Stavrogin78
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- Oct 23, 2016
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Hi everyone! So, I've been home brewing on and off for years, but it's pretty much been just following the directions, and I'm trying to get a little more under the hood now. Started with the Brew House BIAB kits (which, honestly, were pretty good, especially their IPA), and I've moved on to extract kits now for a bit more control. I've done a few of the Coopers kits and the results were okay - nothing to write home about, but still better than the budget beer I can get at the store.
I've got a couple of the Cooper's IPA kits on the way, and I've done this kit four times before (once, fermentation simply failed to start at all, despite a second pitching - only thing I can figure is that I forgot to oxygenate the wort at all), and while I generally like it, I want to add a bit more bitterness to it. I've never added hops to a kit before, so I'm hoping I can get some guidance here, so I can do the best I can with what I've got.
So, on the way are two of the Cooper's IPA kits, a few pounds of the Briess Golden Light DME (which is what I've used for them before), and an ounce each of Centennial and Cascade hops.
My usual process is a partial boil, putting 3 litres of water in a pot, simmering for 15 minutes, then adding the DME and some dextrose (2lbs of DME, 1 of dextrose) and simmering that for fifteen minutes, then taking the kettle off the heat and adding the can contents. I drop the whole kettle in the sink with cold water and bring it down to about 36C, pour into my fermenter (which is just a bucket, I don't have a lid), and top up with water to 23 litres. When the temp is right around 20C, I stir it madly for a minute or two to oxygenate, pitch the yeast, put a towel over it, and leave it for four to six days before racking to a glass carboy for a couple of weeks.
This usually works fine for any Coopers kit (I've done the Dark Ale kit, too). If I've understood general brewing correctly, I'm thinking I would add the Centennial at the same time as I add the DME and dextrose, and simmer that all for the 15 minutes, then take it off the heat and add the can. I'm figuring I can just strain out the hops pellets when I pour it into the primary. This would take care of the bittering. Also, I don't have a muslin bag, and probably can't get one anytime soon, so straining it will probably have to be.
I'm considering dry hopping it with the Cascade on top of that, but I'm unsure how to go about that. Would I dry hop it while it's in the primary? Or after I rack it to the carboy? I know, I know, folks are all saying these days that secondary isn't necessary, but as I don't have a proper lid for my primary (and can't get one right now either), racking to the carboy is probably worth the risk, as it reduces the chances of my dogs, children, or wife accidentally contaminating the beer in that open, towel-covered bucket.
Anything I'm missing here? And how much hops? The whole ounce for both bittering and aroma? Half an ounce? I'm not going for anything extreme, here, just a little extra beyond what the pre-hopped can gives me. Also, am I overlooking any important steps here?
Any advice is appreciated! Thanks!
Also, I am not a connoisseur. Keep in mind that the alternative to what I brew at home is Lucky Lager. So the bar ain't exactly high, here. Less-than-perfect is totally okay; this is a learning experience.
I've got a couple of the Cooper's IPA kits on the way, and I've done this kit four times before (once, fermentation simply failed to start at all, despite a second pitching - only thing I can figure is that I forgot to oxygenate the wort at all), and while I generally like it, I want to add a bit more bitterness to it. I've never added hops to a kit before, so I'm hoping I can get some guidance here, so I can do the best I can with what I've got.
So, on the way are two of the Cooper's IPA kits, a few pounds of the Briess Golden Light DME (which is what I've used for them before), and an ounce each of Centennial and Cascade hops.
My usual process is a partial boil, putting 3 litres of water in a pot, simmering for 15 minutes, then adding the DME and some dextrose (2lbs of DME, 1 of dextrose) and simmering that for fifteen minutes, then taking the kettle off the heat and adding the can contents. I drop the whole kettle in the sink with cold water and bring it down to about 36C, pour into my fermenter (which is just a bucket, I don't have a lid), and top up with water to 23 litres. When the temp is right around 20C, I stir it madly for a minute or two to oxygenate, pitch the yeast, put a towel over it, and leave it for four to six days before racking to a glass carboy for a couple of weeks.
This usually works fine for any Coopers kit (I've done the Dark Ale kit, too). If I've understood general brewing correctly, I'm thinking I would add the Centennial at the same time as I add the DME and dextrose, and simmer that all for the 15 minutes, then take it off the heat and add the can. I'm figuring I can just strain out the hops pellets when I pour it into the primary. This would take care of the bittering. Also, I don't have a muslin bag, and probably can't get one anytime soon, so straining it will probably have to be.
I'm considering dry hopping it with the Cascade on top of that, but I'm unsure how to go about that. Would I dry hop it while it's in the primary? Or after I rack it to the carboy? I know, I know, folks are all saying these days that secondary isn't necessary, but as I don't have a proper lid for my primary (and can't get one right now either), racking to the carboy is probably worth the risk, as it reduces the chances of my dogs, children, or wife accidentally contaminating the beer in that open, towel-covered bucket.
Anything I'm missing here? And how much hops? The whole ounce for both bittering and aroma? Half an ounce? I'm not going for anything extreme, here, just a little extra beyond what the pre-hopped can gives me. Also, am I overlooking any important steps here?
Any advice is appreciated! Thanks!
Also, I am not a connoisseur. Keep in mind that the alternative to what I brew at home is Lucky Lager. So the bar ain't exactly high, here. Less-than-perfect is totally okay; this is a learning experience.