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Wal1525228907

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Everything posted by Wal1525228907

  1. send me a bottle for a sample taste and I'll give you my opinion on how much it's worth... ;)
  2. I think a problem may also be the formulae given by Coopers to calculate the alcohol content. I don't think it's spot on and it gives you lower alc %'s than what your beer really is. I found my coopers sparkling ale made exact to the recipie on the tin only calculated 5% alcohol. But we all know for sure that it's over 5%.
  3. Lol.. Poor Kai, ask for a dollar, get punched in the gut.
  4. I got my $5 refund last week. cheers :)
  5. In my opinion, I would say it's definetly the fact that it's too cold in the fridge. I've had the same thing happen to me. Keep in mind you have to keep the same temperature in secondary fermentation as you do in the primary (21 - 28 degrees) for at least one week after bottling. Then you can keep at room temperature after that. (I'm not sure what coopers consider as "room temperature") I think it's best if you can keep the beer at around 21 degrees when conditioning it in bottles. As for your beer. It should get better now you've got it warmer. All that happenes is the yeast gets lazy when it's too cold, so when you warm it up, it'll wake up and start working again.
  6. I've got a $5 cheque that coopers is supposed to be sending me, for when I bought an international series homebrew tin about 2 or 3 months ago. If you're having computer system troubles then that's OK... I can wait patiently.
  7. perhaps they ran out of the usual homebrew caps, and had many deliveries to make, so just sent out those cool ones instead. or maybe someone at the factory messed up....?
  8. many brewers sanitise successfully just by using boiling water only.
  9. I once used icing sugar.. and it primed the bottle just the same as white sugar and carbonation drops. the only difference was that the icing sugar made the beer froth up alot when bottling.
  10. Doc, I'm not sure about this (someone correct me if I'm wrong) , but I think it's fairly easy to get an ABN. And then all you'd need is to get a license to sell alcohol. The only thing is that I dunno what the requirements are to get an alcohol license. but if it's as easy as getting an ABN... then robert's your mother's brother.
  11. I've also heard of people putting their bottles in the oven after rinsing. The heat will kill any bacteria and it also dries the bottles out. use this method at own risk. ovens are hot, and hot glass can burn. I've also heard that the high temperatures can weaken the bottles. But I don't see why it should matter if you set the oven to 100 degrees... because that's how hot the boiling water most people use is.
  12. This is true. It also means that there is a good seal with the fermenter lid. The difference in pressure can only exist with a good seal. Condensation is actually a sign of active fermentation. And I don't see how it could have been bottled yet...? If you don't have a proper seal then the airlock levels can't be uneven. If there has been no fermentation then check to make sure the temperature is between 21-27 degrees celcius. It should still ferment between 18-30 degrees. the yeast would only be dead if it is well past its use by date, or it was exposed to temperatures higher than 30 degrees. if you've followed the coopers instructions properly then you will get a great beer. :)
  13. if the water levels in the airlock are uneven, then that is good. everything sounds like its going to plan perfectly. :)
  14. don't you mean mount the airlock under the fermenter? so the water doesn't splash back down into the fermenter..? This is actually a good idea! with a modified airlock you'll brew no worries... just make sure temeperature is all fine and dandy. the only other worry is bottling time... if you bottle after the vans been moving the fermenter around then the slurry will be disturbed and will get into your bottles.
  15. These questions have been asked before. I'll quote Paul's answer. As for whether or not culturing the yeast from the bottle gives a better beer... I guess there's only one way to find out. Actually... coopers have extra yeast added to the bottle after the beer has been put through the centrifuge... is the yeast that is added during bottling the same strain of yeast that is used for primary fermentation?
  16. Don't be too dissapointed if the beer still doesn't taste good after 2 weeks in the bottle. The flavour improves so much with a good few months. I also find that I am very critical of the beer I make, everyone else says it's better than what I think it is.
  17. you should try the tap water in perth... I went over to visit my brother.. and eukk.. I tried drinking the water to help cure a hangover..... bad idea... it just made me more sick.. my suspisions of the bad tap water were confirmed when I looked inside my brother's kettle... I could see alot of filth caked at the bottom. I guess this is a good indication of the quality of water you get out of the tap. thankfully canberra water is bloody supurb quality... :D
  18. If you bottled in plastic bottles.. then you can just squeeze the bottle. if the bottle is hard, then there is carbon dioxide pressure building up from the actively happening secondary fermentation. if you bottled in glass bottles.. then there is no way to tell until you crack open one of the bottles and give it a taste. that's what I think.
  19. They should revise the instructions that come with the coopers kits... The current instructions don't fully explain how the airlock operates and what to look out for... I did the same thing with my first brew... I drew out a sample from the tap and water from inside the airlock bubbled and spurted back down in to the beer. This poses as an infection risk.
  20. No worries. yes there ain't much to do around here... but we manage to keep ourselves occupied somehow... and with the coopers club night next wednesday, should keep us right for a while. :)
  21. This is exactly what the airlock is supposed to do. The water level is supposed to be even in both compartments only when you first put the water in. Then when the yeast starts turning the sugar into alcohol.. and creating carbon dioxide as a bi-product... the CO2 pressure builds up within the fermenter, and escapes through the airlock. Because the pressure within the fermenter is positive, that means that the CO2 is constantly pushing outwards... thus not allowing any naughty oxygen from sneaking its way in. I hope your first brew turns out good :)
  22. The first round was absolutely awesome!! I wish I could have actually been there tho.. :( I could only watch the supercars on tv... but it's still fantastic.. Too bad about Luff tho... poor bugger crashed out in the second race... But 11th in the first race ain't too shabby.
  23. yes I remember seeing on TV that you should never drink water from your heating unit. This also goes for filling up your kettle with hot water so that it boils quicker.... it's a no no. always fill with cold water. I believe the danger lies with the heating elements... apparently some sort of metal particles can break off and contaminate the water. or something like that.... I'm no expert... I just watched some TV once a long time ago...
  24. honestly fellas... I just go into Word... insert a table of about 4 columns... and however many rows I need... and in each box put.... Wal?s Brew Number 6 Coopers Draught 1kg Brewing Sugar Alc = 3.7% Bottled 2/3/04 print it out... cut out each box with scissors... and sticky tape each label to a bottle. just one length of sticky tape to go accross both sides of the label... easy as peas... and it's got all the info you'll ever need.
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