fredpace Posted October 11, 2021 Share Posted October 11, 2021 Hi all Is it me ?, why does my brews basically taste the same? I have brewed Draught, Real Ale, Lager, Pale Ale etc all Coopers.! Any thoughts on this, out there? Thanks Fred Link to comment Share on other sites More sharing options...
Hairy Posted October 11, 2021 Share Posted October 11, 2021 What temperature do you ferment the beers? Link to comment Share on other sites More sharing options...
Stickers Posted October 11, 2021 Share Posted October 11, 2021 hi @fredpaceyou should notice a difference btw the lager can (21.2 ibu) and real ale can (30.4 ibu), the others are closer to the lager's bitterness and the difference might not be as noticable. what adjuncts (sugars etc) are you using? Link to comment Share on other sites More sharing options...
fredpace Posted October 11, 2021 Author Share Posted October 11, 2021 I am a cheapskate, i use ordinary white sugar. Temperature around 20 deg. Brew for 6 to 7 days mostly. Drink after 14 days or more. Link to comment Share on other sites More sharing options...
ben 10 Posted October 11, 2021 Share Posted October 11, 2021 17 minutes ago, fredpace said: why does my brews basically taste the same? 4 minutes ago, fredpace said: white sugar. 1 4 Link to comment Share on other sites More sharing options...
Stickers Posted October 11, 2021 Share Posted October 11, 2021 5 minutes ago, fredpace said: i use ordinary white sugar. i reckon this might be part of what's causing the sameness. white sugar is really overpowering tastewise. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 11, 2021 Share Posted October 11, 2021 If you remember the old saying - "Oils ain't Oils" you will find it applies to beer. There are so many kinds of beer available & they are all brewed differently at different temperatures, with different adjuncts, i.e. Malt Extracts/Maltodextrin/Dextrose & with different yeasts, not to mention adding hops or anything else. Sugar don't cut it, if you want great tasting beer you have to study the different styles & brew them accordingly. There is a vast difference to a Pale Ale or a Lager or a Draught. Coopers have many recipes on their website it would be worth your while to study them & watch the videos & lose the sugar !! Now you have opened a tin of worms so help is on it's way. Good Luck. Cheers Phil 3 Link to comment Share on other sites More sharing options...
Pale Man Posted October 11, 2021 Share Posted October 11, 2021 Do you know this has got me thinking. I wonder what a brew ( kit with kilo of white sugar ), would taste like these days with proper sanitisation and temperature controlled. Then kegged. I might even do one for shits and giggles. 2 2 Link to comment Share on other sites More sharing options...
Stickers Posted October 11, 2021 Share Posted October 11, 2021 yeah basically you're overriding the bitterness of the cans with the sweetness of the sugar @fredpace Link to comment Share on other sites More sharing options...
Pale Man Posted October 11, 2021 Share Posted October 11, 2021 1 minute ago, Stickers said: yeah basically you're overriding the bitterness of the cans with the sweetness of the sugar @fredpace I dont think that would be the case, the sugar would ferment completely out, leaving no residual sweetness at all. 1 Link to comment Share on other sites More sharing options...
Stickers Posted October 11, 2021 Share Posted October 11, 2021 3 minutes ago, Pale Man said: I dont think that would be the case, the sugar would ferment completely out, leaving no residual sweetness at all. you're probably be right, i've only used brown sugar come to think of it 2 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 11, 2021 Share Posted October 11, 2021 4 minutes ago, Pale Man said: I dont think that would be the case, the sugar would ferment completely out, leaving no residual sweetness at all. Or no taste, no head, no mouthfeel, no lacing on the glass, in fact no nothing !! 1 1 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted October 11, 2021 Share Posted October 11, 2021 As the others have said, ditch the sugar @Fredspace 2 1 Link to comment Share on other sites More sharing options...
Pale Man Posted October 11, 2021 Share Posted October 11, 2021 31 minutes ago, fredpace said: I am a cheapskate, i use ordinary white sugar. Temperature around 20 deg. Brew for 6 to 7 days mostly. Drink after 14 days or more. Even just swapping out sugar for pure dextrose would improve your beer quite a lot. Link to comment Share on other sites More sharing options...
fredpace Posted October 11, 2021 Author Share Posted October 11, 2021 I am getting plenty of head, nice bubbles etc, just same tasting. Should i go back to brew enhancer and carb drops? By the way thanks everyone! Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 11, 2021 Share Posted October 11, 2021 1 minute ago, Red devil 44 said: As the others have said, ditch the sugar @Fredspace Buying the right fermentables/adjunts for the right brew aren't going to cost much compared to the price of commercial megaswill so I would reconsider your thinking on the budget you have allowed for your beer making & start tasting some damn good homebrew. The advice on this forum offered is free & a most valuable to anyone who wants to take their beers to the next level. It worked for me & I know it has for others. 5 Link to comment Share on other sites More sharing options...
Red devil 44 Posted October 11, 2021 Share Posted October 11, 2021 @Fredspace, start to have a look on the Coopers Recipe page mate & as they have some great K &K recipes, they also come with a difficulty rating starting at easy, intermediate etc. This will give you ideas and once you make a few decent brews, the skies the limit. ‘There is a lot of experience on this forum, so you are in good hands. Happy brewing. 1 Link to comment Share on other sites More sharing options...
Geoff S Posted October 11, 2021 Share Posted October 11, 2021 57 minutes ago, fredpace said: I am getting plenty of head, nice bubbles etc, just same tasting. Should i go back to brew enhancer and carb drops? By the way thanks everyone! I brewed in the middle 70's with sugar & your description is exactly what we got, got ya pissed though, agree, lose the sugar, check the Coopers recipes, experiment a bit & run stuff past the guys if your not sure. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted October 11, 2021 Share Posted October 11, 2021 1 hour ago, fredpace said: I am getting plenty of head, nice bubbles etc, just same tasting to elaborate on my post above, the white sugar ferments completely, leaving alcohol and carbon dioxide. No taste. If you use the same brew enahncer for each brew - one with some malt innit - I think that would accentuate the can flavours and you'd have tasty beers, and I'm pretty sure they would all taste different. 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 13, 2021 Share Posted October 13, 2021 On 10/11/2021 at 4:30 PM, Pale Man said: Do you know this has got me thinking. I wonder what a brew ( kit with kilo of white sugar ), would taste like these days with proper sanitisation and temperature controlled. Then kegged. I might even do one for shits and giggles. Done one of these early on in the journey - trying to replicate a megaswill. Gave the resultant brew to a mate to have a taste and said it tasted like cider.......I have to agree. Haven't gone back to that well since. 1 Link to comment Share on other sites More sharing options...
Worts and all Posted October 13, 2021 Share Posted October 13, 2021 Hi @fredpace. Make light dry malt (or liquid malt if you prefer- some do)your go-to fermentable with almost any of the Cooper’s cans and you will make good, tasty beer. Simple sugar like white sugar, dextrose ,etc have a place in brewing but not as the major fermentable. The Germans don’t allow any sugar ,and they know a thing or two about beer. Try 1kg LDM in your next brew. You’ll be delighted at the difference. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 13, 2021 Share Posted October 13, 2021 2 hours ago, Worts and all said: Hi @fredpace. Make light dry malt (or liquid malt if you prefer- some do)your go-to fermentable with almost any of the Cooper’s cans and you will make good, tasty beer. Simple sugar like white sugar, dextrose ,etc have a place in brewing but not as the major fermentable. The Germans don’t allow any sugar ,and they know a thing or two about beer. Try 1kg LDM in your next brew. You’ll be delighted at the difference. That is definitely the best way to make better beer, keep a diary on each brew & note the ingredients down so that you can come back at anytime & review, you may want to try Liquid Malt Extract & another time Dried Malt Extract, that is the beauty of keeping records. Just use sugar for priming your bottles & you will notice a marked difference. Link to comment Share on other sites More sharing options...
Panther Branch Brewing Posted October 13, 2021 Share Posted October 13, 2021 If you're only using the yeast in the kit I recommend picking up something like S-04 or S-33. These will add different flavor to your beer. I like like S-04. It adds a bit of fruitiness but is still pretty clean if fermented on the cooler side. Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted October 14, 2021 Share Posted October 14, 2021 On 10/11/2021 at 4:07 PM, fredpace said: Hi all Is it me ?, why does my brews basically taste the same? I have brewed Draught, Real Ale, Lager, Pale Ale etc all Coopers.! Any thoughts on this, out there? Thanks Fred I have the same problem after 6 or 7 beers as well 3 Link to comment Share on other sites More sharing options...
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