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I haven't brewed this lager, but I have brewed Coopers Lager, so I'm not sure what yeast you get with it. I use a brew fridge and tend to brew my Lagers at about 13C. For that you need Lager yeast and probably two packets. Then I will cold crash for a few days. Having said that the last two...

Yes use Hallertau if you've already tried Saaz. I think I prefer Saaz, but you've got to try them both just so you know.

I was typing and watching the cricket while you wrote that. I find it hard to believe that it's unfermented sugar. Down to 1008 is good, and the sugar you used to bulk prime should have been used up in three weeks. Put one or two in the fridge for a few days and ask someone else to try one. I'm...

He does say it has a good head so we can presume it's not flat. I think you are right when you say it could be his taste buds. To be honest if I got a beer down to 1008, I'd be happy. Most of mine only get to 1010. Then three weeks later to have a head on would be OK.

I've made the Coopers version of this a couple of times. However I always add fruit or hops. It just strikes me as being one of those beers that is quite bland. Good to be had ice cold on a summers day. I use dextrose to bulk prime so I'm not sure if you've used too much sugar but I doubt it...

What I've done in the past is this. When bulk priming I usually connect the FV to the bottling bucket via the taps. But when I bulk prime something with floaties in I sterilise a paint straining bag. Put that in the bottling bucket and then syphon from the FV into the bottling bucket.

How much apple juice & how much Ribena? I wonder if the Ribena was diluted enough for it to ferment. 4 or 5 years ago I put a couple of litres of AJ & something raspberry (Could have been Ribena, I can't remember) into a demijohn and added yeast. Nothing happened. Added more yeast, still...

I thought that Ribena had preservatives in it and was problematic when trying to ferment it. I've never used it but I recall there being comments on here about it. Are there two versions of Ribena available in the UK or something. I vaguely remember something like that. I seem to recall Chippy...

Sorry Mate, I've been busy this week. If I were you I'd make the toucan + choc malt and stick a kilo of dextrose in it. The dextrose doesn't thin the beer on a toucan and will add to the ABV. My friends and I drink this one quite young. A month in the bottle and it's OK to drink. Keep it longer...

G'day Arcs. There is a thread about this one somewhere. https://www.thehomebrewforum.co.uk/threads/russian-imperial-stout.71200/ I made the Imperial Russian Stout October last year. It ended up around 10%. I tried one a few weeks ago and thought it a bit meh. Then last Friday I had one and I...

I steep a bit of grain in all my beers these days. Maybe it's psychological but I think it just makes it a bit better. Carapils is suppose to aid getting a head on the beer. I love a good head on my beer. And then the lacing down the glass as you drink it. Just adds something I reckon. Oh, and I...

Citrus you say? Soon I'll be making a Coopers Cerveza, bought very cheap at the local supermarket. Chucking in five or six grapefruit. Zest and juice. And three or four litres of fresh grapefruit juice. I made the same for last summer, but ended up with a bit too many bits in it. This year I'll...

I've got one of these in the FV at the moment. I haven't brewed one before. I thought I had but looking through my notes now it appears I was mistaken. I decided to brew this after reading some glowing reports on the Coopers site. I had a bit of grain left over from some other stuff, so I...

I remember being dragged out of bed to watch it. I was seven. In fact I remember being dragged out of bed more than the actual landing. It's strange here in Australia listening to people phone the radio stations saying they watched it mid afternoon at school.

You're braver than I am with the stock pot in cold water. We have a frying pan that's warped a bit. No way am I trying that with our best kitchen stuff. I just pour it straight in the FV on top of the dry malt and can of goo. I've used a paint strainer bag when transferring from primary to...

Your reply was a bit more precise than mine. I put the grain in an old hop bag made from muslin. I usually just put mine in the FV after boiling and use it to mix up the stout. I've always been wary of putting a saucepan in cold water to cool it. I would have thought it could damage the...

In a fridge mate. The only way to go. The last couple I've brewed at about 13C. I can't remember but I think I may have had it in the fridge for 3 weeks. Including a cold crash. However I wasn't happy with the carbonation last time. I'm thinking of only taking it down to 16C and see how that...

I use a couple of litres. Get the water to about 75C. Steep for 40 minutes and boil for 10. The other way to do it is put a couple of litres of water in a saucepan. Refrigerate overnight. Then boil for ten minutes.

No idea why anyone would put hops in a stout. It's the maltiness that gives the flavour. I get a head on my bottled stout. But it's not white. It's brownish. As others have said it's the nitrogen used with Guinness that gives it the white head. coopers stout coopers dark ale 250 grams Choc...

I can never get mine down below 1010. I know terrym says his go to 1006 though. I've checked mine using two different hydrometers.