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Marksmans Gift

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Marksmans Gift last won the day on June 26 2018

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  1. Mate, I'll drop in one day and run you through the no-chill proccess. So happy you have got a new done in your brewzilla Keep brewing, kids to be put down now
  2. Hey guys, been a while. Drinking my house ale which has finally been nailed. Cloudy, low ABV and hoppy. Didn't chill this one quick enough, so it's a touch more bitter then it should be and not as flavour forward. Still a great beer to enjoy
  3. BREW DAY! it's been to long between brews. House ale, with about 250g of random stuff I had left over that I needed to use. Going to be a mix of sabro and galaxy hops, 4:1 (sabro:galaxy) Need to make myself a dark ale next as @ibooz2 has done, that looks deliciously scrumptious
  4. Would love to, just need to setup a few tanks in the backyard. This is my boys pet yabbie they caught at Easter... I am constantly been woken up by him crawling down the hallway, the big bugger needs a bigger tank. Also, beer is needed mate just need to have a quiet weekend
  5. Yeah, the head doesn't hang around but this will change when I add it to the kegs. The RIS brings in a mixture of brett, oak, Whiskey, and rounds out the malt. the porter just adds a bit of needed sweetness to the dryed out RIS
  6. Agreed, that's why it hasn't bothered me so much.
  7. So been on my latest homebrew for a few weeks now, the over carafa'ed porter. It's tasting a bit one dimensional given the amount of carafa in there so thinking of ways to make it better. This is a blend of 3/4 porter, 1/4 2yr barrel aged RIS (1 yr in barrel). Mate, that's what it's been missing and to think I was going to throw roasted coconut and Coco nibs at it. Defantly more stout then porter though, fitting on these colder nights in Adelaide.
  8. I always fail when transferring, add whirlpool, give it a good whirlpool, let it cool (~80%). Then I still get a decent amount of trub into the cube/fermentor. But it doesn't effect the final beer so not overly stressed.
  9. Very nice indeed, I have some Scottish ale yeast in the fridge atm that I'll be rejuvenating for a mild/dark ale then adding a Scottish ale onto the yeast cake. Onve fermented I'll split it 3 ways. 1 addition of Brett in the bottle 2 age on some American and French oak 3 leave as is as a test or a way to dilute the oak flavour if it becomes over powering
  10. My list is not getting smaller either but I have finally narrowed down a house ale using sabro/cirtra combination. Mild ale, and a rye ipa is next target I think
  11. A hazelnut porter. Based off a recipie I think Grumpy or @Green Blobformally known as Grumpy? had posted. I had made it previously and loved it, made a few intentional adjustments and an unintended adjustment, .2kgs of carafa 11 special (ye old .02 vs .2 mistake) and turned this beer a bit darker then I wanted. Will be taste/gravity testing it tomorrow or Saturday. Hoping for good results
  12. In the fermentation fridge I have a "Porter" and some lacto fermentation chillis. The scent coming from the fridge is a mix of wort and chilli, its not a great mix for the nostrols. Porter has about another 3-4 days, whilst the chillis have another week or two before I go to stage two and calendar them. Then mix them with some vinegar.
  13. Grew up down the road from Classis in Renmark. If anyone remembers the weirs Cafe in Renmark then you know my grandparents.
  14. Well not that I feel I should join in but here is my mug...
  15. Keeping in the Hefe/wheat beer yeast i did hear the the mangrove jack wheat yeast does a fantastic job too.
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