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Thread: Home brand
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30th June 2008, 08:36 PM #16
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Hi big Al,
Welcome to the forum mate as there is plenty in here to keep you going no matter what your into. I leave my brews in the fermentor for two weeks then bottle. I had put down the coopers euro lager and to be honest it didn't really rate to much with me. I would be checking the SG in that brew just to see what its doing. Its only the last few brews that I have taken SG levels seriously as just leaving it in the barrel for the two weeks was enough. I will try to remember who it was that told me about the home brand and Coopers.Dave,
hug the tree before you start the chainsaw.
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4th February 2009, 11:59 PM #17
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Ive tried a few home brand brews, I found if you brew em with 400g dried malt 400g dextrose and 200g corn syrup, OR (Cooper's brew enhancer 2 ),leave it down for a couple of weeks in ambient temp below 24 deg before priming with plain white sugar you will get a real nice full mouth feel bear. But be aware that woolies store there stock on pallets in big hot warehouses, and yeast doesn't like heat, and yeast in poor condition wont brew out properly.
But I'm not an expert
regards
Wal
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10th February 2009, 03:56 PM #18
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I've just started drinking a 6month old 2X homebrand draught, and I will not do it again,
but then I'm a black ( Dark Ale ) drinker and all that pale stuff seems "thin".
For anyone who hasn't tried it yet, store your brew in total darkness and taste the difference.
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16th February 2009, 08:14 PM #19
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Ahhh, your name suggests, you are dark beer drinker. The Home Brand stuff is more like beer or pilsener. What you drink is a meal in a glass.
You cannot compare the two different type Mate.
Buzza.
"All those who believe in psycho kinesis . . . raise my hand".
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20th March 2009, 01:08 PM #20
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I can't say I have tried any of the home brand brews, and while have used Coopers in the past, I mostly use one of the many variants from the Muntons range. Given that I buy my beer kits from my local home brew shop, I am pretty confident their turn over rate is good so that the yeast is not going to be a problem.
Dependant on whether making a dark ale, pale, pilsner or whatever, I change between light and dark malts (dextrose) and on some occasions have also added a little honey. I can't say I have tried corn syrup but always do leave my brews in the dark once bottled. I like mine a lot. Cheers Dave
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