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Everything posted by rugbrod

  1. Just the one. I hope you're not right, but there was lactose amongst the adjuncts bumping that SG up.
  2. Bottled this up after 5 days in the fv. OG 1.114 FG 1.038 ABV ~10% Gravity readings have been tasting unreal. So keen to try this after a few weeks and then leave the rest for a good stint in the cupboard. Cheers!
  3. Yeah, totally forgot to say it was with Voss! I already had a good deal of success with Voss in my last three batches (which I did all at the same time) so I was pretty confident in this one. All of them fermented out in 4 days. I made sure I did them on a run of hot 30+ days (as I am doing with this one too), the only leg work I did with those ones was keep the room warm by letting the sun in. The fermenters were all covered with towels so there was no worry about sun exposure etc. They all sat around 30*C compared to the higher temp I'm going with this time. I did a mixed bag but they all turned out great: - Kingsley's Ginger Beer - Stone & Wood clone - Sabro Single Hop Hazy Pale
  4. So I put this one down this morning about 11am. By 1pm it was going very well, and now at 7pm it is well and truly cranking. I pitched at about 40*C, and I've had it in a warm room with a doona around it to keep it at that. The fermentation heat has kept it at around 38-40. I can't entirely confirm as the 40 degree part of the sticker is just above the wort! Its definitely been at at least 38 though. Ended up chucking the adjuncts in at around 4pm I think. I will take a sample tomorrow morning and see how we're tracking with SG and taste. I feel like I'm getting some orange esters developing which wasn't my plan, but we will see what happens!
  5. Thanks for the kind words @Pale Man and @Hoppy81 ! The only thing I'm a bit unsure of is the yeast. I'm leaning towards pitching a whole packet of Voss for simplicity sake, because it's summer and temps are a bit high for my ambient to be at US05-friendly operation.
  6. Looking for feedback on an extract + grains recipe that would be somewhat similar to Little Bang's Sludgebeast. I'm not very knowledgeable on specialty grains so any information is completely welcomed. On the IanH spreadsheet for an 18L batch, I came up with an OG of 1.118 and FG of 1.033 giving it around 11.5% in the bottle. Ingredients 1x Coopers Stout 1x Coopers Lager 1x Coopers Draught 1kg LDME 250g Lactose 250g Chocolate Malt 250g Caramalt 30g coffee beans 100g cacao nibs 2x vanilla beans Yeast: Either London Ale, Nottingham, US-05 or Voss (suggestions encouraged...) Method Steep cracked grains overnight in fridge Boil on stovetop and add lactose to dissolve Add the 3 extract tins and the LDME to the FV and top to 18L with cold water, pitch yeast when appropriate Add the coffee beans, cacao and vanilla beans in mesh bags (separately) and pull each when satisfied with flavour.
  7. So the PET bottles were nice and pressurised so I thought why not give them a taste. 3 out of 3 great kveik brews! Absolutely stoked. The stone and wood is really nice, around 4.5% and just really “summery” for lack of a better term. I’ll have to try a side by side of this because I think I’ve almost nailed it. Either way it’s delicious for my taste. The mouthfeel didn’t really come through from the oat mini mash but it’s still great Sabro hazy pale has a really mellow coconutty taste and the oat mini mash imparted a delicious mouthfeel too. Kingsley’s Ginger Beer was bang on also. Not surprised as it’s a tried and true recipe and my last one that I did with US05 was a hit, but I was stoked with the result given the 10 day turnaround from grain to glass. Skål!
  8. @Graubart Thanks mate. I just followed up on page 1 and I’ve bottled the lot of them. Yeah it’s just been warm. Times it with a nice run of 4 x 30C+ days. I closed off the room during the night and covered the fermenters with towels which barely dropped thanks to the ambient temp in the room. They probably floated between 28 and 32.
  9. All three of these fermented out within 72hrs and i did an ice bath cold crash for the two beers. The temperature wasn’t as low as I wanted it but it dropped all the hop matter anyway. I think this was good in a way as it meant that the yeast didn’t all drop (maybe, I actually don’t know). Big day of bottling but it’s all in the cupboard now. Next batches will be some stouts that will hopefully be aged in time for winter.
  10. @BreweyMcHops ah righto, I've heard about using boiled kit yeast so that makes sense. One of Kingsley's variations on his recipe is as follows: I had a similar recipe for mine, only I used 50g dried ginger and 4 birdseye chillis and 4 kaffir lime leaves.
  11. @BreweyMcHops So mine has gone from 1.040 to 1.002 within the 72hrs since pitching. This puts it at about 5% so not too far from yours. All three of my brews have fully fermented out with voss in this time. As I mentioned earlier, I feel like yeast nutrient might be a potential cause here, but this only comes from me reading and doing this round of brews. Hopefully it's progressing since you posted last!
  12. @BreweyMcHops I'm currently doing the exact same here, with Kingsley Phillips' recipe for Ginger Beer. I pitched about 4-5g of Voss so I think I'd be around about the "right" amount of pitching rate (Split the packet between this 23L batch and a 15L and 8L). Did you simply do ginger and sugars as your recipe, or did it have a bit of other gear in it? I'm wondering if maybe your brew doesn't have enough nutrients in it to power the yeast. I've read up on kveik a fair bit recently and because it is used to the farmhouse brews, it's apparently developed a big hunger for nutrients that generally come from the more complex malts (compared to dextrose/simple sugars). I added yeast nutrient to mine just to be safe. My brew has been sitting at 30s for the last few days (pitched Friday arvo), so I'll take an SG reading tonight (72hrs in) to see how we're travelling and check back in.
  13. Got three (Voss) Kveik brews down on Friday to coincide with a decent run of 30+ C weather. Did my first mini mash to bring a bit of haze and mouthfeel to a couple of these beers. First is an 8L single hop Sabro hazy pale. Just a short 5min hop addition followed by two more dry hops at 12 and 24 hrs post fermentation. Second is a 15L hazier take on a Stone and Wood, basically a single hop Galaxy hazy pale. 30/15/5/0 min hop additions and a dry hop at 12hrs. Third is a 23L Kingsley's Ginger Beer. The classic tried and tested recipe. The ambient temp has been sitting at around 30-32 in the room I have them in, so they're bubbling along nicely. Happy to post full recipes if anyone is interested at all. I plan to cold crash these which is also a first, and then bottle. Fingers crossed for a bountiful harvest.
  14. Right, so that is why I was saying maybe it’s better to pitch it into a starter, but now I realise that a starter is even smaller hahaha. New plan is to do a few batches then all at once. See how it goes.
  15. @MartyG1525230263 and @BlackSands, thanks for the insights. I reckon things will be much easier if I just do a full 23L brew with the whole packet and then just go ahead and harvest from that once it finishes up. Cheers!
  16. Yeah I haven't used it yet to be honest, but almost all the current knowledge is to actually underpitch. The cynic in me says that the packet company would say to pitch the whole thing either way, but I think the whole packet in a full-size brew is the regular pitch. What I've come across online is that underpitching brings out the characteristics that most are after, in terms of flavour etc. I'm interested to see what folks have to say about my plan. I'll probably bring it to fruition closer to the new year either way.
  17. Fair call. I have a few reasons. Firstly, I don't want to overpitch as Kveik works best when underpitched, so I don't want to chuck the whole packet in. And secondly, I want to ensure the unpitched yeast is still viable for future brews, so I was going to keep some in liquid form in the fridge, and then some in dried flaked form in the freezer. Here's Gash's video on the topic of drying and harvesting (https://www.youtube.com/watch?v=R0U8D3zBsZ4). In case you (or anyone else reading) aren't super knowledgeable on Kveik, this is how it has generally been stored throughout the years in the Norwegian farmhouses.
  18. So I'm looking to put down a 10 litre brew in the next few days with Voss Kveik, and I am wondering whether the following is a reasonable thing to do: - Make Voss starter - Pitch a small amount of the starter - Save half of the remaining starter - Dry the last half and harvest Cheers!
  19. Sorry for the radio silence, forgot to update! I absolutely love it. I kinda bastardised the whole gose guidelines by forgoing coriander seeds and any type of hops - but it tastes awesome. Slight tartness with the margarita backbone coming through strong. Once my next round of yeast arrives I'll be making something similar to this for sure!
  20. Bad news unfortunately. I don't have temp control and the mercury has been around 25+ inside my makeshift fermentation area, which has sadly resulted in needing to send this batch down the drain. It absolutely stank of sulfur so there was no chance of saving it with flavourings. The current plan is to wait until the weather is a bit warmer again for a few days in a row and try it with kveik.
  21. It's got a wide temp range (10-30C I believe). I had a 15 litre batch of a spicy lemonade that absolutely took off sitting around 25 degrees (I don't have temp control and it was a bit of a heat wave). It went from 1.053 to 0.995 in 5 days. I think I will try a simple 5% one to start with too, to see how it compares with the white sugar / US-05 batch I made. 10L batch size 1kg Dextrose 5g Yeast Nutrient EC-1118 Champagne Yeast I also bought some flavour essences from the cake ingredient aisle, so I'll mix a few of those in during the bottling process.
  22. @Quack Brewer I used US-05 on my last batch, with yeast nutrient and white sugar but I also added lemon juice so it wasn't a 'true' seltzer in the end. Still tastes good. Yeah as it's not malt it doesn't particularly have much food for the yeast so that's where you need the nutrient and DAP potentially.
  23. After making the cheapest attempt at a hard seltzer possible, my next project is to make a 12-15% hard seltzer. Ambitious, I know; but it's an experiment that may pay dividends. I'm hoping to basically make similar to a 'wash' to which I can add some flavours or extracts to the bottles (not a kegger yet), but in general I'm just kinda keen to see how far I can push the champagne yeast. Recipe (10L batch): 3kg Dextrose 15g Yeast Nutrient EC-1118 Champagne Yeast Method: Boil 3L water on the stove Add Dextrose for a 10min boil Add to fermenter (with cold water already in there) Pitch yeast at 25C or below Thoughts? Prior knowledge? Advice? Anger?
  24. Just bottled this today. Tasted unreal, so happy with how it turned out. Not super sour, which could have something to do with the temperature of 25 around the house during a run of a few warm days in a row. The lime comes through really nicely. Will be interesting to see how it goes once it's conditioned / carbed up. OG: 1.051 FG: 1.008 ABV: 5.5 - 6.0%
  25. I'm waiting on my bottles to condition but I basically tried to make the cheapest I could, to get a bit of a baseline for what is possible. This is what I had: - 2kg sugar - 800ml lemon juice - 5g yeast nutrient added after 12hrs or so Filled to 16L and pitched US-05 when it got to 25deg C OG 1.046 FG 1.000 ~6% abv Tasted alright out of the FV but next time I will use dex instead and champagne yeast (and maybe swap out the lemon juice for a flavour extract)
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