iBooz2 Posted January 30, 2022 Share Posted January 30, 2022 45 minutes ago, Classic Brewing Co said: Cheers Shamus I WILL give it a go in fact I am drinking a Pale Ale now - I WILL do it. @Classic Brewing Co , yep it's the way to go and one of my favourite yeasts. You will need to cold crash the bottles upright for at least a week first to make sure all the yeast have dropped out of the beer and to the bottom of the bottle. Yes I said cold crash, treat them like an FV so they have time to settle because they have been handled every which way in the supply chain, even you bringing them home will stir them up. If you do not do this you will be prone to failure. When I am going to harvest CCA yeast I spray sanitiser all up under the cap area before I open the bottle. Once the cap is off re-spray the cap lip area and drown the cap itself in sanitiser then carefully decant all but say 20 mm of the beer into a jug. Once beer is out re-spray the bottle lip and cap area and refit the original cap, just click it on and store that bottle in the fridge. Do this to at least 3 bottles or more as the more yeast for your starter the better. Minimum long-necks is 3 and if you use 5 or 6 you are guaranteed to produce your own CCA yeast bank. With proper yeast management you will be able to keep this strain going and going and going, brewing your own Sparkling Ales and Pales ales. It's definitely the way to go if you like Coopers brew like I do, 4 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 30, 2022 Share Posted January 30, 2022 4 minutes ago, iBooz2 said: @Classic Brewing Co , yep it's the way to go and one of my favourite yeasts. You will need to cold crash the bottles upright for at least a week first to make sure all the yeast have dropped out of the beer and to the bottom of the bottle. Yes I said cold crash, treat them like an FV so they have time to settle because they have been handled every which way in the supply chain, even you bringing them home will stir them up. If you do not do this you will be prone to failure. When I am going to harvest CCA yeast I spray sanitiser all up under the cap area before I open the bottle. Once the cap is off re-spray the cap lip area and drown the cap itself in sanitiser then carefully decant all but say 20 mm of the beer into a jug. Once beer is out re-spray the bottle lip and cap area and refit the original cap, just click it on and store that bottle in the fridge. Do this to at least 3 bottles or more as the more yeast for your starter the better. Minimum long-necks is 3 and if you use 5 or 6 you are guaranteed to produce your own CCA yeast bank. With proper yeast management you will be able to keep this strain going and going and going, brewing your own Sparkling Ales and Pales ales. It's definitely the way to go if you like Coopers brew like I do, Cheers Al & thanks for your input, that makes a lot of sense & I appreciate your time & effort outlining it in simple terms. I will save this & report at a later date. Cheers Phil 1 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted January 30, 2022 Share Posted January 30, 2022 Todays tasting was a homebrewed Lemon Myrtle Weizen and at the end of a hot day it was absolutely delicious 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 30, 2022 Share Posted January 30, 2022 23 minutes ago, Brauhaus Fritz said: Todays tasting was a homebrewed Lemon Myrtle Weizen and at the end of a hot day it was absolutely delicious Sounds swell but where's the photo ?? You are grounded. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 30, 2022 Share Posted January 30, 2022 2 hours ago, Brauhaus Fritz said: Todays tasting was a homebrewed Lemon Myrtle Weizen and at the end of a hot day it was absolutely delicious Sounds great young fella 1 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted January 31, 2022 Share Posted January 31, 2022 23 hours ago, Classic Brewing Co said: Sounds swell but where's the photo ?? You are grounded. Sorry, I’ll have to have another one then. Did put one in the fridge today 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 31, 2022 Share Posted January 31, 2022 2 minutes ago, Brauhaus Fritz said: Sorry, I’ll have to have another one then. Did put one in the fridge today OK you are forgiven. 1 1 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted January 31, 2022 Share Posted January 31, 2022 Bottled beginning of October this is the last bottle of Mangrove Jack’s Golden Lager. With Abv of 3.8% it’s an easy drinkable and refreshing drop. If time and wifey allow I will have to do it again. 7 Link to comment Share on other sites More sharing options...
DavidM Posted January 31, 2022 Share Posted January 31, 2022 On 1/30/2022 at 5:30 PM, iBooz2 said: @Classic Brewing Co , yep it's the way to go and one of my favourite yeasts. You will need to cold crash the bottles upright for at least a week first to make sure all the yeast have dropped out of the beer and to the bottom of the bottle. Yes I said cold crash, treat them like an FV so they have time to settle because they have been handled every which way in the supply chain, even you bringing them home will stir them up. If you do not do this you will be prone to failure. When I am going to harvest CCA yeast I spray sanitiser all up under the cap area before I open the bottle. Once the cap is off re-spray the cap lip area and drown the cap itself in sanitiser then carefully decant all but say 20 mm of the beer into a jug. Once beer is out re-spray the bottle lip and cap area and refit the original cap, just click it on and store that bottle in the fridge. Do this to at least 3 bottles or more as the more yeast for your starter the better. Minimum long-necks is 3 and if you use 5 or 6 you are guaranteed to produce your own CCA yeast bank. With proper yeast management you will be able to keep this strain going and going and going, brewing your own Sparkling Ales and Pales ales. It's definitely the way to go if you like Coopers brew like I do, I know this is not the thread to get into it but.. that is such great info above but what do you do next? How do you keep it going? Yes I have watched lots of videos but all seem to miss a bit or go on tangents. What do you do Next. Thanks 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 31, 2022 Share Posted January 31, 2022 26 minutes ago, Brauhaus Fritz said: Mangrove Jack’s Golden Lager Looks nice Mate. 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted January 31, 2022 Share Posted January 31, 2022 3 hours ago, DavidM said: I know this is not the thread to get into it but.. that is such great info above but what do you do next? How do you keep it going? Yes I have watched lots of videos but all seem to miss a bit or go on tangents. What do you do Next. Thanks I did not want to assume that you had seen the Coopers video of harvesting yeast. So here it is: https://www.diybeer.com/au/brewing-support#video=Sw2Cu-BdqdA This is a pretty straight forward explanation. Something he does not mention is to time the preparation of your yeast culture with a fermenter full of wort ready for its yeast. This is not absolutely critical, because you can keep the yeast culture for a month or more, but it is best fresh. Then, in terms of Next, beyond the video: After the 3 - 4 days, I put the soft drink bottle in the fridge to cold crash (encourage the yeast to sink to the bottom). After 4 -7 days in the fridge you gently tip off most of the liquid. Similar to how you decanted the original Pale Ale bottles. Leave enough liquid to swirl up the yeast into a runny cream. When your wort is ready, just add the yeast at the same time you would normally add your dry yeast. Then monitor like any other brew. Good luck if you decide to give it a go. 3 2 Link to comment Share on other sites More sharing options...
DavidM Posted February 1, 2022 Share Posted February 1, 2022 Thanks for all the ideas and pointers, I have watched this video before and others, just didn't get it and my attempt failed. I watched the video again and this time it sank it a bit further and i'm ready to give it another go soon. I've put three longnecks in the fridge, I'll leave them for five days and be ready for a brew Sunday week. Thanks all 2 Link to comment Share on other sites More sharing options...
ozdevil Posted February 1, 2022 Share Posted February 1, 2022 Brewery = One Drop beer = Luponus Maximus Style = Hazy Micro IPA ABV = 2.9% Wow it does pack a punch for a light beer @ 2.9% , i could actually sit and have a few of these the hops blend in well but are very hard to pick specially sabro opening the can and on the 1st pour the woft of the aroma is wow so much to a small beer loved the bitterness at the end of the beer great beer and to get ipa's with full bodied aromas such as this is terrific achievement easy sessionable hazy in my thoughts 3 1 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted February 1, 2022 Share Posted February 1, 2022 On 1/30/2022 at 7:02 PM, Classic Brewing Co said: Sounds swell but where's the photo ?? You are grounded. Here it is, the recipe is the Lemon Zest Weizen, but I used 6 leaves from my Lemon Myrtle and zest from one lemon, therefor Lemon Myrtle Weizen. Also as I didn’t have brew enhancer I mixed some extra dry malt with malto dextrin. It turned out really well. Would I brew it again? Absolutely!!!!! 6 Link to comment Share on other sites More sharing options...
stquinto Posted February 1, 2022 Share Posted February 1, 2022 St Bernardus 12. Packs a punch (10°) but quite well rounded, nothing overbearing, nicely balanced with chocolate and toffee notes and a reasonable amount of hops in it (for a Belgian). I cleaned the glass too... 7 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 1, 2022 Share Posted February 1, 2022 9 minutes ago, stquinto said: St Bernardus 12. Packs a punch (10°) but quite well rounded, nothing overbearing, nicely balanced with chocolate and toffee notes and a reasonable amount of hops in it (for a Belgian). I cleaned the glass too... Stquinta I saw those at my local Dan Murphy's today in a gift pack - 4 bottles & a glass for $43 AUS, they sell the glasses individually for $15 each which I thought was way too much. I would still love to try it though. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 1, 2022 Share Posted February 1, 2022 17 minutes ago, Brauhaus Fritz said: Here it is, the recipe is the Lemon Zest Weizen, but I used 6 leaves from my Lemon Myrtle and zest from one lemon, therefor Lemon Myrtle Weizen. Also as I didn’t have brew enhancer I mixed some extra dry malt with malto dextrin. It turned out really well. Would I brew it again? Absolutely!!!!! Looks really nice, well done. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 1, 2022 Share Posted February 1, 2022 20 minutes ago, stquinto said: St Bernardus 12. Packs a punch (10°) but quite well rounded, nothing overbearing, nicely balanced with chocolate and toffee notes and a reasonable amount of hops in it (for a Belgian). I cleaned the glass too... I assume those bottles are 330ml or less given the size but @ 10% you wouldn't need many to get you over the hill 1 Link to comment Share on other sites More sharing options...
stquinto Posted February 1, 2022 Share Posted February 1, 2022 4 hours ago, Classic Brewing Co said: Stquinta I saw those at my local Dan Murphy's today in a gift pack - 4 bottles & a glass for $43 AUS, they sell the glasses individually for $15 each which I thought was way too much. I would still love to try it though. Yeah, I get you Phil, they have to come all the way from Belgium. If you could get the 4 beers for the $43 less the glass, that would be a bit more acceptable... I pay about $5.50 per bottle, but I can get them for $4.75 if I buy a case. I am going to make a road trip up to Belgium (7 1/2 hours) just to fill the boot up. And visit some cultural stuff. There's (yeast) culture in beer, right ? If you make a cuppla bob on the nags (maybe old Muzz will give you a tip or two) you should give it a try. Quite something. But as you say, don't need many to get you over the hill, that's for sure. Alternatively get yourself some BIAB kit and make one yourself - I'm going to give it a go on one of my next brews 1 Link to comment Share on other sites More sharing options...
kmar92 Posted February 1, 2022 Share Posted February 1, 2022 4 hours ago, Classic Brewing Co said: Stquinta I saw those at my local Dan Murphy's today in a gift pack - 4 bottles & a glass for $43 AUS, they sell the glasses individually for $15 each which I thought was way too much. I would still love to try it though. They are like $7 - $8/ bottle @Classic Brewing Co, which isn't too bad for an imported beer. I am still waiting for the special occasion to try mine @stquinto. Note to self - clean the goblet 1st before pouring a beer. 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted February 1, 2022 Share Posted February 1, 2022 6 hours ago, Classic Brewing Co said: Stquinta I saw those at my local Dan Murphy's today in a gift pack - 4 bottles & a glass for $43 AUS, they sell the glasses individually for $15 each which I thought was way too much. I would still love to try it though. Yeah we get screwed with the alcohol excise with high alcohol beers. But it's quite easy to make a nice belgian so making them yourself is definitely worthwhile at the prices they want to charge you. 3 Link to comment Share on other sites More sharing options...
RDT2 Posted February 1, 2022 Share Posted February 1, 2022 (edited) 40 minutes ago, Greenyinthewestofsydney said: Yeah we get screwed with the alcohol excise with high alcohol beers. But it's quite easy to make a nice belgian so making them yourself is definitely worthwhile at the prices they want to charge you. You’ve got that right there was a story on taxes going up on beer in Perth. (Could be Australia wide) I didn’t realise how much tax you pay on beer it was like 22dollars out of a 53 dollar carton of full strength beer. +1 on making a Belgian at home, great beers and fun to make especially making the candi also, saves heaps. Edited February 1, 2022 by RDT2 1 Link to comment Share on other sites More sharing options...
stquinto Posted February 1, 2022 Share Posted February 1, 2022 2 hours ago, Greenyinthewestofsydney said: Yeah we get screwed with the alcohol excise with high alcohol beers. But it's quite easy to make a nice belgian so making them yourself is definitely worthwhile at the prices they want to charge you. 1 hour ago, RDT2 said: You’ve got that right there was a story on taxes going up on beer in Perth. (Could be Australia wide) I didn’t realise how much tax you pay on beer it was like 22dollars out of a 53 dollar carton of full strength beer. +1 on making a Belgian at home, great beers and fun to make especially making the candi also, saves heaps. I agree with both of you. If I had to pay those prices I would be right into brewing my own versions, out of spite towards the Customs/Excise folk I looked up the recipe for Chimay blue on Brewfather: about 7kgs of grain, a few hops, some candi syrup and a pack of speciality Wyeast. At my prices for all of those ingredients you're looking at $50 for 19l of 9° grog, even cheaper if you harvest your yeast and make your own candi syrup. That is part of my reason for wanting to get a half-way decent Duvel clone mastered. I originally tried using a Belgian kit (bloody awful), then extract (too dark), and finally the BIAB. That one worked a treat - I think it was the mash in several steps and the 20 day cold crash at around 0° that did it. TBH I can actually source Duvel (in France) at $2.40 per 33cl bottle so it's not so much the price that motivates me but the challenge. Having said that the grain bill for the Duvel comes to next to nothing... Since I've just got myself a fridge for cold crashing I'll be making that one more often that's for sure. No brainer really.... Link to comment Share on other sites More sharing options...
Aussiekraut Posted February 1, 2022 Share Posted February 1, 2022 6 hours ago, RDT2 said: You’ve got that right there was a story on taxes going up on beer in Perth. (Could be Australia wide) I didn’t realise how much tax you pay on beer it was like 22dollars out of a 53 dollar carton of full strength beer. +1 on making a Belgian at home, great beers and fun to make especially making the candi also, saves heaps. That's Australia wide. Alcohol excise increases twice a year. It's a cash cow for the ATO. I think prices for a schooner will go up by 20c or so each time. Pub owners are asking the ATO to half the increase this time round as they're all Covid stricken but the govt doesn't want to. We pay more tax on a carton of full strength beer than a crate of beer costs in Germany, including their alcohol excise! 1 Link to comment Share on other sites More sharing options...
ozdevil Posted February 1, 2022 Share Posted February 1, 2022 31 minutes ago, Aussiekraut said: That's Australia wide. Alcohol excise increases twice a year. It's a cash cow for the ATO. I think prices for a schooner will go up by 20c or so each time. Pub owners are asking the ATO to half the increase this time round as they're all Covid stricken but the govt doesn't want to. We pay more tax on a carton of full strength beer than a crate of beer costs in Germany, including their alcohol excise! Unfortunately the pub owners understand the plight of the public but have no choice but to apply the excise to the public. Most decent pub owners will apply the excise once a year . so becuase of the excisde we just had some publicans will hold off putting the excise on will apply it in july when the 2nd excise hits so you will get double dose in july meaning it will only go up once a year instead of twice a year its guaranteed income for the ATO beer and tabacco never will be dropped 1 1 Link to comment Share on other sites More sharing options...
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