Otto Von Blotto Posted June 7, 2016 Share Posted June 7, 2016 That yeast seems to take ages to drop out for some reason. It's been in the keg since the 23rd of April and only in the last week or so I've noticed it drop really clear. That brew sounds good mate. I've yet to experiment with no boil additions but it's on the to do list for sure. I might do it in summer though so the cube takes a bit longer to cool down. Link to comment Share on other sites More sharing options...
ben 10 Posted June 7, 2016 Share Posted June 7, 2016 That brew sounds good mate. I've yet to experiment with no boil additions I think Bridge Rd do it with a pale. It is well tasty, I used mostly Munich for some maltiness.... and it is not overly malty, I love Munich. Link to comment Share on other sites More sharing options...
Beerlust Posted June 7, 2016 Share Posted June 7, 2016 I've been really lazy of late & haven't brewed a beer in over a month. This has not happened at all in the last 4 odd years. All my kegs are empty too. Jake Blues response Well Mr. Blues, although I keg almost all of my brews these days, I do bottle a few longnecks from each batch with what won't fit in the keg(s). Man am I glad I bothered to do that right now! I have a good 3 or so cartons of longnecks containing various beers I've brewed over the past 4+ months including a nice Blueberry Porter using the new Coopers Porter kit. My back is killing me right now, & I have the day off tomorrow, so this evening on the menu is the Coopers DIY ANZAC Ale, an American Pale Ale of my own design, an EB modelled around a Fursty Ferret clone, ending with a longneck of my Blueberry Porter. When I can no longer feel the pain in my back I'll likely stop, but then again maybe I won't. A sleep-in is on the cards tomorrow. In your face Jake Blues! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 8, 2016 Share Posted June 8, 2016 I must admit I've been slack with bottling leftovers from kegging lately. Often times there has been a brew day happening on the same day and I just can't be arsed faffing around for the sake of a few litres. In other cases the batches were deliberately brewed to 21 litres so I didn't have to bottle any excess, so they don't really count anyway. Link to comment Share on other sites More sharing options...
wild dog Posted June 9, 2016 Share Posted June 9, 2016 Lazy Basset session ale 1x can coopers APA 1x can coopers wheat extract 500 BE3 5l boil 15g chinook@15 15g chinook@5 15g vic secret steep 5 mins yeast us-05 dry hop 35g vic secret This is a tad bitter at this stage , is a nice clean beer but not totally happy with this one , although most people that have tried it like it. one thought it tasted a bit like a beez neez ! think i'll try a different combo with vic secret next time. WDB is shut down for a while as I am moving house, cheers folks Link to comment Share on other sites More sharing options...
Hairy Posted June 10, 2016 Share Posted June 10, 2016 I had a first taster of the Five Malts Amber Ale last night. It is a Fresh Wort Kit from ESB (Brewers Selection) and was pretty good. It is an English style; kind of like a cross between James Squire Amber and Matilda Bay Ruby Tuesday. By the end of the weekend I should have two kegs of beer and a couple of brew days lined up. Hopefully I won't have to resort to the FWK for a while. Link to comment Share on other sites More sharing options...
jeremy-o Posted June 10, 2016 Share Posted June 10, 2016 Ella & Amarillo dry-hopped "bright ale," first couple down! It's a brilliant hop combo but I doubt the flavour will last long, it wasn't an aggressive addition. Not so sure about that Coopers lager yeast in this role anymore (kind of a steam beer). It also seems to be a little inconsistent from bottle to bottle. Could it be a blend? Interestingly this is probably my clearest beer yet but it was practically opaque for the longest time. I was worried it'd have terrible chill haze. Grains are great despite the inefficiency and the colour's right where I wanted it. Happy to have a case of it ready for the long weekend. Pictured but not discussed: world's best spag bol. Link to comment Share on other sites More sharing options...
Waylon Posted June 10, 2016 Share Posted June 10, 2016 nice one Jeremy, Wholly crap! Kelseys brew is clear as... great pic there kelsey Link to comment Share on other sites More sharing options...
Morrie Posted June 10, 2016 Share Posted June 10, 2016 Lusty - have you tried one of your Blueberry Porters yet? I'm interested to know how it went as I was following your recipe in the early days of you brewing it. Link to comment Share on other sites More sharing options...
ben 10 Posted June 11, 2016 Share Posted June 11, 2016 Just cracked an Amarillo Pale, one of only 3 left and gee it is yummy. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted June 12, 2016 Share Posted June 12, 2016 Well it's coffee this time of morning but when i do feel like a beer there's a few to choose from Still have some of the saisons brewed months ago ( i wasn't even recording brews yet ) 2 different pale ales amber ale Dark ale Partial mash oatmeal stout thats coming along great but only a month old what i'm mostly drinking is Black and Tans , half fill a real pint glass with a pale then pour Guinness stout over a spoon to layer it , Great for winter i got ruthless with storing the other beers i made but don't greatly enjoy so tipped much of them out as i'll need the empty bottles / mini kegs for upcoming brews ...first world brewing problems ! Link to comment Share on other sites More sharing options...
Kradmelder Posted June 12, 2016 Share Posted June 12, 2016 The Euro lager. It is more bitter and darker than i expected but with biltong and a braai it is fine [/img] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 12, 2016 Share Posted June 12, 2016 nice one Jeremy' date=' Wholly crap! Kelseys brew is clear as... great pic there kelsey[/quote']Thanks mate. It was treated with isinglass and Polyclar during the cold crashing phase before kegging, like pretty well all my beers are these days. Usually after 2-3 weeks in the keg the yeast has pretty well all dropped out and they pour clear like that. Link to comment Share on other sites More sharing options...
Waylon Posted June 15, 2016 Share Posted June 15, 2016 OMG 100% Vienna magnum for bittering And a huge whack of saaz @ 15 minutes used 34/70 yeast its coming out the keg like nector to the gods Thought the vienna was a tad full on at first but its bloody nice as... just love its mild malt character that just improves with age! Just did a 60L batch on saterday with 7kg pilsner 5 kg vienna and 800g carapills cant wait see how that turns out with single hop Mt Hood and sanfrancisco lager yeast, Cant wait to try my next drop! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 15, 2016 Share Posted June 15, 2016 Try one with Saaz hopping all the way through some time... bloody beautiful. Link to comment Share on other sites More sharing options...
jeremy-o Posted June 16, 2016 Share Posted June 16, 2016 Better shot of the bright ale. They are not lasting very long - I was hoping to have some for my son's second birthday on Sunday week. Fat chance. You will also be happy to note I got some classic schooey glasses. No more ales in jam jars and wineglasses for me! Link to comment Share on other sites More sharing options...
Magnaman Posted June 17, 2016 Share Posted June 17, 2016 G'day Drinkers, I almost feel sorry for you yellow beer drinkers today, knocking back a few ESB's. Coopers English Bitter 1.7 Kg Briess Golden Light 1.7 kg Cararoma 100g Medium Crystal 200g Brown sugar 200g 20g of EKG and 20g of Fuggles M07 British Ale yeast, fermented @ 20°C, 21 days in the fermentor. 8 weeks in the bottle, yummy. I like brown beer. I'll like yellow beer another day, but that's another story. Cheers. Link to comment Share on other sites More sharing options...
Beerlust Posted June 17, 2016 Share Posted June 17, 2016 That recipe looks really good, & sounds nice MM. Congrats & enjoy! Lusty. Link to comment Share on other sites More sharing options...
ian.taylor4 Posted June 20, 2016 Share Posted June 20, 2016 Coffee Porter TC Devil's Half Porter can Dark Malt extract can 250g brown sugar 200g ground coffee beans http://i.imgur.com/9pziJhy.jpg http://i.imgur.com/jYvNVHa.jpg Great carbonation from the ikegger CO2 set up. Link to comment Share on other sites More sharing options...
GregT5 Posted June 22, 2016 Share Posted June 22, 2016 Enjoying a nice red ale: OS Lager tin 750g LDM 200g Caraaroma - steeped 50g Roasted Barley - steeped Nottingham Ale yeast If I squint really hard, they look red to me. Link to comment Share on other sites More sharing options...
bollus Posted June 23, 2016 Share Posted June 23, 2016 Hi Everyone Don't ask me why I went down the path of this recipe on Sunday (It was because I had some grains that I needed to use and I hate waste) but if any of the more experienced brewers would like to provide feedback I am always willing to listen and learn. 1 tin Coopers Pale Ale 1 tin Black Rock LME 350g Caramel Pilsner 350g Marius Otter 250g UK Pale Male I milled the grain in a coffee grinder (just a couple of blasts each load) then into a grain bag into about 10L water that was at 65c. Normally I only steep much smaller quantities for about 20 - 30 minutes but this time I let it sit at about 55-65c for an hour. Removed the grains and did a sparge (not sure of the water temp, sorry) then added the LME to the liquor and bought to a boil. Boiled for 40 minutes all up. Hop additions were: 20g Magnum @ 30 mins 12g Citra @ 10 mins 12 Amarillo @ 10 mins 12 Citra @ 5 mins 12 Amarillo @ 5 mins 12 Crystal 5 mins Added to the FV with the Coopers PA and bought it down to temp by adding a fresh bag of ice from the local bottle shop. It said it was food grade and filtered so I thought it can be no worse than the tap water I normally add. Wort was still at about 28c by the time i got to 23 litres so I put it in the brew fridge and bought it down to 21 in about an hour, pitch the SA05 yeast. Brew fridge set for 19c. The wort smelt REALLY REALLY sweet and when I tasted a little I had to spit it out. I was sure I had just wasted a heap of ingredients. Checked the FV Monday, not a lot happening, Tuesday I tested the SG ( I forgot to take an OG reading - dooooh) and it was about 1040. Wort still smelt really sweet. Wednesday it was down to about 1030 and some of the sweetness had disappeared. Thursday (today) it is at 1020, there is heaps of action in the FV, about an inch of krausen, the sweetness continues to reduce (still there though) but the hops are coming through. I tasted it today and it tastes....good. I was planning on dry hopping in the next few days and then next Thursday cold crash it (first time I've tried this) before bottling next weekend. I did a similar brew on Saturday but I only used 400g of the Carmel Pilsner steeped for 20mins at 65c. The wort was no where near as sweet as the Sunday batch. This brew looks "thicker" than the Sat brew as well. What I'd like to get feedback on is: 1. Thoughts on the grain selection bearing in mind it was use what I had? 2. Did the extra grain cause the extra sweetness? Seems a silly question but I wouldn't have thought an extra 600g would cause that level of sweetness. 3. Were these the right temps for a mini-mash and did I leave it long enough? 4. Comments on hop selection? 5. Thoughts of hops for dry hopping? Really appreciate any advice as this is my first step into mini-mashes. Cheers Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 23, 2016 Share Posted June 23, 2016 What I'd like to get feedback on is: 1. Thoughts on the grain selection bearing in mind it was use what I had? 2. Did the extra grain cause the extra sweetness? Seems a silly question but I wouldn't have thought an extra 600g would cause that level of sweetness. 3. Were these the right temps for a mini-mash and did I leave it long enough? 4. Comments on hop selection? 5. Thoughts of hops for dry hopping? Really appreciate any advice as this is my first step into mini-mashes. Cheers 1. Grain selection seems fine to me. Two of them are base malts' date=' so they won't contribute as much added sweetness as caramel/crystal malts would. Given this also, you want to keep your temp more stable than a 10 degree swing. Probably won't make a lot of difference with the small amounts used, but it's a good habit to get into for when you begin mashing larger amounts. I'm not entirely sure what Caramel Pilsner is but I'm assuming it's a crystal malt made from pilsner base malt rather than ale malt. 2. Sort of answered this already in my last answer. However, wort will always taste way sweeter before it is fermented by the yeast because there are all the sugars still in it. That's why the sweetness level is dropping along with the SG [img']wink[/img] 3. Time wise it's fine, but as I said above, you need to keep the temp as stable as possible. 64-66C should be a good number to shoot for. 4. I'm assuming the Magnum was simply to add bitterness? The others sound alright. 5. Citra or Amarillo would probably go well, maybe Cascade or Centennial if you have any. Link to comment Share on other sites More sharing options...
bollus Posted June 23, 2016 Share Posted June 23, 2016 What I'd like to get feedback on is: 1. Thoughts on the grain selection bearing in mind it was use what I had? 2. Did the extra grain cause the extra sweetness? Seems a silly question but I wouldn't have thought an extra 600g would cause that level of sweetness. 3. Were these the right temps for a mini-mash and did I leave it long enough? 4. Comments on hop selection? 5. Thoughts of hops for dry hopping? Really appreciate any advice as this is my first step into mini-mashes. Cheers 1. Grain selection seems fine to me. Two of them are base malts' date=' so they won't contribute as much added sweetness as caramel/crystal malts would. Given this also, you want to keep your temp more stable than a 10 degree swing. Probably won't make a lot of difference with the small amounts used, but it's a good habit to get into for when you begin mashing larger amounts. I'm not entirely sure what Caramel Pilsner is but I'm assuming it's a crystal malt made from pilsner base malt rather than ale malt. 2. Sort of answered this already in my last answer. However, wort will always taste way sweeter before it is fermented by the yeast because there are all the sugars still in it. That's why the sweetness level is dropping along with the SG [img']wink[/img] 3. Time wise it's fine, but as I said above, you need to keep the temp as stable as possible. 64-66C should be a good number to shoot for. 4. I'm assuming the Magnum was simply to add bitterness? The others sound alright. 5. Citra or Amarillo would probably go well, maybe Cascade or Centennial if you have any. Thanks so much Otto! The temp probably didn't swing as much as I indicated but I'll take on board the need for more constant temp during the next mini-mash. Having tasted the wort from the Sunday mash to the Saturday (with less steeped grains) whilst both taste good but the Sunday one at this stage seems more rounded. The Saturday wort seems a little little bit more bitter but that all could change over time. Yes the Magnum was simply for a more all round bitterness. I did put the brew into Brewers Friend Beer calculator beforehand but of course they didn't have the Coopers Pale Ale in the list of ingredients so I was just running with 2 cans of Light LME. I really like Amarillo so I think I'll go with that. Really appreciate you taking the time to give some feedback. I'll let you know what it turns out like in a few weeks time. Cheers mate Link to comment Share on other sites More sharing options...
Koo wee brew Posted June 27, 2016 Share Posted June 27, 2016 IPA Real Ale kit 1.5Kg LDM 300g Caramunich 1 (hot steep) 150g Dex 25g Centennial @ 30mins 100g Cascade @ flameout (I let it steep for a few hours) 75g Centennial dry 23L SO4 (Pitched and fermented at 20C) best IPA I have brewed so far. Cheers, Dave. Link to comment Share on other sites More sharing options...
Magnaman Posted June 30, 2016 Share Posted June 30, 2016 G'day Drinkers, been do'in a taste test of a stout, only a month in the bottle, now I know Hairy will be all oh waste of grain and all that, but guess what, he might be incorrect, maybe. Toucan Plus #2 Coopers OS Dark Ale 1.7Kg Coopers OS Stout 1.7Kg Briess Golden Light Extract Medium Crystal 120 250 grams Chocolate Malt 600 200 grams Roasted Barley 100 grams White Sugar 500 grams Brown Sugar 200 grams Mangrove Jack’s British Ale Yeast and the 2 kit yeast packs and fermented at 20° C for three weeks. Yumo and only one month in the bottle, gunna be a joy to taste test each month. ? This will get better and better. Only did a 30 minute hot steep of the cracked grain, quick boil, added malt and sugar made up to 23 litres. This will now be the house stout and this house likes a good stout. Black as a blue bulls fundamental on a moonless night. Link to comment Share on other sites More sharing options...
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