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bradmcm - I'm a little confused with some of the numbers here. I use a spreadsheet to do the conversion from Brix to SG once fermentation has started. It's a spreadsheet my LHB gave me some years ago when I started all grain brewing. It pretty much agrees with your 11.4 Brix being 1.046 SG...

Currently fermenting a Robinsons Old Tom clone. Recipe is from Graham Wheeler's Brew Your Own British Real Ale. This is maybe the third or fourth go at this one and so far they have all been very good except I haven't been able to hit the final gravity. Aim for 1.017 and the current batch is...

I'll only comment on point 6. My usual process is to cold crash to 1c for a few days prior to kegging with the keg being tapped anywhere from two to four weeks. No filtering. With your cold crashing and 10/12 weeks to tapping I wouldn't be throwing out half a jug. Mine is okay from the first...

The piece from the concert.....

I'm not actually listening to this, well apart from a short piece of video that was sent to me by text. My son is at this moment at a John Fogerty concert in Washington DC (one of the perks of working in Maryland for a few months). Both JF's sons playing and the great Kenny Aranoff on drums.

I've only made two Coopers brews so far, albeit it all grain and not kits. For both brews I cultured the yeast from a few Coopers Sparkling Ale (red) stubbies. Both have turned out great and on that basis I wouldn't use any other yeast. Certainly worth the effort.

The recipe is in the book. To be fair to the author Peter Symons, who has obviously put in an extreme amount of work to put the book together, and so not to breach any copyright that may apply, I can't reproduce the recipe for you. The book is really worth getting if your interested in "old...

The recipe isn't in 6 O'Clock Brews. I don't have Bronzed Brews. Leave that one to you spOrk. I'm currently drinking the 1953 Coopers Sparkling Ale recipe using cultured Coopers yeast. Very nice and very close to today's Sparkling Ale. I agree, the book is worth buying. There is a 1942...

Cold crash to your heart's content. I cold crashed all the time when I did bottle. Never had a bottle that didn't carbonate.

I would love to see a pic of the inside TwoCrows....

I just got hold of Peter Symons' 6 O'clock Brews. My next brew, when I have some room in the kegerator, will be the 1953 Cooper and Sons Ltd. Sparkling Ale. Many good things produced in 1953. Hope this is one of them!

I'm still relatively inexperienced in my all grain brewing journey and haven't had a lot of success with producing malty brews. I have made a few that were very good but a lack of record keeping and now I'm not sure how I did it. I was talking to my LHB recently and he made the comment that at...

I haven't used a fining agent since I swapped from bottles to kegs. I find that cold crashing gives me a clear enough result, most of the time. When I did bottle I used finings all the time. Never had an issue with not having enough yeast to carbonate the bottles. I've cold crashed and...

I use cling wrap on my fermenter. A few layers held on with a rubber ring. The wrap won’t seal the fermenter and CO2 will find its way out. If it couldn’t I think it would get blown off before fermentation finished. It goes a bit slack at the end of fermentation as pressure equalises (as...

A bit late but I did an Orange Marmalade Pale Ale. The recipe came from Grainfather’s recipe bank. It used both sweet and bitter orange peel powder. A great beer and improved dramatically around the 5/6week mark.

My limited experience with starters on a stir plate is that there is very little visual evidence of fermentation. Makes sense as continual stirring puts it all back in, so it’s happening, just not seen in the form of a krausen.

Okay. Cloud Surfer & Kadmium. Fermentation is at 18c. I usually increase to 21c for 3 or 4 days when it looks finished (Cover off a d rest and give it a chance get those last couple of points if there). Then crash it to at least 2c. Lower if I can. I leave it cold crashed for a few days but...

Nockatunga and Noccundra aren't far away. The western boundary of part of our friends holding borders Bulloo Downs.

Thanks Kadmium. My mind is at ease as I head to Thargomindah area to help out our friends who have a cattle property and also have station stays with great camping spots. The property is a picture at the moment after plenty of rain. Well plenty for that area at least. Lots of Queensland...

Thanks WEAL. I reckon you would be right. Thanks SHB. I'm kegging it. The last one I did was in bottles and you may well be right about a year or two but damn it was hard to get it to last past six months. It's a very nice beer.