Coopers Mexican Cerveza

[Josh]

My thermometre stick on thingy generally hangs around the 14-16 degree mark do you guys reckon that the mexicon cervaza yeast would do the trick?

With most of my beers I normally chuck in an extra brewiser yeast to help chew through it as well, so maybe this would help having 14g of yeast rather then the miserly 7?

Cheers.

I would give it a try. You can use an extra yeast if you think the original won't be enough.

 

[PostModern]

DC, you can always add a couple of degrees of warmth to a fermenter by placing a juice bottle filled with hot tap water beside the fermenter and optionally wrapping it in a blanket. Once fermentation kicks off, it should hold the temp, but if not, just refill the bottle as needed. I also keep some frozen juice bottles in the freezer in case I need to knock a few degrees off the temp.

If it were me, I'd use a lager yeast and an ice bottle, which is going to be my strategy for my once-a-year doppelbock.

 

[DrewCarey82]

Put down my Coopers Mexican Cervaza - 19.5 litres(I must have been blind swear it was 21 litres!) and CBE2, happily bubbling away....

Tossing up wether or not to chuck in any lemon juice in secondary.....

Last night noticed that I am down to about 40 drinkable long necks! - 60 conditioning for about 2 weeks. And my mexican in primary and putting on a coopers bavarian lager tonight.....

Dire Straights in Drews brewery.

 

[Piste]

Put down my Coopers Mexican Cervaza - 19.5 litres(I must have been blind swear it was 21 litres!) and CBE2, happily bubbling away....

Tossing up wether or not to chuck in any lemon juice in secondary.....

Last night noticed that I am down to about 40 drinkable long necks! - 60 conditioning for about 2 weeks. And my mexican in primary and putting on a coopers bavarian lager tonight.....

Dire Straights in Drews brewery.

You poor bugger, I'm down to nil with two waiting to be bottled.
One of them is the Cervesa again, I did it this time with SafLager and 250g DLME I had laying around and the CBE2.
Thought about adding lemon juice to secondary, how much would you put in and what would the effect be??
Or is it that classic Mex cooking phrase 'anything goes' (because he has forgotten it in Mex, No Hay Fajita or something like that)

 

[grod5]

A am just about to put my MC into the fermenter. Having read this thread a little while ago I thought I'd give it a go.

I'm using the Coopers MC can Coopers Brew Booster 2 with an extra 500g of dex. 12g of goldings boiled for 35 min just for the xtra dex and for the hell of it. 12g of s33 and will ferment at 18deg.

Fingers crossed

daniel

 

[DrewCarey82]

Have bottled mine a week ago.

Even now after 1 weeks conditioning it looks crystal clear..... How long have people who have done this waited before tasting and when did you think it was good to drink.

In regards to the lemon..... Good question didnt really consider.

Maybe squeeze about 10 or so and bring to boil and doink it in?

 

[Drew]

Thought it's about time I added my 2 cents.

I brewed up the Cerveza with CBE2 a few months ago - my favourite drop so far. I probably started drinking them about 3 weeks after bottling, and 3 months down the track they are all gone. (No patience). It was reasonably clear at this time - surely racking and more patience would result in a clearer beer.

I boiled 2 limes and 2 chillis and threw them in at the start of fermentation, which added some nice flavour. 2 chillis over 60 bottles turned out pretty mild (which is not a bad thing) - i'd probably would have upped it to 4 or 5 next time.

Also - i threw a single chili per bottle into about 10 bottles for priming just to test. FYI unbearably hot - but I will bring them out at the odd social occasion to separate the men from the mice! Or use them for cooking.


Now that winter has hit in Canberra though I'm going to have to try my first saflager yeast...

 

[DrewCarey82]

Did you add just the lime juice?

Or the pulp as well.

Did it come close to the original corona?

Cheers.

 

[Drew]

Did you add just the lime juice?

Or the pulp as well.

Did it come close to the original corona?

Cheers.

The whole thing. It was pretty soft after boiling it so I figured the juices would get out. Don't know what effect the pulp has - but i guess it didn't hurt. More time and effort I'd probably throw just the juice in..

Been a while since I had one - but i'd say it came out with more flavour and a bit more body than a Corona- but this is without racking etc. (I wasn't really going for a clone anyway).

 

[DrewCarey82]

Ah okay.

That sounds like a decent recipe you should throw it in the best kit and kilo recipes thread

 

[Piste]

Bottled my batch of cervesa on Saturday, went clear and settled very quickly, opened one today just to see what it was doing, not much of a hiss, but it has been cool and secondary will probably take a while.
It was surprisingly good compared to the first one I made and I can only attribute this to the Saflager and addition of 250g LDME.
It was a bit soft and a touch of sweetness which I think will vanish soon enough.
Again for this I used the kit, Saflager, 250g DLME and the Coopers BE2, made up to 23 litres, 2 weeks in primary.
Didn't touch the yeast provided.

 

[petesbrew]

Poured the very last stubbie of my corona clone last night, added a slice of lime off the tree out front and savoured every last drop while bbqing some steaks. At 6 months old it was superb.
Mine was just the basic recipe off the Coopers tin. It was a little bit bland, but great with lime. I'll definitely be brewing this one again sometime in the future.

 

[DrewCarey82]

Tried mine @ about 3 weeks and have to say the colour is lighter then most beers but nothing like corona. Taste was in the same light style.

If I do again which I may for a summer beer while do with dextrose. I think malt stuffs the corona style.

 

[Agarn]

Kegged one only last week. Coopers BE no.1 with 500 g extra maltodextrin. Very mild flavour but ever improving.

 

[gonzo]

what sort of finings are you using for this brew

 

[DrewCarey82]

Theres different types of finings?

 

[Kai]

yep!

 

[grod5]

what the?

Tried mine last week, tasted like cider. Not happy Jan. Must have been something I did. Wont do it again, brew this I mean.

daniel

 

[gonzo]

started this brew last nite

Using the coopers tin cerveza and Brew enhancer 2

I used filtered water out of the insink filter

it tastes a bit weak ( 23l like the tin says).

Fermenting fine ,dropped
10 specific gravity points in less than a day so im fairly happy with that

OG 1040

hoping to get down to about 1010- 1008 ish

Im using a heat belt in this weather its going good guns

 

[Piste]

what the?

Tried mine last week, tasted like cider. Not happy Jan. Must have been something I did. Wont do it again, brew this I mean.

daniel

Mine was like that but after about three/four weeks the sweetness vanished, it's still improving and waiting for some warmer weather (aren't we all )

 

[DrewCarey82]

Excellent idea, actually I'll have to chuck that in some crates for summer this baby! You'd definatley appreciate it then hey!

 

[Samwise Gamgee]

what the?

Tried mine last week, tasted like cider. Not happy Jan. Must have been something I did. Wont do it again, brew this I mean.

daniel

What temp you ferment it at daniel?

 

[grod5]

Sam,

Fermented at 19Deg with S-33. It was in the keg for 1 week at 4Deg before I tried it. I used brew booster #2. Looking back at my notes I may have discovered my problem. I added 500g of dex. Og was 1062 Fg was 1014. I added the xtra as it was sitting around. I might try this again with just the #2 and S-04 at 12 Deg.

 

[Samwise Gamgee]

Definately not a temp issue, assuming S-33 is an Ale yeast? (i'm not familiar with it)

I'd say you found your prob with the dextrose as you mentioned.

 

[Cognosis]

My mate and I are new to home brewing, and we started a brew of Cerveza on the weekend. We chucked in the coopers cerveza can, 1kg of coopers brew enhancer 2, 1kg of coopers brewing sugar, and a few grams of Amarillo hops. She seems to be running steadily at 20 degrees celsius.

However, after reading up on it, I seem to think we weren't meant to add the brewing sugar. Anybody want to confirm this? Also, how do you think it will affect the beer? Any advice will be really appreciated

 

[DarkFaerytale]

Hey Cognosis,
you wern't ment to add it, no idea what it will taste like, it'll be nice and alcoholic tho, somewhere in the low 7% range i would guess

-Phill

 

[Boozy the clown]

She'll be 'sweeet'.

Dunno if the supplied yeast will be able to ferment all that sugar. But as phil says, if it does ferment it the beer will have some kick.

 

[Cognosis]

Cheers guys. If she does have a larger alcohol content, all the better . She'll be like Toohey Extra Dry Platiunum, except it won't taste like crap (hopefully anyway)

 

[Boozy the clown]

If it ferments it all your mates will call you a legend, if it doesn't your missus will love you for making such a sugary drink.

 

[gonzo]

my cerveza turned out great pity i had to put it in PET bottles i didnt have glass ones.
Tastes good but im a little worried that there isnt enough fizz in any of my beers that i have made at the moment i have them in foam boxes above the cement floor an after 2 weeks some only have tiny bit of carbonation the others heaps, and the one i bulk primed isnt fizzy enough probly didnt put enough sugar in it,