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Old 12-28-2011, 07:54 PM   #1
Bigniall666
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Dec 2011
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Hey

So there on Christmas day, i started a new batch of beer from a coopers larger kit, everything was sanitized correctly and aeration was done on the wort also. im using a 5 gallon food grade plastic fermentor, with spigot and and airlock ( a strange 2-piece one). the only variations to the recipee on the can was that i used 500g of DME and 500g of Dextrose, with an additional 100g of Maltodextrin. the yeast was not pre rehydrated, just pitched dry at 22 degrees celcius, the brew has dropped in temperature from 22 degrees to 18 degrees in the past 80 hours approximately.

initially i got some CO2 production, with the formation of small infrequent air-bubbles, as in i would come back after a day and there would be maybe a dozen little bubbles in the airlock.

for the past 3 days i had a layer of foam approximately 1.5 inches thick on the top of the brew, and today it has disappeared am still getting the small bubbles.

is my brew F***ed?? any idea's?

 
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Old 12-28-2011, 07:58 PM   #2

Sounds like normal fermentation to me. Just let it sit and take a gravity reading in a few weeks. If it's where it should be, check it again in a few days to make sure it hasn't gone down more. If it hasn't, then bottle away.
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Old 12-28-2011, 08:03 PM   #3
509inc
 
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Fermentation is working as planned. Keep up the good work.
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Old 12-28-2011, 08:05 PM   #4
Bigniall666
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Dec 2011
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cheers,

still a bit worried about it, i've been reading around that larger yeasts are supposed to be pitched and fermented at much lower temperatures but on the instructions provided with the kit is says to pitch much higher, 18-28 degrees C.

 
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Old 12-28-2011, 08:12 PM   #5
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You not have actual lager yeast. I did a quick search and it appears Coopers may mix a lager and ale strain together. The reason being new folks to the hobby may not have the equipment to lager.

http://www.homebrewtalk.com/f37/coop...er-kit-151614/
Quote:
Originally Posted by samc View Post
The yeast is a "combined lager/ale yeast" according to someone @ Coopers that I emailed last year. They do that because the average new brewer would have trouble with maintaining Lager temps for fermenting. I usually used whatever they included in the kits.
Heritage Lager is provided with a blend of two strains of yeast - one a
lager and the other an ale. The ale yeast will stall below 16C, after
pitching at 22C allow the temperature of the brew to fall no lower 18C.

Cheers,

Frank Akers
Home Brew Advisor
Coopers Brewery
Adelaide, SA
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Old 12-28-2011, 08:15 PM   #6
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That was the 1st brew I did,since it came with my cooper's micro brew kit. I used the cooper's brewing sugar it came with,80% dextrose,20% maltodextrin. I got about the same amount of krausen since I pitched dry. You'll be fine as long as brew temps don't get too high. The OS lager comes with their common ale yeast. It's the heritage lager that has the mix,while the Thomas Cooper's selection has a lager yeast.
Here's an interesting story with the recipe I came up with for my wife's 2nd brew. I thought to clone Sam Adam's summer ale with the cooper's OS lager as a base. it used;
1) cooper's OS lager can
1lb Munton's plain light DME
1lb Munton's plain wheat DME
1oz US Golding hops,raw @ 20mins
1oz Willamette hops,raw @ 12 minutes
7g packet cooper's ale yeast,re-hydrated in 2C cooled boiled water with 1tsp dextrose.
Primed with 4.7oz dextrose in 2C boiled/cooled water with 12 packets "Trulemon" crystals (equals 6TBSP fresh juice)
After 4 weeks,5 days at room temp,8 days in fridge,even my son agreed it tasted almost exactly like Leinenkugel's summer shandy. Oh well,that's good too. Ya don't always get what ya want,but still something good!
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Old 12-28-2011, 08:25 PM   #7
Bigniall666
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Dec 2011
kilkenny, ireland
Posts: 31

ok so, herein lies the problem so, we all know too high and the yeast will die, too low and the yeast will become dormant, at the moment the brew is maintaining at 18 degrees C ( 64.5F) should i adjust the temperature up or down or just leave it the way it is?

Its Gas, this is my first homebrew of beer, but i've done pilot scale all grain brews and remember it being alot easier to figure out whats going on! lol

 
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Old 12-28-2011, 08:29 PM   #8
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I would leave the temp alone.

If I remember correctly Fermentation creates its own heat so the beer will be a few degrees warmer.
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Old 12-28-2011, 08:34 PM   #9
Bigniall666
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Dec 2011
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ok cool

sure trial and error is all part of the game i suppose. thanks for the advice guys!

 
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Old 12-28-2011, 09:29 PM   #10
Bigniall666
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Dec 2011
kilkenny, ireland
Posts: 31

Oh Just while im on

could anyone identify this type of airlock? its strange i've seen s-types and 3 piece, but this?

2 piece airlock

can anyone suggest the best way to use it? the lid has no holes in it to allow excess CO2 to escape


 
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