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DonPolo

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  1. I used carapils in about 5 brews and noticed zero difference. Would like to try powdered wheat malt though. LBS or online?
  2. I used Galaxy. Do have some Centennial and Cascade for next time
  3. Well the first comparison brew is in. The straight Coopers Pale Ale tin and BE2 as per instructions with nothing else-added, bottled 31/8 has been opened. The first beer I've brewed with a consistently persistent fluffy head. It seems that these Coopers people might know something about their product. Previously I've only used 100% LDM and been disappointed by the head. I suppose that it is the maltodextrin that is responsible for the head. I didn't like that idea at first (and don't really still) because it was a sugar that I understand doesn't ferment but the result is pretty impressive. Does it have the depth of flavour and maltiness of a 100% LDM brew? Probably not, but it isn't half bad either. The next brew is bottled with the only difference being a hop tea bag left to draw in boiling water for 15 minutes before adding it to the wort at the beginning. Be interested in the comparison.
  4. You can. It just depends on what style you're after and what alcohol content you're aiming for; the more sugar per unit volume the more alcohol (by and large). The spreadsheet mentioned above can be your guide. There may be other ways of calculating but that is the only way I know. Of course you can look at the recipes on the Coopers website and mix and match. But at first I'd keep it simple.
  5. Thanks Lusty, certainly worth considering especially since I"ve been doing hop and grain additions anyway.
  6. Ah the vagaries of brewing! Thanks for the reply
  7. Not all the time but I have done it. If you search this site, you will see people referring to the "Ian H spreadsheet". You can plug what can you have and any other things you want to add and it will tell you pretty much how your brew will turn out; approximate volume of alcohol, bitterness that sort of thing. It is a very good guide. But for example if I plug in a whole can of Australian Pale Ale and nothing else into the spreadsheet and choose 11L as the volume it predicts a beer with an alcohol reading of 5.1% and a bitterness of 38.5 IBU (bitterness) which is standard for an American Pale Ale for example https://justbeerapp.com/article/beer-varieties-the-origins-part-four-bitterness so not too bad.
  8. I realise it's only been 24 hours but I was wondering if pitching the yeast on the top of the wort at around 26 degrees was a bad idea. Well at least that is what it was showing on the side of the fermenter. I dissolved the can contents in 72C water for about a minute or so then added the LDM. I guess there may have been 2-4 litres of hot water at that stage then I added about 7-8 iitres cold tap water which I had measured at 10C. I didn't measure the temperature with a thermometer, but used the thermometer strip on the side. I was showing around 24-26C. Then I pitched the yeast from the packet. The dark liquid was sitting there for about 24 hours but now there are bubbles forming on the surface. Certainly not a krausen but it is still early days. BTW the liquid has now lightened up considerably from its earlier much darker colour.
  9. Granted but they are rated as 15L. I always fill to one space above the last 10L mark. As the vessel flares outwards I reckon it might get to the 15L. But of course no-one fills the vessel up completely. I believe the standard Coopers FV is 30L but people generally only fill to 23L. Either way it's serviceable.
  10. I use only the craft fermenter and just halve everything and usually brew 11L never had any overflow although I suppose that’s possible. That is I weigh .850kg from a can and add 500g of LDM or whatever. Have done couple of ‘Toucans’ using a whole can in 11L and not adding any malt or sugar or whatever. Used a Cerveza can once and an APA can another time and both worked fine. Of course they were a little more bitter but that was fine since that was what I was after anyway. The APA ended up with a similar flavour profile to an American IPA.
  11. Yes all good suggestions. I’m not sure now it was a Krausen. I bumped the fermenter a few times and it looked like malt dropping down to the bottom. It was if the malt somehow precipitated out of solution and rose to the top A few hours later, the ‘Krausen’ has died down and it looks like a bit of a raft of semi solid malt floating on the top.
  12. OK so I've tried to do two brews more or less the same but just changing one addition; a 250ml brew tea with 10g of Galaxy as per instructions. Tea bag in a cup of boiling water for about 20mins then pour the whole lot into wort before adding the yeast. The other difference between the two brews is that I was using the second half of a 1.7 tin of Coopers APA. As suggested by others, I used boiling water to get the extract up to about 72 degrees for some seconds to paturise it in case it was no longer pasturised while it was stored in the fridge. Then I added the BE2 and cold water to get it down to around 24 degrees. I would have got it down lower than that but the craft fermenter is only 15L. Anyway I put it in a tub of 12 degree water and it is now sitting at around 16 degrees although the internal temperature is probably higher than that. However, after about 2 hours the brew is very dark, more like a dark ale. The previous brew was more a lightish brown colour at this stage. When it got to FG it was a bit darker but not as dark as this is now. I've also noticed that it has already developed a krausen of about 2cm which is unusual. All around quite peculiar. I thought that perhaps the extract being in the fridge might have changed its colour even though it had plastic wrap and and elastic band around it. But when it was initially mixed with the hot water and again after the BE2, it was not this dark. The darkness seems to have developed in the last hour or so. Any ideas?
  13. Thanks Christina, I will certainly be considering wheat. I've just been having trouble getting a good source of wheat. Preferably I'd like to use dry wheat malt. Anyway, did you use rolled oats or 'quick oats'? These guys suggested you get a better, ,cleaner result with quick oats because they have been somewhat denatured through being steamed for something.
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