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  1. iBooz2

    iBooz2

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  2. Classic Brewing Co

    Classic Brewing Co

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  3. PintsAtMeLocal

    PintsAtMeLocal

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  4. DavidM

    DavidM

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Popular Content

Showing content with the highest reputation on 01/18/2022 in all areas

  1. Ekuanot IPA. Just over 2 weeks old
    5 points
  2. And maybe camel or cow in a solid or fermented state too!
    3 points
  3. Happened to me many years ago. Was a coopers stout stored in a tin shed loft. Must have been close to 50c up there. Lol. Lost about half the brew. BTW dont hose then to cool them down, only makes it worse because the bottles shrink. Lol. It was a huge mess. IMO its stout that is most likely to do this and pressure can increase over about 6 months. If you open them you will lose all the beer. I store all mine is a wooden wardrobe. In a tin garage. It provides a small amount of insulation against the heat. The back is covered in a low grade insulation. Perhaps helps a bit. Naturaly ensure all fermentation is complete before bottling.
    1 point
  4. It’s got (amongst other things) malted barley extract, yeast, water and dextrose in it. It’s basically a beer in solid state…
    1 point
  5. Hey Al I agree, I just meant the style of crust if it could be replicated. Homemade Pizza is the only way to go.
    1 point
  6. Sorry Chef Phil, those PG Coles sold so called pizzas are not for me. You could be eating a pet food grade dead cow from the UK or camel meat from Egypt with this stuff, refer ABC program on food substitution and I quote below ingredients. Home made for me or starvation ensues. Country of Origin: Made in United Kingdom FFS - why can't we make them here. But not out of pet food grade protein please? Ingredients: Wheat Flour, Tomato Puree, Mozzarella Cheese (10%) [Milk, Salt, Microbial Rennet, Starter Cultures], Water, Vegetable Oils (Palm, Sunflower), Cooked Manufactured Bacon (3.5%) [Pork, Water, Dextrose, Salt, Smoke Flavouring, Stabiliser (Pyrophosphates), Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite)], Fermented Pepperoni - Heat Treated (3.5%) [Pork, Pork Fat, Salt, Spices, Dextrose, Herb Extract (Rosemary Extract), Spice Extracts, Antioxidants (315, 316), Preservative (Sodium Nitrite), Starter Cultures], Green Capsicum (2.5%), Red Onions (2.5%), Red Capsicum (2.5%), Yeast, Salt, Thickeners (Modified Potato Starch, Guar Gum), Sugar, Barley Malt Extract, Emulsifier (472e), Acidity Regulators (Calcium Carbonates, Calcium Phosphates, Ascorbic Acid), Garlic, Herbs and Spices, Flavour, Vitamins (Niacin (B3), Thiamin (B1)), Mineral (Iron)" Do I need to quote more sheet? Not for me. All Aussie or SA fresh produce/ingredients would taste and be much better as you know.
    1 point
  7. Homemade Pizza will always be one of my favourite things to eat, although I am very fussy with my pastry/bases, I like them thin & crispy but I am not so fussed with sourdough - I do like it but I have become a fan of stuffed crust cheese like Papa Giuseppe's. They are awesome & nice & crispy & full of flavour, but homemade is best. Cheers.
    1 point
  8. Yes it was a great day for it (locally speaking) absolutely a beautiful summers day with just a slight breeze, love it. I wish I had gone out in the bays fishing then been able to come home to a few beers and a pizza. Gee I am really hungry now for a homemade pizza so will sneak one in for dinner on the next night or two. Will have to feed and fire up one of the sourdough starters tonight so in time for prep-work.
    1 point
  9. Good to know @Itinerant Peasant , I could not have you "not having any frothy" in your frothy's ha ha.. Also good to know you are taking care of yourself during these risky C19 + C20 + C21 + C22 times and looking out for those you come in contact with. Big respect to you bloke. Get gassed up soon so you don't lose that super good trip adviser rating on your post and rail beers ha ha.
    1 point
  10. If they're not ready, you simply put them back on the shelf and let the yeast continue. It'll take a little extra time but should be fine. If there is food, the yeast will wake up again. If that wasn't the case, you couldn't successfully bottle condition after a cold crash.
    1 point
  11. Ginger beer, vienna, caraaroma and wine yeast.
    1 point
  12. Put a few in the Fridge, wait a day and try one If they are not ready you will know straight away and you have only lost a few.
    1 point
  13. And I forgot to say I used Galaxy Hops Either I drink too Much or I'm losing IT...
    1 point
  14. Celebrating a good final Ashes match win in Tassie... and a good job of the series... hmmm with German Wheat Beer?
    1 point
  15. One way of determining if the secondary fermentation is successfully taking place is that the neck of the PET bottle becomes hard. I wouldn't be letting any gas out of the bottle. Put them in a box as a safety thing however if you move them so they are in "cooler place" they should be fine.
    1 point
  16. IPA for me, need to get brewing but need my grain order to come in,
    1 point
  17. Looks good. What hops did you use.
    1 point
  18. I'm still learning my way with Hops.. for this one I used 25g Dry Hop, day 3-7 Forgot the hop boil at the start then forgot to take the dry hop out after 2 days. Tastes great, holds it's head, I got luck again.
    1 point
  19. It's a safety feature so you do not drink it
    1 point
  20. @iBooz2 @Aussiekraut @Red devil 44 Thanks you kind Brewers - thanks very very much and hey no worries - it really is just a case of me braving the NSW Covid Monster and a couple hours in the car and I should be able to get hold of some CO2... gotta get a windscreen done over there anyway eventually so am waiting till they crank back up again after the New Year - from today on ; ) And had me booster third shot cuppla days ago so will be in better shape to brave a trip out amongst the Covid vectors Vectors are living organisms that can transmit infectious pathogens between humans, or from animals to humans. (WHO Defn.)
    1 point
  21. Cheers @Tone boy Toner yes the AG and kits n bits HWs can turn out very nicely w Lallemand Munich Classic Hefe : ) As you note: "I believe some hallertau mittelfruh and some lally Munich yeast might be the way forward there?…oh and a blow off tube!!!" I would suggest trying to keep the ferment around 18 deg C if you can. If you put in Coopers FV w Collar may not need the blow-off tube quite so much ; ) But if do in Pressure Fermenter of closed bubbler sealed versions yes Blow-Off Tube a very good idea to manage the fearsome raging Yeast Monster ; )
    1 point
  22. I don't know where are you from, but I am in Argentina and here, the whole week has been 35/43°c. And as I doesn't have temp control either, I had to use kveik in order to brew a batch. As they said, it creates an enormous krausen,and in short time it reaches the fg. Although I leave it a little bit more......just in case! Regards
    1 point
  23. Hey @DavidM, what hops and quantity did you add to this? Hop tea? Dry Hop? cheers mate. Looks good by the way.
    1 point
  24. (Last Night) Bootmaker Pale Very enjoyable
    1 point
  25. Hmmmm the "What are you drinking in 2022" thread has 8 pages of comments already but the "Brewday" and "What's in your Fermenter" threads are still on the first page. Either you guys are p&^s heads or you have enough stock to afford drinking for 2 weeks without brewing
    1 point
  26. 2nd Beer for the day, a MJ Mexican Lager, not one of my favourites but I bought it on special, it is fairly dark, malty but I probably wouldn't buy it again as I prefer Pales/IPA's etc. I left it for 6 months & it has cleared up a little & mellowed. When I first tried it after a few weeks it was unpourable !!
    1 point
  27. No BBQ & Pizza for me, I am in the office catching up om some Artwork for a few recent orders but I can still enjoy a beer, this is the Wheat Beer, not as 'zingy as the others but very pleasant & drinkable. The head retention is not as good as my Pales etc. I think knock off time is about due so out in the great outdoors for me. Cheers.
    1 point
  28. Hey Toner, Great way to spend Sunday, sadly my Bootmaker is all gone until I make some more Cheers.
    1 point
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