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Found 10 results

  1. Hi Guys With this recent hot weather, ive had about 20 explosions, across 3 dif brews. First time this has ever happened in 5 yrs of brewing. Only change ive made is ive started using a specific yeast, rather than the generic yeast. I have tasted the beer from the brews that have exploded bottles, and they are perfect, so no infection. I have plenty of other brews that have no explosions, so im at a loss what is causing this. In my log book, i note all brews that have explosions, were bottled after 10 or 11 days. The brews with no explosions, were bottled after 13 or 14 days. Is it that simple, that i bottled to early, with this new yeast, in too hot a temp ? Any feed back would help, cause sitting out back watching the cricket with a cold beer is bliss, until i hear that dreaded BOOOOOOOOOM Steve
  2. I’m brewing an amber ale and am thinking about using finings before bottling. I have a packet of Mangrove Jack finings and the ingredients list includes sulphites. Will using these finings add sulphites to my ale?
  3. I was reading an article on beersmith and the guy mentioned letting the beer 'mature' in the bottle for 10 days before adding the carb sugar. Is this a thing? What benefits would it bring? (apart from taking longer before you get to drink the product )
  4. Hi guys - brewing my first brew with Coopers Pale Ale. Followed all the instructions etc. I've only deviated by buying a heat belt half way through and addit it - first five days was 18C then the last has been 24C. It's been 8 days since first brew and for two days the gravity reading is a steady 1.006. I'm sort of a 'follow the instructions' sort of chap but I note that the pale ale instructions don't indicate a final gravity readin to go by. A lot of other recipes do. So...... should I bottle now at FG 1.006 or is this not a good range for it to be in - e.g. have I stuffed it up etc? Happy for comments guys as I couldn't find a thread on this FG reading for pale ale (happy to be pointed in the right direction.) Terry
  5. Hi all, looking for some help - my temp controller died the other day and had a brew on at the time, managed to keep it in the target temp range by turning the fridge on for a couple hours before bed then turning it off again - did this for a week. Went away for 5 days over the last weekend and decided to cold crash - it's an old fridge and it completely froze the brew! When I got back it was a giant beerberg. I've defrosted it up to about 10 degrees now and looking to bottle over the next few days. I'm wondering if being frozen for a few days will have affected the yeast to the point where it won't be able to bottle carb? I was planning on reusing the yeast with a classy pitch onto yeast cake for my next brew as well and wondering if the freezing will affect it's viability? Should I disturb the sediment and give the whole thing a stir and leave it at 20 degrees for a couple days? I was using reactivated Cooper's commercial yeast, first time it's been used. Thanks in advance.
  6. Thought this was interesting. Worth a read. Full article
  7. hi...just want some advice on bottling....after 10 days rementation,f.g. is stable over 2 days...1.005...but krausen is still about an inch thick...do you experenced brewers still bottle...or wait till krausen drops...thanks.....us.05 yeast...coopers draught...19c temp control...
  8. Hey All! Does anyone have any empty bottles for 'Tap King' that they've used for homebrew, and no longer want? Willing to pay for them if so! Thanks, Savo.
  9. Hey guys, I'm taking another run at homebrewing after a decade or so break. My first brew was pretty no frills and bottled without a problem. I should be tasting it this week. I put a hop slam IPA (au) down straight after and it has been going smoothly also, getting some dry hopping technique down and stabilised SG over the past few days so I turned up tonight to bottle this beauty. As I've got a ragtag collection of bottles going, I decided to have a go at bulk priming with 200g Dex in about 300ml water. I racked into my bottling bucket (2nd fermenter) with a coiled, sterilised tube which whirlpooled up pretty good, and then set to bottling. **Spoiler: I didn't stir as I was worried about oxygen ** The last bottle I drained out, I decided to taste and it was significantly sweeter than the rest of the tests I'd done throughout. Before I capped them, I then sampled the last 6 bottles and found the sweetness was only present in the final 3. Now I think I've bottled mostly unprimed beer due to the Dex solution settling at the top of my bottling bucket. ? It had so much promise. Is there anything I can do besides potentially just leaving this one to sit for a long time? And how long is long for mostly lightly or un-primed beer? Has anyone managed to salvage a brew in a similar situation? You guys are my last hope... So disappointed, it was tasting like nothing I've ever made before.
  10. I just got my first DIY Beer kit and i've started my brew, It's the hefe wheat beer kit but I wondered that when I go to bottle it do I need carbonation tablets? Every tutorial video seems to have carbonation tablets but the guy who sold me the kit in the shop didn't give me any and he said I have everything I need to make my first home brew. Do you need carbonation tablets for a hefe wheat kit or do you just bottle the brew up when it's ready and leave it for 2 weeks?
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