Originally Posted by 2bluewagons
A trick I heard about (on The Brewing Network) but never tried before I started all-grain is to do a partial mash with some 2-row base malt added to your steeping grains and add your liquid extract to the mash, for which you might need a little bit more water. The enzymes in the malt will (might?) break down the higher order sugars in the extract, making a more fermentable wort. Then just follow the rest of the procedure for partial mash and boil, ferment as normal.
I never had a beer finish below 1.016 until I went AG.
+1 on getting different yeast, I think the Cooper's packs are smaller than the Danstar/Fermentis ones, so probably always underpitching?
This is interesting, thanks!
With two cans of LME I have used two sacks of Cooper's yeast. I have done starters with DME (though once I was out of enough DME, so I used 50% of dextrose, later heard from this forum that that ain't a good idea) 1-2 days prior to pitching. The best result I've got was with 2 cans of Cooper's Dark Ale, 2 pounds of Weyermann CARAFA Special type 1 800-1000 EBC and 1 pound of dark DME. My FG was 1.010. Added some expresso coffee before bottling and there was my best beer so far. Abv 5.35, and a really good chocolate/coffee taste.
However, now I have had difficulties to reach the same FG - the beers have resulted to 1.014 and 1.016. They have left quite a syrupy taste.