FROM START TO FINISH .. WE SUPPLY DETAILS OF WHAT YOU NEED TO KNOW TO PUT YOUR BEER ON TAP.

Why Diamondback? ... Some History.

Diamondback was created when we pioneered keg systems in Australia. Up to this point home brewers bottled their brew with inconsistent results. Particularly in the north of Australia the fermentations were effected by the heat of the summers.

This often resulted in bottles exploding because the fermentation was incomplete in the fermenter and too many sugars were carried over into the bottle.

When we introduced kegging to home brewers the problems with bottling was eliminated.

The fermentations were just as incomplete though and the problem now was that because the yeast was still working, the beer was cloudy and too sweet. We needed yeast that would handle the heat, ferment out properly and drop clear so that only clear beer was put into the keg.

Our early trials showed that this would not be an easy task as the kegging process engaged the yeast only once whereas there was a secondary fermentation when bottles were used. Eventually we settled on yeast that had proven itself not only for kegging but in the cool months as well. Other brew kit manufacturers didn’t believe there was a problem as most of their product was being bottled.

Brewers wanted Draught, not because it was being kegged, more likely because it was a popular style of kit at the time. Brewers didn’t want the darker draughts or the maverick yeasts coming from the south so we made what brewers wanted.

The first Diamondback was a light coloured draught with the summer capable yeast and a healthy dose of ground hop pellets that provided a fresh and crisp taste.