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AndrewC5

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  1. Look up all grain brewing. http://www.aussiehomebrewer.com has some good info. Basically you mash the grains yourself, so you get a very huge amount of possibilities that you can brew. Or you can grow some hops and barley, then malt the barley and then all grain with that. However, i just buy grains from the LHBS.
  2. Ok so i guess we are looking at an english bitter. Take out the 5% wheat and do 85% base malt instead. Bitter and late with both hops and see what happenes. Do you have any brewing softwear? If not i can do some calcs for you. Can you get the Munich?
  3. Was the fermenter just recently rinsed in hot water? I realised the rinsing with hot water expands and softens the thread and then the tap spins! Very similar to your problem. Fixed it by running cold water over the thread for a few min prior to attaching tap. Andy
  4. I haven't heard of your hops, what are they like? (AA% flavour). You could easily do a Pale Ale, 70% Pale Malt 20% Munich 1 (If you can get some) 5% Wheat 5% Cara Then hop to about 30 IBUs and it should make a good beer!
  5. Hmmm good question. Its hard to say really. I've been top cropping yeast lately (Scooping the karusan off the top with the healthy yeast) and it hasn't made any change. If there is any flavor change from keeping in the krausen i havn't noticed it, as i've made the same brew and top cropped and not top cropped. I doubt the flavor from krausen would change it noticeably, nothing like different yeast or brew. No offence to PB2, but considering the new DIY beer kit, he may be speaking for the best interest of coopers. Maybe not. YMMV. EDIT: The blowoff tube doesn't extract ALL krasuen, just the excess. Which is excess really, you will still get whatever the krasen puts into the beer.
  6. A good way to manage large amount of krausen is to use a tube out of the airlock hole, off into a jar of sterile water. This way, nothing can get back up the tube but the Co2 and krasuen can escape easy. Make sence? P.S. Found a pic for you. http://www.google.com.au/imgres?imgurl=http://beerutopia.stationx.tv/wp-content/uploads/2008/08/blowoff1.jpg&imgrefurl=http://beerutopia.com/2008/08/25/home-brew-brewing-a-belgian-dubbel/&h=641&w=500&sz=48&tbnid=HkC23Oon8Fyz5M:&tbnh=137&tbnw=107&prev=/images%3Fq%3Dblow%2Boff%2Btube&zoom=1&q=blow+off+tube&usg=__yOjaQl2_cC8T3r9wDVdQUAssYws=&sa=X&ei=wFD3TJSDL5HwvwOduemeDg&ved=0CCUQ9QEwAg
  7. He used brewing sugar too :D 1kg i believe? haha You'll be fine mate. Now comes the waiting game :D
  8. ahh kk fair enough, i see your comming into the all grain world, so if you need a hand, swing on over :D P.s. mine is drinkable, but its got a shit load of hops haha.
  9. hey mate, the thing that makes the ceverza taste like a mexican beer is the malt and its light on the bitterness. Doing a quick bit of research i found that 'tetra' hops are apperntly used. But i would go with saaz or even tettnanger. Go with the hops maybe about 15g for 10min boil, and for a light body go with BE1, to add less body to it. Use a nice clean lager yeast and steady temps.
  10. I gotta be honest with you mate. This seems stupid haha [lol] With my first AG, i got confused/panicked and forgot to not add break material and trub. I can tell you, when i did mine like this (pretty much the same) the beer was opaque, and tastes weird from all the trub in the fermentation. Theres a reason we REMOVE break materials and trub and hops gunk. But, if your not too worried it will still make beer. A lesson learned haha. Btw, next time, why not invent something more useful? hahaha Best of luck [biggrin] ! We learn from mistakes. I guess some of us need first hand experience. [ninja] Btw, have u heard of www.aussiehomebrewer.com? its more for all grain and stuff, this forum is more about brewing with coopers products (nothing wrong with that)
  11. 1.00 kg Light Dry Extract (15.8 EBC) Dry Extract 31.3 % 0.20 kg Wheat Dry Extract (15.8 EBC) Dry Extract 6.3 % 1.70 kg Coopers Pale Ale (6.7 EBC) Extract 53.1 % 0.30 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 9.4 % 15.00 gm Chinook [11.40%] (10 min) Hops 7.4 IBU 15.00 gm Cascade [5.40%] (10 min) Hops 3.5 IBU 10.00 gm Chinook [11.40%] (0 min) Hops - 15.00 gm Cascade [5.40%] (Dry Hop 3 days) Hops - 0.30 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 9.4 % US-05 Yeast This should give a pretty good brew. If you can't source the wheat malt, its no big deal. If you need help working out how to brew it just ask.
  12. I reckon you should try this: Fat Yak. 1.7kg Coopers Pale ale 1kg Light Dry Malt 150g Wheat Malt extract - Steep (if you can get some it will help) 250 grams Dextrose 15g Cascade hops @10min 15g Nelson Sauvin hops \u2013 @10min 15g Nelson Sauvin hops \u2013 @0min 15g Cascade hops dry hop US-05 Yeast But your could definitely hop this one up some more :D If you can't get the wheat malt extract, no big deal.
  13. sorry, but i have to disagree muddy, i've been brewing a fair bit lately, and i've also moved on to AG brewing. Im sitting back with a LCPA i made, and its a splitting image of the real thing. Ill show you the hop schedule i used: 15.00 gm Chinook [13.00%] (60 min) Hops 19.4 IBU 10.00 gm Chinook [13.00%] (20 min) Hops 7.8 IBU 15.00 gm Chinook [13.00%] (10 min) Hops 7.0 IBU 25.00 gm Chinook [13.00%] (5 min) Hops 6.5 IBU 10.00 gm Cascade [5.50%] (20 min) Hops 3.3 IBU 15.00 gm Cascade [5.50%] (10 min) Hops 3.0 IBU 25.00 gm Cascade [5.50%] (5 min) Hops 2.7 IBU 17.30 gm Cascade [5.50%] (Dry Hop 5 days) Hops - 17.30 gm Chinook [13.00%] (Dry Hop 5 days) Hops - As you can see, Chinook for bittering yes, but it also contributes a lot to flavor. Only thing i would say is that, this amount of dry hops may be too much. Its been bottles almost a month and the dry hops is still very powerful. I would tone it down to 1.5 or 1g/l next time. If anyone wants i can give a rough extract or even kit recipe you can use to make this awesome brew.
  14. I'd call it a half chill :P. You right but, either full ice bath it from boil, or full no-chill. No point screwing around with both.
  15. If you want less sediment in your bottles give it time, i find loads of sediment in my bottles to be really annoying as when im taking them around it all gets stirred up! To avoid this i leave my fermenters in a cold room for at least 24hrs, but that being said, you can move it just before bottling with little disturbing of the trub/yeast.
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