ChristinaS1 Posted October 21, 2019 Share Posted October 21, 2019 (edited) Just put this down today. Recipe inspired by the Captain's Faded Jeans Pale Ale. El Capitano APA 1.7kg Coopers Lager 1.3kg LME 700gm Canadian base malt 300gm Light Munich 200gm malted wheat 75gm Honey malt 15gm Cascade x 10 minutes 15gm Cascade x 4 minutes 10gm Mosaic x 20 minute hop stand 20gm Centennial x 20 minute hop stand 20gm Cascade DH x 48 hours 10mL Clarity Ferm Liberty Bell slurry OG 1.050; FG 1.011; ABV 5.1% keg, 5.5% bottle; IBU 33; EBC 10.5; BU:GU 0.66 Cheers, Christina. Edited October 21, 2019 by ChristinaS1 7 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 22, 2019 Author Share Posted October 22, 2019 Just dry hopped the red ale, and the bloody krausen was trying to escape the fermenter. The sample I left on the bar had finished fermenting and looked to be sitting around 1.010-12 somewhere. I'll take a proper sample tomorrow which will be 6 days since pitching, and again Friday. If they're the same I'll begin the cold crash on Saturday, as that'll be enough time for it to clean up if it's already finished. 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted October 22, 2019 Share Posted October 22, 2019 5 hours ago, Otto Von Blotto said: Just dry hopped the red ale, and the bloody krausen was trying to escape the fermenter. The sample I left on the bar had finished fermenting and looked to be sitting around 1.010-12 somewhere. I'll take a proper sample tomorrow which will be 6 days since pitching, and again Friday. If they're the same I'll begin the cold crash on Saturday, as that'll be enough time for it to clean up if it's already finished. I’m looking forward to a picture Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 22, 2019 Author Share Posted October 22, 2019 It wasn't that drastic, just reached the lid and leaked out a bit Link to comment Share on other sites More sharing options...
Pezzza Posted October 22, 2019 Share Posted October 22, 2019 Pitched the US05 starter yesterday morning and by this morning all good things were going on in Coops Plazzi… got worried nothing in SS when went into the Larder... but lo and behold once the bubbler was reseated and a seal was achieved off it went like a frog in a sock! The brews are now sitting together in the Larder at around 21... warmer than wished for 18... it's 16 in there so won't go any colder... hopefully running slightly warmer than the traditional 18 with US05 doing an Ale will be fine? 3 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 22, 2019 Author Share Posted October 22, 2019 It'll be fine. US-05 is pretty clean even at slightly higher temperatures. 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted October 24, 2019 Share Posted October 24, 2019 Removed my dry hop from the Coopers Vintage 2019 brew after four days of dry hopping. Declared SG 1.0105. Down from 1.066. Might be finished. Smells even better than four days ago. I will recheck SG in two days. If stable I will start a cold crash. 3 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted October 24, 2019 Share Posted October 24, 2019 Put down another brew, the second one this week. I make one stout a year. This one is meant to last the winter and will be bottled so as not to tie up a keg. Originally I was going to make Dry Irish Stout in the 4% range but changed my mind. I wanted a higher ABV and thought the OS kit would be better suited. Winter Stout 1.7kg Cooper 1.3kg Briess Golden Light LME 750gm Vienna 20% 400gm home toasted base malt 10.6% 75gm C75L 2% 10gm MJ New World Strong Ale yeast plus 7gm Coopers ale/lager blend dry pitched 21L OG 1.054; FG 1.012; IBU 57.4; EBC 110; ABV 5.9% bottle; BU:GU 1.07. Cheers, Christina. 4 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted October 24, 2019 Share Posted October 24, 2019 Guess you all figured out that the above was supposed to say "1.7kg Coopers Stout." 1 4 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 26, 2019 Author Share Posted October 26, 2019 Dropped the controller down for a cold crash on the red ale earlier. Since the weather is getting warmer now I decided to take the probe off the FV and set the difference to 2 degrees, set temperature -0.5. Knowing this fridge it shouldn't have any trouble getting itself down there. It had already dropped from 22 to 6.5 in the couple of hours I was out. Might even be able to get it to -1. I'll add isinglass either tomorrow or Monday, and polyclar the day after, and keg it next Sunday. And then the AG centenarillo ale will go in. 3 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 26, 2019 Author Share Posted October 26, 2019 Fridge down to 4.5 now. The warm fermenter would be stifling it a little bit, notice the same thing in my keg fridge when I put a warm keg or heap of bottles in it. Link to comment Share on other sites More sharing options...
Red devil 44 Posted October 26, 2019 Share Posted October 26, 2019 Link to comment Share on other sites More sharing options...
Beerlust Posted October 26, 2019 Share Posted October 26, 2019 On 10/20/2019 at 8:46 PM, Shamus O'Sean said: Hi @PaddyBrew2, photo of bags attached, empty now though. The bag on the right I put half of into the steep and resealed and labelled for dry hop day (labelled as approx 12.5g because I thought that is what half the bag would be). When I weighed the remaining half of it today for the dry hop (because I thought it would be about 12.5g and intended to supplement it with some extra Mosaic of my own), it turned out to be 4.7g. The bag on the left was the Cascade that was meant to be 25g of hops. You can see the crinkling from the hops being vacuum sealed in the two bags looks about the same. I weighed the Cascade as 10.6g, because I did not quite believe the weight of Mosaic (I thought maybe I stuffed up at the steep stage) Just did a check on my scales against another set of scales and an item weighed 213g on the kitchen scales and 213.47 on my hop scales. Make of it what you will. I put it down to an honest mistake. No big deal at the end of the day. The brew will still be fine. I can get some extra Cascade to up the dry hop if I want. If you are genuine about the weights you used for the steep, then as PaddyBrew already suggested, flick Coopers customer service a message. They're really good like that. customerservice@coopers.com.au Cheers, Lusty. 2 Link to comment Share on other sites More sharing options...
Beerlust Posted October 26, 2019 Share Posted October 26, 2019 On 10/20/2019 at 9:22 PM, Lab Rat said: I'd be careful criticising Coopers. Beerlust will find a way to make it your fault... ...of course it could never be YOUR fault could it? 2 Link to comment Share on other sites More sharing options...
ozlizard Posted October 26, 2019 Share Posted October 26, 2019 Dry hopped the Styrian Pale Ale today. Smells good and the fermentation was rocketing. Four more days then test the SG. Bit sad seeing the 8.5lts at the bottom of the 23lt fermenter, wish it was full! 3 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted October 26, 2019 Share Posted October 26, 2019 2 hours ago, Beerlust said: If you are genuine about the weights you used for the steep, then as PaddyBrew already suggested, flick Coopers customer service a message. They're really good like that. customerservice@coopers.com.au Thanks Lusty, I have sent off a message to let them know. 2 Link to comment Share on other sites More sharing options...
BlackSands Posted October 27, 2019 Share Posted October 27, 2019 (edited) Wakatu Gold Yet another "lazy" brew. Had some left over Wakatu hops and an OS lager can sitting on the shelf so I thought I do another quick 'n' easy hoppy Brit Golden Ale. Should be good for the warmer months ahead. 1.7kg OS lager 1.4kg Muntons Light LME 200g GF Toffee Malt 25g Wakatu @ 15 mins 25g Wakatu @2min Coopers A/L yeast slurry | ABV=-4.5% | IBU=34 | EBC=8 | Yeast was pitched at 21ºC - which just happened to be the temp the wort ended up at after mixing. Fridge is set to 18ºC. Edited October 27, 2019 by BlackSands 2 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted October 27, 2019 Share Posted October 27, 2019 Started the cold crash of my Coopers Vintage 2019 tonight. FG was 1.010 from 1.066. That is amazing attenuation. I used the Coopers Commercial Yeast plus the English Bitter brew can yeast. 3 Link to comment Share on other sites More sharing options...
Beerlust Posted October 27, 2019 Share Posted October 27, 2019 I put down the Coopers DIY XPA late yesterday. The CCA yeast got going pretty quickly as it was already up & going when I rose this morning. Hopefully the colour turns out nice & light like the commercial version. Cheers & good brewing, Lusty. 5 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 29, 2019 Author Share Posted October 29, 2019 Added the isinglass to the red ale yesterday, then dropped the bloody stir bar in as well. Won't be using polyclar on this one unless I can find the other stir bar which seems to have gone walkabouts. 4 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 29, 2019 Author Share Posted October 29, 2019 Crisis averted, found the other stir bar 1 Link to comment Share on other sites More sharing options...
ozlizard Posted October 29, 2019 Share Posted October 29, 2019 Anyone else brewing the Styrian Pale Ale ? I didn't take the OG so not sure where it started. Now at 1.020 after 8 days, supposed to get to 6.5ABV. Only taken one reading so don't know if fermentation has stopped, though it looks like it has. Anyone know what the OG should have been? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 29, 2019 Author Share Posted October 29, 2019 What's the ingredients and batch volume? Link to comment Share on other sites More sharing options...
ozlizard Posted October 29, 2019 Share Posted October 29, 2019 3 minutes ago, Otto Von Blotto said: What's the ingredients and batch volume? 8.5ts 1 x 1.3kg Mr Beer North West Pale Ale 1 x 250g Mr Beer Unhopped Malt Extract - Pale 2 x 25g Styrian Dragon Hop Pellets 1 x 11.5 Safale US-05 Dry Yeast Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 29, 2019 Author Share Posted October 29, 2019 OG should be around 1.055-56 from that. It would have to get down to about 1.009 FG to get 6.5% in the bottle, not sure an all liquid extract brew would get that low, I'd expect 1.012 or above. Link to comment Share on other sites More sharing options...
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