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Beerlust last won the day on April 18

Beerlust had the most liked content!

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  1. Beerlust

    Unprecedented hop fade!

    Hi BlackSands. 1. Lose the lager can you use for a base of almost all of your beers. The back-end bitterness it contains is using valuable IBU space that you could be short boiling hops that can carry more flavour into the beer. 2. Using an unhopped base, start your hop additions from 30mins down to flameout so you can get the weights up & introduce more pronounced flavour from those hops. The Coopers DIY recipe: Chubby Cherub is a very good example of how to do this. Good size weights/short boil times. Longevity of hop flavour comes from hops that were added during the boil (IMHO). Although the weights weren't huge, I'd expect some slight improvement in this area from the brew you put down on April 4. Hopefully you did dry hop it with the Riwaka. Stick with it mate, we'll get you there eventually. Cheers & good brewing, Lusty.
  2. Beerlust

    New Gabs beer. IIIIIPA - 18%

    Some really good overseas visitors heading to GABS (Melb). https://www.beerandbrewer.com/usa-brewing-talent-headed-to-melbourne-for-good-beer-week/
  3. Beerlust

    New Gabs beer. IIIIIPA - 18%

    Just another bragging rights beer, not something that will ever see mainstream production. I suspect one rock lobster may not be enough on the day for a glass of one of these. Cheers, Lusty.
  4. Beerlust

    Westcoast IPA

    For that malt grist if it is @ 66-67 I would have expected a slightly lower FG?
  5. Beerlust

    Westcoast IPA

    What temp are you mashing TRT?
  6. Beerlust

    What is an XPA??

    Hopefully Coopers would view it as drumming up interest, anticipation & support. That was my reason for posting about it anyways. I'll keep my eye on my warning points over the next few days. Cheers, Lusty.
  7. Beerlust

    What is an XPA??

    As I work in the industry, occasionally I get some inside intel. What is an XPA? Without wishing to be too much of a spoiler, in around August/September Coopers will enter the fray with an offering in this space initially available on tap in pubs & hotels etc. I've seen the makeup of the beer & the hop mix looks really clever for this style & different to what I've seen other breweries do in this space. Coopers new favourite colour is purple. Cheers, Lusty.
  8. Beerlust

    Cruise Beers

    Hiya Scottie. I hope all is well. I'm glad to hear you're still around the place. Cheers, Lusty.
  9. Beerlust

    Cruise Beers

    OK, so after a long hiatus we know you still drink beer, but are you still brewing it slack-arse? Cheers, Lusty.
  10. Beerlust


    True fountain-like gushers are usually bottle infections where a wild yeast enters the fray & eats through typically unfermentable sugars/starches above the secondary sugars added at bottling time. Slightly over-carbonating a stable beer gravity with too much secondary sugars usually foams over a little more slowly depending on how much secondary sugars were added above the required rate. The whole hop creep theory & that hop matter is somehow responsible for further fermentation of sugars I find a little hard to fathom. Could there be lurking wild yeasts in whole hop cones or pellets that cause this phenomenon when dry hopping, yes I could believe that. I've adjusted my priming level(s) with certain beer types I make over the journey after suffering over-carbonation issues & gushing with aged beer types (in particular). Certain yeast types also seem to be chameleon-like with how far they primary ferment & then suddenly WTF up during secondary fermentation seemingly eating not only the added secondary sugars, but deciding to chew a bit harder on previously stable levels of primary sugars that remained after the initial primary fermentation period. I've worked in the commercial liquor space for close on the last 20 years & have had odd occasion issues with heavily dry hopped beers that gush or foam over after opening. My view is that a small quantity of wild yeast/bacteria was lurking in the dry hops prior to adding them to the beer. Given some charts I've seen about survival & growth rates of these wild yeasts & bacteria's it seems possible that through this phase of the brewing process they could survive & slowly increase in numbers enough to affect the final attenuation of the beer after some period of ageing. I've never tested the accepted stable FG prior to bottling vs the FG of a beer that gushed or over foamed some months later after storage under ambient conditions. It would certainly help to answer a few very pertinent questions in this area. At the end of the day I don't have that amount of spare time to test these things as I'm not a lab, I'm just a home brewer. Just my 2 cents, Lusty.
  11. Beerlust


    Hi SteveL! Nice to see you're still around the place & still brewing. The recipe suggests 22°C will be enough & I tend to agree. I also agree with Greeny about the WB-06. It's a fairly neutral strain for a wheat beer yeast & numerous other brewers have had trouble trying to get the banana character from it. Also a little strange that the recipe recommends using both the WB-06 & the kit yeast on what is fairly low OG brew. Adding the additional 500gms of LME will shift the noticeable bitterness/malt balance of the final beer. The beer is bittered to 20 IBU, so additional malt will tend to sweeten the final flavour to some degree I would think. By how much & how noticeable, I can't really say. Best of luck with the brew, Lusty.
  12. Beerlust

    Ferocious fermentation

    Pitching a larger volume of re-hydrated yeast has certainly changed the initial ferment stages. Given the increased volume you've pitched it's likely the yeast has not had to go through much of a growth cycle prior to fermenting, & has quickly got to work on converting the abundance of sugars in the wort into alcohol. When good volumes of yeast are pitched, this sort of behaviour is quite common when making dark beers such as stouts. Best of luck with the brew, Lusty.
  13. Beerlust

    What is an XPA??

  14. Beerlust

    BREW DAY!! WATCHA' GOT, EH!? 2019

    You're not disagreeing with me on this one Greeny, you're disagreeing with the entire "no chill" fraternity & their practices. I'll look forward to the comments that follow. Cheers, Lusty.
  15. Beerlust

    BREW DAY!! WATCHA' GOT, EH!? 2019

    Hi BB, & welcome back to the fray. I would highly advise against that practice. It allows for oxidation based issues, potential bacterial spoilage, & wild yeast infections to take hold of your wort prior to you adding your desired yeast. The practice of 'no-chilling' into a cube to allow for overnight cooling is the best practice if you don't plan to chill the boiled wort down to yeast pitching temperatures on your brew day to then pitch your yeast. The 'no-chill' method basically squeezes any airspace from the vessel housing your unfermented wort, that greatly minimizes the chance of spoilage before pitching your yeast. Ruddy's videos show how to squeeze the air space out of the cube very well if this is the route you wish to go. The AG route is grabbing me slowly but surely, & when that day comes you can bet a wort chiller based brew day will be part of that shift! I hope that helps, Lusty.