Cooppers Beer range.

**porkop** · 13-04-20, 12:52 AM

I heard today that with the coopers beer range that you're meant to "roll" the beer first before opening it to mix up the sediment.

I always carefully pour it so as to avoid the sediment from entering the glass, or neck the stubby till just before you reach the sediment.

Is there a correct way????

**nic0** · 13-04-20, 03:39 AM

I always roll my Coopers Pale and Sparkling Ales!!!!

**hinekadon** · 13-04-20, 08:16 AM

that depends if you need one pee or two

**enf** · 13-04-20, 09:29 AM

It depends....if you don't care about the sediment, just drink it.

I used to save it, revive it, and use it to make home brew in summer. It's a superb warm weather yeast. In winter I'd bring up the yeast from a european lager as it fermented at a lower temperature.

**porkop** · 13-04-20, 10:09 AM

Thanks guys

**Uncle Fester** · 13-04-20, 10:56 AM

I strongly disagree with what I am supposed or meant to do when it comes to enjoyment.

I don't like drinking cloudy beer or that sticky yeasty taste.
As I always lager my home brew, it is always crystal clear, just the way I like it.

As for growing yeast from commercial Coppers bottles, I have never dared due to increased risk of picking up wild yeast or other nasties.
The Coopers European Lager home brew cans already contain a lager yeast, so why take the risk.

I also find the choice of yeast over rated. It is either low or high fermenting. I have tried expensive liquid yeasts and found no benefit, just more work.

It is all about the grains and hops, temperatures and procedures and always make sure you remove that chlorine out of your water.
Home brewing should be seeing a revival right now.

**Tiny** · 13-04-20, 12:26 PM

Exactly how I do it, Fester.

**enf** · 13-04-20, 01:03 PM

Originally Posted by Uncle Fester

I strongly disagree with what I am supposed or meant to do when it comes to enjoyment.

I don't like drinking cloudy beer or that sticky yeasty taste.
As I always lager my home brew, it is always crystal clear, just the way I like it.

As for growing yeast from commercial Coppers bottles, I have never dared due to increased risk of picking up wild yeast or other nasties.
The Coopers European Lager home brew cans already contain a lager yeast, so why take the risk.

I also find the choice of yeast over rated. It is either low or high fermenting. I have tried expensive liquid yeasts and found no benefit, just more work.

It is all about the grains and hops, temperatures and procedures I never had any complications with wild yeast.and always make sure you remove that chlorine out of your water.
Home brewing should be seeing a revival right now.

I agree with most of this. Especially with the comment on grains and procedures. Adding a catalyst to convert extra unfermentable sugars into fermentable ones made a difference too. Lagering for a long period is the key to clear beer if you want it.

However, I found that coopers sparkling yeast was the best for Aussie summer conditions. Whether I was brewing from scratch (most of the time) or not. I never had any complications with wild yeast. I would take a sample from a fresh batch and bring it up immediately in a large bottle, airlocked.

I experimented with a number of european lager yeasts, and found that for me, Grolsch was the best. They say it's pasteurised, but if you let a bottle sit for a week or so, there is always a little yeast in there. Never had any contamination with it either, although it was not easy and required patience. Canberra temperatures were ideal for it in winter, as were the dark cool lagering conditions under the house.

Aaaah, thems was the days!!

**lsemmens** · 13-04-20, 03:13 PM

I tend to use the yeast supplied with the Coopers wort. Usually, however, I use raw sugar. Couldn't even get raw or white sugar when I came to bottle so I used brown sugar. Given that it is a little more "moist" than normal sugar, (I generally use two rounded tea spoons for a 600ml bottle) I added a little more than normal. MY last brew was a Coopers Draught and, given the sugar used it is reminiscent of Southwark draught. Problem is that it is also very gassy, so, if you are not careful you'll end up with a glass full of froth, that is, if the bottle doesn't explode as you open it.

**ol' boy** · 13-04-20, 04:04 PM

Originally Posted by Tiny

Exactly how I do it, Fester.

I could go a Tiny Home Brew right now
Good drop

**Rocket** · 13-04-20, 05:16 PM

Originally Posted by lsemmens

MY last brew was a Coopers Draught and, given the sugar used it is reminiscent of Southwark draught. Problem is that it is also very gassy, so, if you are not careful you'll end up with a glass full of froth, that is, if the bottle doesn't explode as you open it.

Try using dextrose and some malts instead of sugar. It will taste a lot better than Southwark draught. Provided your wort had finished fermenting when you bottled it just cut back a little on the priming sugar and it wont be as gassy.

**lsemmens** · 13-04-20, 09:03 PM

I was not aiming for a Southwark taste. I normally use raw sugar as a fermenting and priming sugar and it works well. It was only that the other sugars were not available that I tried the brown stuff. The extra sugar, you are quite correct, likely the cause of the extra gas. The wort had finished, the SG was the same (1000) two days running. The final alcohol is supposedly at 4.2% (I suspect that it is actually a little higher).