It's been a hell of a long time since I last posted! Anyway finished off my stock of beer and was too lazy to brew anymore now i'm dry. Dang it!
At the moment i have a Euro lager bottled and have also bottled an Amber Ale:
Coopers Pale Ale can
250g choc malts boiled for 10 mins
BE1 + 500g of DME
supplied yeast pitched at 21 deg.
OG 1048
FG 1017 (target was 1016 but it didn't move for three days so bottled)
A very sweet wort but has really mellowed duing ferment. the roasted choc malts have come through pretty well and happy at bottling. Lets see what it's like after 12 weeks!
Anyway, to the real topic. I am going to brew the following and was after some thoughts:
Coopers stout can
BE2
Supplied yeast.
That's it for the wort.
At bottling, I was thinking of 1 carb drop and 1 dark cooking chocolate button per long neck.
Alternatively:
Coopers Stout can
BE2
200g of quality cocoa
supplied yeast
At bottling 1 carb drop per long neck.
Thoughs anyone?
Quachy
At the moment i have a Euro lager bottled and have also bottled an Amber Ale:
Coopers Pale Ale can
250g choc malts boiled for 10 mins
BE1 + 500g of DME
supplied yeast pitched at 21 deg.
OG 1048
FG 1017 (target was 1016 but it didn't move for three days so bottled)
A very sweet wort but has really mellowed duing ferment. the roasted choc malts have come through pretty well and happy at bottling. Lets see what it's like after 12 weeks!
Anyway, to the real topic. I am going to brew the following and was after some thoughts:
Coopers stout can
BE2
Supplied yeast.
That's it for the wort.
At bottling, I was thinking of 1 carb drop and 1 dark cooking chocolate button per long neck.
Alternatively:
Coopers Stout can
BE2
200g of quality cocoa
supplied yeast
At bottling 1 carb drop per long neck.
Thoughs anyone?
Quachy
