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  1. Hi gents, I am a little curious as to why you have to add an adjunct/sugar/dex to an extract kit, yet that’s not necessary for a fresh wort kit? can someone explain it to me? I thought an extract was an evaporated wort?
  2. Basic K & K recipe for PJ @Pickles Jones SPECS: Vol 23 L, EBC = 9.7, IBU = 21.1, OG = 1.046, FG = 1.011, ABV = 4.6 K 5.0 B (Note: the bitterness is actually around 22.5 – 24.0 as the SS software does not take into account the little bit of extra IBU it gets from the steep) INVENTORY: 1 x 1.7 kg Coopers OS Lager 1 x 1.0 kg Coopers BE3 300 g Dextrose (in addition to the BE3 pack) or white cane sugar as option 200 g Carapils grain 200 g Light Crystal Malt grain (or 200 g Caramunich I grain as option) 15 g Pride of Ringwood Hops (10.5 % AA) 2 x 11.5 g sachets SafLager W-34/70 Weihenstephan Lager Yeast GEAR: Besides the obvious of course 15 L or 20 L pot. Sanitised coffee plunger. SS sieve. Grain bag to contain the 400 g of crushed grains. Hop sock to contain the hops. METHOD: The night before brew day chill down 15 L chlorine free filtered tap water. Put both the crushed grains into a grain bag or large hop sock and steep overnight in about 5 litres of chlorine free filtered tap water. On brew day remove the grain bag and drain the liquid, just a gentle squeeze to assist but don’t wring the grains dry as you do not want what this will do to the wort. Bring the liquid from the grains to the boil and boil for 5 – 10 minutes. Remove pot from the heat and prepare 15 g Pride of Ringwood hops in a hop sock. When the temperature of the wort has dropped to exactly 90 C put the hops into it and steep for 10 – 15”. Keep hop sock moving and submerged with your spoon. Remove the hop sock, drain slightly and place it into your sanitised coffee plunger to squeeze out the remaining hop juices, tip this juice back into the pot. Quickly cool the wort by placing the pot in a sink of cold water or ice water until it is about 30 C. Tip the cooled wort into your sanitised FV straining it with a sanitised sieve. Add the contents of BE 3 packet and the dextrose / sugar to the FV and swirl around to completely dissolve. Add about 10 litres of the chilled water and mix thoroughly. Add the contents of the Lager can and mix thoroughly. Top up the level of the FV with the pre chilled water to get to 23 litre mark, you want the temperature of the wort to be at about 10 – 13 C when you hit 23 litres if it’s still a bit higher than that then just put the FV with lid on, in the fridge set to 13 C and wait until 13 C. Aerate the wort as much as you can with a SS whisk or spoon then pitch the 2 x 11.5 sachets of W-34/70 yeast and close the lid and wait 15” Re-aerate the wort with the SS whisk or spoon as much as you can again to incorporate the re-hydrated yeast. Lid back on, note: there is no need for the Krausen collar to be used. FERMENT: Ferment at 13 C for 5 days then raise the temp 2 C per day until you reach 19 C and leave it there for 5 days D-rest. FG should be reached about day 9 or 10. After the 5 days D-rest is up, drop temp by 2 C per day until down to 2 C. I did not dry hop as I wanted to do a dirty batch of same brew again straight in on top of the yeast cake. Also I did not use any finings and you will find after a good cold crash it will be quite clear. Bottle as per normal using the Muzzy method versions 1.0 or 2.0 if using PET’s. If kegging, purge head space then leave for 4 weeks under pressure at 10 psi to condition at 2 C.
  3. Keen to give Coops Saisson extract recipe a crack… any advice, tips or reviews from anyone who has done it?
  4. 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!
  5. I'm wanting to make the Capital Pils which asks for 2 X 86 days pilsner. Well, my local Dan Murphys and big W doesn't have it. So can I substitute with something else or better to wait until I can get the 86 days?
  6. Hi all, I've got a batch of the Mangove Jack's Rosé cider in the fermenter, looking to bottle tomorrow. Just a question for anyone who has made this before, did you strain or filter out the hibiscus/rose petals and oak before bottling? Have made a the MJ Elderflower Lime cider previously, and that had the dried elderflower in a teabag-like pouch, but the rose cider dry ingredients were just loose. Concerned at the thought of cracking a cider in a months time and picking oak chips out of my teeth... Cheers, GeesePolice
  7. 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
  8. Hi all, I'm fairly green to Home Brew and have made a few attempts with the Mr. Beer cans with minor success. I was hoping I could find a recipe for an alcoholic Ginger Beer to suit the 8.5L Craft Series kit. I did my best to search the rest of the forum but all the recipes I found were for bigger batches. I assume it's a matter of adjusting the ratios to suit my kit but I didn't want the chance of over flowing or exploding the brew. My partner doesn't drink beer and I want to try get her excited about the process of making something from scratch (and to let me keep buying new ingredients to experiment with ) Thanks in advance..
  9. Evening people, I have been given a few brew bits and pieces from a friend. I have a can of Innkeepers Daughter and a 1.5kg can of Light Malt Extract. Can i \ Should I use these together? would I still need Brewing sugar or brew enhancer?
  10. Goodafternoon and thanks for reading my post! As many here I have had the dream to make own beer for a very long time. So when I was in a local beer store and saw the Coopers craft brew kit 8.5L I couldn't let it go. This is my first experiment to brewing my own beer. The first 3 days looked very good with a nice foamy top and steady tempetures. But when day 4 came around I think it all went south. I noticed almost all the foam was gone and a wierd coloured layer(somewhat blue) formed on top. Also the beer was kind of clear at first but then it turned cloudy. See pictures down below. Is this normal or is this brew done for? If so does anyone know what I did wrong and how I can make sure it doesn't happen again?
  11. Any one with a good extract recipe for making a chilli lager. Wanting to buy something special for my son for Christmas. Can Coopers help out?
  12. I am considering doing a Deuce Lager and it interested me that the brewing instructions recommend normal water when mixing the extract tins. I have always used boiled water to mix the wort before adding water including washing out the tins with boiled water as well to extract all the ingredients. Also what interested me was adding a steeped hop 10 days in fermentation. So I am guessing that this brew wouldn’t be too bitter? Has anyone done this recipe and I would be interested in your thoughts. Also 1/2 cup of lime juice brings me out of my comfort zone lol.
  13. About to put down a Deuce Lager. I noticed that the instructions say to mix the Canadian Blonde extract kit and enhancer in water NOT HOT. I have always mixed my extract kits and enhancers in boiled water and rinsed the extract kit in boiled water as well to get all the contents to the wort. Has anyone had any experience with this particular lager? I was wondering what the advantages are of using not hot water to mix the extract and enhancer?
  14. Howdy legends, I've only been brewing since December last year, and while I have been doing lots of experimenting with flavours, techniques, adjuncts and yeasts, I have also done some brews exact to the recipes on this excellent site. Suffice it to say, for shits and giggles, I entered my Smooth Bockenator into the ACT Amateur Brewing Champs, mainly to get some feedback on where I am at, and surprise, surprise, the weizenbock came 3rd!!! I have no idea on the scoring system, but my entry was only 2 points behind first place, and I can almost guarantee that the people ahead of me were all grain brewers. So my point is, these recipes can stand up with the best of them, some being true enough to style to be worthy of being entered into the Nationals! They are also a great base for mucking around - I highly recommend split batches to investimigate the effect of different yeasts and adjuncts. Yay Cooper's team!
  15. Hey guys, novice brewer here. So, I'm looking to make the Julebryg recipe; however, due to my location I'm unable to get the TC Amber Malt Extract that is called for. Would I be able to replace this with a crystal malt, such as CaraAroma, and some Dry Malt Extract? If so, how much would I need, and would they need to be hot or cold steeped?
  16. Hi all, so in my excitement to get started brewing I used a past best before brew tin. Two years past to be specific. I'm on day 7 now and everything seems to be coming along nicely, nice colour, good head, BUT my brew has a very strong taste and odor of molasses. Can I hope this will mellow after its bottled? Should I leave it to ferment longer in the keg? Or should I just dump the whole thing and start fresh? Thanks in advance for any advice.
  17. Put down a toucan stout today. 1 can coopers stout, 1 can coopers dark ale, 1kg brown sugar, 400ml expresso coffee from ground coffee beans and 25g East Kent golding hops steeped for 30 mins. Can't wait to taste it. OG 1060.
  18. Hello everyone, I want to brew up a Kolsch when it gets warmer. Can I have some suggestions as to what beer extract kit to use as a starting point. Thanks for your time
  19. So I went into mad Brewer mode after my initial purchase of the Cooper's DIY kit anyways moving forward my first recipe maybe already done by someone but I haven't seen it so im calling this my zocasrillo draught . Made from my mistake of being unable to get the amber ale kit . Lets go : 1 xcoopers extract draught can. 150g glucose ( gluten free). 1 X be2 coopers box 1kg 25g x2 cascade hop pellets. 25g Amarillo hop pellets. 1x usa 05 yeast 1x coopers carbanation drops method Boil 5lt water and reduce to simmer in pot /wort and add glucose, ( stir till disloved) Flame off add in the Cooper's draught extract (stir 3min approx) . In fv add 2 lts of cold water and then add 2 lts of boiled water along with the be2 box.(stir till disloved). bring wort/pot back to rolling simmer add 25 g cascade hops 15 mins . add 25g amarillo hops to rolling simmer at 14 min mark ( 1min ) flame off (steep for 10 mins ) strain ,wort / pot contents to fv . add water to required level 21lt or 23lts (cold water if cooling required). pitch yeast USA 05 around 21c fermentation at 20c approx dry hop 25g cascade hops at day 5 of fermentation, bottled after 2 equal hydrometer Readings. 2 X coopers carbanation drops per 750ml OG = 1040 FG = 1002 /4.99% approx. results : good taste hop drivin draught mild bitter like beer ,good head retention and carbanation at or after day 12 onwards maturity will be highly considered. There you go anyhow knock it once you brew it cheers.
  20. Good morning folks, Have just bought some Light Dry Malt and a 1kg Brew Enchancer to attempt my second ever brew - the first one was alright a couple of years ago, we just threw in some brewing sugar, but thought this time I'd do a bit of research and hope for a tastier beer. To the point though, the packs are both missing any instructions as to how to mix - I don't want to cock it up before even starting. All the recipes on this site just say "See top flap" but there's nothing on mine.. Anyone able to take a snap of the instructions from their box? Appreciate any help Geewhizz
  21. Onto my 4th brew since getting back on the homebrew wagon. Will consist 1.7 kg coopers pale ale, 1.5 kg light amber malt liquid can ,1 kg dextrose and vic secrete hops at 23-24 ltrs.My question is what will my ABV be with those fermentables?
  22. Hello, I have just started this adventure and been making ten litre batches. Why? Because I don't drink that much butI like making stuff and a list of other reasons I can give if pressed. I started by just putting in a 1.7 litre can of Coopers PA in 10 litres, pitching the yeast and got a brew that was not great: but I drank it regardless. Did a dark ale, threw the can in with a cup of dextrose and I got something that was ok but still not great. 6+ on the alcohol tho. anyway 6 brews later I am up to a lager made with a Golden Ale Malt extract with a S-23 salfager yeast brewing at 15 degrees. (not hard to do achieve Ballarat) Guy at the brew shop raised an eye brow when I said what he was doing but nevertheless....... Anyway my question is if anyone can help if I am going to hop and unhopped malt extract do I have to boil the lot? It would be very convenient if I just took 300 grams of the extract, boiled it in a couple of litres of water with my hops and then chucked the rest in the fermenter taking it up to the ten litres. what say you lot?
  23. Hi everyone, I’m going to put down a “Coopers XPA” as found in the recipe section of the DIY Beer site. I have all of the ingredients however am substituting the respective hops with El Dorado and Azacca. At first I could not buy the light dry malt, so bought the Brew Enhancer 3 for its malt content. My question is, if I add the brew enhancer 3 to the wort on top of all the other malt (light crystal grains 400g, light liquid malt extract 1.5kg and light dry malt 500g), will it do anything adverse to the brew? thanks for any / all advice, this is a great community! Tony
  24. iv read that it’s ok to use expired brew extract as long as you use fresh yeast. Question is - i got an unopened kit via gumtree that came with a mr beer amber ale can. It’s 4 years past expiry. has anyone tried brew extract this old? I don’t mind if it gets darker just wondering if flavour etc will be decent. also if I’m getting new yeast any tips on what might be nice with an amber ale? thanks for any tips brew legends
  25. Hey there, So I’m back brewing again and I wanted to remake the first brew I’d attempted years ago. But have run into a possible hitch... Here’s the recipie: “Ingredients for 5 gallons (19 l): 3¾ lbs. (1.7 kg) can Coopers Real Ale hopped malt extract 3¾ lbs. (1.7 kg) can Coopers light malt extract 1 oz. (28 g) Amarillo hops for aroma Ale yeast ¾ c. (175 ml) corn sugar or 1¼ c. (300 ml) dried malt extract (for bottling)” I just got the delivery of the two cans of malt extract, and the Real Ale extract is 1.7kg - but the Light Malt extract comes in at 1.5kg. I’ve got some Medium Crystal Malt grain lying around. Can I steep some at the beginning to account for the 200grams less of Light Malt extract? Or perhaps just use 1.5kgs of Real Ale extract and less water? Help please!
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