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interceptor

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Everything posted by interceptor

  1. Hazy IPA thing. It's hazy and IPA like. Hophead yeast which is pretty good actually.
  2. Nice!!! The one on the right is the last batch and the big f00kers are a new batch into HUGE sheep bungs. 3 1/2 kilos of meats made 2 1/2 salamis.... It will be interesting to see how long they take to dry and if they dry properly.
  3. Looks great apart from the celery.... yuck
  4. Recipe: Dark Lager Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.052 SG Estimated Color: 62.8 EBC Estimated IBU: 24.4 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.00 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 1 63.8 % 1.96 L 1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 2 21.3 % 0.65 L 0.25 kg Carafa I (Weyermann) (630.4 EBC) Grain 3 5.3 % 0.16 L 0.25 kg Caramunich II (Weyermann) (124.1 EBC) Grain 4 5.3 % 0.16 L 0.20 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 5 4.3 % 0.13 L 5.00 ml Centennial Hop Extract [48.80 %] (CO2 Extract) - Hop 6 24.4 IBUs - 1.0 pkg California Lager (Mangrove Jack's #M54) Yeast 7 - - -------------------------------------------------------------------------------------
  5. Billycart brewing in Atherton. Garage Bar and Brewery in Mission Beach
  6. I'll have to drop in there next time
  7. Passionfruit and mandarin sour... probaly 7% so nice and easy druinking
  8. Hella YESSSSS You roll a very round pizza! looks good
  9. Looks stunnin, I should make a porter again. Yes, it keeps going and going Looks yummy Must be blaardy cold - no fridge required.
  10. Yes, looks like caraaroma in there and the taste descriptors fit too (same as shepherds and special b)
  11. I have done the same myself, makes for a great beer
  12. 18° then up to 20° to finish. Cold crashed only because fermentation was doen and I didn't have an empty keg. 50 saaz in the boil and 50 at flameout. It's a really nice beer. Nice... essence or nuts?
  13. It's Not a Pilsner @Aussiekraut >> M54 yeast, Pale malt. 100g saaz and yummy!
  14. For passing out and forgetting to charge you?
  15. @ChristinaS1 has ceased brewing and left the site
  16. YUMMY!!!!! This book >> https://www.booktopia.com.au/charcuterie-michael-ruhlman/book/9780393240054.html will teach you lots and has great recipes. This shop >> https://www.smokedandcured.com.au/product-category/banquet-bags-dry-aged-steak-salumi-salami/ has casings that you can use in the fridge for making salami, they work well and are a good tool to see if you want to take the hobby further. Sodium nitrate and nitrite are your friends, as is good bacteria. Be clean, be careful and enjoy. It's a GREAT hobby.
  17. That would certainly help witht he mozza making
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