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Everything posted by Beerlust

  1. "Ben10" to the "Green Blob". A transformation I'm glad I missed. LOL Lusty.
  2. Hi Graubart. People get confused about head "development" & head "retention". To the best of my knowledge, I've NEVER stated wheat malt increases head "retention". I have however always been an advocate that it improves head "development". It's one thing to create a malt profile & carbonation level to produce a good head on a beer, it is another thing to help make it stick around & stay there until the bottom of the glass. Cheers & good brewing, Lusty.
  3. He's still around, just has some personal issues he's dealing with right now.
  4. Hopefully there is enough in that stash under the bed to fund the planned keg setup. P.S. I knew you'd end up in the keg space eventually. A good move you won't regret. Cheers, Lusty.
  5. +1 I'd start the mash just before you leave for Costco. As long as your temp control on the Guten is good, I wouldn't think the longer timeframe would cause any negative effects, & do your boil when you get home. Just my 20 cents. Lusty.
  6. Then don't bother looking in your wallet. Only moths in there.
  7. Here's a deal, I'll sell you the empty one for $250?
  8. If all you want is blandness & clean bittering in a beer you are making..."this buds for you". Lusty.
  9. Hi guys. I kept one bottle of this beer at the back of my fridge from the only batch made approx. 6 years ago. I never had any plans to open it, & thought maybe I'd offer it up for sale down the track due to it's limited numbers & unique collaboration between Coopers & the craft Lobethal Bierhaus brewery. To heck with that theory. Curiosity finally got the better of me about whether this beer would be any good to drink after 6 odd years in the bottle. I was expecting all sorts of mediocrity & off flavours at best. I was wrong. It was delicious! Delicious caramel, & nutty flavours with a good, if slightly effervescent carbonation & puffy head that could be expected after 6 years. Glad I cracked it. Lusty.
  10. I actually don't hate Magnum hops. I just needed to highlight it's "boringness" (for another word) with my posts here on the forum. The original hop was developed in about 1980. That is now 40 years ago for those keeping count. At the time of it's development it became a market leader mainly due to it's higher alpha acid composition, & how clean the bittering aspect it produced at a lower cost per weight when back-end (long boiled) for bittering a beer that was pretty par for the course for how most beers were made at the time. It took quite a while for new hop types to be developed to even rival this hop for what it delivered. In the last 7-8 years though, numerous hop varieties have been developed that offer better cost savings due to higher alpha levels, & contribute lovely, complimentary, residual aspects to a beer when long boiled like Magnum traditionally is, that have me question why this hop still remains as popular as it does. Many hops developed in or pre-1980 are no longer grown & produced commercially because genetically superior hop varieties have been developed since that offer higher intensity, more complex residual, complimentary outcomes, that are more cost effective by weight. 1980 was a good year, but it doesn't mean your beers have to be stuck there. Move on (IMHO). Just my 20 cents, Lusty.
  11. The brewery have done well to keep the hops used in the recipe a secret. It does say a trio of Australian hops & given the taste descriptors I'd suggest Galaxy, Cascade, & maybe Vic Secret that are all grown in Australia. No idea of the quantities or sequencing of a hop schedule. Given it's aimed at being a sessionable beer, I wouldn't think the amounts used wouldn't be overly high. Best of luck coming up with a recipe. Lusty.
  12. That sounds like something you'd need to mop up. Aussie Kolsch will do. I've not heard of anyone using PoR on this style (someone probably has though), but figure it would work well. I haven't used the Lallemand Köln dry yeast before, but if it works well, I may use it in place of US-05 in future brews. I've enjoyed what the Wyeast 2565 produces & if this dry yeast strain can replicate that, I'll likely shift because the kölsch strain has a more versatile temp range to either create cleaner, crisper beers, or a beer with an ester profile, that US-05 does not, particularly with the ester profile side. https://www.lallemandbrewing.com/en/australia/product-details/lalbrew-koln-kolsch-style-ale-yeast/ This strain may end up being the solution yeast to the hybrid "grail" type beer I have been working on intermittently over the last 4-5 years. More testing vs the main lager yeast strains will be required on that front though. Cheers & good brewing, Lusty.
  13. I purchased some Super Pride recently (higher alpha version of PoR) & plan to make a Kolsch with it.
  14. I've stated I believe wheat malt helps with head development, not with retention. They are two different things. Wheat malt has a higher protein level than barley malt. Close though. Cheers, Lusty.
  15. All the best Titan. It has been nice chatting with you over the years on the forum. Take care of yourself. Cheers, Lusty.
  16. There was a point in time on the forum where every new brewer making the move to All Grain brewing & asking questions about it was being led down the no-chill path, as a large percentage of the AG brewers on the forum are no-chillers. The option of rapidly chilling wort post boil wasn't even being mentioned as an option. At the time I felt that was more than a little biased, & so began making comments about the options of rapidly chilling wort to even the discussion & make those brewers aware of that option as no-one else seemed to be. I made a few jibes & stirred the pot at some of the no-chillers because I felt they needed to be a little more open-minded & objective. Now I'm seen as a no-chill hater or something, that I find hilarious. It's understandable. It's also interesting that if you have a preconceived view of someone or something, how differently text can be interpreted. Apart from that, no problems with anything you said. Cheers & good brewing, Lusty.
  17. Just for the record, my comments here were merely to highlight a "potential" spoilage issue that may have occurred with a man's FIRST All Grain brew. Having recently moved over into this space myself I respect & understand the time necessary to make a brew in this space & didn't wish Fergy's first brew to end up spoiled by potentially making a small mistake at the end of his processes. I encouraged comments by those more learned than myself with no-chill processes to put Fergy's mind at ease, & what I copped was mainly criticism for that. Shame on those that commented as such, & maybe look beyond yourselves & your "Me, me, me" attitudes & approaches. If you really want to help then offer the advice when it is asked for, not denigrate those that at least take the time to attempt to help. I don't claim to have all the absolute correct answers for everything in brewing all the time, but I do at least make the effort to ALWAYS offer my best knowledge to those that are looking for solutions to problems with their brewing. Lusty.
  18. Maybe you need to watch one of your own videos?
  19. @Fergy1987 My apologies, I didn't mean to send you into a panic. I was just concerned on how long you may have been storing it for before fermenting it with that airspace at the top. Wild yeast & bacteria aren't a problem at 100°C, it's after it cools down to under approx. 40°C that you could create a problem. Best of luck with the ferment Fergy. Cheers, Lusty.
  20. @Ben 10 My word, you have been a busy boy since you got that drying fridge! Good stuff mate! Cheers, Lusty.
  21. @Fergy1987 I'm by no means an expert on no-chilling wort as I don't use the practice myself, but am familiar with the process. Your picture there clearly shows air space between the top of the cube & the wort. I hope after this pic was taken, you removed the cap & squeezed the airspace out of the cube & resealed the lid. If you haven't, it's a bacterial spoilage/wild yeast infection just waiting to happen before you even pitch your own desired yeast on it. If my info is incorrect, I'm fine with being corrected here by the "wort storage brigade". Just my 20 cents, Lusty.
  22. Trub I don't re-use, yeast I do (just to be clear) . Plenty of brewers re-use yeast from trub. I do it on occasion, but I only do it once with that batch of yeast, then I take on a different process with my re-use & re-collection of it. In a nutshell, when you re-pitch yeast from a previous brew, you have no idea of survival rates or the amount of yeast cells you are collecting for re-use each time. Thus you don't know how much viable yeast you are pitching into your next brew. Given the differing starting gravities a brewer might have from brew to brew, that then begins to affect the viability levels of what you are collecting for re-use. During any fermentation there are yeast cells that live & yeast cells that die. Higher original gravities or overall starting volumes will affect these survival rates adversely. Add to that, how long you store your salvaged yeast before re-use each time also lowers viability (reduces cell counts). Given we are looking to create levels of consistency in our brewing, consistent levels of starting cell counts of yeast become very important in that process. I hope that helps explain a few things. Lusty.
  23. The Enhancer 3 I recommended has a portion of Maltodextrin in it that will improve the situation you described with the beer(s) you have made so far that lack head retention. In the case of the Half Ruby Porter there will be enough head retention properties already comprised in the kit tin due to the grains used & involved in making a beer style like this, that a maltodextrin addition would likely be unnecessary. Merely as a guide, if you are happy with the flavour of your beer, but unhappy with head retention, add an enhancer that contains maltodextrin (or corn syrup powder) as maltodextrin is flavourless. If your beer seems a little thin on malt character & lacks head retention, then use pure malt. I hope that helps. Cheers, Lusty.
  24. I've had one sachet of the standard Coopers Ale dried yeast strain (7gms) ferment beers up to an original gravity of 1.048 without issue. Anything higher than that, & you are starting to stretch the capabilities of the 7gm weight of supplied yeast (IMHO). Cheers, Lusty.
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