homebrewandbeer.com

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?

Not the kit yeast- they tend to die (or go weird) around 8% from memory.

Use a re-cultured coopers stout yeast. They can go up to 10%. Aside from that, Wyeast Irish Ale yeast.

The Coopers will be cheaper, and you get stout.

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.

Cheers,
Greg

I find that hard to believe...

Chris wrote:The Coopers will be cheaper, and you get stout.

i like this.
dam i miss stout. it dont exist over here in ecuador.

corks wrote:

Chris wrote:The Coopers will be cheaper, and you get stout.

i like this.
dam i miss stout. it dont exist over here in ecuador.

It will if you brew it
Maybe you will start a new trend or something

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.

Cheers,
Greg

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.

Yeah! An Equadorian Stout!

corks,
I made a stout aroud 9%. The yeast is was suggested to use was Muntons Gold Premiun Yeast and it work out fine. Cheers

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.

Cheers,
Greg

You gets what you pays for. DME is not that much more cost than dex.

Chris wrote:Yeah! An Equadorian Stout!

if only...alas, there are no homebrew supplies over here, and im not here long enough to make ordering in stuff worthwhile.

but beernut, you've kinda lost me...

I think beernut was referring to the title of the post. I'd go malt over dextrose too.

beernut wrote:You gets what you pays for. DME is not that much more cost than dex.

Er, it's like four times the price...

hi greg, was it just the one sachet of coopers tin yeast?

Yep.

Cheers,
Greg

rwh wrote:

beernut wrote:You gets what you pays for. DME is not that much more cost than dex.

Er, it's like four times the price...

Yep i get 1 kg dex for just under $2
1kg of ldme $9.90
even if i buy in bulk ( which i dont ) it still works out at about $7

yeah, thats it, i'll be a poor uni student next year, so malt extract will be much less commom. sigh.

Oh come on. Cheap brew:

1 beer tin: $9
1kg LDME: $8

Total: $17. Stubbies: 58. Per stubby: $0.29

1 beer tin: $9
1kg dex: $2.50

Total: $11.50. Per stubby: $0.19

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!