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Mikes15

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  1. Mikes15

    Black boy peach rum

    Black Boy Peach Rum, 1 ltr white rum, 500g sliced local black boy peaches, 100g brown sugar, 100g clover honey, 50g raisins, 1 cinamon stick, 400ml hot boiled water.
  2. Mikes15

    Blueberry vodka

    This is STUPIDLY nice already, the boss said if you closed your eyes you would think you where drinking fruit bourbon, I get where shes coming from, the Rosemary has given it a really nice wooded note & the lime cuts right into the sweetness of the blueberry's & sugar whilst still letting them come through. No plans to bottle this any time soon, just going to keep trying it once a month or so & play it by ear, it settles out enough to pour a glass in just a couple of days after swirling it. Black Boy Plum Rum with Raisins & Cinnamon is on the cards next week,,,,,,
  3. Mikes15

    Red Harry IPA Take II

    Dry hopped today & mainly since there was still a thin foam on top with bubbles throughout I took another SG, its now snuck its way down to 1012. Going to give it another 3-4days at 21'C to be sure shes all over before I cold crash.
  4. Mikes15

    Red Harry IPA Take II

    Seems to have stalled at 1014, ho hum. Hope to dry hop 2mrw an cold crash a day or 2 after that.
  5. Mikes15

    Red Harry IPA Take II

    1024,,,, Sweetness all but gone, Pineapple given way to a more rounded tropical fruit taste, Underlying bitterness developing, not really red at all, just like the Harrington's beer its based on 🤣
  6. Mikes15

    Red Harry IPA Take II

    Down to 1044, temp up to 21'C (started at 18'C). Tastes like sweet pineapple juice, hopefully the sweetness goes & the pineapple stays & not the other way around
  7. Mikes15

    Red Harry IPA Take II

    FYI this is the link to my recipe, https://www.brewersfriend.com/homebrew/recipe/view/717755/red-harry-ii
  8. Mikes15

    Red Harry IPA Take II

    And so it is done,,,,, OG came in a bit low at 1054 instead of the 1058 planned but ho hum,, Think I remembered,, all the important bits at least!!! Loving that the entire house now smells of hops
  9. Mikes15

    Red Harry IPA Take II

    After a VERY long brewing hiatus its time to get back on the horse so steeping the grain for this tonight, planing to brew tomorrow eve, Method: Extract Style: Specialty IPA: Red IPA Boil Time: 60 min Batch Size: 21 liters Boil Size: 5 liters Boil Gravity: 1.039 (recipe based estimate) Steeping Grains, 24hrs chilled in 3ltrs water, 300g New Zealand - Red Back Malt 35.4 32.9949 7.5% Hop boil, 3ltr of steep water + 2ltrs of fresh, 500 g LDME Amount / Variety / Type / AA / Use Time / IBU 75 g Styrian Goldings Pellet 2.6% Boil 60 min 25.9 20 g Cascade Pellet 6.8% Boil 30 min 13.88 20 g Nelson Sauvin Pellet 10.8% Boil 15 min 14.24 10 g Cascade Pellet 6.8% Boil 10 min 3.27 25 g Pacifica Pellet 4.8% Boil 0 min 25 g Nelson Sauvin Pellet 10.8% Boil 0 min Fermentables 1.7 kg Liquid Malt Extract - Light - (late addition) 35 4 42.7% 1.4 kg Dry Malt Extract - Light - (late addition) 42 4 35.2% 80 g Sugar - (late addition) 46 0.5 2% Dry hop, 25 g Pacifica Pellet 4.7% Dry Hop 4 days 10 g Nelson Sauvin Pellet 10.8% Dry Hop 4 days 10 g Cascade Pellet 6.8% Dry Hop 4 days Yeast, Fermentis / Safale - Safale - American Ale Yeast US-05 Attenuation (avg): 81% Flocculation: Medium Optimum Temp: 12.2 - 25 °C Starter: No Fermentation Temp: 20 °C
  10. Mikes15

    Blueberry vodka

    After a few good Gin infusions thought I'd try a Vodka instead so,,, 250g sugar topped up to 500ml with boiling water, 500g fresh squashed blueberrys, grated rind of 1 lime, large pinch of bruised romary, 1l Russian standard Vodka, plan to let it sit for a couple of months swirling every few days to start then once a week before standing for the last few weeks.
  11. Mikes15

    Black Beard Schwarzbier

    Hats off to Coopers on this one, its an absolute blinder ? Mines slightly under carbed but not enough to worry, I bulk primed 130g as per mid range for the style but just not gasses up much & not really got a head. Its very light / easy to drink, refreshing like any good lager or pilsner an yet dark rich & full of chocolate / coffee & malt flavors. The only problem with it is its very hard not to want another!
  12. Mikes15

    No krausen - Thomas Coopers Pilsner

    Is there a reason for using foil, it rings a bell from when I learn't about hydrating but I'm using glad wrap of late so I can watch it!
  13. Mikes15

    No krausen - Thomas Coopers Pilsner

    I cont help but think that one day I'll get hit by a bus, or train, or car, or my boat will sink, or I'll slip down the stairs,,, 100% hasn't happened yet but I do enjoy spending my life being paranoid,,,,, ? - oh wait I did fall down the stairs & fracture my ankle once,,,,, still use stairs mind,,,, Only jesting (well not really), the one & only thing I can think of to be careful with other than basic cleaning etc is when you hydrate your yeast for 15mins + post stir cover it with either tin foil or glad wrap to prevent wild yeast getting in, even off your skin / hair etc. Out of interest, why are we talking about the yeast being under pitched when the brew has reached 1004, is it simply as it was a slower process? PS- Welcome to the Forum fella, as a previous beginner I'd say you'll find no better place to get help & advise to help you along your home brewing journey.
  14. Mikes15

    No krausen - Thomas Coopers Pilsner

    What is making you think this? One thing worth trying is drawing a small sample off & chilling it to 3-4'C then tasting it, almost all beers & especially largers taste shite at 20'C null
  15. Mikes15

    Red Harry IPA Take II

    The brewers Friend Calc has Tinseth & Ranger IBU, it display's Tinseth, but,,, it does adjust both for boil volume, With a 5ltr boiler your Hop AA%'s & the original grams & boil times its giving 46.57 IBU Ranger so spot on, but 51.2 for Tinseth! Playing around with the 5ltr boil, making it 3.8ltr gives 46.2 in both so guess I can start adjusting the amount of Styrian Golding to match the Fuggles, then the others to get the OG vs IBU equal. Cheers for the help.
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