Jump to content

CATpAW Brewing

Coopers Club Members
  • Content Count

    37
  • Joined

  • Last visited

Community Reputation

0 Neutral
  1. wondering if anyone has any technical knowledge or supplier details about a keg system known as a "keggy". Spotted it visiting the following website : http://ciderworks.mysouthwest.com.au/Our%20Products Apparantly it holds 12.5lt. Searched the interweb but couldn't find any other references to it, let alone technical info or supplier details. Any help is muchly appreciated.
  2. hey wiggy - I concurr - I reckon your bang on. Whilst having every ingredient thoroughly dissolved gives the yeast the best access to the the fermentables in your vessel, they're very clever and voaracious little critters that would have just munched away at any lumps that were sitting on the bottom of your fermenter. Don't fear, and enjoy your pils.
  3. on the matter of dry hopping and bags, my approach and logic is: I use a bag so that I dont have to wait post fermentation for hop pieces to settle, or avoid racking. If using pellets or plugs, careful with your bag size. the hops will swell considerably, so your bag should have at least 75% free space when filled with the pellets or plugs. the other thing to watch is that the hop bag will just float if not weighed down, and of course you then dont get the maximum hop and brew exposure. I weigh my hop bag down with SS bolts - surprising how much weight is needed. hope this helps
  4. If your not up to the construction of a chiller, as an alternative, consider one of the cheap (read chinese or taiwanese) wine fridges that can be found in some discount electrical retailers. They generally have an operating range of 12 to 22 deg C, the lower end being perfect for lagers and the higher end for ales. There are some that even have built in heating as well as cooling. You need to carefully check the dimensions, but don't be put off if using an airlock in the lid of your fermenter which might not fit - just fit a small diameter hose and run it into a small bottle that sits at the base. Been using a larger wine fridge for the last year now, that can hold 1 x 30lt and 1 x 60lt fermenter. It even has dual temp control so can be fermenting an ale and lager at the same time. Since getting this I have nailed my temp control, and the quality and consistency of the brews has improved out of site
  5. hey Chris, some great advise and wisdom offerred already, but 1 point I didn't see addressed. To fix the issue of pitching your yeast at too high a temperature, think about keeping a 15lt container of water in your beer fridge for brewing days. This will permit you to hit your target temperature even when the water out of the tap is quite warm. I will mix my ingredients using approx. 2lt of boiling water, meaure my ambient water temperature from the tap, and fill to what I calculate is the right level in the fermenter. I then top up with the chilled water which is around 5 deg C, before pitching. I'll pitch my ales at around 23-24 deg and my lagers at 19-20, and then using a wine fridge drop the ferment to 19 for ales and 14 deg for lagers, over 24 to 48 hours. hope this helps
  6. hey Matt, I'm hearing you brother. I've put down over a hundred batches in the last couple of years, and never had a Coopers kit fail in any way. When I have strayed from the path and used alternative brands, looking for something new, I have had a high percentage of failures. In some cases it was yeasts that just did not activate, in other cases the brew became infected. I've learnt my lesson, and have found that amongst the Coopers range, with the addition of various fermentables and hops, there isn't much I can't make and I have over 20 different brews that I enjoy and get consistent, repeatable results from.. I reckon the secret is in the quality of the Coopers yeast, plus a higher turnover of stock which leads to younger/fresher product on shelf. CATpAW Brewing
  7. an interesting topic that raises the question - has anyone found a way to recycle these mini kegs and use them for filling with home brew? If so, how? Would be interested in doing my thing for the planet and making good use of what would otherwise be used for lanfill!
  8. hey Matt, I've got a T-shirt that you would appreciate, that reads: I hate Golf I hate Golf I hate Golf "Good Shot!" I love Golf stick with it sunshine
  9. hidi ho brewmeisters looking to extend CATpAW's range of quality home brews with the addition of a pilsener to the range, and am hoping that my esteemed on-line colleagues could contribute some recipe suggestions for the Brewmaster Pilsener. I think I have some pretty eclectic tastes when it comes to beer, so would appreciate any recipes that you even half rate that you have made. I can get my hands on most fermentables, adjuncts and hops (75 types and counting) , courtesy of craftbrewer.com.au, so don't hold back. thanks brew buddies! :D
  10. A famous man once said ":f it smells like beer, and it tastes like beer, it probably is beer" I agree with the comments above ... it's worth bottling. Remembering I'm a rank amatuer compared to some of the HB afficianados on this forum, there's some things you can do to reduce the floaties, which may (or may not) appear in your bottled beer when ready to drink: Once fermentation is complete you can chill it down to 2 -5 deg C for a couple of days to drop out the big bits, or Rack it - transfer to another container leaving most of the sediment behind, and keeping it chilled, drop out the rest, or drop some finnings in. Made from fish bladders or something bizzare like that, the chemical properties are such that they encourage floaties to come out of suspension and drop to the bottom of your fermenter, without affecting the brews flavour, aroma or any other property. You add a $2 pack of this stuff a day or 2 before bottling, again when fermentation is largely done. Interested to hear what you do (or don't do) and what result you get when drinking time comes along.
  11. yeah good point guys - I got so excited by the price for the international range, that I didn't realise that the original series wasn't on special. Anyway, the cupboard's stocked with a few months supplies, so if you are shopping around Wynnum and can't get any, just blame me
  12. woohoo. IGAs in Brisbane have Coopers original and international series on special at $11.99 this week, from Monday. Be quick before I buy them all!
  13. hey Muddy - yep, tried a couple now. I quite like it. It pours well, has a good head and a clean flavour though with quite a spicy, almost chilli back pallet note to it. The extra fermentables and consequential alchohol content (approx. 4.5%) means that it does the trick as well! My only criticism of it is that its a bit too cloudy. I really don't have any points of comparison though as I couldn't find any alchoholic GBs at my local Dan Murphy's. Remember a mate's old man making it when I was kid, but I was more interested in getting a buzz than I was taking tasting notes. I'll be doing the same recipe again, though am likely to try and clear it up by using finings and/or chilling it down for a couple of days before bottling
  14. one for you Paul When putting down some higher ABV% brews I want to be able to pitch extra yeast. In the past I have purchased a couple of sachets of branded yeast, and set aside the yeast that has come with the Coopers can, then being able to double up on the Coopers sachets on a later batch. However, I would like to stick with the Coopers strains as I prefer their flavour profiles (and dependability), rather than using other types/brands. At the same time I'm not keen on culturing my own yeast. Ideally I would like to be able to buy extra sachets, but my local HBS doesn't have them. Any suggestions on how I could obtain extra sachets, either by post or from somewhere in Brissie?
  15. yeah, before you all start responding with "there's no such thing as too much head...", I'm talking home brew OK. I brewed a Coopers original bitter, adding just 1kg of BE1 and some Cluster hop pellets back in late June. Pitched with supplied yeast at 24 deg C then sat at 20 deg C for 7 days. Final SG was 1011 (stable over 2 days, but probably lower as I think my hydrometer reads a bit high). Bottled into 740 ml PET with 2 coopers carbonation drops. Bottled were stored at 20 deg C ambient for a couple of months. Whilst flavour, colour, aroma etc. are all fine, I get an uncontrollable excess head on the glass, regardless of how delicately I pour it. I cannot get more than a 1/2 glass of fluid, the rest being foam. I've not experienced this before. Does anyone have any insights into what might cause this?
×
×
  • Create New...