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I'mRev

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  1. Thanks Shamus. I appreciate your input. I dont know why my FG is lower than expected as everything seems to go by the book. How high should I go with increasing the temperature to clean up, is 3c enough? Is that after it stabilises? How many days do you raise it for? How much LDM would you add to get a decent ABV?
  2. I used the usual OG-FG formula for the ABV before bottling. Didn't get the extra 0.4% from priming on the first batch (don't know why, I used 2 drops/bottle) and the second batch is getting bottled tomorrow. I read that increasing the temp by 3c may induce a little more fermentation so I'm trying that before I bottle. I liked the taste of the first batch and thought that 200g of Dextrose might lift the ABV without giving it any extra taste that LDM might give. I haven't tried LDM yet, just using the Coopers BE1/2. This is only my 4th batch and I the other two using BE2 didn't get very good ABV either.
  3. I bought the Coopers Brew Kit and brewed the enclosed Lager can and BE1. I had some temperature variations but mostly it brewed at 19-21c and stabilised at ABV 2.9%. I recently bought a temperature controller and tried it again this week with the temperature set on 21. I made sure the sugar and wort were well dissolved and sprinkled the supplied yeast at 22c. It stabilised at ABV 3.4% Why don’t I get the recommended ABV 4.2% stated on the BE1 Packet? Can I add Dextrose to increase ABV?
  4. I have a can of Brigalow Ginger Beer and the directions say to pitch below 35C and brew at 25C. I'm using the standard can ingredients with 1 Kg raw sugar + 1 Kg brown sugar to boost the ABV. Should I follow these temperatures or can it be done at a lower range?
  5. Thanks for your comprehensive answer, much appreciated and the info I was after. The last few days I have been testing the thermal qualities of my cardboard "cabinet" in preparation for my next brew. Raised 20 litres of tap water in the fermenter from 13c up to 25c (its a cold and rainy day). Now trying different combinations to see the effect.
  6. Thanks, that's what I'm looking for. So if it's a lager using ale yeast, what temperature applies? Do you go by the yeast or beer type? Any idea about the temperature for brewing Brigalow Ginger Beer? The recommended 25C seems high. I'm new so only doing standard brews with what comes in the can and following the directions. I don't have room in my shed for fridges, etc. so just using layers of cardboard cartons for insulation and globes to regulate the heat (with alum. foil to shield the light) and taking the temp twice a day. I've been looking on google for tips but this seems to be the best place to get them.
  7. Thanks for the info about your temperatures. I have read about the swamp cooler and I'll try that in summer.
  8. 1. I just finished my first brew using the coopers 23lt kit with the supplied lager can. Followed the instructions but had a problem keeping my temperature up and most of the time it was only around 19c (its been a cold winter and I brew in the shed with some insulation around it and a light globe for heat). Managed to get it up to 22c on day 5 (more insulation, bigger globe) but it stabilised on day 6 at 2.6% I hope I have the temperature problem fixed, but in case it happens again, what easy things could I have done to restart fermentation? I'm a newbee so make it simple. 2. Getting ready to start a Brigalow Ginger Beer and the instructions say brew at 25c. I might have trouble getting the temp that high, so how critical is 25c? Some people on forums say they brew at 19c.
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