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Old 04-29-2014, 10:35 AM   #11
WoodlandBrew
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The reason why I went to use 2 cans of LME was precisely because a lot of sugar creates a sweet taste to the beer.
That's interesting. I have found the converse to be true. Table sugar, being a simple sugar, ferments just about entirely to alcohol creating a light crisp dry beer. LME, containing many multi-chain sugars such as maltose, malto-trios, and malto-dextrins. doesn't ferment nearly as completely leaving a sweet, malty, and heavy beer.
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Old 04-30-2014, 02:46 AM   #12
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I sing to it while it's fermenting and the yeast say to themselves, "right, we need to be good and pissed to endure this."
Ha! Well done.

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Old 04-30-2014, 03:03 AM   #13
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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?

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Old 04-30-2014, 06:09 AM   #14
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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.
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