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About Me

  1. G' Day, I am a complete beginner but did as much research prior to buying my Cooper's kits as I could. I have a dedicated fridge, temp controller with belt & all the bits & pieces including no rinse Sanitiser. 1st brew I went with was the Cerveza & BE3. Brewed at around 18c & had only minimum Krausen / foam. Started @ 1036 & Bottled at 1006 after only 9 days trying to get second brew over before Xmas. Have just put on a pale ale with BE2 & again I am not seeing any Krausen @ 21c. Started @ 1038 & 3 days in it is already 1010 or below. AM I doing something wrong? will leave this one for 2 weeks just in case. like any novice I am watching it like waiting for a chicken to hatch from an egg.
  2. 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.
  3. Thought I would start a thread for those of us that have some brewing stuff that is surplus to requirements, want to see if other community members have something to give away, sell, swap etc. or in need of something to do with brewing, if so post it up here. A wanted – swap – sell – giveaway thread where we can post what we have to giveaway, to sell or to swap and also if we are looking for something we may need and we think another member can help. It will be a purely non-commercial thread so no spruiking of businesses or products here please. I will start if off. Picked up a big order the other day and was given a bag of various yeasts as a bonus most of which I normally use so all good there. Now I can use everything in the bag except for two sachets of Philly Sour yeast – expiry date 02-2022. Now I will probably never use these at any time soon as I am not into sours let alone by the pack/s date. Now these two are free to anyone that wants them – I can post free of charge just so they don’t go to waste. PM me if you can make use of these and they will be on there way.
  4. California Dreaming XPA - November 2021 Craft Recipe Of The Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. California Dreaming XPA.pdf
  5. Citrus Crush Kolsch - November 2021 Recipe Of The Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Citrus Crush Kolsch.pdf
  6. Code Breaker IPA - October 2021 Craft Recipe Of The Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Code Breaker IPA.pdf
  7. Hop Slam IPA (USA - Sequoia) - October 2021 Recipe Of The Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Hop Slam IPA (USA - Sequoia).pdf
  8. Here it is – the Shamus O’sean inspired Hop Hoop @Shamus O'Sean. Probably best suited to AG nano brewery and similar one vessel setups. A while ago there was a thread on here discussing hopping, hop balls, spiders and the like but I think it was taken down or made hidden by the author. In that discussion Shamus seeded an idea in my mind to make something simple that I could use to drop hop pellets into during the boil at the various time intervals. Once the boil is finished the hop sock is removed and dropped into a coffee plunger to extract the last of the hoppy goodness. If you are doing a whirlpool or flame out hop addition just use a second hop sock on the device and at the end of that period do the same again with hop sock being placed in the coffee plunger. The device is made from a 90 mm storm water pipe fitting with a threaded end see the link here. Note that the hop socks I used here will also fit over a 100 mm fitting of the same type if you cannot get a 90mm one. Cost was $2.75. It has 2 x 440 mm lengths of SS fishing wire trace with little crimp tube on the ends to stop the trace wire from coming through the 4 x 1.5 mm holes that were drilled equidistant around the top edge of the PVC coupling, see pics. Wire trace cost $3.50. Add a hop sock $3.95 or two so the total cost was about $14 so all up a very cheap and easy to use hop tool. The full length hop sock is obviously tied up at the bottom and the open top is slipped over the PVC coupling thread end. Two rubber bands are then slipped up the hop sock and over the raised thread part of the PVC coupling. See pics. With other one vessel brewing systems you may just need half a hop sock as that length should be sufficient to dangle into the boil. The device is then dangled from my lifting rope that I use to lift the basket of grains up and out of the mash to drain. If you are using another type of system you would have to devise a way of suspending it so that the PVC fitting does not sit in the boil and the bottom of the hop sock does not get caught on a heating element etc. During the boil the required amount of hop pellets are simply dropped into the hoop at the designated times. Once boil is done the device can be lifted up so that the hop sock part is out of the boil, the rubber bands slipped further up the PVC fitting allowing the hop sock to be slipped off the device and then the hop sock alone can be dropped into a coffee plunger to squeeze out and extract the last of the hoppy juices. When doing a whirlpool or flame out hop addition another hop sock is fitted to the device and dunked into the hot wort the same as above. Then drop the required amount of hop pellets into the hoop for the required WP or FO time. You could even have your recirculation flow squirting into the hop hoop itself to maximise the contact between the wort and the hops. When time is up, once again the device is lifted up so the sock is out of the hot wort, the rubber bands slipped up and the hop sock slipped down and off and into the now empty coffee plunger to get the last of the hoppy juices. The hop socks can then be emptied, rinsed out thoroughly and air dried so they can be used again next brew day. Hope this idea and device helps someone else on their brew day. @Graubart , @kmar92 @Aussiekraut etc.
  9. Keen to give Coops Saisson extract recipe a crack… any advice, tips or reviews from anyone who has done it?
  10. Has anybody tried using Hemp seeds in a brew, could you replace hops with commercially available hemp seeds to produce a different edge to a brew?
  11. Off Track Session XPA - September 2021 Recipe Of The Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Off Track Session XPA.pdf
  12. Coopers Vintage Ale 2021 - August 2021 Recipe of the Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Coopers Vintage Ale '21.pdf
  13. Campfire Smoked Amber Ale - August 2021 Craft Recipe of the Month in pdf format for those outside of Australia to be able to see the recipe in perpetuity. Campfire Smoked Amber Ale.pdf
  14. Hi all, just bought a new digiboil 35 litre jobby. I'm guessing even though the elements are covered it will burn the bag if it touches ?
  15. 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
  16. 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!
  17. Hi, What does everyone use to clean the stain out of their fermenting vessel??
  18. 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...
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
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