Search results

That didn't sound good. I hope you meant "strolled". :drunk:

I'm not familiar with your inspiration but I do like the direction you took with the grain bill and have some suggestions. For the roasted malts, I would include pale chocolate and decrease the quantity as the darker they get. Something like: 10 oz Pale Chocolate 8 oz Chocolate (350 or...

You'll be fine since the crucial part of fermentation is over. I'll raise the temp on my ales to help attenuation but it also means I can pull it out of the chest freezer and make room for a new batch. Shocking the yeast has more to do with bringing down the temp too soon, not up. P.S...

I'm assuming we're talking about Coopers English Bitter as I don't believe they offer an ESB. I've tried this kit with amber extract, wheat extract, cane sugar and with a mini-mash consisting of 3.5 lbs of Pale Ale malt. I've found this kit does very well with just 1-1.5 lbs of additional...

Ditto! After peak fermentation I've let it get up into the mid 70's for a couple days just to squeeze out as much attenuation as possible.

What ingredients will you be boiling? If you're just using extract and dextrose you don't need a 2 gallon boil, 1 at the most. That will be less hot wort to be cooled by your tap water. So yes, you just add straight tap water to the carboy.

That is actually a no boil kit. You just add the kit with your additional 1kg of fermentables (dextrose/sugar/extract) to 2 quarts of boiling water and top off with cool tap water. My personal method is slightly different. Canned products should be pasteurized as part of the packaging...

What was the recipe? What you see as conflicting information may have to do with your ingredients. After great reservation I recently used my city water straight from the tap to top off my extract beers. So far no major infections but I have started treating it for chloramines. If in...

I would make it as received instead of trying to modify the recipe. The only thing I would do differently is only use about a pound of LME for the 60 minute boil and then add the other 5 pounds just after the 60 minutes is up.

You'll be fine subbing in the 800g of BE1. But do I think Coopers does offer some solid recipes on their premium kits, just not always my personal choice. The l.5kg is in reference to their unhopped light LME.

Generally speaking you can expect an all extract beer to finish slightly higher than an all grain given all things equal. More so with amber and dark extract as they tend to have been made with a percentage of crystal and Munich.

If you want to keep it simple: 5 Gallons Coopers Irish Stout 3lbs light DME This should get you around 5.5% ABV. If you want to get close to 6% add a half pound of dextrose or table sugar. I know you mentioned wanting a 6 gallon batch but dropping it down to 5 will easily get you...

Personally I would go with Coopers recommendation, 500g light DME and 300g dextrose. I think you could easily use wheat DME instead of light but would stay away from the dark or amber.

Another vote for cooking with it. I had a batch of cider turn to vinegar and that's exactly what I did with it. One of my favorites was using it in the water pan in my smoker.

One thing that is different between the two is the yeast. The Irish Stout is part of the Brewmaster Selection which appears to be Coopers attempt to offer something more to style.

I don't even take O.G. readings on extract batches, I just go by calculated values. Calculated O.G for your beer is 1.040 (Coopers kit, 1kg Dextrose, 23l), it would take adding too much water or pouring half your ingredients on the floor for a 1.033. If neither of those factors exist, you can...

It's fine. So long you didn't add too much water the O.G. is 1.040 or very close. Let it ferment for at least 10 days and it should turn clear which is a pretty good indicator it's ready for bottling. If it takes longer, ride it out. I'm sure MakeBeer will send another hydrometer if it's...

Not enough to make me not do it. I'm all the time shuffling fermenters between 3 chest freezers and have to make the same type call.

I would say it's done. Only other thing I would do is move it somewhere warmer, like 75 degrees. You might be able to drop it a point or two. Save the Windsor for the cider, I've made some of my best cider with Windsor.

Ditto!