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About Me

Found 7 results

  1. 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...
  2. 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
  3. 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
  4. G'day Fellow brewers Just wanted to ask a couple of questions, thanks in advance for passing on your knowledge. Firstly, I was thinking about how diligent I am with sanitizing (i have been using Sodium Metabisulphite) and i was wondering why nothing is ever said about the tap. What i mean by that is, there is beer left in there when I take samples to check the gravity readings, so whats the chances of it infecting my brews when I'm bottling? What does everyone think of the Coopers PET bottles? or are glass better? Cheers Bateo
  5. Handy link for calculating the final temperature when mixing volumes of two liquids at different temperatures. https://rechneronline.de/chemie-rechner/mix-temperatures.php For example 600ml of boiling water plus 400ml 20°C tap water = 1L of 68°C water. Handy for quickly getting a litre of water at grain stepping temperature. The proportions also work: 1200ml boiling + 800ml 20°C tap water = 2L of 68°C water, 1800ml boiling + 1200ml 20°C tap water = 3L of 68°C water., etc
  6. Version 1.0.0


    I've just started pressure fermenting, and was interested in the level of carbonation it would generate, what pressure I would need to ferment at to achieve a desired carbonation level without further burst carbonating, and also how much I would need to prime any leftovers that didn't fit into the keg. I've put together this spreadsheet. Thought it might be of interest to some others. If there are any errors, or any additional features that would be useful, let me know and I'll try fix it up. Cheers, Mitch
  7. I am yet to try this but logic dictates the following: There appears 2 ways to make beer for DIY Craft beer smaller tanks. 1. If using Coopers Craft 1.3 kg recipes – don’t add extra sugar in tank as sugar already mixed into the recipe. Costs approx Aus $1 per 740 ml bottle 2. If using other 1.7 – 1.8 kg recipes - then split into exactly 2 halves & store one half in air tight sterilised container in fridge for future batch. Use other half to make brew. Use stored half as soon as first half is bottled. When ready to brew recipe, mix in tank and add 500 g sugar. Will need to obtain & add yeast to second half of recipe as recipes only come with one serving of yeast. Use brewing yeast only. Costs approx Aus $0.50c per 740 ml bottle. Hope this helps. Would love to hear the results from anyone who tries this halving recipe.
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