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  1. Classic Brewing Co

    Classic Brewing Co

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    Itinerant Peasant

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  3. stquinto

    stquinto

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  4. Shamus O'Sean

    Shamus O'Sean

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Popular Content

Showing content with the highest reputation since 07/19/2022 in all areas

  1. My Stella Artois clone. Cleared up after the first 2-3 litres. Gelatine does an okay job. Nice and clear now. No head retention for all that Carapils. Spicy aromas. Clean flavour, nice bitterness, easy to drink. Maybe not a clone, but a nice beer all the same.
    15 points
  2. Toasted Coconut Porter This one had 300g of Chocolate Malt steeped over night. You can really smell and taste the chocolate. The coconut is coming through too. Nice and tasty.
    14 points
  3. This probably belongs in another thread - but then again. My son brought me over a 6 pack of the Deeds XPA. Nice drop I though but then I though hang on a minute......... My KL FWK of the Hazy Pale Ale tastes almost exactly the same and even look similar. Won't tell the son, but my homebrew tastes better. The one on the right is the Deeds XPA and the one on the left is the homebrew.
    14 points
  4. did someone say time for a frothie? my first lager, cooper's eurolager can with s-189 lager yeast and some maris otter and red x in a partial. after the first pour of a night it settles down nicely, too.
    14 points
  5. Needed to check up on the Nitro-BeerGassing-up of the Black... it is heading in the right direction ; )
    13 points
  6. Cracked a bottle of the imperial stout I brewed about 3 months ago. I was slightly worried the carbonation wasn’t going to be there as I couldn’t see see any condensation in the neck of the bottle and due to the colour of the thing, couldn’t see any yeast sediment…. Alas she’s come up great. It’s still young and needs more time for flavours to round out but it’s all there….full body, thick brown tinged head that you need a knife and fork to get through, a subdued but definite roast and a firm alcohol warmth. My only gripe is a touch of astringency that’s present but should drop out with some conditioning.
    13 points
  7. Cracked a bottle of my dark saison. It’s not a bad beer. Everything you want in a saison plus some roast with a bit of candied berry type flavours. Probably needs another 6-8 weeks in the bottle for the strong competing flavours to round out.
    13 points
  8. The Clayton’s Lager. This isn’t half bad a beer I dare say. It’s only been in the keg for a week and needs a little more carbonation. Very malty though as I used 40% Munich in the grain bill. A good helping of Hallertau mittelfrüh gives it a good balance. So far I haven’t picked up any yeast flavours, so all is good It needs to clear up a little, so it’ll spend a week or two in the lager freezer.
    13 points
  9. Coopers Real Ale First taste, very happy with it, East Kent Golding hops at flame out, adds a nice flavour.
    12 points
  10. So far so good Gentlemen. No nasty smells and looks OK...
    12 points
  11. Flasback to my first NEIPA. Well this was more of a WCNEIPA. Had some mates round for the release ha ha ha lasted about 1.5 hours had some solid pales on tape too.
    12 points
  12. Having an Aussie lager. Super pride for bitterness and Pride of Ringwood late. Yummy. cheers all
    12 points
  13. Last of the dark ones - this, a partial-mash based on a Lion Dark Ale can combined with Gladfield Ale malt, Fuggles and Bramling Cross hops.
    12 points
  14. The Wheatie Ale First Cab off the Rank Waste not want not - I saved the last few Litres that did not fit into the keg and because bottles were not handy - I piped into SodaStream Bottle and fizzed it I left the whole gadget and sodastream bottle in the keg freezer for a while to calm down as have had over-flowing problems in the past... seemed to work a bit better this time ; ) Tastes quite nice -n and will be interesting to see how it changes as the keg carbs up and clarifies. Cheers All and avagoodweegenddonforgettheaerogard ; )
    12 points
  15. Yesterday was kind of a dark and short day. Starting of with a two month old Old Conkerwood Black Ale and finished, or better it finished me was a long neck of 10 month old Mr. Sinister Chocolate Malt Ale. Every bottle seems to be getting better. Let's see if they improved since yesterday , but this time with some nice Panang Curry crispy pork.
    12 points
  16. Coopers English Bitter (Battleship Bitter) First taste, I like, will wait another few weeks, maybe..
    12 points
  17. Coopers Pale Ale First taste of a new batch, It's good, nice flavour.
    12 points
  18. Simple stuff now Dark Lager
    12 points
  19. Cherry Ripe Stout. @Classic Brewing Co it has cherries and coconut in it. It's really really good. Coconut on the nose, cherry tang in the aftertaste. @Aussiekraut M54 yeast. 30 ibu and 6.5%
    12 points
  20. First pour of this English American IPA I put down a month ago. Quite nice. A bit of maltiness with a nice hop presence. Even though it came from a stuff up I'll have no problems finishing this keg.
    12 points
  21. Kasteel Rouge - a type of Kriek but with more oomph. The glass might be the original but it looks like one you might serve your Granny a sweet sherry in at Christmas. Admittedly a large one
    12 points
  22. From a local brewery near where I am staying at Tremezzo in Lake Como. In a world of Peroni, this lager was great.
    12 points
  23. Gave the extract clone of the Lashes a crack today.
    11 points
  24. My Coffee Stout. Batch 604. Bottled 3.9.2021 Still got abt 40 stubbies to go. Reminder to me, drinkem quicker.
    11 points
  25. Brew No.8 now in the fermenter. My first brew with added extras! The recipe is 1 x tin Coopers Australian Pale Ale Extract, 1 x 500g Coopers Light Dry Malt, 1 x 1kg Coopers Brew Enhancer No.2 mixed with 2l hot water. Stirred vigorously and added warm and tap water to 22l, then added 'hop tea' - 2 x 12g bags of Brigalow dried Galaxy hops steeped for 15 minutes in 2 cups boiling water. Finally sprinkled the yeast over the top. Brew temp. is 20 deg. I'll have to turn the little heater on later to keep the room and brew to 20 deg. The LDM was quite hard to stir in - lumps like honeycomb, but dissolved eventually. I hope the yeast is hungry! Thanks to Coopers Community members for your info and encouragement to take this next step.
    11 points
  26. Aussie lager is a pourin. It’s been a while since I’ve had this on. Couldn’t get any Barry b when I ordered malt so whe. With marry ots. Think I like the Barry B better.
    11 points
  27. First taste of my next batch of Coopers Pale Ale It has a nice tang to it, might be the PoR Hops. I Like, this will be a regular. Now I wish I put more than one in the fridge! (Cold out, inside crap Photo)
    11 points
  28. I may be in for an early night Then again, one of the neighbours is having a party and is playing doof doof. I really need a very, very gutsy stereo to educate them in good, meaning my, music
    11 points
  29. Irish Red, well... an NZ Red actually - but you know what I mean! I totally screwed up the mash on this one and ended up adding sugar to compensate partially for the subsequent loss of OG/ABV. So, because of that I wasn't sure how this would turn out. At this early stage it's still a little green but I think flavour-wise it'll be OK though seems a bit thin - I suspect ABV probably landed at around 3 - 3.5%. Colour is good though and it does look quite pretty!
    11 points
  30. Sorry and apologies to bore you all with this same Wheatie Ale but that is all that is on tap at the moment - and it appears to be settling down, clearing up and the carbs coming to a good balance ; )
    11 points
  31. I don't even know what's in this but I'm going to find out. There's a nice story behind it. My daughter's boyfriend has a grandfather that brews. They went to visit him on the weekend in a regional coastal town in SA. Conversations must have turned to Muzzy being a home brewer too and the next thing I know is my daughter's brought home a 6 pack of Pops' finest and a nucleated glass for me. I've never met the fella before and he's been good enough to gift me these. Some people are so kind. Apparently he calls it draught lager. I've already contacted the boyfriend to get the recipe. It's in the taste regions of West End/Carlton Draught. It's a very good beer. Great clarity too for a bottled beer. The glass was chilled so the clarity doesn't seem as apparent in the picture.
    11 points
  32. First pour of a Sam Adams AG. A bit undercarbed but it’ll work itself out. Although in the recipe I used there was 100g of dry hops, it’s not very bitter. Maybe should have used more in the boil… Another work in progress but quite drinkable
    11 points
  33. All of the above look amazing. Second try of a Summer Berry Sour (ROTM a while back). Good and tart, not very sweet at all. Yum
    11 points
  34. Coopers Real Ale on the left vs WW Lager on the right! The lager has just reached the 3 week mark, so the the taste test was on last night. My husband prefers the WW lager, and now I have swung around and prefer the Real Ale, which has more substance to it I think. In the FV is a Coopers Pale Ale, so in 3 or 4 weeks we can compare and decide on next flavour directions.
    11 points
  35. Nut Brown Ale. Yum. https://www.diybeer.com/au/recipe/nut-brown-ale.html Bottled 31/12/21 brew number 609.
    11 points
  36. Pint o Guinness clan. To be sure to be sure.
    11 points
  37. Big stout time!
    11 points
  38. Can't believe this is only 3 days in the keg. Kegland's FWK Hazy Pale Ale. Big smack of fruitiness and really well balanced. Tipping this'll be really drinkable in a few weeks.
    11 points
  39. Morgans amber ale with 1.5 caramalt LME and 750 g wheat LME. Cascade tea and dry hop. 2 weeks old
    11 points
  40. First taste of a Guinness AG clone, with 2% lactose for souring. The pour would get it thrown over your head in the Emerald Isle, but I proffered one to SWMBO (who hails from there) and so far she hasn’t knee-capped me, which is nice. The light brown colour of the head is due to the carbonation with CO2, rather then the N2 blend I have for serving. I’m hoping it will get the white head from the N2. I think so anyway… The taste seems about right: I just have to wait until the CO2 dissipates and the N2 kicks in. I wish I had chilled the second 10l keg that I used sour mash in so I could compare. Reckon I’m on to something here… On top of that it started to p*ss down here, first time in 6 weeks, so it seems about right to have to Guinness in the rain
    10 points
  41. First sampling of my first time ever to brew a NZ Pilsner feat: Gladfield Malts, Waimea and Sticklebract hops. Not exactly a Winter-time beer, but hey... it's still beer! NZPils.mp4
    10 points
  42. Seen this beer posted a few times and thought I'd try. Lovely old school ale.
    10 points
  43. Nice Friday evening: beers in the lake, big bottle of Duvel, and a T-bone and chips. And some red
    10 points
  44. Kegs empty Wheatie all gone... Choccy Wocc and Paleo Mozz still a week to go... back to searching for survivors... Woooohooo a couple of overflow (not fit in keg) bottles of the Sparkly Amber were found: And to me it proves that you can make great beer in Bottles : ) Has a lovely velvety texture it seems
    10 points
  45. Hey mate, Before working in a brewery, Ive always been a big advocator of conditioning as long as need be. My general time frame in fermenter would be at least 2 weeks, minimum. Just as a general rule. Whether It’s a lager or ale, I’ll ramp up the temp on day 3 or 4, that’s when you’d find your yeast has done the heavy lifting and can cope with higher temp. . If it’s a lager it goes up from 12 to 18. If it’s a an ale it goes from 18 up to 20. If I’m dry hopping, I’ll chill back down to 16 from 20 and dry hop for 4-5 days, cold crash then keg on day 14 or 15. imo it’s not always the fg you’re waiting on, you’re waiting on a yeast clean up. Yeast will produce over 500 compounds during fermentation and does require ample time to clean em back up once the ferment duties are done. I rekon you’ll get cleaner beer if you factor this in. If you’re not overly worried, keep an eye on your fg, and also your pH. If you see a jump in pH once fg has been reached, your yeast is beginning autolysis and on its way out. I’d at least wait for that….. Working for a producer of Belgian beers, we arnt the fastest brewery at pushing out beer. High fg and Yeast heavy beers need time and we gotta wait for it all to happen. Our quad can be in tank up to 9weeks before it’s ready to pack. Saying that, if we were banging out IPAs, and had a centrifuge, it may be as quick as 3 weeks from grain to can or keg.
    10 points
  46. Thanks for the thoughts guys. I appreciate At His funeral one of the speakers i think it was his sister , said when we was sitting around and the topic was kids and what they would call there kiddies. David said If i have a daughter i would like my daughters name to Be Chrystal. They all thought that sounds pretty good David, David said yeah i always wanted a Chrystal Ball So it is only fitting that this beer will be named as Chrysal Ball and to his favourite style being a hazy Ipa But once again Thankyou all
    10 points
  47. Centennial, Galaxy and Enigma late Yum
    10 points
  48. Most of the time I bottle the same brew in different size bottles, firstly ( maybe I just imagine it) I feel that they condition differently in different size bottles, and secondly I try to pair the majority of the brew with what I believe is the appropriate bottle size in regards of the style of beer. This is an Admiral’s Reserve Ale from a half litre flip top. Slightly chilled on a rainy Sydney Saturday, very nice.
    10 points
  49. Coopers Sparkling Ale A good four or five minutes between pour and photo Nucleated glass on left (Headmaster), Standard glass on right .
    10 points
  50. First bottle of a Summer Berry Sour, after 10 days in the bottle .It has 500g of freshly mushed-up cherries. Wow! Not as sweet as Kreik, but really refreshing and sour. Glad I made this one, wish I hadn’t offered as many as “gifts” to mates’ wives as my brews were “too masculine” FFS…
    10 points
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