Well don't I have pie on my face! I was just reading last night that in France they didn't use preservitavies in their wine, but as the old saying goes don't beleive everything you read or hear. I know they can't add it to beer and I thought the same went for their wine or should I say used to.
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"Pie on your face" nah, we all get it wrong sometimes
back to the beer, my much enjoyed Coopers brews proudly proclaim on the top of the label "No Additives . No preservatives" not sure whether you would class Coopers brews as mainstream though.
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I should have clarified and said most mainstream beers. I still consider coopers the original Aussie boutique beer. They have been making beer and home brew kits for years and are the reason I started home brewing. My first kit was coopers and I've had it for 7 years now. I don't use their brew mix but I still drink their beer from time to time.
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Yes, back to the important thing... the beer.
I couldn't believe the difference when I moved from years and years of extract/can brews to all grain. Was truly night and day. Of course it is a lot more labour intensive but the results are incomparable. With my BIAB setup I was easily reaching the efficiencies of a 3 vessel setup by using a dunk sparge step after mashing.
One of the easiest and fastest rewards brews you can do is a simple german wheat beer. Best drunk fresh so can be drinking in as short as 3 weeks after brewing. I used to used 50/50 mix of pilsener and wheat malt, with a touch of munich (about 150g for 20l batch) and Wyeast 3068. Temp control very important during fermentation - too high and you get too many banana flavours (depending on tastes you can do this deliberately) and too low and it is more sour. I converted an old bar fridge to a brew fridge with a cheap temprite off ebay, works a treat.
I really should get back to brewing... I had a row of infected brews a while back which scarred me. I think the wounds have healed.
Also interested to hear people's favourite session beers. Mine is Yarra Valley Gold by Grand Ridge Brewery. Amazing malt body and solid bitterness, awesome any time of the day!
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Oh no!! Opportunity missed!Originally posted by mmmcoffee View PostHey Joe when I was living at home a long time ago my mum apparently hid a 6 pack of Coldies I has (she doesn't drink) and last year was visiting and my mum sheepishly came out with the 6 pack she had hid and gave them back to me.... It was nice of her, but she hid them 13 years ago!! The light golden colour was now a dark Amber/brown... I thanked her and threw them out. Wasn't game to try them����
If the bottles have a good seal, then there's a good chance the brew is still good.
I found non screw top beer bottles very effective at maintaining the beer. Those modern beer bottles so beloved by our major brewers were not so reliable - after 12 months the beer would be flat.
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So, had a bit of a rummage through the shed yesterday when I came across this bottle of home brew, hiding in a corner. I'm glad I used to label my beers, so much time on my hands and loved putting the old inkjet through its paces.
Opened the bottle tonight - poured well, still lots of bubbles, very smoothe on the palate, nearly 16 years after it was bottled.
Gotta get back into home brewing!
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Have been a beer brewer for quite a few years, started with KnK back in the late 80's as a uni student. Have had various all grain brew rigs, current one is a 3V RIMS that makes double batches ( @45l ). Nearly all beers step mashed, nearly essential to make good hefe's imo. By the way sugar is a valid ingredient in beer, you'll find at least 20% in the grain bill in a lot of Belgian beers. The anti-sugar thing is just a hang up from the KnK days, if used correctly it has its place in many beer styles.
My latest Hefe:
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