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Everything posted by Petermur

  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.
  9. Hi All, I'm about to do Mt Cozzie extract. Recipe says to use 15g Pride of Ringwood, which I have - and 30g Galaxy, which I don't have. Also dry hop 20g Galaxy. I have Cascade, Amarillo, Motueka, Northern Brewer, Mosaic, Simco, Chinook. Will any of these substitute for Galaxy - no worries if the taste is a bit different from the recipe. I can order in the Galaxy, but want to brew up tomorrow. Thanks for any advice. Cheers.
  10. Hi Mr Von Blotto, Can you tell me more about this "Simplest Method" - are you saying that after bottling, I can start a new batch of brew by mixing a kit and kilo, or extract wort, straight into the now mostly empty FV and pouring it onto the trub (which I normally throw away and clean my FV). In other words, can a new batch be made more than once without using new dry yeast or cleaning the FV. I currently do extracts and use a new US05 each time and I'm OK with this, but I'm intrigued with the simple method. Can you give a few tips on this way - how is cloudiness, taste, etc. Thanks, Peter.
  11. Yes you can re-use crown caps. If you ease the cap off by gently using the bottle opener to gradually go round the whole cap, exerting a small amount of pressure which will pretty much keep the cap in good condition - do not remove it with one quick action. I have done this when I'm short of caps at bottling time, and they seal as good as a new one. But as the other guys have said, you should be able to get them from the local supermarket, or stock up at your local brew shop next time. Cheers.
  12. Hi Christina, Thank you for your reply. I am brewing only ales at the moment so 18C - 20C is the target. All my brews are fermented around that temperature and I use iced bottles in my cold-brew bag with great success. I was intrigued when you mentioned keeping it at that temp for the first three days or so and wondered if I was going overboard at that temp for the whole fortnight. My brews may not be prize-winners but they always turn out quite drinkable. I sometimes go away, but I can get around this by not brewing during this time. I'm mixing up a batch tomorrow and will be around to keep it at the best temperature. Cheers, Peter.
  13. Hi Christina, Can you explain the bit about keeping the wort at 18C - 20C for the first three days or so. I have a cold-brew bag and can keep the temperature in that range, which I normally do for two weeks. Are you saying that after three days I can stop keeping the wort in that range and let it rise to room temperature, which can get into over 30C here in Brisbane. In other words, is it only during the initial fermentation that it has to be kept cool and not for the whole two weeks. I sometimes go away and would like to leave it alone after the first week. Thanks, Peter.
  14. Hi All, Any advice on what to mix Fuggles with - recipe says 40g Fuggles, which I have and 30g Williamette, which I don't have. Will Fuggles go OK with something else that I have on hand eg Cascade, Northern Brewer, Simcoe, Mosiac or Chinook. I'm not after any certain special taste, just a drinkable beer - will hops from one region mix with some from another part of the world. Any replies appreciated. Cheers, Peter.
  15. I thought Mister Von Blotto had given up the ciggies. I avidly watch this forum every day and learn something more each time - keep your questions coming everybody - I was a kit and kilo man for years and have moved to partial simply because of the insights that the regular contributers to this forum give us. Thank you all from around the globe - we are getting better and better Cheers
  16. Put them all in the bottom drawer and forget them - place a sanitised PET bottle cap over the hole - two weeks later use a hydrometer to check your gravity, should be ready to bottle or keg - no nasties will sneak in under the PET lid during the two weeks. This is what I do and no problems - works for me and sooo easy. Cheers.
  17. Christina, What are you doing up at this hour - it's daylight here in Queensland so I thought it would be the middle of night in beautiful Canada and you would be tucked up in bed asleep, ha ha. Anyway thank you for your prompt advice as usual. Peter.
  18. Hi All, I brew my ales at around 20C and am usually around to maintain this temperature in my Coolbrew Bag for two weeks - however, I'm going away for a week soon. Is the recommended fermentation temperature of around 20C for the whole two weeks or can I ferment for a week at that temperature and leave the yeast to clean up at a higher temperature for the second week. In other words, is 20C only while the wort is actually fermenting, or to be kept at that temperature the whole time while it is in the FV. Once I bottle, the temperature of the ale goes up anyway. Temperature for the second week in the FV could get to 30C. Any advice appreciated. Cheers.
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