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TOUCAN STOUT FOLLOW UP DAY 9

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Hey Guys,

Just following up on my Toucan Stout, I used 1 x can each Coopers Stout, 1 x can Coopers Dark Ale, Mangrove Jack 1.5kg pack Pure Liquid Malt Extract Dark & Fermentis English Ale Dry Yeast 11.5 g. 

it was suggested I didn't use enough yeast,  I ended up adding 7g Coopers Yeast mixed with 200gm cold boiled water @ 20 degrees & chucked it in on day 7, the reading has dropped to around

to 1022. I am thinking it should be left for a few more days before it's safe to bottle. Do you reckon it will come down anymore. Any comments greatly appreciated.

Cheers 🍻

Phil

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It may drop a bit more but I doubt it would be much. The amount of LME in it will push the FG higher than the version that contains 1kg dextrose in place of that 1.5kg dark LME. 

I would leave it another few days, maybe up the temp a couple of degrees as well. 

Did you take a reading before adding the extra yeast?

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15 hours ago, Otto Von Blotto said:

It may drop a bit more but I doubt it would be much. The amount of LME in it will push the FG higher than the version that contains 1kg dextrose in place of that 1.5kg dark LME. 

I would leave it another few days, maybe up the temp a couple of degrees as well. 

Did you take a reading before adding the extra yeast?

Hi Otto,

Thanks for your input, the reading I took before adding the extra yeast was about 2 points higher, currently temp on 21 degrees, do you think I should go higher ?

Cheers

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15 hours ago, Smashed Crabs said:

Yeah it ends quite high.. that's about what my RIS ended on. 

Here's hoping it will be safe to bottle soon.

Cheers.🤔

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You could bump it up another degree or two but it might not make much difference. 

I'd probably bottle it with about half the usual amount of priming sugar just in case. Plus stouts are nicer at a lower carb level anyway.

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Yep, I agree, Gully said that about the sugar also, so I will do that - probably bottle on the weekend.

Cheers

Phil

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