Coopers Lager

[Normski]

Hi All, I've tried a few Coopers kits recently. And I can say for sure that you don’t get any of this stuck fermentation lark with them.
We've heard an seen the Stout try to leave the building, And a Bitter or two have climbed out of the bin,
I did a stout that stayed in the Fv with no problems, it was kegged after about 5 days. Very quick brew. I've got a Sparkling ale that has all of the extras in the mix ( Kit + 1.5 Malt Extract + 500 Spray Malt + 300 Glucose.) its blowing like hell but stayed in the FV.
But yesterday I started a Coopers Lager with 1kg of Light Spray Malt and this morning it was on its way out of the airlock down the Fv and on to the floor.
When I did the Stout I used Brewers Sugar (Glucose). I’m starting to think it’s the 1 kg of Spray Malt that takes it over the top.

Coopers Lager.JPG

[brysie]

yes. you might have something there.
any one done a coopers stout using just sugar for comparison?

[Ady1975]

I just started a coopers aussie 2 days ago, yesterday it was crawling out of the FV, today it has settled back down.
I used BKE, I think i'll just use brewing sugar next time and see if it makes any difference to the 'explosion'

[Normski]

Yeah i did the stout with 1 kg of brewers sugar (glucose) it stayed in the FV. Only filled to 22l in a Youngs 25l screw top FV, 5 gal FV max's out at about 7 gal.
It stayed in the FV, But it was close to the airlock.

Also with the Lager, I started the Coopers 7g Yeast in a 2l bottle with about 200ml of 30 deg water, an shock the hell out of it. by the time the wort was done the yeast was starting to look good. These Coopers are good kits. think I may do the European one next with only 750 malt and 250 glucose and less water until it settles down then top up to 23l.

[brysie]

norm, the one i sampled and approved was done with bke.

[Normski]

Hi Brysie
I think most BKE is 50% Spray Malt and 50% Glucose. Im thinking I'll cut the glucose to 25%. But I'll wait to see how your european goes before starting mine.
So keep us all informed how it goes mate.

[mat69]

I just started a coopers aussie 2 days ago, yesterday it was crawling out of the FV, today it has settled back down.
I used BKE, I think i'll just use brewing sugar next time and see if it makes any difference to the 'explosion'

there really shouldn't be an explosion when brewing lager,nor is it anything to do with using bke,high temperatures and ale yeast will lead to very rapid fermentation usually only 2-3 days,leaving your lager with a cidery taste,use lager yeast and brew about 16* mate..it takes longer to ferment but the wait is well worth it

[Ady1975]

I just started a coopers aussie 2 days ago, yesterday it was crawling out of the FV, today it has settled back down.
I used BKE, I think i'll just use brewing sugar next time and see if it makes any difference to the 'explosion'

there really shouldn't be an explosion when brewing lager,nor is it anything to do with using bke,high temperatures and ale yeast will lead to very rapid fermentation usually only 2-3 days,leaving your lager with a cidery taste,use lager yeast and brew about 16* mate..it takes longer to ferment but the wait is well worth it

Cheers, that is exactly what i'm gonna do with my next coopers kit.
this one was fermented at 20*, I basically used the supplied yeast and followed the instructions.
I've got another kit and 2 sachets of saflegers23 for my next brew, that one will be fermenting in my outside, understairs shed/hut type thing, it's keeping a temperature of around 13-17* at the moment, the weather is meant to take a bit of a dip next week so i'll get it on then, should be around 10-14* in my room then so should lager up nicely.

I'll have this 'To the instructions' brew to compare it to when i've finished.
It'll be good because i'll really be able to see what/how effective the difference is between the 2 techniques.

[lollypopp]

I'm about to start a Coopers Stout, and I've got a kg of brewers sugar,I will this be okay, or should I change something?

[rollin danny]

Hello Lollypop You'll be fine with what you got.Think thes guys are using heat trays or submersible heaters, they tend to send them a bit mad as you can see. I just stick mine on a piece of foam near the rad and they ferment fine just takes a bit longer.The most mine do is touch the underside of the fv lid .Just put yours on a tray if your worried about carpets.

[lollypopp]

I do usualy use a fish tank heater in the fv, I wonder if that will cause that much activity with a kg of brewers sugar? perhaps I should use some normal, something like tate and lyle, I don't have spray malt, as I'm sure that would send it to the mad house with the others?

[rick_huggins]

I've just done the Mexican Cerveza kit last night and tonight the pancake is all over the inside of the FV lid;
I've a controlled environment at 22Deg C........ Ferocious or what!!

[brysie]

hi all

norm the european is still bubbling away nicely at around 13-15 degrees.

lollypop, you have to follow the masters instructions..... swap the sugar for spraymalt. [do it]

[mat69]

now brysie,what did you make your european up with mate,

[brysie]

i used bke as the kit [and the hb blokey ] recommended.
had it down the cellar at between 14 and 17 degrees.
still foamy and slowly bubbling after 11 days. smells proper eggy tho`