Jump to content
Coopers Community

Leaderboard

  1. Otto Von Blotto

    Otto Von Blotto

    Coopers Club Members


    • Points

      9

    • Posts

      21,492


  2. Beerlust

    Beerlust

    Coopers Club Members


    • Points

      9

    • Posts

      9,554


  3. John304

    John304

    Coopers Club Members


    • Points

      9

    • Posts

      193


  4. Greenyinthewestofsydney

    Greenyinthewestofsydney

    Coopers Club Members


    • Points

      8

    • Posts

      2,362


Popular Content

Showing content with the highest reputation on 07/04/2019 in all areas

  1. enjoying one of my AG English Bitter atm
    9 points
  2. 5 points
  3. The temperature should be whatever you want it to be. I realise the beer snobs might insist that it must be at X degrees for maximum enjoyment, but at the end of the day the only people we really have to impress is ourselves, and we all have our own preferences
    4 points
  4. Getting better, and no way could I be bothered brewing another attempt so I guess this’ll do! Still struggling to classify it though
    3 points
  5. Posted this beer the other day just wanted to show off my new glass it’s a the Pale Ale with Orange and Coriander hopped with Cascade, wife likes also which is a bonus and she now won’t drink commercial anymore only mine Second photo is Pirate Life Inspired Pale Ale
    3 points
  6. It's his avatar. I downloaded a copy of it, downloaded a pic of duct tape, edited it.......ahh nevermind. Cheers, Lusty.
    3 points
  7. 3 points
  8. Perfect now. Hard and lovely.
    3 points
  9. I know the Captain will be ll over it .... just waiting for the PM with his collection of lager recipes ...
    2 points
  10. Maybe @The Captain!! or @Beerlust can help with a recipe. They absolutely love these types of beers!!
    2 points
  11. My word,we do worry a lot about what could happen ,don’t we? What will really happen I predict,is that Blacksands’ beer will turn out fine,evenly carbonated,and he will drink it and smile a good deal. I confidently look forward to news to that effect.
    2 points
  12. Yeah I’d say they are just oxygenating the wort before it goes into the FV.
    2 points
  13. Was good to have something a little hoppy after litres of pilsner over the past three days. Oharas irish pale ale and then back to regular German programming
    2 points
  14. Cheers @captain I really am enjoying the AG process and tasting the beers. I also had a mate from England tonight try my English bitter he said he felt like he was home I think that’s a compliment . One of my dad’s mates spilt some of my Brown Porter and the dog was lapping it up so even the likes my beer Now I want to make a Angel City IPA clone from America which I loved so will have to do some research and planning.
    2 points
  15. Kegged the Zombie Dust tonight, the aroma coming from the Beer was awesome , Tiz in the fridge now cooling down for a couple days then ill force carb ready for that Citra hit. Cheers Spud
    2 points
  16. So i have taken a hydro reading by shooting it into a jar. Let it stand for a couple of hours in the fridge as was expected it was full of yeast. Poured the beer off into the hydro and its 1012 after 2 and a half days so it should be finished in a couple of days. The taste of the sample. Holy shit. Its a saison on steroids. Like dupont flavour times 2. I like saisons but this tastes over the top for my tastes. Only thing i can think of is the closed fermentation has concentrated the esters back into the beer. One of the benefits was supposedly to reduce esters. I dont think im gonna enjoy this beer but im sure keen to try the method on a hoppy beer.
    2 points
  17. Yes. But his videos are painful to endure.
    2 points
  18. His stirring capability is well noted...
    2 points
  19. It is all I have .... makes great beer ... far better than processed/purified/treated tap water ...
    1 point
  20. I have one that I brew regularly and it's always nice unless I mess something up. Don't have access to it on my phone but it will be listed about 4 or 5 times in the brew day thread. Actually due to keg it next Saturday, although unfortunately this time it won't really get the proper lagering.
    1 point
  21. Well I should be able to pick up some taste with this next batch ... Pitched a real ale last night at 23 degrees and the inkbird is at 19 ... I used two packs of coopers commercial kit ale yeast just for the dang of it ... I have been using US 05, which is pretty neutral, from my yeast bank and brews have been dropping 10 points or more in the 1st 12 hours ... this morning it was a drop of 4 points ... so fermentation has started ... will be interested to see when it is finished my bet Sunday ... any this will be a slow brew will cold crash for the best part of a week as this will be my 1st keg brew ...
    1 point
  22. I have a hunch you're probably right! And if it does prove to be a very effective method then I'll likely kick myself for not adopting it years ago!
    1 point
  23. If you stir it in then that's unlikely as the temperature would equalise pretty quickly. Also, the priming solution isn't plain water so is of a much higher SG than the beer, even hot, which would help prevent it sitting on top for any length of time. Stirring would obviously negate this SG difference too so it wouldn't sink either. Perhaps pouring slowly and stirring at the same time would be a good method.
    1 point
  24. I have done and still do both... my Coopers Plazzi Krausen-Collar FV obviously has no airlock and works a treat... and I love being able to see the big festive Krausen going on... but my SS jobby (canna see through stainless walls... well not yet) has an airlock and I too do stress... but when it happens I love the sound and the bubbler action... 'Tis a beautiful thing... and I feel good filling the airlock with Aldi Vodka as a further barrier to the outside world... just for the LOLs. But deffo if things are not sealing - no seal - no bubbles (in more ways than one hey ) Get yerself a seal - you should get some bubbles...
    1 point
  25. Mop bucket dry hop it is then
    1 point
  26. Haha I've got the opposite problem. My beer looks and tastes pretty much spot on for the style but minus some crispness that will hopefully come in time. But I'm not sure if I like it yet... Think I either prefer the bitterness to be way out of style guidelines or the kit base didn't provide enough IBUs post-fermentation to meet style guidelines. I've had kit beers like this before that come into balance with some time, so hopefully this one will too...
    1 point
  27. True that. I have bumped the temp up in the fridge and put a glass of water in so I can measure it. I will bump it up to about 4-5 and report back to see if there is any difference Mitch.
    1 point
  28. The thing about adding fruit to beer is that once the fruit sugars are fermented, they leave behind a lot of acid. For this reason I think it important to use a kit with low bitterness as the base. The APA kit is not bad as a base, but in this case you have decreased the volume to 15L, which makes it more bitter. Before bottling I would taste a small sample and, if you find it too acidic or bitter, dilute it up to taste. With citrus fruits, you generally don't want the white pith of the rind, as it is very bitter. The zest and the flesh are more desirable. The zest contains many of the same essential oils as hops. Adding unpasteurized fruit to beer is a bit risky, from a contamination standpoint. If using fresh fruit, dipping the fruit, prep equipment, and your hands in Starsan can help, as can adding the fruit a few days into fermentation....Canned fruit is pasteurized and is a good option for things like mango puree. Cooking fruit as Lusty suggested will pasteurize it but it causes cooked flavours, which works better with some fruits than others. Cooking also sets pectin, which can make for cloudy beer if the fruit is a high pectin. Freezing fruit before adding to the FV will rupture the walls of fruit cells and help release the sugar and flavour. Cheers, Christina.
    1 point
  29. For anyone interested in this thread: I added 45g Bramling Cross (15g @15m; 15g @10; 15g at 5) Tasted today at bit over 4 weeks in the bottle and, wow...totally blown away by how good it is, next level delicious. Highly recommend!
    1 point
  30. Walked into the shed tonight and was hit with a whole dozen rotten eggs. Miss brewing with W34/70... CCA has annihilated the English bitter in about 5 days! Will take an SG tomorrow and probs turn up the heat a few.
    1 point
  31. Add your fruit & mix with sugar/dextrose & some water to a saucepan on the stove over a low heat & gently crush/squash the fruit to release the juices etc. to create a compote type lumpy syrup that is still fairly pour-able. Allow the mix to continue simmering until the fruit has broken down & softened (not disintegrated!). Keep adding water where necessary to avoid burning until you have that lumpy pour-able syrup & then remove from heat & allow to cool slightly. Add directly to the fermenter with the rest of your ingredients prior to adding the yeast. Works well. Cheers, Lusty.
    1 point
  32. Yup. They finish bloody fast when overpitched. Just saying dont expect it to be at its best. Mine certainly isn't what it could have been.
    1 point
  33. the brew I did on the yeast cake was finished on Saturday morning stable Monday then crashed in the arvo ... it is getting kegged today because the son in-law is very impatient ... so 6 days from pitch to keg ...
    1 point
  34. Cheers for the replies. As I mainly do hoppy pales and IPAs these days, I think I will Fridge the lot before heading off. That would be about 2 weeks conditioning at around 20degC, then fridged. 3 weeks or so at 3-4 degC and they should be singing when I get back ! Cheers James
    1 point
  35. 1 point
  36. But when ya saving for a house deposit, the pockets are deep and the arms like T-Rex’s
    1 point
  37. I believe my late hop flavours diminish over time, so when I think the carbonation is right I refrigerate as many bottles as I can to limit the hop taste reduction, and also to clarify and crispen the beer. That said, I mostly brew mid to high strength Pale Ales, hop forwarded. These beer types seem to require less maturation. Drink early, enjoy freshness and hop flavours. Cheers
    1 point
  38. Mate, do I ever! 4kg Munich, 2.5kg Pils Single infusion no-sparge mash, 24l strike water (cold) giving 16.5l 1.068 SG pre-boil wort 60 min boil giving 14l 1.080 SG post-boil wort 11l fermenter volume 30g Aramis (5.6% AA) at FWH - Tinseth says 27 IBU Fermented at 12C with a big pitch of Coopers Ale / lager kit yeast slurry Bottled into 500ml glass with 1 Coopers carb drop. Aged for 13 / 14 months now. Takes a while for it to come into balance as the carb levels get right and everything melds. Also seems to help if you do a second partigyle brew on the same night and sleep at 1am before waking up at 5:30 for work. Cheers, John
    1 point
  39. ...and Pacific Gem. I used Gem in a bitter, obviously too much because it was bloody awful. Tasted like steeped twigs. I later followed with another bitter using Bramling Cross instead. It also tasted pretty woody. If by 'blackcurrent' they mean 'dried rotting wood' then, yeah... lot's of 'blackcurrent' in these hops! In hindsight I think the main problem was I simply used too much of these hops, too late... and in fact I think I also had a steep addition in one of these beers. These hops are definitely going to give you earthy/woody notes, dunno about the berries though! I'd approach with some caution - particularly if using Pacific Gem.
    1 point
  40. Well I just put down 2 more brews yesterday in Fv1 I have done an Irish stout 23 Ltr with vinalla essence and ditched the coopers yeast for a safale s-04. And in Fv2 I have done my first tea hopped brew, its Australian pale ale with 25grm citra and 25 grm Galaxy, also switched the coopers yeast for saf us-05. Will be dry hopping on Wednesday probably 25 grms of each again. Does this sound right to anyone?
    1 point
  41. Running low on beer so have just finished a 19L concentrate for two pale ales to ferment tomorrow in 2 fermenters. Used a lot of different hops on this one to clear my old hops 5kg pale malt 500gm light crystal 500gm munich 500gm LDME with 10 mins to go Mashed at 65c for 90 mins. 60 min boil. 28gm magnum, 11gm sticklebract, 13gm perle at 60 mins 40gm galaxy and 20gm mosaic at 10 mins with irish moss 40gm galaxy and 20gm mosaic at flameout. Will have to buy some more hops for the dry hop and keg hop. Both to be fermented with US05. One a 2L starter made from slurry and the other 300ml of 2 week old slurry. Was hoping for 1076 but only got 1072. Both fermenters will be a touch below 4% ABV. Ah well.
    1 point
  42. Rainy days = 2 consecutive brew days = full FVs! Finally got a lager down due to the cold weather. Bring on that sulphur smell. FV1: (in the fridge) English bitter can with some magnum for extra punch and CCA yeast. FV2: (ambient shed) 1st Borough Lager that I'm gonna dry hop with Amarillo and Chinook. Totes tempted to try and get another lager down tomorrow. If only for more Hallertau Mittelfrueh...
    1 point
  43. YUM YUM YUM. Over primed to get some carbonation, worked a treat. Winning. Such a lovely complex simple weird beer.
    1 point
  44. I brewed up my Black DIPL based on the OS Dark Ale kit tonight. Man the whole house smells so good... I guess 12+g/l flameout hops is a decent dose... Time to do a hoppy beer right. Recipe was... 11l fermenter volume, 90 IBU, 1.080 OG, 100 EBC 1.7kg Coopers Dark Ale kit 750g Coopers LDM 250g dextrose 80g Simcoe at flameout 40g Motueka at flameout 20g Bravo at flameout I will do 2 dry hop doses of the following (1 in about a week and the second 3 days after that to replace it): 60g Simcoe 30g Motueka 10g Bravo I've pitched my Coopers IS ale / lager yeast slurry and it should be at about 10C by the morning to begin the ferment. Cheers, John
    1 point
  45. What the!!! Looks like you baked a cake there Ben
    1 point
  46. Brew day done. Almost filled the cube so another success for whirlpool here. And got the urn and whatnot out of the way so SWMBO can park her car in the garage. Win all round
    1 point
  47. Mash efficiency went well for this batch, 87.9% today. Mash pH around 5.4-5.5 so not far off the Beersmith prediction. Just waiting for the whirlpool settling to happen before transferring to the cube. Will take the OG later.
    1 point
  48. Brew day today, got today and tomorrow off work so why not. Revisiting my brown/dark ale from last year with a couple of small changes to the water profile and the hops. Just gotta go get the strike water ready and heating up. It's based on the old northern English brown style, not strictly to it but I enjoyed last year's couple of batches so I'm keen to get it on tap again. Beersmith predicts mash pH to be 5.36, but I will measure it to compare. 25 litres, 75% brewhouse efficiency, Water and Treatment 36.00 L Distilled Water Water 1 - - 8.00 g Calcium Chloride (Mash) Water Agent 2 - - 4.50 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - - 3.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - - 2.00 g Chalk (Mash) Water Agent 5 - - 1.00 g Salt (Mash) Water Agent 6 - - Grains 4.000 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 7 82.5 % 2.61 L 0.400 kg Munich II (Weyermann) (16.7 EBC) Grain 8 8.2 % 0.26 L 0.200 kg Chocolate Malt (Thomas Fawcett) (1100.0 EBC) Grain 9 4.1 % 0.13 L 0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 10 4.1 % 0.13 L 0.050 kg Roasted Barley (Thomas Fawcett) (1350.0 EBC) Grain 11 1.0 % 0.03 L Mash at 66C for 70 minutes, 72C for 15, 78C mashout Hops 20.00 g Centennial [10.00 %] - Boil 60.0 min Hop 12 19.6 IBUs - 30.00 g Cascade [6.60 %] - Boil 30.0 min Hop 13 14.9 IBUs - 75 minute boil Yeast West Yorkshire Ale (Wyeast Labs #1469) from starter. Ferment at 18/19 degrees. The Numbers Est Original Gravity: 1.0456 SG Est Final Gravity: 1.0126 SG Estimated Alcohol by Vol: 4.3 % Bitterness: 34.6 IBUs Est Color: 43.7 EBC
    1 point
  49. Asahi Black is still imported from Japan (checked today). You can definitely feel the weight in the bottle compared to others. Shame the beer isn't that good - I had a couple at a Japanese restaurant a couple of weeks ago.
    1 point
  50. Eminem (M-N-M) Pilsner A 50/50 partial mash. I called it "MNM" because of the hop choice - Moutere, Nelson Sauvin and Motueka 1.7kg Coopers OS lager 2.0kg GF German Pilsner Malt 200g GF Vienna Malt 200g GF Sour Grapes 150g Sugar 10g Moutere @ 20min 10g Nelson Sauvin @ 10 min 10g Motueka @ 5min 10g Moutere @ 0min 15g Nelson Sauvin (steep) 15g Motueka (steep) MJ M54 yeast Expected ABV = 5% Currently mashing at 66ºC ... but forgot to add 10g gypsum
    1 point
This leaderboard is set to Adelaide/GMT+10:30
×
×
  • Create New...