Leaderboard

Nelson Mandela day here in South Africa. My fav local microbrewery made this one to celebrate. Cheers Tata Madiba

Not quite in the fermenter, but this is a very special brew. Our great mate Al, Boozer, has gifted me this beautiful 25 liter cube of delicious nectar known as Leigh's Lager. Feeling so grateful. Getting it temp ready @ 10 degrees for pitching.

Got a new lid for my screw on FV ( it leaked & I just need to hear the burping or I freak out it's not fermenting). Simple K&K mix as follows ; Ix Innkeepers Daughter 1kg LDM 1x BE2 Citra tea bag (steeped) IKD's can yeast. Stout can yeast from recent stout can I've used as IKD's can yeast was out of date. Yes @PintsMeLocal, we have been HOPPIFIED this time.

Brew No. 7 - Back to Coopers Australian Pale Ale extract with BE No. 2. Had to use rainwater, which is very good quality at the moment (I think!), because Dubbo is under a boil water alert. Kept an eye on the temperature as we added the water, and pitched yeast at 20deg. OG is 103.5.

Finally got the new kegerator up and running - son in law gifted me another second hand fridge which will now store the extra kegs. He's got the priorities right. Although I think there will be fridge tax in the coming months. Kegland Hazy pale ale FWK - smells beautiful Hazy pale ale

Yeah mate, i was just throwing odds bits in to shake off the rust & only read "Pale Ale". Forgot to oil the machine after shakin' off the rust.

H'mmm I rest my case about all of these breakfast cereal/fruit salad/cheese cake/dead ant beers they keep making. Just give me beer ... with hops of course.

Mismatch Dark. Very tasty.

This has a sweetness I'm not keen on, recipe mentions lactose. Not for me.

Made beer today Recipe: Untitled Recipe Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.055 SG Estimated Color: 9.1 EBC Estimated IBU: 49.3 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 2.00 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 1 40.0 % 1.30 L 1.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 30.0 % 0.98 L 1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 3 20.0 % 0.65 L 0.50 kg Carapils (Briess) (3.0 EBC) Grain 4 10.0 % 0.33 L 20.00 g Super Pride [13.90 %] - Boil 60.0 min Hop 5 29.9 IBUs - 20.00 g Galaxy [15.70 %] - Steep/Whirlpool 20.0 min, 90 Hop 6 10.2 IBUs - 20.00 g Mosaic (HBC 369) [14.20 %] - Steep/Whirlpool 20 Hop 7 9.2 IBUs - Yeast of some sort -------------------------------------------------------------------------------------

Boys’ weekend: T-Bone, beer and wine, and bone marrow as a starter

Reading this warms my heart! On Sunday I decided to do a quick brew and grabbed some Kveik yeast slurry that had been in the fridge for about 4 months. A quick feed of LDME and kept at 35 degrees or so and 6 hours later was raring to go into a simple kits and bits brew. Airlock activity within 30 minutes and now 24 hours later about 3/4 way to expected final gravity! Will dry hop tomorrow morning, then let floc out then cold crash then bottle Sunday! My biggest issue at the moment is keeping the outside brew fridge temp up above 33 with just a single heat belt and over night temps around 5 ! First world problem…

Hi AK, This is the Kegland recipe from Brewfather. I did delete their recommended salt additions because they were for reverse osmosis water. I figured most people would not use reverse osmosis water, so that detail was not overly relevant. Anybody else brewing, who adjusts their water profile would work it out for themselves. Anybody who does not adjust their water, would not worry about it at all. Good question about the phosphoric acid. 6.6ml seems like a fair bit. Maybe it is to help out with the sourness. I sometimes use lactic acid. I have never used more than about 3ml and my pH readings, 10 minutes into the mash, are about 5.4. I have not tested the pH in the finished beer. When I did my version of the Miami Weisse, I used 175g of Acidulated Malt in the mash instead of lactic acid. On that occasion, my mash pH was 5.2. On the Philly Sour question, I used 2 packets of Philly Sour because that is what the recipe said. The Lallemand website suggests a pitch rate of 50 - 100g/hL, which is 11.5g to 23g for a 23 litre wort. Or 1 - 2 packets for 23 litres of wort. This brew is not cold fermented. The recommended temperature for this brew is 30°C. I did it at 25°C. By the way, why don't yeast companies just quote their pitching rates as 0.5g/L - 1g/L as their pitching rate? What's with the Hectolitres?

Yeah they are some quality products. i've already got 2 x 118L kegmenters and 2 RAPT fermentation chambers so i'm good for fermenters for a bit but the 170L Nano X pots are what i'm looking at, as you say, the amount of extras you can get for them is great.

It's only Up from here!

Haha @interceptor Ceptor you would have loved my Christmas 2020 "Black Death" 8.2% IPA which had - all up - something like 250g of hops mostly Columbus and Chinook I had got cheap and needed using up ; ) It was nearly undrinkable to start with -- but as usual a cuppla months later on the last pour it was just.... pourrrrrfect

Throw the lactose in the garden and make a Coopers stout

I don't mind drinking unusual beers. I like to experiment tasting and also brewing unusual or non-conservative beers. It's all about exploring the possibilities and they're indeed endless. However I do think some breweries are pushing the boundaries a little too far. Let us get used to some level of experimentation first, then go further. Otherwise it's just going to be lost within all the weirdness out there. But I agree, give me a bog standard beer any day and I'm happy...well, maybe not XXXX or VD...oops...VB kind of bog standard

That's a nifty idea, you can never have enough taps going but I need to get more kegs & fill them, a bit of catching up to do. I haven't used Verdant but I believe it is very fast & suits Ales. I have used Citra & they are good.

Was a good pick up with the fridge, thinking I'll add a pluto to the kegs in the fridge so I can pour beers from there as well. Gas line fits snugly through the seal of the door. I hadn't used Verdant before this brew and also hadn't used Citra hops. The brew smells incredible - I hope it tastes as good as it smells

Looks good Mick, great score on the new fridge too

The mate there doesn’t believe in salad. Had to twist his arm to get some water

I did when I poured into a jug and let it sit for a few minutes, then pour into a glass. Tried to pour one yesterday and it's still frothy as. It's yummy as though

yes i agree , but with quality comes the price tag but they are worth every cent

Commercial brewery rates, as of course they are their main volume customers.

I nearly didn't post this as I thought it was just too basic - even boring but I have to say it was really great for a quick knock up meal using the basics, Pork & Beef Gourmet Sausages, Potatoes, Carrots, Garlic, Rosemary cooked in a baking tray in the oven & I added steamed broccoli & White Wine & Mushroom Gravy. Awesome. Oh & a few

Today I did a very quick keg filler extract brew, to keep the stocks up. 1.7kg Thomas Coopers 86 Day's Pilsner 1.5kg Coopers Wheat Malt Extract 400g Pilsner DME 22l batch pressure fermenting in the kegmenter with "Ol Faithfull" Dubbya (W34/70) aiming for 23° - 24° or so and 15psi. Planning on a saaz hop tea of 25g of saaz done in a coffee plunger and added to the keg. Brewfather predicted an OG of 1.047 which I overshot with 1.051. IBU of 38. I am planning an AG brew day this week as well, just have to get another shelf built for the ferment fridge 1st.

mate i am pretty keen on some of the Nano-x stuff I think this will be my next fermenter These have so many options , ok they are only rated to 15psi but you don't need to pressure ferment above 15 psi at all the list of accessories to this fermenter https://cheekypeakbrewery.com.au/wp-content/uploads/2022/05/Fermenter-Accessory-Guide.pdf You wouldnt want ever accessory on that list but everything there looks brilliant

I've been waiting for these to be released since last year but 2 weeks ago i've decided im going Nano X pots now haha

I'm still drinking my keg of Stout that i kegged on 2/4/2021 and it is bloody sensational. Definitely should age stouts as long as possible.

Looks interesting. 2 questions: What's the phosphoric acid for? Just for souring? Why 2 packs of Philly Sour? Is it cool fermented?

Panic! Lager. Started off as a Pale Ale kit kio and partial with 2 packs of pale ale yeast, after a week i didn't think it was doing too well (temperatures here are about 14c in my brew area) so i threw in a pack of the cooper's lager yeast that comes with the European Lager can. Left it another week and kegged from there. happy with the results.

I'm a member of a couple of other forums, different subject. In one they have a few smart alex. Causing arguments and in general not helpful. Condescending, belittling etc. I'm posting less and less now and members are leaving. I would just like to say this is the best managed forum I have had the pleasure of joining. Congratulations to the admin and all the members here. Well done.

Sounds like a solid brew Joe mate let us know how turns out

Nice setup Mick ! Now when transferring from a FV into a keg by gravity I use a gas adapter and a piece of tube with nothing on it. For some reason the spunding valve thing didn’t work for me.

Hmm, I aged a RIS and it lost a fair bit of it's character, the warm alcohol and liquorice was gawn

Looks just beautiful Sainter, mate. Cooked to perfection I might add.

Yes, I have been a fan of F1 for 30 years approx. . Before moving to Australia I lived only 40 k from Silverstone and many of the teams are very close to my home town. What is now called Alpine started as Benneton less than 2 k from my house. I don’t stay up late to watch it but catch up the next morning on Kayo.

Gee, I wonder what the reason for all the froth might be. What was the recipe and your process? Maybe it is not the carbonation process. I wonder if a brew like a Choc Milk Porter might have got lots of microscopic particles in it that, when you pour a beer, provide nucleation points to allow the CO2 to escape from the beer more than usual. Porters and Stouts do tend to be frothier.

Hi Slopster, here are two options: Macho Macchiato Stout White With One Dark Ale Click on the recipe name in red to see the recipe in detail. Otherwise you could download the Coopers Recipe Spreadsheet and search for the word lactose for other recipes with lactose in them.

My experience is the same. I did notice something interesting the last time I ran out of gas: Like you, I now use a mini regulator on the gas line to each keg. So my main regulator is set to 45psi. I can then set my mini regulators anywhere between 0 and 40psi, depending on whether I am force carbonating a keg or just serving. By having the main regulator set this high, although the "in" side of the regulator appeared to drop like a stone to zero, I did notice the "out" side of the regulator slowly drop from 45psi to 0psi over the 2 week period. And it dropped gradually. Therefore, giving me time to think about arranging a replacement gas bottle.

The Nano gear is great quality, I am very happy with my 70l Nano BIABasket.

Another great brew of the Woodforde's kit range. Bure Gold Golden Ale. ABV 4.7%. Hops are Cascade and Amarillo, fermented for 11 days. Didn't like it much at first, but now after 10 weeks in the bottle it is really nice, I am happy with it.

Go for a walk in the Garden, you will find somewhere to sit a beer just for a pic (or take a post with you). you can drink is elsewhere!

It'll be blaaaardy beautiful all the same @Classic Brewing Co CBC Head Brewer Phil ; )

Amber Ale on a Cold late arvo. Not the best photo..

Another fan here. Your stout sounds like a real heart starter, throw me a glass.

Lawn Food Stout. Yummy, 73 ibu, maybe 9.5% in the bottle

This is now the fourth kveik-fermented brew where I've tested the idea that with this yeast bottled beers maybe condition much quicker than usually associated with other yeast strains. The first time I tested this idea (AG batch) seemed to suggest this was not the case, though that beer, a Golden ale was certainly good to go at two weeks. The second such 'experiment' suggested otherwise however. That partial mash beer - a porter, after accelerated carbonation induced by putting the entire bottled batch in my fermentation fridge at 30ºC was perfectly drinkable after 7 days. Similarly with a dark ale that followed. And now, this latest partial-mash English bitter: I'm tasting this now at just four days in the bottle! I think carbonation still has a way to go... though this lower carb does actually suit the style, but more importantly, this is ready to drink now! Of course it will change over the coming weeks but there's no hint of that familar "green" that I normally associate with young beer. So, brew day to glass in eight days all up, thanks to Kveik - the perfect yeast for impatient brewers! Actually, the motive behind this was I wanted to allow my stepson to sample this one. He's here from Germany at the moment and flies back in a few days time so the pressure was on! Had the same pressure last month when my daughter visited for a couple of weeks. Where would I (and the kids) be without Kveik?

Haha @kmar92 Kmar nothing too outrageous - I did sorta half half with wheat and barley - and the barley was made up mostly of Veloria w some W Carapils Dextrin Malt and some Gladdy Lager Malt that was handy for a bit of diastatic power - then buggggger all HT Mit @60 for low bitterness and a bit of Citra at the very end for a hopefully citrus finish... on a clean no impact yeast - US05.... so sorta like doing a Weizen except major difference then using a plain Ale Yeast... just sorta made it up as I was going along but it does smell lovely in the Ferment Fridge ; ) Fermenting now around 17.... so should be pretty clean am thinking And I am sorta thinking it should end up an easy-drinking-creamy-brew which I suspect the commercial Brewers are chasing so as to sell plenty tinnies or Pints of it?