Coopers Stout

[PostModern]

Australian Commercial Example - Wig and Pen RIS...

Wig and Pen sold the last of that batch some weeks ago. The barmaid told me on Saturday

 

[chimera]

Mighty good price, throw a couple of them together you'd have bragging rights for possibly the cheapest batch ive heard of. Could be a good drop too if you like dark ales.

 

[AngelTearsOnMyTongue]

Although I am a little feared to do so (I am not a natural stout Drinker. The only time I have enjoyed that style was drinking Guinness in Dublin....mmmmmmmmmmmmmmmmm), I am slowly being convinced to go with the Imperial(ish) stype brew.

I will lose the ability to experiment but it sounds superior. My current thoughts are;

3 Cans of CS
Choc Grain (200g Steeped)
Rabbit liquorice (Few sticks in the fermenter)
Lactose (?g)
Maybe a wee dunking of Hallertau 25 for 20.

It was even suggested to toss a couple of shots of esspresso into the fermenter

What thinkye.

ATOMT

 

[Adamt]

How big will the brew be? Remember that the Coopers stout cans are already hopped (not sure how bitter they are though, probably around 20IBU per can for a 23L batch?).

I've heard people say lactose is crap, but honestly I wouldn't have a clue, heh.

3 cans + 200g choc + 500g lactose = OG1.073 for a 23L batch = 1.084 for 20L = 1.112 for 15L >:E

The next question is of your equipment... how big is your fermenter?

I'm guessing 20L of 1.084 wort being fermented at 18C will paint your ceiling with a creamy tan krausen (assuming a 30L fermenter). What I was thinking of doing for my next big ale was to add only 1 of the cans at the start, then as the fermentation is stopping add the other cans and fresh yeast.

I reckon put some crystal in there as well for some fat head retention.

I think I need to put a big, meaty stout down soon and leave it until next winter :super:

 

[AngelTearsOnMyTongue]

How big will the brew be? Remember that the Coopers stout cans are already hopped (not sure how bitter they are though, probably around 20IBU per can for a 23L batch?).

I've heard people say lactose is crap, but honestly I wouldn't have a clue, heh.

3 cans + 200g choc + 500g lactose = OG1.073 for a 23L batch = 1.084 for 20L = 1.112 for 15L >:E

The next question is of your equipment... how big is your fermenter?

I'm guessing 20L of 1.084 wort being fermented at 18C will paint your ceiling with a creamy tan krausen (assuming a 30L fermenter). What I was thinking of doing for my next big ale was to add only 1 of the cans at the start, then as the fermentation is stopping add the other cans and fresh yeast.

I reckon put some crystal in there as well for some fat head retention.

I think I need to put a big, meaty stout down soon and leave it until next winter :super:

I had planned on 23 L.

Also using EC-1118 yeast. ( 2 X Packs (12g?))

500g of Lactose? Having never used lactose i dont know if that is a good amount or not.

Also, since the temps in melbourne are probably 9 - 15oC at the moment, should I still expect a painted roof?

cheers

ATOMT

 

[AngelTearsOnMyTongue]

Sorry to bump this but I am about to bre this up tonight.

The main thing I was wondering is; If I pitch the yeast tonight (EC-118 yeats or Champagne yeast. Outside Temp and in my shed down to 10oC and tommorrow is expected to be 15oC) will the Krausen spray the roof if I fill to 23L in a 30 L Fermenter?


Having read some other Stout threads I am moving away from the idea of adding Lactose too.

Cheers

ATOMT

 

[Adamt]

Not a good idea to start out with a champagne yeast, you'll get no beer characteristics from the yeast.

Start with the actual beer yeast, and if the brew stops half way as the yeast is dead from the alcohol, rack it to a secondary with teh champagne yeast; that way you'll get beer characteristics from the beer yeast and the strength with the champers yeast.

I wouldn't expect a painted roof, will be almost pointless pitching at 10C and will be slow going at 15C; get a heating pad or brew belt.

Maybe set up a blow off tube if you can, otherwise just sit the fermenter in a bathtub/sink, you might get some krausen bubbling out the airlock which isnt too much of a problem.

 

[AngelTearsOnMyTongue]

Not a good idea to start out with a champagne yeast, you'll get no beer characteristics from the yeast.

Start with the actual beer yeast, and if the brew stops half way as the yeast is dead from the alcohol, rack it to a secondary with teh champagne yeast; that way you'll get beer characteristics from the beer yeast and the strength with the champers yeast.

I wouldn't expect a painted roof, will be almost pointless pitching at 10C and will be slow going at 15C; get a heating pad or brew belt.

Maybe set up a blow off tube if you can, otherwise just sit the fermenter in a bathtub/sink, you might get some krausen bubbling out the airlock which isnt too much of a problem.

Cheers Adamt.
Ill do that. Ive got three Coopers Yeasts and a couple of Saflager 34/70 yeasts.

I will probably pitch at about 20oC, but by morning that will have dropped somewhat.

I have a cabinet with a light (warm) in it but might just let it all settle down before I put it in.

Geez its very black!!!
h34r:

ATOMT

 

[Adamt]

Ooh yeah! Something I loved in the dark ale I made last year... prime with brown sugar! Use about 20% more in weight than you would for dextrose. Yum yum!

 

[AngelTearsOnMyTongue]

Ooh yeah! Something I loved in the dark ale I made last year... prime with brown sugar! Use about 20% more in weight than you would for dextrose. Yum yum!

Mmmmmmmmm...........Can ya smell it?






ATOMT

 

[AngelTearsOnMyTongue]

:angry:

Well This brew has been down for 11 Days.

Initially used a couple of sachets of yeast (Coopers and S-33 from HBS)
SG Plumetted from 1080 to 1040 in about 5 days.

I tossed in another sachet of coopers yeast after a day at 1040. No Movement. (All at around 16 - 18oC)

Day 6 On the assumtion that the Alc was at about 6%, put in a sachet of EC-118. No Movement.

Day 8, Rehydrated a sachet of EC-118 at about 30 - 35 oC in a cup of boiled and cooled wort. Added a teaspoon of DAP. Warmed to 20 - 22oC for about 6 - 8 hours.

3 Days later and No Movement!

I Give in................................

 

[warrenlw63]

3 Days later and No Movement!

May I suggest some Metamucil then?

Warren -

 

[warrenlw63]

BTW ATOMT If EC118 doesn't get it going nothing will. I'd just leave it for another week and see what happens.

Warren -

 

[AngelTearsOnMyTongue]

3 Days later and No Movement!

May I suggest some Metamucil then?

Warren -

At 1040, I will need metamucil after drinking this Imperilish Stout.

ATOMT

 

[lucas]

:angry:

Well This brew has been down for 11 Days.

Initially used a couple of sachets of yeast (Coopers and S-33 from HBS)
SG Plumetted from 1080 to 1040 in about 5 days.

I tossed in another sachet of coopers yeast after a day at 1040. No Movement. (All at around 16 - 18oC)

Day 6 On the assumtion that the Alc was at about 6%, put in a sachet of EC-118. No Movement.

Day 8, Rehydrated a sachet of EC-118 at about 30 - 35 oC in a cup of boiled and cooled wort. Added a teaspoon of DAP. Warmed to 20 - 22oC for about 6 - 8 hours.

3 Days later and No Movement!

I Give in................................

what did you end up brewing? if it was 3 cans o' stout, 500g of lactose and the 200g of choc malt you mentioned earlier I'd say 1040 is probably your terminal gravity, with that much malt and unfermentables you cant expect it to go much lower

 

[AngelTearsOnMyTongue]

what did you end up brewing? if it was 3 cans o' stout, 500g of lactose and the 200g of choc malt you mentioned earlier I'd say 1040 is probably your terminal gravity, with that much malt and unfermentables you cant expect it to go much lower

I think you are right Lucas. Its just that the advice I had was that it would go a bit lower. I guess I was expecting 1020 or the likes.

ATOMT

 

[petesbrew]

ATOMT, How'd that 3 Can kit end up?

 

[AngelTearsOnMyTongue]

ATOMT, How'd that 3 Can kit end up?

Due for a tasting this weekend.
I never did get it below 1040, but it smelled mighty fine in the end.

Its been in the bottle for a few weeks now or possibly even a month. I will have to check.

I'll let you know the outcome.

ATOMT

 

[Adamt]

Holy crud, FG of 1.040? That's gonna be a meal in a bottle. Chewy stout!

 

[AngelTearsOnMyTongue]

Holy crud, FG of 1.040? That's gonna be a meal in a bottle. Chewy stout!

Yeah Adamt.

Your Avatar is probably what i will look like whilst drinking it and also the next day

ATOMT