Pezzza

Re Gherkin: Yes mate - that is why up above I wrote "gherkin if required"... I think in general I am with you mate - lovely freshly picked white onion finely chopped and salt and pepper... pure Gold. Gherks not really required... just a possible adjunct to change it up. And yes - the Schweine-Mett - in Aussie - purchase from good butcher you can trust - fresh - and use same day as purchase - and make sure you bring home in Cooli-Bag with Ice Block and put in 2 deg Fridge until you are ready to serve and EAT... no leaving lying never ever around on a hot desk ; ) And especially not next to those dodgy pistachios that obviously made you crook

Good stuff. I need to follow your lead on this one so I can live a bit longer to be able to drink more beer and eat more dried Italian/German sausage! Esp. the none starch veggies. Cheers mate. BB

Have you ever come across this Brisbane Punk cracker @Aussiekraut... is in reference to Expo 88 in Brisbane that meant a whole heap of houses got demolished for the fancy Expo... which then became South Bank... anyway... it is a cracking example of the festive punkies in Brisbane from years ago ; ) Apologies all - language warning. All up it is pretty funny...

West of the Blue Mountains in the Boonies ; ) Plenty shitttters around but not mine ; ) No mate that one is a cracking Dark Ale Toucan - used the Kit Ale Yeast and brewed at around 18 degC from memory. I believe that the Original Series Coopers Lager is just an Ale Yeast anyway.... @PB2? Or any other brewing yeast experts? My experience with lagers was that I had to go to W34/70 and brew cold before I could make something taste like a Lager. I believe that Coopers International Series Euro Lager is a Lager Yeast and should be brewed cool... is that correct @PB2 ? However, brewing Coopers Kits for Ales/Darks/Stouts is a breeze at around 18-22 degC and you can make something red-hot with LDME and additional Liquid Malt or a Two-Can (not so much with Dex or worse with Sugar). If you are doing Kits - I really believe that an additional boost of Coopers Liquid Malt in a can makes a vast amount of difference... which is what you get also with a Toucan. Hope that helps.

…. and @Journeyman the LDME should dissolve into the FV solution with a bit of time to push that measured (low) reading closer to what @Otto Von Blotto Kelsey's point re Calculated OG. Why that low reading... You didn't pinch a bit of that LDME to put on your cornflakes? Come what may mate - there is good news by the sounds anyway as you have lovely Kraussen and it smells good.... super. Just a quick one @Journeyman the Coopers Dark Ale makes a great "Toucan" Two-Can with a Coopers Lager - plus a kg of LDME.... comes up delectable! As attested to by one of my happy regular tasters: Though don't let @PaddyBrew2 know as he will tell you that I am just trying to get rid of my old KnK stock now I am All Graining.... I would suggest it is a win-win all round ; )

Sad to hear that Nav - especially after one of those days at work that does not leave one real happy with life. Hopefully you got it sorted as quickly as possible. How old/long used was the post prior to this failure?

Just boil some water add the sugar boil it up seal to air cool down to brew temp and add...

Gold mate - keep up the good research!

Or maybe just a sad unhappy unhelpful leaning plastic hydrometer?

PURE GOLD Lusty - well done mate. Luvyerwork! What a great bit of history!!! Sensssational. Sad thing is in my case Lusty - I would have been recommending all me mates to back me.... as I actually do like this stuff... love this stuff.... Dunno what it is - but honestly - as a kid - I could not cop this German white-sauce-ground up spinach thing... a big effort - a delicacy - made me wanna puke... But the raw meat thing... wow - somehow - for whatever reason - I get that - it is really really tasty.... But am impressed mate with your efforts - and what a Cracking bit of history! Thanks for that mate... really cool! BB

So Kapitan - if you don't eat much meat - what do you eat?

Pure GOLD Paddy and well played mate! A beautiful thing!!!

I have never used anything to remove O2 while bottling... and always had great results. Am puzzled while you would need that? As for kegs... if you are fearful of Oxygen - just do a keg secondary fermentation in the keg as recommended by @PB2 and you will have NIL oxy.

Mmmm Lusty - is Steak Tartare - from the Tartars.... very tasty and goes extremely well with Beer. Something else I am sure you will like as well is raw pork - Hackepeter - with salt and pepper - fresh white diced onion - gherkin if required - and very fresh crusty white breadrolls... Very tasty and goes extremely well with Beer. Onwards and upwards in sharing the Beer - Food - Lexicon hey...

Even better reason not to buy them As for your specific issue @Gully85 - get some different water in - try that - and test it at different stages in the process - narrow down the metallic-taste contributing possibilities.... will be great to see what you find out!

Baking powder in reality is "pure salt"... Sodium bicarbonate and Potassium hydrogen tartrate - a mixture of two Salts... no not the old NaCl table Salt…. but bound to provide salty input... Sounds good. Must try it!

BBQ: Started spice-rubbed and peanut oil chook thighs bone-in on the Barbie Grill and now in the Curry-up stove-top.... smelling GREAAAAAAAAT

Good stuff. Yeah quite a few years ago I fortunately landed a Friday arvo happy hour there on the way through - was gold - I wasn't the nominated driver!

Nice. Good to see using some of the good old varieties. Got some Dr Rudi in growing but dunno with weather how I'll go. Good stuff.

Get yer arrrse down to the Grand Ridge Brewery then Kelsey! Mirboo North. Been brewing real beer for many years.

Late hopping - wait till the froth and bubble dies down - and then whack some in a hop sock or other.... Or as you say - boil up hop tea conc and cool down and toss in - fer sher!

I don't reckon tinnies are as good as bottles straight from vessel or decanted. But everything tastes good depending upon how thirsty you are

Same late hopping to save the day?

I don't reckon beer in cans tastes as good as beer from a bottle... and old cans seem to be worse. And AG beer from a Coopers Glass Bottle and out of a SS Keg is Gold. But you are right as Coke comes in cans and is pH 2.5 which is more seriously acidic. Whether the alloy utilised is same in coke tin as in big pot don't know. Also don't know if oxygen plays part re an Al pot having the Al Oxide on surface that is then brought into solution. Not too much oxygen in full coke can. The worst recent metallic taste I had was some 1950s honey that was vintage - yeah - but had been stored originally in those big old what used to be kerosene tins - and then sold in small glass jars as a novelty... that was seriously metallic and feral. And certainly lead pipes are not a good idea.

Agree. My supplier advised 3.5m which has been good. Next I will buy 4 or 4.5 and work my way back.