Recent content by Jon54

I'm in QLD so even 20 C is cooler than ambient. 😁

Thanks for reminding me of the 'beer101' link, which led me to the recipe. Scrolling down to the 'Brew" heading will show that suggested 13-18C temp range. Thomas Coopers Golden Crown Lage | Coopers DIY Beer 101 I'm calling this day 2 of fermentation: currently at 19degC and light tendrils of...

This article describes a somewhat faster method but when I read the comments I saw that even the author no longer follows it :oops: My brew was Thomas Coopers Golden Crown Lager. No directions on the tin so I looked them up and printed. I can no longer find the link, but the printout clearly...

My kit instructions also say (that after pitching at 21-27 deg C) "While your brew ferments try to keep the brew temp at the lower end of 13 - 18 deg C". Plus I had also seen your earlier post in this thread when you said, "I have my first batch of Coopers Lager under temperature controlled...

Yes - the kit yeast. Cooper's instructions were to mix, pitch promptly at ambient temps preferably in the low 20's, and then cool to around 13 deg (though I don't see how that would result in a better outcome... ferm'n might start and then be shut down?). You'll see my query above and links to...

Uh-oh… 48 hrs after pitching onto a 13°C Coopers Lager wort and there are no signs of activity! Just a limpid molasses-brown lake. Have I ruined it? I used the yeast sachet that came with the kit, plus a sachet of yeast nutrient I had from a previous brew.

Wort now cooling to 13C in the ferm fridge 😁

I'm about to start a Coopers Lager. Should the wort be chilled down to ~13 Deg C BEFORE pitching? Instructions (pphhtt...) say mix, pitch promptly then chill, but lager website elsewhere insist chill first. ?? <edit> MHB above notes "Good to note that a bigger pitch, *lower pitching and...

Those are also possibilities... and given that you don't particularly taste AS in the Brigalow but that you know when it's present in other drinks, maybe I shouldn't write off Brigalow completely.

I'll just reiterate that I didn't like the artificial sweetener taste in Brigalow's GB. That was the first GB I tried to brew. I still have 20 bottles which are 2-3 months old now and every few weeks I chill one down, taste it and pour it down the sink. Good carbonation and head though.

I thought white sugar was brown sugar with the molasses removed? 😁 Or should I be saying, white sugar is *raw* sugar with the molasses removed? (and brown is as you stated?).

Stevia I can taste, thanks to mistakenly buying a bottle of Bundaberg Ginger Refresher - their lo-cal version. Erythritol I have yet to try.

Advice accepted Nick - thanks. It was $150

I bought an Inkbird and (separately) a pre-loved wine fridge to ferment beer in. The fridge was off and warm when I picked it up and being the trusting sort I parted with the cash and slid the fridge *on its side* into my Forester. It wasn't until next day (24hrs max) that I got the fridge out...

Great to hear of your success. But the alcohol Man... where's the alcohol?! :D I've been distracted by buying a used wine fridge for fermenting in... and it won't cool... AT ALL! (A topic for a different thread I think).