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Aussiekraut

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  1. They are selling the Paulaner unleaded beer here in Queensland. They might as well bundle the stein with that stuff. Just because us people in Qld would turn into raging, homicidal maniacs if Aldi sold alcohol, we should be safe to get the steins though.
  2. Pretty much all the IPAs out there are made with "fruity" hops like Citra, Galaxy, Willamette, Amarillo, Centennial etc. and all taste like fruit baskets, with Citrus, Peach and Apricot being the predominant flavours. Let's reflect a little on the IPA. The India Pale Ale, brewed as an extra hoppy beer, made to last the journey from the UK to India, back in the 19th century. The preservative properties of the hops ensured the beer would still be good after potentially 6 months at sea, subjected to varying temperatures during the journey, etc. Considering all the aforementioned hops are a product of the 20th century, what hops did they use for IPAs back in the day? What did the beers taste like? Does anybody brew IPAs the way they were brewed back in the day?
  3. Got myself a pack of these bad boys for tonight. Grim RIPA, a Black Rye IPA from Noisy Minor Brewing.
  4. Hello Steve and welcome to the group. I hope you are aware you got yourself into a rabbit hole when you started brewing Yes, it is a pretty low reading. Even when using dextrose it should come out as 1.008. It was the 1.2kg liquid malt extract you used right? I don't think the beer is bad, it'll just have a fair bit more ABV, if your readings are correct. I'd still bottle it and see.
  5. Looks interesting but I have the sneaking suspicion they won't ship to Australia and if they did, it would cost more than the beer
  6. I watched a few videos and I must say I like this. I also like the current price of $399 The thing is, is it as easy to use as they say? In those videos, it all looks like even I can do this. I take it you have done a few brews with it by now. Any pitfalls? Anything to watch out for? Xmas is around the corner and when I mentioned this the other day, SWMBO signalled the'd be happy for this to be my pressie, provided I use it
  7. Thanks guys. Now efficiency will throw a spanner in the works though as it isn't known beforehand. At 70% efficiency I'll get a very different result than at 80%, with the latter resulting in more sugars. I take it this is a little trial and error to get things right in the end. Maybe dissolving a can of malt in let's say 10l of water and taking an SG reading should give me an idea and when doing a 10l mash, compare SG readings to see where things are heading will help? Sorry, I'm talking out of my arse here I guess. Just trying to get my head around a few things.
  8. Just as a matter of interest, how much grain would be needed to get the equivalent to a 1.7kg liquid malt can? I'm using a BR malt blend to add to my dark ale but the stuff isn't always easy to come by. So I was thinking that when push came to shove, I could go for a partial mash, adding the grains I need. A tad more effort but probably rather rewarding However I wouldn't have a clue how much to use to get to where I need to get to. I'm sure you all grain demi gods out there have an answer to this.
  9. This is very mature vintage dirt
  10. Ok, a few days later and consumed at a little higher temp, so all the aromas can develop, I think this is a winner It carbonated a lot more and the taste "gap" is pretty much gone. It's coming along nicely now and I'm not sure it will get a chance to mature for too long Maybe if I hide a few bottles from myself, it might get a chance. I'm still going to experiment with different malt blends, like the BR Crystal or Creamy Brown but I am pretty certain, this wasn't the last time I used the Coopers amber malt with the RA.
  11. The liquid amber malt sounds like an idea and maybe some centennial hops, boil or dry. Or you make it into something like a wheat beer, using the wheat malt and maybe some Hallertau hop tea. Drop in a bit of honey for a nice honey wheat.
  12. That explains why the pils is behaving a lot better. So I'll just give it a few more weeks to do what it needs to do. The red is quite tasty, so I'm looking forward to it.
  13. Thanks Lusty, this sounds quite interesting. Have you tried it?
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