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Author Topic: I will be brewing ....  (Read 788995 times)

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Offline Beerlust

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Re: I will be brewing ....
« Reply #6900 on: January 10, 2018, 09:48:56 PM »
Hi Pirate.

If it were me & wanting to know the grain better, make an English ale beer, Old Ale, or British style IPA that are typically more malt driven than hop driven in flavour.  ;)

I have a partial mash brew fermenting atm comprising some of this malt. I won't see the full benefit or taste it to any big degree, but am still interested in how it ferments & am happy to be supporting the local economy.

Cheers,

Lusty.
Awesome beer is just around the corner. I'll meet you there!

Online Leprechaun

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Re: I will be brewing ....
« Reply #6901 on: January 10, 2018, 10:51:56 PM »
48 hours after adding yeast. The party's on! Keepin it cool - it's just an experimental brew ay. Dropped temp to

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Re: I will be brewing ....
« Reply #6902 on: January 10, 2018, 11:42:43 PM »
Nottingham yeast at 13°c.
We will see

Offline FishersFirst

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Re: I will be brewing ....
« Reply #6903 on: January 11, 2018, 06:36:28 AM »
Why are you wanting to ferment it so low, Matt? Don't think it will be overly estery at 16 or 17C.

Offline cronessa

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Re: I will be brewing ....
« Reply #6904 on: January 11, 2018, 09:46:49 AM »
Tempted to give the new Cooper's malt a crack myself next week.

Thinking a very simple English style, mostly the ale malt with a touch of crystal, or an Australian sparkling ale.

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Online wally

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Re: I will be brewing ....
« Reply #6905 on: January 11, 2018, 01:25:55 PM »
I don't know that I'd be making a Kolsch style beer from the Coopers Ale malt grain. The Coopers Ale malt grain is reportedly & most likely the "Commander" or possibly "Compass" grain. Both are medium attenuators by design to be less fermentable to leave more body, & a more noticeable malt presence in the final beer. Very much suited to craft beers.

A Kolsch I would be looking for a cleaner more highly fermentable grain such as a typical Pilsner grain combined with something like Vienna malt as a base.

Cheers,

Lusty.


There were reports that Cooper’s were intending to use “Schooner” in their maltings.

Did this not occur?

Offline Scrivenovski

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Re: I will be brewing ....
« Reply #6906 on: January 11, 2018, 02:26:53 PM »
I don't know that I'd be making a Kolsch style beer from the Coopers Ale malt grain. The Coopers Ale malt grain is reportedly & most likely the "Commander" or possibly "Compass" grain. Both are medium attenuators by design to be less fermentable to leave more body, & a more noticeable malt presence in the final beer. Very much suited to craft beers.

A Kolsch I would be looking for a cleaner more highly fermentable grain such as a typical Pilsner grain combined with something like Vienna malt as a base.

Cheers,

Lusty.


There were reports that Cooper’s were intending to use “Schooner” in their maltings.

Did this not occur?
They definitely had people growing Schooner for them, and I thought this was their main focus. Maybe they are using a couple of varieties to supplement supply of different products if they werent able to contract enough Schooner.

Offline Mark D Pirate

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Re: I will be brewing ....
« Reply #6907 on: January 11, 2018, 04:15:04 PM »
It'll just be a clean lager style beer with minimal hop influence , just about getting to know a new product
100 % coopers malt , simple mash and healthy yeast .
I should have spare for Feb meeting if someone wants a bottle
Life begins at 40 ....IBUs

Offline Jules11

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Re: I will be brewing ....
« Reply #6908 on: January 11, 2018, 04:25:05 PM »
This is the analysis sheet.  Says Commander.


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Re: I will be brewing ....
« Reply #6909 on: January 11, 2018, 06:23:51 PM »
This is the analysis sheet.  Says Commander.



Cheers for the confirmation.


Offline Mark D Pirate

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Re: I will be brewing ....
« Reply #6910 on: January 13, 2018, 11:44:09 PM »
Well ...no idea what Coopers malt tastes like and doubt this batch will be a fair indication since it'll be lawn food in the morning .
Some dickhead had a nap and boiled for 7 hours ...well not my brightest moment
Life begins at 40 ....IBUs

Online wally

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Re: I will be brewing ....
« Reply #6911 on: January 13, 2018, 11:50:01 PM »
What’s malt toffee taste like Mark?

Offline vortex

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Re: I will be brewing ....
« Reply #6912 on: January 14, 2018, 08:19:06 AM »
Well ...no idea what Coopers malt tastes like and doubt this batch will be a fair indication since it'll be lawn food in the morning .
Some dickhead had a nap and boiled for 7 hours ...well not my brightest moment

Hatchy? What have you done with Pirate?
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Offline Hatchy

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Re: I will be brewing ....
« Reply #6913 on: January 14, 2018, 12:37:02 PM »
Well ...no idea what Coopers malt tastes like and doubt this batch will be a fair indication since it'll be lawn food in the morning .
Some dickhead had a nap and boiled for 7 hours ...well not my brightest moment

Hatchy? What have you done with Pirate?

Hahahahaha! That does sound familiar from somewhere. If you're doing it properly your (soon to be ex) wife is meant to cube the wort for you and take photos of you passed out next to the cubes.
I have nothing interesting to add here.

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Re: I will be brewing ....
« Reply #6914 on: January 14, 2018, 05:16:51 PM »
Clint, the reason I started the RIS fermenting so low was to avoid losing too much out the blowoff tube. I think it worked - I lost just over 2lt - out of 23lt. Once the blowoff tube stopped flowing I replaced it with an airlock and started raising the temp 1°c every 24 hours - I'll stop at 18. 2 day d-rest at 21 when fermentation is finished and into the bottles she goes. At 16°c tonight and still fermenting. Pic is of current gravity 😆

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Offline FishersFirst

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Re: I will be brewing ....
« Reply #6915 on: January 14, 2018, 05:55:38 PM »
Clint, the reason I started the RIS fermenting so low was to avoid losing too much out the blowoff tube. I think it worked - I lost just over 2lt - out of 23lt. Once the blowoff tube stopped flowing I replaced it with an airlock and started raising the temp 1°c every 24 hours - I'll stop at 18. 2 day d-rest at 21 when fermentation is finished and into the bottles she goes. At 16°c tonight and still fermenting. Pic is of current gravity 😆

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Makes sense. Nice one Matt.

Offline Mark D Pirate

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Re: I will be brewing ....
« Reply #6916 on: January 15, 2018, 05:17:35 AM »
Do you add simple sugars to boost the og matt ? Have read to add them on day 3 to reduce blow off and help prevent yeast stalling out
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Offline punkin

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Re: I will be brewing ....
« Reply #6917 on: January 15, 2018, 07:08:21 AM »
7 hours is not a 'nap'.
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Offline ben_sa

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Re: I will be brewing ....
« Reply #6918 on: January 15, 2018, 08:05:25 AM »
Gents,
I had a brew night a few weeks back... one of which was a dsga... i have a sneaky feeling i got drunk and missed the last addition of amarillo haha... it was 2am afterall...

How much should i dry hop to counteract?
Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer

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Offline Hatchy

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Re: I will be brewing ....
« Reply #6919 on: January 15, 2018, 10:32:13 AM »
7 hours is not a 'nap'.

No, it's a really fucking good nap.
I have nothing interesting to add here.