What's next?
Tipsy wrote:I was going to do another Coopers sparkling, but I've done the right thing and bought the missus a new fridge. (Guess who's got a brew fridge) So I might do an ESB Czech Pilsner.
And I bet you made it so it was all "her" idea
A homebrew is like a fart, only the brewer thinks it's great.
Give me a flying headbutt.......
Give me a flying headbutt.......
Whats wrong with cold?? I dont mind the drop at all.lethaldog wrote:Timmsy wrote:Am going to put down the Cold i got with the fermenter with a brewcraft i think converter number 15. Thay say it spose to make a Carlton Cold Version. Then i have no idea what i want to do
I put down the cold on the weekend. I have to bottle a Coopers Canadian blonde which i added the brew converter 1 with 325grms or honey. On the weekend i brought a Little creatures Pale Ale Clone which is 1can of Coopers traditanal draught, 1 can of coopers wheat, 300grms dextrose, 2 pakets of cascade finishing hops and 1 paket of 15grm of american ale yeast.
Am going to have another look at the HBS this weekend and see what else i can do. Any ideas people??
Blandy, Cat and rwh
Not to double hijack the thread.
I also am a Melbournite, and relatively new homebrewer. It would be great to meet up with anyone local to swap recipes/tastings.
Have started home brewing with another 3 mates, and have already had one successful tasting, with another planned for end October.
BTW we mixed the beer tasting with appropriate foods which went really well.
My current brew is a James Squire Amber Ale clone. The next brew (#4) is going to be some kind of summer beer, maybe the Coopers mexican which I have seen on another thread.
Not to double hijack the thread.
I also am a Melbournite, and relatively new homebrewer. It would be great to meet up with anyone local to swap recipes/tastings.
Have started home brewing with another 3 mates, and have already had one successful tasting, with another planned for end October.
BTW we mixed the beer tasting with appropriate foods which went really well.
My current brew is a James Squire Amber Ale clone. The next brew (#4) is going to be some kind of summer beer, maybe the Coopers mexican which I have seen on another thread.
Heya Matto. Not sure when the next homebrew get-together will be. We actually know each other from an orchestra we play in (the players in this orchestra just happen to often be engineers and uni students - obviously beer lovers). We can let you know if you like.
There are a few home brew clubs around Melboure which are absolute info gold-mines if you want to improve your skill (or so I've heard; I haven't actually ever been to a meeting). There's a lot of info that you can only pick up from experienced brewers (as we all know; we're here after all). I'll post another thread about clubs.
There are a few home brew clubs around Melboure which are absolute info gold-mines if you want to improve your skill (or so I've heard; I haven't actually ever been to a meeting). There's a lot of info that you can only pick up from experienced brewers (as we all know; we're here after all
). I'll post another thread about clubs.w00t!
I did a bit of a Google. Here's what I found:
3kg light liquid malt
350g dried wheat malt
50g Hallertau + 50g Saaz @90 mins
20g Saaz @15 mins
1 tsp or half a tab of irish moss @15 mins
15L boil, topped to 23L, OG 1.050.
Use a saflager or other lager yeast.
Now, I can convert this to an all-extract recipe for you if you like:From Dave Line's book: I gleaned his text (pp 142; ISBN 0-9619072-3-1)
for four, (4) gallons Stella Artois, 90 minutes, stepped all grain
mash. First step 55C half-hour than 66C for 1.5 hours.
7lb crushed lager malt
12 oz crushed wheat malt
1.5 oz Hallertau hops
& 1.5 oz Saaz beginning of boil
0.5 Saaz last 15 minutes of boil
1 tsp Irish Moss as usual
O.G.=1.050 (4 gallons)
Use lager yeast
Good Luck
Largo
3kg light liquid malt
350g dried wheat malt
50g Hallertau + 50g Saaz @90 mins
20g Saaz @15 mins
1 tsp or half a tab of irish moss @15 mins
15L boil, topped to 23L, OG 1.050.
Use a saflager or other lager yeast.
w00t!
-
Cortez The Killer
- Posts: 261
- Joined: Friday Aug 25, 2006 9:24 am
- Location: Wollongong
- Contact:
basically you disolve your malt in water and bring it to the boil
at 90mins before you turn off the heat you throw in you 50g of hallertau + 50g saaz
then at 15mins to go throw in more saaz
its a 15L boil so you will need some way to cool the wort down before you pitch the yeast, and also the the ability to boil 15 litres
cheers
edit: speling
at 90mins before you turn off the heat you throw in you 50g of hallertau + 50g saaz
then at 15mins to go throw in more saaz
its a 15L boil so you will need some way to cool the wort down before you pitch the yeast, and also the the ability to boil 15 litres
cheers
edit: speling
He came dancing across the water.
Cortez, Cortez. What a killer!
Cortez, Cortez. What a killer!
I will have to give this one a go, the last stella i did was simply a brewcraft czech pilsner and a #62 czech pilsner converter, but this one sounds great, i would go with a wyeast czech pilsner yeast thoughrwh wrote:I did a bit of a Google. Here's what I found:Now, I can convert this to an all-extract recipe for you if you like:From Dave Line's book: I gleaned his text (pp 142; ISBN 0-9619072-3-1)
for four, (4) gallons Stella Artois, 90 minutes, stepped all grain
mash. First step 55C half-hour than 66C for 1.5 hours.
7lb crushed lager malt
12 oz crushed wheat malt
1.5 oz Hallertau hops
& 1.5 oz Saaz beginning of boil
0.5 Saaz last 15 minutes of boil
1 tsp Irish Moss as usual
O.G.=1.050 (4 gallons)
Use lager yeast
Good Luck
Largo
3kg light liquid malt
350g dried wheat malt
50g Hallertau + 50g Saaz @90 mins
20g Saaz @15 mins
1 tsp or half a tab of irish moss @15 mins
15L boil, topped to 23L, OG 1.050.
Use a saflager or other lager yeast.
You could reduce the volume of the boil, but you'll need to increase the amount of hops that you use due to the lower hop utilisation that occurs in a more concentrated sugar solution. Or add half the malt to a 7.5L boil, then use the same amount of hops, then add the rest of the malt right at the end. Not exactly cocher brewing technique, but it works just fine. Only thing you miss out on is the hot break so your beer might be slightly hazier when you cool it ("chill haze"), but it doesn't affect the flavour or anything else, just the clarity.
When you don't use a wort chiller, you miss out on the cold break anyway, so your beer is probably already going to be cloudy.
Here's the basic all-extract boil technique in Palmer. It goes into all the detail of how to add the hops and malt and stuff, then how to cool without a wort chiller. The whole deal.
When you don't use a wort chiller, you miss out on the cold break anyway, so your beer is probably already going to be cloudy.
Here's the basic all-extract boil technique in Palmer. It goes into all the detail of how to add the hops and malt and stuff, then how to cool without a wort chiller. The whole deal.
w00t!