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Cheers! You have better eyes than my old ones, couldn't see it! Thanks for that.

Is there a list of drop-off points yet? I can't seem to find one.

Politics? On this forum?

I'm thinking about having my first ever go at a competition. I have an Australian Sparkling Ale, a Czech Premium Lager that I'm quietly happy with, and an English Strong Ale in Fermzilla at the moment. All I have to do is to summon up the courage!

I heard somewhere that Coopers buys their kit yeast in from an outside supplier. It's an all-round yeast, and bears no resemblance whatsoever to their brewing yeast.

You might try to find the White Labs WLP009 Australian Ale Yeast. I have used it with great success in Australian Sparkling Ales. There is a rumour that it's the yeast Coopers uses, but, apart from that, it's very good. I also second the culturing from Coopers bottles.

I seeem to remember Gash specifically recommending them, in fact.

+2

Welcome! Keep us up to date with your first beer.

Welcome! We've all started where you are now. Looking forward to being of help.

I seem to remember reading somewhere about adding a litre of fresh apple juice to the brew immediately before kegging it. Don't know about bottling, and even that info could be wrong.

I gave my ginger and lemons a boil, then strained them into Fermzilla. The GB is delicious.

Hello, I've been using the Kegland mini kegs for the past twelve months. I have 2 x 2L, and 2 x 5L, all with tapping heads. I pressure transfer from my cornys kept in a fridge in the shed into the minis to keep inside the house. I find the KL minis to be extremely well- finished, with no...

There is a lot of conjecture that White Labs 009 Australian Ale Yeast is Coopers. I've used it many times, and am very pleased with it.

I was supplied with the 0-15 with my Blowtie Spunding Valve kit. I found that the range was far too narrow for a novice pressure-brewer.

I changed mine to a 0-40 psi gauge.

Their White Labs Liquid Yeast delivery service was second to none.

Bottling was one of the reasons I stopped brewing 12 years ago. Pressure fermenting and kegging are the reasons I've returned.

Sorry! Bitter orange powder.

I use 1 -1.5 tbs