homebrewandbeer.com

I'm getting pressure from the missus to clean out my HB cupboard and make room for some of her stuff. So what better way to make room, than to use up some of my supplies!

So here are the ingredients I’ve got at the moment to choose from:

Cascade Mahogany Porter can
Coopers Pale can
Coopers ...

I recently made a Coopers Mexican Cerveza with 250gm LDM, 750 Dextrose, 250gm Maltodextrine. I used the yeast that came with the kit and just wanted a easy to swill after mowing the lawns kind of beer.

It was in primary ferm for about 2.5 weeks, and then secondary fermentaion for about a month ...

Just found this on NEWS.com.au. The must have found some of these taste testers, in some of Australia's beer bogan capitals!

The top 10 beers in Australia, as rated by a recent test by consumer advocate magazine Choice.

1. VB

2. Toohey's New

3. XXXX Gold

4. Carlton Draught

5. Carlton Mid

6 ...

My top 5 Aussies in no particular order:
- Little Creatures Pilsner (actually liked it better than the PA!)
- Coopers PA
- Boags Strong Arm
- Jimmy Squires Amber Ale
- Carton Draught (Tap only, as my trusty ol' faithful!)

This might be an obvious question, but you didn't use the same full stubby amount of Dextrose for your 1/3 stubby did you

Otherwise that will be why!

OK - My Coopers Ginger beer is reasonable (Stock Coopers tin + 1kg Raw Sugar brew). Spicy with a very strong ginger flavour, but it lacks perhaps just a little sweetness. How would 250gm of lactose go in a Ginger Beer, just to add a little sweetness or is there something else I could use?

I've got a tin of Coopers Mexican in the cupboard (Woolies special!), I usuallly use 100% malt in all my beers (english beer is usually my style), but a malty Mexican beer seems a little strange to me.

How does it turn out using 1.5kg LDME?

I recently made a Draught with 25gm POR and I boiled it for 20 mins. I only just finished bottling it, but the aroma was a little over powering. Try maybe 10gms boil and perhaps another 10gm dry in the wort.

My 2 cents
Azza

How would Lactose go in Ginger beer. Mine is very dry and bighty which is fine, but a little sweetness would help balance it out I think.
Is there another way to make it sweeter?

I'm trying to make a stock Aussie type draught beer that I can share with those who don't like some of my more exotic beer tastes. (stouts/nut Browns/ killkenny etc.)

Here's my likely recipe:

1 tin Thomas Coopers Draught
500gm LDME
500gm Morgans Dark Crystal Malt extract
500gm Dextrose
Pride of ...

I tried to make a Killkenny as well some time ago, using the following recipe with my tasting notes below:

1x Tin Morgans Amber Ale
700gm LDME
500 Dextrose
250gm Cried Corn Syrup
10gm Teabag of Goldings hops

Tasting notes:
05 May 06 Start SG1044
13 May 06 Bottled - Final SG1014 Very heavy ale ...

You might be right. I haven't the experience in Hop experimentation yet to know the tastes and effects of each hop type.

Bottled the Newcastle Brown Ale yesterday and so far it tastes alright. Bit darker in colour than what I remember of the authentic NBA, but tastes good already.

I checked the local Brew shop yesterday in Adelaide for the Iso hop extract, as recommended in the Old Specked Hen recipe below. This ...

Just though I'd provide an update on my Ginger beer. In the end it fermented without any further issues, after the addition of the extra SAFALE yeast.

I opened the first stubbie yesterday (about 2wks old) just to see how it was progressing. Lovely! Easy drinking with a lasting bight in the back of ...

I bought a kit from Brewcraft to make up a Newcastle Brown Ale (as per my last post). Although I intend to use a SAFALE 04 yeast, the kit came with a yeast with the code RAB on it.

I'd like to know what I may be able to use thisfor on another occasion. Does anyone know what the codes means, or ...

Thank's all for your help. I used an extra Safale yeast I had at home, and now it's bubbling away like a dream.

I can now look forward to a crisp, bighty ginger beer come summer.

Cheers
Azza

In hindsight, I wish I had done that with my handgrenades. :roll:

It will release the presure in the bottles and provided there is still enough suger/live yeast, it will just carbonate again. No biggy. Maybe give them a little shake again, just to stir up any possible suger and yeast that may lay ...

I had a similar problem with a Draught brew I did with the dry enzymes. I let it go bubbling away for a time much longer than normal. However, because of the enzymes, it continues to use up more of the sugars than normal. In the end, despite the fact that I'd left the brew about 1 week longer than I ...

What type of yeast would be best to use?
I have a spare Safale yeast, but I'm not certain what's best for Ginger Beer?

Thanks Again
Azza

I went to the local HBS to buy supplies to make a Newcastle Brown Ale, and the guy asked what my water was like. He was a Englishman and said that within the UK, there is a significant differences in water 'Hardness' between regions, hence the varied types of beer available across the country.

Ie ...