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Everything posted by Beervis

  1. My dad used to brew in the 70's and I inherited all his old books. He mostly made wines and spirits but he had a bunch of info about beers too, infact most of those old brew books covered theory and practice for both wine and beer. If you're interested in brewing historical beers I'd recommend having a look for some old UK brew books from the 70's they are packed full of interesting recipes for beers/meads/ciders/ other stuff I've never heard of. When I say 'historical' I think they'd probably go back to the medieval era rather than ancient Viking stuff but it would give you an idea and some recipes that would be easy to follow for modern methods. I'm with Otto and Christina I can't imagine any truly ancient brewed drinks would be that tasty, but they might be fun for experimenting. I think at some point when I've got time I might investigate some of the nastier looking wine recipes in there for a laugh. Parsley wine sounded interesting. Probably absolutely terrible :P Most of those recipes are like a tonne of (fresh ingredient) followed by a tonne of table sugar.
  2. All the good stuff Scottie. I'm listening to All my Exes Live in Texas ;)
  3. Beervis

    Six Days

    Good on you Scottie! I've found it a bit hard too after getting back into brewing, there's just so much beer here that I practically can't walk around the house without tripping over it. Not putting it in the fridge unless I know I'm having a couple that night seems to help. Got a rule now, 2 tallies max, and I try to keep it to 2 nights a week, unless I'm on holidays. If you exercise in the morning, then you have a good reason not to drink the night before too. Cheers!
  4. I kinda thought that might be the case. 150gms out of 20-23 litres... not much. So you just bung it in a sanitised jar in the fridge, throw it in the new brew and away you go? wow. I assumed there'd be some convoluted process. 150gms.. would be about a cup I suppose? How long would it keep for? Sorry for the 20 questions, there's just so much to learn. My brother recultures yeast to make sourdough and has the same starter in the fridge for months, I know that's different but says to me maybe they last a fair while.
  5. So that's all you have to do to harvest some of the yeast cake? sounds so easy. If you brewed a different style from the original brew, wouldn't that result in some flavours coming across in the yeast cake? Seems like a great way to cut costs. Anyhow great info :-)
  6. Are they Coopers PET bottles? I've never had a problem with them not screwing on right. It might be a faulty batch. I'd take them back or write to Coopers about it. It might be my imagination, but I think they work better the first time with the tamper seals still attached than they do on subsequent bottlings. Again I might be dreaming but I've opened a couple recently where I felt like maybe they were leaking out a tiny amount of the carbonation. I was planning to move to glass bottles but the PETS are so easy and disposable if you get one that's too hard to clean. Cheap and available over the road at BIGW, so... And yes friends never give them back so that's another bonus. The boxes they come in are great too, I just pack the full bottles back into them now instead of using milk crates.
  7. I've found just soaking the PET bottles for longer gets rid of the white ring you're talking about. I do them in batches in the laundry tub, try to do 3 hours of soak per batch, never had any issues.
  8. Beervis


    Thanks for the tip, might give it a go. It's kinda a cosmetic thing and doesn't bother me much, but my partner always points out the lack of head.
  9. For a cheap, crappy swill beer that makes a big batch for next to nothing, the Lawnmower Lager is pretty good. Admittedly it was one of my first few brews, and I drank it Vietnam style full of ice on a hot day, but for some reason I remember it fondly :P I'm thinking of putting one down again next summer, probably all malt this time.
  10. Beervis


    I had a question for the experienced brewers that relates to this, so I'm understanding it's a good idea to ditch malto altogether? I just seemed to have better head retention on the beers I've done with BE than I do with all malt. I know dex can be used in some strong recipes to beef up the %, but in less alcoholic beers I'm not using it anymore cos I think it ruins the flavour. And I'm onboard with all malt for sure, most of the beers I've made with BE I end up wishing I'd thrown in an extra 500gms of LDM. So I guess I'm wondering how to improve head retention in K+K beers, probably a billion posts about this on here but I've been having trouble finding the right info.
  11. I decided to start using the recipe packs as a convenient and easy way to learn some more brewing techniques, it's still K+K but with some bells and whistles ;) so with that in mind I just went with the instructions, which was 18 degrees from memory. It fermented pretty quickly, I usually leave the brew for 2 weeks total before bottling, but I think I could've gone sooner with this one. If the tastes from the hydro are anything to go by I'm stoked about this one!
  12. That would exactly the reaction I'd get. I'm having enough trouble with just a couple of fermenters and some assorted gear in the garage :P
  13. You're right, I was thinking more of a different forum when I posted that. And I agree with your point. If you're happy with the results of K+K and aren't that keen on getting more into it, then more power to you. Don't really need to defend K+K on a forum run by the premier supplier of K+K stuff I suppose :P
  14. Correct me if I'm wrong Jackgym but I get the feeling that you put your opinion out there to counter some of the stuff you hear from AG brewers. You know, some noob will have a really basic question about K+K brewing and some knob will chime in with 'you should switch to AG and here's how it can be achieved for $10 in half an hour'. I'm not saying anyone here is like that but I interpreted Jackgym's comments with that sort of thing in mind.
  15. I don't think Jackgym was trying to imply that AG brewing is a waste of time, just sharing his perspective. For me I think it's a spectrum, like with any other hobby. You can dabble and/or you can become Grandmaster, whatever you want and have time for. I got into brewing just to save money but I'm surprised at how fascinated I am by it. I'm sure once we have a bigger place I'll be doing some AG brews. Until then I'm having fun with cans and hey, it's better than VB.
  16. By the way I'm about to bottle the Macho Macchiato at the moment and it's delicious :) I think in the case of that recipe the lactose flavour is quite pronounced so maybe the extra roasted grains is to make sure you can still taste the stout flavour well. Although I've never brewed this style before so couldn't compare it to anything. My first thought was 'Guinness with chocolate cake in it'
  17. My 2 cents, total novice so I don't know anything about the style guides, but I think it's interesting how the beer drinking public seems to be heading off in two different directions these days, all around the issue of bitterness. I drink at craft beer bars a lot and all the micro-brewers are falling over themselves trying to come up with the most full on, bitter, intense styles, sours, Scotch ales that are almost as strong as a Shiraz. If you only drink those kinds of beers then the IBUs in Coopers cans are nothing. I brewed a Dark Ale with BE3 to 21 litres, it was intensely bitter to start with but it just seems normal to me now. On the megaswill end of the spectrum, they seem to be trying to make even less bitter, even more tasteless swill. Low carb beers are a disgrace IMO they're like a watery base for flavour additions. And I'm not talking more hops, I'm talking ice and some raspberry cordial :P This has been accompanied by a shrinking of the bottle sizes, a lowering of the ALC% and a pocketing of extra profits. VB is shit but at least it's somewhat reminiscent of beer, unlike most of what's at my local BWS these days.
  18. I was thinking of getting a plumbed filter setup at some point, but your solution sounds good too - I'd have to say though, Brisbane water seems fine for brewing, I don't think I've ever tasted anything that seemed like it could be the water. Although I don't know anything about it.
  19. I've done that with the last couple of brews actually, just to get the temp down quickly. I did one a while back that turned out way too hot, so I panicked and threw a tray of ice cubes in there... bad idea, got some off flavours from whatever freezer taste it soaked up. Didn't want to make that mistake again, so I started buying 10 litre spring water from woollies cos I was worried about sanitation from a container, but it's another needless expense really... can't be that hard to keep a container clean. Edit: I taste tested that beer again - after a day and a bit - bitterness seems to have already rounded off a little. Still bitter as, probably un-enjoyably bitter, but it's just the kit. I'll leave it for another week and bottle and I think it'll be on the harsh side of ok
  20. Thanks Chappie, the spreadsheet is great - I should do something like that myself. Given me some inspiration! I just discovered I can fit George and the big tub in the fridge at the same time, so I've got a bit more flexibility there now but thanks for the tips about storage. That all sounds common sense enough - and the flat scale is a great idea. Could tare off the container beforehand and then not have to sanitise the scale top as well (I've got one of those analogue ones with a separate measuring box on top). I guess freezing the excess LME couldn't hurt if you knew you weren't gonna use it for a while.. although would be a huge pain to thaw. The small size probably has other benefits too - I sometimes find the volume of the wort in the 23L means it's much slower to get to the correct temp in the brew fridge and I need to prechill water to offset that, which is yet another step... I can fit George in the laundry tub and fill him up in like 20 seconds, and the water straight from the tap like that would help aerate the wort too I reckon. Lots to consider! Paul
  21. Can see why you're a happy chap with those recipes! Chocolate orange stout - sounds sublime I mostly got back into home brew to save money, at least for now, so I don't really want to get too creative. But you show the possibilities with George. I'd actually much prefer to run all my brews in 2 Georgies than in the big fermenter, I find them a pain in the butt all round, the weight of it up to 23L, the cleaning, etc. Thinking I might invest in another George and split them all from now on. I had a couple of questions for you - how do you store and measure fermentables and kits when you're not using the full thing in one go? For example, if you split a kilo of dried sugars, would you sanitise an airtight jar and keep it in the cupboard? Freezer? How about the liquid tins? Also - measuring. I've got kitchen scales, but they would need to be sanitised too - clean clean clean. I guess my issue with that is it isn't like baking where they're going to be exposed to extreme heat so it seems that splitting brews is also doubling the chance of infection. On your defib - how much cold brew? that sounds amazing.
  22. I'd thought about using a garden hose before to keep the time that my FV was exposed to the air down a bit - I don't have a tap in the garage and that means I have to walk jugs of water back and forth from the kitchen. I just figured it was a wide open invitation to infection though. I guess if you bought a new hose, removed any attachments, soaked the crap out of it in sod perc or something, soaked it again in a no rinse san and kept it in a container with some metabisulfate in between brews it might be ok? It would revolutionize my brew day, and be a heap cheaper than getting a laundry put in the garage :P cheers for the advice everyone, Paul
  23. You're right Scottie, I think sometimes things can just go wrong for no discernable reason. I've spent a few early mornings lying in bed trying to pinpoint some brewing error with no luck. Other times I've gone back for a second taste and thought you know this isn't so bad, I'm just being a perfectionist. On the cleaning stuff, sod perc or something similar sounds like the way to go. I might try to find some oxyper next time I need more cleaning stuff. If you're using glass bottles, could you put them in the dishwasher? Noob thinking but it seemed to me that would be one of the main reasons for using glass :P On the temp sensor, why does it need to be insulated? Surely the closer it is to the surface of the FV, the more accurate it would be? Paul
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