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iBooz2

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Everything posted by iBooz2

  1. Yep, I sorta guessed that ambient bit after I posted - all good if you are happy with it. - cheers.
  2. Agreed. If anyone buys and uses these then I suggest getting the same hop from a LHBS and hopefully they will be a lot fresher and would make a big difference. Not singling out @jennyss here as an example but Jen, and others, try some real fresh Galaxy from your LHBS and you will see/smell/taste what I mean.
  3. I love a freshly roasted chook. Did you get to brine this one first @stquinto ?
  4. Lucky you did not cook/eat it. It probably died from soaking up too much of the sewage run-off pumped into the sea just north of you, been swallowed then regurgitated onto the beach by a sick pelican. You probably wondered too, why the local seagulls would not touch it with a barge pole. (insert Spew emoji here) YUK!
  5. An AG COPA, BD+1 with a fresh CCA yeast injection 24 hours ago. First two days will be held at 17 C then will up temp 1 C each day until it's at 22 C by which time it will be done and ready to CC.
  6. That looks a bit too ugly for Nottingham. What temp are you cooking this one at?
  7. Brew day Friday 27/01/2023 – A COPA clone for 23 L. This is Brew #98 AG#55. Volume was 23 L in cube no chill. Just tweaking this recipe oh so slightly as I am pretty close to where I want it to be. Had to use Cluster hops for the aroma this version as I had run out of PoR. Predicted Specs: ABV = 4.6%, IBU = 23, EBC = 7, BU/GU = 0.54, OG = 1.043, FG = 1.008. Grains: 3800 g CPPM (3.9) 200 g Wheat (4.0) 50 g Crystal Light (88) Hops: 15 g PoR (10.5% AA) for 60 min. 25 g Cluster (8.4% AA) hop stand (aroma) at 80 C for 20 min. (ran out of PoR) Mash: Used 35 L of filtered rainwater and about 1.8 L filtered rainwater for sparge. 5 ml lactic acid added to mash water and none to sparge. No Salts added. Mash PH at end of first rest = 5.4. Combined Glucanase & Protein rest – 45 C for 20 min. Main mash – 63 C for 60 min. Mash out – 75 C for 10 min. Boil was for 60 min with 1.25 g of Whirlfloc added at 5 min. Yeast: Got a new CCA two stage starter now cold crashing ATM for this brew, will pitch it tomorrow morning. Hopefully I can do a couple of dirty batches on top afterwards in order to get my monies worth from the effort.
  8. Many years ago I lived in Ouyen VIC. (Yes I know the Bare Foot Investor's mum and dad). Every two weeks they held a sheep sale down at the sale yards and sent wagons of the prime Mallee lambs off to Melbourne via a special stock train. We got together and nominated a bloke who knew sheep well (NO do not go there) and we sent him over to buy a whole pen at a time as that was the volume they were sold in. We would pay 22 kangaroo $ per head on the hoof. We had to butcher them ourselves (or ask / pay someone else to) and if we gave the sheep buyer the sheep skins after skinning then we got 4 kangaroo $ back so that equated to 18 kangaroo $ for a whole sheep in your freezer. I had a special hook made up to hang the meat for a couple of days in a cool area. Used to use an old bed sheet sown up to drape over them to stop any fly strike. And I might add it was the best lamb meat you could eat no matter what your favourite cut was. So @stquinto I reckon a 9 rib cut of lamb cutlets on my BBQ back then was about 2 kangaroo $ for the lot let alone per kg.
  9. Friday night is normally takeaway night in our household but I suggested I make some home made spring rolls instead. Bit of a mistake on my part as I was doing an AG brew day of another COPA and sort of loaded myself up a bit with the jobs list. Anyway marinated some pork mince and stir fried it in garlic infused peanut oil. Chopped up some shiitake mushrooms, celery, bamboo shoots, water chestnuts, onion, wombok cabbage and stir fried those and then added back the cooked pork. Stirred in a bit of cornflour / hoisen sauce / water mix to thicken and then let the mix cool down in the fridge before wrapping and deep frying. The mix in the bowl does not look very appetizing but have made these hundred of times and you just cannot get enough of them. Dipping sauce was homemade sweet and sour and also a store bought hoisin which was a bit ordinary (I usually make my own hoisin).
  10. Brew day Australia Day 26/01/2023 – A 150 lashes clone for 44 L. This is Brew #97 AG#54. Volume was 44 L in cube/s no chill. I now had the required Willamette hops so was keen to give this one another crack seeing as I am so darn close to the commercial product. Altered the hop schedule slightly and also went for the hold at 80 C and do a hop stand (see recipe). Had ‘old mate’ Mick @Mickep along for some of the brew day ride as he wants to get into AG brewing so he wanted to see how I went about it. We shared a taste test of my 150 lashes which was bottled back 10th December 2022 so he could get a forward glimpse of the product we did today. I think he liked it. Predicted Specs: ABV = 4.5%, IBU – 19, EBC =8, BU/GU = 0.43, OG = 1.045, FG = 1.011. I was spot on pre-boil volume and gravity and ended up 1 point over on post boil gravity so it will now come in at 4.59 % ABV rather than the planned 4.5 % ABV. I also did the hop stand the same as the previous couple of brews. That is whirl-pooled the wort until it hit 80 C then added the 20 g each of Amarillo, Nelson Sauvin and Galaxy. Held the wort at 80 C for 20 min. Once the time was up removed the hops and strained the hop liquid with my 4 cup coffee plunger tipped the resulting liquid back into the kettle and turned the heat off. It was then allowed to settle and clear for a several minutes, then cubed and cooled outside with my garden hose / sprinkler in the Bali garden as per normal. Grains: 6800 g CPPM (3.9). 1000 g Munich T1 (17.5) as that is all I had left in stock. 500 g Wheat (4.0) Hops: 30 g Willamette (5.7% AA) for 60 min. 5 g Amarillo (9.7% AA) for 5 min. 5 g Nelson Sauvin (9.7% AA) for 5 min. 5 g Galaxy (14.0% AA) for 5 min 20 g Amarillo (9.7% AA) hop stand (aroma) at 80 C for 20 min. 20 g Nelson Sauvin (9.7% AA) hop stand (aroma) at 80 C for 20 min. 20 g Galaxy (14.0% AA) hop stand (aroma) at 80 C for 20 min. Mash: Used 45 L of filtered rainwater and about 18 L filtered rainwater for sparge. 10 ml lactic acid added to mash water and 0.3 ml lactic acid to sparge. No Salts added. Mash PH at end of first rest = 5.4. Combined Glucanase & Protein rest – 45 C for 20 min. Main mash – 63 C for 60 min. Mash out – 75 C for 10 min. Boil was for 60 min with 2.34 g of Whirlfloc added at 5 min. Yeast: Going to split these two cubes into two different FV's and use two different yeasts to compare. Probably use Windsor in one and Nottingham in the other. My previous 150 lashes clones used US-05, whilst I was happy with the result I think I need to bring the yeast to the party. Might even try Verdant in future 150 lashes to see how that goes.
  11. @stquinto , Mine did not go 'off', it just needed a good feed again. I only firmly press on the tops when they are in the fridge to stop other fridge bugs & things (you know what I mean) from getting access and spoiling it. Similar to the jar setup you use, weight of lids and all would do the same thing IMO. The sourdough starter would ferment very slow in the cold and any gasses would push past the seal anyway so all good there. When I have the starter in my temperature controlled environment I just sit the lids on loosely so it can breathe as it goes nuts at 22 C and needs to be fed and vented a lot more.
  12. The 70 L Nano system is gas (runs off a 8.5 kg BBq gas bottle) and also has 2400 W electric element controlled by inky. I use the gas for quicker temp rises and of course the boil. The electric element is only used to hold my pre-set mash step temps via inky.
  13. After the grain bed, (sitting on its clips), has been sparged and pretty well drained back into the kettle while the wort is coming to the boil. I then suspend the grain basket above the bench top and use the lid of the 70 L Nano to catch the last of the drips which are then tipped back into the kettle during the boil. I find it easy enough to lift a double batch of wet grains up without the need of a pulley system although I have one in place I find it just gets in my way.
  14. Brew day Thursday 19/01/2022 - AL’S Outback Pub Lager. This is Brew #96 AG #53. Volume was 44 L in a cubes no chill. I wanted to try a light coloured and mid-strength-ish lager using just the CPPM and some Carapils malts. Predicted Specs: ABV = 4.5%, IBU – 17, EBC =7, BU/GU = 0.43, OG = 1.043, FG = 1.006. I was 2 points down on pre-boil gravity and ended up 2 points over on post boil gravity so it will now come in at 4.5 % ABV rather than the planned 4.2 % ABV. I think this is a software error in the way it calculates the white sugar addition because when I use white sugar it’s always a couple or few points higher so will have to tweak the numbers for this. I also did the hop stand the same as the previous COPA. That is whirl-pooled the wort until it hit 80 C then added the 25 g of PoR and held the wort at 80 C for 20 min. Once the time was up removed the hops and strained the hop liquid with my 4 cup coffee plunger tipped the resulting liquid back into the kettle and turned the heat off. It was then allowed to settle and clear for a several minutes, then cubed and cooled outside with my garden hose / sprinkler in the Bali garden as per normal. Grains: 5500 g CPPM (3.9). 1000 g Carapils (4.5). Hops: 15 g Super Pride (14.5% AA) for 60 min. 25 g PoR (10.5 % AA) hop stand (aroma) at 80 C for 20 min. Mash: Used 45 L of filtered rainwater and about 18 L filtered rainwater for sparge. 12 ml lactic acid added to mash water and 0.25 ml lactic acid to sparge. No Salts added. Mash PH at end of first rest = 5.4. Combined Glucanase & Protein rest – 45 C for 20 min. Main mash – 63 C for 60 min. Mash out – 75 C for 10 min. Boil was for 60 min with 400 g white sugar at 5 min and 2.34 g of Whirlfloc added at 5 min. Yeast: Yeast will be whole DL trub from previous 44 L batch of LL that will be kegged up today. This will be dirty batch #2 in the 58 L Kegmenter.
  15. Will see how it goes BL. Thanks - I Just wanted to keep hop matter out of my cubes.
  16. Yep, I put cubes in a area where I can let rainwater from my tanks dribble over them to cool quicker. The run-off water just runs down into the Bali garden so not wasted.
  17. 1. PET caps can be used many times over until they fail. Crown seals should be re-cycled and put in that bin if pry off is done to open them and new ones used each time. Twist off can be re-used up to a point on twist off bottles but they need a special twist sealing technique each time. 2. Nothing wrong with fermenting a small brew in a lager FV, only effect is more cleaning and sanitising to achieve the result. If you can live with that extra work then all good.
  18. @jennyss What a pity you could not score a SH fridge and get an Ink-bird controller. It would open up a whole new world of brewing for you and you could brew lager's all year round not to mention making the ales you brew even better. The SH fridge could live in the shed or out on the veranda for example. Now I have a suggestion, if I may, tell hubby that you want / need these things or else you will not brew any of 'his' choices anymore. Now I don't want to start a domestic here, just a better beer brewing collaboration. When is your birthday for example? Tell him you want an Ink-bird 308 so you both can make the jump to temp controlled brewing. As in life, time wasted is life lost. Go for it.
  19. I hear ya. What recipe was that one? Cannot remember seeing a 'crafty lager' of yours.
  20. Weber Q or Weber family Q and pizza stone with SS trays are the go IMO.
  21. Vol au vent’s for dinner last night. The HSSH suggested a tuna Mornay contained in crepes or vol au vents and the latter won. Sauntered brown opinion, red capsicum, and corn kernels in EVOO. Packet Mornay mix, milk, cream, mozzarella cheese, mushrooms, peas and of course canned Tuna. Topped with Parmesan cheese and put under the grill to brown. Polished off two bottles of Chardonnay as we ate these along with some garden salad. Then it was some left over Christmas pudding and fresh made custard for dessert.
  22. @Mickep Geez Mick, are you sure you’re not the Thai King? You sure as hell are dinning like him. Well done on all your very fine dishes, absolutely superb.
  23. It was a will or won’t I brew day today but finally got started at 1pm. Brew #92 AG#52 my COPA ver 4.0. Volume was 22 L in a cube no chill. I was 2 points up on pre-boil gravity and 3 points up on post boil gravity so it will now come in at 4.7 % ABV rather than 4.5 %. I also did the hop stand a bit differently this time. Whirl pooled the wort until it hit 80 C then added the 25 g of PoR and held the wort at 80 C for 20 min. Once the time was up removed the hops and strained the hop liquid with my 4 cup coffee plunger tipped the resulting liquid back into the kettle and turned the heat off. It was then cubed and cooled outside with my garden hose / sprinkler as per normal. Grains: 4100 g CPPM. 200 g Wheat malt. 50 g Crystal light malt (88). Hops: 15 g PoR for 60 min. 25 g PoR hop stand (aroma) at 80 C for 20 min. Mash: 5 ml lactic acid added to mash water. Combined Glucanase & Protein rest – 45 C for 20 min. Main mash – 63 C for 60 min. Mash out – 75 C for 10 min. Boil was for 60 min with 1.25 g of Whirlfloc added at 5 min. Yeast: CCA yeast harvested from 6 stubbys of commercial COPA spun up in a starter. Plan to do several of these until I nail that commercial COPA aroma. Tomorrow planning a double batch (44 L) of AL’S Outback Pub Lager.
  24. Agreed BUT. Should boil the liquid from the grain steep for min 5 minutes then allow it to cool to say 80 C then add the hops to that. @Classic Brewing Co Don't boil both the grain steep and the hops as that will make the IBU's higher.
  25. Yeah the ones I am currently drinking for my CCA starter are Best After 24th Dec 2022 so very fresh.
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