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  1. Cheers Scottie Sorry typo .. it was a 514 and was super active ... blew the hell out of the blowoff tube even - it came under the lid of the tin. This was the only time I have strayed from LDM or BE2 and US05 and only because I was after a “cleaner” style flavour for the Wife and the brew shop suggested it. That said it’s the only time they’ve dudded me. I’m back to basics for a while now :)
  2. Another question for the experienced forum members - I have a kit lager brew that was paired with a 544 yeast by my HBS and 250g corn and 500g dextrose. Fermented for 14 days@18 degrees and its been in the bottles 3 weeks. Flat as a tack, slight cider after taste and not much else. Ditch it, or put away in a dark cool box for a very long time and hope?
  3. Correct. I use this controller on my brew fridge & a STC-1000 on my keezer. With the Keg King controller (from memory) I left all the settings as default except the temperature hysteresis which I set to 0.2' date=' & then the only thing I adjust from brew to brew is the temperature I wish the unit to maintain. Cheers, Lusty.[/size'] Any idea on how the sequencing works? I’d like to run @18c for two weeks and then cold crash for 3-4 days. Instructions are not that instructional sadly.
  4. Yes you can. Very handy in the winter. Thanks Graculus - it’s more the summer ahead that’s got me needing temp control. Currently 26.5 degrees in Townsville and it’s not even 8.30am yet. I’m trying to keep things cool when conditioning brews and the ambient temp in the shed just won’t cut it.
  5. This seemed like as good a thread as any to ask this question as I’ve just started temp controlled fermentation with a coopers pale ale and a light ale. I’ve got them bubbling away at 18 degrees and wondered can I make use of spare space in my monster old clunker to bottle condition these when I put another brew down?
  6. I have to agree with that. Once the yeast has done its thing and cleaned up etc, it's time to either cold crash it or package it. The only noticeable effect leaving the beer on the yeast for too long might have is making it taste like Vegemite due to autolysis. Not exactly a desired effect. Hey Otto ... I have a Pale Ale fermenting at 22 degrees and will let it roll for 14 days. What’s your advice on the best cold crash temp and for how long? Cheers B
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