I love how much more adept Lauren has become as your taster. She knows the routine (smell, color, appearance) and has gotten so much better at describing the experience, especially when compared to when you first had her on your channel.
I know it wasn't the aim but as a newcomer to brewing I found the explanation of the unitank capability and carbonisation under pressure really helpful in understanding basics. Thank you.
G’day Martin, hey thanks for all the effort you put into producing these videos. We love ya work! Coopers Sparkling Ale is the Red labeled beer with an abv of 5.6%. Pale Ale is the Green label, abv of 4.5%, our everyday go-to beer. Cheers! 🍻
Martin... Please please please go back to percentages! It's so much easier to scale a recipe for any type of system using percentages. As for hop additions, Just tell us the type of hops and the IBU to achieve for those additions (even the alpha acid % doesn't matter as different harvest batches of hops will vary). It's really not that hard to follow and especially if the brewer is using any form of software. Love the channel, keep up the great. Cheers!
Yeah percentages and your brewhouse efficiency plus mash conversion efficiency. Man, It's everybrewer's dream to brew the whole bjcp catalogue of beers!
I dont mean to be so offtopic but does any of you know a way to get back into an Instagram account?? I was stupid lost the account password. I would love any tips you can give me.
I use the floating diptube and ferment and serve from a keg (fits a bit better in the keezer). No flavour detriment, no oxidation risk, no packaging day, you can carb with the co2 generated, and one vessel to clean when the keg is kicked. Highly recommend it to anyone interested
I know its not an official BJCP style but my favorite style of beer native to Oz was the XPA! Brewed one last summer and was probably the best beer I've ever brewed! After you're done with your 99 challenge, you should try one out. Balter and Philter are great examples to go off of.
Another great vid Martin. I appreciate the editing you do and how much planning goes into these - your time invested shows off. I can't tell you how many brewing videos leave me feeling dissatisfied when it ends right after pitching.
Loving your videos. I'm a brewer from Australia. A lot of the coopers flavour comes from there yeast. You should harvest some from a six pack next time your down under and try it out.
Love from downunder! Harvest the "Coopers A" yeast culture from a six pack, Pilsner Malt with Wheat Malt, Pride of Ringwood Hops. Coopers. Love the video, Galaxy for the win. Galaxy is my favourite dry hopping hop!
With the fermzilla you should be able to ferment it under pressure so by the end of the cold crash you are drinking carbonated beer. No need to force carb it
@@TheHomebrewChallenge do you think the NEIPA style will make an appearance? This is an ideal style to attempt it with as you maintain all that fresh hop aroma inside the fermenter!
Hi Martin Another excellent video! Looks like the beer was a success. A couple of points: I noticed you fermented at ambient pressure and then added 30psi of CO2 at the end. If you ferment with a spunding valve set to say 15 psi from the get go you would have a fully carbonated beer at the end of fermentation and save on time and CO2. Also Coopers Green Label is an Australian PALE Ale. Their Red Label, their original beer, which is less hoppy is an Australian Sparkling Ale, well THE Australian Sparkling Ale actually because no-one else brews one to my knowledge. Cheers!
Poor Google image searching on my part 😀. I’m going to give fully pressurized fermentation a shot in an upcoming video. Liking the sound of having a beer already carbonated at end of fermentation.
Seems like a great idea if you dont plan on the beer sitting about for long, great for holidays when family come over and you could pitch a new batch straight ontop of the yeast cake and go again.
Martin- your videos have inspired me to get off my duff and brew a batch of beer! I have 10-gallons of an English Bitter in my fermentation fridge! Thanks for kick-starting me and getting me back into brewing! BTW, I like both the percentages and actual weights.
Great episode. Had the opportunity to visit 2 craft breweries in the Hinterland last summer (their winter) Wild Rocket in Montville and Eumundi. Coopers DIY is a great source for beginner home brewers.
would have been possible to let the natural C02 from the fermentation build up to carbonate to eliminate the need to use a C02 tank to recharge the pressure? Thanks for your time!
Awesome you're getting affiliates! I'm working out some ideas to start a brew channel and wasn't sure if getting sponsors would be possible because of it being alcohol and a limited age range. Also been looking forward to seeing you use the Fermzilla from start to serving, and that worked fantastic! Oh, to help with foam when serving with a high carb beer a longer serving line will help a lot. I usually go with around 12 feet of liquid line and it helps a lot. This is easily my favorite brew channel, keep it up!
Thanks! Yeah longer serving line is a good suggestion. After filming we reduced the pressure a little bit and that helped a lot. Good luck with your channel if you decide to go that route. I can tell you it’s a lot of fun (and commitment!).
Great vid mate. I reckon this would taste more like the Coopers XPA with that hop schedule. But as others have mentioned you really need the phenols for the ASA style that you can get from the Coopers yeast (but I believe wyeast have a similar strain)
The accent at the beginning sounded like a guy from the deep south US trying to do an Australian accent! Anyway, love your videos...I just got into home brewing (just bottled my second beer) and these videos are so fun! Very inspirational...I can't wait to try some more unique recipes!
I am in Australia, not one mainstream beer style matches this recipe at all, Coopers Sparkling Ale or pale ale has no galaxy or other hop flavors, Coopers state that the hops used is Pride of ringwood hops and they use their own yeast, the main Australian style beer is Lager, either Victoria Bitter, XXXX 'Four X' or some of the Tooheys beers, no hop flavor what so ever, more like a US Budweizer or European Pilsner would be the Australian main stream style, but 60 years ago and before that a lot of the mainstream beers used to run a ale yeast with similar characteristics that I just stated, you are not the first person from over seas to say this though I have read this Australian sparking ale stereotype beer a lot
It’s quite common here to buy a 6 pack of Coopers and harvest the yeast as they are bottle conditioned. It’s quite a distinctive flavour and will get your home brew much closer to the commercial version. Not sure how available Coopers are over in the states though! Cheers 🇦🇺
what is the song @ 4:23? a great change and quality choice of background music. We forgive you for an attempt on our accent, it takes many years of training to speak #straya :) keep up the good work cobba!
So am I right in saying that this thing can do everything? If I just want to brew extract kits, all I need is a bucket, then this thing will ferment under pressure, and with a spunding valve and party tap I can serve the beer directly from it!??? I'm new to brewing (1st ever turbo cider is currently bubbling away) and slowly learning before I buy anything, but if this thing is all I really need to brew extract kits without bottles or kegs, then this would be perfect for me
I appreciate the predicament with % vs mass, and then you've got SI vs US units. It is hard to appreciate the size of the grain bill if it's in % only and it's hard to appreciate the proportions if it's in weight. I know it's a pain, but why not all three? The Modern Rogue takes the mick out of this by showing a list of about 20 alternative units. Or for ease you could drop the details in the description copied straight out of Beer Smith.
HI , awesome video,another one! Good job! I have one question , I want to pour my beer straight from fermzilla. Friends and I want to drink 50 liters of beer from 60 l fermzilla all rounder in one night. But i dont know how to carbonate and draft beer directly from fermentor. I will cold crash beer at 4 c. What are your suggestions that i should have pressure in fermzilla and also at co2 bottle to pour my beer perfectly like on this video for whole night ?Which bar(or psi) should i have at fermzilla and which psi at co2 bottle to pour it constantly to avoid overfoaming ? I see that you poured this beer with beers own carbonation..but i think i cant do it all night if you understand me , thank you ...
Great video mate. Alas, I'm missing one rather important step - adding oxygen to the wort after transferring to all rounder and before pitching yeast. I watched many youtube videos on Fermzilla recently to see if it makes sense for me to buy one. Virtually no one is doing the wort aeration in their videos, maybe it's so obvious everyone skips this part, I don't know.
gotta love these videos, always informative and the way you present is very enjoyable to watch. I am curious, you mention the coopers pale ale but didn't reference the cooper sparkling ale. Is there a difference? Edit: So i just noticed, as i have the Fermzilla too, i might suggest trimming down the dip tube a bit at its length you might find that it will draw from the yeast cake before the beer is done.
This lid looks great for a closed transfer from a fermonster do you know if the threads and dimensions fit? Good video by the way all in one brew and all in one ferment condition and serve! All in two really haha
I am in south east Australia, 'the cold part nobody hears about' it's a very early Autumn this year, had our first snow last weekend, I'm currently busy brewing stouts, you are right about craft breweries, they are popping up everywhere, a lot of winerys have a craft breweries built in, 20 years ago when you walked into a Pub all you could get in Victoria was Carlton Draught and VB 'Victoria Bitter and some even had Fosters, by the way, nobody drinks Fosters, only people on tourism commercials do, Carlton Draught and VB 'Victoria Bitter taste the same, they are Lagers, they are our version if you like of Budweiser, now days you have a choice of beer that isn't just straw yellow in color, bottle shops are full of craft beers too ranging from pale ales to stouts, this was one of the reason why I started brewing, the other was the price, a slab of 24 cans of your average lager style beer is $50+ no pubs open now due to this Corona virus, thankfully Scomo has given the all clear to allow bottle shops to sell beer, if they had have banned that you would be seeing riots on the news
So you essentially put an air-lock on the beer... why not just ferment under pressure so you can recycle the CO2of the fermentation... you can also cut down on ester production and fermentation time under pressure... you said last time you used a spunding valve... why did you choose to no longer do that? I'm asking to learn... I brewed my first beer in the all-rounder and it is cold crashing now... but fully attenuated in 3 days... I'm looking forward to drinking it tomorrow.
Just stumbled across this in my recommendations, love the production quality! For measurements, you could still do percentages for grain, but for hops try Grams per Litre. That was its still scale-able for other volmes :)
Great clip, I've noticed that when talking about Aussie beers a lot of internationals talk about Cooper's pale ale, but never Cooper's sparkling ale. Have you had the chance to try both? I have to admit in spite of being Australian I've never liked the Cooper's brand much and tend to like bitters much more
How long could you keep the beer in the fermzilla? I always thought the beer would get off flavours after sitting in primary for more than a month or so. Though ive never tested that.
Great video as always Martin, the beer looks lovely. One quick question, did you do a full 1 hour boil putting the first hops in at 45 minutes, or just a 45 minute boil with the first hops being added at hot break? Cheers
Hi Martin, followed your previous homebrew channel and now the 'challenge' which I thoroughly enjoy, I wonder if you could give me your thoughts on a beer I've just brewed. I made a badger bitter clone several weeks ago which my friends loved, in fact they drunk nearly the whole 40 pints, so I decided to make it again last week, all has gone well, gravity is down to 1.010, but the problem is I just don't like the taste, it just doesn't seem right, I let it cool overnight in the boiler, would that be a problem? The other thing I did was forgot to top it up to the 5 gallons so I'm a gallon short, the grain and hops are probably 3 or 4 months old would that make a difference? I did sanitise everything. Your thoughts would be appreciated. Many thanks
Thanks for watching. Hard to pin down the problem but most likely it will be the beer wasn’t diluted the same way this time given you didn’t top up the water. I have grains over a year old that are still producing good results. As for cooling overnight, should be fine if you keep the wort covered.
My opinion in that fermenter. It's big. And cost a lot for something that's not a durable as stainless. It gets to the point of why not just buy the stainless
So I absolutely want that Fermzilla all rounder. That link to Kegland, is an Australian site/company? Can this be had from a US based seller? I’ve seen other Fermzilla products on Northern Brewer, but not this particular unit. Thoughts??
And is a different beer, not brewed like he described, he got confused with red label sparkling, which is more than 5.1% ABV, can't let them stubbies get warm!
Could someone ferment in a fermzilla, use a spunding valve, get the beer to the right pressure, and then serve using a picnic tap as you did, and never have it attached to a CO2 canister?
Please please go back to percentage for malt! So much easier for everyone who hasn’t the same efficiency or brewing different batch size than you. You can tell it in both weight and percentage. Hops is easiest to tell in weight. Thank you for great videos!
Mate let us know next time you’re down under (in the next decade hopefully)! I’m a home brewer and a bartender at a craft brewery up in the blue mountains in NSW and would love to have some beers with you! @mountainculturebeerco
Noice. You can do the same thing in a corny too. Also you should bang on the spund valve at 15 psi in the last third of fermentation, and carbonate it fully.
Firstly, there are no less than 6 recognized Australian styles, you need to refer to the AABC style guidelines, not BJCP. Secondly an Aus sparkling ale would not have late additions or galaxy, and relies mostly on yeast flavor. Thirdly there's no wheat. What else... oh don't use london iii, probably not s04 either but it's a better choice, it should be a high attenuating burton ale yeast.
I am in Australia and you are right, not one mainstream beer style matches this recipe at all, Coopers Sparkling Ale or pale ale has no galaxy or other hop flavors, Coopers state that the hops used is Pride of ringwood and they use their own yeast
Your right there is far far too much flavour from those hops - maybe 1 or 2 additions of something bland like pride of ringwood would be more style appropriate.
This is nowhere near what an Australian Sparkling Ale would be. This is more like another style that is known here as "pacific ale" - Not officially on the BJCP guidelines.
I appreciate that you want to show off Australian sparkling ale, but almost everything you used is incorrect. First off you correctly mention Cooper's as the brewery that is producing the best known Sparkling Ale. But then you show off the Pale Ale (green label) which is a pale ale, for some reason you compare it to a cream ale. It is not, it's a pale ale. The Sparkling Ale you might have tasted in Australia comes in a bottle with a red label. It says Sparkling Ale on it, not pale ale. Also it has an ABV of 6% so is a bit heavier than the green label pale ale. You also seem to think that the Sparkling Ale is clear, which it isn't. It is bottle conditioned and has some yeast left in the bottle which can be infused into the beverage by famously "rolling the can", or not if you chose not to. As much as I like people showing off this unique Australian beer variety I wish you would get your facts straight before putting a video on youtube. Next is your choice of Hops. Galaxy and Pacific Jade. It states RIGHT ON THE BOTTLE that they use Pride of Ringwood. Then the yeast, again you're not using what Cooper's uses, you use an english ale yeast ??? Why ??? Even WYEAST has a suitable yeast in the lineup, it's even called Australian Sparkling Ale. Argh, I'm headbutting into my wall right now. All it would have taken you is to google a bit, it's not hard, dude. People who follow your recipe might get a nice beer but it certainly won't be Australian Sparkling Ale.
I have to be honest, as an Aussie, I almost turned the video off at the 13 second mark... That accent was atrocious :P (I didn't turn it off though, one beer I drank a lot in my formative years was Coopers Sparkling, so this is brining back memories)
On the other hand mate gotta get your hands on some Mountain Culture Beer brewed in Katoomba favourite brewery by far and making some of the best beers in Aus. Would definitely recommend
Hahaha mate! Love the beer but never try our accent ever...ever again lol
Haha wholeheartedly agree 🇦🇺
Thanks guvna! 🤣
What would Barry McKenzie say???
I love how much more adept Lauren has become as your taster. She knows the routine (smell, color, appearance) and has gotten so much better at describing the experience, especially when compared to when you first had her on your channel.
I know it wasn't the aim but as a newcomer to brewing I found the explanation of the unitank capability and carbonisation under pressure really helpful in understanding basics. Thank you.
G’day Martin, hey thanks for all the effort you put into producing these videos. We love ya work! Coopers Sparkling Ale is the Red labeled beer with an abv of 5.6%. Pale Ale is the Green label, abv of 4.5%, our everyday go-to beer. Cheers! 🍻
Yep thanks to all that spotted this. Now I know 😀
Martin... Please please please go back to percentages! It's so much easier to scale a recipe for any type of system using percentages. As for hop additions, Just tell us the type of hops and the IBU to achieve for those additions (even the alpha acid % doesn't matter as different harvest batches of hops will vary). It's really not that hard to follow and especially if the brewer is using any form of software. Love the channel, keep up the great. Cheers!
Stay tuned... 🤓
Lemonade81 totally agree, we will all have different efficiency and using percentages makes it much easier adjust. Also loving the channel.
Yeah percentages and your brewhouse efficiency plus mash conversion efficiency. Man, It's everybrewer's dream to brew the whole bjcp catalogue of beers!
I dont mean to be so offtopic but does any of you know a way to get back into an Instagram account??
I was stupid lost the account password. I would love any tips you can give me.
@Jaime Cody Instablaster :)
I use the floating diptube and ferment and serve from a keg (fits a bit better in the keezer).
No flavour detriment, no oxidation risk, no packaging day, you can carb with the co2 generated, and one vessel to clean when the keg is kicked. Highly recommend it to anyone interested
I have this on my list to try. Hadn’t thought about repurposing the floating dip tube to use in the keg. Good idea.
holy shit this is the way!!
I know its not an official BJCP style but my favorite style of beer native to Oz was the XPA! Brewed one last summer and was probably the best beer I've ever brewed! After you're done with your 99 challenge, you should try one out. Balter and Philter are great examples to go off of.
Little creatures xpa 🤤🤤🤤
Love how you're partnering with Atlantic to ship kits for your beers. Cheers and congratulations!
Thanks!
coopers does a sparkling ale as well as their pale ale , its the red label one.
Thank you for the 5gallon batch size recipes. I think this will clear up a lot of confusion.
Well, things may be changing again next week 😂
Another great vid Martin. I appreciate the editing you do and how much planning goes into these - your time invested shows off. I can't tell you how many brewing videos leave me feeling dissatisfied when it ends right after pitching.
Thanks. Yeah gotta see how it turns out.
that is lager quality clarity, awesome
Good explanation…. I was looking for this information since am new brewing, using fermzilla allrounder as a party tap
Loving your videos. I'm a brewer from Australia. A lot of the coopers flavour comes from there yeast. You should harvest some from a six pack next time your down under and try it out.
Nice idea.
Love from downunder! Harvest the "Coopers A" yeast culture from a six pack, Pilsner Malt with Wheat Malt, Pride of Ringwood Hops. Coopers. Love the video, Galaxy for the win. Galaxy is my favourite dry hopping hop!
That’d be fun, harvesting from the bottle.
yep, sparkling ale is way more basic they his recipe.
With the fermzilla you should be able to ferment it under pressure so by the end of the cold crash you are drinking carbonated beer. No need to force carb it
Looking forward to trying this.
@@TheHomebrewChallenge do you think the NEIPA style will make an appearance? This is an ideal style to attempt it with as you maintain all that fresh hop aroma inside the fermenter!
I like the idea of using the chill water to sanitize.
Just subbed and am looking forward to brewing in the UK during the lockdown. Had read good things about Galaxy hops so will purchase!
Hi Martin
Another excellent video!
Looks like the beer was a success.
A couple of points:
I noticed you fermented at ambient pressure and then added 30psi of CO2 at the end.
If you ferment with a spunding valve set to say 15 psi from the get go you would have a fully carbonated beer at the end of fermentation and save on time and CO2.
Also Coopers Green Label is an Australian PALE Ale.
Their Red Label, their original beer, which is less hoppy is an Australian Sparkling Ale, well THE Australian Sparkling Ale actually because no-one else brews one to my knowledge.
Cheers!
Poor Google image searching on my part 😀. I’m going to give fully pressurized fermentation a shot in an upcoming video. Liking the sound of having a beer already carbonated at end of fermentation.
Seems like a great idea if you dont plan on the beer sitting about for long, great for holidays when family come over and you could pitch a new batch straight ontop of the yeast cake and go again.
Yep. The beer generally doesn’t sit too long around here 🥳
Martin- your videos have inspired me to get off my duff and brew a batch of beer! I have 10-gallons of an English Bitter in my fermentation fridge! Thanks for kick-starting me and getting me back into brewing! BTW, I like both the percentages and actual weights.
Thats great to hear! Hope it turns out well.
Good video Martin, have been following your channel, nice to see all the different beer style's from around the world 👍.
Thank you!
Great episode. Had the opportunity to visit 2 craft breweries in the Hinterland last summer (their winter) Wild Rocket in Montville and Eumundi. Coopers DIY is a great source for beginner home brewers.
would have been possible to let the natural C02 from the fermentation build up to carbonate to eliminate the need to use a C02 tank to recharge the pressure? Thanks for your time!
It sure would.
If you use their blowtie spunding valve set to 1 bar by the end of primary fermentation you're gonna have the beer already carbonated. Its awesome
Yes! Doing that at the moment for another beer. Handy.
@@TheHomebrewChallenge HOLY SHIT THIS IS THE WAY
Awesome you're getting affiliates! I'm working out some ideas to start a brew channel and wasn't sure if getting sponsors would be possible because of it being alcohol and a limited age range. Also been looking forward to seeing you use the Fermzilla from start to serving, and that worked fantastic! Oh, to help with foam when serving with a high carb beer a longer serving line will help a lot. I usually go with around 12 feet of liquid line and it helps a lot.
This is easily my favorite brew channel, keep it up!
Thanks! Yeah longer serving line is a good suggestion. After filming we reduced the pressure a little bit and that helped a lot. Good luck with your channel if you decide to go that route. I can tell you it’s a lot of fun (and commitment!).
Awesome vids thanks Martin, one point the sparkling ale is the red label and the pale ale is the green label....
Haha yeah, bad Googling on my part :D
Really like your videos, fun concept. I would avoid adding StarSan straight to any vessel as it will etch the material (concentrated acid).
What would you recommend?
I hope you didn't have to suffer Australian summer in Brisbane. It's been pretty awful until recently!
I use a similar fermenter. Absolutely love it!
Sydney and Southern Highlands.
Great video!! I have been wondering about the fermzilla. Thanks for sharing your experience.
Great vid mate. I reckon this would taste more like the Coopers XPA with that hop schedule. But as others have mentioned you really need the phenols for the ASA style that you can get from the Coopers yeast (but I believe wyeast have a similar strain)
The accent at the beginning sounded like a guy from the deep south US trying to do an Australian accent! Anyway, love your videos...I just got into home brewing (just bottled my second beer) and these videos are so fun! Very inspirational...I can't wait to try some more unique recipes!
I am in Australia, not one mainstream beer style matches this recipe at all, Coopers Sparkling Ale or pale ale has no galaxy or other hop flavors, Coopers state that the hops used is Pride of ringwood hops and they use their own yeast, the main Australian style beer is Lager, either Victoria Bitter, XXXX 'Four X' or some of the Tooheys beers, no hop flavor what so ever, more like a US Budweizer or European Pilsner would be the Australian main stream style, but 60 years ago and before that a lot of the mainstream beers used to run a ale yeast with similar characteristics that I just stated, you are not the first person from over seas to say this though I have read this Australian sparking ale stereotype beer a lot
It’s quite common here to buy a 6 pack of Coopers and harvest the yeast as they are bottle conditioned. It’s quite a distinctive flavour and will get your home brew much closer to the commercial version. Not sure how available Coopers are over in the states though! Cheers 🇦🇺
I low key like fosters. Cheap and a nice beer to drink after work as it's a good size and crush able
what is the song @ 4:23? a great change and quality choice of background music. We forgive you for an attempt on our accent, it takes many years of training to speak #straya :) keep up the good work cobba!
Great video! But where's the Pride of Ringwood? Can't be a sparkling ale without our number one hop!
So am I right in saying that this thing can do everything?
If I just want to brew extract kits, all I need is a bucket, then this thing will ferment under pressure, and with a spunding valve and party tap I can serve the beer directly from it!???
I'm new to brewing (1st ever turbo cider is currently bubbling away) and slowly learning before I buy anything, but if this thing is all I really need to brew extract kits without bottles or kegs, then this would be perfect for me
I appreciate the predicament with % vs mass, and then you've got SI vs US units. It is hard to appreciate the size of the grain bill if it's in % only and it's hard to appreciate the proportions if it's in weight. I know it's a pain, but why not all three? The Modern Rogue takes the mick out of this by showing a list of about 20 alternative units. Or for ease you could drop the details in the description copied straight out of Beer Smith.
Martin...what kind of water filter are you using? It be interesting to have an episode about water profil. Keep up the good work!
Just an RV water filter from Amazon.
HI , awesome video,another one! Good job! I have one question , I want to pour my beer straight from fermzilla. Friends and I want to drink 50 liters of beer from 60 l fermzilla all rounder in one night. But i dont know how to carbonate and draft beer directly from fermentor. I will cold crash beer at 4 c. What are your suggestions that i should have pressure in fermzilla and also at co2 bottle to pour my beer perfectly like on this video for whole night ?Which bar(or psi) should i have at fermzilla and which psi at co2 bottle to pour it constantly to avoid overfoaming ?
I see that you poured this beer with beers own carbonation..but i think i cant do it all night
if you understand me , thank you ...
Great video mate. Alas, I'm missing one rather important step - adding oxygen to the wort after transferring to all rounder and before pitching yeast. I watched many youtube videos on Fermzilla recently to see if it makes sense for me to buy one. Virtually no one is doing the wort aeration in their videos, maybe it's so obvious everyone skips this part, I don't know.
I typically only aerate with high gravity wort these days. 1.070 and above.
YESSS!!! thanks martin!
Thanks !
Hahaha bagging us Aussies out but puts 227kg of Crystal Malt and Wheat Malt in a small batch.....noice! @13:49 mate :)
gotta love these videos, always informative and the way you present is very enjoyable to watch.
I am curious, you mention the coopers pale ale but didn't reference the cooper sparkling ale.
Is there a difference?
Edit:
So i just noticed, as i have the Fermzilla too, i might suggest trimming down the dip tube a bit at its length you might find that it will draw from the yeast cake before the beer is done.
Thanks. Guess I’m about to find out with that dip tube.
Coopers actually brews an ale called Coopers sparkling ale as well as coopers pale ale and they also brew a stout
where about's in Australia did you come to, here in Victoria the would drink Carlton Draught
Sydney and the Southern Highlands.
This lid looks great for a closed transfer from a fermonster do you know if the threads and dimensions fit? Good video by the way all in one brew and all in one ferment condition and serve! All in two really haha
Yeah it worked great. Don’t know about using the lid on another device.
I am in south east Australia, 'the cold part nobody hears about' it's a very early Autumn this year, had our first snow last weekend, I'm currently busy brewing stouts, you are right about craft breweries, they are popping up everywhere, a lot of winerys have a craft breweries built in, 20 years ago when you walked into a Pub all you could get in Victoria was Carlton Draught and VB 'Victoria Bitter and some even had Fosters, by the way, nobody drinks Fosters, only people on tourism commercials do, Carlton Draught and VB 'Victoria Bitter taste the same, they are Lagers, they are our version if you like of Budweiser, now days you have a choice of beer that isn't just straw yellow in color, bottle shops are full of craft beers too ranging from pale ales to stouts, this was one of the reason why I started brewing, the other was the price, a slab of 24 cans of your average lager style beer is $50+ no pubs open now due to this Corona virus, thankfully Scomo has given the all clear to allow bottle shops to sell beer, if they had have banned that you would be seeing riots on the news
Yeah loving the variety of beers down under now.
@1:10 an Aussie sparkling brewed and served in an Aussie company vessel
So you essentially put an air-lock on the beer... why not just ferment under pressure so you can recycle the CO2of the fermentation... you can also cut down on ester production and fermentation time under pressure... you said last time you used a spunding valve... why did you choose to no longer do that? I'm asking to learn... I brewed my first beer in the all-rounder and it is cold crashing now... but fully attenuated in 3 days... I'm looking forward to drinking it tomorrow.
Just stumbled across this in my recommendations, love the production quality! For measurements, you could still do percentages for grain, but for hops try Grams per Litre. That was its still scale-able for other volmes :)
Hmm grams per liter. That’s an interesting idea...
Thank you
Nice again!! Love galaxy, another great ozzy hop is Enigma!
Will have to try that one. Big fan of Galaxy now.
@@TheHomebrewChallenge Yeah Galaxy is awesome! If you're ever back in the UK, see if you can get hold of Verdant's Putty, it's a Galaxy bomb!
-"Then I have 227kg of white wheat malt just to improve the mouth feel, that desirable mouth feel we're looking for"
That's a funny error haha
Was that an error?! Gotta cancel the truckload of wheat malt I just ordered...
😂 opps
@@ByeByePolizei you'll get a good mouthfeel with that truckload :P
@@TheHomebrewChallenge Original gravity of 57.030
You sold me! Put my pre-order in for a fermzilla all rounder.
Awesome hope you enjoy it.
Great clip, I've noticed that when talking about Aussie beers a lot of internationals talk about Cooper's pale ale, but never Cooper's sparkling ale. Have you had the chance to try both? I have to admit in spite of being Australian I've never liked the Cooper's brand much and tend to like bitters much more
gareths100 I believe the bottle he showed was the pale the sparkling ale has a red label
@@andy1982222,I know, I'm from Adelaide where they make coopers
How long could you keep the beer in the fermzilla? I always thought the beer would get off flavours after sitting in primary for more than a month or so. Though ive never tested that.
I’ve not noticed an issue. But probably not pushed it past about 2 months.
Hey Martin. Can you give your opinion on which brew system is your favorite so far? I have seen you go from blinchmann all the way to clawhammer.
Great video as always Martin, the beer looks lovely.
One quick question, did you do a full 1 hour boil putting the first hops in at 45 minutes, or just a 45 minute boil with the first hops being added at hot break?
Cheers
Thanks. Yes sorry should have spelled that out. 60 minute boil.
@@TheHomebrewChallenge Thanks. I look forward to getting the chance to brew this
Hi Martin, followed your previous homebrew channel and now the 'challenge' which I thoroughly enjoy, I wonder if you could give me your thoughts on a beer I've just brewed. I made a badger bitter clone several weeks ago which my friends loved, in fact they drunk nearly the whole 40 pints, so I decided to make it again last week, all has gone well, gravity is down to 1.010, but the problem is I just don't like the taste, it just doesn't seem right, I let it cool overnight in the boiler, would that be a problem? The other thing I did was forgot to top it up to the 5 gallons so I'm a gallon short, the grain and hops are probably 3 or 4 months old would that make a difference? I did sanitise everything. Your thoughts would be appreciated. Many thanks
Thanks for watching. Hard to pin down the problem but most likely it will be the beer wasn’t diluted the same way this time given you didn’t top up the water. I have grains over a year old that are still producing good results. As for cooling overnight, should be fine if you keep the wort covered.
Thank you for replying Martin, one further question, could I top up with water now, or should I throw it and start again? Many thanks
If I'm not mistaken, that Fermzilla is only rated to be pressurizeable for up to two year, correct?
I think that’s right.
Happy national beer day
My opinion in that fermenter. It's big. And cost a lot for something that's not a durable as stainless. It gets to the point of why not just buy the stainless
So I absolutely want that Fermzilla all rounder. That link to Kegland, is an Australian site/company? Can this be had from a US based seller?
I’ve seen other Fermzilla products on Northern Brewer, but not this particular unit. Thoughts??
Greg Morris you can preorder off of More Beer, ships for free at the end of April for 50USD
Chad, thank you kind Sir. You are a Gentleman and a Scholar.
That was a coopers pale a coopers sparkling ale has the red label
And is a different beer, not brewed like he described, he got confused with red label sparkling, which is more than 5.1% ABV, can't let them stubbies get warm!
At 3:46 you say that 8 oz is the same as 227 kg, did you make a little mistake with editing? I think you meant grams 😃
Yup 😱
What, no pride of ringwood? For shame, for shame...😁
i bought 500g of it, not sure if i like it though
@@gunder3 Agree , not a fan.
How long is the hose in the fermenter? Any issues with sediment getting into your pint?
It floats on the top of the beer so not pulling anything nasty from the bottom. Didn’t see any issue with sediment.
Could someone ferment in a fermzilla, use a spunding valve, get the beer to the right pressure, and then serve using a picnic tap as you did, and never have it attached to a CO2 canister?
Yup I believe so. Plan to try this.
You wouldn't get through the whole batch without losing carbonation and/or pressure
Eamonn Foley bummer. A little boost of co2 wouldn’t be too bad.
Please please go back to percentage for malt! So much easier for everyone who hasn’t the same efficiency or brewing different batch size than you. You can tell it in both weight and percentage. Hops is easiest to tell in weight. Thank you for great videos!
Yes just hold on one more week... 😁
Why was trub not pulled from that bottom feeding tube?
The tube has a float that pulls the beer from the top.
Is it a good idea to have the beer sitting with the yeast for a long time? I would think that this could have negative effect on the taste.
In the end I didn’t find out. Went within a week. I’d assume you’re right but not sure how long it would take for off flavors to become noticeable.
Rip Steve.. easily an equivalent champion to Coopers Sparkling!!
Why not pressure ferment in the Fermzilla?
Where can I get the giant whisk
Honestly don’t recall. Amazon maybe? Had it kicking around for years.
Would this be close to an American Cream Ale?
Not really. I think a bit more bitterness and phenolic yeast character
Mate let us know next time you’re down under (in the next decade hopefully)! I’m a home brewer and a bartender at a craft brewery up in the blue mountains in NSW and would love to have some beers with you! @mountainculturebeerco
Thanks! Craft beer in the blue mountains sounds like a fantastic combination.
Pacific ale should be on the next bjcp style guide when they update in 2039 ;) !!
Hi! Can you write me mash temperature for this recipe? Thank you!
152f
Martin, we don't accept your apologies for that woeful accent ;)
Words are not enough!
Noice. You can do the same thing in a corny too. Also you should bang on the spund valve at 15 psi in the last third of fermentation, and carbonate it fully.
I’m going to give that a try.
The energy drink segment came across really awkward and it seemed like a stealthy sponsor spot.
Great videos... but the energy drink plug is pretty cringy
Not a plug. Merely doing what my boy told me. Not having one of those again 😮
The Homebrew Challenge Ok sorry. Great videos man. Those drinks are poison though!
Coopers Sparkling Ale is a better example of the style than Coopers Pale Ale
Hey mate, i love the channel! Thanks for show, so many cool recipes. But mate as an ozzie I reckon you'd be right to apologise for that accent xD
It was fosters 😂😂
Coopers Sparkling Ale, red label.
Ahhhh, the traditional Australian ingredient, American 2 row malt...
Firstly, there are no less than 6 recognized Australian styles, you need to refer to the AABC style guidelines, not BJCP. Secondly an Aus sparkling ale would not have late additions or galaxy, and relies mostly on yeast flavor. Thirdly there's no wheat. What else... oh don't use london iii, probably not s04 either but it's a better choice, it should be a high attenuating burton ale yeast.
I am in Australia and you are right, not one mainstream beer style matches this recipe at all, Coopers Sparkling Ale or pale ale has no galaxy or other hop flavors, Coopers state that the hops used is Pride of ringwood and they use their own yeast
Your right there is far far too much flavour from those hops - maybe 1 or 2 additions of something bland like pride of ringwood would be more style appropriate.
This is nowhere near what an Australian Sparkling Ale would be. This is more like another style that is known here as "pacific ale" - Not officially on the BJCP guidelines.
2x 227 KG of malt? 😂😂
This is why I should stick with percentages.
As an Australian I'm disappointed this is the only beer you recognise as an Australian style. Vitamin B should be up there with the best.
VB was my very first drink upon arriving down under.
I appreciate that you want to show off Australian sparkling ale, but almost everything you used is incorrect. First off you correctly mention Cooper's as the brewery that is producing the best known Sparkling Ale. But then you show off the Pale Ale (green label) which is a pale ale, for some reason you compare it to a cream ale. It is not, it's a pale ale. The Sparkling Ale you might have tasted in Australia comes in a bottle with a red label. It says Sparkling Ale on it, not pale ale. Also it has an ABV of 6% so is a bit heavier than the green label pale ale. You also seem to think that the Sparkling Ale is clear, which it isn't. It is bottle conditioned and has some yeast left in the bottle which can be infused into the beverage by famously "rolling the can", or not if you chose not to. As much as I like people showing off this unique Australian beer variety I wish you would get your facts straight before putting a video on youtube. Next is your choice of Hops. Galaxy and Pacific Jade. It states RIGHT ON THE BOTTLE that they use Pride of Ringwood. Then the yeast, again you're not using what Cooper's uses, you use an english ale yeast ??? Why ??? Even WYEAST has a suitable yeast in the lineup, it's even called Australian Sparkling Ale. Argh, I'm headbutting into my wall right now. All it would have taken you is to google a bit, it's not hard, dude. People who follow your recipe might get a nice beer but it certainly won't be Australian Sparkling Ale.
I have to be honest, as an Aussie, I almost turned the video off at the 13 second mark... That accent was atrocious :P
(I didn't turn it off though, one beer I drank a lot in my formative years was Coopers Sparkling, so this is brining back memories)
😆 yes I do apologize.
@@TheHomebrewChallenge if it's any consolation, it wasn't the worst attempt I've ever heard 😅
8oz is definitely not 227kg lol
HAHAHAHA CRIKEYYYYY
😂
Would have been more Aussie if the additions were in grams!
True 😀
0:08 Jesus Christ 🤦🏼♂️
On the other hand mate gotta get your hands on some Mountain Culture Beer brewed in Katoomba favourite brewery by far and making some of the best beers in Aus. Would definitely recommend
Terrible accent, great video! Cheers cobba !
😂