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  1. beach_life

    beach_life

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  2. Classic Brewing Co

    Classic Brewing Co

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  3. stquinto

    stquinto

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  4. Mickep

    Mickep

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Popular Content

Showing content with the highest reputation on 02/03/2023 in all areas

  1. A cabbage thingy with Chicken and chilli's and little fried morsels of chicken and pork.
    4 points
  2. 3 points
  3. This is only one of many, but I don't use it all the time depends on what I have in stock at the time. Southern-Style Buttermilk Fried Chicken https://www.bing.com/search?q=using+buttermilk+for+batter&qs=n&form=QBRE&sp=-1&pq=using+buttermilk+for+batter&sc=9-27&sk=&cvid=86F5DA3E8D1A4A3D999DAC4DE0DA3BE5&ghsh=0&ghacc=0&ghpl=#:~:text=Videos-,Southern-Style Buttermilk Fried Chicken,-Allrecipes
    3 points
  4. Nothing like Brett but it may give it more character
    3 points
  5. My daughter and son in law in Handhorf at The Haus having a beer and feed. Shes sent me these pics to tease me. Little Cow
    3 points
  6. Thanks for the input The boil was 60 minutes. In the original recipe it says to go for a 90 minute boil. It also uses candy syrup but I have to order it specially and it bumps up the price quite a bit, so I used table sugar. Ditto for the yeast - MJ41 works fine and it’s half the price of Wyeast or White Labs. If it ferments out properly, and you lager it for a few months (two to three), you get a decent approximation to the real thing. I might try a longer mash and boil next time just to see…
    2 points
  7. Not really. If you are happy with the result there is not much point in changing the recipe. It is just unusual to have such a short mash but it obviously is doing what it has to do, i.e. convert the starch in the malt to sugars via enzymes, so that they can be fermented. The step mash is using different temperatures as the 2 main enzymes work best at 2 different temps. How long was the boil, I didn't notice it listed in the recipe?
    2 points
  8. I felt like acting the Goat. This is a nice beer, I have had it before, a good fridge filler.
    2 points
  9. 2 points
  10. This one is pretty good too https://amazingribs.com/tested-recipes/chicken-recipes/fried-chicken-grill/
    2 points
  11. Hahahahhaa Welcome back
    2 points
  12. 2 points
  13. Yes, Mate it is good stuff, you can buy it at the Supermarket or make your own. https://www.thespruceeats.com/make-your-own-buttermilk-p2-995500
    2 points
  14. I hear you Phil... I am gradually collecting kegs, fill 'em and stash some. I'm also trying (trying being the operative word..) to have a cuppla dry days a week. Ideally three. I entertained myself by counting all of my drinks with an App call Drink Control.... strewth ! The results are enough to make you reach out for a stiff one !
    2 points
  15. In the cellar for about 6 weeks (approx 14°C) then in the keezer for the other 6 weeks at 3°C-ish. It's quite a long brew : ferment at 20° for about a week, then 24° for a few more days, then 26° for a few more. Finally 0 - 3° for 20 days. So you're looking at 4 - 5 weeks before even kegging it. Then 3 months in the keg. Hmmm... quite long time, but TBH it's night and day compared to a "fresh" brew. I have one in my newly-converted brew fridge comig towards the end of the 24°C stage. I mucked it up a bit as I had the heat pad plugged into the cooling plug on the InkBird Doh ! Anyway, I would like to knock up a cuppla brews and leave them in the corner to mature. Once I'm happy with them I might also bottle a few from the keg. I would do a double brew but have had a few teething problems sizing up the brews with the GrainFather software. On second thoughts I can onyl do one at a time as I only have one brew fridge ... If you're interested I'll post the recipe I used
    2 points
  16. Looks like one of the Weihenstephan monikers has fallen off the tap. Inexcusable !!
    2 points
  17. Berliner Weisse. Using https://wyeastlab.com/product/berliner-weisse-blend/ for the fifth time, full repitch onto the cake. Autolysis is apparently not an issue with a longe ferment - this was 5 months - as all the bad bits get eaten. 6% apparently. Nicely sour, dry, pungent on the nose. Kinda umm, Brett (for those that know) - grass, hay, farmhouse for sure. Very refreshing.
    2 points
  18. A somewhat disappointing head performance on this one, but otherwise this Taiheke Pale Ale is actually a very nice beer on what is turning out to be yet another wet "Summer's" day...
    2 points
  19. Here's something for you VB lovers. https://www.brewsnews.com.au/2023/02/03/fridge-magnet-highlights-difficulties-in-marketing-innovation/#:~:text=Fridge magnet highlights difficulties in marketing innovation Je ne boirais pas cette merde si c’était libre
    1 point
  20. Mate we don't know that, but we will take you word for it
    1 point
  21. Lucky I only had that sticking out @Classic Brewing Co
    1 point
  22. Thanks Phil. I'll try making it. Not sure if it would be a good call for Chicken Kiev, maybe a KFC "clone" instead
    1 point
  23. Thanks for the input @kmar92: I'd happily tweak it next time. What are you thiking ? A longer mash and a longer boil ? TBH the chemistry of it all is beyond me ...
    1 point
  24. Made me think: I wonder what you might get from a co-pitch of Lallemand Farmhouse with Philly Sour?
    1 point
  25. Look great Phil ! Do you coat them in buttermilk first ? I've seen those recipes, mainly America ones. Dunno what buttermilk is over here, have to look it up
    1 point
  26. Both look really good mate
    1 point
  27. found the old shilo which was my dad's but a young 8 year old me and a blue biro did the dot to dot
    1 point
  28. Simples, marinate some chicken pieces, crumb & batter them - home-made KFC & a few mini roast spuds.
    1 point
  29. 1 point
  30. Welcome home mate, I will get your parcel in the system.
    1 point
  31. I agree, I have them growing & they will burn your lips, tongue, throat & everything else, but that's half the fun.
    1 point
  32. That is teasing & a nice place Paley, been there heaps of times, love it.
    1 point
  33. I have not and thought it was a silly idea, but I have tried a few and it works well. Reaper may be a bit too much though
    1 point
  34. Into my first stout, after about 3 weeks it’s tasting really gd… my question is, I’ve heard of a chocolate stout but has anyone done a chilli stout, I have these Carolina reapers which need to be used
    1 point
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