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Showing content with the highest reputation on 02/13/2019 in all areas

  1. 8 points
    Pic of my Cherry Catharina Sour. Going to blow the ABV a tad at 7% bottled. The 4kg of cherries I added bumped the gravity up 10 sg points Pretty much 50/50 pils/wheat, hersbruker and saaz, soured with yoghurt lacto starter, Saf K97 German ale yeast. Very tasty so far, nice fresh cherry flavours and aromas. Will cold crash in a day or two as cherries pretty much fermented out after three days.
  2. 6 points
    Hey mate. I have indeed. It’s delicious. Hoppy and fruity. Easy to drink. 6.8 % As it’s made with coopers APA extract the colour isn’t like what an all grain is like but that aside the taste is just as good. I paid $16 for a 500 ml can of NEIPA on the weekend and my one is nicer.
  3. 5 points
    Sampling the red rattler from the recipe section. Tastes a beaut. Still feel like I’m having some carb issues with this bad boy though.
  4. 4 points
    I know mine have been done in under 6 hours... Just. Started about 9.15am after dropping my son off at school. It's a gas system so I don't dare leave it on unattended. All in the cube and cleaned up in time to leave for school pickup at 3pm I do end up mashing longer than 60min most brews because I'll be at the shops /at the pool/running errands etc and not home at the 60min mark. Ppl ask me how I have time to brew with two little kids... Well like a lot of you I MAKE time!
  5. 4 points
    Another crack at the smokey baltic. 3 days in the keg and carb level is just about right. Im glad i bottled 12 of these as this mini keg wont last.
  6. 4 points
    Does anyone else see the irony in Old Hippy being a surfer and following the Sharks?
  7. 3 points
    It depends on whether you start drinking during the mash or the boil.
  8. 2 points
    Adelaide beer, after meeting so many people in trouble in Townsville. Mate breaks your heart going down some of the streets.
  9. 2 points
    On the same topic, another mate of mine made a NEIPA, some of the bottles were stored warm for carbonation, like 25 degrees, and some at about 16 degrees c. The ones stored warm carbed up quickly and it tasted great. The ones stored cooler took much longer to carbonate and they had the classic oxidised off flavour of cooking sherry and slight wet cardboard, plus very muted and slightly unpleasant hop flavour and aroma. This would have been the much faster carbonation fermentation activity in the ones stored warm, scavenging the 02 that ended up in the drink before it could oxidise the beer too much
  10. 2 points
    Yep. But like I say I'm not in a rush so I don't mind it taking that sort of time. I usually do other stuff while it's mashing, bag draining etc., basically any reasonable amount of time between actually having to do something with it can be used for other tasks.
  11. 2 points
    I usually go from 18 to 12, then 2/3 degrees each 24 hours down to 3. I don't start dropping it until at least 2-3 days after FG is reached. I wouldn't bother warming it back up before bottling though, it will warm up in the bottles anyway.
  12. 2 points
    Have surfed all my life ( 64 yrs old ) but must admit that its a lot harder these days and less frequent . Other than that I follow NRL (Sharks) and enjoy watching test cricket.
  13. 2 points
    I live out North. The Whites Road Drakes Foodland in Salisbury North. All the staff there are great. Very friendly & helpful. If they could get permissions to build a larger store on the sight, they'd kick some serious arse against the two national chains smothering the local area. Cheers, Lusty.
  14. 2 points
    I don’t know anything. I just cut and paste from various websites stealing everyone else’s information!!! Beer Baron
  15. 2 points
    I know how you feel, Marty, and I've posted some photos to confirm this. The first image is the baking version of the brewers on here. The second image is the baking representation of my home brewing.
  16. 1 point
    Cooked Planked Salmon for tea tonight.
  17. 1 point
    Hi guys. I'm always interested in new products & did a little further research on these White Labs 'Pure Pitch' yeast sachets. They contain 40mls & are guaranteed to contain between "2 x 10 to 2.8 x 10 cells/ml". I sure hope that is 2 x 10 to 2.8 x 10 billion cells/ml! So that translates to 80 to 112 billion cells maximum per sachet if my math is correct. Have I got this right? Since the last time I viewed it, Wyeast have updated the information about their "Smack Packs". They claim a minimum of 100 billion cells as a starting point. What I found even more interesting was their advice surrounding pitching lager strains of yeast. I find the numbers very interesting in particular when compared against listed dry yeast cell counts. https://wyeastlab.com/smack-pack-activator-system https://www.whitelabs.com/yeast/yeast-qc-reports Ironically this is the same higher pitching temp advice Coopers have been recommending with many of their lager recipes for years & have copped criticism from many so-called experts. Reality bites. Cheers, Lusty.
  18. 1 point
    Don't worry about a few flecks in a heavy roasted brew like a stout. You'll struggle to notice any influences unless there is a sizeable mass. Do that in a light malted beer & you can run into some problems though so best to rinse the yeast once or advisably at least twice to remove hop debris & as much malt derived influences as possible. Good luck with the brew, Lusty.
  19. 1 point
    Reusing the yeast from a starter is the way to go. Clean, viable and risk of infection is minimal.
  20. 1 point
    It's an independent supermarket chain. They bought quite a few IGA supermarkets here in Qld in the last few years. They're apparently fairly big in SA. We have one around the corner but I never checked if they stock HB stuff.
  21. 1 point
    I wish we had a drakes....... I don’t even know what drakes is. Ha ha ha ha
  22. 1 point
    Correction. It WAS fruity. This batch is long gone
  23. 1 point
    I used a Mexican cervesa can to make a Cooper's session ale copy with galaxy and Citra, as Melba wasn't available. Turned out amazing and people who tried it preferred my beer to the Cooper's original: Coopers Mexican Cervesa 1kg light DME Coopers commercial ale yeast 22 ltrs boil 500g DME in 5 litrs water 15g Citra @ 10mins 15g Galaxy @ 5 mins 15g Citra/Galaxy @ FO Steep 15 mins dry hop 30g each of Citra/Galaxy OG 1041 FG 1010 ABV~ 4.4%
  24. 1 point
    As long as they are not following me Muzzy its ok.
  25. 1 point
    Thanks Rowbrew, it is amazing how the brewing process can take fruit like this, and because it's a low O2 environment, (yeast scavenge the O2, CO2 layer inside the Coopers FV) it does not oxidise and continues to taste like the fresh fruit you added, even though its not refrigerated. A clear sign of oxidation in beers like this is a change in colour. if this were to change to a more brown colour, that would indicate oxidation and it would taste no good. I made a cider with added mulberries recently, and a mate at work did the same. He couldn't work out why his was brownish and tasted nothing like my deep purple and tasty one, turned out he didn't use a bottling want, he just filled from the top which would have splashed a lot of O2 into it. That would have oxidised the fruit before the yeast doing the carbonation could scavenge it out of solution. I do think the kettle sour method is just fine if protected from oxygen, too much O2 exposure can allow some aerobic bacteria to operate that can produce isovaleric acid which tastes and smells like foot odour and rancid parmesan cheese. There are also anaerobic bacteria like Clostridium butyricum that can produce Butyric acid, producing flavours such as bile, vomit and once again rancid cheese. Protecting from O2 won't prevent this one, but this bacteria cannot live below 4.7ph, so this is one of the reasons to pre-acidify your wort down to 4.6ph to provide some insurance against this and other stuff (like botulism, which is very rare but not impossible). Generally only good bacteria can live below that ph.
  26. 1 point
    It would the cold break settling to the bottom. I would have thought you got this all the time within 24 hours.
  27. 1 point
    I’m the same, about 5-5.5 hours, crown urn and no chill.
  28. 1 point
    Awesome. Will keep you guys in the loop and hopefully in a few months I have a nice crisp lager
  29. 1 point
    Gday Potatoes, RDWHAHB. A few specks here and there won’t matter that much. If it was a LOT, for certain hops I’d worry about grassy tones but the amount you would get out of a slurry would be negligible Best practice would be to have that removed but honestly, don’t worry about it. I now reuse, using the reusing from starter method (The Kelsey Method) and have now got up to 10 gens on the same yeast to no ill effect. Im sure your beer will turn out fine
  30. 1 point
    Maybe if you condense the 473mL down to 355 it might make the little flavour a bit more. I have had the Sam Adams Boston lager and didn't mind it either. It was a tad sweet from memory but that was a while ago. Might have to revisit it.
  31. 1 point
    Hi Everyone, Beginners often start out using Brew Enhancers. One of the first things they are advised to do on the forum, to improve the quality of their beer, is to switch to using malt extracts. Well now there is another reason to switch: https://www.ncbi.nlm.nih.gov/pubmed/23251695 Turns out maltodextrin is bad for our gut and microbiome. People with Crohn's and conditions linked to leaky gut (there is a long list of those, getting longer all the time) may want to stop using maltodextrin. Cheers, Christina.
  32. 1 point
    No, it is in the brew enhancers though. I often see it listed in the ingredients on various foods as well. I haven't used the stuff since my kit days around 7 years ago, but I suppose I still consume it in food.
  33. 1 point
    So fermentation is well underway on my NEIPA and have to say that it hardly created a krausen. Im not really suprised though using US05. It looks like a super thick hop tea at the moment, lovely. I added the 1st stage dry hops this morning being 20g each of Mandarina Bavaria, El Dorado, and Galaxy. I bagged them up this time because i want to remove and squeeze before adding the 2nd stage dry hops, which will be 30g of each of the same a few days from now. Will keep you all posted! Cheers!
  34. 1 point
    Well done mate! And that looks waaay better than my first attempt at an NEIPA. How do you find the US05 in it? Alot of people have said that it can't biotransform the early dry hop compounds like other yeasts can, do you think yours has that fruit juice character?
  35. 1 point
    That's if you're a "no-chiller". Add more time for cooling wort, transfer to a FV, & pitching the yeast if wanting to get it up & fermenting the same day. #SameDayBrews. Lusty.
  36. 1 point
    Don't suppose you want to trade a dozen Adams for a dozen Old Milwaukees? It's good trade 355ml for 473ml.
  37. 1 point
    Day 2 and Downhill White IPA is going great guns. I've always read about guys getting blowouts out the airlock. I've never really seen that myself before so the fact that the K97 has filled up half the headspace in the FV is exciting!!
  38. 1 point
    If it’s taking 6 hours then you have to be doing a 2 hour mash and 2 hour boil or something. A standard 60 min mash and 60min boil and no chill should take no longer than 3.5 to 4 hours. 30 mins to get water up to mash temps. 60 mins mash 30 mins to get it up to the boil 60 min boil 30 min or so steep 30 min clean up 4 hours all up. If your not steeping even less.
  39. 1 point
    I think the sensible thing to do is not go surfing if you're friends with The Captain. My gosh, he's a f****** Jonah. I should be ok as we're merely acquaintances.
  40. 1 point
    Today I'll be kegging the Centennial English ale on my break. It will then go straight on gas in the kegerator at 45psi or so until tomorrow morning when I leave for work, and I'll burp the keg and connect at serving pressure when I leave again in the arvo. Should be good for a taster when I'm home in the evening. No more buying beer until these two kegs run out but I'm hoping to have a second ferment fridge going before they run out so at least I can increase production once the two hams I'm making in it first are done.
  41. 1 point
    Could not resist, sampling the Coopers Stout that I got stashed away for Winter, Malty goodness, dunno if it will last til Winter
  42. 1 point
    Apologies, it's not beer. It IS homebrewed though... Here's my apple and ginger Kombucha - my saving grace while I'm teetotalling this month. Tastes like a bought one.
  43. 1 point
    No, same 5 weeks as the rest of them. We do get paid for more hours than we work though. I usually get paid for 50+ hours a week but only work around 40.
  44. 1 point
    So you buy it for another reason? sorry, I saw the opening and couldn’t help myself....
  45. 1 point
    Smoked some Pork ribs last weekend, turned out great. My 2 and 4 year old daughters chewed the bone clean haha 20190127_164859.mp4
  46. 1 point
    Like mentioned above, it seems like you are doing everything right. I am surprised the cerveza took so long to come good, I start drinking them as soon as they are carbonated, they do improve or meld together over time better but the taste is always good. I never brew a kit just by itself, I always add hops. I find that they are somewhat lacking in terms of flavour and aroma. I want some big aroma and so I dry hop with at least 100g for the cerveza and most kits, that call for it, stouts and such probably not but I dont brew those. On your next brew, if you are going for an ale, try a boil and/or flameout additions and a nice dry hop, it will mask or remove any kit flavours you might be used to and give you a nice brew. I also found increasing my boil size helped improve flavours. I do 10l boils for 21l batches. When I bottle, I always bulk prime to dial in the carbonation level I want instead of using carb drops. It gives me more control then carb drops. I use this calculator https://www.brewersfriend.com/beer-priming-calculator/ I would also switch up the yeast and be sure to rehydrate and pitch enough. The coopers ale/lager yeast that comes with the cerveza is good but only 7.5 grams or something. Switching the yeast will help give a different flavour to the end product and help remove kit tastes. Keep at it and focus on what you like to buy and try to make something similar to that. Key in on your process and control points and keep notes so that you can adjust mistakes. Bad batches are good because we learn from them and adjust our techniques to make better beers. I hope this helps and gives you some ideas. Norris
  47. 0 points
    Not at all in my opinion. Simply put, 2l boiled then cooked wort in a flask, add yeast and stir for 24 hours, let it ferment out and stir up, decant off 500ml pour the rest of the starter in your beer. Simples
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