Dribs
Well-Known Member
- Joined
- 7/6/11
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G'day chaps.
I'm looking at brewing my first Coopers stout tin and I've got a rough idea of what I want, just nutting out the finer points. Figured I'd ask you lot rather than bugging manticle on email about every detail.
So far I've got:
Coopers stout tin.
1kg of DDME
Saflager S-23 yeast (I've read many comments saying lager yeast works great in stouts)
Multon's Gold (I was thinking of maybe using this with the S-23 to speed up fermentation)
Few n00b questions about what else it needs and can do:
Would you recommend brown or raw sugar, and how much if I'm aiming for around 8%acl?
18 or 20 litres?
With just the S-23, what is it's max alcohol threshold?
Should I prime the bottle with just 1 carb drop? Or maybe prime with some of the DDME to prevent watery mouth feel?
Does pure cocoa powder ferment?
At around 14 degrees, is 2 week in the fermenter ideal? Will the S-23 deal with 1kg of malt extract ok?
That's probably enough questions for now. Cheers!
I'm looking at brewing my first Coopers stout tin and I've got a rough idea of what I want, just nutting out the finer points. Figured I'd ask you lot rather than bugging manticle on email about every detail.
So far I've got:
Coopers stout tin.
1kg of DDME
Saflager S-23 yeast (I've read many comments saying lager yeast works great in stouts)
Multon's Gold (I was thinking of maybe using this with the S-23 to speed up fermentation)
Few n00b questions about what else it needs and can do:
Would you recommend brown or raw sugar, and how much if I'm aiming for around 8%acl?
18 or 20 litres?
With just the S-23, what is it's max alcohol threshold?
Should I prime the bottle with just 1 carb drop? Or maybe prime with some of the DDME to prevent watery mouth feel?
Does pure cocoa powder ferment?
At around 14 degrees, is 2 week in the fermenter ideal? Will the S-23 deal with 1kg of malt extract ok?
That's probably enough questions for now. Cheers!