Home Brew Forums > Home Brewing Beer > Extract Brewing > Batch 14 Journal : Cooper's English Bitter
Reply
 
Thread Tools
Old 11-25-2012, 02:15 PM   #1
LTownLiquorPig
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Lawrencetown, Nova Scotia
Posts: 483
Liked 20 Times on 18 Posts
Likes Given: 196

Default Batch 14 Journal : Cooper's English Bitter

I made this kit once last winter. I don't remember it, but my notes say I loved it. Put another one down last night, straight kit and kilo.

1.7 KG Cooper's English Bitter
1 KG Munton's Beer Enhancer
1 pack Nottingham

Pitch rehydrated yeast into 72 degree wort. 12 hours in no bubbles showing, temp down to 64 on sticky.


__________________
Don't even break it out if you ain't gonna share.
LTownLiquorPig is offline
 
Reply With Quote
Old 11-25-2012, 03:40 PM   #2
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 35,065
Liked 3015 Times on 2601 Posts
Likes Given: 2134

Default

Start temp at low end & let rise is better than the other way round. Starting high & going low can cause the yeast to settle.
But Cooper's ale yeast is a bit cleaner at 64-66F. I did the English bitter can first time out with their 500g light DME box & 1oz Haulertaur hops. Great,crystal clear ale that goes great with pit bbq or roast beast.


__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote
Old 12-08-2012, 01:47 PM   #3
LTownLiquorPig
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Lawrencetown, Nova Scotia
Posts: 483
Liked 20 Times on 18 Posts
Likes Given: 196

Default

Going to have to go a full 3 weeks in fermenter with this baby. I came down with the Chicken Pox yesterday, out of commision for a week it sounds like. Been laid up most of the last week with a stomach bug....

On the bright side, my pipeline is getting a break leading into Christmas!
__________________
Don't even break it out if you ain't gonna share.
LTownLiquorPig is offline
 
Reply With Quote
Old 12-08-2012, 06:26 PM   #4
boscobeans
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Schenectady, New York
Posts: 913
Liked 112 Times on 92 Posts
Likes Given: 307

Default

Quote:
Originally Posted by LTownLiquorPig View Post
Going to have to go a full 3 weeks in fermenter with this baby.
The extra week (or even two) will make it even better..

bosco
boscobeans is offline
 
Reply With Quote
Old 12-10-2012, 03:21 PM   #5
DaNewf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Mount Pearl, Newfoundland
Posts: 637
Liked 115 Times on 92 Posts
Likes Given: 1

Default

I did a partial mash based off the Cooper's English Bitter kit. The recipe I followed is supposed to turn out as an English Special Bitter. Three weeks in the fermenter at 18C currently in the bottle a little over a week. Should be ready in time for Christmas.

I'm looking forward to it since the kit gets positive reviews but I'm wondering now if I shouldn't have made it up as per instructions just to get a baseline. If it turns out I don't like it I don't who to blame, the kit itself or me for screwing up the partial mash.
DaNewf is offline
LTownLiquorPig Likes This 
Reply With Quote
Old 12-10-2012, 05:32 PM   #6
LTownLiquorPig
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Lawrencetown, Nova Scotia
Posts: 483
Liked 20 Times on 18 Posts
Likes Given: 196

Default

Quote:
Originally Posted by DaNewf View Post
I did a partial mash based off the Cooper's English Bitter kit. The recipe I followed is supposed to turn out as an English Special Bitter. Three weeks in the fermenter at 18C currently in the bottle a little over a week. Should be ready in time for Christmas.

I'm looking forward to it since the kit gets positive reviews but I'm wondering now if I shouldn't have made it up as per instructions just to get a baseline. If it turns out I don't like it I don't who to blame, the kit itself or me for screwing up the partial mash.
You're golden, just blame the date on the can! I've never done a partial mash, but I've never been upset by one of my Cooper's kits either. You're likely in for a tasty beer no matter what.

What yeast do you use when you play with a Cooper's kit?
__________________
Don't even break it out if you ain't gonna share.
LTownLiquorPig is offline
 
Reply With Quote
Old 12-10-2012, 05:40 PM   #7
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 35,065
Liked 3015 Times on 2601 Posts
Likes Given: 2134

Default

I took to using the 15g Cooper's ale yeast from either midwest or NB. It's a lot more yeast than even fermentis,etc,but fresher than the lil 7g ones in the Cooper's can's false lid.
Works virtually the same as US-05,but has that fruity ester that mingles well with citrusy hops. So if you want a cleaner flavor from a brew with something other than citrusy hops,the US-05 would be better. Or when a brewing a style where fruity esters would be out of style. Fruity esters are an English style atribute imo.
__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
LTownLiquorPig Likes This 
Reply With Quote
Old 12-10-2012, 05:51 PM   #8
LTownLiquorPig
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Lawrencetown, Nova Scotia
Posts: 483
Liked 20 Times on 18 Posts
Likes Given: 196

Default

I like the fruitiness I've noticed in the couple Cooper's IPA's I've used with their yeasts. I try to use Notty in the winter though, my house drops pretty cold and I don't trust the Cooper's yeast at 58 degrees....
__________________
Don't even break it out if you ain't gonna share.
LTownLiquorPig is offline
 
Reply With Quote
Old 12-10-2012, 06:11 PM   #9
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 35,065
Liked 3015 Times on 2601 Posts
Likes Given: 2134

Default

Yeah,def do not trust Cooper's yeast below 62F. I did a test on this late last winter,very earliest spring with cooper's yeast & wort I accidentally chilled down to like 54F. Stone dead til 62F,where it seemed to slowly come back to life. 64F,& it worked,but fermenting quite slowly. Workable as long as 64F can be maintained without going lower. 66F,& it's a bit more stable works at a more normal rate. So turning a bad circumstance into an opportunity to learn was a good thing. Gave some valuable real world info to share here!
__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
2
People Like This 
Reply With Quote
Old 12-12-2012, 02:12 AM   #10
DroolingNeoBrewery
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Coquitlam, British Columbia
Posts: 146
Liked 3 Times on 3 Posts
Likes Given: 7

Default

Quote:
Originally Posted by unionrdr View Post
Yeah,def do not trust Cooper's yeast below 62F. I did a test on this late last winter,very earliest spring with cooper's yeast & wort I accidentally chilled down to like 54F. Stone dead til 62F,where it seemed to slowly come back to life. 64F,& it worked,but fermenting quite slowly. Workable as long as 64F can be maintained without going lower. 66F,& it's a bit more stable works at a more normal rate. So turning a bad circumstance into an opportunity to learn was a good thing. Gave some valuable real world info to share here!
good to know I have been wondering what the bottom range is for coopers ale yeast its all I can get in town.


__________________
Next: Irish Red Ale, Mild, BC Pale, Scotch Ale, Helles, Pils
Planning: Bombardier clone (The real ale cask version, not that sh!te in the bottles)
P1: Chocolate Oatmeal Stout P2: Pear Wine P3: Air P4: Oxyclean
Keg 1: Stout Stout Keg 2: Dead Intruder Mailbock
Bottled: Lots
DroolingNeoBrewery is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooper's English Bitter demzly Beginners Beer Brewing Forum 1 05-13-2012 09:17 PM
Cooper's English Bitter Drizztkun Beginners Beer Brewing Forum 2 01-09-2011 09:19 AM
Cooper's English Bitter - used 2 pounds of dextrose for fermentation fanch75 Extract Brewing 7 12-14-2010 04:47 PM
1st Batch of 2010 English Bitter hbhudy General Beer Discussion 1 01-09-2010 11:37 PM
Cooper's Bitter Stats? petep1980 Recipes/Ingredients 6 08-21-2009 01:31 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS