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Beerlust

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Everything posted by Beerlust

  1. ...& there is a slight increase in ABV% when naturally carbonating. Cheers, Lusty.
  2. So how many fermenters do you want the vessel to hold? OR do you just want to brew larger batches? Why a freezer if you're only wanting it for fermenting? Cheers, Lusty.
  3. Yeah it was on tap there John, & I nearly had one as it was a damn cold day there that day. But I wanted to get around the place & try beers from as many of the breweries as I could for information gathering purposes, but didn't want to end up a crab-walking drunk by the end of it, so behaved myself to a fair degree. Off the back of your very own recommendation of the Crankshaft IPA, I made sure it was one of the beers I tried on the day. Damn glad I did. Unfortunately they lack a distribution network here in SA for their beers, so they are very scarce to non-existent, that is a real shame. Cheers, Lusty
  4. Hi Gavin. Put simply, yes. It's a very good question that you ask. A crisp beer is achieved (IMHO) through the combination of malt selection, yeast strain, & can be accentuated by hop selection. One thing I personally believe is that the final gravity of a beer to remain crisp has a limitation. Past a certain point the remaining viscosity in the beer no longer allows for the beer mouthfeel to feel "crisp". An approx. point with what I've brewed over the years where the shift occurs more noticeably is around a final gravity of 1.010 & above. So if I want a crisp beer it must remain at or below that FG to achieve that mouthfeel & crispness in the final beer. As an extract brewer using dried malt extracts in place of liquid malt extracts helps as I've found they have a higher fermentability, & where a certain recipe struggles to create that desired crispness, an amount of dextrose can be used to increase fermentability, create a drier beer, & as a consequence assist with achieving a lower final gravity. Just my 20 cents, Lusty.
  5. I think the yeast are collectively scared of the satan-like dog box on the shelf above & have huddled together in fear. Cheers, Lusty.
  6. Hi TRT. What is the "Orange Powder" exactly? I can't say I've seen a recipe with that listed before. Cheers, Lusty.
  7. You know I threw that Fox Hat beer in there just for you didn't ya? I swear it was because of the thought of your Vovo beer I even bothered to try it. True. Cheers, Lusty.
  8. Wheat malt has higher protein levels than barley malt that creates a more gelatinous wort, & has no husks that typically aid in filtering the grain bed when sparging etc. Article source: https://beerandbrewing.com/dictionary/VRMMRkwdtG/ I hope that helps. Cheers, Lusty.
  9. +1 http://howtobrew.com/book/section-3/how-the-mash-works/the-protein-rest-and-modification This page & the 2 after it you might find helpful. Out of curiosity, what temp did you mash out at, or sparge at? Cheers, Lusty.
  10. I have NFI what you are making. Maybe some weird sorta wheat beer? I hope it turns out tasty though. Cheers, Lusty.
  11. It was all over at 1/4 time. The Lions played well. They just wanted to win more & it showed. Good luck to them.
  12. First time for me at the Beer'N'BBQ festival. I went on the last day yesterday. Sampled 16 or so different beers. You'd need to go all 3 days to get anywhere near sampling all of them. Had a good chat with each vendor & established a few contacts. Had some yummy foods on the day, & then went to the footy afterwards. BIG day all around. My favourite beers for what I sampled on the day were Bentspoke's Crankshaft IPA (delicious), & for something different, I really enjoyed Fox Hat Brewing's 'Nitro Innuendo' (a nitrogen poured, lightly oaked Imperial Porter with Beenleigh vanilla spiced rum, horny goat weed, pomegranate, coconut and honey) As a side note, while I was at the Coopers stall, I asked the guys when the Vintage Ale was due for release. They told me it is also August 5th coinciding with the XPA & Sparkling can releases. Today though, I'm invoking the right to take a 'Dry July' day as the body needs it. Cheers, Lusty.
  13. ...and here was I believing I was helping to feed plants!
  14. https://www.diybeer.com/au/big-beastywine.html I hope the commission is worth it Hairy. Cheers, Lusty.
  15. I'm not sure what you mean by "proper" here. Stella Artois, Carlsberg & Heineken etc. are "proper" European based beers too, they're just contract brewed here now through commercial agreements between large scale breweries to avoid the import taxes your Urquell & Budejovicky Budvar incur because they are brewed & bottled overseas. I wouldn't class the two you mentioned as "much better beers" though as that is a matter of perspective & personal taste. Out of curiosity, I just checked some prices on those... Urquell = $56.99 @ Dan's, Budvar = $55.00 @ First Choice Liquor. Not bad for full fledged imports. Cheers, Lusty.
  16. The talk has always been about a possible water quality difference. I don't know if there is any truth to that. I'm not sure what you are referring to there or where you reside personally, but as a bottleshop manager myself I can tell you where I reside & work there is barely a dollar between locally made recipe beers & imported recipe beers brewed under license at the retail end when on special. True. But to its credit globally I think it is the highest selling beer by volume in the world. If it isn't No.1, it's No.2. At the end of the day, if you don't like the commercial prices, brew it yourself. That's the main reason I got into home brewing in the first place. Cheers & good brewing, Lusty.
  17. I agreed with most of what you said bar this bit. These overseas beers are licensed under contract to be brewed locally & authentically. I am aware that under some of these agreements the barley malt & hops are actually shipped in from overseas to maintain certain standards. Initially I believe you were correct as the local breweries cashed in on the imported beer tag when they first started to brew these beers locally, but that isn't the case anymore for the most part. If you look at beers such as Carlsberg, Heineken, Stella Artois, Asahi, Peroni, Miller (to name a few), their retail price points sit on par with locally designed mainstream beer prices. Cheers, Lusty.
  18. Obviously your lot has more problems than our lot!
  19. Hi Beer Baron. That gave you, rare, medium, or well done?
  20. The extinction of most species is often the result of the destruction of their natural habitat. In some cases introduced species or predators also influence these outcomes. My other post was just a joke. At least James got that one. Cheers, Lusty.
  21. You can thank the Liberal government a few generations back for that. One of the nastiest & most deceitful things they did with their union reforms was to stop a union official being allowed on site without prior permission. What that ultimately did was all but eliminate the communication of workers rights to workers. This is why there are so many abuses happening to workers across a plethora of industries in this country now, because very few know what their rights actually are. Just 20 cents worth of the $21 a fortnight I give to my union. Lusty.
  22. As home brewers we're not trying to profit from the exercise though. Cheers, Lusty.
  23. They are cheap as to make, & the "dry" beers are even cheaper. Slightly elevated lager ferment temps has them done & in the bottle in record time. From a costing perspective, a pencil pusher's dream. They are easy drinking beers with no bells & whistles, & whether we craft loving types like it or not, a greater percentage of beer drinkers like this style of beer, or at least think they do. There is a progressive shift in the market that indicates more beer drinkers are interested in drinking different styles of beer than ever before here in AUS, or else we wouldn't have the variety of beers we now see on the shelves. So I'm at least happy about that. Cheers, Lusty.
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