ploto
Well-Known Member
- Joined
- 25/12/10
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For my third brew I am planning to make a toucan of the Coopers original series Lager. What effect should I expect if I add 500g of BE1 (60% dextrose / 40% maltodextrin)? I was also considering adding 500g of honey, either in place of the 500g of be1, or in addition to it. Would this be excessive?
Also I have read it suggested that there may be an advantage in adding fermentables that impart flavour (ie honey) at a later stage, the reasoning being to let the yeast eat up the flavourless fermentables first - is there any basis to this?
Yeast will be just the two sachets supplied with the cans as I am unable to get to a HBS before I put this next brew down, although I would like to try better yeasts in the future. I understand the coopers lager is more of an ale and I'm fine with that as I have yet to implement temperature control suitable for proper lagers.
I also intend to add some finishing hops after the initial fermentation subsides, possibly POR, although I have access to others including Cascade, Nelson Sauvin, & Tettnang. Any suggestions on what might best complement the Coopers Lager cans?
Also I have read it suggested that there may be an advantage in adding fermentables that impart flavour (ie honey) at a later stage, the reasoning being to let the yeast eat up the flavourless fermentables first - is there any basis to this?
Yeast will be just the two sachets supplied with the cans as I am unable to get to a HBS before I put this next brew down, although I would like to try better yeasts in the future. I understand the coopers lager is more of an ale and I'm fine with that as I have yet to implement temperature control suitable for proper lagers.
I also intend to add some finishing hops after the initial fermentation subsides, possibly POR, although I have access to others including Cascade, Nelson Sauvin, & Tettnang. Any suggestions on what might best complement the Coopers Lager cans?