Misledgnome
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- Feb 13, 2018
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HI all, I am returning to brewing after a 30 year gap, and realised I have forgot almost everything, so looking forward delving into you vast reservoir of knowledge.
I have just put the lid on a Coopers Extra Stout I saw online, SG 1.054, and pitched the yeast at 18 degrees, what time period should I look at for full fermentation and what temperature would you expect the brew to raise to naturally. Is it true that Stouts with higher alcohol content are better left at the lower end of the margin? A bit rusty in my knowledge. I have it in the utility room which has an average air temperature of just over 18 degrees, thanks for any input looking forward to much more on this forum.
Recipe:
Coopers 1.7Kg Stout
Heart of England 1.5Kg Extra Dark LME
Brewers Sugar 500g
Mangrove Jacks Yeast new world Strong Ale Yeast - M42
I am aiming for a Stout around the 6.5 - 6.8% mark any tips would be much appreciated.
I have just put the lid on a Coopers Extra Stout I saw online, SG 1.054, and pitched the yeast at 18 degrees, what time period should I look at for full fermentation and what temperature would you expect the brew to raise to naturally. Is it true that Stouts with higher alcohol content are better left at the lower end of the margin? A bit rusty in my knowledge. I have it in the utility room which has an average air temperature of just over 18 degrees, thanks for any input looking forward to much more on this forum.
Recipe:
Coopers 1.7Kg Stout
Heart of England 1.5Kg Extra Dark LME
Brewers Sugar 500g
Mangrove Jacks Yeast new world Strong Ale Yeast - M42
I am aiming for a Stout around the 6.5 - 6.8% mark any tips would be much appreciated.
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