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BlueBru last won the day on September 16 2018

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  1. Otto recently responded to a question of mine, Second Yeast?, and suggested that the yeast will only consume what fermentables are available. I tend to use more malt , less sugar and get higher FG's. And if I interprit correctly, sugars ferment out better than malts. Please correct me anybody if I have misunderstood. You could look at your previous recipes and compare sugar/malt ratios and their FG's. Hope this helps.
  2. Thanks Otto, good to know.
  3. After 2 weeks in the FV, with a OG of 1040, the density has settled at 1012. Can I add a second quantity of yeast to achieve a lower FG? The yeast used was the supplied bag of Coopers from under the lid and I expected the FG to be lower. How much fermentables is to much for the 7g if Coopers yeast? Will it get to a point where it quotes Monty Python and says 'F@#k off I'm full.
  4. When are they released, What part of the month?
  5. Just fumbling along and tripped over this little beauty. James, you bloody rippa.
  6. OVB: So if Iunderstand correctly, I now have an OG of 1047?
  7. thanks OVB. exactly what I was looking for. your the man!
  8. Initial batch was 23 litres. Dextrose was disolved in less than 200 ml of hot water.
  9. Can somebody please tell me how to estimate a new OG if you make additions after taking your original reading. I have just put down a brew and the OG was 1040. I was happy with that so added the yeast. After 15 minutes or so I added 400g of disolved dextrose to increase the ABV. What would my new OG be?
  10. I have always just used the supplied yeast with the Coopers kits, and have been following this forum for a while now where different yeasts are regularly mentioned. So, I was wondering what effect different yeasts have on the finished product. Flavour, consumption of malts and sugars, speed of fermentation? If you were to do a K &K with a US 05 for example, what changes would you notice?
  11. Not sure on this one, I've never had a FV overflow before. What is your temp? Could cooling it to a minimum reduce the ferment action and ease the bubbling?
  12. Looks like that South American website. Gotta watch that one.
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