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Scooby 1525229719

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  1. Scooby 1525229719

    New Recipe Section

    I'm glad I read this first, was just about to post up a new thread about this. Can't wait for the update ?
  2. Scooby 1525229719

    Woolies Clearance

    I don't think so. Just went to the Woolies website and typed in Coopers, got none of the homebrew stuff come up just Coopers range of beers.
  3. Scooby 1525229719

    What now?

    That old girl is in great shape! Sorry can't help with the bits you're after. Have you tried these guys yet? http://victorianmotorcyclewreckers.com.au/
  4. Scooby 1525229719

    Woolies Clearance

    I heard that they were made by Coopers? @PB2 is this true? I tried them once but I was heavily experimenting and I am positive that I stuff it from over doing it ?
  5. Scooby 1525229719

    Woolies Clearance

    They didn't last month when I checked. Now they restocked and have it at these prices.
  6. Scooby 1525229719

    Woolies Clearance

    Looks like Woolies is discontinuing Coopers in their stores. Get in and get a bargain.
  7. Scooby 1525229719

    What now?

    FWA? FWH? could you go to your local HBS and get them to mill your grain?
  8. Scooby 1525229719

    Coopers Mexican Cerveza

    I want to do a Hop Thief clone. Would the Cerveza kit be a good start. Went to the James Squire web page and got the grains and hops they use. I emailed them to ask if they are in order from greatest to least used (weight wise) still waiting to hear from them. What do you guys reckon?
  9. Scooby 1525229719

    Clarifying in fridge before bulk prime

    I've read guys leaving brews in FV for 6-8 weeks without anything bad happening. I've gone to about 4 weeks no issue. You have temp control?
  10. Scooby 1525229719

    Hops, when to add and what they do.

    So I've been brewing for a little while now and eventually I got to know why and when to add hops to achieve bitterness, flavour and aroma. But for some reason I've always just followed recipes, probably cause it was safe. Last couple of brews I experimented, with not much success ?. So I did a search on Google and came across this article, it's worded in a quite plain and simple way which I thought might help the new guys who are starting off and may fear the unknown. http://beersmith.com/blog/2008/11/11/best-hop-techniques-for-homebrewing/
  11. Scooby 1525229719

    Brewing a Stout with Chocolate Bars

    I've seen a video of a cherry ripe porter and the chocolate bars went in to the boil.
  12. Scooby 1525229719

    Hops Online

    I've used these guys on eBay, homebrew shop from Melbourne. I too use my local Country Brewer but the I don't know why 60g packs instead of 100g. Anyways these guys do the same if not cheaper price as 60g at CB for 100g and most have free shipping. https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.com.au%2Fulk%2Fitm%2F112901918775
  13. Scooby 1525229719

    1st Ginger Beer Attempt

    Legally after the accusations? Not much but I dare say it'll pop up again when it goes to court?
  14. Scooby 1525229719

    1st Ginger Beer Attempt

    No worries Joe. Oh I almost forgot, there is this recipe too. https://www.burkesbackyard.com.au/fact-sheets/food-and-recipes/food-health-nutrition/ginger-beer/
  15. Scooby 1525229719

    1st Ginger Beer Attempt

    @JoeB7 this recipe is from Kingsley Phillips not mine. Credit given where credit is due. 1 kit ginger beer 1kg Raw or dark brown sugar 500g fresh ginger 50g powdered ginger 250g honey 4 x kaffir lime leaf shredded 1 birds eye chili's sliced, seeds and all. 4 whole cloves 2 tsp nutmeg 2 tsp cinnamon Method: snap the fresh ginger into chunks and then put it into a food processer until it all becomes processed. If you don’t have a food processer, I suppose you could coarsely grate it all? Bring 3 litres of water to boil in a big soup pot. Turn down to med heat… Add honey and fresh ginger, close the lid and boil @ 20 mins. Add chilli, and powdered ginger, boil @ 10 mins. Add the dark brown sugar, cloves, nutmeg, cinnamon and boil @ 5 mins. Turn the heat off, but keep the lid on the whole time. Tip in GB extract… stir well. Then using a very large metal sterile sieve strain the liquid from your soup pot into the fermenter and chuck the solids left behind out. Top up to 23L with cold water, pitch preferred yeast at 18c then ferment for 2 weeks at 17C, bottle and or keg gets better with more time… If I don't grow mine by then I guess I'll buy the fresh ginger. P.S. Thanks for the snacks ?
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