Strong Ale

Ricemachine · Post by **Ricemachine** » Sunday Apr 22, 2007 8:13 pm

Hi everyone.

in the coopers website there are recipes and one of those is the Strong Ale #2

It says use 300g sugar/dextrose just wondering how much dextrose i put. does that mean 300g of dextrose only. I know it may be a stupid question but yeah.

Also i got the 2 yeast satchets but where do i buy from or how do i make an active coopers yeast culture. with what i can buy from the store

Also any other tips anyone can give me on this mix

Nick "Ricemachine"

timmy · Post by **timmy** » Sunday Apr 22, 2007 9:00 pm

Well dex is a type of sugar so that should explain it.

Do a search on this site on making yeast cultures from commercial brews or have a look at http://www.howtobrew.com. It's been answered several times on here. You basically buy a couple of longies of Coopers Pale and havest the yeast from the bottles..

I would also add some more hops to it but that's just me. You could also boost the dex for a stronger ale but you might be starting to get to the limits of the coopers yeast.

rwh · Post by **rwh** » Monday Apr 23, 2007 10:43 am

Strong Ale #2 Recipe for those who want to see it.

How to make a Coopers Yeast starter.
Relevant section of How To Brew.

I'd just pitch the yeast sachets though if you're a beginner and forget making the starter.

Ricemachine · Post by **Ricemachine** » Tuesday Apr 24, 2007 12:17 am

thanks guys

but in this recipe will the 2 sachets of yeast be enough to fully ferment the beer to that alcohol content. or should i use 3 satchets of yeast

timmy · Post by **timmy** » Tuesday Apr 24, 2007 7:41 am

It's not so much the yeast qty it's the tolerance of the yeast to high alcohol contents. If you pitch more yeast all you're doing is ensuring that fermentation starts quickly with less risk of other wild yeasts taking hold first.
I'm not sure what the alc tolerance of the Coopers yeast is, but it does go to at least 5.9% as thats what Sparkling is rated at. Not sure what yeast they use for the Vintage Strong Ale (7.5%) but you could try culturing some of that if you can find it at your bottlo.

rwh · Post by **rwh** » Tuesday Apr 24, 2007 10:07 am

I reckon you'll be fine with the two sachets. The Coopers yeast is a high quality yeast that is damn voracious. You'll see, trust me. Try to keep it as close to 18Â°C as you can.