Leaderboard

One of the hottest (Phet mak mak - Thai for very hot /spicy) meals I've ever had -and that's saying something. Looks can be deceiving. A Thai take on san choy bao. Full of fresh chilli, home made chilli flakes and home made chilli sauce. Even the salad was insanely hot. May not be wandering too far from the house tomoz. I also may have snuck in a couple of BBQ'd mussels - again.

Side by Side Taste Test - Coopers Pale Ale versus my Coopers Pale Ale. Mine: Aromas of banana with underlying citrus. Malty flavour. Smooth bitterness (smoother than the taste-test with the real Coops Pale Ale). Banana-ery yeast flavour on par with the real CPA. The main difference is the bitterness. I was aiming for 26 IBU as per the real CPA. However, maybe my diluting the brew by another litre might have brought my IBU's down to 23. Mine came out 5.3% too. That threw the BU:GU ratio from 0.57 to 0.48. That would have helped "smooth" mine out. Otherwise quite close. The glass from the can was very cloudy. Mine from a keg was fairly clear, with a hint of haze. Good carbonation in both. Head retention is not great but not bad. Small circle of foam in the middle of the glass for the whole time. No lacing on the glasses to speak of.

Two different batches. Top shelf A Coopers extract Hefe 1.7kg with Wheat malt tin @1.5kg, and 300grams dry light malt to bump the ABV up to Approx 4.8% Will ferment this with Munich. Not sure that I'll add any hops. Bottom shelf A Coopers extract Coopers Pale ale 1.7kg with same as above additions. Ferment this with Nottingham. ABV approx 4.8% Probably do a hop addition of Galaxy....Dad loves it. Volume 23 liters for both.

Another nice drop from Cervejaria Colorado, “Appia” a wheat beer with honey. Nothing special but nice. Not comparable to German Weizen.

So true PJ, mate your not on your Pat Malone there. Some of the different varieties of chilli up North in Thailand where we visit the wife's folk's are so hot it's frightening. Buyer beware . Haven't got to the hallucination stage yet - I'm told it's a thing, at least that's what the bride says.

I love chilli and this reminded me of the time my wife and I went to a restaurant in Bangkok and on the table was a very little bowl of sliced chilli. I ate two of them then two more and all was OK, then they hit. I said to my wife I am in trouble here these are getting hotter and hotter. I had to leave the restaurant and go back to our hotel room and wait until the fire went out. I don't know what type they were, but it put me of eating the chilli condiments on the table.

Upon replacing my gas lines in my Kegerator the other day I suspected another leak, put on a pressure test overnight and turned cylinder off, disconnected kegs, this morning, zero pressure. ‘Got the sh&ts so pulled all lines from my Kegerator out and set up again on a table so I could find the problem, and I did, the small poppet valve inside the keg coupler was weeping. Anyway suspected and got to it before it drained the cylinder, now is replaced with a spare, no leaks. ‘Pics below.

And a toast and best wishes back to your family and friends in Brazil from the Coopers Community!

What's in my fermenter? Nothing once again. We bottled my husband's Woolworths Draught this afternoon. It finished up with a FG of 1002 after starting at 1035, so I think it will have an AVG of 4.48%. Next brew will be a Coopers Pale Ale for me with BE2, LDM and Galaxy hops (tea bag style).

I didn't post the pics of the 3 or 4 ales I may have snuck in. Onward and sideways as they say.

Yesterday this is all that I had... Coffee with frothed Oat Milk and festive Herbal Tea (well and water )

@Brocko Hi and welcome to the Forum. Original Gravity (OG) 1.033 to Final Gravity (FG) 1.019 = 1.8% ABV. This seems pretty low for the stock standard kit that comes with the 23L kit. It does seem like your ferment has finished/stalled at 1.019. This is a high gravity to finish at. My OS Lager went from 1.032 to 1.012. You are okay to bottle into the standard Coopers PET bottles. I would store them at >18°C for the standard 2 weeks. But keep them in a safe location so any possible bottle bombs do not cause a safety issue.

I actually have to soften my stance on the Baden-Baden beer. Reluctantly, because I really don’t like to waste any food or drink, I had their IPA, and it was quiet nice, full bodied, bitter and not too flowery.(I really don’t like it when my beer tastes like my wife’s perfume). Also like the 600ml bottles

All good points, but I am thinking (without knowing the recipe) that it's likely it won't go any lower after that long, I would say yes, bottle it but it would be nice to have more information. You could leave it for a couple more days & then you would know for sure.

First pic share of a brew - Its a Cooper’s Mexican Cerveza. Reliable little recipe. I used the supplied yeast. Good carbonation after 4 weeks in the bottle ( I tried them at the 2 week mark and left them as I had Christmas beers in the fridge). Seems to have improved. Definitely the Cerveza (Corona) taste and colour, although slightly darker. Good carbonation. Good mouth feel. Head retention was a bit disappointing, but I don’t think This style of beer is known for that. Surpringly clearer than I’d expected. Very slight and sweet banana aftertaste sort of gives it away as a home brew, but still, I’m pleased with this as a summer drink and 2 cartons for less than the price of one. I will do this one again, but I’ll use a different yeast maybe and leave it in the fermenter a little longer to experiment the differences ( I bottled on the 8th day). Now I’ll go back to pondering why nobody has thought of 10 over cricket? 1010 I would call it. Much quicker game.

My Pale Ale is about where it should be, 9 days in the keg without any fast carb, goes down a treat. This is always going to be on tap at Phil's Bar & Grill.

Just put a mystery brew together(not planned) A Canadian Blonde and BE2 mix with a galaxy hop bag… added to much water and the OG came up as about 1025, so I had to quickly think on my feet… was gonna do a stout aswell so I dropped 1/3 can of stout mix into it and got the OG up to 1042…. Interesting mix hence the “Mystery Brew” Also did a smaller batch of stout, 2/3 can of Coopers and a box of BE3, about 14ltrs got me to 1045… about right.

My Balter XPA Hazy AG is now in CC in the Fermenter King Junior. ‘My try sneaky taster later just to see how it is. ‘Might serve from this (see how it goes) as it was fermented @15PSI. If not happy I will transfer to a keg.

No Phil. Just PoR. I forgot to include a link to the recipe. Go here if you want to check it out. Next time I will probably add more PoR to the 60 minute boil to hopefully get a brighter bitterness. That should be closer to the commercial COPA. Plus I will do a whirlpool addition of PoR at 80C to get more citrus aromas that I notice in the real COPA. Also, getting my volumes and gravities right will help.

The things we do Pezza....to stay in shape so we can indulge in the liquid gold and lose a few KG's while we're at it.

Gold @jennyss

WOWOWOWOWOW @Mickep Michael mate you just eat like a fresh-spicy-tasty-flavour KING mate.... just beautiful!!! And WC to the max... nice work

The heat extracted from the inside of the fridge by the refrigerant is pumped through coils usually in the sides of the fridge for its cooling then sent back to the compressor for reuse. Older fridges had cooling coils mounted at the back of the fridge and were black. Fridges these days are built very much to a price point and their compressors work very hard. It would not be worth the expense of getting a better compressor as the whole circuit would need to be upgraded to gain any advantage. And I think it would be difficult to find one that is suitable.

Yesterday I rained and rained and rained for most of the day, the perfect day to hang out with friends and cook a Feijoada, a classic Brazilian meaty black bean stew, a meal with its origin in the slave quarters turning into one of their national dishes. To start of procedures we lubricated ourselves with Chopp Pilsen called Straat Bier from Cremona Cervejaria in Holambra (SP), dedicated to the Dutch immigrants in this area. A nice Pilsen style Draught, light and easy drinking, perfect pre-linner drink.The 1.5 liter pet bottle cost us $4.20. With more chopping, stirring, frying and simmering going on we opened another bottle which read Cerveja (beer) But it was a bottle of Cachaça (Brazilian rum made from fermented sugar cane most) You can’t have a Feijoada with out Caipirinha, a cocktail made with Cachaça, crushed limes, sugar and ice. Delicious but lethal. Cheers, what a great day with food, friends and fun!!

Wow Well today's round did take longer than 5 hours, I'm not sure what was happening with the groups a few ahead but they were the main reason for it. There was 6 groups between the 3rd tee and 4th green when we were at that point, which is always a bottleneck but not that bad usually. It cleared up on the 5th as per usual but then there was another backup on the 12th tee which was highly unusual. Apparently we sat around for 15 minutes there. Today though it didn't annoy me, I took the chance to have a sit down and rest. I had a great day today despite the holdups, shooting a new PB for 9 and 18 holes, only real blemish was on the 18th. I ended up finishing 4th but technically tied first with 3 others on 67. It was a fantastic feeling to finally break through the 80 barrier, and off the blacks even better. I made a lot of up and downs, the putter felt like it couldn't miss, consistently holing 6-10 footers. I did lose a ball in a water filled bunker on 3, but since it's compulsory Gur no penalty. I might find it tomorrow or Sunday when the water soaks in more GA down to 10.5 after today's efforts.

well fully carbed very fruity citrus smell like full on .Taste very nice but a little green to be expected as it is green as by next week end it will be a lot smoother cheers and enjoy the week end .1Month will be the IPL cheers

It is a deconstructed hamburger - carb laden bun definitely not needed! I had a bunless burger the other night with beetroot and pineapple as well as fried egg, fried onion, cheese tomato and rocket. Yummy

For me it was my Bent's Poke Cranking Shaft IPA. I scored this brew a 10/10 (maybe I am biased). This was just such a great beer. Strong flavours. Nice and clean appearance. Easy to drink. Considered better than the genuine Bentspoke Crankshaft IPA by those that sampled it, and by me too. Special mention to my Berliner Weisse. I scored this one a 9/10. It was just so much on point to what a Berliner Weisse should be. Loved it.

1002, wow that is really low… I’ve never managed that, lucky to get below 1010

I am no expert on it although I have used it with success, so maybe this will help. Buy Kveik and Farmhouse Brewer's Yeast - Kveik.com.au https://homebrewanswers.com/kveik-yeast/#:~:text=Kveik isn’t a beer style it describes the,yeast derived from multiple strains of saccharomyces cerevisiae.

Yeah, well I have been kegging for 12 months, it has been a smooth ride so far & there is always help available if you need it. I think I have the basics covered but if there was to be a leak or something I would definitely need help. Anyway, glad you got it sorted mate.

Good to see some brewing action Mick, I must do another Hefe myself, it is great beer.

Thanks mate. All brewers should take note of Uhtred. His mum was a Viking shield maiden queen who knew a bit about brewing, aptly named Lagertha. Legend has it she also refined the wild yeast from her husbands jocks to create a fast acting strain. All because her husband demanded "make me some beer Kviek smart!"

The guy with the headband on is Jimmy Barnes son, Jackie. Excellent drummer.

@beach_life I found an online shop selling everything for home brewing . Coopers Extract cans are about $35-40, something like a 40l Brewzilla $1500. Interested to have a look: https://www.piquiribrewshop.com.br/ I also found a recipe for 50l Catharina Sour ( smaller recipes are available)

You are making us jealous looking at all of these great beers BF, some of us will never see these in a lifetime.

@Shamus O'Sean You could check that out on the Product Info section....oh, wait..... maybe you can't.

Actually Lallemand state the following about temps for Voss Kviek. The optimal temperature range for LalBrew Voss™ yeast when producing traditional styles is 35-40°C (95-104°F).

Yes it was S-04, it is brewing at ambient & is going along nicely.

Not sure about 40°C, but 35°C is fine.

Hi Shamus, yeah it's all OK it started going down fairly quickly, it's hanging around 18-19 currently so it will be fine. I just used the kit yeast.

Passed on the Fried rice Pezza, pleased as punch with that but no could do on the G's....another fine mess.

It is fine to start at 24°C. Your fridge will get that back to 18°C within a day, easy. Which yeast for this one?

Do you mean S-04? US-05 is the red yeast packet. It is an American style yeast. S-04 is the blue packet. It is an English style yeast. My concern with S-04 is that it has stalled on me in the past. I have not used it for a long time. If I did, I might start it at 18°C. But increase to 20°C once it drops to below 1.030 to make sure it keeps going. Or just start it at 20°C and keep going. If you can, keep that one a little bit warm.

some summer themed street art

Nice looking Beer

The Coopers DIY brew kit The 23 L version and it came with a lager which I brewed according to the directions besides adding the yeast at 27° it’s sits at 24 to 26° Everything was with in the best before date but the brew enhancer 2 I used was solid I’m not sure if that matters and I am taking two samples and throwing the first I have tasted it tastes fine as well as smells fine. Well fine as flat hot beer can taste but you know

Friday arvo at Phil's Bar & Grill, Annie from next door who doesn't drink beer likes my beer, so we are having a Pale Ale, been in the keg 8 days, she is a good old stick & has a heart of gold but after a few she tends to go on a bit about money & stuff. I don't really care as it is nice to have neighbours who you can talk to & have a beer with. Cheers.

i'm sure there isn't to many males (unless starting out and never picked a club up) that would be subjecting themselves to a black marker challenge stroke day in my thoughts that are 50+ handicappers. the one we have at our club only plays Wednesday i think *White out club and Name for privacy reasons i honestly feel that not many 50+ handicappers would subject themselves to it but just imagine if they have a day out in the park and had a gross 90 and a nett 39.5 lol , i would be 2 scared to show my face at presentations

They tell me beer is 99% water - have I been mislead?