Jump to content
Coopers Community


Coopers Club Members
  • Posts

  • Joined

  • Last visited

  • Days Won


Everything posted by MUZZY

  1. Hahahaha @Classic Brewing Co. Thanks for respecting the copyrights. @DavidM I use carb drops and/or CSR sugar cubes because they're less fiddly than using a sugar scoop. I've not noticed any difference in beer flavour using either of them. Carbonation has increased by the amounts used. Drops are approximately 3g, cubes are 4.5g. I use them in different combinations depending on the type of beer I'm making.
  2. This kind of amuses me. Coopers produce most of their products, if not all, at Regency Park, SA. They have warehousing in Qld where their online store orders are processed. This is due to the majority of their customers being on the east coast. Makes sense. So if I place an order in SA it comes to me via Qld. I did so on 17/9 and I was checking the tracking advice of my order this morning. A week after ordering it's now 1.3 kms from it's place of origin after travelling a minimum 4,000 kms. Makes sense.
  3. I've only bottle harvested Coopers commercial ale yeast from Coopers stubbies and I've done subsequent generations from my own PET longnecks. 3 longnecks is sufficient for that particular yeast. I usually swirl the sediment and condense into one bottle and put back in fridge if I'm not drinking in one go. That way my fridge isn't full of emptyish beer bottles. One thing to be mindful of: The Coopers yeast gives off a bread or fruit scent if it's healthy. I'm not sure what the scent would be for Saison to determine it's health.
  4. It's your beer. I say you drink it at what temperature suits you.
  5. This is an excellent stout recipe and it's also quite simple. It uses dark liquid malt extract which adds some chocolatey flavours without the hassle of steeping choc malt grains. To keep things simpler you can use the sachet of yeast included with the tin instead of cultivating Coopers commercial ale yeast (CCA) but if you're able to I'd definitely recommend trying the CCA yeast. When I made this I used the CCA yeast and reduced the dextrose to lower the ABV. It was superb. https://www.diybeer.com/au/recipe/best-extra-stout.html
  6. @Mickep Yes or imagine it's your Mum's pay day when you were a kid and she comes home with the standard 26 fl. oz bottle of Coke to share with the family at dinner time. You couldn't wait for Thursday dinner in the 70s. It was the highlight of the week for this Aussie born child of post-WW2 immigrants. Then remember how unfulfilling it was when all 3 of your older brothers were home for dinner too to share in the Coke.
  7. This stirs the groin region of my now too tight lederhosen. My mum's family hail from the Salzburg region of Austria. Unlike @Shamus O'Sean we weren't sent bed after this song. We were made to watch the film again until we enjoyed it. Ze vords of mein mutter schtill ring in my ears, "You vill enjoy zis movie. Ve have vays of making you schmile. Achtung!! Schmile! Schmile now!"
  8. It means not using enough yeast for it to be able to comfortably consume all the sugars in the wort and convert them into beer/alcohol. For example, Coopers provide 7g yeast sachets with their kits. This is adequate for beers with SG around 1.040 but if you're into higher SG beers it's probably best to add more yeast so it doesn't stress. Think of it like buying a bucket of KFC for the family to eat but you discover they've all gone out. So you are left to eat the bucket by yourself. You could probably do it but how would you feel afterwards?.
  9. I'm not sure if leaving the primary ferment longer assists flavour/body/fullness. It might, I just don't know. However it does definitely assist with allowing more particulates to drop out of the beer. Giving you less sediment and hopefully clearer beer overall.
  10. I'm not really into Mexican Cerveza but I made this with my son in mind. Naturally I had to try it by before offering it to him. Coopers Mexican Cerveza, BE1 and an addition of cold steeped Pacifica hops. It's been bottled for 3 weeks. I'm quite happy with the result in regards to emulating the style of beer. I think he'll be happy with this because he likes watery cat's p155 with a citrusy twist.
  11. I love seeing all the new stuff come out too. One that I thought was pretty cool but I'm not sure about how big the market for it is, is the Kegland dispensing cool room on the back of a bike. Link below. https://www.kegland.com.au/mr-frothy-keg-bike.html
  12. Sorry mate. I saw an opportunity to make a ball lock joke and you just happened to be the unsuspecting victim. I know you can handle a bit of ribbing. I've been in the fortunate position of not having to face grilling by the Senate Estimates Committee at home because I think my biggest single purchase on brewing gear has been either a fermenting vessel or my Inkbird. There might be some eyebrows raised if I ever get some kegging equipment though.
  13. @ozdevil It appears due to Covid and the effects it's had on international shipping that these rapid sell outs will be a common thing until we're back to a normal life. I was keen as a bean to give those new polymer 8lt kegs a try but their arrival date keeps getting pushed out. I have an idea for you though if your lovely lady controls what you spend on brewing equipment. You need to find yourself $3.20. With that you can purchase a "ball lock disconnect" from Kegland. As it appears she has a vice-like grip on yours.
  14. Hi @Spursman I'm one who thinks cold crashing isn't really necessary for bottled beer so keep that in mind when reading my response. When I did cold crash I found it good on bottling day as cold beer doesn't foam up as much warm beer. I don't think letting the beer warm back up before bottling will make much difference. Personally I prime bottles after filling them. I do this to also avoid foaming while filling, waiting for the beer to settle out and continue filling. It also decreases the oxygen space at the top of the bottle slightly. Why do I think cold crashing isn't necessary for bottled beer? Because all the particulates will drop out of the beer during secondary fermentation anyway and when you drink it, it will usually have been refrigerated beforehand so effectively it's getting cold crashed in the bottle anyway.
  15. I'm also sorry. The way I read the initial comment was, "I've got trub in a non-airtight container." I must have glossed over the part about them being sanitised.
  16. Not if he's smart and adds it to a regular order within the free postage period.
  17. A bottling wand is only about $5 in the Coopers online store if you don't have one already.
  18. @FranhamYes mate, they will still carbonate. Questions for you: How did you bottle your beer? Did you use a bottling wand? If you did, the amount of head space once you withdraw the wand is ample. Watch the video in the brewing support section of this website if you don't follow what I mean.
  19. @mkinadl The two packs of yeast will be enough. I've used just two packs of yeast before and it worked OK. That was for 46 litres in the 60 litre vessel. I wouldn't risk using those containers of trub. They could introduce an infection to your beer. If you're concerned about not having enough yeast you could make a yeast starter with the packet yeast to increase the number of cells before pitching.
  20. @iBooz2 I went to Cambodia five years ago. Loved the place, especially 50c beers. Awesome people too.
  21. I don't know about the science but anecdotally I know I've had a number of green bottles with a skunky flavour from pubs and restaurants over the years. Probably due to how they've stored them. I don't ever remember any brown ones doing the same.
  22. @slp Once you add your priming sugar to your bottles your ABV will go up another 0.5% approximately. Your beer will keep for years. The reason they suggest one carb drop for longer aged bottles is because the carbonation process continues over time. Two carb drops could create bottle bombs over a long period of storage.
  23. I just wish I could make beer good enough to sell and get bought out for a tidy sum.
  24. I'm not sure what Coopers' thinking is but Cerveza is supposed to be a pale lager. My guess is they are trying to achieve a lager style for the average punter who might not have temperature control. I'm interested to compare results but my gut feeling says your beer will an easier drinking beer than mine due to your more suitable yeast.
  • Create New...