Jump to content
Coopers Community

Leaderboard

  1. Titan

    Titan

    Coopers Club Members


    • Points

      9

    • Posts

      1,470


  2. Waynealford

    Waynealford

    Coopers Club Members


    • Points

      8

    • Posts

      73


  3. Goldcoast Crow

    Goldcoast Crow

    Coopers Club Members


    • Points

      8

    • Posts

      328


  4. MUZZY

    MUZZY

    Coopers Club Members


    • Points

      7

    • Posts

      2,690


Popular Content

Showing content with the highest reputation on 08/18/2020 in all areas

  1. Now for my first toucan dark ale, with hallertau hops, actually really nice, not as heavy as I expected
    4 points
  2. My first try if the draught toucan with Ringwood hops, not bad, but a lot more subtle compared to the high octane APA and real ale I have been drinking
    4 points
  3. Doppelbock. Not yet fully carbbed but such a nice beer.
    4 points
  4. I have a split batch at the moment - bog standard Czech Pil in the big one (about 15L after decanting) burbling away nicely at 15 degrees. Decanted some pilsener to make an Abbey; added 500gm wheat malt extract, some coriander seed, 560g invert sugar and some Willamette hops - OG 1.086!! The Abbaye yeast is chewing away quite well at 21 degrees, decent krausen in the craft FV. Have no idea what it will come down to, but I will leave it as long as possible to avoid the overcarbing I got in the last few because I bottled too early. If it gets low enough, it might be the biggest beer I have ever done - current record is 9.2% for a saison (bottled too early so very difficult to pour but it was a bloody nice drop).
    4 points
  5. well about 50hrs into fermenting and i am loving the strong fruity smell from the fermenting fridge
    3 points
  6. It just measures density of liquid, it doesn't really matter whether it's sugar or salt or anything else dissolved in it, it'll still work. I bought a Stevenson Reeves brand glass one off eBay years ago, it's been fantastic. Would recommend for sure. I get the idea about refractometers using less but even hydrometer samples take less than a glass of beer per batch, and the good thing about them for FG tests is you can smell and taste it to see if there are any issues.
    3 points
  7. Dude, I have been brewing for 8 months, purely kit and kilo. I put 9g of crushed seed in the last 5 mins of the hop boil for this one, this is pretty much my first foray into making shit up based on some interwebs info (http://allaboutbeer.com/article/abbey-and-trappist-beer/). Previously did a Wit with orange zest/coriander in the boil, and dry hopped some more orange zest for aroma. Will let you know how it comes out
    3 points
  8. Sticklebract come from Alsace in France, up near the German border. Alsace was occasionally in France and sometimes in Germany over the centuries but is the major hop growing area now in France. It's the hop used in French beers such as Kronenbourg and also, if you live anywhere where Aldi have a liquor licence you can try it in Sainte Etienne lager from France. Not a bad euro hop, similar to Belgians. Use as per Hallertau etc.
    2 points
  9. I like sticklebract because they're cheap! Not sure why they fell out of favour - displaced by 'new world' varieties, as they seem a perfectly respectable hop to me. Just bottled a brown ale that used them for bittering but have also used them often in the past - Pale Ales, bitters etc. I think the name is a bit off-putting. I'd mentioned this in a thread previously - quite some months ago and as Hairy says I too thought they sound more like some kind of infectious disease! I reckon they just need to be re-branded. My general impression is they're quite well suited to English styles but as mentioned I did use them in an NZPA along with two other less fashionable and very cheap NZ hops (Dr Rudi and Green Bullet) and it was a perfectly respectable beer.
    2 points
  10. Well the xmen ipa i did on Sunday is done. The LALBREW VOSS KVEIK yeast did its job, 1.058 to 1.010 in around 40 hours. Dry hop today with 25g Chinook and set freezer to cold crash. This will be kegged on Saturday a fast carb. Drinking so much beer during our lockdown i need to brew weekly. 19l a week, is that too much to drink?
    2 points
  11. I'm still KnK brewing after almost 3 years. CLEARLY you are also more adventurous than me. I add hops to most brews now and have started dabbling with reactivating Coopers commercial yeast with mixed success rates.
    2 points
  12. Yeah, cheers, @Journeyman. Like Boozadog I haven't brewed anything over 1.060 yet. I'm only doing kits and I prefer not to have very high ABV for the sake of family cohesion. As well as my own mental cohesion.
    2 points
  13. I never worried about it either but when I noticed the fairly big variations, it got me thinking. I never noticed any difference but I never did side by side comparisons of different batches either. So adjusting the early additions but not late additions sounds like the way to go.
    2 points
  14. Am really glad you like them Norris... another good brewing mate gave me some good feedback too on that golden drop with a dark and stormy backdrop ha ha.... I do fekkkk about to try to get a nice shot... and really enjoy doing it as there are some great big sky views out here ; ) The challenge is now to keep making brews worthy of turning up for a big sky photo And the only other problem - don't work real well when it's dark : ( But when yer got a sky like this... what a ripper backdrop.... matches nicely with a lovely tasty All Grainer ; )
    2 points
  15. Will do by the way fermenting temp of 20c constant
    1 point
  16. BVIP finished a little lower than expected however not a bad thing. 1.022. Added the vanilla pods and cold crashed. Here’s to having a bloody nice porter in a few days
    1 point
  17. I actually had a measuring jug in which I put two teaspoons of bakers yeast (around 10g I'm thinking) then I filled to 110ml with boiling water. When the water had cooled to around 30C, I sprinkled on the US-05, covered the jug with cling wrap and then waited for around 15 minutes. Then I stirred the yeast into the water and then pitched it into the the 22C wort.
    1 point
  18. Beer has not rhyme or reason. I've had krasusen til bottling, and others barely noticeable and last 12 hours. HYDROMETER.
    1 point
  19. Measure your Specific Gravity SG with a hydrometer today. Check it in 24 hours. Hopefully it has dropped.
    1 point
  20. I haven't used Sticklebract, but have sampled home brewed beers that used them as a bittering addition predominantly. Not to say it can't be used successfully later in the boil for more aromatic/flavour orientated characteristics, I just haven't seen anything written from those that have. The high co-humulone level suggests one should be wary of boiling it for long periods if fermenting with with a clean ALE yeast due to the possibility of it throwing harsher bittering tones. The beers I tasted it in were LAGER yeast fermented beers that tend to subdue & smooth harsher bittering tones, so were both enjoyable to me. If late boiled &/or steeped in an ale yeast fermented brew it would certainly avoid any of he harsher bittering tones. I don't know much beyond that. Maybe a gem in the rough? Just my 20 cents, Lusty.
    1 point
  21. I just laid down the equivalent of a Double Toucan Pale Ale by using one Kit of Australian Pale Ale in a 15L craft fermenter filled to around 11L. I did a 300g Voyager Winter Wheat Malt steep/sparge at 65-70C for 30 minutes and the boiled the wort with about 70g LDM as suggested by Ian H's Spreadsheet. I then put in some Centennial, Cascade and Galaxy for flavour when the wort was down to about 80C for about 20 minutes. I then poured the can into the FV and pretty much dissolved it with the wort then topped it up with cold water to about 22C. I then took a OG sample and then pitched packet of US-05 yeast which I had rehydrated in some water which had been boiled then allowed to drop down to about 32C. The water had two teaspoons of bakers yeast in it where was there when I poured the boiling water into the measuring cup as a nutrient. The OG was 1.050 compared to the prediction of 1.055 from Ian H's Spreadsheet. I think that not all the kit dissolved in the water because when I took the OG I later noticed that there was a bit of a drip of extract on the kitchen paper I had under the FV tap. Perhaps this explains the variation. 1.050 is the value that Ian H's spreadsheet predicts without any Wheat malt steep. But anyway I guess that's close enough. Any comments?
    1 point
  22. i was wondering whether that was do-able.. might give it a go with the next batch
    1 point
  23. @Boozadog picked one up the sames as yours a few minutes ago from an aquarium place in Wingfield - $12.95. Pretty happy with that. Cheers.
    1 point
  24. All my beer is bottled in Bundaberg ginger beer bottles, but the 750 ml ones with the metal screw cap.. I love ‘em!. ! Never a leak or explosion.,caps are easily fitted and reusable countless times. I’m sure the smaller ones would be fine. As others have noted, they are under pressure with the ginger beer so all should be well. Good luck!
    1 point
  25. I agree with Kelsey, for fg reading a hydrometer reading is best and smell and taste will dictate how much if any dry hops you need (presuming you dry hop after ferment is complete).
    1 point
  26. They had pressure in them originally, why not? I've used them for beer before, the crown seals fit them.
    1 point
  27. I’ve been putting home brew in the Burrundy ginger beer bottles sold by Aldi for some years now and sealing them with Coopers caps. Have yet to have any fail so I think you should be OK.
    1 point
  28. Keep in mind it's limited though. @Boozadog"Its just a normal hydrometer reads from 1000 to 1060"
    1 point
  29. Great suggestion, Boozadog. I just broke my hydrometer and need a new one. The pet shop is lot easier for me to get to than the LHBS. Thanks.
    1 point
  30. Coriander seed when crushed gives a lovely orangey flavour/aroma. Bog standard ingredient in Belgian/Trappist/Abbey beers. Try it, it's quite subtle....
    1 point
  31. Don’t fill it so much ha ha ha I don’t fill it right to the brim so I can put my auto syphon in and then draw off enough to lift, about 4-5ltrs Then I just tip it in through a strainer
    1 point
  32. Siphon. Short length of thin hose, poke it in, thumb over the end, pull it out, thumb off, voila. Only need enough out such that it can be safely lifted.
    1 point
  33. Coriander seed?! Interesting. I think that's first time I've seen anyone use coriander in a brew. I guess half the people who drink it will hate it and half will love it.
    1 point
  34. I tried to "hack" my cube but that wasn't too successful either. I took be bung out and attached a tap to the cube. Once I tipped it far enough, I opened the tap to let air flow through, letting the wort run out nicely. However the hot wort warped the cube a little and the tap became rather loose. It worked but wasn't particularly trustworthy. It was all a little flimsy
    1 point
  35. Apologies for the not-so-festive photo but it is important in a cupppla ways: 1. The lovely crisp and feisty AG IPA most recently been kegged.... and 2. Last time that that lovely Spiegelau Ale Glass was seen alive on the weekend... : ( ...prior to an unfortunate plunge to the terrible unforgiving tiles... fortunately in a mostly empty state ; )
    1 point
  36. as a fellow noob, this is what i've been doing with the steriliser. bought the cheaper one at $10 rather than the big brand one for $50 (500ml). i mix 10ml in 6.7 litres of water and pop that in 10 litre water jug. from there i use a 52 litre storage tub to to sanitise the mixing paddle, collar, lid and any other bits that i'll need and it's easy enough to tip into the FV too. i do the lids in a 1 litre pyrex measuring thingee. when done i tip it all back into the 10 litre water jug and reuse on the next batch then tip it out and make another 10ml/6.7 litre jug. the back of the bottle says 1.5ml per litre, i find the 10ml/6.7l split is something i can remember easy enough.
    1 point
  37. 1 point
  38. If you blokes don't stop teasing him, he'll probably go noocula.
    1 point
  39. I have only done a handful of brews on my Grainfather so far, but no chilling is very tempting. In fact I have done it for two of the brews. It made the brew day feel so much quicker. and of course it was actually quicker. However, for the time being I will persist with the counterflow chiller, especially in winter. My last couple of all grain brew days have gone hassle free. That also makes the brew day go quicker.
    1 point
  40. I just love the smell on brewday .
    1 point
  41. XPA just coming to the boil. Im 6 point higher pre boil and correct on volumes. I still need to add the honey with 10 to go in the boil. I need to check my profile for efficiency settings.
    1 point
  42. Brew day! Mosaic Amber Ale Cheers & good brewing, Lusty.
    1 point
  43. Coopers Recipe Spreadsheet - August 2020 Hi Team Latest Coopers Recipe Spreadsheet is attached. August 2020 ROTM added: Coopers Vintage Ale 2020 & Left Field Spiced Lager. Click on the recipe name in red for pdf's of these recipes. Coopers Recipe Spreadsheet V2.10.4.xlsx As a reminder, I previously added some columns at the end of the spreadsheet with links to the Coopers Recipe of the Month graphics/artwork/labels going back to February 2017. Download them to your computer to make labels for you bottles, cans, taps, etc. Otherwise, spreadsheet functionality remains the same: You can click on the recipe name to jump to the recipe on the Coopers website (for those in au only) The little triangle icons beside each column title are auto-filters and can be used to sort the spreadsheet by the respective column You can also use the drop boxes of the variables in each column to show those variables you want to see. For example, under Difficulty if you choose the Easy variable then only those recipes rated as Easy will be displayed Or under Can 1, if you choose OS Real Ale only those recipes that have the Original Series Real Ale (as the main recipe can) will be displayed. Unfortunately I am not clever enough to be able to show those recipes where Can 2 is a Real Ale Any queries? Post them to this thread.
    1 point
  44. I had similar experiences with the DIY kit hydrometer it was ok and all . I brought this one from a pet shop I find it's more accurate ,also has temperature so helps come yeast time was only like $10 off memory
    1 point
  45. Try the FB page for HB Australia - a guy wants to do a Coppers Larger BAIB.
    1 point
  46. Hi Sil I think this would go fine. I have recently done two toucan recipes. It was partly to get through some of the cans I bought during the great Woolies clearances a few months ago. Aus Pale Ale + Family Secret Amber Ale + Only 200g LDM to steep some hops 25 Litres OG 1.044 - FG 1.012 4.6% ABV in bottle IBU 47 - EBC 23 Aus Pale Ale + Preachers Hefe Wheat + 500g Dry Wheat Malt to steep some hops (and just because I had it) 25 Litres OG 1.049 - FG 1.006 6.0% ABV in bottle IBU 20 - EBC 12 Note the higher brew volume of 25L. Both are carbonating away in bottles so have not tried them yet. Next weekend will be the tasting-day. I note that your recipe is showing at the high end of American Pale Ale on the chart. I do not know if or how the IanH spreadsheet takes into account 2x Kit Yeasts rather than just one. It just looks like it assumes you are using enough. I would definitely use both. I did for the two brews above, even though they were not equivalent to 2 kit 'n' kilo's, they are more than 1. I note that yours is the 2 cans plus 1kg of fermentables. All the best with it. Cheers Shamus.
    1 point
  47. Well legends, Day 14 is finally upon us! So stoked to finally taste this bad girl! As soon as I’ve cracked it the smell of sweet tartness from the pineapple was upon us, super fragrant and super hoppy. Its cleared up almost perfectly and I’d say after another week or two she’ll be clear as day! Flavour is really nice, way better than I expected...I haven’t been brewing long enough to know exactly but the combo of Topaz & 1st Gold seems to marry nicely with the pineapple... malty, hoppy with a soft tropical pineapple flavour, it’s bloody delicious and I’m super stoked!! Took a couple of pics, not sure if they do it justice but hey! Cheers & Beers
    1 point
This leaderboard is set to Adelaide/GMT+10:30
×
×
  • Create New...