Thread: C**pers Bavarian

Good old Coopers once again.

This may get me into the idea of home brewing again. I need to know a few things though, K & K for instance? What sugar did you use to brew in the vat and the bottles?

Also, how many stubbies do you have left now?

I find coopers to be ever reliable and very cost efficient given you can get it big W and the like.

Is the Bavarian a cold (ie light in taste) type beer ... don't know but that's what I had in mind and what's put me off in the past ... being more of an ale brewer/specialist

Well - it was just white sugar...
So it is a bit "thin"...
But lager is "meant" to be like that - eh?
If ya want a fuller bodied lager, use LME instead of sugar - or buy a MALT SHOVEL lager (11.5 litres) (bit of an Acquired Taste, IMO...)
"Brewiser" is kinda half-and-half sugar and malt...
Dextrose is really no better or worse than white sugar (but costs more...)
Are you asking what "K & K" means?
Kit and Kilo of sugar...
I've got 5x750ml bottles less than what I started with... Hic..!
Jedo

Originally Posted by Buzza

Good old Coopers once again.

This may get me into the idea of home brewing again. I need to know a few things though, K & K for instance? What sugar did you use to brew in the vat and the bottles?

Also, how many stubbies do you have left now?

Well... Aye... "thin"
But same as I wrote to Buzza - you can make a fuller-bodied lager using LME, Brewiser, or a MALT SHOVEL kit (no added anything)...
depends on yr taste...
If you like a well bittered IPA, the MALT SHOVEL pale ale is worth a go...
No added anything... Bitter as a dandelion leaf...
Keep yr eyes open at Big W for MALT SHOVEL on special...
BUT - DON'T TRUST THE YEAST...
Make it up as a STARTER - 2 days before you even THINK about opening the wort can... If it doesn't take off - then make another starter with another yeast... Get it GOING before you open the can...
Jedo

Originally Posted by Ramps

I find coopers to be ever reliable and very cost efficient given you can get it big W and the like.

Is the Bavarian a cold (ie light in taste) type beer ... don't know but that's what I had in mind and what's put me off in the past ... being more of an ale brewer/specialist

Thanks Jedo. I'll start collecting bottles and get a K&K soon. Should right for Christmas by the time I get done.

and think about New Year... Australia Day... Valentine's Day, Easter, Anzac Day, May Day, the Queen's birthday... etc... etc...
Keep brewing - Nivver have yer barrel empty...
Jedo

I've had the guys at work collecting so many stubbies recently that they've deserved the much requested beer-tasting this friday (real ale, dark ale, nut brown ale and a stout) ... The modified coopers stout came up well last night.

Bavarian has a true lager yeast, i.e. it ferments at a lower temp. Which is good for winter.

I like to throw in a small amount of hops into the wort before putting on the lid. I just put it in dry, no boiling, so taht it doesn't add any real bitterness, just taste and aroma.
25 g of tettnang gives it a nice fresh tang and aroma. bit like Boags St George.

I havent used a lot of the coopers range and from what I have used is OK. I have a coopers pale ale brew down at the moment. Any ideas as to what its like and what I can expect from it.

Had the Bavarian, nice drop, was absolutely wrapped in the dark ale and am hooking into the stout with the same relish. Good on you Coopers.

Cheers
Paul

My Coopers Bavarian is bottled and I am waiting for it to do the second fermentation in the fridge. Can anyone tell me how long it will take? I have tasted that beer as it is, and it is a good drop. I'm also waiting for Coopers Pale to do the second fermentaion for son number one.

Might not be a good place to do the second fermentation in the fridge? Would be better in a cupboard around the same temperature as fermentation.

Paul

It only takes a week or two for the secondary fermentation, which carbonates the beer.
But true lagers do benefit from extended time in the fridge or somewhere cool (Called lagering)

I've taken some out of the fridge, and left some in there.

Now I'll have to sample them one for one.

Nasty job, but someone has to do it!