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karlos_1984

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Posts posted by karlos_1984


  1. I'm wondering if the 300g oats in the grist may have something to do with the SG and likely FG being a bit high. I would have expected it to get down to the 1020 -1025 range as the expected ABV was meant to be around 6.5%


  2. 1 hour ago, James Lao said:

    Hi Karlos,

    I would defo raise the temp, I always do after day 3-4 anyway, to help things along

    What was your mash temp BTW?

    Cheers

    James

    Mash temp was about 68 degrees. I say about as this was a small batch done on the stove in my 19 ltr big W pot and I mashed in the oven. Oven was preheated on the lowest setting (gas oven, painful) and SWMBO oven thermometer thingo said 70 degrees. Oven was off for mash.

    I ended up turning on the oven momentarily about half way thru as the thermometer read the temp had dropped. I tried keeping it just under the 70 mark, which was the lowest number on that thermometer. Mashed for 90 mins.

    I'll bump the temp up to 20 degrees and give it a shake up.


  3. I've got a 13 ltr batch of a BIAB stout I put down on Sunday. The OG was 1069 and I didn't allow time for making a starter. I'd only bought a single packet of S04 yeast and then after crunching the numbers on a pitching calculator, realised the 11.5 g packet wasn't enough.

    I ended up pitching the S04 with a packet of Coopers kit yeast as the calculations suggested I'd have enough yeast cells. (Pitched dry)

    It's now 4 days in and the SG has been stopped at only 1030 for a couple days.

    I'm raising my temp from 18 degrees up to 21 to try and get it to finish and I'll probably give the wort a good stir/shake up as well. 

    Should I pitch more yeast?


  4. I've done it plenty of times. Definitely worth it. You can use yeast from more than the suggested 6 stubbies if you're concerned about under pitching. I generally reactivate with 6 to 8 stubbies of either pale or session ale, depending on what I'm going to initially brew with it. 

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  5. We had to hit the road in April over the Easter weekend, amongst all the covid madness. Packed the wife and 2 boys (one nearly 3, the other a few months old) into the ute, with the fridge and all our gear, loaded to the roof, and headed north to Qld (compassionate grounds). Our little 4 legged mate had to have an extended holiday with friends and her 4 legged best mate down the road.

    To avoid any unnecessary risk, we'd precooked and frozen all our meals and stocked the fridge with them, plus my home brews for the overnight stops on the way. Also had a carton of Coopers on board as I also refuse to drink the dishsoap water that is littered across the landscape up north. Had to hotel it, but due to it being Easter and the government telling everyone to stay home, the roads and towns were quiet. Stopped for a night each at Broken Hill, Bourke, Goondiwindi then from there to our destination at Rockhampton. Had no issues getting over the border at the time as we'd prepared all our documents and found the border checks quite laxy daisy given all the media coverage about it.

    So we were basically stopped there living with inlaws for about 3 months. We've since said our goodbyes and had a great send off for a loved one.

    After Anastasia Palletjack or whatever her name is opened up travel within the state, my brother drove up from the Sunshine Coast to visit which was great and we caught up for our first pub meal and refreshment in ages. We also stopped in at his place on the return home journey for a couple days and we got to spend some time in country NSW with my folks, who got to meet their new grandson. They weren't able to when he was born because of bloody covid restrictions.

    It was a great drive back as everything has greened up due to the rain and we even stopped in at freezing Echuca to see the wife's bridesmaid on the last nite of our trip home.

    We're now back home in not so sunny Adelaide, "enjoying" the cold weather after wearing shorts n t shirts for 3 months. Whilst up in Qld I'd bought out all the local Dan's Cooper's pale green tins as they're not as high in demand because the locals all buy the boxes of marlin labelled swill. I must say, the cans are really awesome, as when you're travelling you can fit more in a car fridge and theyre easier to store. I have drawers built into my ute with a fridge slide, and I can fit a case of cans into my drawers easy as, where as stubbies are too high and have to be layed down.

    We're now in isolation (not infected, just them's the rules) for a couple weeks before I can finally get back to work and get on with life after a whirlwind 3 months. I'd bought ingredients for a small batch of choc coffee stout just before we had to leave, so I'll get that out of storage and get to that whilst we have to stay home.

    Glad to be out of the car and back in my own bed.

    • Like 4

  6. I've just found that a bottle of stellar San has leaked onto the timber drawers in the back of my ute. 

    The timber is 15mm plywood.

    I've tried soaking up as much as I can with a dry chux cloth but the straight sanitiser has gotten into the timber as it wasn't sealed with varnish or similar.

    Given this stuff is corrosive, will it stuff the timber and eat away at it? Any suggestions to prevent this if that's the case?

    Wish I'd left the bottle at the in laws house now.

    20200624_163800.jpg

    • Haha 1
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  7. 1 hour ago, Instigator said:

    Seems to be in keeping with the normal DIY Beer recipes. I'd be pretty certain that the commercial Coopers ESVA brews etc aren't done with extract and steeps, either. 👍

    Yeah fair point. Can't give too much away I suppose. 

    However I know a Lhbs has a clone recipe on hand for another well known brewer, because someone left the recipe clip board hanging up on a hook next to the mash tun, and a sneaky punter took a cheeky photo whilst on a brewery tour. 

    • Haha 1

  8. There was an article about Woody's beer on the Crafty pint a couple weeks ago too which said it was originally a 20 ltr batch, was done on the stove as a partial mash, and used uncle Toby's quick oats.

    The diy recipe is for 23trs, calls for malted oats and the directions are more of a steep than a mash.


  9. Well, I popped into Uncle Dan's this morning after their website said there was stock in store of Woodsy's beer.

    I got there, only 4 X 6 packs on the shelf. 

    I bought a 6 pack to try and picked up a case of Coopers XPA cans as well.

    Just had a taste. Bloody hell. Hats off @Woodsie1525230252 this beer is sensationally well balanced. Not quite in IPA territory as others have also mentioned, but hats off to you sir. Very well played indeed. I do get a nice hop taste and good bitterness to match. Not sure if you can give away too much but I'd guess there's a Cooper's yeast strain there which is working well.

    I wish I'd have bought the cartons worth of your beer now after tasting this, instead of the case of XPA cans haha. I prefer yours mate.

    Will head back and grab the rest of them. Bloody delicious. Job well done. 

    • Like 1

  10. 1 hour ago, Beerlust said:

    Hi Scottymac, & welcome to the forum.

    Place them in the fridge for later use. I just write on the sachet what type of yeast it is (i.e. ale, lager, wheat etc.)

    They come in handy when you're brewing higher ABV beers where one sachet isn't enough, or if you have no yeast & the LHBS is closed but you really want to make a beer that day. You can even boil them up & use them as nutrient for your main yeast in certain situations.

    I never throw them out.

    Cheers,

    Lusty.

    Couldn't have summed it up any better. I do exactly this.

    The amount of times the extra kit yeast has come in handy has been plenty.

    If I'm feeling like a tight arse they get put to good use. I don't always buy new yeast, I harvest and re use.

    I often do little small experimental batches on the stove using up leftover malt and hops and these yeasts are ideal as the 7g is usually plenty.

    Have also been used to kick-start stuck ferments again.

    People bag the kit yeast but I've always found it to be hard working and very reliable stuff.

    • Like 2

  11. In the past, I've sanitized my mixing spoon and stirred up the trub. Have also picked the FV and swirled it around to put the yeast back into suspension, and raised temps to 21-22 degrees with success.

    I had an AG small batch get stuck on me last year. Tried all the above, pitched extra yeast, to no avail.

    I bought some low carb enzyme (these are used in beers like Carlton dry and other low carb megaswill)  from the Lhbs and added a drop to the brew, which brought it back to life. However, the enzyme converts otherwise unfermentable sugars into sugars which can then be fermented out. The FG was then down to 1002 I think.

    The beer ends up being very dry and higher in abv as a result (was just a pale ale style originally).

    The beer turned out a bit rough, but I did try one about 6 months later and it had gotten better. I'll age it and see how it turns out but I'm not expecting too much.

    Only use the enzyme as a last resort IMO, but it's probably not going to do a porter any favours mate.

    • Like 1

  12. I've been away from home for about 6 weeks now. Found a Morgan's FV and some bits n pieces in the brother in law's shed.

    I gave it a clean up and put down a quick brew using Kveik yeast to experiment in the ambient Qld temps and just to school the BIL up on what can be done, as he gave up after 1 batch of a failed ginger beer fermented at ambient temps. 

    Coopers APA K&K with DME

    5ltr boil with 500g DME

    25g of both Cascade and Mosaic at FO for 15 mins.

    20 ltrs (all rain water)

    Llamend Voss Kveik yeast 

    OG 1045, pitched at 35 degrees.

    Temps have been around 30 to 28 degrees in the FV.

    After 1 day it's SG had already dropped down to 1017.

    Tasted great.

    Will dry hop with prob 50g of each of the above hops.

    • Like 5

  13. So I did a brew up this morning.

    I pitched a pack of dry llamend kveik yeast at 36 degrees.

    I've never used it before. But bugger me, it's already kicked off less than and hour after pitching. By the time I'd cleaned up everything it's off and running.

    Fingers crossed the Qld ambient temp doesn't adversely affect this brew.

     

    • Like 1

  14. I'm a fan of using chux cloths for dry hopping.

    However I'm doing a quick K & K whilst staying at a relatives place and want to do a flameout addition in about 5 ltrs to add some flavour.

    I'd normally strain this, however the outlaw's kitchen strainer is filthy dirty and not up to the task.

    Is is possible to contain the hops in a chux cloth, toss them in at FO and just remove them prior to transferring the wort to the FV?

    • Like 1

  15. I stopped at an uncle Dan's the other day (not my local) and couldn't even find their home brew stuff, let alone this.

    I've read some reviews of this beer elsewhere which were not favourable, basically saying the real thing woodsy made would be heaps better than the commercial clone.

    However, I'm still keen as to try it. Have ordered click n collect from the nearest Dan's so I don't have to go looking. 

    • Like 1
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