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Beervis

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Everything posted by Beervis

  1. Don't live there but wouldn't Mr Beer and Northern Brewer deliver pretty much everywhere in Canada? Mr Beer is the US subsidiary of Coopers. Unless Moose Jaw is way out in one of the northern provinces or something, in which case I guess the postage would be steep.
  2. Thanks for the tips It seems like the easiest option is to find a good home brew store that caters well to AG brewers, they seem to have everything anyway so substitution not such an issue. I've done a bit more reading and the maltsters websites seem to be a good place for information and recipes too.
  3. Forgot to add, I think it's fair to say that the proliferation of ex-brewers around the place probably has something to do with shittily made kits. I mean if your first brew was one of the ROTM's brewed with temp control, you wouldn't be wanting to dump your beginners setup on the curb.
  4. I've been meaning to try a few experiments like that' date=' only I've got such a big backlog of ingredients I haven't had a free fermentor for ages. ROTM = Recipe of the Month. You can see them up above right at the top of the thread. They do free shipping, and come with different hops, grains and other bits and bobs each time. It's a really easy no fuss training wheels firmly attached way of learning more about brewing I find. Also the Coopers team seem to go to a lot of work fiddling with these recipes and trying to find interesting combinations of hops and spec grains. Nice of them to do the work for me [img']biggrin[/img] They do tend to sell out really quick though, one issue.
  5. Hey hey, it depends what you want to do. Most Coopers cans have a suggested recipe on the side which will make an OK beer with just the malt extract and the kit yeast. If you want a drier more commercial style less crafty beer you can add extra sugar/dextrose/corn sugar to it. Without the malt or with the malt. If you add extra sugar on top of the malt that will also make it a bit more alcoholic. Although malt produces a better taste I think. I'd suggest if you're just starting out, just do what it says on the tin and see what you think of it. I think the most simple thing you can do to add a bit extra is buy some of those teabag style finishing hops from a home brew store. They tell you how to use it on the packet and the people at the store would be able to recommend a style that suits your can. Very easy to use, cheap-ish and makes a better beer. Paul
  6. others will just list generic names like 'Munich malt', crystal/chocolate/white wheat/peat smoked/vienna etc. I suppose I could just ask the dude at the LHBS for appropriate substitutes, but then that would be irritating for them, getting handed a bunch of recipes.
  7. It's hard to think of anything off the top of my head because I've looked at hundreds of recipes.. BYO in the states has an awesome back catalogue of clone recipes for example. I'll just dig up a couple: 0.4 kg Weyermann Caramunich III 0.15 kg Weyermann Caraamber 0.14 kg Weyermann Carared Say with this one, if you can't find the Weyermann brand, then I'm at a loss... because all their product names would be trademarked I'm guessing. I know they are interchangeable (well I think they are) but yeah... confusing. I'll see if I can find another example
  8. Yeah even with temp control I can't imagine the 7gms would do the trick. Seems like lagers need more from most of the recipes I've looked at. Might give it a try with some saaz and extra lager yeast and keep the temp down. I'm playing around with ideas for a cheap cupboard filler at the moment.
  9. On another recipe terminology question, I'm looking to make a few extract recipes, just to play around with and experiment with for fun. One thing that I find mind boggling though, is that there seems to be so many different names for the same types of steeping/mashing grains, different brands, different countries I guess, then you have the issue that heaps of home brew stores sell them pre-packaged and without specifying the exact type of grain, i.e 'stout pack', 'lager pack'. At the moment this is putting me off because it's so hard to buy this stuff online if you're not sure what you're buying. If you're going off say a US recipe that has LME and 3 or 4 steeping grains it's almost impossible to match them name for name with locally available products. Anyone seen a table or like a list of synonyms or something for grains? It seems to be one of those things that everyone who uses them 'just knows', same deal with the difference between spec grains and mashing grains, most suppliers and recipes don't really make it explicit which is which.
  10. I think you named it well, dirty is the word. Dirty and sugary probably, and hopefully delicious
  11. There are heaps and heaps of extract and partial mash type recipes all over the place if you want to make certain styles from scratch. I've had a harder time finding very simple extract recipes but they are around if you look hard enough. Like I've been googling stuff like 'cheapest extract recipe' . Some of the partial mash extract brews are so complicated you may as well go all grain I reckon. Anyhow, onto the kits, I've been brewing exclusively ROTM's apart from a couple of deliberately cheap brews this year, and I've found them to be by and large great beers. One of my craft beer snob friends was a little hard to convert but even he thought one of the IPA's tasted like a commercial quality brew. Some are better than others of course. But the Thomas Cooper series were designed to fit into the craft beer market as a kit and kilo alternative to expensive craft beer, and IMO they do that pretty well. Even just the IPA with 500gms LDM and 300gms DEX was quite drinkable. Obvs they're heaps better with a hop boil and steeped grains which is pretty much the ROTM method. From what I can gather people only really seem to use the OS for deliberately cheap brews or in toucans. One thing I would like to know, does anyone have any experience with the international series Euro lager? It has a lager yeast, wondering if the instructions say to brew low temp. as in, is it a genuine lager... I feel like if so that could make an OK lawnmower beer.
  12. Might have to do that toucan stout I've been scheming about
  13. Good work I think you'll find for the price, you can make some very drinkable beer that clocks in at something like 50cents a pint To get the best out of that beer, I'd recommend that you try to pretend it doesn't exist for at least 4 weeks and then chill it for a couple days before drinking, one of the first things I learned on this forum was the benefit of leaving it to condition even for just an extra week or two, makes a huge difference. That Coopers lager kit isn't gonna win any awards but it tastes OK and since it's so cheap, I don't feel guilty about loading it up with ice on a hot day, Vietnam style.
  14. Forum is definitely a great place to start as the Captain commands, and if you look around you'll find good extract recipes everywhere. Maybe this one from the Coopers recipe section would be a good place to start - it's pretty simple and I reckon it would produce a delicious beer: http://store.coopers.com.au/recipes/index/view/id/59/ Also all those ingredients are easy to get and the recipe is straightforward and pretty simple. I find 'Brew Your Own' magazine to be great for recipes, but they've recently started firewalling it which sucks. Word of caution though, I find with American extract recipes they often use extracts that either aren't available here or are in odd sizes that also aren't available. You'd be able to convert them for sure but I'm not experienced enough to do that with any confidence.
  15. I think this is a case of every company thinking they need an app because every other company has one. I just write mine down in a pad, I guess it's not backed up somewhere and I could lose it, but for all the stuffing about with the app I figured it wasn't worth the time. Seems I was right. Is the app different from the web version? Hopefully they get it fixed soon :)
  16. That's an issue with kit brewing. It's so easy I keep getting paranoid that I've missed a step and will end up with horribly infected vinegar or something. You spend far more time cleaning than you do on the actual process.
  17. I have a rule of thumb, whenever you think it's time to bottle, leave it for another couple days. I missed that with my second last brew and it's overcarbed in the extreme! Glad I used PET bottles for that one. Shame because it's such a nice beer, the Zesty Blond recipe.
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