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  1. When chatting to a few people working at bottlos even they were surprised when I told them Dr Tims was just Pale Ale in a can, one didn't believe me and asked who told me. Dr Tim Cooper was the answer! As a test my friends and I bought a 6 pack of Dr Tims and pale ale and did a blind test. They're both the same. I would say 98% the same. Difference in taste could be attributed to age of brew, or some minor minor tweaking by the brewery. I hope (and suspect) the other ales will end up in the can too, if current sales are anything to go by.
  2. I haven't been in that building since it was a chinese restaurant in the 80s. From memory it had mini golf out the back. I would love to go there! Every time I go to Tanunda I look at it longingly as I drive past to visit relatives. Thanks for the review!
  3. The beer is quite different to last year's. Can't say I'm a fan of the new labelling though. In fact I am definitely not. It looks too cheap for a beer that is $85 a carton.
  4. Not sure where you live, but my recommendation is to find a home brewer in your city that would be happy to have you around for a brew day. Nothing beats seeing it happen in front of you, and yes, it is easier than you think. I got motivated to brew all grain from NickJD's thread on Aussie Home Brewer called 'Move to all grain for thirty bucks', or something like that. Sadly, NickJD was banned and his thread was deleted. But you might be able to find someone hosting the thread somewhere. Actually I googled it and found the link, unfortunately there are no photos on there though :/ Your text to link here...
  5. Centennial maris otter smash sounds tasty. My house beer is a Maris Otter Mosaic smash. Well, with a touch of torrified wheat added. Mashed low and dry. Fecking delicious.
  6. Pale Ale and Sparkling Ale have no sugar in their recipes. They are both all malt. Used to have sugar, but not anymore - changes brought about by Dr Tim Cooper. The stout still has anywhere up to 5% sugar in the recipe. The only sugar used in the Pale ale is added in the bottle for carbonation. The commercial version is also fermented at 16.5 degrees. Hope this helps. And for you detectives out there - a photo taken of a whiteboard at the Coopers Brewery that lists all the recipes for all their beers including Pale Ale is out there on the interwebs somewhere, see if you can find it! ;) There is even a text based pdf version, that's actually hosted on coopers.com.au. But not found via this website. Disclaimer - the photo was taken in 2000, the recipes have likely been tweaked since then.
  7. I won a box of six of these glasses a few years back in a Coopers comp. I broke my first one today. 9 month old son knocked it off the coffee table. Devastated. So now I'm down to 5. And yes, they are much thicker and stronger than the Spiegelau glasses.
  8. Found on the Artbrew website - "Disclaimer: ArtBrew is by no means affiliated with or intentionally infringing upon "BrewArt," trademarked by Coopers Brewery."
  9. They are building their own malting house! PB2 should be able to give more info.
  10. Drank it for the second time, this time at the Kent Town Hotel. Again, it was so thick and murky it was like an oatmeal porridge. Pretty disappointing.
  11. Ok, so I've had two pints of it. It was absolutely unmistakably Coopers. The yeast character was very dominant. The beer was so cloudy it was a soup. I queried the guy behind the bar, and he shrugged and said the keg was stored upside down for two days as usual, and the keg was rolled several times before being tapped. There was no reason for it to be so thick and murky. Although the font badge called it a cloudy ale, and it definitely was. I'd be interested to see whether other people's experience at other venues is gonna be the same. Definitely wasn't anything like a West Coast IPA. There was a fruity hoppy aroma, but it was subtle. Honestly, in a blind taste test, you'd struggle to differentiate it from a Celebration Ale.
  12. Coopers IPA will be on tap at the Grace Emily here in Adelaide tomorrow! They open at 4pm. edit - wtf does every post of mine says it was edited? Well, I mean this one WAS edited, but others that I haven't edited, say it was.
  13. definitely ... I use one of these and it works great https://www.craftbrewer.com.au/shop/details.asp?PID=698 Not sure if you've had the same experience, but I have that very bag and have struggled a bit with hop utilization. After the hop sock has been sitting in the boiling wort for a little while, the hot break/sugary maltiness builds up on the sides of the bag and blocks all the holes, so the boiling wort doesn't flow through the bag very much. So my late hop additions all tend to sit in a hot soup of wort with the boiling wort surrounding it. What I do now is just toss my 60 min addition of hops straight into the wort, and only use the bag for the late additions.
  14. Speaking of aged stout, I have noticed Coopers Aged Stout popping up on tap at a few pubs around town in Adelaide. I had some last year at the Grace Emily and it was so good it made my knees go weak. The tap handle has a different logo. Looks like this.
  15. Krausen is very stubborn with US05. Sometimes it doesn't go away at all.
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