jamesjoystick
Well-Known Member
- Joined
- Jan 15, 2007
- Messages
- 68
- Reaction score
- 10
Ok, I bought Cooper's Stout extract.
I Boiled like 6 litres of water, and then put the extract on it, and about 300-400 g of sugar. Then I boiled it with lower temperature so it didnt boil, but the extract and sugar melted, I did this like 10 minutes, all the time stirring it.
Then I tried to colden the stuff very quickly, I used running cold water on my sink (no water to the cettle ofcourse). It went to 28 celsius like in 15 minutes.
Then poured the mixture to my plastic container and filled it with water to 11 litres. (Stuff was then about 23-24 celsius) Stirred heavily and added the yeast, and stirred some more.
Closed the container tightly and filled the waterlock (is that the right word?) half.
On the next day everything seemed fine and the yeast seemed to work nicely, as I witness alot of bubbly action going on in the waterlock. Now it has gone 6 days and the bubbles are like 1 in a minute or something, should I start bottling it?
I was wondering, will it be ok as I used the extract to almost only half of water? The idea was to make abit stronger taste and more alcolohol using less sugar.
As I read this forum I realize that maybe even the 300-400g of sugar is a bad thing for the beer's taste, but too late to fix that. The extract recommened 1 kg to 20 litres of water...
Any other ideas, suggestions, and notes would be very helpful and im thankful for any information!
I Boiled like 6 litres of water, and then put the extract on it, and about 300-400 g of sugar. Then I boiled it with lower temperature so it didnt boil, but the extract and sugar melted, I did this like 10 minutes, all the time stirring it.
Then I tried to colden the stuff very quickly, I used running cold water on my sink (no water to the cettle ofcourse). It went to 28 celsius like in 15 minutes.
Then poured the mixture to my plastic container and filled it with water to 11 litres. (Stuff was then about 23-24 celsius) Stirred heavily and added the yeast, and stirred some more.
Closed the container tightly and filled the waterlock (is that the right word?) half.
On the next day everything seemed fine and the yeast seemed to work nicely, as I witness alot of bubbly action going on in the waterlock. Now it has gone 6 days and the bubbles are like 1 in a minute or something, should I start bottling it?
I was wondering, will it be ok as I used the extract to almost only half of water? The idea was to make abit stronger taste and more alcolohol using less sugar.
As I read this forum I realize that maybe even the 300-400g of sugar is a bad thing for the beer's taste, but too late to fix that. The extract recommened 1 kg to 20 litres of water...
Any other ideas, suggestions, and notes would be very helpful and im thankful for any information!