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Bottled the CPA extract yesterday - tasted it off and it seemed a touch too bitter. I went 8g of POR at 60, 30, 5 instead go the 6g suggested by rwh simply cos i had ~24g of POR! Its going into storage for a month and will leave a few months after that to let the bitterness mellow a tad but other than that, the taste was good. Not very hoppy and maybe a tad thin on malt? Colour was good, nice and pale.

But the honey porter is a different story altogether, that is one hell of a tasty brew. Will let that sit till the nights get cooler and i think it will be a winner. The honey flavour is subtle, good dark colour and malty, slight caramel flavour. See previous posts in this thread for the recipes.

If it tastes a bit bitter now it may work out just right. I find that properly hopped beer tastes a bit strong out of the primary. Once carbonated it will taste less bitter IMO

Fingers crossed mate!

I counted my full longnecks last night - 275 reckon i can let the newest ones sit for a while while i drink the ones from last year! Having so many means its easier to let them age and try and few bottles every few months and see how they are going.

I started stocking up for Christmas last year and ended up with about 140 longnecks for the Chrissie break. Thought it was great but drank every drop over the two weeks off and am now trying to get a stockpile again. Very hard to let them sit.

I'm working my (Alexander) butt off trying to get to a stage where I have a big buffer of beer, but some bastard keeps drinking it all!

Reading about the Jovial Monk's tendency to rework your recipes... There was a guy in Melbourne who was a seller of maps. I bought maps off him a couple of times, but stopped when I got sick of him annotating them (in ink) and telling me that the NatMap people were just plain wrong. He was right, of course, but what if I didn't want his pen all over my map?

Topic Exhumed!!!

Reason for this is i'm keen to put RWH pale ale down again, last time i boiled all teh ingrediants and this time i want to refine my tech and retain some pale colour. Also i will be dumping it straight onto the yeast cake that currently has a CSA on it, what's everyones tech. for doing this? Like getting the temp right so i don't kill the yeast and stiring the mixture, does this cause any problems?

Cheers.

Yeah, make sure your temp is below 30°C, preferably as close as possible to your fermentation temperature. The technique:

1. Bottle beer.
2. Pour new beer on top.

cool, so i have to make up the full 23 liters before adding it to the fermenter?

Not necessarily. You just have to make sure that none of it is too hot. About 40°C or below should be fine, and if you add a fair bit of cold water first then you could probably get away with adding things hotter.

groovy, one less thing to clean/sterilise!

Yup. And people do it up to like 6 times too!

Did my CPA last year with BE1 and dry hopped 25g Nelson Sauvin.
Turned out beautiful at 6.7%, but will go the BE2 or extract next time.

Got a three bottles left for cracking on the daughters 1st birthday.

I did my Coopers Pale Ale kit a few weeks ago now, and it's become bloody fantastic in the last week. It's the best brew I'm currently drinking, very similar to JS golden ale, and all it was dead simple as well.

Coopers Australian Pale Ale
Coopers Light Liquid Malt Extract
15g Amarillo Hops (AA - 8.9%) @ 20 mins
15g Amarillo Hops (AA - 8.9%) @ 10 mins
10g Amarillo Hops (AA - 8.9%) @ 5 mins
Safale US-56 Yeast

It goes down incredibly quickly, you'll be drinking a pint, and suddenly wonder where it all went just a few minutes after pouring.

Trizza.

Wow, look very ximilar to Pale Ale's recipe!

So much amarillo, mmmmm, missing my amarillo ale, think that will be next one on the list.

Trizza, funny how you look down and the pint is empty, you could swear soemone is drinking your beer!

rhw,
just wondering how the extract version of coopers pale went? Recipe was:

1 1.5kg tin of Coopers Liquid Light Malt Extract
1kg Light dry malt extract
85g Dry wheat malt extract
40g crystal malt, steeped
Total IBU: 15.8

Im thinking of doing this in the near future and kegging it. cheers

Made that but IBUs crept up to near 25.

If you keep IBUs to 15-16 and ferment nice and cool (16C) with a recultured CPA yeast you'll make a very nice beer.

Dr Smurto, I've used the CPA kit only once, with just a BE2 and 25g Nelson Sauvin dry hopped.
The flavour of the NS was awesome, but next time I'd do it again with 100% malt. I'm leaving BE's behind now.

EDIT hows' that... I just realised I've already posted. and got my recipe wrong.
That'll teach me for posting without checking the 2nd page.
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