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  1. Classic Brewing Co

    Classic Brewing Co

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    beach_life

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    stquinto

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    Brauhaus Fritz

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Popular Content

Showing content with the highest reputation since 01/03/2023 in all areas

  1. Now this is a blinder - Coopers Regency Red, kegged 11/12 last year. Yum yum yum! Deffo do this one again. Not bad carbonation level: 40 psi for about 36 hours. I was a bit loath to shake it up as I preferred it clear, especially after having kept it for a month or so. I’ll recommend this recipe to anyone
    16 points
  2. Waste Not Want Not... couldn't bear throwing out the remnant brew kegged yesterday... cooled down and blended Wheaten Ale and SP2 and gassed 'er up with the SodaStreamer... Mmm think I may have been a bit heavy handed with the Gas-Inject-Button.... so a bit overschnarbed but all up - a very taschty full bodied AG fizzy beer ; )
    15 points
  3. Ok, I know, it’s only Tuesday!!! No judgment please! But… I had to try the super slurper hazy IPA ROTM. Been in the bottle 13 days only. very nice, hoppy, fruity.
    14 points
  4. This’ll be a last brew day for a while (only until I shift some stock). Duvel clone, with a step mash. It will also be the first temperature controlled too as my InkBird turned up in the post.
    13 points
  5. I did another Coopers Original Pale Ale clone today. I hit the numbers almost spot on today. OG into the FV was off by 1 point: 1.041 instead of 1.042. The heat (35°C) made it not a pleasant brewday, but at least I was in the shade inside the garage. As discussed previously, today I tried a hopstand addition of Pride of Ringwood to try to bring out a fruitiness that I noticed in the commercial version that was not in my previous clone. Pic of transferring to the FV. This is my fourth and last brew with this Coopers Commercial Ale Yeast harvest. First up was the 2022 Vintage Ale, then a Original Pale Ale, next a Sparkling Ale and then this COPA.
    13 points
  6. Did the Mowing so thought I deserved a POPPA Plain Old Pezzza Pale Ale: Glass could be a bit cleaner my apologies... but Wey Carapils very much helping with the creamy top and texture : ) A cleaner glass and some condensation to assist hiding the any dirty glass impacts for viewers
    13 points
  7. Bootmaker, it's getting better with time, it was good to start with! Sadly not too many left.. (Not the best photo, didn't notice)
    13 points
  8. Aussie Lager in my new little coopers glass! Feel like I am at the pub! Pretty happy with this! It was kegged on Sunday and is pretty clear already! Bittered with Superpride and Por at the end!
    12 points
  9. Coopers Pale Ale (kit and bits) Just a real good brew, This one dry hopped with PoR Had to put it in the Shade so you could see the Bubbles
    12 points
  10. As is usual with Voss Kviek the ferment of this AG batch is rocketing along. It has been sitting at around 35° for less than 2 days and looks like it is almost done. Dry hopped earlier today with 15g each of Astra and Enigma, only because they have been sitting in the freezer for some time and needed to be used. I will probably leave it @35° for another day or so before I start to cold crash it. After reading some stuff on dry hopping I will possibly remove the dry hops after a day in the FV, seems that the dry hop is virtually done in less than 24 hours, don't know about that but I will try it out. Not sure how good the screenshot definition is but the red line is the specific gravity trace.
    12 points
  11. Pacific Ale with rakau and Galaxy not bad!
    12 points
  12. Kaiju Krush clone. First glass out of last keg (would normally expect a bit of yeast in the glass). Nice and clear. Deliciously fruity aromas of citrus, mango and tropical. Malty flavour with tropical in the background and after-taste. Mild but present bitterness. 8/10
    12 points
  13. Brew “day” was yesterday. Very quick affair, only took less than 1 hour. Hefeweizen is on the go: Coopers Hefe wheat beer kit coopers liquid wheat malt extract 1.5kg Lallemand Munich yeast No hop boil, just dumped the tins into the FV and topped up to 23 litres with water and pitched the yeast. Easy peasy Coopers recipe calls for 1 kg of the liquid wheat malt, but I used the whole 1.5kg tin. Couldn’t be bothered storing 500g for later… Like @Mickep I am tempted to chuck in some hallertau hops, but I am determined to stick to the recipe this time haha!! Let’s see how that goes… Hopefully get some banana and clove with this one - fingers crossed
    12 points
  14. Kegged the Kaiju Krush clone tonight. The fermenters were dosed with Isinglass and Polyclar. This is one of the clearest beers I have ever seen. The aroma and flavour of the taste test I took bodes very well for this brew. Again, no room in the kegerator. I also have a Coopers Sparkling Ale ready to go. I think that one might have to wait so I can get this hop heavy one in first and minimise hop character loss.
    12 points
  15. Crafty lager - it's good, bittered with PoR @iBooz2 leetle bit of lemon there
    12 points
  16. Sparging, always use my come along to raise the mash pipe, saves the back, plus it’s a double batch.
    12 points
  17. VYL That Very Yummy Larger... But could also be called BFB... Bad Feeling Beer... or even Doom Brew Because the fact that it is sooo good... means that the Keg is about to blow But then also that might be a good thing too as then I can get my brew fridge back : ) Cheers All
    12 points
  18. End of a hoppy saison keg - YAY, this means brew day tomorrow
    12 points
  19. 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.
    12 points
  20. Wheat + Pale + Sorachi Ace + M20
    12 points
  21. A bits and pieces brewday today, using up some grain and hops. I guess that it will be an IPA of sorts. 65.4% Coopers Premium Pale Malt 24.5% Simpsons Maris Otter 6.7% Weyerman Carapils 3.4% Voyager Heritage Rye Bittered with Magnum, whirlpool/late Mosaic and Strata. I will probably dry hop with Astra and Enigma. It will be fermented @35° with Voss Kviek. Mash underway. Boil. Whirlpool/late additions. I cubed the result and was hoping to get it in the fermenter today but it is still too hot @ 52°, even for Voss Kviek so probably tomorrow morning. Hit the pre-boil gravity but I haven't checked the post-boil gravity yet, but I am not expecting any surprises.
    11 points
  22. Coopers All Grain APA and Guinness clone bottled. About 4 l in the small kegs and 17 in the cornies. Best get rid of the backlog now
    11 points
  23. Old school aussie bbq, smoked chicken thighs, Paraguayan corn bread (mbeju) and home grown salad. Simple but great.
    11 points
  24. Kegging day at Classic Brewing Co, a Real Ale & a Stout. The Real Ale was dry hopped on day 7 & there was still a bit of hop matter clogging the bottling wand for the last few litres, I didn't bother with saving the yeast for that reason, got my 19l keg & a 2l Growler & a couple of longnecks. The Stout didn't appear to be fully fermented out as the yeast cake (S-04) wasn't solid, but I think it will be OK, it finished a little high 1.014 but I have had this before. I still got 19l in the keg & 6 x longnecks. All put in the fridge & the bottle in boxes, now it's time for a beer. Cheers & Happy Brewing. *Big smile*
    11 points
  25. Coopers Pale, Almost finished this batch, another great brew
    11 points
  26. Coopers Saison, then a Sierra Nevada pale clone (both kegged), then a bottled Duvel clone.
    11 points
  27. Christmas Raspberry Lager with Japanese kissaki FWK as base. 1 kg Raspberry in keg must be aged almost 5 weeks now very nice. After a few sips got photo
    11 points
  28. Pirate Life South Coast Pale Ale I like this beer, Cashmere, Taiheke & Wai-iti hops. ‘Nice yellow colour, malty, cloudy. 9/10
    11 points
  29. My Hoptail Bar – thus far. As an experiment to try and match hop flavour and aroma of a particular beer, my 150 Lashes clone comes to mind, I decided to make hop teas of various hops in a four cup coffee plunger. These teas will make up my ‘hoptail bar’ so I can put a sample or combination of samples in a glass then pour a beer on top to try and achieve what I am after, flavour and aroma wise. I steeped 20 g of each hop in 500 ml of hot water for 20”. The steep was done at the mid-range temp of between 85 – 65 C ie the hops went in at 85 C and after 20 minutes the temp had dropped to approximately 65 C. I am trying to keep all the numbers, volumes and ratios the same so when it comes to making a bigger hop tea for a full keg hit I know what to aim for. Say I have to put 20 ml of the chosen hop or hop tea combo into a 500 ml glass to get me where I want my beer to be. I can then hopstrapolate (new word I just made up) that ratio to injecting the required amount of the chosen hop teas directly into a keg via the gas port or into a bottle. Also it should help me select what hop combinations and how many grams for late / flame-out additions in a brew for next brew day. Though it might be easier and less wasteful doing it this way rather than keep brewing batches with varying hop profiles until I hone in a recipe. It may not work out and take several glasses over several weeks to try the idea out, that’s why I did 500 ml of each but on the other hand a hop cordial may be the answer to beers that need that little bit more of a hop hit due to hop fade etc. I will report back after some hop cordial testing.
    11 points
  30. Nice looking brew @Classic Brewing Co CBC Chief Brewer : ) I beg to differ on the Bottle Carb vs Keg force Carb with CO2.... that kegging produces results bottles cannot replicate. I think the final product regarding creamy top it is much more related to what is in solution in the Bottle or the Keg that makes the difference, rather than how the Bubbles got in there. And same goes with Fast Carb or Slow Carb under pressure from Gas Cylinder... again... what matters is the relevant Gas pressure in solution -- not how fast it got in there. I guess there may be cases where the beer has less of the creamy-mouthfeel-head-head retention proteins in solution - that may be bolstered by a higher pressure of CO2 than what the bottle delivers maybe? But check out the below - they were both via Bottles off AG Worts.... as I went AG via Coopers Largies to begin with and only keggged later on... Theres a couple of @beach_life Big Red Rye (blast from the past Beachcomber ) fellas there that came down to the Deep South via little brown plazzi Bottles and were bottle carbed... not a bad head result... (and a very taschty creamy textured beer as well btw thank you @beach_life Comber) But hey @Classic Brewing Co if you and many others including myself are happy with the kegging result and are enjoying it then that is a beautiful thing! : ) I just still would like to note that Brewers can make great beer in Bottles with great creamy top, head retention and creamy mouthfeel without having a kegging set-up
    11 points
  31. I just spoke to Frank at Coopers and asked if he would confirm whether the hallertau hops came with the Old Crown Lager ROTM. Frank said yes they do, until the ROTM packs sell out; then, for some obscure legal, supply chain type reason, anybody can buy all the ingredients separately from Coopers except the hallertau hops. (This is stated on the recipe, which anybody can access). I have just exercised my credit card and bought my first ROTM kit. Frank said, as some of you commented, to keep the ingredients in the frig until winter when I will brew the Old Crown Lager.
    11 points
  32. FLICK this FLICKING hobby! Those who've read me on here for awhile know I was initially against getting into kegs. I was happy bottling away but then Kegland came out with these cheap 8 litre PET kegs which made a keg set up more than affordable. I thought, "Why not?" Then I discover 8 litre kegs empty fairly quickly and maintaining a supply of carbonated beer is a bit trickier than I anticipated, even though I bought 12 of the suckers. Problem was solved inexpensively when I discovered Keg King 20 litre PET kegs ($50 each). I bought two. 20 litre kegs take longer to empty, giving me more time to get the next keg carbonated. Sweet. The solution turned out to be a temporary fix only. With the success of a couple of brews I served the family over Christmas, one a hard cider the girls really liked, orders have been placed for my son's upcoming engagement. He wants Malter's Coopers extract lager with harvested CCA yeast and she's ordered the apple blackcurrant cider that I fermented with the Coopers sachet from the lager tin. So I'm doing 2 x 20l beer and 2 x 8l ciders for their party plus my wife and daughter want some cider for home. This is going to leave me juggling cats to keep my own kegged beer stocks at a decent level. Hence I've just ordered another 2 x 19l steel cornies from Kegland today. FLICK this FLICKING hobby! FLICK the FLICKING rabbit hole. It's got me in it's grip.
    11 points
  33. And a lovely Wheaten Ale with lots of Munich Malt to finish the lovely evening - it is not a Weissbier...
    11 points
  34. Pizza night again last Tuesday - All you low or no carb people please look away now! A chili pizza with triple smoked ham, pepperoni, mushrooms, capsicum, red chili, chili flakes, red onion and garlic.
    11 points
  35. Mountain Culture Cult IPA These guys are in Katoomba NSW Very nice, hoppy, might have a crack at making one of these. I give it 9/10
    11 points
  36. Sneak Preview of the first of the PMB Wheaten Ale... very nice... fair bit of Munich so is a bit more amberish.... Does need a little more carbonation... just a day or so in the keggler... 40PSI and a bit of 30... Yummbly Scrummbly: Funny cos it has a bit of a similar colour profile to the Rye Boi... so can understand a Brewer wanting to differentiate their brews with a few different final colours in the glass : ) Cheers all and Bests for 2023 : )
    11 points
  37. My Pale Ale, 1 week in the keg, lovely, this time I didn't try & fast carb it just to see the difference & it actually pours really nice. I am a happy camper. Possibly a better result than forcing it IMO, however that doesn't mean I won't be doing that again because it works!
    11 points
  38. I only started in October but have done 5. Last one was the IPA on Boxing day Stout Lager Raspberry Berliner Dark Ale American IPA I am a K&K guy and am enjoying it. My friends and family assisted greatly with getting more space for bottles to be stored during the festive season by drinking my stockpile. What great helpers. Might do a stout this week to put down for winter
    11 points
  39. The finish of this amazing night of family, friendship, good food and beer called for an European Classic, now this is a Witbeer.
    11 points
  40. Claytons Lager. Not even a week in the keg but already quite tasty.
    10 points
  41. Sierra Nevada Pale Ale clone. Travelling version
    10 points
  42. Did the degas and put gas back. I find i only need about 8lb to pour nicely. Its only a very short lead from keg to tap. Coopers pale ale with 550gr brew enhancer 3 and 100gr maltodextrin for head. No more bottling for me.
    10 points
  43. Cherry Sour. Not as red as I would have liked but yummy nevertheless
    10 points
  44. A 20 litre stove-top AG NZ pale ale went down today. Thought I'd try using pilsner malt as the base this time: 3kg GF Pilsner Malt 400g GF Supernova Malt 250g Sugar 25g Pacific Jade @25mins 20g Taiheke @10mins 30g Taiheke Steep/Whirlpool 50g Taiheke DH 5g Gypsum Kveik Voss
    10 points
  45. With thanks to festive Michael @Mickep for inspiration to get back to the fresh fish Ceviche or Nummus or sorry Mick you will have to remind me what the Thai version is called.... there are many versions... but if one can get hands on fresh not-frozen-and-thawed fish or catch yerself... this is such a tasty thing: And thanks Mick and your wonderful in-house expert Chef for inspiration And phaaarque - quite scary - It goes so well with a lovely HT-Mit Wey Pilly Dubbya Larger ; )
    10 points
  46. Kviek Sour. Galaxy hopped. First taste and its a step above the other 2 times I have done this beer. The extra hops has really made a difference. For some reason the head also holds nicely as well. The other times it disappeared quite quickly. Like a sour passiona. Won't last long this one.
    10 points
  47. Mash out on the 2nd batch is underway. It’s running very clear. I’m glad it out lots of rice hulls into the mash as it was a fairly thick affair. Hard to stir.
    10 points
  48. Tasting my AG lager, Hallertau & W34/70. Needs longer but its on track.
    10 points
  49. The Everbrew cans where one better than the other. They are also known to add wheat in their brews. Juice IPA Juicy IPA containing terpenes The last one was the most exiting one, a Mexican Imperial Stout, containing cacao nibs, coffee, vanilla, cinnamon and habanero chillies
    10 points
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