HowieH Posted March 8, 2012 Share Posted March 8, 2012 Hi All I am new to all of this, my first post, as opposed to the last post which my wife said she will play if I brew any more beer! My current batch, is a stout, first go at it. Recipe: 1 can OS stout 250g Maltodextrin 300g Light Dry Malt 700g Dark Dry Malt 250g Rolled oats steeped in hot water 1 hour then strained into FV 15g Fuggles boiled 2 litres water 10 mins strained into FV. Top up to 20 litres. Yeast as supplied with Stout can. OG 1052 Question : I have noticed it slow to ferment, at least 20 hours before much activity.Alot of sediment after 30 or so hours. I wanted to pitch 2 packets of yeast but as Coopers dont sell the yeast seperately ( to my knowledge ) I was not sure what to do so I pitched just the one. What would have been a good yeast to use for next time, if I do this brew again. I was also wondering why Coopers dont sell seperate packets of yeast.( I thouh I saw them for ale on a US DIY Beer website ) Thanks in advance.[unsure] Link to comment Share on other sites More sharing options...
Guest Posted March 8, 2012 Share Posted March 8, 2012 Welcome to the forum Howie Coopers do in fact sell their yeast separately. They are available at all good HBS, Big W and I think Kmart sell them too. Even though you might get very little but steeping Oats by themselves is virtually pointless. You need to mash them with grain to convert the starches and it will depend what type of oats you have as to whether you should cook them first or not. Link to comment Share on other sites More sharing options...
HowieH Posted March 8, 2012 Author Share Posted March 8, 2012 Thanks for the reply BillK Before I put down this brew I checked out 3 Big W ( all they had was 5g Brigalow yeast ) 2 K Marts and 2 HBS but no one had Coopers yeast. I work across the road from Coopers Brewery maybe I should have hi jacked a truck!!! Re The rolled oats, Uncle Tobys brand, I was told that they would add no fermentable sugars but would aid smoothness and mouthfeel.Maybe that is what is laying in state at the bottom of the FV ! I only hope it works out ( day 5 so far )as I seem to have this desire to drink stout at the moment. My specialist said that I shouldnt drink beer[crying] but he didnt say stout ![lol] Link to comment Share on other sites More sharing options...
Hairy Posted March 8, 2012 Share Posted March 8, 2012 Yeah, I believe you are right Howie. Steeping oats will add to the mouthfeel of the beer. I haven't seen the Coopers yeast in Big W or K-mart in my area but I have seen them in various home brew shops. In the end, if you really wanted a second packet of yeast you could have bought another brand from your LHBS. Link to comment Share on other sites More sharing options...
Guest Posted March 8, 2012 Share Posted March 8, 2012 Sorry I can't help you regarding the yeast then as those shops I mentioned always have packets of coopers yeast where I am. HERE is a packet at Craftbrewer. Regarding Oats, quoted from How to Brew by John Palmer... Oats are wonderful in a porter or stout. Oatmeal lends a smooth, silky mouthfeel and a creaminess to a stout that must be tasted to be understood. Oats are available whole, steel-cut (i.e. grits), rolled, and flaked. Rolled and flaked oats have had their starches gelatinized (made soluble) by heat and pressure, and are most readily available as "Instant Oatmeal" in the grocery store. Whole oats and "Old Fashioned Rolled Oats" have not had the degree of gelatinization that Instant have had and must be cooked before adding to the mash. "Quick" oatmeal has had a degree of gelatinization but does benefit from being cooked before adding to the mash. Cook according to the directions on the box (but add more water) to ensure that the starches will be fully utilized. Use 0.5-1.5 lb. per 5 gal batch. Oats need to be mashed with barley malt (and its enzymes) for conversion. Link to comment Share on other sites More sharing options...
Guest Posted March 8, 2012 Share Posted March 8, 2012 Thought id just add something i actually work at uncle tobys just finished an arvo shift then. The plant is on the VIC NSW border im on NSW side although i work in Warehouse mainly on reach forks etc you hear people talk. Im sure the oats are pressure cooked in some way not sure how long then go through 3 differt temp chambers on a conveyor system cooling them. im not sure if it was you or someone else who mentioned it last week about adding oats so i asked at work and got told of a bloke who home brews using them. So talking to him said he made 2 batches with just oats steeped the same as you and a stout can and 1.5 kg dark malt can cant remember rest. Anyway he said first 2 batches in his opinion made beer worse so done research then he started adding fresh malted barly with it as bill said and now its a winter favourite. sorry took so long those are only the words from him and his opinion im yet to try as not into stout or oats i smell them all day [biggrin] Link to comment Share on other sites More sharing options...
HowieH Posted March 9, 2012 Author Share Posted March 9, 2012 Thanks for the replies, tonight I will be testing the SG so I will have a little taste and see where it is heading. If its crook, well I will know what to do or not to do next time, if its ok, that will be good.[cool] Link to comment Share on other sites More sharing options...
Guest Posted March 9, 2012 Share Posted March 9, 2012 It won't be crook and I am guessing now but I reckon it would have only been pointless. Still drinkable beer though [innocent] Link to comment Share on other sites More sharing options...
Guest Posted March 9, 2012 Share Posted March 9, 2012 Yeah depends how much u love oats im not actually sure how much the bloke at work uses dont see him much being in different sections but im sure its an aquired taste. Good luck i hope everything works out but as bill said maby cook and mash with barly next time as im guessing this time wont be anything to go off. [biggrin] Link to comment Share on other sites More sharing options...
HowieH Posted March 10, 2012 Author Share Posted March 10, 2012 Second SG reading 1018. Taste, well its not crook[happy] I cant actually describe it, rather malty and I agree with BillK, the oats did nothing noticible but put a layer of sediment on the bottom. Bottle it tommorrow and give it a few weeks. Thought that I would go with 1 carb drop per 740 pet bottle, Cheers! Link to comment Share on other sites More sharing options...
HowieH Posted March 20, 2012 Author Share Posted March 20, 2012 Well, I couldnt wait for two weeks to pass to see how it went, so I cracked a bottle last night.( One week since bottling) As a stout drinker I am as happy as.... Could be imagination but I could taste a faint oaty flavour. Head retention was there all the way down to the last drop in the glass. Hard part now is waiting for the next " sample". Next time though I will try using reactivated yeast from Pale Ale as the kit yeast struggled. All is well that ends well! Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted March 20, 2012 Share Posted March 20, 2012 Howie, the English Stout recipe pack came with a yeast to use in addition to the yeast in the Irish Stout can - Brewcellar English Ale yeast. My brew is just finishing fermenting. Link to comment Share on other sites More sharing options...
GrahamB8 Posted March 20, 2012 Share Posted March 20, 2012 I bought Brewcellar English ale for my next stout, apparently its a re-packaged Safale s-04 Link to comment Share on other sites More sharing options...
HowieH Posted March 20, 2012 Author Share Posted March 20, 2012 Thanks for that, I will be interested to hear how yours turns out. I had started mine 3 days before the English Stout kit came out.( I bought a Brewcellar English Ale Yeast the other day for my next brew ) but I spoke with Paul on the Coopers hotline and he did suggest going down the reactivating route and as I am keen to try everything, I think thats what I will do. He did mention that apart from Craftbrewer ( thanks to BillK link) , Coopers do not sell their yeast seperately in Australia. I will use the Brewcellar yeast for another brew sometime. ( A good reason for another brew, infact who needs a good reason for another brew though! )[lol] Cheers! Link to comment Share on other sites More sharing options...
HowieH Posted March 20, 2012 Author Share Posted March 20, 2012 Here is a link on AussieHomeBrewer about the yeast in question. http://www.aussiehomebrewer.com/forum/index.php?showtopic=32416 Link to comment Share on other sites More sharing options...
Guest Posted March 20, 2012 Share Posted March 20, 2012 I spoke with Paul on the Coopers hotline Come to think of it, I now remember him saying he had to man the lines for a while. I guess that's why he hasn't been on the forum as often. Also I checked the other day for Coopers yeast at Big W and yes, I got my wires crossed. I think it was the Brigalow stuff there [whistling Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted March 20, 2012 Share Posted March 20, 2012 Come to think of it, I now remember him saying he had to man the lines for a while. I guess that's why he hasn't been on the forum as often. So, we should all ring the hotline and hassle him there? Link to comment Share on other sites More sharing options...
Kike Gimenez Posted March 21, 2012 Share Posted March 21, 2012 Hey lads, Following the lines of this post. I just tried for the first time the s-04, i thought it was amazing. After only 8 hours fermentation was heavily happening. After 2 days gravity went from 1048 to 1011. Beer seems great, its the regular Lager can that comes with the kit, with my own twist on the recipe. My next brew will be the irish stout can, I noticed the yeast that comes with this irish stout its diferent than the regular cans. I was planning on using another s-04 for the stout aswel. Or should I use the yeast that comes with the irish stout can? Cheers all... Happy brewing! Link to comment Share on other sites More sharing options...
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