Coopers Dark Ale

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SippinSudz

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The above photos are of the Coopers Dark Ale. This is my second brew, first being a mr beer american light. Both brews were in the Mr.Beer 2.5gal fermentor. I used a full can of Coopers Dark Ale LME, no added sugar, with only about 2.5gal of water. Fermented this brew a little high I believe from what I've researched(23°C) for 2 weeks. Bottled in 750ml bottles, with 3 coopers carbonation drops and fermented a second time at about 18°C.

Wonderful carbonation, flavor is creamy and deep with a slightly bitter after taste that I would like to minimize next time. Head was very full and creamy, pics show a small head on my second pour. One pic is up to a bright light which barely penetrates through the pint glass.

I can't wait to start another batch in my new 7gal fermentor. My plan is to brew maybe 4gallon batch, and add some ferment able sugar to bring it up around 7+ % alc.

Very new to this, hope you enjoy my post.
 

DaNewf

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If I understand correctly you brewed a full can of Cooper's Dark Ale (meant to make up a 5 imperial gallon batch) in a 2.5 US gallon batch(Mr. Beer is US gallons right?).

This beer is more than twice as bitter as Cooper's intended for the recipe. I'm not saying it's a bad thing but it could explain the bitter aftertaste you describe. Letting this batch sit for a while (how old is this beer right now?) might let the bitterness mellow a bit. That's what I had to do with the Stout/Dark Ale Toucan I made a couple of years back (Dec 2012?).
 
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SippinSudz

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This beer is under 4 weeks old from yeast in... It's very, very young but hey, why not. I will be letting a few litres sit for quite some time. Then again let them sit in the fridge. Might save some for a few months.

Headspace a big deal? Wasn't sure if brewing a 20litre batch in a 7gal fermentor was good or bad. Will do more research
 

DaNewf

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I ferment 3.5 gallon all grain batches in my Cooper's DIY fermenter. That's less than half the fermenters capacity. So far no problems with the headspace. I leave my beer in primary for three weeks and then bottle (none of the beers I've made so far require a secondary stage) therefore the CO2 layer remains undisturbed the whole time.
 

unionrdr

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3 weeks isn't too bad if you have a very active yeast. but less active yeast or a big beer that needs more time may get a suck-back 7 air gets in. O2 doesn't sit on top of the Co2, it's absorbed by it...to a point.
 
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SippinSudz

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My goal was was 20L batch of a Coopers LME full can which is 23L I believe in my 7gal fermentor.

I would be adding some fermentable sugars, 20L total water with wort, and let it ferment for 2 weeks. Secondary in bottles with coopers carbonation drops for 2 weeks, then finally in the fridge to chill from anywhere from 1 day to 2 weeks.

Im totally new to this and not picky for the perfect brew(yet), but one day I would love to try an all grain brew.
 
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