homebrewandbeer.com

I'm hoping to get an accurate coopers pale ale going and to do this I'm trying to take some advice I have found on this forum.

I took a coopers long neck and poured out (into a glass and eventually down my throat ) most of the contents being careful not to disrupt the sediment at the bottom. I then put about 4 table spoons of dextrose into the bottle and topped up with tepid water to about 3/4 full. I whacked an airlock in the top of the bottle and left it at around 22 degrees. This was 3 days ago and still no action. I even went to the extreme of tasting a little bit to see if I could work it out. It tasted alot like water with 4 tablespoons of sugar in it.
Where have I gone wrong?
I really want to get this coopers pale going. Should I just put it down with the yeast out of the can?

Well, you've done several things wrong.

1. Use 100g of malt. It has a complete set of nutrients that the yeast needs, unlike dextrose.
2. Boil the malt and water, let cool, then add to your sanitised bottle, then add the yeast. This will sterilise the malt and water.

A complete guide is here:

http://oz.craftbrewer.org/Library/Metho ... ters.shtml

Thanks rwh
I just read that link 2 minutes after I posted my question.

I figured dextrose would be just as good as yeast can "digest it better" Well at least convert it more readily into alchohol.

I also read on Oliver and Geoffs how to brew beer article on the home page that you should have the beer at room temperature. This isn't condusive to good drinking conditions Is it really necessary???

I'll just have to get into another long neck and try again I spose.

Nah, I just tipped off and drank the beer cold. You can let the dregs rise to room temp before pitching it if you like.

As for the malt, it provides the FANs (Free Amino Nitrogen) that the yeast need. Dex doesn't have that.