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Hi all. I brew a nice dry stout, a slight variation on a dry irish stout but a little bigger. I am brewing it a third time and want to add a hop flavor to it and call it an American stout (FWIW) so I'm throwing in 56 g or so at flame out. The question is what hops? I don't really like a...

I'm getting one of these for my 50th Bday (!) I've decided. Currently I am all-grain in the kitchen and want to go up to 50L. I am curious if you find the additional 20L malt pipe necessary for smaller batches? I was thinking the 50L version would be good for high gravity beers in smaller...

I'm on my second batch using Coopers IPA. First was as directed, the second was modified with DME to make it a bit more robust. I now have 2 1/2 cases of this stuff and frankly I'm getting a bit yucked out. Too sweet, and too fruity. I liked it at first sortof but I just had my second today and...

I'm afraid you... ...won't. The reason: You are not a believer and this is unacceptable to my country and faith. You could BECOME a believer if Honey Malt became one deity you worship, say 3-4 time a month. Do it and we will consider your case and potentially initiate you into the heels...

Well I'm glad I asked! I sort of decided to use it in 4 recipes! I guess I'll try it in one and then see (taste!) I'm not in Oz I'm in Betelgeuse. You can visit by putting your finger on a globe, twirling it around with your eyes closed and chanting "ipa apa oompa" three times while clicking...

I Picked up ingredients for my brew day tomorrow and, on a whim, got some honey malt. I wanted to ad a bit of sweetness to my toucan recipes. But how much should I add? I was thinking just a bit, say 0.25 lbs (100 grams)? My recipe for tomorrow is: 1.7kg Thomas Cooper Heritage Lager 1.7kg...

That's good to know. I'll try the next two Coopers kits - my remaining from a sale - with different yeast. I'm a Scot though so I can't toss the yeast that came with the kits, I have 4 packs of it. Any suggestions?!

Just quick update - my non kit Pale Ale tastes great, no cider flavor, two weeks in the bottle. I couldn't wait another week so I chilled a couple and tried them out with my wife. So I'm thinking the coopers yeast, not enough time in the fermenter, or old goop made my last two batches cidery...

And that IS the name! Wow! Actually it is Confused Pommie ******* IPA! The AUs should be AA and I figured the total IBU was around 55. Oh and I scorched the bottom of the pot during the boil at one point - might give it more flavor. So maybe 'Scorched & Confused Pommie ******* IPA' Yeah that's...

yep, very perceptive!

I did this as my first IPA. I am not exactly sure what I have done here but I hope it is fantastic and delicious: Crystal 64 L 1.00 lb, Grain, Steeped 40 mins Light malt extract 9.30 lb total, 8 lb Alexander pale LME + 3.3 lb Coopers light LME Simcoe...

I've read about extract "tang" so perhaps that might be it for the last two batches - old LME. I've also been reading about acetaldehyde. Perhaps secondary fermentation is a good idea for me? Or 3 + weeks in the primary fermenter? I don't know but I am now finding millions of threads complaining...

Well that's discouraging. I've been thinking about recipes and looking forward to some good beer but frankly I am not interested at this point in going all grain. Too much work, too much time, & a whole set of additional "stuff" I would need. I am moving on from the no boil kits but I plan on...

Well the fermentation temp was pretty much 18-20 for two weeks. I used, for the last batch, the Coopers IPA + brew enhancer as directed (450 g of DME and 350 of dextrose I think it was.) It's irritating not to have good beer for my second batch! My recipe/log for this last one, which has been in...

I'm drinking my second batch of beer. The first was an old kit and the cider taste was not too terrible - I told my daughter is was "fruity" and we drank it up. This batch was not old but it has a bit of a cider taste also. Still quite drinkable but... On friday I'll try my first non Coopers...

No offense man, I tend to think of beer styles as bitterness, color, maltiness & the like and yeast to be more neutral - though I freely admit I know shit! I will be fermenting this at 18-20C. I guess I'll try just using the two coopers sachets included in the cans and see what happens!

Thanks for the reply - actually I was thinking about the yeast more than the hops, an online recipe says: "Use both yeast sachets plus an active yeast culture" - that for 2 cans of the Heritage Lager. Seems like a lot of yeast and I have read of airlocks blowing off and killing passers by...

Hiya all! I got a deal on Coopers Heritage Lager kit and Coopers Traditional draught kit so thinking about 2 batches of 2 cans. I wonder if someone could suggest a yeast? I'd rather use dry (inexpensive!) yeast and can get Feremtis varieties, but also obviously have the Coopers in the kit. #1 2...

OK I'll wait and see! Steve

I made an Amber ale out of a Coopers IPA + extras yesterday! I added some whole cascade hops at the end of the boil - though it was not much of a boil actually, just pasteurizing the LME + diluting some DME with the IPA. anyhoo I cooled the wort and dumped it all in the fermenter and added...