Re: new to brewing with Coopers.
- From: John 'Shaggy' Kolesar <spam@xxxxxxxxx>
- Date: 19 Aug 2005 02:50:43 GMT
On 18 Aug 2005 16:59:26 -0700, <htsbme@xxxxxxxxx> wrote:
> I checked the temp this morning and it was down to 26C. I assumed that
> anywhere between 20 28C was okay as per the instructions. I must admit
> that it is bubbling a fair bit.
Well, as I think I mentioned earlier, the first rule of brewing is to
throw the instructions that came with the kit in the trash and read
howtobrew.com instead. If the instructions say that 28C is okay, then
IMO those are really bad instructions.
> I put this brew down on Wednesday night and it is now Friday morning.
> Does it matter now if I were to sit it in a tub and throw some ice in?
> As you mention the critical time is the first few days so have I left
> this too late anyway?
It probably won't matter much at this point. The critical time is in
the beginning of fermentation when it is most active.
> Also how would I keep a fridge running at 20C? I do have a spare fridge
> but I think even at its lowest setting it would still be down around
> 12-18C.
People who get into the hobby and use fridges for fermentation usually
end up buying external thermostat controllers that allow them to set their
fridge for any temp they want. You're correct, most fridges will be too
cold, even at their warmest setting. If you're only going to brew for
this competition, you probably don't want to invest a lot of money into
equipment. I think the temp controllers usually run around $50 US, whater
that translates to in Oz money. ;)
> Oh one more question, Instead of doing Pauls method above can I use a
> Coopers product but instead use a different kind of yeast instead of
> whats in the lid? If so what would you suggest?
I think you should be able to do that, but I'm not very familiar with
the Coopers yeasts, so can't really give a recommendation on which one
to use.
John.
.
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