Sven Posted September 11, 2011 Share Posted September 11, 2011 Gentlemen of the Brew, I'm about to put down a T. Cooper's Australian Bitter and now I've got the temperature controller I'd like to know the optimum fermentation temperature. The little booklet suggests 3 different bottom end temps - 13 deg., 18 deg. and 21 deg. I'm thinking 13 but if the yeast is a blend then 18 is the go. What say you? Sven Link to comment Share on other sites More sharing options...
Hairy Posted September 11, 2011 Share Posted September 11, 2011 Here is a link to the yeasts in the Coopers kits: Coopers Yeast The yeast for the Australian Bitter is a blend of ale & lager yeast. I'm not sure how low they go. 18 deg sounds good though. Link to comment Share on other sites More sharing options...
Sven Posted September 11, 2011 Author Share Posted September 11, 2011 Thanks Hairy. I've seen that list. Very handy. Unfortunately it doesn't have the definitive fermentation temps for them. From trawling through the old posts I'd guess the following: Lager: 13 degrees Ale/Lager: 18 degrees Ale: 21 degrees Link to comment Share on other sites More sharing options...
Hairy Posted September 11, 2011 Share Posted September 11, 2011 Yeah, I've never seen a definitive answer to it either. How about something in between those temps just to mix it up a bit? Say 16 degrees. I assume you would want a pretty clean fermentation with an Aussie Bitter. Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 11, 2011 Share Posted September 11, 2011 I prefer 13C for lagers and 18C for ales. If I were to use the hybrid yeast I'd probably look at 16-18C. Link to comment Share on other sites More sharing options...
Guest Posted September 12, 2011 Share Posted September 12, 2011 There is no definitive answer because not every one/brew is the same. Almost like asking for the answer to "How Long Is A Piece Of String"? There are so many variables and people brew differently for so many reasons there is no single answer. I brew most Ales at 18C and most lagers at 12C. Link to comment Share on other sites More sharing options...
Sven Posted September 13, 2011 Author Share Posted September 13, 2011 BEHOLD!!! After 2 days at 16 degrees have a gander at the krausen on my True Aussie Bitter. I predict excellent beer. I reckon I'll try the patented Muddy Waters cold conditioning in the primary fermenter for 4-5 days before I bottle too. The clarity of my Pilsener after doing just that makes it a no-brainer. Link to comment Share on other sites More sharing options...
Sven Posted September 13, 2011 Author Share Posted September 13, 2011 And out of curiosity I didn't bother putting a pin prick in the glad wrap. I reckon the CO2 will find a way! Link to comment Share on other sites More sharing options...
Hoptimus Maximus Posted September 13, 2011 Share Posted September 13, 2011 Is that a 30L FV. Looks like the krausen is near the top? Link to comment Share on other sites More sharing options...
Guest Posted September 14, 2011 Share Posted September 14, 2011 And out of curiosity I didn't bother putting a pin prick in the glad wrap. I reckon the CO2 will find a way! The gas will escape so no need for the prick. Lord knows I have enough of them to deal with here at work.... pricks that is [alien] Link to comment Share on other sites More sharing options...
Sven Posted September 14, 2011 Author Share Posted September 14, 2011 It is only a short arse, John. 28 litre. First fermenter I ever had and fits perfectly in my little temp controlled fridge. Link to comment Share on other sites More sharing options...
Hoptimus Maximus Posted September 14, 2011 Share Posted September 14, 2011 This is a really nice drop to be sure. Nearly finished the batch I bottled late July. Had it in the primary for 20 days and I bulk primed using 187gms of dextrose in a final 22 litres according to my records. It is beautifully carbonated and it will be on the roster to do again some time. Just have some bigger fish(An Arrogant Bastard Clone)to fry first. Link to comment Share on other sites More sharing options...
Sven Posted September 14, 2011 Author Share Posted September 14, 2011 Sound great, mate. If I have a desired CO2 volume of 3.0, brew temp of 16 degrees and 22 litres I'll bulk prime with 179g of dextrose so I'm with you. I only have some kitchen scales that gets me close to the weights required but I would't mind getting some digital scales. Link to comment Share on other sites More sharing options...
Hoptimus Maximus Posted September 14, 2011 Share Posted September 14, 2011 Sound great' date=' mate. If I have a desired CO2 volume of 3.0, brew temp of 16 degrees and 22 litres I'll bulk prime with 179g of dextrose so I'm with you. I only have some kitchen scales that gets me close to the weights required but I would't mind getting some digital scales.[/quote'] I have 2 sets of cheap digital scales for myself. One measures up to 300gms(accurate to 0.1gm) and the other to 2000gms. These do everything I want. The little one is great for measuring hops, yeast and other lightweight stuff around the home. Link to comment Share on other sites More sharing options...
Sven Posted September 29, 2011 Author Share Posted September 29, 2011 OK. So I have been brewing my True Aussie Bitter for 18 days at 16 degrees and the SG is now 1012. (See below). What do you reckon? Is it done? Link to comment Share on other sites More sharing options...
Hoptimus Maximus Posted September 29, 2011 Share Posted September 29, 2011 OK. So I have been brewing my True Aussie Bitter for 18 days at 16 degrees and the SG is now 1012. (See below). What do you reckon? Is it done? Probably is but the chart does not appear to confirm it and you must ensure same reading over 3 days to feel confident that it has reached FG. Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 29, 2011 Share Posted September 29, 2011 I reckon it's done - You've a lot of malt in there so I can't see it going much lower. Link to comment Share on other sites More sharing options...
Guest Posted September 30, 2011 Share Posted September 30, 2011 I'm with Muddy... I too am GUESSING it is done. However, take another reading today and if it is the same then ok to bottle. Nevertheless, leaving it for another 3 or 4 days won't hurt either. Link to comment Share on other sites More sharing options...
Sven Posted September 30, 2011 Author Share Posted September 30, 2011 I'll be doing the patented Muddy cold conditioning for a few days first. Link to comment Share on other sites More sharing options...
Hairy Posted September 30, 2011 Share Posted September 30, 2011 Muddy gets credited for everything around here. First there was Muddy's Centenarillo Ale. And now cold conditioning. He might not be happy. [innocent] Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 30, 2011 Share Posted September 30, 2011 Bloody hell! I still remember the day that I invented beer but cold conditioning was invented by mere mortals. Link to comment Share on other sites More sharing options...
Sven Posted January 13, 2012 Author Share Posted January 13, 2012 Just had a stubby of this this arvo and gee I was disappointed. Used the regulation recipe, Bill. Can of Thomas Coopers Australian Bitter and a Can of Thomas Coopers Light Malt. Brewed at 16 degrees and cold conditioned it. Will have another and hope it is an aberration. Link to comment Share on other sites More sharing options...
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