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pilotsh

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Everything posted by pilotsh

  1. Brew 014: Coopers Amber Ale- Monday 18th January: 169 hours (7.04 days) since cold crash. Brew Temp: 1.9C to 2.2C Comments: Just like I predicted, it has mellowed! It doesn’t feel like it is as bitter, and has a more rounded mouthfeel! I am not sure yet if we will batch prime all with maple or do a half and half with half maple batch and half bottled with carbonation drops. I will get my folks to sample as well tomorrow, since they helped me make it, and see what they think! Also, finally made up the spreadsheet, and SG and FG are only one point off! Amazing! SG: 1016 Photo(s):
  2. Haha, you had enough Stout for two identical batches: “what a shame” it evaporated before you could get to mixing in the second batch,
  3. Brew 014: Coopers Amber Ale- Wednesday 13th January: 46 hours (1.91 days) since cold crash. Brew Temp: 1.9C to 2.2C Comments: Cold crash progressing normally. Will taste after day 5 or so, to determine cold crash length, as final taste was “tart and tight”, so want to control the hops/bittering in this closely. I learnt from my accidental LGITW 2 week beez nees cold crash that it can actually help.... I think I made it better with the longer cold crash as it removed more hop oils and it wasn’t as funky by the time we got around to bottling it. Lol. (Summary: not sure yet!) Photo(s): Nil
  4. $13 brew!? Bah, “tell him he’s dream’n”. Give me enough time, to have enough leftovers from all my other exbeeriments, and “I’ll try t make yer stinking $8.23 brew!” Just a shame I still have 6 ish brews pending in my roadmap first!
  5. Maybe I could “fall on the sword” for the team, lol. Erm, on second thoughts, it’s a “Not yet” from me too.
  6. If any of my home brews turned out fluoro green, or sparkly, or both, I’d give up making home brew!
  7. Brew 014: Coopers Amber Ale- Saturday 9th January: 172 hours (7.16 days) since pitch. Brew Temp: 18.9C - 19.3C SG: 1016 (no change). Comments: Bumped Kegerator up to 20.1C Photo(s): Nil —————————— Brew 014: Coopers Amber Ale- Sunday 10th January: 194 hours (8.08 days) since pitch. Brew Temp: 20.1C - 20.4C Comments: No noticeable activity. Will cold crash from tomorrow if no SG change. Photo(s): Nil —————————— Brew 014: Coopers Amber Ale- Monday 11th January: 216 hours (9.0 days) Pitching to cold Crash. Brew Temp: 20.1C - 20.4C FG (SG): 1016 Comments: Cold crash to 1.9C commenced. Photo(s): Final SG —————————— Brew 014: Coopers Amber Ale- Tuesday 12th January: 22 hours since cold Crash. Brew Temp: 1.9C to 2.2C Comments: Initial cold crash takes a while (10 hours to get it below 10C), but now to temperature in less than 24 hours. Photo(s): Nil
  8. Hello @Coopers DIY Beer Team, just checking if you are still on Holidays, or maybe just missed my question over the break. Any information would be appreciated.
  9. Brew 014: Coopers Amber Ale- Friday 8th January: 148 hours (6.17 days) since pitch. Brew Temp: 18.9C - 19.3C SG: 1016 Appearance: Milky orange muddy water. Nose: Light pine, almost hints of mint. Tropical fruits. Palate: Crisp. Bitter. Citrus pith, tangerine, mandarin. This could be the Mandarina Bavaria hops. I can control this by the length of my cold crash, when it happens. Comments: Krausen collapsed, still nice weaker aroma, normal progress. Will test SG again tomorrow, if no change I will bump temperature to 20.2C. Photo(s):
  10. Brew 014: Coopers Amber Ale- Tuesday 5th January: 73 hours (3.04 days) since pitch. Brew Temp: 18.9C - 19.3C Comments: Nice bubbly Krausen, nice banana bread aroma, normal progress. Photo(s): Nil ————————— Brew 014: Coopers Amber Ale- Wednesday 6th January: 97 hours (4.04 days) since pitch. Brew Temp: 18.9C - 19.3C Comments: Krausen beginning to break, nice banana bread aroma, normal progress. Photo(s): Nil ————————— Brew 014: Coopers Amber Ale- Thursday 7th January: 121 hours (5.04 days) since pitch. Brew Temp: 18.9C - 19.3C Comments: Krausen mostly collapsed, still nice aroma, normal progress. Photo(s): Nil
  11. Shamus knows his stuff! But if you go the right direction with the “grain” of the Chux ‘cloth’ you can just rip off a whole straight line with hands and don’t need to sanitise scissors!
  12. Who needs to record the hop schedule when you have a marketing/photography department that can take a photo like this!
  13. They sound great! But the colour green is already taken..... at least for Pale Ale.... lol How can we buy your beer!
  14. Brew 014: Coopers Amber Ale- Monday 4th January: 52 hours (2.16 days) since pitch. Brew Temp: 18.9C - 19.3C Comments: Nice bubbly Krausen, now a light Latte colour AND great smell of banana bread when I open the Kegerator. I know this aroma: it is good! Go you good yeasts go! Photo(s):
  15. Brew 014: Coopers Amber Ale- Sunday 3rd January: 25 hours (1.04 days) since pitch. Brew Temp: Cycling between 18.9C to 19.4C, inkbird target 18.9C Comments: Nice bubbly Krausen, about 1.5cm thick. Photo(s):
  16. I enjoyed reading all the brews here so far! They are doing better than me! My favourite is actually “1, 11 and 13”: I brewed my first beer (1) with the support here at the start of this year, and it is drinkable but “Rubbish”. I really feel like Brew 11 (ROTM Belgian Chocolate) will set a starting “stone and arrow” for when I am targeting my dark beer. However, my 2020 heart goes to my Beez Nees nostalgia brew, brew 13, because after actually being guided and learning A LOT (thank you ALL!) I slowly felt like I could shape the direction of my own beer! It might still be “rubbish”, but at least it’s rubbish that I made! (Thank you everyone, I can’t list you individually or I will get callouses on my fingers from all the typing!) And yes, I will keep brewing and writing in my diary! again
  17. Saturday 2nd January: Brew 014 pitched! Malt: Canned- Coopers Family Secret Amber Ale BB date on can: 08/05/22 (for Americans that is 8th May 2022) Extra Ingredients: 200g Cracked (by me) Joe White Light Crystal Malt, 200g Cracked (by me) Joe White Wheat Crystal Malt, Coopers Amber Malt Extract Can (1.5kg), 400g sugars worth of Maple Syrup (504ml of Kirkland Signature Maple Syrup), 400g Coopers Brew Enhancer 1, 15g of Mandarina Bavaria Hop Pellets. Water: Any unboiled water was Coles Spring Water (plus a small amount of cold tap water and ice) Preparation/Recipe: Brought 4 Litres of water to boil, let cool to 70C. Add 200+200 Cracked Light Crystal Malt, Cracked Wheat Crystal Malt, steep at 66C in oven for 30 minutes. Strain into another pot. Sparge with 1Lt of 76C water. Rest for 15 minutes, then firm squeeze. Sparge again with 500ml of 55C water. Rest 15 minutes, then firm squeeze. Bring wort to boil on Mod-High Heat, boil wort lid off for 35 minutes. Add 15g hops, boil for 10 minutes. Cool in water bath for 15 minutes, strain into FV. Squeezed hops chux this time, to get all the Mandarina goodness out. In clean pot, bring 2Lt water to boil, heat off. Stir in Maple Syrup, Amber Ale Can, Amber Malt Extract Can and Brew Enhancer 1. Add to FV. Rinse Cans and pot with 500ml boiled water, add to FV. Top to 23Lt with 10Lt Spring water from the Fridge, and a little tap water and ice. Plan to batch bottle batch prime with Maple Syrup at 8g of sugars / Lt. Yeast: Coopers Can Sachet, AND a Coopers Pale Ale Sachet BB Feb 2022. Pitching Method: Rehydrated both sachets in tepid sterile water for about 20 minutes until nice and brown. Poured into (on to) wort. Initial Wort Temperature: 22C, deliberately to kick-start, going into Kegerator immediately. Temperature Control: Inkbird/Kegerator. Inkbird set to 18.9C, taped to side of FV. Cooling- Kegerator set to 18C, plugged into the Inkbird, trigger at 19.4C. Heating- 35W heat belt, plugged into the Inkbird, trigger 18.1C. Initial Sample SG (OG): 1055. Comments: A busy brew day with family involved: a substitute New Years Eve. Excited to see how this brew turns out! Photo(s):
  18. Ahhhhh, Now I understand. So now I can see it depends if the yeast is giving a good or bad flavour (or one you are seeking) that will change the result if under or over pitched. Mmmmm.
  19. This topic interested me so much, I even asked Coopers themselves for some input here:
  20. Hello @Coopers DIY Beer Team, Happy New Year! And now my request for knowledge: in the Hazy IPA ROTM you provide a Lallemand American East Coast Yeast Sachet for the 23 Litre brew. The packet (11g) suggests a pitching rate of 1g/Litre, which means the recipe is pitching at just under half the rate of Lallemand’s recommendation. Could you please explain how and why Coopers concluded that this would be enough of that yeast for the recipe? I am interested to learn how to know how much yeast to pitch, and an understanding of how Coopers was happy to pitch so little in this recipe! A little explanation would help me (we, us!) learn when to add a second yeast sachet when adding adjuncts to a basic Coopers starting Can! Thank you again for the ongoing forum and support! Cheers!
  21. This interests me. Do you have (had) any examples of how the results would be, or were, different?
  22. Nice and low temp is possible: I was planing on holding the Kegerator/Inkbird at target 18.9C
  23. Mmmmm, sounds like a good reason for a comparison brew in the future. For the moment I am thinking I will rehydrate the Coopers Amber Yeast. Just not sure if I should rehydrate and add a Coopers Pale Ale sachet too. Still researching. Now brewing on 2nd Jan when my folks are coming over for a substitute NYE: they finally get to see (and help) me make a beer! All this tasting but had’t seen it yet!
  24. Well that’s interesting: the lallemand sachet is 11g and it says pitch at 1g/Lt, which sounds very low, considering Coopers recommended using it as the only yeast in the 23Lt Hazy IPA ROTM. Now I am even more confused!
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