Snags Posted October 26, 2011 Share Posted October 26, 2011 Ah, ok, would US-05 be better than the kit yeast? I think I'll try 250ml of the candy syrup in the "Porter" recipe just to see how it turns out. From reading a bit, I think I will like what it might add. Other than that, do the basic foundations (amount of ingredients) sound right? Cheers. Link to comment Share on other sites More sharing options...
Hairy Posted October 26, 2011 Share Posted October 26, 2011 Mick, US-05 would be fine. But so would the kit yeast. You may read on here about people not using the kit yeast but it generally has nothing to do with the style of yeast. The Coopers yeast is a good quality hardy and forgiving yeast. The problem usually is the way the cans are stored by the distributors and retailers. Sitting the cans in an extremely hot environment is unkind to the yeast. You just don't know. Having said that, the few times I have used kit yeast have worked out fine. You can always make a starter with the kit yeast to ensure they are viable and increase the quantity. Or for a few bucks get yourself some yeast from LHBS. Link to comment Share on other sites More sharing options...
Snags Posted October 26, 2011 Share Posted October 26, 2011 Ok thanks for that. I might just stick with the kit yeast for the time being. And I meant to write rehydrated yeast, not recultured. . [pinched] which is making a starter? Is that correct? Damn I feel stupid asking these questions![pinched] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted October 26, 2011 Share Posted October 26, 2011 The Coopers yeast is a good quality hardy and forgiving yeast. The problem usually is the way the cans are stored by the distributors and retailers. Sitting the cans in an extremely hot environment is unkind to the yeast. You just don't know. I've never had a problem with the viablity of Cooper's yaest. I use other yeast to acheive a different taste or style. For dark beers or stouts cooper's kit yeast is great. If you are going for an American PA US-05 is the go. Link to comment Share on other sites More sharing options...
Snags Posted October 26, 2011 Share Posted October 26, 2011 Ok thanks. I wasn't aware until recently that the yeast affected the flavour so much. Learn something new every day! [biggrin] Cheers guys. Link to comment Share on other sites More sharing options...
Snags Posted October 26, 2011 Share Posted October 26, 2011 So, with these Toucan recipes, make up to only 15 litres first, and then top up the other 8 litres when Krausen settles down? Also, with the packet yeast, just drop them in? Or make a starter? Link to comment Share on other sites More sharing options...
weggl Posted October 26, 2011 Share Posted October 26, 2011 Hey Slurtis, where you been? For you chaps that don't know Slurtis. Slurtis Staggeralot, he staggers when he's pissed and staggers when he's not. Link to comment Share on other sites More sharing options...
Muddy Waters Posted October 26, 2011 Share Posted October 26, 2011 Slurtis is still AWOL Warren - He hasn't posted on this thread since March [biggrin] Link to comment Share on other sites More sharing options...
Guest Posted January 23, 2012 Share Posted January 23, 2012 I kegged this one last Tuesday (6 days ago) and I am surprised that I am able to drink it now. Well I expected I could drink it but as to like it this young was another question. Not a bad drop young as to old.. 1 can Stout 1 can Dark Ale 200g choc malt steeped at 65C for 30 minutes in a coffee plunger 500g LDM 500g Dextrose Fermented and CC for about 3 weeks. As I said I was surprised I am able to actually like this so young. It's been a while since I did the Stout/Dark toucan and the last time I only used 1kg dex and bottled for 8 months. Link to comment Share on other sites More sharing options...
Brew2 Posted February 14, 2012 Share Posted February 14, 2012 Hi, In the past I have brewed a coopers toucan dark & stout but am just starting to delve into the all grain method now. My kit recipe was: 1.7kg coopers stout can 1.7kg coopers dark can 1.5kg Amber Liquid Malt (from homebrew store) Plus aroma hopping and a few grains steeped and added. I only brewed 18L and it turned out delicious! Anyway I was hoping someone could help me work out a rough grain recipe to create something similar to above. Obviously the ingredients of the cans can't be disclosed but I just don't know where to start to make something as similar as possible using all grain. Thanks Heaps! Link to comment Share on other sites More sharing options...
Reuben Posted November 22, 2012 Share Posted November 22, 2012 I'll be putting this one down later on tonight. Doing it as Muddy has recommended. 1 Can of Coopers Dark ale 1 can of Coopers Stout 1 kg of dextrose Re-cultured Coopers commercial yeast Looking forward to the volcanic Krausen. Quite fitting really seeming as Mount Tongariro (NZ) is erupting at the moment! Link to comment Share on other sites More sharing options...
Guest Posted November 22, 2012 Share Posted November 22, 2012 That's a winner Reuben. However, do you have your yeast ready yet? Link to comment Share on other sites More sharing options...
Reuben Posted November 22, 2012 Share Posted November 22, 2012 Yep. I've got three 750ml bottles of Sparkling ale recultured. They are looking and smelling pretty healthy. Link to comment Share on other sites More sharing options...
Wayne (Captain Yobbo) Posted December 3, 2012 Share Posted December 3, 2012 I will be brewing this one in the near future was going to do it this week but I have been asked to brew 46 litres of beer for a bucks night so will have to wait looking forward to doing this if it comes close to the best extra stout I will be making it a regular. Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 3, 2012 Share Posted December 3, 2012 I reckon I might have to do another one soon. My current batch has several years in the bottle and is getting better all the time [love] Link to comment Share on other sites More sharing options...
Wayne (Captain Yobbo) Posted December 3, 2012 Share Posted December 3, 2012 I like stout any time of the year primarily in winter I [love] [love] [love] LOOOOOVVEEEEEE[love] [love] [love] Coopers best extra stout so I am really looking forward to doing this recipe. Just 1 question we usually avoid using large amounts of dextrose with a max of 300g. Seems a lot of people like this recipe so the 1kg of dex musn't be noticeable. Link to comment Share on other sites More sharing options...
GregT5 Posted December 3, 2012 Share Posted December 3, 2012 Wayne, if you make it to recipe, you won't be disappointed. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 3, 2012 Share Posted December 3, 2012 Yeah, it's a top drop I must say. My batch is currently 3 months in the bottle, I tried one at 2 weeks, and since then I've been trying one each month to see how it's progressing and it's coming along nicely. For some reason the 1kg of dex isn't noticeable, it's really there to boost the ABV. Mine came out at 7.1%. [lol] Link to comment Share on other sites More sharing options...
Wayne (Captain Yobbo) Posted December 3, 2012 Share Posted December 3, 2012 Sounds good its in my to do list firstly got to do 4 cartons for a friends bucks night then I will do the toucan stout..... On the note of 1kg of dextrose I tried a porter i left to age for nearly a year that had 1kg of dex in it, it was terrible I had to tip it out. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 3, 2012 Share Posted December 3, 2012 Dang. Maybe it works in the stout because of the amount of malts in it from the two cans. It'd be interesting to try it with 1kg of LDM instead of dextrose and see what difference it makes. Link to comment Share on other sites More sharing options...
Reuben Posted December 6, 2012 Share Posted December 6, 2012 It'll be two weeks in the fermenter tonight, and I think I might bottle it. Specific gravity seems to have stopped going down at around 1.016, which probably seems about right given the amount of dark and roasted malts in the kits. That's with the re-cultured Coopers yeast as per Muddy's recipe done to 23 litres. What final gravity readings has everyone else got with this one? P.S. This one is going to taste awesome in a few months time!!! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 6, 2012 Share Posted December 6, 2012 Mine somehow got down to 1011 FG. I just used the two kit yeasts though. Link to comment Share on other sites More sharing options...
Reuben Posted December 6, 2012 Share Posted December 6, 2012 Yeah, I have noticed the kit yeast seems to attenuate pretty well. It's crazy the difference that yeast can make in a beer. I really do like the character the Coopers commercial yeast has given the beer. [happy] Link to comment Share on other sites More sharing options...
coreys6 Posted December 6, 2012 Share Posted December 6, 2012 hey just wondering how would this turn out in a 44L brew with 2kg of dex or is just a waste of flavour, was ganna do a 44L (2 cans) dark ale, 22L real ale and a 22L stout ( 3 favorite) but heard this and sounds tasty Link to comment Share on other sites More sharing options...
BrendanS8 Posted December 6, 2012 Share Posted December 6, 2012 Reuben, my toucan got down to 1015 with the kit yeast. Exellent stout [rightful] Brendan. Link to comment Share on other sites More sharing options...
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