General homebrew discussion, tips and help on kit and malt extract brewing, and talk about equipment. Queries on sourcing supplies and equipment should go in The Store.
Just wondering how well Ale yeast copes with large amounts of dextrose. I'd like to bump a stout or a dark up into the realms of 9-10%, but i'm not that keen on using a champangne yeast.
I'll be your stereotypical poor student next year, so more elaborate ingredients will only feature in extra-special brews.
Would I have to look at racking in order to get, say, a coopers dark with 2 and a bit of malt close to finished, or could the coopers yeast handle it alright?
On the Cooper Club forum the chap from the brewery said that they tried one once with 5kg of white sugar and I think a Lager kit, which the yeast managed to get through.
Paul - Coopers Brewery, on the Coopers Club Forum wrote:...the original series yeast has managed to produce a 13.2% A/Vol brew from the one 7g sachet pitched directly on top of a 23 litre wort (1.7kg can + 5kg of white sugar)...I ran this experiment just to see how far the yeast could go before giving up.
The post from the Coopers fellow as I mentioned above. He ran the experiment, so I see no reason to disbelive him. My bad, didn't mention the kit.
5kgs would produce more than 13.2%. This beer would be very sweet. If you want to get up to around 11% you will need to make a large starter and have at least 2 cups of fresh yeast slurry to safely complete the job and still having a good tasting beer.
I've had some corro from Coopers about the 13% - the brew was measured for alcohol content on a calibrated machine. 13.1%abv out of primary, 13.2%abv from bottle - the yeast had clearly reached its limit.
Are you really telling me that you need to save $0.10 on each stubby? If so you REALLY are a poor student. I was certainly not that poor when I was a student. I somehow always managed to find the money for commercial beer, let alone a bit of malt!
