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Beerlust last won the day on January 20

Beerlust had the most liked content!

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  1. Beerlust

    recovery hops....

    Hi WorryWort. Apparently you do stray. There's no need to "name & shame" but a link to the original "actual recipe" would be helpful here to find out why the brew isn't tasting as it should. Until I see the original recipe as listed by whomever you purchased it from, I only have suspicions & can't really offer anything helpful. Cheers, Lusty.
  2. Beerlust

    Pimping Coopers ROTM

    Yeah I'm contemplating doing the short boil version as a full extract brew because of this. Even though I only do partials, even I like to boil them for 45-60mins minimum. Because of the steeping temp into the boil for the FWH I won't be able to do that with a short 30min boil. Maybe I've just discovered another extract advantage? Cheers, Lusty.
  3. Beerlust

    Hopping Hefeweizen

    I've only done a couple of brews with it back in June/July 2017. Neither were a wheat. There wasn't a huge amount of info around the place on it then. There has been much more experimentation both commercially & in home brewing circles since. When I brewed with it, I noted it was similar to both Cascade & Hallertau. Sure enough, a check of it's genealogy & it is a daughter of Cascade, Hallertau Blanc, & Hüll Melon. American Wheat's are a very popular choice for this hop. The combo should make for a lovely beer. Cheers & good brewing, Lusty.
  4. Beerlust

    Pimping Coopers ROTM

    I did a very simple & isolated hop schedule brew a number of years back to test the validity of FWH'ing. It had two simple additions. It was Cascade 60gms @ FWH, & a small dry hop of Cascade of 25gms. So NO other boil additions that could add flavour. My comments on the brew were "Hop flavour, really good!....Fantastic hop character at 8 weeks bottled". I remember the aromatics could do with a bit of a lift though. A little while back Christina posed an interesting question I had never thought of. Could you short boil a FWH addition? Brilliant! I wish I had thought of it! I plan to try this on this same brew but due to the shorter boil time, I'll be able to increase the hopping weight that will retain more hop flavour without increasing IBU. It will make for a very, very interesting brew. Cheers, Lusty.
  5. Beerlust

    Hopping Hefeweizen

    Mandarina Bavaria hops. This is the new big hop for wheat beers. It has been developed from the home of wheat beers (Germany). My personal feeling is it has been developed as a replacement for traditional orange peel/bitter orange peel additions that are often used to add flavour & aroma to them in a complimentary way. Make a hop tea with approx. 15-20gms, &/or dry hop with approx. 20-25gms. You won't regret it. Cheers & good brewing, Lusty.
  6. Beerlust

    Pimping Coopers ROTM

    If this was anyone else on the forum but you John, I'd think they were baiting me. 🤣 Us two can have a chuckle over the Magnum comment though. Hahahaha! * Whoops! * Bang! * Fell off the chair from laughing soo hard! * Whoops! * Bang! * Did it again! * 🤣 In all seriousness, in my early days I pushed the limits of small volume boiling with larger hop quantities & learned the hard way about what the limits are. From the problems I encountered, I asked questions on this very forum, & read articles about it. Reading & understanding Garetz theory & formula for Hop Concentration Factor changed everything for me on that front. One of the main areas of sufferance I found with smaller boils that isn't often spoken about is the amount of wort lost to hop absorption. Your point about flavour carryover from longer boiled bittering hops is something I've tried (unsuccessfully so far) to convince others of on the forum. There are some really nice characteristics thrown into a beer by different hops at traditional bittering points. It's not a dead area that many look at it as. Cheers & good brewing, Lusty.
  7. Beerlust

    Saunders Malt Extract English Bitter

    ....but there was this one time at band camp...
  8. Beerlust

    Temp control....gizmos and gadgets.

    Hi Aussiekraut. The problem with having a large fermenter & a small fermenter is the different rate at which the two different volumes will cool. The smaller volume will reach a target temperature before the larger volume will & by some margin I would think. I run my temp controller with a 0.2°C temp increase allowance before the controller turns on the fridge again. That's as far as it fluctuates through primary fermentation. The first 3-4 days of noticeable active fermentation are the most crucial as the flavours from the yeast are said to be imparted into the beer. To be on the safe side, 6-7 days for an ale brew is often sufficient. After that point the yeast are usually just cleaning up off flavours produced during the initial active part of fermentation & clearing the beer so placing your fermenter in a warmer environment (outside a temp controlled fridge) is not going affect the final flavours of the beer. If anything the slightly warmer environment will assist the yeast in completing this phase more quickly. A few years ago when I was really pumping brews, I successfully brewed 48 separate beers in a calendar year using this method. The other 4 weeks of that year I allowed myself some holidays! Cheers & best of luck with your future brewing, Lusty.
  9. Beerlust

    What's in your BBQ 2019?

    I used some apple wood chips for the smoked aspect with my smoker pork last time. It's a flavour that works really well with pork. I admit to being a little sceptical at first, but the proof of the pudding is in the eating. I'm not real keen on those fruit sauces often linked & advised with roasted pork, as I'd much rather eat those separately with some ice-cream after the pork. Cheers, Lusty.
  10. Beerlust

    Pimping Coopers ROTM

    As you stated above, You've NEVER partial mashed, so how can you possibly know the benefits of doing it in some capacity with the inclusion of extract malt(s)? Christina makes some very good points in her last post that I agree wholeheartedly with. In no manner have I said I have stayed a partial mash brewer because I can manipulate my pre-boil gravity as a "selling point". It's just a fact I bothered to mention because very few others take notice of such things. The extract world has moved on in leaps & bounds in what is available over the last 5 or so years to the point where an extract brewer has access to a much wider spectrum of malt derived flavours (in extract form) than were available prior. Just to put this conversation into perspective, to this day, kit based brewers occasionally still win categories in home brewing competitions. I know this stuff, because I've stayed in this space. Cheers & good brewing, Lusty.
  11. Beerlust

    Temp control....gizmos and gadgets.

    If wishing to control fermentation temperatures of two separate FV's of different sizes I wouldn't advise doing this in the one fridge at the same time or at different times while containing the two in the fridge throughout this period. If you dangle the probe openly you have no idea what temperature each wort in the two separate fermenters is at during primary fermentation. If you adhere the probe to one of the fermenters, you have no idea what is happening in the other regardless of size or placement in your fridge, & even if you attached a basic temp monitoring probe to the FV not attached to the controller, what are you gonna be able to do to correct the difference in temp? Once a brew has fermented out & stabilized at a FG you can place it out at ambient temps no worries until ready to bottle/keg etc. That does allow you to slip a new ale batch in approx. every week if need be. If I was going to bother getting a full sized fridge large enough to house 2 FV's on shelves, I'd just remove the shelves & ferment in a larger 40-60 litre fermenter. Just my 2 cents, Lusty.
  12. Beerlust

    Saunders Malt Extract English Bitter

    I really hope Coopers somehow lose this thread when the next forum upgrades come around.
  13. Beerlust

    Old Milwaukee - yes or no?

    Hiya Ronnie Dale. (Sounds like a NASCAR driver name! ) After your prompt for me to look at your comments in this thread....HERE I AM. I've taken the time to go back through the thread & re-read from your initial post in it. You've had a fair bit of 'to & fro' with Otto Von Blotto for a fair bit of the last page & a half. I agree with 98% of what Otto has answered you with. I have to say 98% even though I reckon 100% in this case because I don't want him to EVER think I agree with him totally. So don't tell him OK. After reading the to & fro, I'm not sure what it is that you feel I can add to the discussion. Cheers, Lusty.
  14. Beerlust

    Pimping Coopers ROTM

    Agreed, & I've already conceded that aspect in my above comments & many times over many threads over the years. No argument there. Unfortunately this response from full AG'ers comes up as a generic answer to many questions posed by non AG'ers as THE solution. In a practical sense it isn't for all home brewers given their current circumstances across a wide variety of areas of expenditure that they can commit to with their home brewing. I try to offer suggestions to home brewers outside the easy answer of shifting to full AG that according to current AG'ers will miraculously solve all their current woes. Many that take this "worldly" advice of brewing AG pre-maturely in their home brewing venture often suffer more pain than gain initially due to being under-educated across a broad range of areas prior to the shift. I defend a very important area of a brewers knowledgeable transition phase between extract & full AG & try to explain many facets of the differences, & cop a lot of $#@% from you AG'ers along the way, & undeservedly so. I get tired of defending that interim space & the learning you should have before moving forward sometimes. Many of you AG'ers forget where you came from. Lusty.
  15. Beerlust

    Pimping Coopers ROTM

    Not at all. It's the main reason a lot of home brewers end up there. I'll stick my neck out here & say many make the shift to full AG without fully understanding the processes involved & what are the limiting factors in the extract/partial world measured against full AG brewing. I do, & have educated myself around many of the difficulties associated with some of the gaps between extract/partial & full blown AG brewing. Probably further than most have persevered with. My comments here are purely centered around the ability of an extract based brewer to be able to manipulate their pre-boil gravity where a full volume AG brewer would have to step outside their usual processes to do the same (& with some difficulty). That's all. Cheers, Lusty.