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Found 165 results

  1. Starting off @Otto Von Blotto's thread for 2021. This one is similar and somewhat inter-changeable with Brew Day!! Watcha Ya Got, Eh!? However, it is good for reporting progress during fermenting too. Link to last year's thread below: I currently have my version of the Coopers recipe Dass Alto waiting to be bottled and kegged later today. It's currently at 1°C. Also just finished putting down the Coopers Vintage Ale 2020. It is sitting in the laundry at 21-22°C waiting for me to deal with the Dass Alto, so the Vintage can be put in the fermenting freezer. Happy New Year everyone.
  2. Hello! I am still fairly new to homebrewing have made about 10 23L batches of extract and all grain of varying styles and now want to make a sour beer. The process I am thinking is: **INGREDIENTS:** * Coopers Brewing Extract Real Ale * 11g Wildbrew Philly Sour * 1kg Coopers Brew Enhancer 2 * 500g Coopers Brew Enhancer 3 * 1.5kg Frozen Cherries * 50g Citra Hops * 25g Cascade Hops * Lactic Acid / Phosphoric Acid **METHOD** 1. Empty brewing extract into fermenter with both brew enhancers, fill with water to 23L, add the Philly Sour 2. After 2 days, add the 1.5KG of frozen cherries 3. Leave to ferment for 2 weeks and check that gravity has stabilised 4. Test pH and add lactic acid or phosphoric acid to drop the pH to between 3.2-3.8 to sour the beer to taste. 5. Bottle with 2 carbonation drops per 750ml bottle and leave to age for at least another 2 weeks. 6. Chill, crack one open and enjoy the cherry sourness If anyone has any tips or advice or notices where I may go wrong then please let me know!
  3. Hi, What does everyone use to clean the stain out of their fermenting vessel??
  4. Feel free to add your own My first one is... How do people seem to be able to link to a pdf version of recipes to download? Wherefore art these pdf recipes? My recipe page only has a link to PRINT them...
  5. Choc Hazelnut Stout - June 2021 Craft Recipe of the Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Choc Hazelnut Stout.pdf
  6. Reasonably new to this done a bit of brewing on and off over the years however results are fairly hot and cold. About to brew from the lager can and just after some tips and tricks on how to make sure it’s of good quality thinking of chucking in some limes diced up during primary fermentation anyone have any suggestions or anything extra I can do to make it a more enjoyable and less basic. cheers
  7. Brekky Oat Cream IPA - February 2021 Recipe of the Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Brekky Oat Cream IPA.pdf
  8. Hi All, this is my 5th batch that Im brewing. The last two brews has tasted pretty chemically. The after taste especially. Any of you had a similar experience? I use a sanitizer same as before and had no issues. Im brewing just a coopers larger now as a test. my previous batch was a coopers pale ale, and accidently left the heat belt on for two long and the brew reached 32degrees... oops. Thought this was the issue for the chemical taste. now with the larger, after six days of fermenting I also tasted it, and I can still taste the chemical, faintly. Look forward to hearing from you. cheers
  9. Heart and Solstice Black IPA - July 2021 Craft Recipe of the Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Heart and Solstice Black IPA.pdf
  10. Cranberry Classic Dark Saison - July 2021 Recipe of the Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Cranberry Classic Dark Saison.pdf
  11. Hi all, Looking to bottle first brew since moving to new house - it has a septic system and apparently Sodium Metabisulphite is not good for it. Any suggestion for an alternative steriliser for equipment and glass bottles? DaveK
  12. Return of the Red IPA - June 2021 Recipe of the Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Return of the Red IPA.pdf
  13. Hi, I'm new to brewing and have just mixed up my first batch using the Brew Kit. My brew was at 22-24 degrees when mixed and left to ferment but unfortunately we had a very cold snap and the temperature fell to about 14 degrees overnight - the brew is currently less that 24hrs into the process. Will this impact the brew and should I keep going and try and maintain the temperature at 21-24 degrees for the rest of the process ? Cheers jmursyd
  14. Hey guys I'm going to give this a go, it's my second time brewing and wanted to try something with hops. I've already finished the process and have it in the fermenter but just want to hear other people's experiences with this. Cheers
  15. Triple Choc Stout - April 2021 Recipe of the Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Triple Choc Stout.pdf
  16. Coopers Australian IPA - May 2021 Recipe of the Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Coopers Australian IPA.pdf
  17. Hi. newbie question, sorry. first time brewing a coopers kit and I intend bottling.... is there a resource anywhere that allows me to download and print labels for Coopers Canadian Blonde?
  18. Peanut Powder as an ingredient Ok this is interesting. I saw a thread (not sure how to just put a link) STRANGE STOUT By GingerNuts81 Nuts (not sure about Ginger ones lol) generally contain oils - and this raises an associated question or 2 or 3 or a dozen or more... How does brewing using oils/fats work? (Or is it something incompatible with brewing?) What factors must be considered? Some people infuse ingredients with oils/fats to extract qualities from within - can this process be used regarding ingredients for brewing? How would fermentation effect such extracts etc? Does anybody else have related questions we can add? Just the extended little voyage of wonder my brain took when I saw someone brewing with Peanut Powder
  19. Hi all, I’ve purchased a 35l brewzilla and wondering if anyone has the BeerSmith3 equipment profile for this? I understand everyone’s brewery is different but just trying to get a good head start with the unit on my first brew and can then fine tune from there. I’ve checked out Brian’s from short circuited but not sure how accurate it is based on Aussie brewing and 240v etc... Any help appreciated. Cheers John
  20. Hi, I'm new to the Cooper's DIY brew kits, and accidentally purchased a 1.7kg Irish Stout can designed to make 23L, and I only have an 8.5L fermenter. Could I still use it but in a lesser quantity like 630g (i.e., 1.7/(23/8.5))? If I can, how long can I store the remaining extract for? Thanks in advance
  21. Zombie Pale Ale - April 2021 Craft Recipe of the Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Zombie Pale Ale.pdf
  22. I have been happily home brewing for quite few years using the basic kit (i.e. Fermenter tub, can of brewing extract, dextrose (but lately using malt extract, yeast) with mostly good results. However. for medical reasons it is likely that I will soon be advised to reduce my alcohol intact, and rather than cut back on the number of beers I have per day, I thought that it might be preferable to reduce the alcohol level in each brew, say by 50%. Is it simply a matter of putting half the amount of malt extract in the fermenter when starting the brew or is there a more sophisticated formula. Grateful for any advice.
  23. Hi folks I’m new to brewing beer - have a long history of drinking beer- just new to brewing. To date I have brewed some of the Coopers range, including the Larger, Inn Keepers Daughter, Real Ale, Ruby Porter and an entry level iPA and all have been pretty drinkable for a newbie. I have followed the recipe on each can, DIY videos etc. and as mentioned - beers were ok - definitely could be better - but have tasted many worse in the multitude of boutique breweries across Brisbane. But yesterday however- when going through what to brew next I noticed that some of the recipes required 2 box of brew improver or malt - not just the one on the recipe. For example, THOMAS COOPERS BREW A IPA (1.7KG) - on the website it recommends using 3xLight Dry Malts with the brewing extract - but on the recipe/instructions on label is says 1 box of Light Dry Malt. So went back on the other beers brewed - Ruby Porter - and it says the same. I brewed the Ruby Port with one of everything as directed - but apparently it needed 2 Light Dry Malts! Long intro (sorry) - question time... Is this just for Coopers to sell more ingredients or is this a mistake/error from my first hit out - do I need to add 2- 3 boxes of beer improver or malts etc. to the recipes for bigger/heady beers? Thoughts Feedback Please
  24. Sombrero Light Lager - March 2021 Recipe of the Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Sombrero Light Lager.pdf
  25. I’ve recently started to keg my home brew, 19 litre keg and bottle the rest. Has anyone noticed a massive difference in the two?
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