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  1. Hi, i got one of those voyage amber ale kits mailed out to me the other day. I made it last night. One thing I noticed is when I pitched the packet of us05 that came with the kit it was two distinct colours. Not much I could do about it at the time so it's in the fermenter bubbling away. Has anybody ever seen two different coloured yeast in the same packet? Cheers
  2. Can any one provide information on this one YEAST R3549 doesn't appear in standard list. Craft Brew Kit - MR Beer - Diablo IPA List indicates it should be R3426?
  3. 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!
  4. Hi Guys, I am curious to find out if anyone has tried a product called hop sensation, which is supposed to be 100% hop extract, it comes in a liquid form, and you add a little at a time after fermentation has finished and just before you bottle,you keep adding until you get the flavour that you are after, my lhbs has started stocking it and I am wondering if anyone has tried it and is it any good . Wills.
  5. Anyone have any experience using Sydney tap water (south east suburbs)?
  6. As I understand it, the rationale for 2nd hopping is improve the aroma after the vigorous initial fermentation, which has already driven off some of the aroma. Here are 4 methods I can think of to use 2-3 days before bottling: Throw dry hop pellets into the wort in a bag. Not sure how much aroma uptake occurs doing it this way. Some flavour increase. Place the hop pellets, in a bag, into a cup of just-boiled water for 10 mins first, then add a bit more water to cool it quickly, and tip the whole concoction into the wort. A bit more flavour pickup. Let the just-boil cup of water cool to 70°C first and then soak the hops in it for 10 mins. The lower initial temperature would reduce the possibility of increase the bitterness, might also reduce the flavour pickup a bit, but would keep more aroma. Add say 100ml of DME to 1L of boing water, put in the hops and boil of 10 mins. Then quickly cool by placing in an ice-bath and then tip it into the wort. The wort volume would have been made 1L smaller at the start to compensate for this change. This method would increase the bitterness a little but would increase the flavour pickup more than the other methods. What are the pros and cons of these methods? Has anyone tried Method #4? (I haven't read of doing it this way - it's a thought experiment). Does boiling with malt, instead of with just plain water, change what the hops transfer to the wort? Dan.
  7. 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
  8. Told coopers a month ago that their Zephyr L:ight receipe was wrong. They agreed and said will fix. Is not fixed yet, Receipe says 1 kg of dextrose . Luckily I checked mine and it came out at 4.6% not 2.9 as advertised. Coopers admitted it should read 100grms not 1 kg. BEWARE or they will not let you out of the booze bus. marty
  9. 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
  10. I'm about to make a Russian Imperial Stout using the Coopers kit and was curious as to what temperature the 4 litres of 'hot' water should be. There is a plethora of information about brewing temps and wort temps but I can't find anything about this temperature. Given the precision about everything else in the process... Am I reading too much into it? Shall I just use some hot water out of the jug? Any direction will be much appreciated Cheers
  11. 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..
  12. Hi, I have been using Coopers DIY brew kits sucessfully for a few months. Recently I tried a couple of recipes with Belgian style yeasts. These all looked well in the fermentation barrel. However after a couple of weeks in the bottle the beer was not carbonated and very vinegary. Any ideas what causes this?
  13. What do people think of Mosaic hops? I can't decide whether I just don't like them or whether I had a bad batch. I did an IPA a little while back and thought that I just left the hops (Mosaic in the dry hop) in too long and maybe ended up with some in the bottles. It tasted grassy and rather unpleasant. Maybe astringent. I tipped the batch, undrinkable. Now I've just opened a SMASH pale ale (Vienna malt and Mosaic hops) that I did a few weeks back and I've ended up with the same sort of flavour. Grassy or vegetal type flavour, unpleasantly bitter, astringent. The hops smell fine fresh. So, are Mosaic "unpleasant" or have I don't something wrong or do I just not like the flavour? Recipe I did is below. I also did another recipe on the same day, exact same measurements and times but substitute Veloria Malt and Galaxy hops. For the record this one turned out pretty drinkable. Thoughts anyone? 2.25kg Vienna malt 5g Mosaic @ 45 min 5g Mosaic @ 30 min 8g Mosaic @ whirlpool (85 degrees for 15 min) 7g Mosaic @ whirlpool (75 degrees for 15 min) Safale US-05 20g Mosaic @ dry hop (after day 4 for 3 days)
  14. Happy NY brew lovers. I’m drinking my second brew, Coopers Pale Ale using with the DIY 23 litre brew kit, I followed the simple recipe with the BE2, & 2 carb drops per bottle, very happy with my brew, great taste and excellent head retention and carbonation. I left in the PET bottles for 5 weeks. I did a blind tasting with the commercial Coopers Ale and was pleased that it tasted and felt very similar. Photos of my brew attached. Has anyone added a Coopers LDM pack to the Coopers Pale Ale liquid extract instead of the BE2? If so what was the result? Or maybe I should use both the BE1 and the LDM 500 g pack? Any suggestions would be welcome. Happy to use the original simple recipe again if best rather than experimenting with the LDM additives . Cheers
  15. BJCP I have a packet of Berliner Weisse Blend - 3191 PC which is pretty exciting. Think I'll just go for a simple 50:50 ale:wheat about 4% for the first use.
  16. Hi all! I still need to this but keen, I just finished a Neon Haze Session IPA and it came out great. I want to make a pina colada sour. This will be my first sour so I'm new to the process. Coconut and pineapple are the two flavours that I want to be strong and to have a pretty sour kick at the end of it. If anyone can help me by recommending some steps to follow or a recipe that would be great!
  17. Hi all, I have been distilling for a while now and have decided to give beer a go too so I am a complete noob. I have got my first lager kit fermenting in my temp controlled fridge but I am looking at doing a pale ale next. While I’m still working everything out I was just going to do the Aussie pale ale kit but was thinking about adding some extra hops to tweak it a little. Was thinking about some Galaxy hops for a slight passion fruit twist but I am not sure when to add. Should I boil it a bit before pitching or dry hop after?
  18. Hey folks, I'm gearing up for my second all grain brew, and I've tried to craft my own recipe. Would anyone be so kind as to offer some pointers? English Style Brown Ale (BIAB) 4.5 kgs Ireks Pale Malt (85.7%) .25 kgs Crystal 60 (4.7%) .25 kgs Biscuit (4.7%) .25 kgs Chocolate (4.7 %) Willamette hops: 28 g @ 60 mins Golding hops: 28 grams @ 15 mins Yeast: White Labs English Ale Yeast ***I'm aiming at bottling 19 litres worth of beer at over 5% ABV ***I suspect that .25 kgs of Chocolate Malt might be excessive... ***A dark amber colour with a slightly nutty flavour and not hoppy is my goal. Thanks in advance!
  19. So I have just rinsed the yeast I salvaged from the Vintage Ale ROTM which I made from Coopers mid-ale yeast. I now have about 1.2 litres of yeast liquid that I would like to pitch into the sparkling tonic ROTM instead of the dry yeast supplied. Do I just pitch the whole 1.2litres of rinsed yeast into the fermenter or is it too much?
  20. Hi All, Planning on laying my 2nd beer in the next few days (American Pale Ale) and had a question about the amount of yeast to add. - Is 7grams of Nottingham enough? Image below of what I'm trying to achieve. I've had a good play around with the Extract Beer Designer v4.2 spreadsheet and would highly recommend it to anyone new to the game and wants to learn / understand the different combinations of ingredients and results. In summary: I'm aiming for 20L APA with the Coopers Bootmaker Pale Ale, Brew Enhancer 2 and an additional 250 grams brown sugar. Should I use more than 7grams of Nottingham?
  21. 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.
  22. Hi all I am fairly new to the brewing scene, have completed a larger and ginger beer which was a year or two ago and both turned out ok. I am looking at getting back into my brewing with this whole isolation situation... Just wondering what everybody’s experiences been using fresh fruit in their brew? What type of beer did you brew (larger, blonde, etc), what fruit worked best and at what stage of brewing did you add it? Sorry if this has already been discussed. Cheers
  23. Hi there, I am a keen beginner that was wondering what ingredients recommendations are out there for a beginner that has a nice crisp strong hoppy, suttle malt lager or pilsner flavour., with at least a 5.0+ alcohol percentage, AND also the ingredients is easy to come buy at Dan Muphys?
  24. Nine days ago put down a Coopers Irish stout with a 1kg of ldm, 200g lactose sugar, 100g of coconut sugar, 20ml coconut essence, along with 150gram mix of dark crystal and chocolate crystal cracked Infusion. I used safale Nottingham yeast. Well nine days later it’s in the bottle. The sample was awesome not too sweet and yes the coconut came through on the palate very subtle. I’ll get back to you all in two weeks!
  25. 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
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