homebrewandbeer.com

Drop a bit of the local newspaper in ( a small torn off bit).

It will fizz things up surprisingly well.

AH

PS. This is not a joke reply, but I can't guarantee the flavour wont be affected.

Mmmm, Pure Blonde is chemical filth. Obviously after 249 beers tasted it was only the fifties being slipped into his back pocket that allowed him to fully understand the delicate flavours and add it to the top twenty...

Personally the Coopers Lager should be in there as an example of what an Aussie ...

Hi again PA,

I ran the numbers thru BS and came up with the following BS!!

Your hop schedule in a full boil is worth 18.5 IBU.

Same again with boil vol reduced to 6l gets only 7.6IBU.

Bigger diff than I remember.

Recipe coming soon for the lager I have almost ready for CCing once I have ...

Hi again,

Yeah as I said "a bit "too" much obvious alcohol...

In other words I was hoping for that warming alcohol flavour that all Chimays and others deliver to varying amounts but this one is a bit too obvious but hey lets give it a few months and see.

I popped a Red Chimay into a glass last ...

Hi again,

Those doses of Amarillo probably won't add much bitterness anyway, assuming less than a full volume boil. Should add some nice hop notes though.

In regard to the smaller brew volume, I would think that would up the IBU as I am fairly sure it would be calculated at 23l.

Maybe some ...

Yeah but...

Oh buggered if I know, now I'm confused.

Gravity of the boil decides hopping efficiency.

This I presumed Coopers had taken into account.

They have calculated their IBU as per any AG brewer would.

If you boil the kit it is going to change, downwards one presumes.

I dont boil kits ...

Hi Pale Ale,

My thoughts are that its for 23l and malt additions will make no difference to the actual number as it applies to any given recipe.

Thats what I do anyway.

Commercial beers often have the details on the breweries website.

example - http://www.sierranevada.com/beers/paleale.html ...

THanks Lethaldog for the Chimay Blue recipe.

I changed it around a bit to suit what I was trying to get rid of.

1 x oldish tin of Muntons Premium Pilsner
1kg x of fresh LDME
.5kg x Brown Sugar
.25kg x Honey
30g of cascade steeped 20 min
handful of choc grain, cracked and steeped 20min
Brew cellar ...

One would assume that the dehydrating process used to make extracts is 'the' difference.

Like a previous poster said-

TV dinner versus freshly cooked dinner using fresh materials.

AG is 'potentially' a better option than extract brewing but care and significant skill and extra equipment (read a ...

Thanks for that.

I feel a little foolish really as I use google all day!

Found this upon checking and there is more kits covered but it still doesn't have the IBU for the Mexican Cervical.

Oh well, AH

Hi all,

Does anyone know where I can get bittering info on the Coopers kits like Morgans offer - http://www.morgansbrewing.com.au/produc ... port+Range

Coopers site doesn't seem to have it.

Many Thanks, Andrew.

I'm back!

I wouldn't bother with the lime either.

Nor the carapils.

I would have thought that it would only make it darker and I'm not sure thats what you want for this style.

US56 at 18c will give a very clean profile.

The Muntons yeast at the same temp should give a slightly estery flavour ...

That all seems about right accept the carapils maybe.

The Muntons yeast from my experience is quite fruity rather than the clean finish of US-56.

If using the Muntons I'd keep the temp under 22c or even lower, unless you want fruitiness?

Have fun, Andrew.

I notice it doesn't mention any boiling/kettling.

Does this mean that all the break material is included.

ie. a 15 - 30 min boil would really be absolutely nesc when using any of these malt extracts.

These are "kettled", no mention of 'break' material though.

http://www.morgansbrewing.com.au ...

A Northern Territory farm hand, radios back to his
boss,the farm manager.

"Boss, I gotta big problem here. I hit a pig with the ute. The
pig's ok but he's stuck in the bull bar at the front of my ute
and is wriggling & squealing so much I can't get him out".

The manager says "OK there's a 303 ...

Husband and wife sitting around the dinner table during the evening meal.

Wife - Went to the doctor today for a check up and he says I am in perfect health and have the tits and arse of an eighteen year old.

Husband - Yeah! What'd he say about your forty year old cu#t?

Wife - He didn't mention you.

Maybe with all that O2 available some wild yeast or infection of some kind went berserk or as it was the last bottle filled it had heaps of yeast in it. This combined with the extra O2???

Andrew.

Hi All,

Could this phenenom not be simply that with your own beer it is 'real' beer.

ie. No chemicals etc as per Germany's beer purity law. And of course actual flavour etc.

Australians are brought up on crap beer and beleive that is what 'beer' tastes like.

It doesn't take much exposure to ...

I'm thinking that maybe if they spent as much time working out how to make their beer taste less like various nasty chemicals mixed together, as they have on this wanky ad we would all be better off!

No one has mentioned cleanliness and sanitation. In my book this is the most important thing, but then maybe I'm just sensitive as I have had so many infection problems!!!

Maybe its just me. I have in the past made my brewing perhaps overly complicated though. Just getting back into it with a few ...