Do you mind me asking what Cans you used? Also, how many Jelly Beans per (I'm going to assume you use Long Necks, as I do) bottle? I'm thinking of the Coopers Irish Stout and Morgan's Dockside Stout, boil one with 2 Litres of water, then pour the Second Can, Boiled can and water into my Fermenter, top up to 20 Litres (probably less), and ferment with the two packet yeasts.
Is there anything I should change here? Not only will this be my first Toucan, but it will be my first Boil. Any help is greatly appreciated.
Andrew.
Hi, I just got home and checked my records and I lead you astray on the jelly bean brew.
It wasnt a toucan but this recipe instead:
Muntons Irish Style Dublin stout
500grms dried corn syrup
1kg coopers dark malt extract
1kg coopers light malt extract.
nottingham ale yeast
Brewed to 22litres
I bottled half the brew using plain dex in the bottles and the other half using 2 crushed Black jelly beans per bottle.
The jelly beans didnt break down and are still in the bottle, the bottles done with the jelly beans are not as carbonated as the bottles done with the dex. However what it lacked in fizz and head it made up for in flavour.
The last toucan stout I did was:
Cooper stout
coopers dark ale
5oogrms brown sugar
500 grams dried corn syrup
yeast from both cans re-hydrated
I kegged this one and force carbonated .
according to the notes I made myself it was "good after 1 week, but outstanding after 5 weeks" I went away on holiday and left the keg to sit for that time. I am planning to redo this recipe this weekend.
For what its worth I agree with steve "why boil" I just mix it in the fermenter as Steve does with a little boiling water and the relivent cans and ingredients and it always seems to work.
Cheers