Jump to content


Coopers Club Members
  • Content Count

  • Joined

  • Last visited

Community Reputation

11 Neutral

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. You sure you didn't cross the streams somewhere? ?Results seem the reverse of what you might expect! Not sure that's the result I'd hope for out of a bohemian lager yeast.
  2. @Titan looks like a ripper. Should be smooth and toasty!
  3. I've been pretty stunned at the cost of beers at the old Dan Murphy's, having not really had to hit them up for a while. $20+ for six-packs of almost anything drinkable is depressing. I think that joint's starting to exploit its reputation for decent prices, because they're far from it these days. Even the boutique cellars up the road offer a few options that compete, even if it's a bit esoteric. But yeah, in general, craft beers are too exy to justify for anything but special occasions. My ploy is to cook the food and ask mates to bring the beer. Works well... As long as you know the right people...
  4. Tinny mixer from the supremely well-stocked Liquor Legends at Ashfield Mall: This is to celebrate half an hour of having the house and backyard tidy before the kids get back from preschool. That time is well over already... It's in drinking order. The Sublime beer is better than expected... but I was never gonna not buy it.
  5. My batches are about 9-11L. Basically I quickly moved to all grain because it's way easier to halve a grain bill than it is to halve tins of extracts and bags of powder... And you can easily brew up that much wort on a kitchen stovetop. One thing you can do, if you are just experimenting a bit, is chuck in a whole can of something lightly hopped (like a draught or lager) and use it in a style that would be twice as bitter and a bit darker (like an ale). You'll probably want to dry hop it or add a hop tea, because the hop additions in kits don't provide much flavour, but it does work. I used a real ale kit pretty much on its own to make a very drinkable stout when I was strapped for time.
  6. It's kinda like Kramer taking the test drive... At some point you gotta see how far the tank will ride you out before it splutters to a halt ? I'm not organised enough at the moment to have pushed my harvested yeast beyond a few brews, but when I was developing colour photos I pushed my chems through 50+ rolls of film when the manufacturer's instructions advise half a dozen. I can definitely appreciate the desire to keep going.
  7. That 1st Burrough's a Vienna lager, which wants some colour anyway - I reckon you'll be fine! I think unless you're going for spot-on colour in a very pale style, the difference should be negligible. Some people might say after the third generation is where you should start heading back to stock from an earlier ferment, as technically you can start seeing signs of genetic drift / unwanted effects... If your results are good though, I say press on with what's working.
  8. Yeah Vienna could be ideal - it's definitely going to help get you to that dark colour too! Otherwise I'd probably go for a pilsner malt and Munich mix. Pilsner's flavour is just too good in smooth, malty beers.
  9. Love to see the recipe! Where are you getting your colour from? To keep the low bitterness that's in style (and preferable with the clarity of a lager yeast), give Carafa Special III a try, if you're not already planning to and can get a hold of it. It's dehusked so it keeps the harsher flavours of other dark malts in check.
  10. I've got a massive second-hand vinyl collection, but this year I'm driving to and from work pretty much two hours a day so I've had to get back into the world of new music. Pumping some of this rad new wave of aus-rock revival stuff: Rolling Blackouts CF, Gang of Youths, City Calm Down and a very underrated band called Shining Bird: Also getting into a bit of Synthwave / Dreampop like the Chromatics, FM-84, and recently this slow-burner by Still Corners: ...and lots more. Lots of good rap and r&b happening. Billy Davis out of Melbourne really floats my boat:
  11. The most important tool for any brewer is definitely the chalk. And I'm not talking about milligram calcium carbonate additions: (My only other kit of note is a 20l stock pot and handmade muslin bag for stovetop brewing. Does the job!)
  12. Perfectly calculated colour for a Red Rye Ale... ...forgot to adjust for volume ? I hope this Redback malt is also super tasty.
  13. That's the one. Tell me it's not the essence of Christmas in a convenient purse-size tube...
  14. Ah righto, gotchya. Well, the cool water will help keep it lower than that (assuming it's still cool in the morning), but only for so long - maybe day 1 only. How religious you want to be in freezing water bottles and replacing them in the sink is up to you - but a fresh one before you go to work and another in the evening would be enough I reckon. I think I used to do it jigging between 2 600ml bottles.
  • Create New...