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Popo last won the day on September 3

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  1. I have said it before and not done it BUT I'm really going to have to give this a go. Sounds great. Can't say I've ever tried either of those ingredients before.
  2. Looking forward to seeing what you come up with https://www.experimentalbrew.com/podcast/brew-files-episode-42-sour-cat I found that a pretty good listen.
  3. A stable 18°C would be perfect.
  4. That's a bummer @squarerootnegative1. Brewing can be daunting at first and there are lots of questions to ask and heaps to try and get your head around. I reckon you've hit upon the minority at your brew shop. In general, I've found the home brewing community to be pretty helpful and willing to give their time. But, you are right - this forum is an exceptional resource full of friendly people willing to help out. We're all a novice in some way. I owe a lot of people here a beer for their help.
  5. For sure. I'll take a mixed carton. Well done @NewBrews!
  6. Hey @bennysbrew, I found a few old ones in similar condition a while back. I tried all the usual methods with no luck. I did manage to get a couple of them clean by mashing up a dishwasher tablet in hot water and pouring it in to the bottle and let it soak for a couple of days. It didn't work on all of them though.
  7. I've always wondered why people don't do this. Or at least some process to get the yeast mixed in straight away.
  8. After an extremely underwhelming performance last year, mine are off to a better start this time around.
  9. G'day @Tanefc, There's loads on the recipe section of the website https://www.diybeer.com/au/recipes/ Here's a link to a good one https://www.diybeer.com/au/recipe/fruit-salad-ale.html - The Fruit Salad Ale. It doesn't add orange peel but is one of the better recipes I have brewed. Although, a simple dry hop, hop tea or hop steep could be all you need.
  10. Popo


    Methinks you're right. I've found a few options online to get it restarted. It can sit in the cupboard for a little while until I get around to it though.
  11. Popo


    Yeah, sure is. Still has a ways to go.... Thanks for the FG info
  12. Popo


    My mead has been in the carboy for a couple of months. The recipe was just the regular J.A.O.M using bread yeast. It's cleared right up but the gravity is still at 1.042 and has been there for a couple of weeks. (I didn't check OG) I have looked around and it seems it's meant to finish lower than this, though this varies from site to site. About half of the fruit has dropped out of suspension. To anyone mead makers who have made this before: What final gravity should I expect? Reckon I need to do something to get it down further? Thanks in advance.
  13. Yeah, it's rather cheap. I assume it's a case of getting what you pay for.
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