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I know many here like the Old, but I have to admit I find it has a nasty chemically taste now, after a couple of batches of Coopers Dark and Stout from the Malty brewery. I can't go it any more.

Tried Guiness extra stout in a can the other day. Same story.

Coopers sparkling still puts a smile on ...

My apologies for that stray apostrophe. Those little beggars creep in everywhere.

A confession. I never take two hydrometer readings before bottling. I go mainly by the bubbles in the airlock. Then I take one reading before bottling. If it seems reasonable, I go ahead and bottle.

(In 13 batches, I have had one stubbie blow it's bottom off - but I suspect that was a flaw in the ...

Dogger Dan wrote: As esters and some flavours are a result of the yeast budding, in a lager you would want to minimise the amount of budding.
Dogger

What is budding?

Malty

lethaldog wrote:If you cant keep your fermenter under say 22*C then id go for a saflager which will brew into late 20's early 30's

That would be a safALE, lethal.

Rinse them in boiled water - you want to maintain sterility.

Malty

From memory, the Blue mountains lager says to brew at 20deg+, so it doesn't sound like a lager yeast to me.

I substituted the Saf W34/70.

Malty

All my batches have been good so far, but no.10 has an hint of old bandage that's really putting me off.

What is it?

Malty

I havent yet tried using cultured stubby yeasts but am i right in saying that bottle conditioned beers for sale in shops ie coopers, creatures etc have a different yeast added at bottling primarily for bottle conditioning, carbonation. So is this yeast really suitable for trying to clone the beer ...

da_damage_done wrote:you r gonna have to hop it up

it's way too sweet

What is way too sweet?

I have some stubbies of this that I'm wanting to use to make a yeast starter, to brew my own Sparkling. 2 questions for yall:

1. If I use the Coopers Sparkling Kit, light malt and the starter, will I get a result very similar to the original? Or do I need to do something different?

2. Is the Pale ...

I haven't tried adding grain - just using the coopers kit and liquid malt extract. But I'm pretty happy with the results I'm getting so far. I do add hops to some.

Malty

Yeah, I've done 6 lager brews over the winter. Can't wait till summer!

I wrote here about a month ago asking for asvice about my Bavarian lager, which lacked that lager taste and crispness.

That was at 7 weeks in the bottle. By 12 weeks it's like a different beer: clean, crisp and delicious. Just what I'd hoped for in fact.

Amazing what a difference 5 weeks can make ...

I cold condition in the bottle and most of my lagers have very little sediment, all stuck nicely to the bottom!

Malty

It's a bit irrelevant now, but it's at Tahmoor, NSW

Malty

My local Bilo has the Coopers ranges at $9 this week, including the International range.

Is there any benefit in storing around 7 deg C for lagers?

I'm not set up with fridges, second fermenters etc, but I do have a shed that stays around 7 Deg through winter. Is it worth putting my lagers there? Will I get the c.c. effect over time?

Malty

If I'm making a pale beer, does boiling the malt like that discolour the beer?

Also, how much malt/litre? I've never used any!

Malty.

Thanks for that, rwh.

Did you have any thoughts on what would result from my proposed alternative method?

Malty