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Old 08-31-2011, 07:57 PM   #11
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That's fine,but what I was saying ws that they can be combined with other things to make different ales. Just like those other brands of kits are doing. There not just for starting out any more. Many options available to re-combine different malts,hops,water profiles,crystal malts,etc on your own. That's what I do with the cooper's OS cans. I use them as a base for something different than what they are. It's about the same as those steeping grain kits. just my idea...
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Old 08-31-2011, 08:41 PM   #12
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Originally Posted by unionrdr View Post
That's fine,but what I was saying ws that they can be combined with other things to make different ales. Just like those other brands of kits are doing. There not just for starting out any more. Many options available to re-combine different malts,hops,water profiles,crystal malts,etc on your own. That's what I do with the cooper's OS cans. I use them as a base for something different than what they are. It's about the same as those steeping grain kits. just my idea...
I think you can get Coopers without any bittering also, which gives you even more freedom and liberty on the process.
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Old 08-31-2011, 08:59 PM   #13
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Yes,they also sell un-hopped cans in light,amber,dark,& wheat.
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Old 09-01-2011, 12:35 PM   #14
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That WLP002 kicked into gear, took it about 24 hours at 68 degrees to start working without a starter. Its much more subdued than the dry yeast we used last time, the krauzen is a really good looking creamy foam, rather than a Hiroshima cloud.

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Old 09-01-2011, 01:02 PM   #15
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Same process for me - adding hops, steeping grains, boiliing for a long time, is so much more fun than dumping a can of molasses in a pot and stirring it up.

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Old 09-01-2011, 04:13 PM   #16
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Gotta agree with that,Paul. It's been fun making different ales with added malts,hops,etc & the cans. I have a case in the fridge for a few days now that'll get cracked tomorrow. It's more fun playing mad scientist.
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Old 09-01-2011, 04:46 PM   #17
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Quote:
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That WLP002 kicked into gear, took it about 24 hours at 68 degrees to start working without a starter. Its much more subdued than the dry yeast we used last time, the krauzen is a really good looking creamy foam, rather than a Hiroshima cloud.
Dry yeast is "engineered" to be "ready" with a lot more yeast cells than liquid yeast. That is why you don't need a starter with the dry yeast.
The main advantage to liquid is many more strains that will give different flavors etc. to your beer.
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