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Djmel0 11-15-2012 11:28 AM

Coopers Stout Help
 
Hi all

I am relatively new to brewing. Any help all welcome.

1 coopers stout 40 pint kit filled to 20.5L
500g dark spray malt
500g light spray malt
400g dark brown soft sugar

5g lager yeast rehydrated for 1 hour in 250 ml with a big spoon sugar added and a bit of spray malt left over in bag.

I have no action 48 hours after pitching. I know the water was 28 c when I made the rehydrator did I kill the yeast? And should I re-pitch with a stout yeast I have?

Thanks

deadfall 11-15-2012 01:13 PM

What was the temperature of the water you pitched the yeast on? What was the temperature of the wort you put the yeast in? Have you taken a gravity reading since you pitched the yeast?

Djmel0 11-15-2012 01:26 PM

OG 1.052 and the same now
Wort in fermentation bin 24 C
Water I pitched the yeast on 29 C ish :-S

Djmel0 11-16-2012 01:02 PM

All sorted repitched and within hours have a lot of activiy close to lifting the lid. I guess I either murdered the poor fools or 5g just couldn't cut it, smite you brew shop man!!

unionrdr 11-16-2012 01:31 PM

Why'd you use lager yeast in a stout? Stouts are typically ales...

Djmel0 11-17-2012 08:16 PM

I did a bit of reading and it seems many commercially available stouts are fermented with lager yeast, so I thought let's give it a go see what the result is like. I picked up a Coopers stout kit for about 3.00 so it seemed like a good opportunity to experiment :-)

unionrdr 11-17-2012 08:17 PM

Lager yeast should be fermented down around 11-13C.

Djmel0 11-18-2012 09:16 AM

Yes my temperatures are well off this time but with some practice I will get there. I have it fermenting at 15 c that's the lowest I can get without throwing it in the shed. If I do that it's going to be dropping below 0 all the time with the weather.

My aim is to brew something drinkable with a bit of strength and experiment with a Guinness surger unit.


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