Discuss making up beer kits - the simplest way to brew.
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Ditch
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by Ditch » Tue Feb 24, 2009 2:53 am
THE EMBALMER wrote: Will have to get more bottles for my Real Ale now
Bottled Real Ale ? Isn't that a bit of a contradiction in terms? I mean; I've had Old Pec' in bottles, one time. But, somehow, putting what one would more normally consider a keg beer into a bottle? It just seems Wrong
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THE EMBALMER
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by THE EMBALMER » Tue Feb 24, 2009 11:30 pm
its only cos bottles are free and wilcos ran our of kegs!!and for ease of transportation to places ect
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brysie
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by brysie » Wed Feb 25, 2009 12:08 am
ditch man a placcy barrel cant be what we would call authentic,
but needs must when the devil farts in your face.....
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verno
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by verno » Wed Feb 25, 2009 11:55 am
I noticed on my Coopers European kit it said to use 1kg of brewing sugar. Then further down it said 500g light malt extract and 300g brewing sugar.
Can someone explain why these might be different?
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xena wino princess
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by xena wino princess » Fri Feb 27, 2009 2:52 pm
We always find that the Coopers kits are good quality and consistent and we never seem to get a stuck ferment with them. I have to agree with Ditch, and why would'nt I, that the stout is great. The real ale is my personal favourite and the Cerveza hits the spot. And BrewGenie.com currently have them at £9.99 which is worth taking a peek at.
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crafty john
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by crafty john » Sat Feb 28, 2009 8:49 pm
xena wino princess wrote:We always find that the Coopers kits are good quality and consistent and we never seem to get a stuck ferment with them. I have to agree with Ditch, and why would'nt I, that the stout is great. The real ale is my personal favourite and the Cerveza hits the spot. And BrewGenie.com currently have them at £9.99 which is worth taking a peek at.
Just placed an order for a dark ale, draught bitter, and to get my order posted free I just had to buy a beaverdale wine kit, some dextrose and a couple of bags of spaymalt
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Popey
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by Popey » Sun Mar 01, 2009 10:47 am
crafty john wrote:Hi all
The guy at my local HB shop advised me that cooppers beer kits are probably the best kit in that price range, I think he charges about £11.00 or £12.00. Has anyone had much experiance with coopers kits? If so are they any good and can anyone reccommend any nice one's.
Cheers guys
the Ginger one is quite nice, IMO.....but i would say that,one of my favourite drinks is ginger beer, and to get an alcoholic one was marvellous. had a ginger proper beer in Aus and NZ and was happy to do their kit when i got back"
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rollin danny
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by rollin danny » Sun Mar 01, 2009 12:03 pm
Ive got a dark ale to put on latter.Havn't got any brew sugar in but got 500 g extra dark dry malt and some demerara.Was thinking of doing 500g of each .Any thoughts?
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Ditch
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by Ditch » Sun Mar 01, 2009 1:48 pm
Danny; I've got a Coopers Dark Ale knocking around here somewhere. Been too busy to put it on yet. But, what ye suggesting there sounds fine by me. I've never tasted Coopers Dark Ale yet. But, I spent an unseemly proportion of my life trying to taste just about anything else that could hold the name of a 'Dark Ale'. Made a drop or two too.
I'd go with what ye've got. See what ye think and take it from there. After all; None of this is written in stone.
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rollin danny
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by rollin danny » Sun Mar 01, 2009 8:17 pm
Right then its 50/50 dme and demerara.Will report back with results in a few weeks.
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Mogwyth
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by Mogwyth » Sun Mar 01, 2009 8:52 pm
I put my Old Dark in yesterday and used 500gms DSM+500gms brewing sugar+400gms unrefined dark cane sugar and I only made it up to 20 litres
SG was 1055 aiming fo an out of 5.75abv.
Looks like this after 18 hrs by the Rayburn.
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Ditch
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by Ditch » Sun Mar 01, 2009 10:09 pm
Mogwyth wrote:
Looks like this after 18 hrs by the Rayburn.
Have ye tested the temperature on that one, mate? Only, I know the sort of heat these stoves can chuck out. And that brew looks as if it's already peaked and the ferment's subsiding. Inside eighteen hours?
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Mogwyth
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by Mogwyth » Sun Mar 01, 2009 11:16 pm
Ditch wrote:Mogwyth wrote:
Looks like this after 18 hrs by the Rayburn.
Have ye tested the temperature on that one, mate? Only, I know the sort of heat these stoves can chuck out. And that brew looks as if it's already peaked and the ferment's subsiding. Inside eighteen hours?
About 68 f 20C, it's where I put all my brews most take 4-5 days to ferment out, foam is now higher than it was when I took the picture. The Rayburn is a solid fuel one and normally running on simmer so only lets out gentle heat.
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brysie
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by brysie » Sun Mar 01, 2009 11:33 pm
lovely
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Ditch
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by Ditch » Mon Mar 02, 2009 4:27 am
Mogwyth wrote:Ditch wrote:Mogwyth wrote:
Looks like this after 18 hrs by the Rayburn.
Have ye tested the temperature on that one, mate?
About 68 f 20C ..... foam is now higher than it was when I took the picture.
Ahhh, sweet! Must've just been 'Rearing It's Head' then? Left it's mark and sunk back down to brood ~ Darkly.
I'm liking the sound of this!
