Originally Posted by NordeastBrewer77
Now, I'm gonna be that guy who asks you to post your recipes and processes, including yeast and ferm temps, for both batches in question.
1 can Cooper's Lager
2 lbs Briess Bavarian Wheat DME (original recipe called for 1kg)
3.25oz Cooper's Brew Enhancer 1
25g dried sweet orange peel
25g crushed coriander seed
10g Hallertauer Hersbrucker Hops
1 11g packet Safbrew WB-06
Boiled 6 quarts of water and added DME. Once break cleared I added the orange peel and hops and set my timer to 15 minutes. At 5 minutes I added my coriander. Cooled the wort and poured the Cooper's can into the fermenter. Poured the wort into the fermenter through a mesh collinder and topped up to 23L. Aerated wort and pitched the yeast dry at 74*F and stirred well into the wort. Ferm temps were between 72*F and 74*F. Kept in the primary for 3 weeks and bottled.
Liberty Cream Ale (Midwest kit):
6lb Briess Gold LME
2oz Cascade pellet hops (7.1% Alpha)
1 11g packet of S-05
Brought 3 gallons of water to a boil, let cool to 155*F. Added 8oz Carapils and let steep for 30 minutes, covered, adding heat as necessary to keep temp. Rehydrated yeast in 90*F water and left covered. After 30 minutes removed Carapils and brought to boil. Turned off heat, removed from burner and slowly stirred in LME. Put back on burner and brought back to boil. Once boil started I added .5oz Cascade pellets and set timer to 30 minutes. At 15 minutes I added .5 oz Cascade pellets. At 2 minutes I added 1oz Cascade pellets. Proofed yeast. Put kettle in ice bath uncovered and cooled to 72*F.
Poured wort through fine mesh collinder into fermenter and topped up with water from tap to 19L. Aerated wort. Pitched rehydrated yeast at 72*F. Used a swamp cooler and kept temps at 64*F until fermentation took off on day 2 (and ambient increased due to heat wave). Temps then went to 68*F with one or two spikes to 70*F (when I didn't swap ice in time) over the first week, then 68*F for the 2nd week. For week 3 I allowed the temp to go up to 72*F while still in the swamp cooler. Racked into my Tap-a-Draft bottles after 3 weeks in primary, then left to age at ambient (~72*F) temps.