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Old 01-23-2013, 09:25 PM   #21
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You either added too much table sugar to the wort,or the temps got too high during initial fermentation. Keep ferment temps down,especially during initial fermentation where temps are more critical because of how much of the total fermentation is happening at this point. That should cure it.
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Old 01-24-2013, 05:27 PM   #22
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Originally Posted by unionrdr View Post
You either added too much table sugar to the wort,or the temps got too high during initial fermentation. Keep ferment temps down,especially during initial fermentation where temps are more critical because of how much of the total fermentation is happening at this point. That should cure it.
I never used any table sugar, just added the enhancer 2. So the temps got too high during fermentation then?

thanks for the response!
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Old 01-24-2013, 06:46 PM   #23
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Did you have a stick on thermometer or the like to check temps with? That's the cause of most noob off flavors.
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Old 01-24-2013, 10:35 PM   #24
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ya I have a stick on thermometer on my bucket and carboys. They showed 24 degrees C at first but after the fermentation slowed they went down to 22. I thought that was in the right range. I dont know how I am going to get it any cooler, that is in the coolest part of my house.

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Old 02-06-2013, 05:56 PM   #25
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Hope its going alright for you James.

Guys earlier in this thread were talking about adding hops to the Coopers hopped extract to offset the maltiness when using the extract with DME for a fermentable suger.

Me being a noob playing around in beersmith, my first brew was a scaled down 1 gallon batch with Coopers real Ale LME and Briess Sparkling Amber. The only difference is that I scaled the amounts down to a 1 gallon batch, and then upped slightly the amount of Coopers LME to hike the bittering up that way. With this being one of my first batches ever, I didn't want to mess with adding hops right now. A lazy way to up the bittering, I thought. Will this work?

The nice thing about using software -- it's easy to see what the general effect is on the IBU, etc. is when the amounts are changed.

I ended up gently boiling the LME with the DME for only about 20 minutes, and didn't notice any carmelizing. I cooled the pot in a snowbank outside, wisked it a bit to airate it, pitched the Coopers yeast (about 1/5 of it), and put it in my gallon jug for fermentation.

I had a load of kreuzen happening and had to make a quick blowoff tube, but that's probably from my lack of headspace in my jug. I found a good place in my house that stays very close to 65F this time of year. Only 8 days so far, but I sampled it last night and it tastes pretty good so far! I'm excited to get it bottled.

This forum is so helpful, and having fun so far.

Scottie

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Old 02-06-2013, 06:02 PM   #26
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24C is too high,18-20C would've been better. And NEVER boil pre-hopped extract. It ruins the designed in hop profile. That's why in my AE brews,I use plain DME in the boil. So I don't have to boil the pre-hopped can to do hop additions. Adding the pre-hopped extract at flame out is perfectly safe. The wort's still boiling hot,& pasteurization happens at 162F. So it'lll be fine as a flame out late addition. Just cover & steep at least a few minutes.
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Old 02-06-2013, 06:28 PM   #27
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I noted you said that earlier in the thread, but my batch was in already! My basement has cooler spots, I'll look into that and not boiling it next time. I have enough Coopers for about 4 more batches.

Thanks!

Scottie

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Old 02-06-2013, 06:29 PM   #28
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I just checked something -- I fermented at 65F, which is just over 18C. That works, right?

Scottie

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Old 02-06-2013, 08:19 PM   #29
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Yeah,65F is a good temp for Cooper's ale yeast. And sometimes I think I do repeat myself,especially in long threads. I go through so many threads,I sometimes forget what I said & when in the course of conversation over hours or days.
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Old 02-06-2013, 11:04 PM   #30
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I'm a noob at this and on this forum, as this is my 5th post. You're over 15K! Whoa.

Is that an R. Crumb avatar? Very cool!

Thanks for the advice!

Scottie

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