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NBillett09

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  1. Just put down a KegLand Wild Wood pacific ale yesterday. My previous brew was my first time trying dry hopping and this one has a hop tea as well as dry hop so I’m looking forward to seeing how it tastes. In regards to pacific ales @iBooz2recommended raising the temp from 18-22 over 6 days and dry hopping for 2 days during cold crash so I will be following that also rather than the exact recipe instructions. I was thinking the same as @jennyss in regards to colour, seems to start quite dark brown for something that’s supposed to end up quite light. I put it down to the extracts themselves being quite dark out of the can and maybe the water used to heat/rinse them being too hot and causing a bit of caramelization? I tried to do it a bit cooler this time anyways just in case.
  2. The coopers recipe I'm following says to ferment at 18 so i have kept it between 18-18.5 the whole time, its the LalBrew Köln Kolsch yeast, this is what they say for this yeast on their website: In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Köln™ yeast exhibits: Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain. Medium to High Attenuation and Medium Flocculation Neutral to slightly fruity and estery flavor and aroma The optimal temperature range for LalBrew Köln™ yeast when producing This strain is POF Negative Traditional styles is 15 – 25°C (59 – 77°F) Lag phase can be longer compared to other ale strains, ranging from 24-36 hours Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Ah the spoon idea is good, ill try that next time.
  3. This Kolsch is at day 9 of fermentation, and it’s achieved the stable gravity of 1.012 which was the target, but my past brews had some very light bubbles on top at the end whereas this has what looks like a layer of trub sitting at the top? Will this layer drop to the bottom or has it not really finished fermentation yet perhaps? Also does the hop bag/sock usually float? I expected it to take on water and drop down but it has floated on top for a few days now.
  4. I have a BrewTracker question for those who use it. When counting the days that wort has been fermenting, as best I can tell it seems to count a “day 0” in. Eg I put a batch in on the 16th and today on the 20th it says 3 days in wort. I was just counting in 24hr periods from the time that I actually pitched the yeast. Is this how Brewtracker counts and should I be including a day 0 in my measuring, in relation to reading others recipes and such?
  5. I have another two questions, unrelated to each other: 1 - when bottling, are you supposed to chuck the bottle caps and use brand new ones every time you bottle a new beer, or can you re use the caps once cleaned and sanitized? 2 - when fermenting in a vessel, does it particularly matter what volume brew is in what total volume FV, particularly in relation to smaller brew in a bigger fermenter? ie the craft FV is obviously for smaller batches 8-10L give or take, but is there any detrimental effect for putting an 8-10L batch in the 23-30L FVs?
  6. Just put in a batch of the Coopers Sweet Nectar Kolsch, first time using the new brew fridge/Inkbird setup so it will be good. Mr Beer Golden Ale 1.3kg Capilano Pure Honey 250g Lallemand Kolsch dry yeast will dry hop with 25g Challenger hops. I like the peace of mind the Inkbird gives of a stable temp! Only problem is it seems there’s no 2.4ghz WiFi nearby to use the app.. bummer.
  7. Thanks Phil! Btw you have a way with the camera, everything on your IG looks delicious! Eagerly looking forward to the fruits of my labour/learning! @iBooz2 I have been to Byron twice and went to the S&W every single day I was there such a great place!” Thanks for the recommendation, I will add it to the Brew Queue! Coppers say ferment at 24, what did you find best?
  8. My wife fought against me for years and said she never wanted to see Peaky Blinders despite my reasoning that she loves period piece stuff, I finally convinced her to watch it recently and she was hooked and loved the whole thing! We also just rewatched Black Books (tv series) again, classic British comedy and a personal favourite. Drive To Survive was an entertaining docu series if you enjoy F1/motorsports. I’m afraid I can’t contribute much to the western genre Calamity Jane perhaps? Maybe I just like my wife enthusiastically singing all the words to the songs
  9. This looks like a great place to write my thoughts for next brews! I started in December and did 3 brews in quick succession (bought a craft fermenter then a normal one within a couple days) to get a few under my belt, a bit of experience and to try a few beginner options. since then I have had bucket loads of helpful advice from you lot and also read as much as I could on as many of the details as could be managed at the same time and I have picked up a bunch of things to change. The first three brews were the Mr Beer amber ale, The Coopers lager and then the Mr Beer golden ale. The first two are quite nice (the lager gives noticeable notes of honey? Don’t know why.) but the golden ale is not quite right. It’s not terrible but there is something askew with the taste, which I am putting down to perhaps not cleaning/sanitizing the FV properly which I had rinsed out and used bleach as was all I had at the time. The use of the AC as temp control worked quite well on the whole I think, but could be susceptible to a few degrees fluctuation. so the changes coming are: - I have found an old fridge going spare at work which I have turned into a brew fridge. Cut a stronger ply shelf to hold the 23l FV in it. - I bought the WiFi Inkbird and have it setup with the fridge (seems to only work on 2.4ghz networks, have to investigate further whether there are any or if all the available networks are 5GHz. Unit works fine otherwise. - bought a keg land heat belt to go with brew fridge to complete the temp control setup - bought proper keg land brew kit wash, no rinse sanitizer and ethanol spray sanitizer to get a bit more serious about cleaning and sanitization of equipment - bought a bottle tree and bottle washer sanitizer to better/properly wash and sanitize the bottles - have put some thought into planning out brew day to be more efficient and keep everything sanitized properly. - wanted to get into some other recipes and have general approval of Le Wifé on the condition I brew her a honey ale ( not that she’ll drink much of it ) so next up is the Sweet Nectar Kolsch (except with challenger hops instead of Aramis as they were unavailable at KL) as it’s simple enough honey beer and in craft FV volume. Hopefully she enjoys it! Then at the same time the KegLand recipe kit Wild Wood Pacific ale in the big FV (stone and wood/wild yak copy) as S&W is a personal fave and would like to get good at that recipe. - the third beer is a separate point as it’s gonna be a learning experiment which I’m excited for! I’m gonna brew the coopers recipe Fruit Salad Ale which is a 21l recipe, however I’m actually gonna split it square in half and brew it as two mini 10.5L batches. One will be exactly as per recipe, the second I will try dry hopping with some El Dorado hops so I have two matching brews and can compare the differences with the hop addition. I will have to brew them consecutively rather than in tandem as I just have the one craft FV so one brew will always have an extra week in the bottle over the former but hopefully that shouldn’t make too much difference in the comparison. Now, I didn’t actually get any input from any more knowledgeable experts on my hop changes, I just chose those based on my reading about the different kinds and their properties and bit about what they’re for and how they work. Also this will be my first foray into using specific different types of yeast as opposed to whatever’s under the can lid. So it could be a bit of a mystery ride ahead but hopefully will work out nicely! So this year will have leaps and bounds in skill/recipe development ahead Sweet Nectar Kolsch Coopers Recipe: https://www.diybeer.com/au/recipe/sweet-nectar-kolsch.html KegLand Wild Wood Pacific Ale Recipe/kit: https://www.kegland.com.au/extract-pacific-rim-pacific-ale.html Fruit Salad Ale Coopers Recipe: https://www.diybeer.com/au/recipe/fruit-salad-ale.html
  10. Probably a pretty similar thing overall. Very simple mix, just throw it in together, add water and let it do the magic! No fuss needed.
  11. @Oldbloke Mr Beer Bewitched Amber Ale 1.3L malt extract with the provided yeast. https://www.diybeer.com/au/mr-beer-bewitched-amber-ale.html
  12. So the first amber ale is definitely a success! Not exactly what I’d call “complex” but definitely flavorful and enjoyable. Gotta wait another week to try the lager and golden ale, but I have plenty of Christmas beer to tide me over until it’s matured further for a while thanks everyone for your tips and advice it has been very helpful!
  13. @Uhtred Of Beddanburgjust to clarify for myself, are you talking about using the stuff that looks like mud at the bottom of the FV once it’s emptied in the next brew? I thought it was just some sort of byproduct of the fermentation process, I didn’t realize it was yeast that was useable again!
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