Tasting Cooper’s Real Ale and Updates
Is it really ‘Real Ale’? We’ll see..
Duration : 0:11:0
[youtube W3i7_Flg9_I]
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@herojh You don’t …
@herojh You don’t want to boil an extract kit for 60 minutes. Not at all if you aren’t adding hops. You have to remember, these kits already have gone through the entire mash and boil process at the brewery, boiled for 60 minutes with aroma/flavour/bittering hops, then concentrated down for canning.
Dont have a …
Dont have a coronary when you brew your first all-grain and it turns out cloudy. Its harder to get perfectly clear beer doing all-grain, but dont worry. Its just proteins and its harmless. It can be controlled though with stuff like irish moss at T minus 15 minutes.
Oh, and another …
Oh, and another cause of esters is not pitching the right amount of healthy yeast. An old packet where most of the yeast has died, and if that beer also isn’t aging in a secondary, it will also come up with esters.
Lots of ways to make esters, all the stuff that Gordonrussner, dwalken and nige4958 is also true.
I’m not sure if I’m …
I’m not sure if I’m remembering this right from one of your previous vids, but did the instructions say to just dump boiled water into the bucket? Instead of actually boiling the wort for at least 60 minutes? So much goes on chemically and with the protiens during the boil, that I would think any wort not boiled would come out like a granny smith apple. That’s bizzare, but I’ve never tried a can kit.
Another cause of …
Another cause of too much esters (apple) is if you don’t boil vigorously enough to let the DMS (DiMethyl Sulfate) that naturally occurs in barley to evaporate and leave the kettle (and don’t leave the lid on during boil). If too much of that is left in, the yeast will turn that stuff to estery flavors.
I agree. You will …
I agree. You will have to control your ferm temps for ales from 62F – 68F. That is not ambient temp. Remember that fermentation can raise the actual temps to 5 – 10 degrees higher than ambient. Pitch the proper amount of dry yeast and make starters if you are using liquid yeast. It is good to see that you want to learn more about brewing. Keep going man.
Acetaldehyde
A …
Acetaldehyde
A flavor of green apples or freshly
cut pumpkin; it is an intermediate
compound in the formation of alcohol.
Some yeast strains produce more than others,
but generally it’s presence indicates
that the beer is too young and needs
more time to condition.
Two things here. …
Two things here. That thin, apple taste comes from too much sugar and not controlling fermentation temps. My guess is the yeast is probably also suspect. Being that you’re going all grain now, you really need to control fermentation temps to brew quality beer. Liquid yeast cultures are also something to look into.
Take total, blessed, care!
Great vid! I’m …
Great vid! I’m looking forward to your first rounds with all grain–can’t wait to hear how they turn out! Especially avoiding the dextrose and other added sugars, I’m quite interested in how to avoid the apple flavors.
I started brewing …
I started brewing about a month ago.. 2 morgans kits i made i got the apple taste but i like the coopers real ale i did. Them 3 kits i just used corn sugar. I have 2 other kits carbonating that i used dme, hopefully they’ll be better if not i’ll be trying all grain next. So far i really like making my own beer but i want to make good beer that my friends will drink, so far i haven’t got that. i’m really looking forward to see how you make out.
thanks for the …
thanks for the shout out!! haha, i’ve been watching you from the beginning, keep up the good work!
Thanks for the …
Thanks for the shout out!
I wonder if the ale …
I wonder if the ale taste like a good apple beer cause the real ale is supposed to have a fruity taste to it. Can’t wait to see how the IPA turns out. Hurry up and finish the canned beer cause I want to see all grain.
I don’t like those …
I don’t like those flavours either. I had a batch that did once and I tipped it. I am not sure that it is from anything they added to the kit though, more likely a by-product from simple sugars. Like I said, I had a batch with the green apple flavour; the only thing I did different was add 1KG of dextrose and use the kit yeast. Guess I will never know the cause because I am not going to try it again any time soon.
I’m like …
I’m like TakeSomeAdvice and don’t care for the recipes that have all the apple or citrus flavors. Nailing the right level of hops is tough.
Maybe the IPA kit he did will be better on the taste buds?
Can’t wait for the review (wiping drool from his chin)……
Thanks for the …
Thanks for the shout out!
I love the comedy you add to these videos, makes then more interesting and entertaining.
Cooper’s:
Several …
Cooper’s:
Several years ago, when lobbying management to change our Coopers Brewing Sugar ingedients, I ran a number of trial brews comparing the amount of acetaldehyde (green apple) produced by 1kg of Sucrose as opposed to 1kg of Dextrose – all other variables were identical; ingredients, ferment temperature, bottling time, etc.
The results showed consistently, by unit weight, dextrose throws 20% less acetaldehyde than sucrose. End quote
I wonder why your …
I wonder why your beers always turn out appley. I had a recent discussion with Paul from Cooper’s, here is a snippet of what he said:
nice man i am …
nice man i am looking forward to the mash tun. can’t wait to start making good beer.
keep up the good videos