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Old 02-24-2012, 09:30 PM   #11
BuddyWeiser
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I bet you're right because that summer pale ale is basically spot on the same color as mine is, with the exception that mine is foggy/cloudy. (from the wheat i assume?)

I knew my fermenter was getting to warm, but failed to act on it. I just gotta learn the hard way!

Next time I'll start with less water, no corn sugar, and take better care keeping cool
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Old 02-24-2012, 09:39 PM   #12
unionrdr
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I didn't pay attention to the date on the Cooper's OS lager can when I bought it at the LHBS. got home & noticed it said June '09. Brewed it on 2/16/11. What was the date on yours? I'm finally getting myself to put all the numbers in my notebook nowadays. Dates,AA%,types,names,etc. It comes in handy later. Like now,for instance,when trying to relate experiences.
The fooginess isn't necessarily from the wheat extract,as it's the yeast that has more control over that. Time & patience,with a high flocculation yeast go a long way to getting clear beer naturally.
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Old 02-24-2012, 11:11 PM   #13
BuddyWeiser
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The date on the can was Nov. 5th, 2012 (or 5/11/12 in Aussie date format -day/month/year).

The other cans I've had weren't set to expire until 2013, so this was the oldest I've used.
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Old 02-24-2012, 11:36 PM   #14
ronclark
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Why use wheat extract with this batch? What were you hoping to achieve with that as opposed to a light or dark extract? Something of a Belgian Wit perhaps?

Also, I'm a big fan of Amarillo hops. I have to go with the already stated opinion that boiling them at 10 or 20 minutes would be better. John Palmer states that flavoring hops can be boiled for as long as 40 minutes and he knows a great deal more than I ever will on the subject. He also states that 30 minutes is the most common boiling time for this.

You are also the first person I've heard of washing and re-using the Coopers kit yeast.

Please let us know how this one turns out after a few weeks of conditioning.
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Old 02-24-2012, 11:58 PM   #15
unionrdr
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40 minutes is def too long for flavor additions. You start getting decent bittering at that point. Even at 30 minutes,I've noticed some bittering & less flavor going on. I do 25 minutes max now to get all the flavor I can.
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Old 02-25-2012, 01:02 AM   #16
BuddyWeiser
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Quote:
Originally Posted by ronclark View Post
Why use wheat extract with this batch? What were you hoping to achieve with that as opposed to a light or dark extract? Something of a Belgian Wit perhaps?

Also, I'm a big fan of Amarillo hops. I have to go with the already stated opinion that boiling them at 10 or 20 minutes would be better. John Palmer states that flavoring hops can be boiled for as long as 40 minutes and he knows a great deal more than I ever will on the subject. He also states that 30 minutes is the most common boiling time for this.

You are also the first person I've heard of washing and re-using the Coopers kit yeast.

Please let us know how this one turns out after a few weeks of conditioning.
I just like the flavor of wheat beer. Thought that using wheat DME would add a spin to the Cooper's can I bought to make a beer more to my liking.

I will definately post back after some time has passed. Thanks!
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Old 03-17-2012, 01:26 AM   #17
BuddyWeiser
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This beer has sat in the bottle just two weeks now. We popped open a couple to give it a taste test, and it's pretty dang tasty! It seems a tid bit on the hoppy and bitter end. The color is still fairly dark too, but the banana flavor has nearly vanished. Probably would even notice any banana if I weren't looking for it.

All in all, I'd say this beer could have been a little better if I had put the hops in for less than 30 minutes, maybe more like 15-25 max, as stated above. Also it would help to brew it at a cooler temp but I figure that's an execution thing more than recipe change!

Thanks all!
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