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MUZZY

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MUZZY last won the day on March 20

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  1. Apart from when having a sauna, what a great room to maintain a steady temperature. Love it.
  2. I was today years old when I found out rosella isn't just a tomato sauce brand or a bird.
  3. MUZZY

    ALDI OKTOBERFEST

    Hahaha James. It is a bloody heavy unit but I'm persisting with it's usage. As I get further into a session I tend to use two hands and I'm not a small man - 1.85m and well over 100kgs. The benefits for me have been the reduction of sediment consumption due to pouring a bottle off in one motion and with that the reduction in flatulence. It's a price I must pay. I'll suffer for my art. LOL Ein prosit. Der Gemütlichkeit
  4. @karlos_1984 I used the syrup to extract my yeast from the stubbies but only used 6 as per the video. I suspect my problem might be the temperature may have been a bit low in the cupboard I tried reactivating in. It was a fairly cool week in Adelaide. I'll probably use more stubbies in future.
  5. @Otto Von Blotto That's great. Thanks for the info. Much appreciated.
  6. I guess this would mean harvesting it in steps, Kelsey? I.E. starting with 600ml of dex/water syrup, then adding more syrup a few days later. I'm thinking if I made 1 litre syrup with a 6 pack of yeast straight up, would it stress the yeast trying to consume so much sugar at once?
  7. Thanks Karlos. The pale ale, BE2 and kit yeast is nothing special either. The reason I was doing the K&K only was to determine the difference between using CCA yeast and kit yeast, as this was the first time I've tried reactivating CCA yeast. If I added hops etc and made a better or worse beer I wouldn't know if it was because of the yeast or because of the additions. Experimentation. With that said, the CCA yeast appears to have stalled fermentation at SG 1020, even with a swirling of the FV yesterday. So this morning I've added the kit yeast to try getting it going again. Back to the old drawing board for me and my experiments.
  8. I've given the FV a swirl to try and generate some activity.
  9. MUZZY

    Sports

    @Otto Von Blotto and if you don't like crowds a Shield game is the ideal place to be.
  10. Day 6 in the FV. Coopers pale ale tin and BE2 and the reactivated yeast from the Coopers pale 6 pack. OG was 1037, now 1020. This seems high compared to what I'd normally have after 6 days using the kit yeasts. The krausen also is thicker than I've experienced after 6 days previously and the wort doesn't seem as clear as usual. Ferment temp has been mid 20s throughout. I don't have a ferment fridge. It has a nice, fruity aroma but that SG reading has me a little worried. Fingers are crossed.
  11. I'm still a novice but I'm pretty sure ales are best around 18-21C. Lagers around 12-18 but others with more experience can probably enlighten us further.
  12. According to most on here it's really worth it in regards to making better beers. I'm still procrastinating about getting one because of where I'd have to position it at home but I'm sure I'll do it eventually.
  13. Welcome Buzzgb. I'm assuming you used the Brew Enhancer 1 that came with the DIY kit. Oddly, Coopers include the cheaper BE1 with the kit but on the 1.7kg Lager can they recommend adding BE2. BE2 has a higher malt content. BE3 is higher in malt again. The malt and maltodextrin in these BEs assist with head retention. My first lager was like yours, carbonated but the head vanished quite quickly. I didn't really like it that much but it wasn't bad. Unlike many on here I don't have an old fridge for ferment temp control but I'm making some beers I really enjoy still. I'm also only Kit &Kilo brewing - Coopers 1.7kg can plus a 1kg box of brew enhancer. I used to be a VB drinker and was like yourself in wanting to make a beer that might be a close replica. To make a decent, crisp, clean lager you'll most likely need temp control (a ferment fridge with an Inkbird thermostat) because lagers are best if fermented at lower temps than ales. However, if all that equipment is an imposition, you can still make some very good ales that can handle higher ferment temps but if you can attain an 18-21C ferment temp range you'll get pretty good results. A cheaper but less effective way to keep your fermenter cool is a swamp cooler - a wet towel or t-shirt over the fermenter and a fan. A tray of water under the fermenter to keep the towel/t-shirt wet. The folks on here will give you excellent advice. Many of them really know their stuff but can sometimes forget what it's like to be a novice brewer. Not always just sometimes. If I can make a recommendation for you that keeps things simple it would be to try the Coopers Aust pale ale or the Canadian Blonde with BE2 and for the cooler months try the Dark Ale with BE3.
  14. Your carb drops are different to the Coopers ones. Yours are 2 grams each, the Coopers are 3 grams. You should be fine. I use PETs and haven't had any explode. A few have gone soft and flat. I don't know if that's from the pressure of carbonation causing the lid seal to fail or if I didn't tighten the lids enough but it's a rarity.
  15. MUZZY

    Sports

    I won't be holding my breath but we can only hope.
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