Three cans for a 46 litre brew.

[three can man]

Anybody out there who brews double brews (46 litre) with commercial cans, especially for kegs, this is the way to do it. Don't get two cans with two kilos of your preferred sugars but instead get three cans with half a kilo of sugar and make the beer as per normal. The biggest advantage with this is the extra yeast sachet and the flavoured sugars in the can. This general recipe works best with lighter ales and lager types, like Coopers Pale, Blonde etc. Even Coopers Real ale in winter is lovely (and pretty cheap). This method doesn't work with really hoppy or strong beers like IPA or stout, they become too bitter but I did do a brew with two Coopers Pale cans and one IPA that ended up tasting like a floral IPA out of the tap. Yummy. You can also change your sugars around a bit for a better finish and taste, say light dry malt or malted brewing sugar, but it works fine with just plain sugar. As you can probably tell I pretty much stick with the Coopers lines but this of course works with all commercial brands. Fellow brewers I have been using this method for years and have only told a couple of close brewing friends of mine, one of whom has been keg brewing for years and now exclusively brews this way. I have finally let the secret out (although I'm sure other people do it). Please do yourself a favour and give it a go. Merry Christmas and happy brewing.

 

[pcmfisher]

You have temperature control for fermenting, yes?

Or is hard and fast the best for this type of brewing?

 

[three can man]

Best temp for the pale ale I've found is about 20c to 22c, lower for lagers but the ales can be brewed pretty hard if you have to. Normal rules pretty much apply, as long as you don't brew the strong types it works out good.