilliant. Most are… compost. But the ones who stick with it, adjust their process, and get the right advice? They don’t just make beer — they make brews worth bragging about.

So next time you crack a bottle, listen for that crisp psst... watch the bubbles rise… take a sip… and know you brewed something worth drinking. That’s the win. That’s the moment you’ve earned.

Until then, keep your fermenter cool, use good yeast, trust the process — and always, always bottle more than you think you’ll need.

Catch you round the barrel,
Candeece