Home Brewing

[donburke]

whats the strain of french lager yeast you have ? i have never heard of a french lager strain

Saflager-S23. I think its a German/Belgium Lager yeast, made/distributed by the French or,,,,,,,,,,,,,,,,,,,,,,i might be wrong



Shayne

its a german lager strain, much better than your kit yeast providing you pitch enough and ferment it cool enough

[peteru]

if you can taste the difference between it, and a batch canned yesterday .

All other factors being equal, you should be able to tell the difference between a week old and a year old extract quite easily. Of course, all factors are never equal, so the difference may be minimal to you.

The date stamped on the bottom of the can may be not as important as the storage conditions of the can. If the can was sitting on display in the shop window, in full sun, for most of the summer, then the results will be "suboptimal".

[shayneh2006]

Well, I have made up two batches of the “Out of date” Coopers Mexican Cerveza and its all going to plan so far.





Oh, about the whole “Best Before” debate, below is a paragraph taken from the Coopers Website, that can be found in their faq’s on brewing.






WILL THE BREW BE OK TO MAKE IF THE CAN IS PAST ITS “BEST BEFORE DATE”

Coopers Beer Kits contain hopped liquid malt extract. Liquid malt extract darkens over time and develops toffee/molasses like aromas. This process is accelerated when temperature is increased. This is not such a bad thing with intentionally dark brews but may be undesirable with lighter styles. If you wish to persist with making up a brew past its Best Before date (out of curiosity or otherwise) it’s worth getting fresh yeast from a Brewing Specialist store to ensure that the brew ferments thoroughly.


That said, I did decide to use the yeast that came with the extract and alls good, fermentation has clearly started.


The $5 bargains,,,,,,,,,,,,,,,,,,,,,Good score.



Shayne

[barls]

they are safe, i managed to win the best beer on club night at the recent anhc with a year out of date raspberry sour i made.
got up pissed as a fart and thanked them all for voting for a kit beer and said ill enjoy the prize.
you can make really good beer if you try hard enough

[donburke]

they are safe, i managed to win the best beer on club night at the recent anhc with a year out of date raspberry sour i made.
got up pissed as a fart and thanked them all for voting for a kit beer and said ill enjoy the prize.
you can make really good beer if you try hard enough

barls, to be honest, i think that most people trying to brew a mexican cerveza ending up with an award winning sour beer would be dissapointed and would probably tip it out, not knowing what they have made

i dont believe its fair to compare a beer style that deliberately uses aged hops and relies on brett/lacto bugs for fermentation to a mainstream ale or lager

i will reafirm what i said before ... if you are trying to make the best tasting home brew then use the freshest ingredients you can find ... unless you are intending on make a lambic or other sour beer

[kendoll]

My wheat beers have been in the bottle for 3 weeks now. Was going to try one this weekend. I have noticed that a lot of 'sediment' is sitting at the bottom of the bottle. Would it be worthwhile storing them upside down for a bit?

Ken

[peteru]

A few years ago I had one bottle that had a lacto infection and ended up producing something that was very much along the lines of malt vinegar. I thought I'd be really clever and use the "lambic" to do slow cooked braised pork. It all seemed to be going rather well, except for the part where the bitterness of the hops, concentrated by the evaporation during the all day cook, completely ruined a good chunk of pork.

[peteru]

My wheat beers have been in the bottle for 3 weeks now. Was going to try one this weekend. I have noticed that a lot of 'sediment' is sitting at the bottom of the bottle. Would it be worthwhile storing them upside down for a bit?

Why? Are you planning on method champagnoise? Probably not worth the effort!

The yeast flocculating into a nice sediment at the bottom is good. For a wheat beer, don't stir the bottle and pour carefully to leave most / all sediment behind. If you do like a bit of cloudiness, pour most of your beer clear, then stir the last bit by swirling the bottle and dripping in just the right amount of yeast, to your preference.

[shayneh2006]

i will reafirm what i said before ... if you are trying to make the best tasting home brew then use the freshest ingredients you can find ... unless you are intending on make a lambic or other sour beer

Shayne

[barls]

they are safe, i managed to win the best beer on club night at the recent anhc with a year out of date raspberry sour i made.
got up pissed as a fart and thanked them all for voting for a kit beer and said ill enjoy the prize.
you can make really good beer if you try hard enough

barls, to be honest, i think that most people trying to brew a mexican cerveza ending up with an award winning sour beer would be dissapointed and would probably tip it out, not knowing what they have made

i dont believe its fair to compare a beer style that deliberately uses aged hops and relies on brett/lacto bugs for fermentation to a mainstream ale or lager

i will reafirm what i said before … if you are trying to make the best tasting home brew then use the freshest ingredients you can find ... unless you are intending on make a lambic or other sour beer

trust me the better quality you can use they will show.
the beer i was talking about used about 4kg of raspberries and a shit load of my time to make something excellent
heres my current one

a basic ale with abbey, victory and a shit tin of amerillo.

[sydking]

Anyone doing cold weather brews? i wanted to put on a Lager, but will have a crack at an ale too

[shayneh2006]

Anyone doing cold weather brews?

Yeh, ive got two (Coopers Brewmaster Pilsener) to bottle tomorrow. I just finished bottling a 6.5% Ginger Beer


Shayne

[Strider]

Anyone doing cold weather brews? i wanted to put on a Lager, but will have a crack at an ale too

Is this possible when you don't have any cold weather? Snow here today!

[rotten]

Last night I brewed my house Amazon ale and tonight I'm going to brew an English Mild, both double batches. Yes you can brew in cold weather I have an old brew something heat pad that I just sit in my ferment fridge with a temp controller-not under the fermenters.