Jump to content


Coopers Club Members
  • Content count

  • Joined

  • Last visited

  • Days Won


Worthog last won the day on May 15

Worthog had the most liked content!

Community Reputation

413 Outstanding

Recent Profile Visitors

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

  1. Worthog

    Bypassing boil-dry on a Crown Urn

    Oh.. I though he was worried about boiling dry....
  2. Worthog

    New Inkbird 308

    Yeah, I mean compressor. I get concerned about my fridges because they work hard out in the shed. During last summer, when it was 47c in the shed I had to run fans into compressor areas because they were getting so hot. The internal on/off was not protecting enough, so I set ETC delays to 30m also. The new WIFI Inkbird just gives me more control to rest the fridge and I don't need to be there, and I can see the temperature trend at the same time. Cheers
  3. Worthog

    Bypassing boil-dry on a Crown Urn

    Couldn't you just plug in an electric timer switch, KR? That will solve the problem if you get a flat tyre while doing the shopping. Cheers
  4. Worthog

    New Inkbird 308

    This unit is great for staging down cold crash, or as I am doing now, staging down initial Lager ferment temperature from 15c to 10c. I can see the temp of the wort, the downward trend on the run chart, and whether the fridge is running or not, all on my phone. Helps to protect the fridge from constant running. I can make the adjustments from anywhere via WIFI. Cheers
  5. Worthog

    Dry Pitch vs Rehydrating yeast

    I'm about to put down my first Lager for the season. I am using 2 x 11.5g of S-23 in 23L of wort at around SG 1.040. The wort temperature will be approx 15c to start. I will then reduce to 10c over 12 hours or so. My question is; what temperature should rehydrated yeast be when adding to wort? I usually ensure less than 10c differential between wort and yeast. Is this necessary with S-23? Cheers
  6. Worthog

    Dry Pitch vs Rehydrating yeast

    Yes, I simply 2/3 fill a PET at end of bottling, cap it and put it in the fridge. When I reuse it my only problem is trying to prevent gushing, which it is apt to do, while I try to pour off some beer and swirl it a little. I usually end up using about 200ml into the wort. Truthfully, in the past I have only stopped harvesting it after I have commandoed hops, which I now never do. I agree with you about the taste. If I could buy it I would use it. Seems very similar taste to US-05. Cheers
  7. Worthog

    Dry Pitch vs Rehydrating yeast

    I've always been happy to sprinkle 2 sachets of Kit International yeast. I still rehydrate US-05 for @ChristinaS1 reason. I'm a bit sad I have used all my stocks of KitInt yeast; love it, especially in winter for it's low temp bottle carbonation. I then harvest them for 5 to 6 generations of re-use. Sprinkling is so much easier than faffing around dehydrating. The article above is good info to know. Cheers
  8. Worthog

    Piglet Session Ale

    Tasting good to me Skipper! Great balance, not too sweet. The expected fruitiness in this recipe is not "summer ale" overpowering. The malts exhibit bicsuit, bread and walnut, to me. The malt is balanced by the bittering Simcoe but does not lose out to the late Galaxy/Citra boil, and the 25g of dry hopped Citra aroma falls light after 3 weeks bottled, while leaving enough fruity acid to cut through your midafternoon barbequed chicken snack. Piglet Session Ale, with barbequed cheyenne pepper chicken wing niblets (buffalo wings) will be a hit with your outdoor TV, football viewing mates. Cheers
  9. My Autumn session ale: Piglet Session Ale To 22L 2.6kg Maris Otter 1.4kg Vienna 400g Munich 200g Carapils, all @63c/70min 10g Simcoe FWH 15g/15g Galaxy/Citra @ 8m 15g Galaxy@FO US-05 yeast rehydrated. DH 25g Citra after 4 days 4.3% ABV (bottled) Cheers
  10. Worthog

    Coopers Session

    I have never used Galaxy for bittering but it works well in combination with Citra/Mosaic/Nelson for a 2m to 8m boil. I find no bitterness with them and they go in in various combinations after 10g Simcoe FWH in my Pales. Cheers
  11. Worthog

    What is Your Go-To Beer to Brew

    In the past I went for IPA and English Bitter types at all the craft breweries. When I first made them I liked them, using hops like Fuggles, Chinook, EKG, etc, but I made them too big and to high ABV's, like 6% and higher. I like those very rarely now. Would still buy and taste at craft breweries though. I had been going back and tasting my aged brews but finding I liked them a lot less now that I have made really good AG Pales. I needed to produce the best "drinkers" I could, varying slightly in fruit and ABV for winter and summer. The best session beers are Pales so I have been perfecting my summer and winter variants. Cheers
  12. Worthog

    What is Your Go-To Beer to Brew

    I've been throwing away IPA's and English Bitters. Only a couple of dozen or so to recoup the glass bottles, and knowing I won't enjoy them. I have settled on Pale Ales for both summer and winter. Winter being less hoppy but higher ABV. After 3 years and now All Grain, I am now honing the tastes with subtle malt changes and hop schedule changes. Cheers
  13. Worthog

    exceeding volume

    It will affect the beer by around 2 to 3 points of Original Gravity per litre. Eg: 20L for OG 1.040. Add 3 litres of water, you are now approx 1.032. Your final ABV will be affected considerably. Plus it will end up a thinner tasting beer. Cheers
  14. Worthog

    Yeast harvesting question

    Coopers Kit International Series yeast is equal to, IMHO, US-05 for taste. I would gladly use this Ale/Lager yeast if I could buy it. However, when harvested from a previous batch and put in a capped PET in the fridge, all is good for a long period, and the PET is not "hard". But unlike straight Ale yeasts - almost always US-05 - I always have a volcanic eruption from the PET when I unscrew the cap to pitch it cold into my wort. This happens even though the PET is still only around 4c. I love the brewing results from it though, and how great it is for bottle carbonation during winter, because the lager bits wake up and carbonate at lower than 18c. The "volcano effect" makes it an interesting job to reuse Kit Int yeast. Anyone else noticed this? Cheers
  15. Worthog

    Time effective bottle cleaning system

    100% effective! (no elbow grease, no brush, no "bristle effect") Cheers