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Old 03-19-2013, 06:23 AM   #1
Gman555
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Default Two kit batch

Hi HBT, I'm a newish brewer who's had some success with Cooper's kits and one nice batch of cider. I'd like to try a single batch with two kits, as I'm hearing you can get a fuller flavour that way. I have one simple question: do I use both yeast packets, or just one? thanks!



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Old 03-19-2013, 06:26 AM   #2
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Never heard of that. Are they both the same kit? If you mix them I guess you'll need to do a 10 gallon batch other wise you're gonna get one very high SG. If you're new I'd stick w/the kits as they were intended to be brewed.



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Old 03-19-2013, 10:25 AM   #3
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Yes you use both yeast packs.
go to the Cooper site and there are a bunch of "Toucan" recipes.
My fav is
1 can stout
1 can dark ale
1 kg dextrose
http://www.coopers.com.au/under18page.aspx
Can't get any easier and makes a GREAT beer

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Old 03-19-2013, 10:40 AM   #4
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If you go to aussiehomebrewer.com and do a search for "toucan" you'll get plenty of ideas. I think there was a mega thread called "battle of the toucans" if you're keen

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Old 03-19-2013, 01:29 PM   #5
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Yes,toucans are def very popular down under. See my Buckeye Burton ale recipe for an example. It wasn't cheap to make,but it was a good strong ale category beer.

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Old 03-28-2013, 05:59 AM   #6
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Thanks for the responses guys. after reading them and the links suggested, I'm going to go with the two Coopers Stout cans I have, no sugar, and definitely both yeast packets.

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Old 03-28-2013, 12:01 PM   #7
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I rehydrated 4-7g Cooper's yeast packets for the Burton. You'll need a good amount of yeast for all those sugars. A yeast calculator or BS2 might be a good thing to look at.

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Old 03-29-2013, 09:09 PM   #8
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Sorry, is that the same as yeast nutrient?

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Old 03-29-2013, 09:16 PM   #9
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Rehydrating is when you boil 1.5-2C of water for a couple minutes. Cover & allow to cool to pitch temp of the yeast. Pour into a sanitized measuring cup or the like & lightly stir in the yeast & cover with plastic wrap for 20-30 minutes. stir resulting yeast cream & pitch into wort at no more than 10 degrees above current wort temperature. This will prevent shocking the yeast.



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