Coopers Larger

[AussieJosh]

Yer i can, but as far as coopers goes i take the advice of what Paul the home brew guy from Coopers recomends.
All i did was state some Facts.
Everyone can do whatever they want....I thought this site and sites like these were so people could get ideas off other people and for people that knew stuff about stuff....to share that stuff with other people so people can get the most out of there brewing?
Im sorry if i seem a little agressive Rob2....I just dont understand why you wrote that comment under mine.....?
Im just having a bad day.
HAPPY Brewing everyone!

 

[rclemmett]

Yer i can, but as far as coopers goes i take the advice of what Paul the home brew guy from Coopers recomends.
All i did was state some Facts.
Everyone can do whatever they want....I thought this site and sites like these were so people could get ideas off other people and for people that knew stuff about stuff....to share that stuff with other people so people can get the most out of there brewing?
Im sorry if i seem a little agressive Rob2....I just dont understand why you wrote that comment under mine.....?
Im just having a bad day.
HAPPY Brewing everyone!

I posted that in response to your suggested brew temps...

I don't know if ale/lager or ale counts as a fact...

You can edit spelling errors with the edit button under your post...

And now I duck for cover.....

h34r: Did you pitch your yeast at 14C or at room temp and drop the temp once fermentation had begun?

 

[AussieJosh]

Sorry if my spelling is not perfect I am dyslexic. That has not stopped me being successful in my life.
Its a fact some coopers kits do contain a Lager/Ale mix of yeast. I can find out exactly what ones they are if you wish.
I put my Lager yeast in from my coopers European lager at 22c over a 24hr period the temp dropped down to 16c over another 24hrs it dropped down to 14c and has now been there for three days.
What do you think about this? Is it ok?
I do not think I know everything about kit brewing thats why I am here to learn of people such as yourself and others.

 

[macneil29]

i got a bag of hops and things to boil (i have no clue what is was) was a brew enhancer kit so it had grain and hops in it that i had to strain out before putting it into the fermenter with the coopers kit..

tasted my pale ale and it has the same fruitiness flavour i think it may be the yeast.. also its been getting itself to 26dC itself.. even if i leave the heater on it shoots up..

 

[bum]

Sorry if my spelling is not perfect

Mate, have a look around. You'll see some of the most "creative" spelling on the internet here. Dunno why you've been singled out. Don't worry about explaining typos. Happy brewing.

 

[Barley Belly]

All I ever did/do is boil whatever sugar you are using in water for 5 minutes
Add your hops to that and boil for a further 5 or 10 minutes
Then strain into the fermenter
Add your Kit
Mix
And top up to your desired volume

Just like a chocolate milkshake, only crunchy

 

[rclemmett]

I put my Lager yeast in from my coopers European lager at 22c over a 24hr period the temp dropped down to 16c over another 24hrs it dropped down to 14c and has now been there for three days.
What do you think about this? Is it ok?

Well the proof is in the pudding. If the yeast fired then it is all good.

The thing to keep in mind when using a kit yeast is that the conditions it was stored in are generally quite poor and you really can't be sure of the viability of the yeast cells.

7g of yeast IMHO is underpitching, particularly if using a lager yeast.

With these two factors combined you are taking alot of risk when ramping down the temperature of the fermentation. If it is slow to multiply, due insufficient yeast cells and low temperature, then your risk of infection and off-flavours increases.

As for the combination of ale and lager yeast in coopers kits, I wouldn't believe everything you read on the internet. I am more than willing to eat my own hat if you can prove this though.

 

[AussieJosh]

This is a direct copy and paste of what paul from Coopers wrote in the Coopers forums in feb of this year.
Paul if you read this i hope you dont mind? i just did it to better educate the home brewing public who have questions regarding coopers yeast.

Our ale strain (supplied with the Coopers Original Series - Lager, Draught, Real Ale, Dark Ale, Bitter and Stout) will ferment as low as 16C and it produces clean "lager like" characters. But you need to have much higher pitching rates than 7g to 23litres - more like 1g per litre (about 3 sachets to a 23 litre brew or grow up the 7g culture in a 500ml-1litre mini-wort). At 12C it is most likely to fall out of suspension.

European Lager and Pilsener have 100% lager yeast.
Mexican Cerveza, Australian Pale Ale and the 4 Premium Selection brews have lager/ale blends.
Wheat Beer, Irish Stout, IPA, Ginger Beer and Canadian Blonde have ale yeast.

If you plan to ferment at low temperatures you need to increase pitching rates. In most cases, it's a good idea to start the brew at 22C-24C for the first 12 hrs then draw it down to the low ferment temp. You only need to go down to 13C-15C to get good results with most strains of dry lager yeast.

http://www.coopers.com.au/club/phpbb/viewt...highlight=yeast


Rob2....you got a tasty hat!?

 

[rclemmett]

This is a direct copy and paste of what paul from Coopers wrote in the Coopers forums in feb of this year.
Paul if you read this i hope you dont mind? i just did it to better educate the home brewing public who have questions regarding coopers yeast.

Our ale strain (supplied with the Coopers Original Series - Lager, Draught, Real Ale, Dark Ale, Bitter and Stout) will ferment as low as 16C and it produces clean "lager like" characters. But you need to have much higher pitching rates than 7g to 23litres - more like 1g per litre (about 3 sachets to a 23 litre brew or grow up the 7g culture in a 500ml-1litre mini-wort). At 12C it is most likely to fall out of suspension.

European Lager and Pilsener have 100% lager yeast.
Mexican Cerveza, Australian Pale Ale and the 4 Premium Selection brews have lager/ale blends.
Wheat Beer, Irish Stout, IPA, Ginger Beer and Canadian Blonde have ale yeast.

If you plan to ferment at low temperatures you need to increase pitching rates. In most cases, it's a good idea to start the brew at 22C-24C for the first 12 hrs then draw it down to the low ferment temp. You only need to go down to 13C-15C to get good results with most strains of dry lager yeast.

http://www.coopers.com.au/club/phpbb/viewt...highlight=yeast


Rob2....you got a tasty hat!?

Good stuff. Eating hat as I type.