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iBooz2

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iBooz2 last won the day on January 4

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  1. Hmm...... you could be on to something there @Marty_G, as my recent Pacific Summer Ale does have a sour-ish taste but not like a vinegar-ish taste I reviewed my brew day notes and this is the only batch which I did not pressure ferment and I had added 2 ml of Lactic acid to get mash PH down (rather than use Acidulated malt additions) which took it to a PH of 5.2 inadvertently (a bit too low) maybe because my rainwater PH had suddenly dropped from 7.4 to 6.2 in the last few months ??? (yes I re-calibrate my PH meter every time). So it appears that may have been too much Lactic acid. I am about to send a sample of my rainwater off to a water test lab to reveal its "everything" so I can plan my brews better. So with the big variation of rainwater PH from winter to summer it looks like I will have to test it at least twice a year from now on.
  2. And maybe camel or cow in a solid or fermented state too!
  3. @jamiek86, Yeah you are probably right. I have (obviously) no intention of lagering it a Beech-wood cask. It will be just a novelty brew for my mate and just hope it comes off OK with him and his mates. Good fun to try these new brews and see how they turn out and learn from them now that I am doing predominately AG (in recent brewing history).
  4. Sorry Chef Phil, those PG Coles sold so called pizzas are not for me. You could be eating a pet food grade dead cow from the UK or camel meat from Egypt with this stuff, refer ABC program on food substitution and I quote below ingredients. Home made for me or starvation ensues. Country of Origin: Made in United Kingdom FFS - why can't we make them here. But not out of pet food grade protein please? Ingredients: Wheat Flour, Tomato Puree, Mozzarella Cheese (10%) [Milk, Salt, Microbial Rennet, Starter Cultures], Water, Vegetable Oils (Palm, Sunflower), Cooked Manufactured Bacon (3.5%) [Pork, Water, Dextrose, Salt, Smoke Flavouring, Stabiliser (Pyrophosphates), Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite)], Fermented Pepperoni - Heat Treated (3.5%) [Pork, Pork Fat, Salt, Spices, Dextrose, Herb Extract (Rosemary Extract), Spice Extracts, Antioxidants (315, 316), Preservative (Sodium Nitrite), Starter Cultures], Green Capsicum (2.5%), Red Onions (2.5%), Red Capsicum (2.5%), Yeast, Salt, Thickeners (Modified Potato Starch, Guar Gum), Sugar, Barley Malt Extract, Emulsifier (472e), Acidity Regulators (Calcium Carbonates, Calcium Phosphates, Ascorbic Acid), Garlic, Herbs and Spices, Flavour, Vitamins (Niacin (B3), Thiamin (B1)), Mineral (Iron)" Do I need to quote more sheet? Not for me. All Aussie or SA fresh produce/ingredients would taste and be much better as you know.
  5. Yes it was a great day for it (locally speaking) absolutely a beautiful summers day with just a slight breeze, love it. I wish I had gone out in the bays fishing then been able to come home to a few beers and a pizza. Gee I am really hungry now for a homemade pizza so will sneak one in for dinner on the next night or two. Will have to feed and fire up one of the sourdough starters tonight so in time for prep-work.
  6. Good to know @Itinerant Peasant , I could not have you "not having any frothy" in your frothy's ha ha.. Also good to know you are taking care of yourself during these risky C19 + C20 + C21 + C22 times and looking out for those you come in contact with. Big respect to you bloke. Get gassed up soon so you don't lose that super good trip adviser rating on your post and rail beers ha ha.
  7. Yes this is one of my concerns with moving up to FNQ. Whilst I live in Melbourne at present, I can have anything I want or need in a couple of hours. If I go and live "up there" (or "up here" as that beer ad says) I would have to wait a couple of days minimum in normal circumstances to get what I need locally but things have changed big time and now for FNQ -ers its now wait a couple of weeks at least. Would have to think about bigger orders with longer lead times and proper storage containers and space. The risk of malt grains going moldy over the wet season would be a problem too. Good luck with the two-can K & K.
  8. Get a Harris SOS. I have two Harris 601's and very happy with their build quality and performance thus far.
  9. Cooked up a partial mash today. A summer Pilsner. This is batch #73 AG #32 and a 44 L double batch for the big Kegmenter. Basically wanted to use up 2 x tins of TC 86 Day Pilsner I had sitting here. Was a bit gun shy to use theses in a big partial like I did with 2 tins of GC Lager which did not turn out as expected and was half thinking of giving them away but I did throw 500 g of carapils at the mash this time to try and fix the no head problem. Hopefully that does the trick. This is a forerunner for my proper AG version of a Summer Pilsner recipe (using Summer hops so hence the name) which I will do next time. I only have a couple of Inn Keepers Daughter tins left for me to use up in future partials or will give away. Edit: having trouble all night uploading simple small sized pic? Logged off ten times , cleared cookies re-booted and still the same issue. Anyone else having problems uploading pics?
  10. Interesting read in that second link that @Tone boy , posted up, thanks TB. Dry hopping has an effect on head retention. " A paper that looked at how dry hopping impacts head retention found that as the pH increased in beer the head retention decreased. In the paper, Cascade hops were used for dry hopping at dosage rates of 0.5, 1, 1.5, 2, 2.5 lbs./bbl and measured for foam stability. As the dosage of Cascade increased, foam stability decreased as the pH increased. As a general rule, dry hopping will increase the pH by approximately 0.14 units per pounds of hops used per barrel.9 In addition, the longer Cascade hops sat in the beer during dry hopping, the more the foam stability was reduced. This decrease in stability was slight after two days of dry hopping, then accelerated on day three, and continued to slowly decrease until day eight. Ultimately, long term dry hopping can have a negative impact on head retention. Another point in favor of shorter short dry hop times. "
  11. Was thinking this exact same thing @Aussiekraut , if @Itinerant Peasant would like us to provide him some gas it can be done via a anonymous pre-payment to his nominated supplier. I am quite happy to chip in. Up to IP though, PM or email me if you are fine with that.
  12. Have to agree re @Classic Brewing Co & @stquinto , methods as I do huge batches, 20 kg spud bags all at once and freeze them into individual serve bags for later cooking. My method is more toward stquinto's as I also par boil mine first for a few minutes too as this helps rid the starch. The very important thing here is to let them completely air dry after the boil process to remove all traces of moisture otherwise you are screwed. I spread them out everywhere on tea towels and leave for ages. I deep fry them in small batches (first fry) at about 180 C for a few minutes (cook but don't crisp them) then drain and also leave them out to cool on mesh racks until the whole big batch are all done. This is where I bag most up in meal sized lots and freeze them. When I want to cook them for a meal, its straight out of the freezer and into the rotating basket in my air fryer, 200 C for 25". Edit: I only use Picky Picky Peanut Oil and get excellent results. Comes in 3 L drum and 1 L bottles but it disappears off the supermarket shelves damn quick. Supposedly more healthy than normal peanut oils from outside AUS.
  13. I am drinking a pacific summer ale at the moment that has something different about it which I don't like. This batch was #65 and its just MO and Wheat and the usual Galaxy and Summer hops. Its turned out sort of sour-ish, more bitter-ish, not grassy (to my knowledge as I have never tasted a grassy beer). I did use 50 g dry hop in the last two batches of this as they are getting on a bit, its normally 30 g, this one is definitely an out of balance beer. One thing it could be was its the only one of my many batches of PSA which was NOT done in the pressure fermenter, used the Coopers 23 L FV instead and it was dry hopped with the galaxy in a hop sock. Maybe left them in too long and no pressure dunno?
  14. Its Lake Eildon VIC the southern side near Jews creek, there is a look out there. The HT power lines you see in the background are what we call the killer flying fox. I used to take people up there and dare them.
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