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Thirsty Jim

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Thirsty Jim last won the day on May 21

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  1. It is supposed to be Lebanese but it has probably been going on elsewhere as long as Miss Muffet has been sitting on her tuffet. You can drain a lot of whey away and the yoghurt firms up to the point that you can roll balls of it in your hand. Try doing that with Greek yoghurt. It also has a more tart, sour edge to it than yoghurt (which would make it ideal for unspellable Greek dips) and it marries to other flavours really well, like evooo
  2. Muzzy, You should give labneh a go. It is more like a cream cheese and dead easy to make. Just line a strainer with cheese cloth or Chux or even a coffee filter and place it over a bowl .Tip in your yoghurt and put it in the fridge for 24 hours. The whey will drain into the bowl and the yoghurt thickens into soft cream cheese. It's a great base for dips and you can flavor it anyway you like.
  3. Sugar acts as a preservative in a controlled water tight environment. Like a can. Think jam. A tin of extract is essentially a can of sugar. Complex sugars but sugar nonetheless. It is not going to kill you. It will not make you sick. It is not a poison. That is just nonsense. The extract will darken over time so don't expect your pale ale to be all that pale. And after 14 years the extract will have congealed in the can so invert the can and give it a good hot water soak to soften it up before you open it. Whether the wort becomes more bitter over time I honestly don't know. In my experience with cans past their best date is that while the wort definitely darkens the change in flavor is only marginal - but then I have only tried cans that are a couple of years past their best date. 14 years is uncharted waters. Have a crack. Lets us know how you go. You have nothing to lose except a 14 year old can of extract.
  4. Clever Brewing has Galaxy for $35.80 per 5 x 100g - or $71.60 per kilo. https://www.cleverbrewing.com.au/hops/australian-hops/galaxy-hops.html
  5. That show is a gem and kudos to the ABC for being broadminded enough to give it a run. Some excellent music has been composed as gaming soundtrack.
  6. Evard Grieg In the Hall of the Mountain King. Just love it. Love the video too. It kind of vindicates my efforts of many moons ago using a rubbish bin and a tea towel.
  7. oh the Barking spiders. I only just got the joke. I have never bothered with a bottle tree. I wash them, shake them, leave them on the window sill and the morning sun takes care of the rest.
  8. The chemists will have a better idea than me but I notice a streaky residue is left behind by washing soda (sodium carbonate) bi carb (Sodium bicarbonate) and even brine so I have always figured the residue are salt marks. Wiki says 'Sodium percarbonate is produced industrially by crystallization of a solution of sodium carbonate and hydrogen peroxide...Alternatively, dry sodium carbonate may be treated directly with concentrated hydrogen peroxide solution.' Perhaps it is washing soda (sodium carbonate) element in the sodium percarbonate that is responsible for the streaks. But that is not what has damaged James' fermenter. That's gritty.
  9. Everytime this issue of the tap comes up there are those who say it has not been a problem and those that say it has. It is interesting to note that Coopers don't charge a shipping fee for replacement taps. @Southern Man I don't know what state you are in but Kegland, Keg King, Triple J Brewing, Clever Brewing, Australian Home Brewing, Cheeky Peak, are just a few of the vendors in Victoria that may have what you want. They all do online.
  10. I have had the same problem with those locking tabs. I have had to tape the tap into the fermenter rather like a rugby player taping his nose to his face but since I bought a couple of new taps for the fermenters they have been much better. The tap has always been the weak link of an otherwise excellent FV. I don't know if the size of the lug was increased but the newer taps seem to secure better.
  11. @AVNGE I am following with interest although I would get thrown out of the gardener's union if I was found in possession of a tin of pumpkin puree. I have pumpkins coming out my ears at this time of year and if it is a useful beer ingredient I want to know.
  12. I use a cup or two of double vinegar neat tossed into the rinsed FV and swish it around the sides of the fermenter before adding enough water to give the insides a tub. Then I immediately hand dry with a clean tea towel. Vinegar is a 4% solution of acetic acid and double vinegar is 8% acetic acid which makes for a very effective organic acid and ideal for brightening up an FV. It is also a mild disinfectant that can be splashed around the brewery, great for cleaning stainless steel, glass and plastics. Cheap as chips... and tasty on chips too.
  13. If you want to shift hop oils or any sort of scale or even the residue sodium percarbonate leaves I would recommend a rinse in a mild acid and water - double vinegar is ideal. It makes my FV sparkle and I use it on all my glassware as well. PS : I just bought a new kitchen kettle and I note that even they are recommending the use of vinegar as an 'environmentally friendly' descaler rather than commercial preparations.
  14. I bought my Superautomatica capper second hand. It still had a cap and broken bottle top wedged in the bell - and sure enough it was a twist top. I wont use them. I only cap bottles that have a proper lip for crown sealing, no twisties for me. When I dug the broken bottle top out the rubber ring came with it. I just put it back and everything was as good as new. No failures in many dozens. I always use Home brand crown seals too. I am having a hard time getting the image of Bob's drunken chooks out of my head now.
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