THIRSTY MATT Posted August 15, 2008 Share Posted August 15, 2008 hi all, i spoke to paul via email about a year ago about a wine cooler i bought for temp control. i told him i'd get back to him after summer and tell him how it went. seeing as paul hits here alot ill let ya all know. it cost me $159 at target(nsw). its thermalelectric and has a range of 10-18 degrees. easiest way to describe it is..in autumn and spring you can hold any temp from 10-18 sweet! in mid summer it will only go as low as about 16. funny thing is in mid winter it will only go as high as 16. so yeah,,,,when i was laughing at all you suckers buying fridges for 800 bucks i was just whizzling in the wind!!! if i wanna do an ale in winter i pitch at about 24 degrees shut the door(temp lowers slowly to 18 over about 5 days) then i slip the heatpad under it for four or so hours a day n hold 20. if i wanna do a lager in summer i have to pitch low, but after about a week the temp will come back up to about 16 anyway.(this is very annoying when im using say a "safw34/70" which are slow starters. so if your saving for fridge keep saving people it'll be worth it! anyway as a kit brewer id love to hear from anyone who boils their concentrates? more flavour ? better beer? how do you do it? i read Lukes posts in the homebrew section,but im pc illiterate,,,,,,dont know how to contact him. luke anyone if you got time??? mgre2357@bigpond.net.au cheers n happy brewin' matt Link to comment Share on other sites More sharing options...
PB2 Posted August 17, 2008 Share Posted August 17, 2008 Thanks for the feedback Matt. If you are pitching lager yeast at less than a gram per litre it is better to start at around the 22-24C mark for the first 12 hours or until you see some krausen. Then draw it down to preferred ferment temp. A number of our kits contain late hopping so boiling them will drive off the hop aroma. Name a style of brew you would like to make and I'll see if I can dig up a recipe :) Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted August 18, 2008 Author Share Posted August 18, 2008 hi paul thanks for reply! at the moment im just making a coopers draught with 500grams of light dry malt and a saf34/70 at 13 degrees. im planning ahead for january when i want to drink 12 or 14. anyway i keep coming back to coopers pale ale,but i want to perfect it!! i like beers with just a little wheat malt in the recipe(cascade blonde, murrays sassy blonde). im a little gun shy of recipes at the moment,i planned for weeks to do a "coopers pale ale" with "1kg light dry wheat malt" and a "wyeast smack pack belgian ardene yeast". smacked the pack on a sunday morn to activate the yeast and nutrient n my new $12 shirt from k mart got belgianed!! (it burst open.) i done the beer with a yeast from a canadian blonde and the pale ale yeast.(i hope they are the same strain?) after 3 weeks in bottle beer is ok but too much wheat malt. so ...a recipe...something pale i can boil with a hint of wheat and medium-plus hop flavour ( saaz if you think i should late hop,only late hop that has worked for me really)??? cheers matt sorry about the long reply but putting on your next brew is like signing for a home loan...its serious stuff!! Link to comment Share on other sites More sharing options...
Bags Posted August 18, 2008 Share Posted August 18, 2008 Hi Matt, Just going back to your wine cooler fridge that you paid $159 for. A little while ago I purchased a fridgemate which allows me to regulate temperatures between 0 & 20 degrees. It cost me $50, and I can use it on any fridge I already own. A great investment for anyone who brews their own beer. I don't know how I did without it..... Cheers Bags Link to comment Share on other sites More sharing options...
PB2 Posted August 18, 2008 Share Posted August 18, 2008 You must have given the pack a fair old smack to have split it open :shock: Use the "smack method" shown in the video on the Wyeast site to avoid a messy outcome :wink: The yeast with the Canadian Blonde is an ale while the Australian Pale Ale has a blend of ale and lager - they should be okay mixed together. You may like to try a recipe from the Jan '06 newsletter - http://www.coopers.com.au/media/files/1372.pdf You could substitute Wheat Malt with Light Dry Malt. Maybe, include some Saaz (25g) or Hallertau (20g) in the boil. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted August 18, 2008 Author Share Posted August 18, 2008 hi paul, i just might give that recipe a go mate! thanks for fridgemate idea bags. ive actually seen them but i never knew they was so cheap! just waiting for myself ,family member or friend to get a new fridge and i can brew in the old one :D thanks guys! ill let ya know how first boil goes. matt Link to comment Share on other sites More sharing options...
Luke Posted September 14, 2008 Share Posted September 14, 2008 Hi Matt, Sorry for the no reply! Must've missed this thread somehow! :roll: As for boiling the concentrates, I don't do it! If I use specialty grains like crystal or chocolate malts, I steep them first and boil the strained liquid with the light malt powder and hops. When I turn the flame off I then stir in the concentrate. Hope that helps! Cheers, Luke. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted September 15, 2008 Author Share Posted September 15, 2008 hi all, thanks luke! i was lost with the boiling bit, ive been to the country homebrewer stores n seen his TCB WETPAKS. you do a sixty minute boil with them. anyway,im sure ive read somewhere bout people doing the same as you with grains etc etc might try it one day,but first...........i master the kegs! :) righto,i got these 11 week old canadian blondes i late hopped with hallertau(24grams),,,tastes like "canadian flowers",,,,(i messed it up a lil,didnt work for mine) ,,,,,anyway im going to drink a coupla canadian bouques!! cheers matt Link to comment Share on other sites More sharing options...
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