Jump to content
Mr.Beer Community
Sign in to follow this  
doc280

Dividing Coopers Dark Ale, let's do this.

Recommended Posts

Ok, a month ago I was in Lowes Food and they had Mr Beer Kits on sale for $9.95 and this got me thinking about brewing some beer. Anyway I left with three kits, two Churchhill Ale and one American Lager. I am keeping everything simple, by following the directions and by what I have read here. Three weeks fermenting, three day cold crash, sample taste, (umm flat but taste really good) and into the bottles for a least a four week stay.

 

So since I have all three brews going I was looking for a brown ale to brew up ( I did not mention but I love brown ales ) and I come across Coopers Dark Ale and read their Brew Enhancer 2 works well with it (calls for brew enhancer 3, but I could not locate that one).

This kit makes 23 liters or 6 gallons in American talk, so I plan on dividing the contents of the kit three ways, using my LBKs. The Coopers kit comes with a 7g pack of yeast, should I pitch this packet in one LBK and purchase additional yeast or divide the packet three ways? Dividing it just seems like there would not be much yeast in each LBK, but again it must be enough to make 6 gallons because it is what they provide. Hell I don't know any thing about yeast, expect for my fermenting temp. 72f requires an ale yeast, only reason I know this is because it is printed everywhere, but never how much is to much or to little.imageproxy.php?img=&key=c4b820ad04ea323f

IMG_20170902_084017-1024x768.jpg

IMG_20170902_084239-1024x768.jpg

Share this post


Link to post
Share on other sites

Well, I have split Coopers 6 gal refills among  3 LBKs several times with no problem.

That dark ale makes a nice beer like a pub "mild".

The 7g of Coopers yeast will do it if it is fresh. What I have done is to try it and see if I get some fermentation in 24 hours. If not, then add more yeast. If it starts I would leave it alone. When I have had old yeast, I just used more of it for one LBK and other yeast in the other LBKs.  I did not have that issue with the Dark Ale though. Be prepared for it not to  be as as crazy active as the Mr Beer yeast though - it is still OK.

Likely you will be OK. I would just split it & see. If the yeast takes longer to get going or is "underpitched" you will get more yeast added flavors which should be OK in a brown beer.

 

Using the Brew enhancer 2 instead of the 3 will result in the beer being just a touch less malty I believe but should be good. I did not have the brew enhancer so I used dried Pilsen malt and booster in the equivalent proportions. If came out fine.

 

You may find the yeast easier to split if you mix it with water first. Maybe some amount easy to divide by 3 like 1.5 cups then add 1 tsp sugar to the water and then the  yeast. I would use boiled water cooled to room temp. and put it in a measuring jug and cover it. After a couple of hours or more you should see some bubbles forming. Then stir it up to mix evenly and have none at the bottom and then divide equally among the LBKs. You may find after adding all the water, malt, etc. to the LBKs they are still a bit warm, so you would need to wait until they are cooler anyway to add the yeast (like below 80 deg.). The Cooper's instructions say to add yeast if wort is below 90 deg, but better to let it cool more. And the LBKs cool pretty fast.

 

That recipe will make a beer around 3.5% which is a nice mild dark session beer but not particularly strong tasting. I actually made my 3 LBKs different recipes by making additions to 2 of them and leaving one standard. Doing again, (I have 2 more I got on sale) I would make all standard. My additions were stronger  and more hoppy but I liked the original more. I have more to do and will likely make them standard recipe.

 

If you want it stronger add 8 oz Dried malt for added 1% ABV. Light malt is OK  or you can use booster too if you have that.

Hops are a bit more tricky, as they can really change the flavor and may conflict with the "mild beer" flavor. Still, it depends what you like :-D.

 

What I did was not to make all of it in 1 pot, but I first used about 6 cups boiling water to dissolve the HME then split that between the LBKs using a ladle after putting the 4 qts. cold water in each. (careful not to drip over everything). I figured it would be tough to measure evenly from the can - lol. Then I dissolved the dried malt (or brew enhancer) but I did this for 1 LBK at a time weighing it out to make it easier to manage and dissolving each batch before adding to its LBK.  Of course if you are using 1 packet and dividing equally you may not need  to weigh, you can divide using measuring cups. Then also if you are making each LBK different you can customize at this stage.

 

If you like these Cooper's refills, you may find getting one of the MR B 6 Gal fermenters easier, although I personally can't manage one that big. The 2 gal ones are just so handy to move about..

 

 

  • Like 2

Share this post


Link to post
Share on other sites

Thanks for the information. I will be dividing the contents and will be starting each LBK one week apart. This way I do not run into any space conflicts during the brew process. When I open the yeast and divide it, will putting the unused portions in a zip lock and placed in the refrigerator, save it? Expiration date 04/18.

 

By the way I will not be moving up to larger equipment, as it would be to much a hassle to move around. By the way the plastic bins I am using, makes moving the LBKs even easier to move around, catch an mess, just in case a disaster happens, and I mix my no rinse sanitizer in them.

  • Like 2

Share this post


Link to post
Share on other sites

Dividing 7g of yeast into three LBKs will be challenging, since you won't be pouring out more than 2g each time.   I split a packet of 11 grams in 1/2, but I do that at time of brewing, pouring 1/2 onto a coffee filter on my gram scale and stopping at just over 5g, then doing the same with the 2nd half.  If one ends up over, I gently tap some to the other filter.

 

If you're not using it for another week, you cannot do that - the yeast will get contaminated.  So, if you have a scale that will show 2g, then you could tap onto a sanitary surface and hope you don't go over. then fold and seal the packet and refrigerate it.  Good luck getting that right.   

Share this post


Link to post
Share on other sites
1 hour ago, RickBeer said:

Dividing 7g of yeast into three LBKs will be challenging, since you won't be pouring out more than 2g each time.   I split a packet of 11 grams in 1/2, but I do that at time of brewing, pouring 1/2 onto a coffee filter on my gram scale and stopping at just over 5g, then doing the same with the 2nd half.  If one ends up over, I gently tap some to the other filter.

 

If you're not using it for another week, you cannot do that - the yeast will get contaminated.  So, if you have a scale that will show 2g, then you could tap onto a sanitary surface and hope you don't go over. then fold and seal the packet and refrigerate it.  Good luck getting that right.   

I was thinking of sanitizing a mirror, razor blade and creating three equal lines ( I believe I saw this done on tv once). One line in the first LBK and the two other lines of yeast into there own bag, to the refrigerator. Do you think this might work without contaminating the yeast?

Share this post


Link to post
Share on other sites
43 minutes ago, doc280 said:

I was thinking of sanitizing a mirror, razor blade and creating three equal lines ( I believe I saw this done on tv once). One line in the first LBK and the two other lines of yeast into there own bag, to the refrigerator. Do you think this might work without contaminating the yeast?

Dont you have a homebrew store near you? Just go buy another pack of yeast?

  • Like 1

Share this post


Link to post
Share on other sites
5 minutes ago, Creeps McLane said:

Dont you have a homebrew store near you? Just go buy another pack of yeast?

I do have two places, just trying to follow Coopers directions and work with in the confines of space and the three LBKs I have. I don't want to over pitch or under pitch. Are not the packs of dry yeast I am going to find at my local shop going to be sized for 5 gallons and therefore going to have to be divided too? 

Share this post


Link to post
Share on other sites
1 hour ago, doc280 said:

I was thinking of sanitizing a mirror, razor blade and creating three equal lines ( I believe I saw this done on tv once). One line in the first LBK and the two other lines of yeast into there own bag, to the refrigerator. Do you think this might work without contaminating the yeast?

 

I remembering seeing that in the documentary film "Airplane".

 

 

Share this post


Link to post
Share on other sites

Yes, the dry packs are 11g so I typically use 1/2 a pack, although you can use 1 full pack, the beer will just ferment faster, giving you a "cleaner " tasting beer. (I always use a full pack on lagers even in 1 LBK)

Overpitching and under pitching are techniques for  modifying beer taste that way. The yeast makes a lot of flavor during initial growth phase. If you put a lot in then the growth phase is shorter.

For the dark ale you probably don't want to overpitch  but  1/2 pack (5g or so is probably OK.)

You don't have to be terribly accurate, the yeast cells will not revolt at you. I generally distribute the yeast in the pack in such a way before opening it that I can fold the pack and get about half the powder either side of the fold. Then I slice the end off and empty one half of it out. Then I reseal it with scotch tape folded over the cut end. Then you would want to store the half in the freezer preferably.

Best not to empty it all out unless you are using it all.

Looking at the amount Coopers give you., one Fermentis packet would do  3 LBKs at least that rate. So that should encourage you.

Fermentis 11g    at their suggested  rate of 50-80g/100 liters (26.4 gal),  11 g  will ferment  3.6 to 5.8 gals  - so good for 5 gal (except  some beer requiring a lot of over pitching) , definitely 2 LBKs and barely 3.

Cooper's  7g  for 6 gal --> ~ 2g per LBK

Mr Beer   5g   for 2 gal  --> 5g per LBK

 

So it does look like Coopers is pitching yeast at the low end, but then maybe Australians like fruity beers. (Any comments on that?)

 

The other thing is - if you don't know what it is supposed to taste like, you can only go by what you like. :lol:

 

  • Like 1

Share this post


Link to post
Share on other sites
3 hours ago, Nickfixit said:

Yes, the dry packs are 11g so I typically use 1/2 a pack, although you can use 1 full pack, the beer will just ferment faster, giving you a "cleaner " tasting beer. (I always use a full pack on lagers even in 1 LBK)

Overpitching and under pitching are techniques for  modifying beer taste that way. The yeast makes a lot of flavor during initial growth phase. If you put a lot in then the growth phase is shorter.

For the dark ale you probably don't want to overpitch  but  1/2 pack (5g or so is probably OK.)

You don't have to be terribly accurate, the yeast cells will not revolt at you. I generally distribute the yeast in the pack in such a way before opening it that I can fold the pack and get about half the powder either side of the fold. Then I slice the end off and empty one half of it out. Then I reseal it with scotch tape folded over the cut end. Then you would want to store the half in the freezer preferably.

Best not to empty it all out unless you are using it all.

Looking at the amount Coopers give you., one Fermentis packet would do  3 LBKs at least that rate. So that should encourage you.

Fermentis 11g    at their suggested  rate of 50-80g/100 liters (26.4 gal),  11 g  will ferment  3.6 to 5.8 gals  - so good for 5 gal (except  some beer requiring a lot of over pitching) , definitely 2 LBKs and barely 3.

Cooper's  7g  for 6 gal --> ~ 2g per LBK

Mr Beer   5g   for 2 gal  --> 5g per LBK

 

So it does look like Coopers is pitching yeast at the low end, but then maybe Australians like fruity beers. (Any comments on that?)

 

The other thing is - if you don't know what it is supposed to taste like, you can only go by what you like. :lol:

 

Ok, I am learning something here, so please bear with me. If I proceed like you have done, but instead of half, doing a third or close, sealing the pack, in the freezer, I more then likely will be ok? Also when it is time to pitch the yeast for the second batch and the yeast is removed from the freezer, do I let it warm up to room temp or pitch it cold?

I find your comments about the smaller amount of yeast creating a fruit taste interesting, I loved New Castle Werewolf, because it had a fruit note to it, but alas, none to be found the last few years.

Share this post


Link to post
Share on other sites

@doc280 am I understanding you right that you will not be brewing the full batch at once and then splitting the wort between the 3 lbks? How are you looking to protect the Extract and booster in between brewing cycles? How are you measuring out how much to use per brew? If your intent is to split the brewing of one extract and one booster into three different brewing days I would HIGHLY recommend NOT doing that as you raise the risk infection astronomically.  Every time you open and expose any of the ingredients to the open air the probability of catching an infection increases. My recommendation is either wait until you have all 3 lbks available at the same time and do a single brew session splitting into the 3 lbks or get a 6.5 or 7 gallon fermenter and going as a single fermentation. 

Share this post


Link to post
Share on other sites
45 minutes ago, hotrod3539 said:

@doc280 am I understanding you right that you will not be brewing the full batch at once and then splitting the wort between the 3 lbks? How are you looking to protect the Extract and booster in between brewing cycles? How are you measuring out how much to use per brew? If your intent is to split the brewing of one extract and one booster into three different brewing days I would HIGHLY recommend NOT doing that as you raise the risk infection astronomically.  Every time you open and expose any of the ingredients to the open air the probability of catching an infection increases. My recommendation is either wait until you have all 3 lbks available at the same time and do a single brew session splitting into the 3 lbks or get a 6.5 or 7 gallon fermenter and going as a single fermentation. 

Coopers, on their web sight has information on dividing the extract and the enhancer. With the recommendation of bringing the used parts to a boil before use, to kill any creatures. Only part I could not locate was the yeast part.

 

All my preparation, cold crashing and bottling occurs downstairs in the kitchen and fermenting and carbonation occurs in an upstairs closest. So larger setup will not happen. The reason for the week apart on each LBK is for the fact I have only room for one LBK in the refrigerator, for cold crash and Monday's work well with my schedule.

  • Like 1

Share this post


Link to post
Share on other sites
10 hours ago, Shrike said:

 

I remembering seeing that in the documentary film "Airplane".

 

 

I knew I saw it somewhere....you are good to remember this scene and find it .... too funny. 

Share this post


Link to post
Share on other sites

Ok, taking into consideration all the suggestions and everything I read and the conversation I had with a Coopers representative I have decided to go forward.

 

I washed and sanitized all items used to divide the extract and brew enhancer.

 

I will be doing three batches, Dark Ale 1, Dark Ale 2 and Dark Ale 3. Dark Ale 1 will be made into wort minutes after the division, Dark Ale 2 one week later and Dark Ale 3 one week after Dark Ale 2. So each, a week apart and DA 2 and DA 3 extract will be kept in the refrigerator.

 

The Coopers extract I placed in hot water for 30 minutes. This made it very easy to just pour into the three, 2 cup size, bowls. The bowls turned out to be the perfect size, as the extract comes up to the brim leaving just enough room to seal it with the lid.

 

The brew enhancer would have been easier to divide, but mine was hard as a brick, so I had to break it apart first. Once broke up I divide it three ways in zip lock bags, by weight. Just storing these in my brew closet until needed.

 

The yeast, I did not use my mirror and razor blade to make three equal lines. Most opinions, I received, did not like the idea. Most suggested I arrange the yeast, in the pack, so I could pour out about a third of the contents and as long as I was close, with my division, everything would be good. After pitching DA 1, I folded the packet over and sealed it with tape. Then I tossed the packet in a small "Angry Birds" snack bag and in the the refrigerated. I will let it warm up when come time to pitch DA 2 and DA 3.

 

Making the wort, I am mixing the brew enhancer in with the 4 cups of cool water and then bringing it to a slow boil. Flame out and then add the extract. Then just follow the Mr. Beer instructions to the LBK for fermentation.

 

Each batch will go through the following:

Three weeks fermenting in the LBK.

Three days cold crashing.

Four weeks carbonation and conditioning.

Three days in the refrigerator before enjoying..... a least this is my hope.

Of course there was one message I received which said I was an idiot for doing this and I was going to die a torturous and immediate death.............wondering how this torturous and immediate death thing works........ lets find out.

 

 

IMG_20170910_090234-1024x768.jpg

IMG_20170910_084902-1024x768.jpg

  • Like 3

Share this post


Link to post
Share on other sites

It sounds wonderful and I think you solved the division problem nicely.

I think the only way you can suffer is if it is SOOO good you just can't stop and you run out of cold bottles.

The tortuousness comes in finding frantic ways in desperation to cool the next one.:lol:

This will be a nice easy drinking beer. Let it warm up a tad, from the 38 deg fridge. 50-55 is good for it. so leave the bottle out for maybe 15-20 min before opening.

Share this post


Link to post
Share on other sites
On 9/10/2017 at 7:29 PM, Nickfixit said:

It sounds wonderful and I think you solved the division problem nicely.

I think the only way you can suffer is if it is SOOO good you just can't stop and you run out of cold bottles.

The tortuousness comes in finding frantic ways in desperation to cool the next one.:lol:

This will be a nice easy drinking beer. Let it warm up a tad, from the 38 deg fridge. 50-55 is good for it. so leave the bottle out for maybe 15-20 min before opening.

Sure hope you are correct.

Share this post


Link to post
Share on other sites

I had to wait until today to get batch DA 2 going. I removed the yeast, from the refrigerator a few hours before starting, to let it warm up. I removed the extract, from the refrigerator one hour before starting. Followed the steps I used with batch DA 1. So DA 1 and DA 2 are in the brew closet and I will get DA 3 up there next week.

IMG_20170918_141259-1024x768.jpg

  • Like 2

Share this post


Link to post
Share on other sites
3 hours ago, doc280 said:

I had to wait until today to get batch DA 2 going. I removed the yeast, from the refrigerator a few hours before starting, to let it warm up. I removed the extract, from the refrigerator one hour before starting. Followed the steps I used with batch DA 1. So DA 1 and DA 2 are in the brew closet and I will get DA 3 up there next week.

 

I will say that I found I could drink this before carbonation as I was bottling and I did not need to leave it long to be drinkable.  Again that choice depends on taste, but this is not very hoppy and not strongly malty so there are not a lot of things to mellow down. Anyway

, give a shout when you bottle it on what you think.

Share this post


Link to post
Share on other sites
On 9/18/2017 at 7:42 PM, Nickfixit said:

I will say that I found I could drink this before carbonation as I was bottling and I did not need to leave it long to be drinkable.  Again that choice depends on taste, but this is not very hoppy and not strongly malty so there are not a lot of things to mellow down. Anyway

, give a shout when you bottle it on what you think.

Will do.

Share this post


Link to post
Share on other sites

I have just prepared Dark Ale 3, just as I did with the other two and it is sitting in the brew closet. I have did my absolute best to ensure the only variable is the storage time, of the extract, in the refrigerator. 

IMG_20170925_141634-1024x768.jpg

  • Like 2

Share this post


Link to post
Share on other sites
4 hours ago, doc280 said:

I have just prepared Dark Ale 3, just as I did with the other two and it is sitting in the brew closet. I have did my absolute best to ensure the only variable is the storage time in the refrigerator. 

As you will see from my post in the other thread, WHATCHA BREWING/BOTTLING TONIGHT?, my 3 LBKs are all different, some differences by design and some by accident lol.

Share this post


Link to post
Share on other sites

Dark Ale 1 has been sampled and is now being cold crashed. From the sample, I would place this in the New Castle Brown Ale range of flavor.

I like New Castle so to have six gallons of Coopers Dark Ale around will be nice.

IMG_20171001_083002-1024x768.jpg

  • Like 2

Share this post


Link to post
Share on other sites

Dark Ale 1 is bottled and stored away in the brew closet. Ten 740mls and one 20oz with just little left sitting on the cake, which I had to drink for breakfast.

IMG_20171004_110233-1024x768.jpg

IMG_20171004_110252-1024x768.jpg

IMG_20171004_094201-1024x768.jpg

  • Like 2

Share this post


Link to post
Share on other sites

 Dark Ale 2 is in the process of being cold crashed. The sample is consistent with Dark Ale 1, so all appears good.

 

 

IMG_20171009_133435-1024x768.jpg

  • Like 2

Share this post


Link to post
Share on other sites
On ‎10‎/‎1‎/‎2017 at 9:17 AM, doc280 said:

Dark Ale 1 has been sampled and is now being cold crashed. From the sample, I would place this in the New Castle Brown Ale range of flavor.

I like New Castle so to have six gallons of Coopers Dark Ale around will be nice.

 

 Yes, I liked that HME too. 

I suppose I should not really say this but I have liked the Coopers brand beers I have made maybe a bit more than the Mr. Beer Brand, even though apparently made by the same company in AU. Maybe the recipes are different and I have more of a UK/AU taste than US.

Share this post


Link to post
Share on other sites

Dark Ale 2 is in the bottles and has been been moved to the brew closet for he next four weeks.

IMG_20171012_154534-1024x768.jpg

  • Like 4

Share this post


Link to post
Share on other sites

I expect to bottle all my 3 parts of the Coopers Dark Ale + variants next Monday.

  • Like 1

Share this post


Link to post
Share on other sites
53 minutes ago, Nickfixit said:

I expect to bottle all my 3 parts of the Coopers Dark Ale + variants next Monday.

I look forward to hearing about your results.

  • Like 1

Share this post


Link to post
Share on other sites

I just sampled Dark Ale 3 and ............... I am feeling light headed, starting to sweat profusely, aww the agony of it all....................................................:blink:

 

Nope, Dark Ale 3 is consistent with DA 1 and DA 2, in look, smell and taste, all being very good indeed. All I can report is everything is going very well.

 

I may crack open a few of these from DA 1, a couple days early, for Halloween.

IMG_20171016_122151-1024x768.jpg

  • Like 1

Share this post


Link to post
Share on other sites

Ha that is good.

Today I bottled 2 of the 3 LBKs from my divided Dark Ale after 3 weeks.

 

I checked the FG using Refractometer and web calculators.  First the thing was off by zero error of about 0.5, so I fixed that.

 

So #1 was BRIX 6.8 starting from 8.6 giving FG way too high (1.022 ABV 1.2% Huh?) and very bubbly when poured in glass. It was also much too sweet.  See pic for fizz. So I figure that must have stalled so I added a pack of Mr B yeast and put if back to ferment more.  

 

#2 Smelled very citrus and aromatic and tasted good and the BRIX was 6.5 (from 12.8) giving FG target of 1.010 as planned. It tasted a little like Citra hop although I used HBC438. I like this hop.  ABV calculates to 5.39% against initial calculation of 5.48%. Close enough.

 

#3 Smelled sweet orangey and tasted a little that way too. I could drink this and #2 without any more maturing but will l see how much better it gets.  BRIX was 5.8 (from 11.8) giving FG of 1.008 for target 1.009. Considering some of my calculations were approximations that is not too bad.

ABV calculates to  5.19% vs initial calculation of 5.07%. Close enough.

 

Note all these LBKs were fermented using 1/3 pack of Coopers Ale Yeast (7g pack).

 

I have not tasted any commercial beers similar so I can tell you that is what they taste like.

 

I primed conservatively. -  0.5 sugar dot per 12 oz., 1 sugar dot per 750 ml., 2 sugar dots per 1L. I don't like my dark beer real fizzy anyway.

DA#1 fizz 20171016_104802.png

  • Like 3

Share this post


Link to post
Share on other sites

For these Dark Ales I used the Dots as well. First time I have used the Dots and I have the 1/2 tsp size, in which I used 4 to each 740 ml. bottle. I for one hate a flat ale and I must be one of the few who does not like stouts like Guinness because of the flat feel of the nitrogen used.

Share this post


Link to post
Share on other sites
17 hours ago, doc280 said:

For these Dark Ales I used the Dots as well. First time I have used the Dots and I have the 1/2 tsp size, in which I used 4 to each 740 ml. bottle. I for one hate a flat ale and I must be one of the few who does not like stouts like Guinness because of the flat feel of the nitrogen used.

That may be pretty foamy. Did you use 2 tsp priming sugar before, when not using dots?

I have found 3 dots in a 750 will often give me a gusher - even after 3 weeks fermenting.

 

Also now  the recalcitrant LBK#1 is bubbling some and making nice fermenting smells - now I put new yeast in and it is warmer due to heating and cooler weather. So I guess I will check it in a week.

 

Share this post


Link to post
Share on other sites
1 hour ago, Nickfixit said:

That may be pretty foamy. Did you use 2 tsp priming sugar before, when not using dots?

I have found 3 dots in a 750 will often give me a gusher - even after 3 weeks fermenting.

 

Also now  the recalcitrant LBK#1 is bubbling some and making nice fermenting smells - now I put new yeast in and it is warmer due to heating and cooler weather. So I guess I will check it in a week.

 

My other batches, which consist of two Church Hills and one American Lager, I used the supplied carb drops. I followed the the Mr. Beer instructions, so two drops in each 740ml bottle. The two Church Hills carbed up perfect, as a matter of fact, I would not change anything about Church Hill, it is great, I only have four bottles left and one more can to brew :(. Now the American Lager I have had some inconsistent results between the bottles, some are carbed up nice and other are a little flat. I did a little reading and found where Rick had addressed hearing about inconsistent results using the carb drops and recommended table sugar. I liked the idea of the dots, because of the ease of use. I also read some believe the priming sugar amounts, Mr. Beer suggest (two teaspoons 740ml bottle), are a bit high. I did think about trying different amounts, for these batches, but that would have thrown in another variable. So due to the fact I am new to all this and I don't really like low carbonated beer, following Mr. Beer's recommendation seemed best for now. I can tweak the priming sugar amounts with later batches.

 

I am a little confused about your #1. The same yeast was used between your three batches and it worked in #2 and #3, why not in #1? If the yeast was not working in #1 where did the bubbles come from and how did they get suspended in the liquid without pressure? Also how long can wort be kept in the LBK, without yeast, before it goes bad?

 

 

Share this post


Link to post
Share on other sites
11 hours ago, doc280 said:

I am a little confused about your #1. The same yeast was used between your three batches and it worked in #2 and #3, why not in #1? If the yeast was not working in #1 where did the bubbles come from and how did they get suspended in the liquid without pressure? Also how long can wort be kept in the LBK, without yeast, before it goes bad?

I am confused too. All 3 were side by side on the floor. The #1 started much more vigorously than the other 2 and stopped earlier. The top inside of LBK1 is covered with debris left by the foaming - more than #2 or #3. They could have started at slightly different temperatures although they were all left a while to cool

This #1 had a weaker wort  and had different additions   (1/2 pack booster + 8 oz wheat DME) than the other 2.  (+ 8 oz Special Dark LME + 8 oz  spark amber +  8 oz light DME) But I am not sure why that would affect it.

 

The wort will contain dissolved CO2 as it enters in solution before making bubbles. The amount dissolved varies with temperature so you will see some carbonation priming calculations include wort temperature.

 

The wort can stay without yeast until some other organism gets in there and infects it. Good sanitation improves things but there are organisms in the air at all times.

I have waited sometimes 12 hours before pitching yeast (to allow cooling), but all recommendations seem to be to pitch as soon as possible.

  • Like 1

Share this post


Link to post
Share on other sites

Dark Ale 3 is bottled, so all I have to do is wait. 

 

Halfway through bottling I realized I forgot the swab and sanitize the LBK spigot. I am going to make a checklist for brew and bottle days.

Share this post


Link to post
Share on other sites
2 hours ago, doc280 said:

Dark Ale 3 is bottled, so all I have to do is wait. 

 

Halfway through bottling I realized I forgot the swab and sanitize the LBK spigot. I am going to make a checklist for brew and bottle days.

I have never done that but probably should.

On the other hand, I have never drawn any wort/beer through the spigot before bottling anyway so nothing for any strange organisms to grow on.

Share this post


Link to post
Share on other sites

My LBK#1 that I repitched into is still bubbling away and smelling good,  I guess it will take a couple of weeks to finish :-/

  • Like 2

Share this post


Link to post
Share on other sites
9 hours ago, Nickfixit said:

I have never done that but probably should.

On the other hand, I have never drawn any wort/beer through the spigot before bottling anyway so nothing for any strange organisms to grow on.

 

I saw it mentioned on a video I watched, so I started the practice, dipping a Q-tip, in 1 Step solution and swab it. Being that the sample was taken and then the LBK was immediately place in the refrigerator, I think it will be Ok.

Share this post


Link to post
Share on other sites
42 minutes ago, doc280 said:

 

I saw it mentioned on a video I watched, so I started the practice, dipping a Q-tip, in 1 Step solution and swab it. Being that the sample was taken and then the LBK was immediately place in the refrigerator, I think it will be Ok.

Love this 👇🏻. Use it all the time. I clean the spout, dunk this in sanitizer and stick it up there and leave it until im ready to transfer. 

9E26055C-E63A-4614-8A2B-F928AB3B83EC.png

  • Like 1

Share this post


Link to post
Share on other sites
On ‎10‎/‎20‎/‎2017 at 9:26 AM, Creeps McLane said:

Love this 👇🏻. Use it all the time. I clean the spout, dunk this in sanitizer and stick it up there and leave it until im ready to transfer. 

9E26055C-E63A-4614-8A2B-F928AB3B83EC.png

Probably good if you have a severe cold too...

 

Share this post


Link to post
Share on other sites

The LBK#1 (of 3)  that had stalled at BRIX 6.7 down from 8.6 at start, that I added fresh yeast to on 10/16 is better but still not done.

Today it was BRIX 5..6. I need it to get to about 4,5 for ABV of 3.5%.

 

CALLING EXPERTS>>>>>>>>>>>>>>>>

It is still bubbling some.

Is it recommended to stir it up from the bottom? or add anything? or just wait?

Share this post


Link to post
Share on other sites

What temperature do you currently have it at?  Try to get it to 72 if not already there and then gently give it a stir.  That may help and the warmer temperature at this point won't hurt anything.

Share this post


Link to post
Share on other sites

Alright, I know it is just a little early, but I have chilled a few bottles of DA 1 and sampled. First off, yes, a wee bit over carbonated, but the good news is no gushers and I have found I can burp the bottle to get the carb level down. ( Burping the bottle: Crack open the the cap..... let it hiss..... squeeze the bottle until the beer reaches the top..... tighten the cap...... turn the bottle over a few times..... and the bottle will expand back out.... removing some of the carbonation from the beer.)

 

The Dark Ale has a good favor, but is a little on the dry side. Umm wonder if Brew Enhancer 3 would help this?

  • Like 2

Share this post


Link to post
Share on other sites

Cracked open the Coopers DA with orange zest and Amarillo at  oops - only 2 weeks - I shoulda left it more but it is still fair to drink.

Quite a dry ale, intense orange aroma, medium orangey taste. Probably after a couple more months the malt will kick in a bit more.

 

Gets less dry as it warms up. Better warmer. It is also a little warming to the throat despite being only low 5's% calculated ABV.

  • Like 1

Share this post


Link to post
Share on other sites

Yea a bit dry and the description says it is, so it is what it is and I am getting used to it. I will continue searching for that one beer I always want some around. The best brew so far, for me, has been the Church Hill Nut Brown Ale. I would love to have this one around all the time, but that would be pricey.

 

Share this post


Link to post
Share on other sites

I put a few bottles of DA 2 in the refrigerator this morning after bleeding off some of the carbonation, bottles were drum tight. And I just could not stay away, so right now I am drinking the trub bottle and it is good. There are no off flavors and if anything I would say it is not as dry, but this could be because it is the trub bottle or the fact I have been drinking Highland Brewery's "Big Briar" tart raspberry ale, this week. Either way DA 2 , so far gets a thumbs up.

  • Like 3

Share this post


Link to post
Share on other sites

A non-blind taste test between DA-1 and DA-2 reveal I have twins. They are exactly the same in every way.

  • Like 1

Share this post


Link to post
Share on other sites

I am a little late posting this but DA-3's time has come and it is exactly like DA-1 and DA-2. So my conclusion is a Coopers extract can be safely divided, stored and brewed later, with no ill effects. Catching the Coopers on sale and being able to do divide it, for different brewing times, make it a cost effective option for our Little Brown Kegs.

  • Like 2

Share this post


Link to post
Share on other sites

This is true for any HME, or LME, sold in large containers.  Many put a tiny layer of vodka on top, cover, and refrigerate. 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×
×
  • Create New...