Tooheys Real Ale Suggestions

[gonzo]

Hey folks was down at coles this afternoon getting some bottle lids and i saw it a big discount sticker on a Tooheys real Ale $5 i grabbed it and started to ponder what the hell can i do with it.
There is nothing wrong with it just had a dint in it.

What can i do to enhance the brew or make it a better recipe by adding things?

 

[mike_hillyer]

Try 1/2kg of raw sugar, 1/2 kg of dry malt. The sugar is better with a kit yeast. 1 kg of malt is harder for the kit yeast to work through. Try and find a decent brew shop and pay the extra $1 for a kit because for the $1 you'll get heaps of free advice.

Happy brewing

 

[Voosher]

This is what I've done in the past with a Coopers Real Ale...
Coopers Real Ale suggestion
(post #2)
It should be okay for the Tooheys kit as well.

 

[mike_hillyer]

Yes, I saw that and I planned to rip off your recipe. They say it's the best form of flattery

Did you read the honey and saaz hop one? I prefer that recipe bottled. Good for the person who likes a sweet real ale. I find it best bottled with a full 6 grams per 750 ml bottle and served about 4/6 C.

 

[gonzo]

ok well i opened the lid and find out No yeast haha still ok though for 5 bucks

what sort of yeast should i use then since i will have to go to the brew shop now

 

[mike_hillyer]

You chave the opportunity to go 1kg of powdered malt and buy a $3 "safale" yeast or
buy a $1 coopers or morgans yeast then go 1/2 kg powdered malt 1/2 kg of raw suger.

Always buys 1kg of powered malt and use it as two lots of 1/2 kg of powdered malt.

Clean and sterilise bottles and equipment (rinse out thoroughly if you clean with soap) and constant brewing temp in the 18-24 C range and even 1kg of sugar produces a reasonably good brew.

Beers arn't ready for about 2 weeks and I believe they really hit their straps after 3 months.

Avoid sun light on your beer hence brown bottles are best.

Serve in a clean chilled glass don't wash in soap, use hotwater.

Enjoy

 

[MVZOOM]

Funnily enough, I got one of these on special the other day - and I racked my AG Amber Ale tonight, so slapped this onto the yeastcake (White Labs American Ale liquid yeast) w/ 500g of DME made up to 16L.

Dry hopped with 25g of Amarillo - I don't really care how it turns out - I just wanted to get at least 2 brews from that yeast.

You never know what it's going to be like! Keep us in the loop.

Cheers Mike

 

[DrewCarey82]

Try 1/2kg of raw sugar, 1/2 kg of dry malt. The sugar is better with a kit yeast. 1 kg of malt is harder for the kit yeast to work through. Try and find a decent brew shop and pay the extra $1 for a kit because for the $1 you'll get heaps of free advice.

Happy brewing

You dont get kits for $6 at a home brewshop they start at $14.95. And normally at supermarkets kits are $9.95 or $8.95 on special.

Reason he got as stated was cause it was cheap.

Go with either of the Coopers Brew Enhancer 1 or 2(I recommend 2 as it gives much better body and head), and disregard what this guy said about the malt and kit yeast, a kit yeast gets through malt fine.

And dont put raw sugar in your beer otherwise you'll get a bad taste from it. - Golden rule.

 

[bconnery]

And dont put raw sugar in your beer otherwise you'll get a bad taste from it. - Golden rule.

I'd have to disagree with this one.
Castor sugar maybe, but raw sugar no.
I brewed an ale with 3kg LME and 500g raw sugar, fuggles & goldings hops Safale S04 yeast and it was absolutely beautiful, easpecially after 6 months.

No bad tastes at all.

 

[DrewCarey82]

Yeah?

I always under the impression that sugar aside from priming was a big no no!

Ah well I stand corrected on that one.

However I still standby that kit yeasts dissolve malt fine, and after 50+kits using boosters that contain malt I'll stand by that.

 

[bconnery]

Yeah?

I always under the impression that sugar aside from priming was a big no no!

Ah well I stand corrected on that one.

However I still standby that kit yeasts dissolve malt fine, and after 50+kits using boosters that contain malt I'll stand by that.

I won't disagree with you on the kit yeasts dissolving malts. I do like the saf yeasts for preference myself but that's a personal thing.

The sugar thing is a total myth. The use of cheap castor sugar in an effort to reduce costs totally for years probably led to this. And it is true that you don't want to overdo it and that you do get a better flavour from grains and malt, but it can be used. I've also used brown sugar of various levels with good effect.

I've heard it said that sugar has no place in a beer with a OG of 1048 or less but I think just about anything in brewing is a matter of personal taste. I certainly think that sugar isn't something you want to overdo, but it has its place.

Belgian beers rely heavily on the use of sugar for higher gravity beers that still have a lighter body and mouthfeel.

 

[mike_hillyer]

I just purchased a can of Coopers Real Ale for $9.50 from a brew shop. I have paid as much as $12 for the same kit. Good value to be served by someone passionate about beer and to recieve "free" advice. I also purchased a 3kg ESB kit, which the super market is very unlikely to stock.

I personally believe sugar adds another dimension but should be kept to under 20% for 5% alcohol. British and Belgium Ales use sugar but good sugar hence the raw sugar recommendation. Germans use all malt adhering to their German purity law, Rheinheitsgebot (I do use 500 grams of white sugar in an Aussie Ale but I invert it first and this gets rid of the cidery tang associated with sugar)

I personally find an all malt beer with the packet yeast a little cloy and so for this mix I will purchase a safale yeast and use the other yeast packet to give another beer a double whack. I like to experiment with different additives and the different yeasts on the same kit. You can discover what suits your palate.

 

[DrewCarey82]

Yeah?

I always under the impression that sugar aside from priming was a big no no!

Ah well I stand corrected on that one.

However I still standby that kit yeasts dissolve malt fine, and after 50+kits using boosters that contain malt I'll stand by that.

I won't disagree with you on the kit yeasts dissolving malts. I do like the saf yeasts for preference myself but that's a personal thing.

The sugar thing is a total myth. The use of cheap castor sugar in an effort to reduce costs totally for years probably led to this. And it is true that you don't want to overdo it and that you do get a better flavour from grains and malt, but it can be used. I've also used brown sugar of various levels with good effect.

I've heard it said that sugar has no place in a beer with a OG of 1048 or less but I think just about anything in brewing is a matter of personal taste. I certainly think that sugar isn't something you want to overdo, but it has its place.

Belgian beers rely heavily on the use of sugar for higher gravity beers that still have a lighter body and mouthfeel.

Food for thought anyway and being a big Belgian fan I shall have to read up on it.

 

[mike_hillyer]

I discovered most of this knowledge in an old Homebrewer magazine NO 7. There was a great article about sugar by Jeff Frane who was associated with Zymurgy magazine. It said he is a Certified BJCP judge and has a growing interest in Belgian Ales and the practice of using sugars and other non-malt adjuncts in brewing. Maybe worth researching this name.