R
radial2000
20 years ago I used to brew Coopers in a bucket using the absolute basics.
Due to a move to a country where HomeBrewing was illegal for many years I dropped it and gave up. Since then HB has since recently been legalized, I have since discovered one of my passions again.
So starting with the basics, I put a coopers real ale down on Friday night.
I started with a recipe that my wife used to love so that I would have a "quick win" with the missus and am seeing a very strange result.
1xCoopers Real Ale
500g Coopers Light Malt Extract
250g Brown Sugar
I created a starter for my yeast and pitched an 11g Nottingham Ale Yeast (First time Im using it)
Come Sunday night there was NO activity at all and a very unusual cloud forming on the top center of the brew (looked very much like a micron thin film of Oil/Milk/cloud) and dont ever remember seeing anything similar in my early days.
So in the tried and tested HB tradition of never giving up till it smells foul, I pitched the coopers yeast in. Within 6 hours fermentation started and was going so overboard I had trouble keeping the water in the air lock having to check every 3 hours to top it up and everything looked normal.
Q1: as the Coopers extract doesnt appear in Beersmith (where was BS 20 years ago), and in my haste i didnt do a SG, can someone help me with a "theoretical SG" for the above?
Q2: what is your opinion of the "slick" on the top.
Q3: What effect would I expect from perhaps a "dormant" nottingham yeast + the coopers yeast thrown in together.
Q4: Either my tastes have changed somewhat from 20 years ago (the honey style brews of the 80's and 90's are long gone and replaced with the duvels and chimays of the world) or I have just brewed something bees will like - so - suggestions to add some more body and less sweetness, would be appreciated. Would it be worth dropping a bag of hops in the secondary as a dry hop in order to rescue it?
Thanks to anyone that replies... its been a long while away and even back then with no internet, the attitude and dissemination of recipes was, as someone here most aptly put it, "if pigs can eat it, it can go in the brew"
Due to a move to a country where HomeBrewing was illegal for many years I dropped it and gave up. Since then HB has since recently been legalized, I have since discovered one of my passions again.
So starting with the basics, I put a coopers real ale down on Friday night.
I started with a recipe that my wife used to love so that I would have a "quick win" with the missus and am seeing a very strange result.
1xCoopers Real Ale
500g Coopers Light Malt Extract
250g Brown Sugar
I created a starter for my yeast and pitched an 11g Nottingham Ale Yeast (First time Im using it)
Come Sunday night there was NO activity at all and a very unusual cloud forming on the top center of the brew (looked very much like a micron thin film of Oil/Milk/cloud) and dont ever remember seeing anything similar in my early days.
So in the tried and tested HB tradition of never giving up till it smells foul, I pitched the coopers yeast in. Within 6 hours fermentation started and was going so overboard I had trouble keeping the water in the air lock having to check every 3 hours to top it up and everything looked normal.
Q1: as the Coopers extract doesnt appear in Beersmith (where was BS 20 years ago), and in my haste i didnt do a SG, can someone help me with a "theoretical SG" for the above?
Q2: what is your opinion of the "slick" on the top.
Q3: What effect would I expect from perhaps a "dormant" nottingham yeast + the coopers yeast thrown in together.
Q4: Either my tastes have changed somewhat from 20 years ago (the honey style brews of the 80's and 90's are long gone and replaced with the duvels and chimays of the world) or I have just brewed something bees will like - so - suggestions to add some more body and less sweetness, would be appreciated. Would it be worth dropping a bag of hops in the secondary as a dry hop in order to rescue it?
Thanks to anyone that replies... its been a long while away and even back then with no internet, the attitude and dissemination of recipes was, as someone here most aptly put it, "if pigs can eat it, it can go in the brew"