DarrenHurst
Member
So onto brew #4, a Coopers real ale.
Day 1
1 x tin Coopers real ale
1/2 kg extra malt brewing sugar
1 kg brew enhancer 2
200ml molasses
25 grams Saaz hops steeped (left over from a Stella clone)
Boiled 3 litres spring water, EMBS and 1/2 the BE2 for 30 mins.
Got yeast going by mixing packet of tin yeast and half of a 7 gram packet of Tandeco bread yeast with tepid water and shook every 5 mins.
Mixed remaing EMBS in spring water in FV, strained hot mix on top.
Topped with cool spring water to 23 litres
Wort at 22°. Pitched remaining half packet of Tandaco bread yeast on top of wort.
OG 1.055.
Day 2 - lots of foam head action amd krausen ring, sitting at 26°
Day 3 - foam dropped, sitting at 20.2°. SG 1.017, smells amd taste good. Slight sweet and tinge of molasses
Looks like a real fast fermentation and possible FG in few days.
Will leave for 10-14 days to fully ferment.
Will dry hop 4 days before cold crashing and then bottling.
Day 1
1 x tin Coopers real ale
1/2 kg extra malt brewing sugar
1 kg brew enhancer 2
200ml molasses
25 grams Saaz hops steeped (left over from a Stella clone)
Boiled 3 litres spring water, EMBS and 1/2 the BE2 for 30 mins.
Got yeast going by mixing packet of tin yeast and half of a 7 gram packet of Tandeco bread yeast with tepid water and shook every 5 mins.
Mixed remaing EMBS in spring water in FV, strained hot mix on top.
Topped with cool spring water to 23 litres
Wort at 22°. Pitched remaining half packet of Tandaco bread yeast on top of wort.
OG 1.055.
Day 2 - lots of foam head action amd krausen ring, sitting at 26°
Day 3 - foam dropped, sitting at 20.2°. SG 1.017, smells amd taste good. Slight sweet and tinge of molasses
Looks like a real fast fermentation and possible FG in few days.
Will leave for 10-14 days to fully ferment.
Will dry hop 4 days before cold crashing and then bottling.