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iBooz2

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Everything posted by iBooz2

  1. Yep finally we can share a brew with a mate again but you had better be careful that 1 mate does not turn into 4 or 5 as they will soon clean all your good brews out. Nice free beer has a multiplying effect on mates.
  2. HH, what did you sub the Coopers Pale malt for in that recipe as its not listed? I presume the bigger chunk of grain weight i.e the 5 kg Joe White pale.
  3. Brew day yet again today – Another Leighs Lager, a double keg batch. In time for Christmas breakup for the boys. Batch # 66 - AG Batch #25 Volume: 44 L Estimated specs: OG = 1.044, FG = 1.007, ABV = 4.9%, EBC = 9.3, IBU = 22.2, BU:GU = 0.523 Grains: VIC ale malt = 6.30 kg, Maris Otter (SIMP) = 1.20 kg, Carapils = 0.50 kg, Light Crystal 88 ebc = 0.15 kg Mash schedule: AR = 50 C for 10”, 65 C for 60”, MO = 78 C for 10’ Boil: 60” Hops schedule: 12 g x Super Pride (14.5%) for 60”, 35 g x PoR (9.0%) for 10” White can sugar 0.40 kg at 15”, Yeast nutrient 5.0 g at 15”, Whirlfloc 1.4 g at 5” Yeast: Recycled W-34/70 from double batch of Royal Lager batch #62
  4. Sounds like you need to find your sea legs there Jim. If you like calamari and Flathead you are in the right area for a close to shore fishing trip. Buy a little bit of fishing gear, a couple squid jigs etc. and we will organize a day on the bay. I will bring my boat and can show you how to catch a feed if you like. If you need any tips on what gear to buy just yell OK.
  5. So it looks like the Coopers Community Christmas Party (CCCP) is at your place this year @Red devil 44 , You had better stock up a tad more than that if I am invited to the celebrations ha ha.
  6. All good Phil, I just posted in case you did not realize. No harm done
  7. @Classic Brewing Co, we were talking Coffee Plungers for hop steeps, whirlpools Phil. Are you going to grind your own grains for partials? I think @Journeyman uses one to mill his grains so look for his tips on doing that.
  8. I know the feeling. My "To-Do" brews library has outgrown its folder. Reads like War and Peace. Always seem to not have the right hops or yeast at hand so cannot wait for OS shipping deliveries get back to something like normal again. In the meantime I brew as many of my favourites as I can. Trouble is we get more and more favourites and that crowds out our brew day decision time.
  9. Get two I reckon as this process did stop a lot of crud in the kettle so I am going with two of them next time. Will not know how the beer turns out in the glass for quite a while plus its a new brew for me so not knowing what to expect. And that fact may hide the end result a bit so just a process experiment.
  10. I just re-discovered my keg of @Otto Von Blotto Ottos' Pilsner that has been sitting at 2 C since 12/08/2021. A cracker of a beer on a warm day like today. Good to celebrate getting out of gaol (lockdown) again today too. Will take a pic later maybe. Unless I kill it first ha ha
  11. Brew day again today – Another Pacific Summer Ale. A mid strength for Christmas drinking. Batch # 65 - AG Batch #24 Volume: 22 L Estimated specs: OG = 1.044, FG = 1.008, ABV = 4.5%, EBC = 6.9, IBU = 29.8, BU:GU = 0.078 Grains: Maris Otter (SIMP) = 3.50 kg, Wheat (WEY) = 1.00 kg Mash schedule: AR = 50 C for 10”, 65 C for 60”, MO = 78 C for 10’ Boil: 60” Hops schedule: 8 g x Galaxy 60”, 10 g x Summer 30”, 5 g x Galaxy 10”, 10 g x Summer 10”. 50 g x Galaxy DH BD+3 Yeast: Recycled Windsor from batch #63
  12. Is there any truth in what some say re the cheaper and courser granulated LDM, that it is candy grade which is a much lower grade and only meant to be used in lolly manufacture. Invert grade sugars? I don't know, just asking that's all.
  13. @Pale Man Better start a new batch before you tempt fate and blow that first keg mate.
  14. A pizza and a beer all-in-one by the look of it. Hopefully it turns out OK @Popo
  15. All good @stquinto , glad to see you are all sorted and working ok. No problem helping you out as that is what this forum is all about. Don't worry about owing me a couple but please continue to pay it forward my friend as you always do. Cheers.
  16. All this recent talk about DUVEL has me digging though my research notebook to see if I am up for the challenge of having a crack at one. It would be a bit too hot for me ABV wise but I have a friend that would really appreciate a keg of this at around Christmas time as he says the best Christmases he has ever had were in Belgian. My research has it down as a strong Belgian blond ale at 8.5%, EBC = 6 (3 SRM) but I have no idea of the IBU and cannot even have a guess because I have never tasted one. It is brewed with just one style of malt, which is light pilsner malt. No idea of a mash schedule. It is boiled only to absolute minimum to prevent darkening the colour so where is the cut-off re DMS here. Then a shipload of liquid dextrose is dosed in after the boil to get the ABV up there and to stop any further darkening from boiling the dextrose in the wort. It is hopped with SAAZ and Styrian Golding (Fuggles family). Yeast is pitched at 20 C and allowed to rise to 26 C over the 4 days of primary ferment. It is then cold crashed down to 2 C and held there for 20 days. When it is ready for bottling they force carb the beer to 2.55 vols of CO2 then inject it with exact measurements of fresh yeast and dextrose to arrive at a finished product with 4.3 vols of CO2 after the secondary ferment, then its cooled back down and it is lagered for several weeks before delivery. Now this yeast injection is a similar process to what Coopers do with their beers so the question needs to be asked. Has anybody has tried to cultivate the yeast from Duvel bottles just like we do with CCA yeast. I would be interested to know if it is successful or not. Otherwise a suggested yeast strain for Duvel brewing are WLP570 but this has some diastaticus genes so you might have to tread carefully when using this strain in your brewery. Anyway that is as much as I have gleaned other than its yeast strain was originally sourced from Scotland at around 1920 so there may be better yeasts (if unable to harvest for the bottles themselves) to get close to this beer. Food for thought?
  17. Ok I think I need my sourdough starter needs to be put up for adaption and adopted out. Bloody thing is eating me out of house and home and it keeps trying to climb out of its jar! Will give it one more good feed and then pinch some for a loaf over the WE then slip it into the fridge for hibernation for a week of so. Did manage to get something out of it on Tuesday night as I made myself a pizza (wife was at work) and it turned out terrific. Slightly over cooked the base as I was still thinking about my first attempt where it turned out very wet and doughy and did not cook through. So this time I allowed the pizza stone to get a little too hot in the Weber Q. But the base turned out like thick toast and that's the way I like them so all good. Anyway tried to eat it all but got to about 7 O'Clock in the pizza slices and had to concede defeat. Leftovers for lunch today. Used my own fresh ground ham off the bone not that supermarket shredded rubbish ham that is full of salty water, Pineapple, mushrooms, red onion, pepperoni and pizza cheese from Woolies.
  18. A new kind of beer for me this brew day, batch # 64, AG batch #23. This time a @ozdevil American Pale Ale, trying to replicate his recipe and the colour of that beer a while back. I had to sub in a small amount of MO and Gladfield Toffee malt as I did not have any Munich. Also toned the ABV down to a smash able level as it will be a summer’s day drink. Batch size 22 L, Estimated OG = 1.041, FG = 1.007, ABV = 4.4%, EBC = 8.7, IBU = 34.5 Using a reclaimed jar of US-05 for my yeast. 3.50 kg BB VIC ale malt 0.25 kg Gladfield toffee malt 0.25 kg M.O. malt 0.20 kg Acidulated malt 0.20 kg Carapils malt. Mash Schedule: AR at 50 C for 10” then 65 C for 60” then MO at 78 C for 10” Hop schedule: Columbus (Tomahawk) 8 g for 60”. Centennial 25 g WP at 92 C for 20” and Citra 25 g WP at 92 C for 20”. Actually I did a @Journeyman coffee plunger trick here and just scooped up 1.5 Litres of boiling wort and put the WP hops into the coffee plunger at 92 C for the 20” then strained and tipped the hop juices back into the kettle. Did this to stop a lot of trub being generated by a WP hop in the kettle and the wort was definitely clearer so who knows it might do the trick. Don’t know if the 1.5 L was enough to do the 50 g of hops justice so we will see if this new process mimic’s a WP hop action of not. Dry hop: Centennial 50 g and Citra 50 g both on BD+3. Will see how this one turns out once cube has cooled down and its fermented out next week.
  19. @Tone boy , I will step in and answer for our friend Red as I think he was heading away for a week. Yes he can TB as he has recently purchased an AG set-up (see the brew day thread) so Red will most likely pursue an AG version of the Tennant's Lager now.
  20. @stquinto , In order to get part's A and B inside the folds of C and D you need to transpose C and D as they are on the wrong sides. In other words C should be were D is and D should be were C is. Sorry I should have included this earlier as well so it makes more sense.
  21. @Shamus O'Sean & @stquinto I have thought about using the magnet method in my Fermzilla but was worried about the ferrous nature of any magnets used causing problems. There is an old client of mine in Boroina VIC that manufacture all sorts of rare earth magnets and the like for the food industry. They are called Alphamagnetics and I might have a chat to Simon in the next week to see if they have a solution. Cannot see why not as they sell magnets to soup companies (for example) so that the soup flows over them and collects any metallic contaminates generated by the manufacturing equipment. The PH of some soups would be similar to beer PH so there must be a suitable magnet available.
  22. @stquinto , Ar hah I see the problem. Should've known as I had a similar issue with my hopper (different model but). You need to assemble the hopper with parts marked A and B INSIDE the right angle folds of parts C and D. The aluminium is 1.6 mm thick so re-fitting the hopper as I say above will give you 3.2 mm extra clearance and will solve your problem. I have drawn a rough wonky line on the pic below to represent part B sitting inside the folds. (sorry its early in the morning over here and my mouse hand was not too steady ha ha). See web pic of grain gorilla hopper seam to see what I am trying to say.
  23. @Red devil 44, ha ha you are such a show off and a tease to @Classic Brewing Co. Five hours is a big bite when compared to K & K hey! It comes as a bit of a shock for basically manufacturing 1 keg of beer but it is worth it as you will no doubt find out on tasting day. After 4 weeks in the keg your AG brews will thank you for your efforts. BTW I hope you laid that cube on its side for a fair while in order to let all the very hot wort get up into the handle cavity and cap areas to sanitise the nooks and crannies. I can feel another AG Pacific Ale coming on...
  24. @stquinto , any joy with the rollers mate?
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