sappnasty
Well-Known Member
- Joined
- Jan 1, 2014
- Messages
- 71
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Fellas,
In the last three batches, I feel that I have learned a ton. I have educated myself on the hop varities, yeast strains, sanitization practices and everything else I could read about. So after making 3 batches, I felt that it was time to just make something up with stuff I had on hand. I did not follow any directions and based my yeast and hops decisions on personal preference. So here is what I came up with:
Cooper's LME Amber (3.3lb)
Cooper's LME Light (3.3lb)
8.0 oz of Carapils (at 140f for 15 minutes)
Wyeast Smack-Pack Ringwood Ale (#1187)
1.2oz of Santium whole hops (added at hot break)
1.0oz of Hallertau whole hops (30 minutes)
I first placed the 8.0ozs of Carapils (pre-crushed at brew store) in 6.0 gallons of spring water at 140f for 15 minutes. Then brought to a boil and cut flame to add both the Cooper's Amber and Cooper's Light LME. Brought back to a boil and at the hot break, I added the 1.2 oz of Santium whole hops. Continued to stir and allow to boil and then added the Hallertau at 30 minute mark.
After boil was finished, I immediately cooled with wart chiller and brought down to 75f. Then pitched the Ringwood Ale which I activated earlier in the day to the wart which came out to be slightly more than 5 gallons. Now as compared to the Wyeast German Wheat yeast, this one had an almost two day lag time. The Wheat yeast was killer by the following morning and I had to use blow off valve.
But yesterday when I went to check, it was bubbling furiously and thank god I had alreadya attached a a blow off valve. Looking good as of this morning and I can't wait to see how it turns out. I have heard that the Cooper's are "pre-hopped" but I did not see anything on the can that advised this. Anyone have any thoughts on this or got any ideas on what I just created? lol - Any advice would be helpful, or pointing out any mistakes I made. Thanks
-Sapp
In the last three batches, I feel that I have learned a ton. I have educated myself on the hop varities, yeast strains, sanitization practices and everything else I could read about. So after making 3 batches, I felt that it was time to just make something up with stuff I had on hand. I did not follow any directions and based my yeast and hops decisions on personal preference. So here is what I came up with:
Cooper's LME Amber (3.3lb)
Cooper's LME Light (3.3lb)
8.0 oz of Carapils (at 140f for 15 minutes)
Wyeast Smack-Pack Ringwood Ale (#1187)
1.2oz of Santium whole hops (added at hot break)
1.0oz of Hallertau whole hops (30 minutes)
I first placed the 8.0ozs of Carapils (pre-crushed at brew store) in 6.0 gallons of spring water at 140f for 15 minutes. Then brought to a boil and cut flame to add both the Cooper's Amber and Cooper's Light LME. Brought back to a boil and at the hot break, I added the 1.2 oz of Santium whole hops. Continued to stir and allow to boil and then added the Hallertau at 30 minute mark.
After boil was finished, I immediately cooled with wart chiller and brought down to 75f. Then pitched the Ringwood Ale which I activated earlier in the day to the wart which came out to be slightly more than 5 gallons. Now as compared to the Wyeast German Wheat yeast, this one had an almost two day lag time. The Wheat yeast was killer by the following morning and I had to use blow off valve.
But yesterday when I went to check, it was bubbling furiously and thank god I had alreadya attached a a blow off valve. Looking good as of this morning and I can't wait to see how it turns out. I have heard that the Cooper's are "pre-hopped" but I did not see anything on the can that advised this. Anyone have any thoughts on this or got any ideas on what I just created? lol - Any advice would be helpful, or pointing out any mistakes I made. Thanks
-Sapp