Jump to content


Coopers Club Members
  • Content Count

  • Joined

  • Last visited

Community Reputation

2 Neutral

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Made my first ever yoghurt culture today. So simple and the results were spot on - real yoghurt! I used the "Greek" style packet mix, just to see how it all worked out, but now I'm ready to give Headmaster's method a go. It being summer in Central Queensland, I did have to adjust the water temp (29°C out of the tap) to begin at the recommended 15-20°C start temp. Thanks again HM and others for the info. Hopefully I'll be posting in the "Cube Sour" thread very soon!
  2. Yes please! I'd love to give it a go ...yoghurt and cube souring! Christmas holidays project
  3. Okay, now I'm looking into homemade yoghurt!!! I rode the wave of no-chilling beers when it was introduced and also BIAB back in its pioneering phase, I reckon you are on to a winner with this Cube Souring technique. We are lucky to have among us innovators and risk-takers that progress and promote the craft of brewing. Thanks for your great work and congratulations on your technique.
  4. Nice ground work, Headmaster! Been thinking about trying some kettle sours... this looks a much better method especially if you are familiar with no-chill to begin with. Looking forward to having a stab at it. Is there a commercial yoghurt you'd recommend? Or particular probiotic culture?
  5. Empty cube into fermenter break matter and all. Has little effect on brew and will settle out/dissipate in the fermenter. Crash chill and it's clear beer into keg/bottle. RDWHAHB
  6. Karlos, I feel your pain. I looked back at a thread I started on another forum and the similarities to your struggle are uncanny! https://aussiehomebrewer.com/threads/got-to-be-airborne-right.54973/ While I'm sad to report that I never really got to the bottom of the problem, I do believe it was/is a wild yeast inoculation. Every once in a while it comes back to haunt my brewery but for the most part, I successfully knock out great beer! I should mention it took me years of persistence and many tipped batches to arrive here. So, I hope you persevere and find the method that works for you. As frustrating as the journey has been, I have learned a great deal and IMHO have become a better brewer. The support and suggestions from members on this forum is really great to see - and the knowledge shared will benefit your brewing for years to come - but this type of problem is difficult to understand if you haven't experienced it yourself. I really wish I could give you the magic cure for this, but it's likely something you will need to discover for yourself. I can only suggest these few things... be fastidious in your cleaning and sanitation, limit wherever possible your wort's exposure to the environment/atmosphere, pitch (active) yeast at rates that don't allow any other organisms a chance ...and continue to read and research and strive for those beers that you are happy with. Best of luck, RFOM
  7. It's still around. The Country Brewer use it as the yeast that accompanies some or all of their ale range of brew cans & also sell it separately in 10gm sachets. (Linky) It's a beast alright! Gets to work fast' date=' is a vigorous fermenter, & high attenuator. Not the greatest flavour profile I thought, but very reliable though. Cheers, Lusty.[/size'] I’ve just ordered some for old times sake! Thanks for the link, Lusty
  8. +1 I too work off that premise. In the case of karlos's brews' date=' his brew 2 came in around 1.063 OG, & brew 3 came in around 1.055 OG according to IanH's spreadsheet calculations. The 1.055 brew he may have gotten away with, but there's a better than even chance that the 1.063 brew would not have fermented out fully & stressed the yeast potentially causing some off flavours. [img']unsure[/img] As Otto advised earlier, the kit "twang" can be minimized/eliminated by reducing the amount of simple sugars in your brew & maintaining a lower, more stable ferment temperature. Any off flavours produced by stressed yeast can be eliminated by making sure you pitch an adequate amount of yeast cells to deal with the Original Gravity of the wort you intend to ferment. Cheers, Lusty. Thanks for the welcome, Lusty! I realised that it's taken me 7 years to make my first post ... Anyway, I've had some experience with the problems Karlos is facing, so I felt compelled to respond. I agree with your remarks about the higher gravity beer and pitching rates. While we are talking yeast performance, when I first started brewing I was using 3kg paint can kits from ESB, basically dump in the extract, mix with a bit of boiling water and top up to 23 litres. The LHBS supllied the kits with Mauribrew 514 ale yeast (7 grams). The yeast was bulletproof!! Even in summer in Central Qld it never failed to knock out great beers. I haven't seen it around for a while? Good luck Karlos! I really hope you get it sorted! Don't be affraid to go right back to basics and work on one component of your process until you eliminate it as a possible cause.
  9. Karols, I feel your pain. After brewing great tasting kit and all-grain beers for years, I suddenly started getting batches with symptoms similar to those you are describing... most notably a “sameness” of taste and aroma regardless of style. In the past couple of years I’ve tipped more batches than I’ve kept, replaced vessels and tubing, changed sanitation methods, played with water sources and profiles... basically tried anything and everything to overcome the problem. A few fellow brewers suggested it may be a “wild yeast” problem... where some prevalent strain in the local environment is beating my pitched yeast to the wort and hence the “sameness” of flavour and aroma are products of the wild yeast’s profile. I still don’t know for sure, but I thought I’d factor this in and try to minimise the possibilities of a wild yeast infection... Anyway, I have persisted and lately I’ve had good success. I put it down to a couple of things... Rehydrate packet yeast according to producers instructions and pitch at recommended temps. Oxygenate the wort as well as you can prior to pitching - I’ve just purchased an O2 kit to facilitate this. Ferment at cooler temps. 18 max for ales (this I’ve always done, but it is important for clean taste and aroma). It has been a long road for me, but I’m finally seeing some positives. I hope you can sort out your issues quickly and avoid the much more of the frustrations and heartache I know you are feeling. Hang in there and good luck! I hope some of the tips you are getting here help you on the way to brewing some great beers.
  • Create New...