Hey Giuseppe, It's great to Brew your own beer and its so much more affordable. I will confirm tomorrow on our live chat brew tasting but at the moment it's Coopers Pale Ale 🍺 😆 is my favourite!.
Hey, cool video... I have been using the same coopers kit for nearly 6 years, works very well and ive perfected the beer... I mainly brew the coopers Mexican style or the coopers Draught. Old fellers, mates of mine whom brew Beer and Whisky, been doing it for decades. Gave me great advice, that save time, volume and money... (1.) I use 1 kilo of Caster Sugar in the barrel cost $2 dollars if that. (2.) when it comes to bottling beer i fill each bottle with 200ml to 250ml of cold water first, then pour in 2 teaspoons of Caster Sugar in each bottle and then i fill the bottles with beer... By adding the water, you don't lose Taste. You still sit on good average alcohol percentage/volume. Mine is between 5% and 6%. (3.) and the best of the lot, 23 liters' normally makes 30 bottles, but just by adding 200mls/250mls of water in each bottle. You will end up making 45 to 50 bottles of beer... and the water helps to take away that bitterness/tartness and well it makes it way way smoother to drink. Ready in 3 weeks yes. even though i tried it at 2 weeks (if you can't wait n need a drink!!!!) and surprise its fine... so down to all of this, it cost me $20 dollars to make 3 x 30 blocks of beer (90 cans +) which I'm sure you guessed the savings. anyway, I just thought i would share what i know if you didn't already... Cheers, Craig "Happy Brewing"
Hey Joshskye, that is great. Caster sugar works well, and like you, I prefer less bitterness in my beer. However, we are the minority 😆 🤣 😂 I will be releasing a video next Friday with a couple of us making brew from scratch, which is an IPA with a strong bitter and fruity taste. Then , we will be tasting it on our live chat the following Saturday if you are interested in joining us and sharing your ideas. It is scheduled for 10.30am Sydney time. Regardless, thank you for sharing your successes 🍻
Great news and it is simple. You will enjoy good quality beer made affordable! I will be bringing out a video soon from the Thomas Coopers range, making their Golden Crown Larger but I will show a quicker Sterilizing/Sanitising process. Let me know how you go! Thanks Hubbzy1
Haven’t done a brew for many years. Might need to get a new kit and have a go again. Your videos are very informative. Just one other thing do you use the bottle caps again?
My apologies, Saevans63. I had surgery on both my hands for carpel tunnel just over 2 weeks ago, and I missed your comment. The answer is yes, you can use them a number of times but will need to change them when you feel the bottles are not holding in the gases. I can't tell exactly, but I would use the same bottle caps at least 3 times possible more. I love to have the guys over, so I make too many brews and keep up to 7 batches at one time. 😆 🤣 😂 cheers 🍻
@saevans63 Thank You, it's feeling better more and more every day. I made Coopers Dark Ale a while back and will be releasing that video next month all going well. Cheers
You actually want to stir it like crazy to aerate it before adding the yeast. After adding the yeast and fermentation starts you don't want to introduce oxygen else you risk stale beer.
Hey musty ditch, that is normally correct but Coopers don't recommend it. However, if you observe the water being poured into the fermenter, that it's causes a turbulence that aerates the mix more than a spoon would! Good observation though!
That should be fine if you are looking to make the alcohol content higher. However, just keep a close eye on the hydrometer reading at around the 5th day onwards to make sure the brew has stabilised! It may need longer than 6 days depending on the temperature you are going to Brew at! Cheers 🍻
Day 3 should still be cloudy in colour but the real test is checking the hydrometer reading on the 5th & then the 6th day to see if the fermenting has stabilise! 22 c is okay but could be a little wormer if you used coopers yeast.
@@quantumhomeimprovements Thanks for your reply much appreciated I used the yeast provided is it possible to increase it it's in a controlled fridge? But yours was 18C? Yes it's cloudy very little movement
22c is okay, but if you can get it up to 23c or 24c, it would be better. Coopers recommend brewing with the yeast they provide for this type of brew anywhere between 21c to 27c. Just keep in mind the lower the tempreture the longer you need to leave for fermenting. I usually like to bottle my brew after 8 days, but I keep a close eye on the hydrometer reading. And bottle when the reading has stabilised. However, when I made this video we were in colder month so I used a different yeast named Saflager 34/70 which can be brewed between 12c to 18c as you said.
Wont stir in the thick extract thereby not helping efficiency of the overall brew, I know there is mash efficiency that the experts will scold me on but we won't get into that but you said you wouldn't stir it because you are worried about oxygen, yeast needs oxygen to breathe, its just acetobacters also need oxygen with the addition of alcohol to reproduce SO we tend not to aerate a brew with alcohol in it because we don't want the acetobacters to reproduce, unfortunately that means that the yeast can't breathe, but there is always a little oxygen that the co2 doesn't blow out of the airlock so in higher ABV beers & wine they can still work when there is alot of alcohol present. Dumbed down Want oxygen on brewday and until the brew its about 2-3% abv then you want to minimise it almost completely, so YES! stir the living shit out of your brew on brewday aerate the wort or must Oh and I almost forgot you said you didn't want oxygen in the brew but you went and splashed in water soooooo I guess you aerated it but didnt mix the thick extract 100% I'm done with the Internet for one day, im just trying to find brewing videos on RUclips that I haven't watched, there isn't many.
I love you message Quinn! You are 100% right. Brew must have oxygen for the yeast to survive and consume the sugar of any type. However, coopers recommend not to over stir the mix to avoid introducing negative bacteria which is in the air everywhere we turn. We use tap water as most people do as long as it has not been over treated, and tap water has more than enough oxygen for the yeast to survive. So many people get confused about this and it's great you brought it up. In actual fact, you will need stir the living daylights out of your brew when making it from scratch, because you will generally boil the oxygen out of the water and then the brew will definitely fail if you don't get oxygen back in before adding the yeast and making the brewer an airlock container. Good good! Love it, I hope you keep watching my friend
Moussa, you have inspired to to home brew again. It’s been almost 15 years since I have brewed a batch. What’s your favourite beer to home brew?
Hey Giuseppe,
It's great to Brew your own beer and its so much more affordable. I will confirm tomorrow on our live chat brew tasting but at the moment it's Coopers Pale Ale 🍺 😆 is my favourite!.
@@quantumhomeimprovements Thanks Moussa
Loved the video Moussa! Many thanks.
And it taste great thanks Manbir!
Hey, cool video... I have been using the same coopers kit for nearly 6 years, works very well and ive perfected the beer... I mainly brew the coopers Mexican style or the coopers Draught. Old fellers, mates of mine whom brew Beer and Whisky, been doing it for decades. Gave me great advice, that save time, volume and money... (1.) I use 1 kilo of Caster Sugar in the barrel cost $2 dollars if that. (2.) when it comes to bottling beer i fill each bottle with 200ml to 250ml of cold water first, then pour in 2 teaspoons of Caster Sugar in each bottle and then i fill the bottles with beer... By adding the water, you don't lose Taste. You still sit on good average alcohol percentage/volume. Mine is between 5% and 6%. (3.) and the best of the lot, 23 liters' normally makes 30 bottles, but just by adding 200mls/250mls of water in each bottle. You will end up making 45 to 50 bottles of beer... and the water helps to take away that bitterness/tartness and well it makes it way way smoother to drink. Ready in 3 weeks yes. even though i tried it at 2 weeks (if you can't wait n need a drink!!!!) and surprise its fine... so down to all of this, it cost me $20 dollars to make 3 x 30 blocks of beer (90 cans +) which I'm sure you guessed the savings. anyway, I just thought i would share what i know if you didn't already... Cheers, Craig "Happy Brewing"
Hey Joshskye, that is great.
Caster sugar works well, and like you, I prefer less bitterness in my beer. However, we are the minority 😆 🤣 😂
I will be releasing a video next Friday with a couple of us making brew from scratch, which is an IPA with a strong bitter and fruity taste. Then , we will be tasting it on our live chat the following Saturday if you are interested in joining us and sharing your ideas. It is scheduled for 10.30am Sydney time.
Regardless, thank you for sharing your successes 🍻
Looking forward to the tasting
So am I thanks Joseph! its going to be a lot of fun to say the least!!!
My kit is on the way. Your videos make it look painless
Great news and it is simple. You will enjoy good quality beer made affordable!
I will be bringing out a video soon from the Thomas Coopers range, making their Golden Crown Larger but I will show a quicker Sterilizing/Sanitising process.
Let me know how you go! Thanks Hubbzy1
Cheers mate for the easy to follow clips ive watched a few now including the panel beating one was very impressed ripper just subscribed
Thanks Mich, I appreciate your message and support!
@quantumhomeimprovements cheers mate
Good video very to the point and informative , thanks
Thanks for your feedback Jamal!
Haven’t done a brew for many years. Might need to get a new kit and have a go again. Your videos are very informative. Just one other thing do you use the bottle caps again?
My apologies, Saevans63. I had surgery on both my hands for carpel tunnel just over 2 weeks ago, and I missed your comment.
The answer is yes, you can use them a number of times but will need to change them when you feel the bottles are not holding in the gases. I can't tell exactly, but I would use the same bottle caps at least 3 times possible more. I love to have the guys over, so I make too many brews and keep up to 7 batches at one time. 😆 🤣 😂 cheers 🍻
@quantumhomeimprovements thank you for getting back to me. I hope your surgery went well and you’re back to brewing again soon
@saevans63 Thank You, it's feeling better more and more every day.
I made Coopers Dark Ale a while back and will be releasing that video next month all going well. Cheers
Very informative ** Cheers
Looking forward to the un-bottling
Thanks Sumeet! I appreciate it
love your hat😊
Hahahaha me too! Thanks Xiaoming
Can we swap beer for Spanish classes? 😉
😆 , vamonos! Thanks Angel
You actually want to stir it like crazy to aerate it before adding the yeast. After adding the yeast and fermentation starts you don't want to introduce oxygen else you risk stale beer.
Hey musty ditch, that is normally correct but Coopers don't recommend it. However, if you observe the water being poured into the fermenter, that it's causes a turbulence that aerates the mix more than a spoon would!
Good observation though!
Is it alright if I put 2 kegs of sugar in the brew?
That should be fine if you are looking to make the alcohol content higher. However, just keep a close eye on the hydrometer reading at around the 5th day onwards to make sure the brew has stabilised! It may need longer than 6 days depending on the temperature you are going to Brew at! Cheers 🍻
Mine is showing a poor fermentation on day three and his didnt look like it was much either I have mine at 22 C
Day 3 should still be cloudy in colour but the real test is checking the hydrometer reading on the 5th & then the 6th day to see if the fermenting has stabilise! 22 c is okay but could be a little wormer if you used coopers yeast.
@@quantumhomeimprovements Thanks for your reply much appreciated
I used the yeast provided is it possible to increase it it's in a controlled fridge?
But yours was 18C? Yes it's cloudy very little movement
22c is okay, but if you can get it up to 23c or 24c, it would be better. Coopers recommend brewing with the yeast they provide for this type of brew anywhere between 21c to 27c. Just keep in mind the lower the tempreture the longer you need to leave for fermenting. I usually like to bottle my brew after 8 days, but I keep a close eye on the hydrometer reading. And bottle when the reading has stabilised.
However, when I made this video we were in colder month so I used a different yeast named Saflager 34/70 which can be brewed between 12c to 18c as you said.
I wouldn't open the fermenter and add more yeast at this point.
@@quantumhomeimprovements
Ah that makes sense I will up it a little so
Thanks a million 🍺❤️
Wont stir in the thick extract thereby not helping efficiency of the overall brew, I know there is mash efficiency that the experts will scold me on but we won't get into that but you said you wouldn't stir it because you are worried about oxygen, yeast needs oxygen to breathe, its just acetobacters also need oxygen with the addition of alcohol to reproduce SO we tend not to aerate a brew with alcohol in it because we don't want the acetobacters to reproduce, unfortunately that means that the yeast can't breathe, but there is always a little oxygen that the co2 doesn't blow out of the airlock so in higher ABV beers & wine they can still work when there is alot of alcohol present. Dumbed down
Want oxygen on brewday and until the brew its about 2-3% abv then you want to minimise it almost completely, so YES! stir the living shit out of your brew on brewday aerate the wort or must
Oh and I almost forgot you said you didn't want oxygen in the brew but you went and splashed in water soooooo I guess you aerated it but didnt mix the thick extract 100%
I'm done with the Internet for one day, im just trying to find brewing videos on RUclips that I haven't watched, there isn't many.
I love you message Quinn! You are 100% right. Brew must have oxygen for the yeast to survive and consume the sugar of any type. However, coopers recommend not to over stir the mix to avoid introducing negative bacteria which is in the air everywhere we turn. We use tap water as most people do as long as it has not been over treated, and tap water has more than enough oxygen for the yeast to survive. So many people get confused about this and it's great you brought it up. In actual fact, you will need stir the living daylights out of your brew when making it from scratch, because you will generally boil the oxygen out of the water and then the brew will definitely fail if you don't get oxygen back in before adding the yeast and making the brewer an airlock container.
Good good! Love it, I hope you keep watching my friend