SteveL Posted April 1, 2010 Share Posted April 1, 2010 Greetings, Am planning an easter toucan of dark ale plus stout. Would welcome any tips/hints/suggestions re additions/dry hops etc etc?! Cheers Steve Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 1, 2010 Share Posted April 1, 2010 G'day, I strongly recommend a recipe from PB2 to replicate the Cooper's Best Extra Stout. 1 Can of Cooper's dark ale 1 can of Cooper's stout 1 kg of dextrose Re-cultured Cooper's yeast or both the kit yeasts Simple but very good. Link to comment Share on other sites More sharing options...
PB2 Posted April 1, 2010 Share Posted April 1, 2010 To keep the foam in the fermenting tub start it at 15 litres and try to keep the temp down at 18C-21C. Link to comment Share on other sites More sharing options...
SteveL Posted April 1, 2010 Author Share Posted April 1, 2010 Tks Muddy, will follow that one... And excuse the novice question Paul, but...when do I add the other 8 litres? when the krausen has dropped sufficiently? Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 1, 2010 Share Posted April 1, 2010 Yeah Steve - Just top it up after the krausen has died down. I always forget to mention dropping the volume for a few days. I did mine to 18L before topping it up. Make sure you top it up gently. Link to comment Share on other sites More sharing options...
Luke Posted April 12, 2010 Share Posted April 12, 2010 Hey guys, What size fermenters are you using? I use a 30lt fermenter and have never had a foam-over. Even with high gravity brews, they foam up a bit but never reach the cling-wrap. I only usually fill it to about 23lt. Is the Coopers fermenter only 25lts? Also, a tip with simple sugar is to add it after the yeast have consumed the malt sugars so it doesn't chew up the easy stuff first and give up on the harder sugars leaving a high FG. (I dissolve it in boiling water and cool it before adding) Link to comment Share on other sites More sharing options...
Loosehead Posted May 18, 2010 Share Posted May 18, 2010 Hi All, Keen to try toucan, but would like a more detailed procedure to re-culture the yeast if anyone can help??? Thanks Link to comment Share on other sites More sharing options...
PB2 Posted May 18, 2010 Share Posted May 18, 2010 Link for re-culturing our commercial ale yeast here. Link to comment Share on other sites More sharing options...
Loosehead Posted May 18, 2010 Share Posted May 18, 2010 Thanks will give it a go, I will do the ferment in a 60lt fermenter to avoid the ineveitable. Link to comment Share on other sites More sharing options...
Spud395 Posted May 19, 2010 Share Posted May 19, 2010 Did you get this brew on after? Any feedback on the results, being Irish I do love a good stout. Did a Brewmaster Irish stout with a full can of Dark LME and 500g brewing sugar. Not a bad brew at all but just a little treacley. I think I should have went with light or medium extract, maybe? Anyway interested to hear how this turned out. Oh and hi from Ireland Link to comment Share on other sites More sharing options...
SteveL Posted May 24, 2010 Author Share Posted May 24, 2010 Yep, this recipe is a winner, about five weeks in the PET bottle and tasting great. now to resist temptation... Link to comment Share on other sites More sharing options...
Phil Glass Posted December 23, 2010 Share Posted December 23, 2010 I'm on my 2nd brew of this recipe,the 1st one I filled to 23lts and of course it went straight out through the airlock. This time I thought it wise to follow the great advice given on here(ty PB2,Muddy and everyone else who help the noobs).[love] This batch I've filled to 15lts and will top up tomorrow(4th day).Do I just add the water and leave it alone or give it a gentle stir? Thanks for your help. Happy Xmas to all, Phil Link to comment Share on other sites More sharing options...
PB2 Posted December 23, 2010 Share Posted December 23, 2010 No need to stir, the convection through fermentation activity will mix things nicely [biggrin] Link to comment Share on other sites More sharing options...
GregT5 Posted December 23, 2010 Share Posted December 23, 2010 Dumb question I know... but here goes...Is it safe to take the lid off to pour the additional water in or should you do it through the airlock hole? (Apologies to Muddy[lol] ) Link to comment Share on other sites More sharing options...
The Brew Master Posted December 23, 2010 Share Posted December 23, 2010 Hi Greg, While brew is active it is safe to unscrew lid & add cooled boiled water after foaming has subsided.[happy] Muddy would just remove the Cling wrap![whistling Cheers, Peter Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 24, 2010 Share Posted December 24, 2010 Muddy would just remove the Cling wrap![whistling Absolutely! I wouldn't want to injure my delicate hands trying to unscrew a stuck lid [tongue] Link to comment Share on other sites More sharing options...
SteveL Posted December 30, 2010 Author Share Posted December 30, 2010 Did you get this brew on after? Any feedback on the results, being Irish I do love a good stout. Did a Brewmaster Irish stout with a full can of Dark LME and 500g brewing sugar. Not a bad brew at all but just a little treacley. I think I should have went with light or medium extract, maybe? Anyway interested to hear how this turned out. Oh and hi from Ireland This turned out a cracker...have done a couple now and love it. Has a thick wonderful flavour which rewards patience - mine seem to disappear quickly around the 3-4 month mark though. Highly recommend this recipe [love] Link to comment Share on other sites More sharing options...
Biermoasta Posted January 3, 2011 Share Posted January 3, 2011 G'day, I strongly recommend a recipe from PB2 to replicate the Cooper's Best Extra Stout. 1 Can of Cooper's dark ale 1 can of Cooper's stout 1 kg of dextrose Re-cultured Cooper's yeast or both the kit yeasts Simple but very good. I'm going to be making this stout sometime in the next week, but I have two questions. Can I use 1kg Brew Enhancer 2 instead of the 1kg Dextrose? And having a look at the statistics of the coopers canned kits it seems that these two (stout and dark ale) are two of the more bitter cans, wouldn't a toucan produce excessive bitterness or to I have to do something special to reduce bitterness? Does this recipe need a LONG time to mellow the bitterness? Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 3, 2011 Share Posted January 3, 2011 BE2 would probably do the trick. If you have tasted the commercial Coopers Best Extra Stout that is what it will taste like - but with the higher alcohol that it used to have. It definately gets better with time but it isn't overly bitter at all even when young (when considered in the context that it is a copy of Best Extra Stout.). Link to comment Share on other sites More sharing options...
Biermoasta Posted January 5, 2011 Share Posted January 5, 2011 BE2 would probably do the trick. Let's hope so! Started brewing this bad boy today[biggrin], now to wait and see what the Kr\xe4usen Kollar can handle! [bandit] Link to comment Share on other sites More sharing options...
DutchJT Posted January 6, 2011 Share Posted January 6, 2011 G'day Ive been making the toucan stout without any added dex. at 4 months it is a nice dry stout.goes well with strong cheeses, blue vein etc. the last brew I added 50Gm Caraffa & 100Gm chocolate malt. Johnt3 Link to comment Share on other sites More sharing options...
Biermoasta Posted January 7, 2011 Share Posted January 7, 2011 So far the Kr\xe4usen Kollar is keeping all of the kr\xe4usen below the lid, I can't imagine the mess if it wasn't there! [surprised How long does it usually take for the kr\xe4usen to die down? Fermenting at 18C-19C if that's any help... Here is a picture from the hydrometer sample, can't wait 'till this ones ready! [love] Link to comment Share on other sites More sharing options...
SteveL Posted January 8, 2011 Author Share Posted January 8, 2011 How long does it usually take for the kr\xe4usen to die down? Usually 4-5 days for mine... Link to comment Share on other sites More sharing options...
SteveL Posted February 15, 2011 Author Share Posted February 15, 2011 Am about to bottle another of these in next day or so and a little voice inside me says I should use one rather than two carb drops per PET bottle...do I listen to it?? cheers Link to comment Share on other sites More sharing options...
Biermoasta Posted February 15, 2011 Share Posted February 15, 2011 I bottled some with one and some with two, I've only tried the ones with two carb drop so far. I will try a bottle with one carb drop today and get back to you.[cool] Link to comment Share on other sites More sharing options...
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