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Old 12-06-2008, 10:59 AM   #11
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Since I live in South Australia (The home of Coopers) the freshness of the Coopers yeast is not an issue and I would recommend the use of the yeast that comes with the kit. I have not tried to use others but I doubt that I will be able to do better than the people at Coopers at selecting a yeast strain.

By the way, does the USA version of the Coopers Kit have a best before date? Our version does and I would be confident that all the ingredients would perform at least to that date.

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Old 12-07-2008, 04:48 AM   #12
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People! People.

hehehe i just found out about the fact that my thread sparked a mini forum drama.

i only had read the first reply to my thread when i did my stout.
i simply used the coopers yeasts, but only because my lhbs didnt have any beer yeasts (!) and i didnt feel like going all the way to Big Town just to get a 5g pack of yeasts.

i've seen its first bubble this evening (i pitched yeasts at lunch) and i just cant wait till tasting time!

then ill come back here and tell who was right (just kidding)

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Old 12-09-2008, 04:27 PM   #13
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Quote:
Originally Posted by felix View Post
then ill come back here and tell who was right (just kidding)
There actually is no 'right' answer

Its all about personal brewing styles.
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Old 12-10-2008, 02:22 AM   #14
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I'm drinking some Coopers Stout in my Tap-A-Draft using nitro cartridges. Pretty darn good. Nothing like a few pints of stout in the winter months.

Only thing I'd like to change with this kit is to make more "dry" like an Irish stout (Guinness). It's on the sweet side. Any suggestions?

Also, I put 1 cup of maltodextrin to give this stout kit more body. Works well. Now to dry it up a bit.

Thanks.
Tony.

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Old 12-10-2008, 03:18 AM   #15
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Quote:
Originally Posted by brewNdrink View Post
I'm drinking some Coopers Stout in my Tap-A-Draft using nitro cartridges. Pretty darn good. Nothing like a few pints of stout in the winter months.

Only thing I'd like to change with this kit is to make more "dry" like an Irish stout (Guinness). It's on the sweet side. Any suggestions?

Also, I put 1 cup of maltodextrin to give this stout kit more body. Works well. Now to dry it up a bit.

Thanks.
Tony.
Next time make the Coopers Brewmaster Selection Series Irish Stout and use 500 g of dry malt extract and 300 g of Dextrose.
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Old 12-10-2008, 03:55 AM   #16
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Next time make the Coopers Brewmaster Selection Series Irish Stout and use 500 g of dry malt extract and 300 g of Dextrose.
I hear ya, but Coopers Stout is the only product available in my area. I'll have to ship it in to try the Coopers Irish Stout.


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Old 12-11-2008, 04:21 AM   #17
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I hear ya, but Coopers Stout is the only product available in my area. I'll have to ship it in to try the Coopers Irish Stout.


Tony.
I'm pretty sure RJ Spagnols has the Irish Stout. It should be available at specialist stores. I know it's not available at Overwaitea.
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Old 12-11-2008, 08:11 PM   #18
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I'm drinking Cooper's Brewmaster Irish Stout now. I made it back in early June. I have 5 gallons in a keg and 1 gallon bottled. The kit makes 6 gallons (23 ltrs) if you make it per the instructions. (Irish Stout beer kit, 500 gm Light Dry Malt Extract and Dextrose) Good stuff. It needs to age though. I used the yeast that came on top of the can. The Australian Pale Ale is good too.

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Old 09-17-2010, 11:45 PM   #19
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just thought i'd start up this thread again after after a year and a half of no activity.

its been 5 days since my little bro and i made our own coopers australian stout.

here's what we did:

-1 can coopers stout extract
-1 lb milled chocolate malt barley steeped at 150 for 1 hour in 6 L water
-1 lb honey
-3 cups brown sugar
-topped water up to 23 L mark as indicated
-added enough corn sugar to bring the OG to 1.042 (about 6 cups)
-11 g pouch of Coopers ale yeast (not the 5 g package included with the kit)

the primary fermentation went great and has slowed.
tonight we are racking to secondary for attenuation and clearing and all that good stuff.

which means, i get to have a taster tonight

this is one of our first brews ever, and i think we made something very tasty. anyone spot something that we may have done wrong here?

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Old 09-19-2010, 03:22 PM   #20
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I think you might have overdone the sugar. Excessive use of sugar thins the body, reduces good flavors and can cause off-flavors with beer yeasts. You won't know until you taste it, of course, but it's something to keep in mind in future. You added some flavor back with your steeped malt.

Next time, I recommend either buying another tin of the Stout extract and using two or adding a couple pounds of dry malt extract to bring the gravity up to where you want it.

Cheers,

Bob

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