Coopers Stout + Coopers Dark Ale + ?

SpillsMostOfIt · Wednesday Jan 24, 2007 4:34 pm

I just went out and bought a can of Coopers Stout to go with a can of Coopers Dark Ale I already have. I am thinking of mixing them up with some extra stuff I have laying around the house and pitching them onto a Safale S-04 (and Coopers Real Ale plus bits) yeast cake that is about to become available.

My thoughts are something like:

Boil up some Goldings and/or Willamette hops for flavour (I have these in the freezer) with some wheat malt extract for head retention and a tad more alkyholes.
Add the Coopers Dark Ale / Stout Toucan and make up to 23 litres.
Heave it all into the recently vacated fermenter with the S-04 yeast cake.
Lather. Rinse. Repeat.
Bottle.

I assert that the fermenter will be clean enough to do this and that I don't have to gather the cake, clean the fermenter and all that palavar.

Any improvements, suggestions or assertions of madness would be most welcome.

rwh · Post by **rwh** » Wednesday Jan 24, 2007 4:38 pm

Sounds fine.

velophile · Post by **velophile** » Wednesday Jan 24, 2007 5:49 pm

Go for it!

SpillsMostOfIt · Post by **SpillsMostOfIt** » Friday Jan 26, 2007 4:31 pm

I went for it.

Boiled 100g Wheat extract for 30 minutes, 20g Willamette and 10g Goldings for 20 mins. Chickened out on just turfing it into the fermenter, but having racked the previous occupant (Collingwood Real Ale Project - Partial Extract Revision) to another fermenter, poured the sludge into a sanitised bottle. Added the wheat/hop wort to the two cans in the now cleaned fermenter and got them to mix. Watered up to 22l and equalised the temperature of yeast sludge and wort before adding and stirring.

I've just had time to clean up, enjoy a small quantity of home brew and browse some beer porn. I already have airlock action!

It was a bit frustrating at times (like most brewing stuff I do for the first time) but I have to say I just love the yeast turn-around time.

SpillsMostOfIt · Saturday Jan 27, 2007 10:44 am

Got home last night from dinner to find the krausen pushing up against the fermenter lid.

Woke up this morning to a little krausen fountain out the airlock and the sort of gas output that I could use to pump up my bike tires.

This stout fermentation caper is a real spectator sport!

gregb · Post by **gregb** » Saturday Jan 27, 2007 4:47 pm

ahhhh, Superkrausen.

When it comes to krausen, size matters.

Cheers,
Greg

Ash · Post by **Ash** » Saturday Jan 27, 2007 6:03 pm

So what size fermenter do you have?

Pale_Ale · Post by **Pale_Ale** » Saturday Jan 27, 2007 6:47 pm

NExt time I do a stout I'm going to use my 30L tall type fermenter, since most stouts recipes are 18-20L. Should leave enough room.

SpillsMostOfIt · Post by **SpillsMostOfIt** » Sunday Jan 28, 2007 9:03 am

This one is in my Coopers fermenter, which I think is 30 litres (?)

I made up to 23 litres.

Airlock activity has now subsided to what I'd expect from Safale US-56 at its peak.

It appears the danger is over. You can return to your homes...

petesbrew · Post by **petesbrew** » Thursday Aug 16, 2007 11:29 am

Got this one going at the moment:
Coopers Stout (boiled 60min)
Coopers Dark Ale (thrown in at flameout)
375g Demerara sugar
75g leftover palm sugar
150g choc malt (steeped 30min)
15g fuggles @ 15min
And a huge starter of WLP002 English Ale
filled to 23litres.

It's brewing nicely between 16 & 18 degrees. Tasted it last night, and got a rich dark sweet chocolate flavour. Not what I was after, but nonetheless fantastic.