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Found 4 results

  1. One of my mates at the Cricket Club gifted me a 2012 Coopers Extra Strong Vintage Ale. He was gifted a six pack (and others) after doing a job for someone - pretty good payment i reckon. I have ranted before about how good my 2011 home brewed ESVA is and how the slight oxidation gives it some Dry Sherry notes. Well now I've had the chance to sample the real thing and I can reiterate my advice to those brewers (who have patience) who are looking for something different to give one of the ESVA recipes a go. The similarity between the homebrew, after 8 years, and the real thing is uncanny. Another winning kit recipe form PB2. Cheers
  2. Hi all, I got a home brew kit at Christmas, made the lager kit it came with. I bottled too early and it tasted sweet. I bought an English bitter kit and after speaking to the guy in my local brew shop I doubled the light dry malt (1kg instead of 500g) I’m 11 days into the first ferment (23 deg the whole time) and I’ve been getting a gravity reading of 1012 for the last 2 days. 2 questions. 1) Does anyone have an estimate of the original gravity (didn’t take a reading) 2) If I increase the starting sugar content of a beer how much longer should I ferment for? Even a rough guide assuming an increase in the same type of sugar? Thanks for any help you can give me.
  3. Hey guys Looking for ideas on improving/experimenting with the coopers Australian Pale Ale kit. I currently have: 1x Australian Pale Ale 1.7kg 1x Brew enhancer 2 1kg I also have on hand Simcoe, Centennial and Riwaka hops. Just wondering what hop schedule I could do for the above hops or if could add any specialty grains to pimp the standard kit out a bit Any ideas or input would be great!
  4. I'm looking to do a smaller batch of the Caribbean Siesta, maybe 10 liters. Anyone know a grain bill (all malt, no corn or rice) that would be similar to the Mexican Cerveza tin? I can match the EBC and IBUs but not sure on what grains would result in that same light colour with the taste profile. Cheers
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