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Mark D Pirate

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Mark D Pirate last won the day on January 25

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  1. Mark D Pirate

    hydrometer, by b*stards incorporated...

    The standard glass ones have different scales for wine as well, I picked up a smaller one only reads from 0.990 to 1.025 from a scientific supply place.
  2. Mark D Pirate

    Quick Question: Stout and lager yeast

    You'll miss out on the esters if you use 34/70 , will lose a little complexity. It will also likely attenuate slightly more , even chugging away a point or 2 in the bottles potentially being over carbed next winter. For long term storage I like Coopers ale yeast, I've sampled beers bottled 20 years ago that were outstanding
  3. Mark D Pirate

    hydrometer, by b*stards incorporated...

    #Firstworldproblems I only use a refractometer on hotside and my fine scale finishing hydrometer has markings all the way around
  4. Mark D Pirate


    If I were to enter I'd be ensuring it's a beer that will A: sell in volume B: Use ingredients that are locally available in volume ( no experimental hop varieties ect) C. Not compete against an existing Coopers product. A well brewed ESB would tick all those boxes and lend itself to an extract based brew .
  5. Mark D Pirate


    Judging is actually hard work , made harder here by fact that entrants don't even have clear style guidelines to brew against . Still be interesting to see what takes home the prize, good luck to those entering
  6. Mark D Pirate

    coopers commercial yeast question

    All other things being equal only 1 possible cause springs to mind. Nucleation points due to CCA being a lower flocculator than many others. If this is the case a bit of extra time in the fridge to help settle the yeast back in the bottle will help. This is why I refuse to accept bottles that have been rolled along the bar, instead I'll pour ~75% and swirl the bottle
  7. Mark D Pirate

    What Malt? What Hop? For Winter Pale?

    Winter is coming so my beers are getting almost as black as my heart. Finally got to collect my portion of JD bourbon barrel aged RIS omnom nom FES in ferment now using all gladfields malts, fuggles and 1187 ringwood yeast , just for a change I capped the mash Stole 6 litres wort off for stove top boil for a choc / orange porter as an experiment. Today it's barleywine day 8.5 kg MO, 3kg Munich and it should be dank AF with Chinook, Columbus and mosaic . I really should have some less boozy beers in the pipeline so an ESB and my coopers pale clone will be next up
  8. Mark D Pirate

    Bottle conditioning at work

    Where else would the bubbles come from ?
  9. Mark D Pirate

    Ferocious fermentation

    If you're concerned about lack of headspace in a fermenter there's a product called " Ferm-cap " that reduces foaming in boil kettles and during ferment . My stout makes a big mess otherwise But yes, pitching more and healthier yeast certainly cuts waiting time down
  10. Mark D Pirate

    Adding hops after bottling?

    Blend it in the glass , stout would work
  11. Mark D Pirate


    Extra yeast would only improve the kit, rehydrate at the very least. 34/70 would be a good choice. As Otto mentioned there's nothing wrong with the supplied yeast assuming it's stored correctly but there's just not enough to ensure a strong , clean ferment
  12. Mark D Pirate

    Grain Crush

    Just how much grain is making it into the boil ? Not noting any sort of off flavours ?
  13. Mark D Pirate

    Gravity Reading headaches.

    I spent enough time in Qld to doubt that maths is considered an important subject.... NSW isn't much better
  14. Mark D Pirate

    YEAST Questions 2019

    This was pitched under 3 hours ago. It was very healthy coming straight off the stirplate but look at it go! Straight into 1.059 wort @ 35° C #VossIsDaBoss #AngryVikingYeast VID20190328221216.mp4
  15. Mark D Pirate

    BREW DAY!! WATCHA' GOT, EH!? 2019

    First runnings looking pretty good , into the boil now after a really, really slow sparge.... Will chat to them about mill setting