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Old 08-11-2011, 08:09 AM   #11
Dondlelinger
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I personally think DME has no place in coopers lauger, coopers draught or any of their lighter beers. Lighter beers get bombarded with a strong malt flavour if even 500g is used, making the brew OK but, only ok.. i will report back on what I think of the maltodextrin when its complete.

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Old 08-11-2011, 05:36 PM   #12
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That's why I keep saying if you add more malt,you have to add more hops. Trust me on this one. The cooper's Original series cans have bittering only. So if you add more malt,you need to add aroma/flavor hops to balance it out. And the cooper's OS lager isn't a lager at all. It uses their ale yeast,so it's actually a light pale ale.
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Old 08-11-2011, 08:06 PM   #13
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your correct on all accounts..(and yes i knew about the ale yeast) I do have a question what hops would you add to a coopers lager, to keep that good flavor balance. cascade? (sorry don't know that much about hops yet)

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Old 01-05-2012, 10:54 PM   #14
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Certainly agree about the Coopers kits having a malty tendancy; especially evident when they're young.
I used BE1 in a Canadian Blonde and although now it's coming good, it was quite malty to begin with even with just the maltodextrin from the BE1, I'd be very reluctant to add much/any DME without a decent sniff of hops.

To compare to the Canadian Blonde, I followed it with a Coopers Australian Lager brewed only with dextrose so when it's ready I'll be interested to see how it compares on the malt front.

Also, agree (although hadn't realised myself) that the hopping seems only to add to light bitterness, at least when brewed with the supplied yeast.

Im sorely tempted to try another kit with a lager yeast and see how the malt and hoppyness turn out and use that as a base from which to modify.


Cheers


edit** Also, forgot to ask - for all maltodextrin is non fermentable so it adds the creamy mouthfeel, how much malt flavour does it bring compared to the same quantity of Light DME?

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Old 03-29-2012, 12:47 AM   #15
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I did a lauger brew last week with BE2 and i only came out with a OG reading of 1.030 and my final was 1.012 which gives me like 3% avg. should i add more brewing sugar to batches when i get low readings???

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Old 03-29-2012, 01:00 AM   #16
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Quote:
Originally Posted by Ninj View Post
Certainly agree about the Coopers kits having a malty tendancy; especially evident when they're young.
I used BE1 in a Canadian Blonde and although now it's coming good, it was quite malty to begin with even with just the maltodextrin from the BE1, I'd be very reluctant to add much/any DME without a decent sniff of hops.

To compare to the Canadian Blonde, I followed it with a Coopers Australian Lager brewed only with dextrose so when it's ready I'll be interested to see how it compares on the malt front.

Also, agree (although hadn't realised myself) that the hopping seems only to add to light bitterness, at least when brewed with the supplied yeast.

Im sorely tempted to try another kit with a lager yeast and see how the malt and hoppyness turn out and use that as a base from which to modify.


Cheers


edit** Also, forgot to ask - for all maltodextrin is non fermentable so it adds the creamy mouthfeel, how much malt flavour does it bring compared to the same quantity of Light DME?
Maltodextrin won't bring any malt flavor at all. You have to add DME or LME to get that. I use 3lb bags of plain DME in my recipes. Half the bag in the boi,half at flameout with the Cooper's can.
Quote:
Originally Posted by stevedog2020 View Post
I did a lauger brew last week with BE2 and i only came out with a OG reading of 1.030 and my final was 1.012 which gives me like 3% avg. should i add more brewing sugar to batches when i get low readings???
The BE2 has some plain light DME mixed in with dextrose & maltodextrine. But 3%ABV is a good session beer. Don't add brewing sugar. plain Extra light DME would be better for gold/straw gold colored beers.
And since you're using plain DME in a partial boil,you could do a bittering addition @ 60minutes,then flavor additions @ 20-25 minutes & 12-15 minutes left in the boil. At flame out,add the remaining DME & the Cooper's can. Cover & steep 10 minutes to pasteurize,sin that happens at 162F & the wort should still be around 180F. Plenty of heat left to pasteurize it,which doesn't take long.
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Old 01-19-2013, 05:32 AM   #17
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Need help-maybe. Ok, bought a cooper's diy brew kit then wife got me a Mr Beer American Porter. I followed the directions on the porter can which calls for no sugar and only the contents of the can itself until the carb drops are added at bottling time. My brew has been fermenting for a week and it looks like all the yeast has settled to the bottom and does not appear to be doing what I think it's supposed to be doing. This is my first ever home made beer attempt. Is there more I could/should have done or is this natural? The brew has been kept at a near constant 24deg celsius dropping only as low as 22 on some night and not going higher than 26 for one or 2 days at this point.

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Old 01-19-2013, 05:36 AM   #18
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The mr beer cans by themselves are relatively weak/low in fermentables and it is not uncommon for them to finish up relatively fast depending on how fresh your yeast pack you got was. What a lot of people including myself tend to do with those mr beer kits is to add a lb of DME which ups the flavor, substance, abv of the kit. The best thing you can do is to buy a hydrometer and to test the beer and if it comes out with the same reading twice 2-3 days apart it is done.

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Old 01-20-2013, 11:36 AM   #19
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Thanks Tim, I bottled it today without tasting it. It smells like it should and all the yeast was absorbed into the brew. I took a SG reading and it read around 900. Might not be the strongest but after it finishes it should be fine. Thanks for the advice, next time we get a mr beer can I'll be able to put your advice into play. I have 4 cooper's brews and brew enhancer to play with so after I might try the Mr Beer again, perhaps 2 to get the same quantity as I do with coopers.

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Old 01-23-2013, 07:38 PM   #20
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Hi guys, I have made the Draught and the Canadian Blonde so far, with each one I used the enhancer 2. I let each of them ferment for about 4 weeks and then kegged them. Both had a green apple taste and I really didn't like them at all.

I just got the IPA and picked up another enhancer 2... any suggestions as to how not to get the green apple taste?

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