Waylon Posted June 30, 2016 Share Posted June 30, 2016 Yep that black beast will have some punch! But Ill knock em down.... go the roasty! Should be a good brew to bottle age for a few years Link to comment Share on other sites More sharing options...
Mark D Pirate Posted June 30, 2016 Share Posted June 30, 2016 G'day Drinkers' date=' been do'in a taste test of a stout 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° Black as a blue bulls fundamental on a moonless night. [img']wink[/img] Bloody jebus ...what was the OG on that bad boy ? Link to comment Share on other sites More sharing options...
Waylon Posted June 30, 2016 Share Posted June 30, 2016 My ex said to me once you go black you wont go back Link to comment Share on other sites More sharing options...
Magnaman Posted June 30, 2016 Share Posted June 30, 2016 G'day Drinkers' date=' been do'in a taste test of a stout 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° Black as a blue bulls fundamental on a moonless night. [img']wink[/img] Bloody jebus ...what was the OG on that bad boy ? G'day Markoman the OG was about 1.072 and FG at about 1.015, so about 7.6 % ABV in the bottle. G'day Waylon, you nailed it mate, i'm going to have to keep trying it each month, got 29 bottles. Don't cry for me, I'll cope. Oh and get another one under way. Cheers. Link to comment Share on other sites More sharing options...
jeremy-o Posted July 2, 2016 Share Posted July 2, 2016 Rauchbock, fantastic body on this thing. The smoked flavour is present but it's mellowed a lot over time. I think this will keep improving, if I can keep my hands off it... It was primed with DME and I reckon the yeast still have something to work with (though carbonation's pretty good considering my rough calculations). Link to comment Share on other sites More sharing options...
ben 10 Posted July 2, 2016 Share Posted July 2, 2016 A bottle of my Kettle Sour. And oh what a lovely and spritzy drop it is. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 3, 2016 Share Posted July 3, 2016 This was from yesterday's brew day, my German lager style brewed with home grown Hallertau hops as a late boil addition. It's been in the keg about 3 weeks or so now and is really tasting nice. Certainly has that typical flavour associated with this style, so it would seem that growing the hops out of their usual region hasn't affected their flavour too much. Looking forward to brewing another one next year after harvest! Cheers Kelsey Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 4, 2016 Share Posted July 4, 2016 My latest stout, was kegged mid May, nice and roasty with a small hint of chocolate in there as well. Nice thick body too, perfect for a big dark ale. 7% ABV. Cheers Kelsey Link to comment Share on other sites More sharing options...
Kradmelder Posted July 4, 2016 Share Posted July 4, 2016 Nice beer porn Otto! My latest batch of Weiss was ready for drinking this weekend. One of best Weiss beers I've made. Last weekend a mate stopped by and had a Bock. Now he wants some of that as well. The problem is bottles. They are not east to accumulate. You need to become like Shylock with beer. For each beer you take I demand 2 bottles back as interest. Double after a week with no bottle return Link to comment Share on other sites More sharing options...
ben 10 Posted July 14, 2016 Share Posted July 14, 2016 Having a lager while cooking some lamb Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 14, 2016 Share Posted July 14, 2016 Looks great Ben! Link to comment Share on other sites More sharing options...
ben 10 Posted July 14, 2016 Share Posted July 14, 2016 Looks great Ben! Thanks buddy! Not quite as clear as yours but not a fining in sight. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 16, 2016 Share Posted July 16, 2016 I didn't end up using isinglass in my latest lager because the yeast dropped like a stone on its own. I did use Polyclar though. Anyway, I had a glass or two of my latest red ale during today's brew day, this one was the original recipe tweaked slightly - a tad less black malt just to lighten the colour a bit. And of course fermented with 1469 yeast which I think is a perfect fit for this recipe. It's nicely balanced with neither the malt nor the hops overpowering it, but both equally noticeable. Cheers Kelsey Link to comment Share on other sites More sharing options...
porschemad911 Posted July 16, 2016 Share Posted July 16, 2016 Looks good Kelsey! The English Bitter I recently fermented with 1469 is about the same colour, but a shade darker. It's a great yeast, lets both the malt and hops come through nicely and attenuates well for a nice dry finish that makes me want to keep taking another sip. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 16, 2016 Share Posted July 16, 2016 Looks good Kelsey! The English Bitter I recently fermented with 1469 is about the same colour' date=' but a shade darker. It's a great yeast, lets both the malt and hops come through nicely and attenuates well for a nice dry finish that makes me want to keep taking another sip.[/quote']Cheers mate! Yep that's exactly how I'd describe the effect of the yeast on this brew. I just brewed a proper English bitter today, which is a re-brew of a recipe I did earlier in the year. That cube got infected so hopefully I have better luck with it this time around. Will be interesting to see how it turns out with the 1469 yeast. Link to comment Share on other sites More sharing options...
porschemad911 Posted July 16, 2016 Share Posted July 16, 2016 Cheers mate! Yep that's exactly how I'd describe the effect of the yeast on this brew. I just brewed a proper English bitter today' date=' which is a re-brew of a recipe I did earlier in the year. That cube got infected so hopefully I have better luck with it this time around. Will be interesting to see how it turns out with the 1469 yeast. [img']cool[/img] Cool, good luck with that one! I've been moving half wine barrels around and shovelling dirt all day for the good cause of my wife's rose plantings. So to quench my hard-earned thirst, I've been enjoying a couple of glasses of my Coopers Original Series stout + Briess Traditional Dark LME fermented with Coopers commercial ale yeast. This stout was pretty average at first. The Traditional Dark LME was completely the wrong fermentable to use - it's geared more towards brewing a dark lager or something. I should have never listened to the guy at my LHBS who told me it was the same thing as the Coopers Dark LME when it was completely different. And then I don't think the yeast were super-healthy, since when I bottled it there was a distinct vegemite / soy sauce flavour. It's improved a lot after a few months in the bottle though. The strange flavour at bottling is gone, and everything's melded together nicely. In terms of flavour it tastes more like a Baltic Porter than a proper stout, but with some extra esters from the Coopers yeast. So in summary, it's completely wrong compared to what I was trying to brew, but it is rich, smooth and very enjoyable on this cold winter evening! I'm really tempted to fill my 1.2 litre stein from my Tap-a-Draft setup, but that would probably be a mistake ... Link to comment Share on other sites More sharing options...
Scottie Posted July 22, 2016 Author Share Posted July 22, 2016 The best IPA I've brewed. I have brewed a lot based on the Coopers Kit, this one was my first All Grain IPA attempt. Don't know why I waited so long, well I was worried about getting the too much bitterness. The resulting bitterness is pleasant and lingering, very moreish. Biggest problem with this beer is I can't find the recipe Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Scottie Posted July 23, 2016 Author Share Posted July 23, 2016 RIPA Stoked that I found the recipe, I must have accidently overwritten the original when I designed my RRIPA. Anyway for anyone who accidently overwrites or deletes a BeerSmith2 recipe go to C:\Users\Documents\BeerSmith2\Archive where there is a list, not by recipe name, of everything that has been in your Beersmith. RIPA 10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) 8.00 g Calcium Chloride (Mash 60.0 mins) 3.75 kg Pale Malt, Maris Otter (5.9 EBC) Grain 3 79.8 % 0.50 kg Rye Malt (9.3 EBC) Grain 4 10.6 % 0.25 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 5 5.3 % 0.20 kg Acid Malt (5.9 EBC) 15.00 g Northern Brewer [8.50 %] - Boil 60.0 min Hop 18.00 g Chinook [13.00 %] - Boil 30.0 min Hop 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 20.00 g Cascade [5.50 %] - Boil 15.0 min Hop 20.00 g Cascade [5.50 %] - Boil 6.0 min Hop 15.00 g Mosaic (HBC 369) [12.25 %] - Boil 1.0 min 1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 13 20.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 14.0 Days Hop 14 0.0 IBUs 10.00 g Cascade [5.50 %] - Dry Hop 14.0 Days Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
jeremy-o Posted July 23, 2016 Share Posted July 23, 2016 Drank the last of my rauchbocks tonight It's my best beer yet for sure. Also finished everything else - there was a genmai pils and a mandarin bock in the cupboard from old experiments. They went down well, especially the mandarin bock, which seemed to get three times better with the extra couple of months. Now I'm dry, and my classic pils is being stubbornly slow to carbonate. Link to comment Share on other sites More sharing options...
Koo wee brew Posted July 24, 2016 Share Posted July 24, 2016 FLAME OUT PALE 1kg LDM 1kg Wheat LDM 50g Galaxy @ flame out. 18L US 05 @ 18C 4% ABV (Kegged) 18+ IBU ???? WOW, what an easy drinker. So much flavour and aroma. Light on the bitterness. A real thirst quencher. I dry hopped and keg hopped this one with 20g of Galaxy respectively. It is still quite murky only having Kegged and carbed it up yesterday. I'll post a pic when it clears. (I did a 10L boil (1040 gravity) and threw the hops in at flame out. Lid on the pot, and let cool overnight. Not sure on the IBU's?) Cheers, Dave. Link to comment Share on other sites More sharing options...
Payno Posted July 24, 2016 Share Posted July 24, 2016 Sunday evening session alternating between my IPA and The Devils Porter With the odd Styx River PA, Cascade Draught and Scotch Ale for good measure. IPA turned out quite nice for a quick recipe: Coopers OS Pale ale 250 cgms med crystal 1.3kg LDM 10 gm of centennial, Amarillo and simcoe 10 min boil & 15 gms of each dry hopped 11 litres Us05 Link to comment Share on other sites More sharing options...
jeremy-o Posted July 28, 2016 Share Posted July 28, 2016 Finally got these pilsners carbed up. Real easy drinking but I'm not there just yet. I need to nail this malt; considering how well it worked for my rauchbier, I might try priming with DME again soon. Link to comment Share on other sites More sharing options...
Waylon Posted July 28, 2016 Share Posted July 28, 2016 Looks bloody nice Jeremy, I drinking lots of MT Hood lagers And saaz pilsners, Made with brews with combinations of Vianna & Pilsner malt and 5-7% amounts of carapills They are bloody nice drops used WLP829 steam lager And then WLP800 pilsner yeast and saved the cake slurys to great affect , just dropped a saaz pilsner cube into saf34/70 because I didn't have any WLP800 left at hand, Link to comment Share on other sites More sharing options...
Beerlust Posted August 3, 2016 Share Posted August 3, 2016 Hi guys. I have the day off tomorrow, so I am enjoying a little mid-week tipple. Well "little" is stretching it a bit. I keg most of my brews these days, but still bottle a few from each batch with what I can't fit into the keg(s). It's nice to see how they drink when naturally carbonated in the bottle down the track. Bottling also allows me to get some age into them as well. Anyways, am currently enjoying a nice citrusy pale ale I bottled back in late April. It's a very enjoyable mix of a number of different hops that offer different things in the three distinct areas of hop influence, they being bitterness, flavour, & aroma. Another pour of this into the pewter stein to finish off the longneck, then probably some commercial Sparkling Ale, followed by a longneck of my Blueberry Porter. Most enjoyable. Cheers & good drinking, Lusty. Link to comment Share on other sites More sharing options...
Koo wee brew Posted August 3, 2016 Share Posted August 3, 2016 A spin on the old brown dog- Morgan's dark ale 1.5 kg light LME. 500 g DME. 300 g medium crystal (hot steep) 25g Cascade @ 10 mins 25g Cascade @ flameout 30g Mosaic dry 23L US-O5 Had a couple of pints out of the keg tonight. What a great drop. A blend of roasty/chocolate/citrus flavours. Nice Cheers, Dave. Link to comment Share on other sites More sharing options...
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