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Beervis

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Posts posted by Beervis


  1. Hi all,

    Still having problems with this brew, looking for some advice.  The freezing hasn't ruined the flavour and I've left it at about 18 degrees for another week or so due to being too busy to bottle it and not wanting to risk cold crashing it again (only just got a new temp controller).

    I've gone to bottle it today and for all intents and purposes it's acting like it is already mildly carbonated.  It tastes ok and I don't believe it's infected, but I'm getting it gushing when I drop the carb drops in - not a lot, but a little.  It was behaving a bit similar to this after a week or so when it had finished carbonating, so I don't think it's a new issue.

    It's the first time I've used recultured Cooper's yeast so I'm wondering if it's an overpitch, although I only used the yeast from 4 stubbies of session ale.

    Decided to bottle it anyway in PETs to avoid bottle bombs but I got no idea what's going on here.

    I used a can of real ale, 1kg brewing sugar and 500gms LDM brewed to 23 litres.


  2. On 7/26/2019 at 6:38 PM, Beerlust said:

    Hi Beervis.

    US-05 on it's own is not meant to be a high head development/high head retention strain of yeast to use if you want these qualities in your final beer. That said, you can create those elements by using a smarter malt grist that leaves more (unfermentable) body behind in the beer whilst still using this strain of yeast to ferment the beer.

    Carbonation levels are a result of available secondary sugars for yeast to chomp on once bottled & capped. Head development & retention is a result largely influenced by the malt grist you use. Certain yeast strains can influence that though.

    What are the malt grists you are using with your US-05 brews, & what is the level of secondary sugars you are adding at bottling time?

    Cheers,

    Lusty.

    Hi Lusty,

    I've mostly been brewing Cooper's ROTM's and a few all extract small batch beers, plus some basic K+K's.  Most of the beers brewed with US-05 use a kit base, plus some steeped crystal, extra LDM or LME.  Some of the dry hopped beers have had better head retention.  I'm carbonating them usually with carb drops or the loose sugar equivalent (per bottle, not bulk primed).   Sometimes I think this is in my head, or it could be an effect of kit taste or something.  However I have had better results using other yeast strains.

    cheers! 


  3. 12 minutes ago, Norris! said:

    I hope mine carbs up properly when they try it. It is meant to be kind of spritzy. I have been having carbonation issues when I try to keg and bottle some. I find that 2 drops don't carb it up enough for my tastes so I have been bulk priming...So far the last bottle I tried was almost there...temperature and time will get me there I think.

    I know what you mean about the carb drops.  I'm wondering if my mix of fermentables is to blame, or the yeast... because when I have contacted Coopers about it they swear black and blue that Coopers Green is carbed to the same levels as if they used a carb drop and that there is no reason that my brews shouldn't turn out the same.  However I've found that all mine are low carbed to style (for my tastes) except the Saisons, lagers.  I'm experimenting with the Coopers commercial yeast at the moment, because I find the US-05 might be the culprit re the low carb levels.  All the beers I make with US05 seem to be low carbed and lack head retention.

    • Like 1

  4. Thanks everyone.  Damn! I tried a really basic k+k to test the Coopers yeast, Real Ale + 1kg brewing sugar & 500gm LDM, it tasted very decent straight out of the fermenter.  Hope I haven't killed it.

    EDIT - had a taste test.  Definitely not as good, tasted a bit washed out.  But still quite nice.  I'll bottle it and see how she goes.

    • Like 1

  5. Hi all, looking for some help - my temp controller died the other day and had a brew on at the time, managed to keep it in the target temp range by turning the fridge on for a couple hours before bed then turning it off again - did this for a week.

    Went away for 5 days over the last weekend and decided to cold crash - it's an old fridge and it completely froze the brew!  When I got back it was a giant beerberg.

    I've defrosted it up to about 10 degrees now and looking to bottle over the next few days.  

    I'm wondering if being frozen for a few days will have affected the yeast to the point where it won't be able to bottle carb?  I was planning on reusing the yeast with a classy pitch onto yeast cake for my next brew as well and wondering if the freezing will affect it's viability?  Should I disturb the sediment and give the whole thing a stir and leave it at 20 degrees for a couple days?

    I was using reactivated Cooper's commercial yeast, first time it's been used.  

    Thanks in advance.


  6. They've got both at my Big W, I wonder if they're just providing an easier way for more experienced brewers to replace some of their gear without having to pay shipping.  

    Personally I reckon they should ship it with a nicer kit.  Nothing wrong with the Lager I actually quite like its flavour, just that lawn mower beer is bland and ordinary and if you don't know any better, which lets face it many people won't, they'll drink that and believe all the stories they've heard about how nasty home brew is.

    Bootmaker and a boc of BE3 and LDM, for the win!  Only issue is it'd make it heavier.  And more expensive I guess


  7. Depends what you're looking for?  In terms of style, the APA is a light, dry pale ale based on Cooper's Green.  IMO it doesn't taste any good without the Cooper's reactivated yeast.

    The Bootmaker I like much better, it's more of a big bold more flavoursome US style pale ale.  It reminds me a bit of 4 Pines, if 4 Pines came out of a can and lacked body and hop profile.  Good news is you can put those back in.

    If what you mean is you're gonna try to make an APA recipe with the bootmaker kit I don't think it will turn out what you're looking for.


  8. 11 hours ago, der kleine Drache said:

    What yeast would you recommend? Munich clumps a bit and I'm missing the traditional banana flavour. 

    Let's see... I've used Safale K-97 for one - manufacturer says its German ale yeast, low esters, good for Belgian wheat.  Not much yeast flavour in that one although it had lots of Cascade so it was more like a wannabe Belgian pale ale.  

    Done two with T-58 - this might be the one you're looking for?  "Specialty yeast selected for its estery somewhat peppery and spicy flavor development (POF+), producing clovelike aroma. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer."  These two were a lot nicer in terms of yeast flavour.  One of the brews I did was a basic toucan, Hefe wheat & Canadian Blonde pitched directly onto the yeast cake from the prior brew, and it was delicious with no additions - bit low on body and bit soft drink like but the pronounced yeast flavours were great.  

    I've used the kit yeast which has a bit more neutral flavour so I'm not sure what strain that is.  I'm guessing it might be K-97 because Coopers tends to pair the wheat kit with that yeast strain in their recipes.  

    I'm not familiar with the liquid yeasts since I'm still a bit of a beginner.  But I would definitely give T-58 a go.  As far as European beers go I like lagers or big flavoursome beers like Saisons so I enjoyed the pronounced estery flavour of the T-58.  

     

    • Like 1

  9. I've still got a few bottles of the 18 Vintage Ale left, cracked one tonight after ageing it for another 8 months.  Still don't like it, but it's slightly less awful with age.  Might let the last 3 age for another couple years and see what happens.  I don't know if it's me but the combination of flavours really don't do it for me.  Harsh, syrupy, sour.  Not sure what they were aiming for.

    Actually enjoyed the kit version of the 17 ale a lot more, although it tasted a bit thin considering how alcoholic it was.  Wish I'd kept a few tallies of that!  Damn PET

     

    • Like 1

  10. On 6/1/2019 at 10:36 AM, MUZZY said:

    Hi Steve.
    I just stick to the recipe and it makes a beautiful beer IMO.
    1.7kg Dark Ale + 1kg BE3 + the kit yeast. 

    I totally agree, I reckon it's nicer than the commercial version.  Not as well made obviously but I much prefer the flavour.  Bit sweeter and more chocolatey!

    • Like 1

  11. Something I've been doing that works quite well is to use that small kit for small batch extract brews.  It sounds complicated until you look into it.  All you need is a can of light dry malt, or I'm not sure about this but maybe 2 and a half of the boxes, some hops and a 20 litre stock pot which you can get from Big W for $10.  Then you just google around looking for hop boil schedules for the hops you've chosen and bam.  My most recent effort was LDM + El Dorado, a small amount for bittering and loads in the last 15 minutes and at flameout.  It was surprisingly good, the only problem with it was 10 litres runs out way too quickly!

    I know you're looking for absolute beginner stuff but this is really simple.  Just google extract brewing and you'll find a million simple articles explaining it.  My method was a bit 'she'll be right' and it still turned out better than most of the (more expensive) kits n bits brews I've done.

    • Like 1

  12. 11 hours ago, NewBrews said:

    Another thought, the next recipe of the month should drop in the next couple of weeks. Why don’t you grab it and give it a go?

    Serioudly, if you can cook pasta, you can probably make one of them. 😊

    This is what I was gonna suggest too.  I hate to say it, but as far as straight kit brews go, I didn't really like any of the Mr Beer extracts.  None of them were that nice without added hops and grains, they all just tasted like kit to me.  

    Another tip from someone who's been down the same road before is to make sure you age any beer you make from those kits for 4 to 6 weeks, they all taste bad when young - haven't had the same issue with the bigger fermenter.  I would recommend the ROTM (recipe of the month) for sure, it allows you to take your brews to the next level for the minimum of fuss and extra work.  I've had mixed results with them - some a bit ordinary, some excellent, but they've all been better than the straight kits.

    Something else you can try as a beginner if you like 'big' beers, is to use one of the bigger kit tins from the Coopers series, make it to 10L and don't add any extra malt.  I've heard some of them work quite well that way.  

     

    • Like 3

  13. 8 hours ago, Shamus O'Sean said:

    For some of the craft recipes I have just used 200 grams of Light Dry Malt instead of the unhopped pale malt extract.  Beers turned out fine.

    I quite often do that too, just because the LDM is easier to get - I walk past Big W on the way home from work every day.  I've gone the full 500 gm for a couple of IPA's that turned out pretty nice.

    • Like 1

  14. 7 hours ago, NewBrews said:

    I hear ya! I wandered into the Mill on Constance a few weeks ago for a sly one on the way to the station? Three pints  and it was $30 and that was at happy hour.

    At those prices I find it hard to justify these days... I'll do it for a treat but when you start thinking about how much home brew you could've had for the same price suddenly the whole thing loses its appeal.  Nights out in the land of Oz are stupidly expensive!

    7 hours ago, MUZZY said:

    At least your pints are pints. Here in SA it's accepted that a pint is 425mls. Yeah, nah. FFS.

    That's weird, isn't 425 a Schooner?  Is that a random historical thing?  Speaking of odd glass sizes, has anyone else noticed that some of the craftier venues have started using older glass styles and names that are non standard?  I've found myself paying pint prices for pots that look like brandy balloons without realising.  Another sly trick I've noticed lately is using pot glasses that are thinner and narrower and cut to look like larger ones.  But you're still paying the schooner/pint prices.  I get that decent beer costs more to produce, but it's tough for punters.  With a mortgage and bills and stuff to save up for I can't enjoy a session out anymore without watching the bank balance.

    • Like 3

  15. It's not just the price of craft beer at the bottleo that's ludicrous - I find the whole pub scene for discerning beer drinkers has gone to shit in the last few years, at least where I'm at in Brisbane.  Drinks are expensive, range is limited at bigger pubs because they're all owned by Coles or Woollies and full of megaswill and megacraftswill.  You can get a nice beer at a dedicated craft place around town, but I've had sessions where 3 schooeys have set me back the cost of a whole batch of kit swill.  And then, all the interesting places close early now cos of the lockout laws.  It feels like prohibition by stealth!  These days I go out for something to eat, try a couple of interesting brews and go home and tuck myself into bed before curfew, so I don't anger the fun police.  I wonder how long it'll be before they try to ban home brewing cos health  

    • Like 1

  16. 8 hours ago, Beerlust said:

     

    I'm pretty sure most of the early offensive Aramis hopping notes on the 2018 version will subside & compliment the malt bill much better after some decent ageing. From what I tasted of the commercial version, a minimum of 7-8 months.

    Cheers,

    Lusty.

    I've got a few months left to go then - popped the rest of the 6 pack in the cupboard after that aborted attempt at drinking them.  We'll see what it's like over winter.  I'll probably love it and then kick myself for not buying more!

     

    The ESVA's are an interesting beast.  I try and get my hands on them every year, but there aren't many I've enjoyed as much as the Celebration Ale.  Personal taste I guess.  As far as kit recipes go, you'd be hard pressed to find anything better at this effort level though.


  17. 13 hours ago, PaddyBrew2 said:

    It’s different for sure as it’s more of an amber ale compared to their IPA styles from previous years as per their recipe section. But still very drinkable.  Although would be nice if they reverted to norm for 2019 @PB2 🤗

    This might explain it, I've never had an amber ale I liked... apart from I think it was a Sierra Nevada that was so full of hops it may as well have been an IPA.


  18. On 1/10/2019 at 10:35 AM, karlos_1984 said:

    I rkn I'll brew the 2013 one next. It uses more common hops that I'd also make use of with other brews and I've already got cans of real ale and APA on hand. 

    KR have u done a side by side comparison with yours and the 2018 release?

    I did a side by side when I brewed the 2018 ROTM, both very nice beers, although I couldn't help but notice that even after significant ageing, I felt like the real ale/apa combo was a fraction too bitter compared with the original.  Maybe it would benefit from extra steeping grains, although from memory it did have a few hundred grams.

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