Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Coopers Stout vs Coopers Irish Stout
Reply
 
LinkBack Thread Tools
Old 10-13-2011, 07:26 PM   #11
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 29,899
Liked 2126 Times on 1860 Posts
Likes Given: 1569

Default

I don't know why so many folks get under attenuated extract beers. I just don't have that problem. I think it'd be better to use 3 lbs plain amber DME & some 2oz of hops appropriate to stouts. 1/2 the DME in a 2.5-3 gallon boil,do your hop additions. Then add remaining DME & the cooper's can. Allow to steep for 15 minutes or so while sanitizing FV. Chill down to pitch temp,& proceed as normal. This is basically what I do with cooper's cans. The plain dme with one can & a couple ounces of hops gets me into the 5.3-5.9% range,depending on style.
I can get a 1.050OG down to 1.010 with regularity. I just don't get this under-attenuation curse with extract crap. I think that's a fault of the process more than the ingredients.
__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
unionrdr is online now
 
Reply With Quote Quick reply to this message
Old 10-13-2011, 08:24 PM   #12
daksin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
daksin's Avatar
Recipes 
 
Join Date: Aug 2011
Location: San Diego, CA
Posts: 4,098
Liked 277 Times on 240 Posts
Likes Given: 324

Default

Quote:
Originally Posted by unionrdr View Post
I just don't get this under-attenuation curse with extract crap. I think that's a fault of the process more than the ingredients.
Agreed. I suspect it has a lot to do with over-caramelizing the sugars in the wort, probably from not fully mixing in the LME. A lot of people don't realize how heavy and sticky it is and even if they do bother to take it off the flame, don't stir properly after adding it.
__________________

I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

daksin is offline
 
Reply With Quote Quick reply to this message
Old 10-13-2011, 09:36 PM   #13
HopSong
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
HopSong's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Healdsburg, CA
Posts: 1,898
Liked 85 Times on 77 Posts
Likes Given: 11

Default

Thanks guys.. I think I have a starting handle on this one now...

I have a partial grain amber ale to do first.. then this stout.

__________________
Cheers, Bill
Hop Song Brewing
Healdsburg, CA
HopSong is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2011, 01:02 PM   #14
PT Ray
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,372
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by unionrdr View Post
I just don't get this under-attenuation curse with extract crap. I think that's a fault of the process more than the ingredients.
Quote:
Originally Posted by daksin View Post
Agreed. I suspect it has a lot to do with over-caramelizing the sugars in the wort, probably from not fully mixing in the LME. A lot of people don't realize how heavy and sticky it is and even if they do bother to take it off the flame, don't stir properly after adding it.
Generally speaking you can expect an all extract beer to finish slightly higher than an all grain given all things equal. More so with amber and dark extract as they tend to have been made with a percentage of crystal and Munich.
__________________
PT Ray is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2011, 07:02 PM   #15
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 29,899
Liked 2126 Times on 1860 Posts
Likes Given: 1569

Default

Not in my experience. 1.010 to 1.012 every time. I use only 1.5lbs of plain DME (from extra light to amber) in the boil for hop additions. Then the remaining DME. Cooper's can(s) at flame out. That's how I get the lighter colors,& higher attenuation. Cleaner beers result,especially so when I can keep temps under control.
I can see what you're saying,but the process I use generally negates these effects to a large degree.
__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
unionrdr is online now
 
Reply With Quote Quick reply to this message
Old 10-17-2011, 01:10 AM   #16
Manoau2002
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Moose Jaw, Saskatchewan
Posts: 13
Default

I have made both the coopers stout and the coopers Irish stout kits. I used 1 kg of corn sugar with the coopers original stout. Then I made the coopers Irish stout. I added 3 pounds of light DME to it. Of the two kits I liked the original kit much better myself. I think that 3 pounds of DME made the Coopers Irish stout kit way too malty. But I guess it depends on your taste preference.

__________________
Manoau2002 is offline
 
Reply With Quote Quick reply to this message
Old 02-06-2012, 10:22 PM   #17
roxy35
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: hickory, nc
Posts: 109
Default

Any word on how this turned out?

I am preparing to start a Munton's Connoisseur Export Stout and am looking for recommendations. The kit makes 6 gallons, but planning on backing it down to 5.

It also calls to add 1kg of sugar, but am debating adding 3lb DME instead. Not quite sure what to expect. I like the maltiness, but not quite sure what sugar would offer to it (I hear it 'dries' it out, but still not quite what that means...I'm new). In the end, I love stouts, but and I want to make sure that I spend the next 7 weeks preparing a good one.

__________________
roxy35 is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2012, 02:47 PM   #18
LTownLiquorPig
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Lawrencetown, Nova Scotia
Posts: 483
Liked 20 Times on 18 Posts
Likes Given: 196

Default

Quote:
Originally Posted by roxy35 View Post
Any word on how this turned out?

I am preparing to start a Munton's Connoisseur Export Stout and am looking for recommendations. The kit makes 6 gallons, but planning on backing it down to 5.

It also calls to add 1kg of sugar, but am debating adding 3lb DME instead. Not quite sure what to expect. I like the maltiness, but not quite sure what sugar would offer to it (I hear it 'dries' it out, but still not quite what that means...I'm new). In the end, I love stouts, but and I want to make sure that I spend the next 7 weeks preparing a good one.
+1, I'd like to hear how it turned out.

I have a Cooper's OS Stout on the go, can +1.3 KG LME topped up to 16 Litres. Been fermenting for 5 days. Curious what I should expect for an FG, sticky thermometer shows 58*-60*, used 2-7g packs of Cooper's yeast.
__________________

Don't even break it out if you ain't gonna share.

LTownLiquorPig is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2012, 08:13 PM   #19
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 29,899
Liked 2126 Times on 1860 Posts
Likes Given: 1569

Default

16L equals 4.224 gallons,19L would've given you 5.016 gallons. So the FG will be a little higher.
__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
unionrdr is online now
 
Reply With Quote Quick reply to this message
Old 02-07-2012, 09:17 PM   #20
LTownLiquorPig
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Lawrencetown, Nova Scotia
Posts: 483
Liked 20 Times on 18 Posts
Likes Given: 196

Default

Quote:
Originally Posted by unionrdr View Post
16L equals 4.224 gallons,19L would've given you 5.016 gallons. So the FG will be a little higher.
Maybe in the 1.015-1.020 range?
__________________

Don't even break it out if you ain't gonna share.

LTownLiquorPig is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Add ons using Coopers Stout (Feedback please) DREBEESIE Extract Brewing 7 06-24-2011 11:01 AM
Coopers Stout - what yeast is best? felix Extract Brewing 19 09-19-2010 03:22 PM
Coopers stout kit to an Irish stout? brewNdrink Extract Brewing 2 09-24-2009 04:54 PM
Coopers stout insnekamkze86 Extract Brewing 17 09-11-2009 11:36 PM
Coopers Milk Stout? Rounder999 Extract Brewing 2 11-17-2008 09:17 AM