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Everything posted by Beerlust

  1. Beerlust

    What's in your BBQ 2019?

    Hi guys. Given the number of posts across quite a few threads I thought this might make for a good off-beer brewing topic. I got a smoker for Xmas & have been dying to put it to use. Today was the first day since Xmas that was safe enough to do so using charcoal. 2 x 1.7kg rolled slabs of beef. I rubbed one with a pretty standard rub I would use if regularly roasting & the other with "McCormick's Grill Mates "Smokin Texas Slow and Low BBQ Rub". First ever time using a natural fuel source at home for cooking that tore my hair out trying to get to a good temp & then regulate, but I eventually got there. I used a mix of hickory & mesquite wood chips for imparting a smoke flavour into the meat along with the spiced rubs. I'm sorry I don't have a post-cook pic as I & those here with me were so anxious to taste the meat once it was cooked I had carved a good whack of it up & we had eaten about half of it before I remembered to take a pic! LOL Both pieces turned out well & with the desired smoke ring & flavour. The American based McCormick's rub was the more flavourful of the two. I've used a couple of their range before on pieces of meat & they are really terrific. Cheers & good BBQ'ing! Lusty.
  2. Beerlust

    What's in your BBQ 2019?

    Everything you've said suggests to me that I haven't been using enough charcoal to start with. That won't be a problem this time around I can assure you. My chimney starter process was fine last cook so I'm not worried about that side of things. I'm still a little concerned with this giant water bowl blocking a lot of the heat. I'll take a couple of pics of it in the smoker when I get home & post them so you can see what I mean. I probably wasn't generating enough heat under it the first time I used it which could be the reason why the temp dropped right off? Cheers, Lusty.
  3. Beerlust

    What's in your BBQ 2019?

    Thanks mate. The info from your last two posts has been very helpful. Your bullet smoker is almost identical to mine with size & layout etc. For yours to hold temp with the water bowl in place tells me I likely haven't been loading up with enough charcoal in my first two cooks. In my head atm, I'm still not convinced about the heat that will be hitting the meat with that giant water bowl in place given what happened the first time. I've also decided against trying the snake method & will give the minion method another go but with much more charcoal this time. I reckon I'll add the wood chips & allow it to smoke the meat first, then add the water bowl for the rest of the cook. I'll have to start this cook around midnight Saturday so that it is ready for eating around midday Sunday. Fingers crossed I get it right. Cheers, Lusty.
  4. Beerlust

    What's in your BBQ 2019?

    If you're covering the entire base with briquettes, where are you sitting the water tray? The reason I ask is because when I did my first cook with the smoker I tried using the water tray. It is almost the same diameter as the outer wall of the smoker housing. It seemed to pretty much block any heat from rising up to the meat, at least that was what the fitted temp gauge read. So I tried it on a higher shelf, but to no avail. Then it was a PITA to remove. The second cook I didn't use it at all & everything seemed to go a lot smoother. Cheers, Lusty.
  5. Beerlust

    Cold steep quick oats

    I've used quick oats in a brew just steeped before I found out they had to be in with a base malt & mashed. It just created a starchy haze in the beer. I didn't do it again. As Kelsey said though, it's your beer. Lusty.
  6. Beerlust

    YEAST Questions 2019

    How much do they cost & what are their cell counts? The Michigan strain sounds very appealing for what I like to brew. Cheers, Lusty.
  7. Beerlust

    Orange Flavor

    Amarillo (as already mentioned), Ahtanum, American "C" hops, Mandarina Bavaria, Pacifica to name a few. Cheers, Lusty.
  8. The Coopers DIY recipe recommends using Nottingham yeast with this recipe. Nottingham is a beast that could chew through a brick wall. Your different choice of yeast here will create a very different outcome & expected FG as a consequence. From reading a couple of recent posts about the M15, it appears somewhat reminiscent of Fermentis' S-04. Cheers, Lusty.
  9. Beerlust

    What's in your BBQ 2019?

    Thanks for the info Kelsey. Much appreciated. For those longer cooks you've done, about how many briquettes would you say you layout, & how many would you put in the chimney starter? Thus far I've been worried about having too many coals burning at the same time as I didn't want the temp to skyrocket. I've possibly been a bit stingy with how many I've been loading up each time? Maybe I need to load up more & trust that controlling the airflow will be enough to maintain the temp I want throughout? All thoughts welcomed. Cheers, Lusty.
  10. Beerlust

    Joke For The Day!

    A guy walks into a bar in Cork, Ireland, and asks the barman; "What's the quickest way to Dublin?" "Are you walking or driving?" asks the barman. "Driving," says the man. "That's the quickest way," says the barman. Stay smiling for the rest of the day! Lusty.
  11. Beerlust

    What's in your BBQ 2019?

    I'm gonna have a crack at smoking two different hunks of meat, with two different wood chips, on the same day, as part of the same cook this coming Sunday. I'm also gonna have a crack at laying a snake bead formation to try & cook them for 10-12 hours. I've only done a couple of smoke days with the new smoker & admit maintaining a consistent heat from charcoal has been a challenge for me, & one I am struggling with atm. That said, the end result of the meat has not been impacted in any noticeable negative way, it's just been a hassle time-wise getting fresh coals prepped in time for when the heat drops away in the smoker. After two cooks I still don't have a settled method & layout for coals that creates any consistency for periods above approx. 2½ - 3 hours. I would love some help in this area from anyone experienced enough that has a method to smoke a meat for 12 hours in a 2-3 tier bullet smoker like I use. Very much still learning, but loving it! Cheers, Lusty.
  12. Beerlust

    Highish FG reading

    Hi Aussiekraut. I agree 1.020 is a bit high for my liking for a brew of this volume with the ingredients used. To have a better understanding of what you have brewed I looked into the kit itself & the recommendations with it. MJ's Craft Series - Chocolate Brown Ale The advised "Extra Fermentables..." states "Dextrose/Brew Enhancer 1kg OR pure malt enhancer 1.2kg". Unfortunately given all the enhancers out there & the various mixes suited to certain types of brews, that particular info isn't very helpful if you wish to go the enhancer route. I don't know the make-up &/or fermentability of the Chocolate Brown Ale pouch, but have found with premium kits/higher priced kits they pack a lot more intensity of flavours as a base than the lower basic level kits. What that often means is you can get away with using larger weights of basic sugars as part of your add-on adjuncts without losing flavour in the final beer as the kit (or pouch in this case) gives that flavour intensity in spades as the base. The yeast that accompanies this pouch makes for an interesting read though. The M15 Empire Ale Yeast that accompanies the pouch is interesting. Suggested for best results with "Scottish Heavy Ales, Amber Ales, Sweet Stouts & more". All of those beers are traditionally fairly sweet beers to drink. I've brewed 2 of those 3 beers styles numerous times & they generally carry a heavier FG (body) in the final beer. I've never looked at a Dark Ale as an openly sweet beer to drink even with a chocolate influence. This pouch with the yeast that accompanies it, dare I say it, probably would produce a better beer with an increased dextrose percentage as part of the adjunct additives. Not something I would normally suggest. Just my 2 cents, Lusty.
  13. Beerlust

    What's in your fermenter? 2019

    My current brew has bottomed out @ 1.010 which I'm happy with. The WLP001 2nd round has done well. I've just hurled the small mixed 30gm dry hop in. Damn creamy krausen was mostly still there though despite a vigorous working over with the patented PB2 spoon whacking procedure! To be fair I think the procedure is more efficient on dropping out solid krausens rather than creamy ones. For the first time using this kit, it appears to have a nice bitterness level & good citrus hop flavour from the hydro sample I tried. By the time it's on the pour I'm not expecting anything stupendous but it looks to be something quite nice for a kit based beer in the American Pale Ale space at a good price. Cheers, Lusty.
  14. Hi guys. There has been a bit of discussion & conjecture recently about the affect of dry hopping at different temperatures. I have always advocated dry hopping at warmer temps, & here is why... https://spikebrewing.com/blogs/ask-a-pro/dry-hop-temperatures Cheers, Lusty.
  15. Beerlust

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

    Not every water profile requires acid increases. I feel many of the negative reviews of the stabiliser have come from newer brewers moving into the water adjustment area (like myself) that don't fully understand their own water profile enough to know what adjustments are required for what they hope to achieve by adjusting it. As an intermediate product for those beginning to experiment with water adjustment profiles to suit certain types of beers, I feel it has merit as a valid product to improve aspects of fermentability after using it on the mash water. Just my 2 cents. Lusty.
  16. Beerlust

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

    Just on the 5.2 Stabiliser... There are folks that look at it as an artificial additive for water treatment. It's not. It is a generically accepted mix of the same chemicals those that all grain brew with more experience & brewing prowess add to their water. The difference being with the 5.2 stabiliser is it is a generically accepted blend of those regularly used chemicals to create a water profile suited for mashing grains that will have an impact on the major deficiencies in your water profile. Enzyme activity from base malt grains appears to be improved. I accept it won't create biases for specific types of beer styles that create improved versions with more precise water treatments pre-mash. The general fermentability though appears to be improved across the board in most cases, across most styles of beer when using the product as a pH adjustment. Will it create perfect outcomes for all styles, no. Take that for what you feel it is worth, & what it can/could do for your brewing. Lusty.
  17. Beerlust

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

    Just as another option, there is a 5.2 pH Stabiliser on the market (produced by Five Star Chemicals) available if the acidulated grain route isn't for you. I admit I've only used it a couple of times with my partial mashing but had noticeable improvements in fermentability of those brews when I used the product. A former active member of the forum I respected used it fairly regularly with his brewing & recommended it to me. I would have used it more, but keep forgetting to add the damn stuff!! 🤣 Edit: It's helpful to know the water profile in your area before playing around in this area of brewing. Cheers, Lusty.
  18. Hi guys. Over the last few years I've made one batch of Porter for our winter period. It's relatively similar to the Coopers DIY: Robo Choc using the English Bitter kit as a base. I throw in some oak chips & a vanilla bean or two, & once aged suitably, makes a ripping beer around 6.5%ABV for yummy winter drinking. Since Coopers have released a true Porter kit, it looks very inviting to adapt my recipe to. Given I wish to bump the ABV% up from the standard recipe, I do have one question I need to know about the kit if I wish to maintain some level of consistency up to 6.5%ABV mark without having the beer end up too sweet. Is the ruby hue generated primarily by the use of a smaller amount of roasted malt, or is the hue generated primarily by a larger dose of a crystal malt? Knowing this would influence what grain(s) I might use for a small steep to maintain some sort of consistency in with the LDM quantities. I'm looking to put this brew down within the next month using some Wyeast 1728 so any assistance from Coopers on this one would be appreciated. Cheers, Lusty.
  19. Beerlust

    What's in your fermenter? 2019

    My current brew is likely fairly close to expected FG. I'll take a SG reading later today after work. I really want to get the dry hops in now but there is still a thick, creamy krausen above the brew that doesn't look like it's ready to drop anytime soon. Normally I wouldn't care & just let the brew take it's natural time, but I'd like to get this brew into a keg before the following Sunday as I have a few mates coming over for a feed & a few frothies so it would be nice to have a couple of kegs on the pour for the day. I need 3 or so days for the dry hop, & a minimum similar time frame for some cold conditioning so this stubborn krausen isn't helping that process. The patented PB2 spoon whacking technique might be on the cards over the next few days! Cheers & good brewing, Lusty.
  20. What's is your proposed recipe for this "Devil's Half Toucan"?
  21. Beerlust

    Dry Hopping At Different Temperatures

    That's why I contain them, so they can be removed before cold crash. Infection is very unlikely. At the hop removal stage it is no longer wort, it is beer with alcohol in it. Alcohol in itself is a protector against infection(s). I've only ever heard of an increased risk of infection with light (low alcohol) beers & even then that is very slight. Oxidation would only be an issue if you faff around with the lid of your fermenter open for ages while removing the hops. Cheers & good brewing, Lusty.
  22. Beerlust

    Interesting study on FWH

    Yeah I just added a 300gm grain steep of caramalt & used a little dextrose to offset it. Smooooooooooooooth. Cheers, Lusty.
  23. Beerlust

    Coopers APA K&K

    Given your love for EB's yeah perhaps you should (think dryish/good attenuating British style strains). "Yeast Daddy" Kelsey definitely needs to. Cheers & good brewing, Lusty.
  24. Beerlust

    Coopers APA K&K

    As you say Hairy, No I don't know for sure. The fact Karlos hasn't answered my questions & responded to something Greeny posted after my post means nothing. Maybe he doesn't like me or care for my opinions, fair call on his part if that is the case. But when Karlos rubbishes & blames the CCA reactivation procedure as THE cause for his current beer problem, yeah I'd like to know a little more about how his problem occurred before blaming the yeast source & procedure given I & others have used it to ferment beer without any problem. As much as I am a target for you most of the time & I do have a giggle at how you take the mickey out of me on a regular basis, occasionally your home brewing experience & knowledge (that is better than my own) is more beneficial to the conversation (like now). That's all. Lusty.
  25. Beerlust

    Coopers APA K&K

    Coming from you, that hurts.