SippinSudz
Well-Known Member
- Joined
- Sep 2, 2014
- Messages
- 229
- Reaction score
- 18
Hey all,
Hoping someone on here has brewed this before. I'm 10 brews in, all have been coopers can brews. They've turned out rather good, first couple were dry and fruity. I've since fixed those issues with dropping most/all dextrose, replaced with malt and temperature control.
This can of hopped extract came from my LHBS for 16.00CDN.
Brewed with
1000g light dry malt
300g dextrose
Supplied yeast(package looked cheap, not all shiny and new like coopers, if that even matters lol)
Topped up to 22L
Has remained steady at about 19°
Krausen ring had formed quickly, but also dropped very quickly, all within 36 hours.
I did put the yeast in some sanitary water(20°) with a bunch of malt. Let it sit for over an hour and added that to the fermenter.
OG was 1.040.
I'm posting because I opened the fermenter to give it a check after the 36 hours and it smells different than I'm use to. Almost a sour scent with the c02.
I have no idea if I've brewed an Ale before, or what cans of coopers are even ales.
Maybe this is the yeast strain I'm smelling?
I hope it's not infected. I don't see any odd signs on the surface of the beer. Gonna leave it closed until 3rd/4th week and go from there.
Hoping someone on here has brewed this before. I'm 10 brews in, all have been coopers can brews. They've turned out rather good, first couple were dry and fruity. I've since fixed those issues with dropping most/all dextrose, replaced with malt and temperature control.
This can of hopped extract came from my LHBS for 16.00CDN.
Brewed with
1000g light dry malt
300g dextrose
Supplied yeast(package looked cheap, not all shiny and new like coopers, if that even matters lol)
Topped up to 22L
Has remained steady at about 19°
Krausen ring had formed quickly, but also dropped very quickly, all within 36 hours.
I did put the yeast in some sanitary water(20°) with a bunch of malt. Let it sit for over an hour and added that to the fermenter.
OG was 1.040.
I'm posting because I opened the fermenter to give it a check after the 36 hours and it smells different than I'm use to. Almost a sour scent with the c02.
I have no idea if I've brewed an Ale before, or what cans of coopers are even ales.
Maybe this is the yeast strain I'm smelling?
I hope it's not infected. I don't see any odd signs on the surface of the beer. Gonna leave it closed until 3rd/4th week and go from there.