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BlackSands last won the day on July 1 2021

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  1. Partial mash beers brewed in Auckland, New Zealand. Featuring Coopers kits, Gladfield Malts and a wide selection of hops.
  2. What you're describing is my norm for 6 - 7 months of the year... most days from May have showers or rain and of couse much colder than QL. My daughter wants to head over from Brissy for a vist now that the NZ borders are finally open but she's really worried that now she's fully acclimatised to Q'land weather that she might actually die from the cold while over here! Gonna throw down a stout to help warm her up while she's here - was way back in March 2019 when I visited her there
  3. Snap! Down to the last few bottles of my Mosaic Amber/Red ... and likewise - weather is bleak here today too. But I'm guessing it's far more miserable than it is there!
  4. I sampled it again at 7 days (today)... much better, but not there yet. Let's see how it stacks up at 10 days
  5. Getting cold now so to help this voss-fermented brew carbonate I actually loaded the entire batch (bottles) into the fridge and dialled the temp up to a kveik-friendly 35ºC for a few days. Now given that Kveik strains tend to do everything so much faster than 'normal' strains of yeast I wondered if it would therefore condition in the bottle much quicker and hence be ready to drink much sooner - more in line with kegged beers? So, after 5 days in bottle the short answer to that theory is "no" ! The beer still has a 'greenness' aspect to it, not really all that carb'd up yet, and is still a bit hazy (though that could be due to the wheat) and well, it's just not ready yet!
  6. Ccuriously, the temp adjust OG was 1.035 but when I checked after the sample had actually cooled it was 1.040. And, this one has mow completely fermented dry (1.006) in just 18 hours!
  7. And yet another Golden Ale... WWW Gold (Triple-Dub Gold). I called it that because the three hops used all begin with the letter "W". Efficiency was much lower than usual... was aiming for 1.042.
  8. What I find MUCH easier, and a lot less work overall is to simply wash the bottles as I use them. Often that just entails a hot rinse and a quick scrub with a bottle brush, followed by a blast inside with starsan, then capped and set aside until the next bottling day. Takes just a few minutes. I had in the past I'd often noticed the build up of a residue, a biofilm which I believe to be hop oils and this did seem to be more of an issue when regularly brewing hoppy beers. This residue is resistent to sodium percarbonate (nappy san etc). These bottles I just filled with water and a cap full of bleach. A few hours later they are sparkling clean at which point they were given a good rinse and re-capped ready for next time. It's not something I've noticed in recent times however.
  9. Plenty of those types on Youtube - sniffing, swilling and pontificating! I'm sure many of them just make up! But anyone can be a beer judge/reviewer - just learn to use the words "citrusy", "earthy", "dank", "piney", "spicy", "tropical fruit" and "malty" frequently and convincingly and you're good to go! Whether the beer in question actually has these particular characteristics is largely irrelevant.
  10. This was a 20 litre stove-top AG, but you could of course do something similar as a partial - I often use the Coopers OS lager can as a neutral base and build on that. Anyway, my AG recipe was: 2.8kg GF Ale Malt 200g GF Dark Crystal 200g Wheat Malt 100 GF Biscuit Malt 20g Pacific Jade @30mins 30g Fuggles @10mins 70g Fuggles @FO
  11. Fuggles, and lot's of it. This is the most English tasting beer I've made so far... I think the modest dose of biscuit malt and a very generous dose of Fuggles hops has done the trick for me. A recipe inspired by 5 Points Best Bitter:
  12. Yeah... been using kveik voss regularly for over two years now. I'm not aware of any particular off-taste issues, and certainly not anything resembling "over-ripe lemon". Apart from extremely slow bottle conditioning during our Winter months voss has served me very well.
  13. One thing I had recurring issues with when bulk priming in the primary was stratification and subsequently very uneven carbonation across the batch. What appeared to be happening was the priming solution was settling out in a layer when added hot (perhaps due to differing density) - even though it was gently stirred and allowed to disperse for 30 minutes or so. Perhaps I should have been more generous with the stirring. Anyway, I now cool my priming solution right down to fridge temp first before adding and that seems to have completely solved the problem.
  14. I find both the RA and DA are good - whenever I see these on sale at my local supermarket I'll grab a can of one or the other. I usually use them as a base for a partial - paired with say 1.5kg mashed base malt and most often some tasty hop addition as well!
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