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  1. Hi All, Just watched King Ruddiger's video on re-using the yeast harvested from four stubbies of Coopers Pale Ale - method is to leave a couple of centimetres of beer in each bottle, add sugar and boiled water, and set aside for a few days. Three questions - 1. Can I use two tallies instead of the four stubbies. (Coopers Website makes no mention of tallies, only stubbies). 2. Is this enough to make 23L of my next extract pale ale. 3. Does anyone use this method on a regular basis. Most discussions on the Forum seem to advocate using yeasts such as US05 etc or kit yeast. Thanks.
  2. Hi Guys, Can someone explain the difference between mash out and sparge. I'm soon to attempt my first partial mash - I've seen recipies that say to mash for 60 minutes then remove grains - others to mash then sparge at a little higher temperature then remove. I'm not sure what the mash out is - can I simply mash at 67C for an hour and remove. Thanks.
  3. Mangrove Jack's M29 yeast - instructions on pack say 'for best results ferment at 26-32C'. You can buy a 10g pack on line from www.brewerschoice.com.au for $5.90. Cheers.
  4. I did an experiment a few batches ago where I sanitised most bottles and simply washed the rest with warm water and bottle-brush. My routine is to thoroughly rinse my bottle as soon as I finish the contents and put it aside upside down. So, the one's that I did not sanitise were clean inside already, and I gave them another warm water rinse before bottling in the usual way. I set aside these few bottles so that I knew which one's were which. I can report that there was absolutely no difference between the bottles. I purposely put one of each in the fridge, and both tasted exactly the same. There are wiser brewers than me who contribute to this forum and maybe I'm lucky with the bottles but there was no difference with any of mine. Since then I have been slowly increasing the number of unsanitised bottles each brew and now I'm about 50/50. I figure that if there is an infection it will be only in that particular bottle. On brew day I absolutely sanitise everything - my FV, spoon, scissors etc because I don't want any infection in the whole wort, but I can live with maybe a bottle being off. Hasn't happened yet after three or four brews. In answer to your question, if you absolutely have no sanitiser and you can't get some readily, give your bottles a GOOD warm water wash with a bottle-brush and see how you go. Works for me. Cheers.
  5. Thank you joolbag, I have never looked at the lager recipies on Coopers as I thought they had to be brewed around 13C - I stick to ales mostly - hope your batch continues to improve. Cheers.
  6. Thank you Ben 10, I've been kits and extract so far and haven't actually tried all grain, but I aim to very soon. Unfortunately, I only have a 18L pot for the stove so hopefully if I approximately halve all your ingredients I can make a smaller batch. I've got the pot, grainbag, kitchen stove - I can't make bigger batches than 12 -15L. My LHBS does not have grains so I have to buy on line. I'll do a smaller version of your and Otto's pale ale. Should I use 11g of yeast, or halve it like everything else. Thanks.
  7. Thank you Jeremy, this step by step method is exactly what I was after. When you yourself brew, does your "cover' mean put the lid on to keep the immersed grains at 65 - 70c or cover with a blanket - do add any heat over the 60 - 90 minutes. Does it matter if the pot slowly cools or do you keep it at 65 - 70c. Also, would Simco be OK for bittering hops and how much US05 do you use - 11grams may be too much, I imagine. Cheers.
  8. I don't go to so much trouble with transferring to a secondary- I bottle using PET and glass tallies with a teaspoon of sugar in each. Come bottling day, I line up the bottles on the benchtop and I simply add a rounded teaspoon of raw sugar to each sanitized bottle using a funnel - takes only a few seconds, then I bottle and I've never had a problem. Cheers.
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