MrLeeB Posted July 21, 2012 Share Posted July 21, 2012 OK I put down an Extra Strong Vintage Ale as per recipe from Coopers How-to-brew recipe, brewed at 18*C. Bottled on 17/06/12 and tasted today 21/07/12 bit over four weeks in the bottle. To compare the results I got a one from the shop. The aroma was almost identical, the home brewed one looked more clear. Bitterness was identical and taste was IMO as close as you can get. I will do this one again, better than the retail price ( sorry Coopers) of $22.00 per six pack. But worth every dollar if you into the heavier side of brews. I recommend this one. Please comment on you results and any tricks to improve this recipe. My next toucan will be: 1x Coopers Pale Ale 1x Coopers Drought 1x BE2 1/2 LDM into 23 liters @ 18*C, should be about 9.0% before carbonation drops. Will let you know how it turns out .. Cheers and keep-on-brewing.............and..drinking Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 21, 2012 Share Posted July 21, 2012 The best bit of advice I can give for this beer (or any high gravity beer) is to stash it away for a year or two and it will get better and better [love] 1x Coopers Drought A very dry beer that one [innocent] Link to comment Share on other sites More sharing options...
Hairy Posted July 21, 2012 Share Posted July 21, 2012 The best bit of advice I can give for this beer (or any high gravity beer) is to stash it away for a year or two and it will get better and better [love] 1x Coopers Drought A very dry beer that one [innocent] [biggrin] [biggrin] I guess you would crack it open and it would only contain the sediment. Link to comment Share on other sites More sharing options...
GregT5 Posted July 21, 2012 Share Posted July 21, 2012 I would presume you would only dry hop a Drought beer. [cool] Link to comment Share on other sites More sharing options...
BrewingBenny Posted July 22, 2012 Share Posted July 22, 2012 Any particular yeast for the aforementioned recipe, would like to give it a shot. Cheers[happy] Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 22, 2012 Share Posted July 22, 2012 To quote the recipe "Commercial Coopers Ale yeast (or both sachets of kit yeast)". Alternatively you could go for any English Ale yeast. Personally, for this beer it would probably be one of the rare occasions I'd just use the kit yeast. Link to comment Share on other sites More sharing options...
MrLeeB Posted July 22, 2012 Author Share Posted July 22, 2012 Any particular yeast for the aforementioned recipe' date=' would like to give it a shot. Cheers[happy'] I done it with the kit yeast, but the 18*C temp is the key. Pitch at 21*C and let it ferment @ 18C. Link to comment Share on other sites More sharing options...
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