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Hey guys I'm new to home brewing currently doing a Coopers Stout, have just finished drinking my first brew Coopers Larger, it was awsome

1 x Coopers Stout Can
1 x Coopers Brew Enhancer #2
1 x Coopers Yeast

How long have people left it in the bottles before its drinkable


Cheers

It will be drinkable after just a few weeks but will be a hell of alot better after several months

Awesome, My Cascade Mahogany Porter after 3 weeks still has a Sulphury taste and smell, i didn't want that to happen to the stout

I've had my coopers stout in the bottle for a couple of years now.
It still drinking good too!!!

nuzzles wrote:Awesome, My Cascade Mahogany Porter after 3 weeks still has a Sulphury taste and smell, i didn't want that to happen to the stout

Different yeast..The Cascade mentions it in their "Instructions". The Coopers yeast should not have the sulphur smell.

My 2 Choc Mahogs I made did not have the smell.

I am drinking the one I made about 2 weeks ago and it is lovely, no sulphur smell at all

From memory as I am at work

Fuggles Hop Teabag
Cascade Choc Mahog
Standard Yeast

I think I added some Cascade dry hop at rack.

It is bloody nice for a couple of weeks old. When I bottle, I do about 6-10 Stubbies (330ml) of beers for tasters, so that I can taste without wasting a full longie.

Cheers

Boonie

Hey Bonnie,

So what your saying is next time I do a Choc Mahog Porter, don't use the Cascade yeast?

Cheers for the info

Na, I'd still use it......but

Questions first,

1. What temp are you brewing at, as both times I have averaged 19-20 degrees for the yeast?

2. Do you rack?

3. Have you seen Clyde lately?

Boonie not Bonnie love the typo

The other Cascades I have cooked have been in Summer/Spring and have been a little warmer

Cheers

Bonnie

Sorry Boonie,

I'm complete newbie to home brew,

Do I rack? No sorry I don't
Temp prob around 22 - 24 when i brewed the Porter
Clyde - who or what is?


cheers

nuzzles wrote:Sorry Boonie,

I'm complete newbie to home brew,

Do I rack? No sorry I don't
Temp prob around 22 - 24 when i brewed the Porter
Clyde - who or what is?


cheers

Hi nuzzles,

Racking is when you transfer beer from one vessel to another usually via a hose. People do this to clear their beer, and sometimes add additional hops (thrown in dry) for aroma. They normally leave the beer for another week in the new vessel.

I would try the porter again at 18-20 if you can acheive this constant temp. You may be able to do this at the moment, depending on where you live of course, as it is getting cooler. I did mine the other week and the temp sat on 20 and I had no sulphur smell at all.

I have some pictures of racking on here, somewhere.....I'll post this reply and go find the link for you.

Racking Pics

Oh yeah you called me Bonnie from "Bonnie and 'Clyde'"

I would use Safale yeasts if you are unimpressed with the Cascade, but I have had no probs with the Porter yeast for some reason and apparently it is the same

I also buy Morgans Yeasts and I have had no probs there either. These yeasts only cost a couple of bucks more, but if you divide the $4 it costs for a yeast into 60+ schooners it's worth the 6.66666cents a schooner.

Cheers

Boonie

Hey Boonie,

Sorry bit slow some times on the jokes

Can you give me a run down on the Temperatures for brewing
For eg What temp should I be Brewing my coopers Stout, think the coopers yeast says 18 - 26, do i follow that?

would love to know temps for the following so I can record it for future ref.

Ales
Larger
Stout

and any others you can think of?

Thanks Boonie

Really, it's more about the yeast.

Ale yeast: 18°-20°C
Lager yeast: 10°C-12°C

Wheat beers are normally fermented a little warmer than ales to increase the fruity esters. These yeasts will work over a larger range than this, these are the ideals.

rwh wrote:Really, it's more about the yeast.

Ale yeast: 18°-20°C
Lager yeast: 10°C-12°C

Wheat beers are normally fermented a little warmer than ales to increase the fruity esters. These yeasts will work over a larger range than this, these are the ideals.

Sorry nuzzles, couldn't score a computer at work and my daughter has taken over the laptop.

As above for temps, thanks rwh , I am struggling for 2 minutes spare at the moment. I am at luch and catching up on unread posts. I think I may have to take a 2 hour lunch

For the stout I used an Ale Yeast and it was fine. I think I will use Lager yeasts from here as it is getting a little chilly under my house.

Cheers

Boonie

You right Boonie we can't be expected to be here 24/7. So always look at the yeast temp and follow that?

Cheeers

nuzzles wrote:Hey guys I'm new to home brewing currently doing a Coopers Stout, have just finished drinking my first brew Coopers Larger, it was awsome

1 x Coopers Stout Can
1 x Coopers Brew Enhancer #2
1 x Coopers Yeast

How long have people left it in the bottles before its drinkable


Cheers

Next time try a Thomas Coopers Irish Stout, with an Irish Stout combo. It is a much better drop. Same as a Thomas Coopers Heritage Lager with a Brewcraft # 15. If the other one was awesome, this should blow you away.

Thanks for the advice,

when you say " Thomas Coopers Irish Stout, with an Irish Stout combo" what you mean with an Irish stout combo? meaning another can?


sorry I'm new to this