TonyS19 Posted November 26, 2013 Share Posted November 26, 2013 Hi! I'm about to brew a coopers australian pale ale, and i'm trying to do it with the commercial coopers yeast from coopers pale ale bottles. I have some questions though: 1. In what temperature should i brew it in order to get something close to the original or at least something enjoyable? My brewing room temperature would be 20C-22C. I'm afraid it might be too high, i've heard the yeast makes too much banana-flavours in this temperature (not sure if it's true). What would be the ideal temperature? 2. I've done the reactivating according to the instructions on this site. It has been two days now since i added the sugarwater to the yeast. It seems like nothing is happening, how can i tell if it's working and how long should it take? Help would be appreciated [love] Link to comment Share on other sites More sharing options...
Scottie Posted November 26, 2013 Share Posted November 26, 2013 Hey Tony Welcome to the Brewers Guild [happy] 20'C won't be an issue, but 22'C might be getting close, frozen PET bottles around the FV with a blanket might help. Give it a swirl everyday, when it gets a frothy top its done. It's going to take 4 - 5 days. Its been a while since I've used it, banana aroma has been very apparent in the trub when emptying the FV but not so much in the beer. Link to comment Share on other sites More sharing options...
TonyS19 Posted November 26, 2013 Author Share Posted November 26, 2013 20'C won't be an issue, but 22'C might be getting close, frozen PET bottles around the FV with a blanket might help. Thanks! Just to be clear, are we talking about room temperatures or the temperature of the actual brew? To my understanding the fermenting process generates some heat. Link to comment Share on other sites More sharing options...
Scottie Posted November 26, 2013 Share Posted November 26, 2013 Brew temps. If temperature control is a challenge then really focus on it for the first 4 days. I'd aim at pitching the yeast at 18'C and placing some frozen PET (Coke 1.5l) against the FV. I've been able to hold the FV 4'C below ambient with this method. Expect 2'C from yeast activity. Link to comment Share on other sites More sharing options...
Beerlust Posted November 26, 2013 Share Posted November 26, 2013 Hi Tony & welcome to the forum. Hi! I'm about to brew a coopers australian pale ale, and i'm trying to do it with the commercial coopers yeast from coopers pale ale bottles. I have some questions though: 1. In what temperature should i brew it in order to get something close to the original or at least something enjoyable? My brewing room temperature would be 20C-22C. I'm afraid it might be too high, i've heard the yeast makes too much banana-flavours in this temperature (not sure if it's true). What would be the ideal temperature? 2. I've done the reactivating according to the instructions on this site. It has been two days now since i added the sugarwater to the yeast. It seems like nothing is happening, how can i tell if it's working and how long should it take? Help would be appreciated [love] I have successfully re-activated the Coopers Commercial Ale Yeast 4 times now from 4 attempts (way better than that damn BRY-97! [pinched] [lol] ) by following the instructions to the letter. It's an outstanding & very durable yeast (IMHO), & well worth the effort to re-activate/re-culture. [cool] If I'm understanding where you are at with the procedure, it sounds like you are still somewhere in the point of reactivating the yeast before pitching it into the brew you have planned? [unsure] If so, as long as you have followed the procedure outlined & have given each stubbie a shake in the morning, & then again at night, the cling wrap you have rubber-banned over the top of each bottle will puff up & expand. This is the C02 attempting to escape, & it will eventually under the rubber band tie. This visual sign is the indicator that the yeast has been re-activated & is now propagating. If you do not see this visual sign during the process, then I would suggest something has gone amiss somewhere along the line. [pinched] I personally sit my 6 stubbies on my heat mat @ approx. 24\xb0C for the 2 day re-activation timeframe I work with, & it has worked a treat each time. [biggrin] The indication of C02 production is the key, & the cling wrap cover provides a very good visual tool to see that it is happening throughout the procedure. [cool] Cheers, Anthony. Link to comment Share on other sites More sharing options...
TonyS19 Posted November 26, 2013 Author Share Posted November 26, 2013 If so' date=' as long as you have followed the procedure outlined & have given each stubbie a shake in the morning, & then again at night, the cling wrap you have rubber-banned over the top of each bottle will puff up & expand.[/quote'] Yes, thank you, i just noticed this happening :) BTW, how do you monitor your brew temp? Is mesuring the temp from the outside of a plastic FV going to give me somewhat accurate mesurement? Link to comment Share on other sites More sharing options...
Beerlust Posted November 26, 2013 Share Posted November 26, 2013 Hi again Tony. BTW' date=' how do you monitor your brew temp? Is measuring the temp from the outside of a plastic FV going to give me somewhat accurate measurement?[/quote'] I'm assuming you are brewing externally [unsure] . If so, get yourself one of these... Cheap Digital Temperature Sensor Put a good thick gob of Blu-Tak on the outside of the sensor to insulate it against outside ambient temperatures, & then adhere it to the middle part of the external wall of your fermenter. You will always know the temperature of your brew then. [joyful] Cheers, Anthony. Link to comment Share on other sites More sharing options...
Scottie Posted November 26, 2013 Share Posted November 26, 2013 I'm assuming you are brewing externally [unsure] . If so, get yourself one of these... [surprised To what [unsure] Link to comment Share on other sites More sharing options...
Beerlust Posted November 26, 2013 Share Posted November 26, 2013 I'm assuming you are brewing externally [unsure] . If so, get yourself one of these... [surprised To what [unsure] Well you've sorta lost me here on this one Scottie. [unsure] From my viewpoint, brewing with no brew fridge = Externally, Everything else = The availability of a brew fridge, or some form of consistent temperature control, yes? [unsure] Cheers, Anthony. Link to comment Share on other sites More sharing options...
Scottie Posted November 26, 2013 Share Posted November 26, 2013 I'm glad you cleared that up Anthony, I was thinking of some out of body experience or something [alien] . Remember I work on relativity. Link to comment Share on other sites More sharing options...
Beerlust Posted November 26, 2013 Share Posted November 26, 2013 I'm glad you cleared that up Anthony' date=' I was thinking of some out of body experience or something [alien'] . Remember I work on relativity. We're gonna have a good time at the Tassie Beer Festival next year. [wink] [biggrin] I'll be hitting you up for bits of info in the lead up for sure. Since you live in, & know Tassie so well, did you ever see or hear any songs by a local band there named "Fell To Erin"? [unsure] "Anywhere But Here" is a very cool song! [cool] Cheers, Anthony. Link to comment Share on other sites More sharing options...
TonyS19 Posted November 27, 2013 Author Share Posted November 27, 2013 What do you think would be the ideal fermenting temp for this brew? I'm going to give the temp control my best shot, all I need now is a temperature to aim for [joyful] Link to comment Share on other sites More sharing options...
Ramjet Posted November 27, 2013 Share Posted November 27, 2013 Hi TonyS19 Many ways to keep a fermenting brew cool (and more importantly, at the correct and CONSTANT temperature.) The simplest is well documented here - draping a towel/t-shirt over the FV, and letting it 'wick up' water from the dish the whole shebang is sitting in. A fan helps to assist evaporation and consequent cooling. If you have a big enough icebox, it makes it really easy [roll] I find that here in the southern Qld early summer heat, I only need to check the temp twice a day, and add one or two 'ice pillows' as required. There's a fair bit of thermal mass there. Temp control is but one of PB2's three essentials! Link to comment Share on other sites More sharing options...
Hairy Posted November 27, 2013 Share Posted November 27, 2013 I'm assuming you are brewing externally [unsure] . If so, get yourself one of these... [surprised To what [unsure] I wasn't sure what Lusty was talking about either. I think he means that brewing externally is the opposite to this: Brewing Internally Link to comment Share on other sites More sharing options...
Beerlust Posted November 27, 2013 Share Posted November 27, 2013 I wasn't sure what Lusty was talking about either. I think he means that brewing externally is the opposite to this: Brewing Internally [lol] He looks like a very experienced "internal" brewer Hairy. Someone who has got quite a few brews under his belt, & equally as many over it! [whistling I think it's about time he emptied the FV though! [wink] [lol] What do you reckon? Cheers, Anthony. Link to comment Share on other sites More sharing options...
Scottie Posted November 27, 2013 Share Posted November 27, 2013 An over abundance of brewer's yeast. Man do I have to start filtering my beer. I thought this live yeast stuff was good for you [bandit] [bandit] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 28, 2013 Share Posted November 28, 2013 I don't think you've got much to worry about Scottie. Have you ever got drunk from eating a vegemite sandwich? [lol] If this was something that happened regularly it would be known about. Breweries would probably be made to filter every beer to ensure no live yeast is consumed in case of this happening. I've seen that article before and it states that it's extremely rare. Link to comment Share on other sites More sharing options...
TonyS19 Posted November 28, 2013 Author Share Posted November 28, 2013 Back to the topic, people [rightful] I ended up pitching the yeast at 18C and the brew has been between 17C and 18C ever since. It has been 24 hours now and the fermentation has not yet started. Is the temperature too low now? [annoyed] The problem might also be the yeast, since this was my first attempt to reactivate and I'm not sure if i got it right.. [pinched] Link to comment Share on other sites More sharing options...
Scottie Posted November 28, 2013 Share Posted November 28, 2013 Hey Tony Don't panic about the lag time, this yeast will get the job done. A fast start can be a sign of too much yeast or too higher a temperature. I recently overpitched some rinse yeast into a pale ale and it was up and about in 12 hours. I pitched less of the same yeast into my current brew at it took around 30 hours to hit it's straps. Link to comment Share on other sites More sharing options...
Beerlust Posted November 28, 2013 Share Posted November 28, 2013 Hi Tony. There is no problem with the temperature you have pitched at (IMHO). The 2nd generation of the CCA yeast is a real beast & provided you have followed PB2's re-activation procedure correctly, this yeast will get to work reasonably quickly (from my previous experiences). I currently have a batch of this yeast in the stubbies as I type this in preparation for my brew tomorrow. Trust me when I say this stuff is ready to explode out of the stubbies with the amount of C02 it is pumping out today as part of the reactivation process! [biggrin] Give it another day & if nothing seems to be happening regarding signs of fermentation, accept that the yeast pitched is not active. The brew is not lost by any means, simply re-aerate the wort through vigorous stirring, & pitch another bought packet of yeast, then Robert's you Mum's brother! [wink] Back to the topic' date=' people [rightful'] There's a new Cop in town! [lol] In a bizarre out of body experience, I just felt the weight of an average sized monkey be removed from off my back! [whistling [lol] Cheers, Anthony. Link to comment Share on other sites More sharing options...
Scottie Posted November 28, 2013 Share Posted November 28, 2013 Hey Anthony Back off topic [innocent] I didn't want to say it [whistling Link to comment Share on other sites More sharing options...
Nick Posted November 28, 2013 Share Posted November 28, 2013 . Back to the topic' date=' people [rightful'] There's a new Cop in town! [lol] There can only be one Lusty, all the rest are just deputies[biggrin] Link to comment Share on other sites More sharing options...
Beerlust Posted November 28, 2013 Share Posted November 28, 2013 Hi Nick. [happy] . Back to the topic' date=' people [rightful'] There's a new Cop in town! [lol] There can only be one Lusty, all the rest are just deputies[biggrin] [lol] [lol] Good one Nick! But I'm quite happy to let that monkey run around free... [wink] Cheers, Anthony. Link to comment Share on other sites More sharing options...
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