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Journeyman

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Journeyman last won the day on September 2 2021

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  1. And we will come visit you in hospital @ozdevil
  2. I have a 'remineraliser' after the membrane to add back in essential minerals. I read a paper that looked at what RO purity can do to the liver and kidneys - it may not apply to beer nor to anyone with a healthy diet but 90% of people do NOT have a healthy diet these days and RO can leave essentials out of liver and kidneys as they both need things like calcium and magnesium to function properly. So I add it back in anyway, even though my deit IS healthy. I'm not sure why you need a pump. Mains pressure is fine to push through the membrane and adding a pump may just destroy the membrane in short order. Unless you mean to pump the water OUT of an RO collection tank? I got my system on eBay - for about $150 or so I got the 5 filters, & the remineraliser - I already had a 9L tank under the sink from the previous set. I went the new lot because a 4 filter setup from a place in QLD cost me north of $400 - it was much cheaper to buy a whole new setup than just replace filters from there. Might want to step up from the 50gpd versions though - I got a 75gpd and wish I'd gone for the 100gpd but the flow rate is noticeably better than the previous set up.
  3. Bugga! I hope you're OK now and taste buds haven't all gone away.
  4. I've done quite a few XPA-clones and just steep the LCM in 3L in the fridge overnight, then a quick boil to add the hops. Comes out very nice.
  5. Don't all of those talk to your phone and come with BT and Wifi? I mean, if'n you REALLY want to get rid of $600+ I can send you my bank details.
  6. In thje views of some, appreciating any of the mega-swills makes you a connisewer instead of a connoisseur. But they seem to forget, far more people drink any of those than the total number of craft beer drinkers in Australia. It's 'fashionable' among the 'crafties' to slag off about them but I bet they wouldn't do it face-to-face with a pub full of those who drink it by preference.
  7. But if you're only replcing the base unit, can't you sit the new one on top of the old one? Or would that mean a step ladder to reach the taps?
  8. I think you're right as the enzyme breaks normally unfermentable sugars into something the yeast can eat so it very much depends on what is in the brew. I have a feeling the calcs would look like one of those physics blackboards covered with equations, with, at the end, "It should be approximately..." I had a couple of brews when I 1st began using the enzyme that jumped by more than 2% from the expected ABV but I only bothered tracking it for a while - most beers seem to gain at least 0.010 on the expected FG.
  9. I just made 2 brews using kveik from a previous brew that was back at start of Dec. I simply divided the slurry into 2 in jars and stuck it in the fridge - was going to wash it and collect but things... Made a starter with one using some sugar then poured back & forth to mix them - lucky I sat the jars in trays because a couple of hours later the krausen was coming down the outsides. In the FV fridge at 35° and done & dusted in 2 days. CC'd yesterday and finings this AM, just for the halibut. (they'd actually cleared up well from the CC) Next brew I'm making a fresh starter so I can start doing a regular batch from it - the 2 I have in have finings and hops so I figure I'd rather have a non-polluted starter so I can be sure of what I'm getting.
  10. I worry about you Phil. You do a lot of brewing so I'm concerned about your drinking - or do you have a lot os pissed-as brownies around the place, imbibing your brews while you aren't looking? Or maybe you're filling 40ft containers for the apocalypse so you've got stuff to trade?
  11. I just did 2 x kveik at 35° and both were what I consider 'muddy' as I am used to using Nottingham, which leaves a very clear beer. But 24 hours coming down to CC temp and they've cleared up considerably. You could try putting your bottles in a cupboard or small area with a low level heat source - maybe an electric blanket on '1' - to keep the temps up for the kveik to carb your brew. Ideally you should carb at the temp the yeast likes so it is most active. Maybe that's why some people have long carb times? They brew at a controlled (say) 20° but then stick it in a cupboard that drops to 15° or lower overnight?
  12. The brews both got a dose of gelatin this AM. I've been wondering how my FV fridge is doing but it dropped >50L of 35° wort to 3° in 24 hours so I figure, for an old fridge, it's doing OK.
  13. I've used maris otter, golden promise, and m/o with a 200g cold steep of light crystal - and of course, Nott yeast. Of them all I probably preferred the g/p version - came out smooth and extremely drinkable.
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