14yr old coopers kit!!
- Thread starter jll
- Start date
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HA it’s currently in the fermenter. I managed to make a starter from the original dried yeast once I stepped it up a couple of times. Really surprised it was alive at all. Actually ramped up well.
The can smelled like molasses and was really dark and the pack of sugar solid but I added some grain in a mini mash (Munich, Special b and 60l crystal) and did a 20 min hop addition of some hallertau and saaz.
I don’t expect it to be good but I am happy I gave it a go.
munta
Active Member
Sure is. I watched it not long ago. The instructions were pretty loose haha
Deepregret
Member
just brew it mate. What have you got to lose really? If you don't you'll never know. Sure, a lot of people who I'm sure know better are saying don't do it, but isn't being a brewer all about experimenting and always learning and being open to failures and taking risks? Just use some fresh yeast and keep everything clean, control yr ferment temp, and I'm sure you'll get something drinkable.
As soon as someone tells you not to do something, do it! They are just scared that you'll succeed!
As soon as someone tells you not to do something, do it! They are just scared that you'll succeed!
Jack of all biers
Well-Known Member
Yeah... well all that’s holding me up now is being bothered to pour this down the drain.
It fermented well, got down to 1008, but just tastes *****. started sulphury so I let it go a bit more and now it has a bit of a sour edge with some other flavour I can’t describe. Needless to say I won’t bother wasting any more time on it.
Didn’t take much time and I have the space so no great loss. My guess is it’s mostly yeast related. Whouda thought 15 year old dried yeast wouldn’t be great [emoji23]
I did think about harvesting yeast from the fermenter and making a new starter but that is probably just a waste of time. Back to brewing beers I am likely to enjoy drinking instead.
Oh well, was worth it just to see what would happen and I may bottle a few just for the hell of it (not sure why though).
It fermented well, got down to 1008, but just tastes *****. started sulphury so I let it go a bit more and now it has a bit of a sour edge with some other flavour I can’t describe. Needless to say I won’t bother wasting any more time on it.
Didn’t take much time and I have the space so no great loss. My guess is it’s mostly yeast related. Whouda thought 15 year old dried yeast wouldn’t be great [emoji23]
I did think about harvesting yeast from the fermenter and making a new starter but that is probably just a waste of time. Back to brewing beers I am likely to enjoy drinking instead.
Oh well, was worth it just to see what would happen and I may bottle a few just for the hell of it (not sure why though).
altone
Well-Known Member
Rocker1986
Well-Known Member
It may have turned out better with fresh yeast but with malt extract that old it probably would still have been pretty crappy.
If I had the opportunity without getting in the way of regular production I'd probably do something like that just to see how **** it really was [emoji23]
If I had the opportunity without getting in the way of regular production I'd probably do something like that just to see how **** it really was [emoji23]
