works with any unpasteurised bottle conditioned beer with real yeast sediment...why make such a fuss over coopers which isnt THAT great a beer anyway!...there are lots of better strains of yeast to choose from with more going for them than Coopers Sparkling Ale!.. .AND ALL OF THEM RESPOND THE SAME AS boring old coopers crap!..so my advice is DO TRY THIS METHOD WITH ALL BOTTLE CONDITIONED BEERS ITS PISS EASY!..OH FORGET THE DEXTROSE BOLLOCKS AND use THE MALT YOU intend TO USE IN THE FINAL brew!
@85Aheadstix Really??? Are you aware of what this video is about? He is harvesting the sediment or YEAST! at the bottom of the bottle, rolling is a way of mixing things up without tossing the carbonation.
You should never boil a prehopped extract. By doing so you are boiling off any hop aroma and potentially isomerizing additional alpha acids thus increasing the bitterness. At the same time you are increasing melanoidins in the beer and changing the malt character.
It'll be neat to follow this, thanks. There's a vid at makebeer showing this same thing but I can't remember if he just used dextrose or not. Good luck with this, Salud!
I still maintain that is a pretty strange way to make a starter (using dextrose alone), but since I never made a yeast starter before, I will wait until the 'experts' chime in. Nige, where you at?
@PeiHomeBrewer - always better to make your starter with a wort that is close to the beer you will be using it in. Yeast that gets used to dextrose will "forget" how to eat maltose, et, et...
@PeiHomeBrewer Dextrose doesn't contain any nutrients for one. Second, you don't want to condition the yeast to fermenting monosaccharides. This may affect their ability to produce the enzyme needed to break down disaccharides found in maltose before it can be consumed.
@yartp Yeah, I knew there was a scientific reason behind it. As much as I like Cooper's products, I think sometimes though they just give flat out bad information and advice.
For the fun of it, I asked them about how to use my hops for my Euro Lager. They didn't like the fact I was going to boil, and told me to make a hop 'tea in water' and add that to the wort. Just seemed like a strange way to use hops to me.
@PeiHomeBrewer Was it the DME they didn't want you to boil? That would be understandable. But I think you mentioned it makes it difficult for the beer to clear which I've also heard. Personally I'd take the cloudy beer and avoid darkening and caramelizing the extract.
@yartp Coopers doesn't recommend you boil ANY of their products. They say that they're boiled down before they are turned into extract. Who knows though, I'm not boiling my Coopers that I have going and I'll let you know how that goes.
@yartp They didn't want me to boil anything. I only boiled the DME for 20 minutes, so there should be little carmalization. We will see how or if it helps with clarity. I didn't boil the kit.
@PeiHomeBrewer I don't think its a great way either, but you saw the quote from the guy at Coopers. He says they put in enough nutrients and whatever to keep the yeast happy enough to be re hydrated using dextrose alone. If thats true the theory makes sense. And it is their yeast after all. Who are we or anyone else to tell them they don't know THEIR OWN yeast.
@weirdbeer I think the method is fine so long it's used to make another starter out of malt and probably once more. At that point it should be all systems go.
works with any unpasteurised bottle conditioned beer with real yeast sediment...why make such a fuss over coopers which isnt THAT great a beer anyway!...there are lots of better strains of yeast to choose from with more going for them than Coopers Sparkling Ale!.. .AND ALL OF THEM RESPOND THE SAME AS boring old coopers crap!..so my advice is DO TRY THIS METHOD WITH ALL BOTTLE CONDITIONED BEERS ITS PISS EASY!..OH FORGET THE DEXTROSE BOLLOCKS AND use THE MALT YOU intend TO USE IN THE FINAL brew!
MrCOLTSR2 1 month ago
Not sure if you know but coopers sparkling ale has a best after date not best before date.
As long as the storage temperature doesnt overly fluctuate it keeps geting better week by week month by month just like your home brew.
Checking the carton date will give you a good idea of its age and maturity :)
jmaros15 1 month ago
Your supposed to role the bottle!!!!!.
85Aheadstix 8 months ago
@85Aheadstix Really??? Are you aware of what this video is about? He is harvesting the sediment or YEAST! at the bottom of the bottle, rolling is a way of mixing things up without tossing the carbonation.
SgtMantis 6 months ago
Sounds like a great test man but i make all of my starters out of malt extract. cant wait to see the final result.
moedogger21 1 year ago
I haven't seen a message about you stealing this from TSA. Only a matter of time I suppose lol.
eyesofnova 1 year ago
You should never boil a prehopped extract. By doing so you are boiling off any hop aroma and potentially isomerizing additional alpha acids thus increasing the bitterness. At the same time you are increasing melanoidins in the beer and changing the malt character.
dannypo 1 year ago
Yeah, here's the makebeer vid on Coopers Sparkling Ale yeast harvesting. He too just used 4 tablespoons of dextrose. watch?v=ikaBYMVVgsM
steeljan 1 year ago
It'll be neat to follow this, thanks. There's a vid at makebeer showing this same thing but I can't remember if he just used dextrose or not. Good luck with this, Salud!
steeljan 1 year ago
@steeljan Thanks. I'm excited too! I didn't realize that makebeer did the same thing when I originally had this idea. I hope he doesn't mind
weirdbeer 1 year ago
Hmm.. I have never made a starter with any Dextrose, I have only used DME.
brewinathome 1 year ago
@brewinathome Well I wouldn't normally recommend it. But I'm just doing what Coopers told me to.
weirdbeer 1 year ago
@brewinathome Well I wouldn't normally recommend it. But I'm just doing what Coopers told me to.
weirdbeer 1 year ago
I still maintain that is a pretty strange way to make a starter (using dextrose alone), but since I never made a yeast starter before, I will wait until the 'experts' chime in. Nige, where you at?
As always, great video.
PeiHomeBrewer 1 year ago
@PeiHomeBrewer - always better to make your starter with a wort that is close to the beer you will be using it in. Yeast that gets used to dextrose will "forget" how to eat maltose, et, et...
OPE08 1 year ago
@PeiHomeBrewer Dextrose doesn't contain any nutrients for one. Second, you don't want to condition the yeast to fermenting monosaccharides. This may affect their ability to produce the enzyme needed to break down disaccharides found in maltose before it can be consumed.
yartp 1 year ago
@yartp Yeah, I knew there was a scientific reason behind it. As much as I like Cooper's products, I think sometimes though they just give flat out bad information and advice.
For the fun of it, I asked them about how to use my hops for my Euro Lager. They didn't like the fact I was going to boil, and told me to make a hop 'tea in water' and add that to the wort. Just seemed like a strange way to use hops to me.
PeiHomeBrewer 1 year ago
@PeiHomeBrewer Was it the DME they didn't want you to boil? That would be understandable. But I think you mentioned it makes it difficult for the beer to clear which I've also heard. Personally I'd take the cloudy beer and avoid darkening and caramelizing the extract.
yartp 1 year ago
@yartp Coopers doesn't recommend you boil ANY of their products. They say that they're boiled down before they are turned into extract. Who knows though, I'm not boiling my Coopers that I have going and I'll let you know how that goes.
weirdbeer 1 year ago
@weirdbeer Yeah, I don't boil the kits either. Just the DME, which was made by someone else (Munton's).
PeiHomeBrewer 1 year ago
@yartp They didn't want me to boil anything. I only boiled the DME for 20 minutes, so there should be little carmalization. We will see how or if it helps with clarity. I didn't boil the kit.
PeiHomeBrewer 1 year ago
@PeiHomeBrewer I don't think its a great way either, but you saw the quote from the guy at Coopers. He says they put in enough nutrients and whatever to keep the yeast happy enough to be re hydrated using dextrose alone. If thats true the theory makes sense. And it is their yeast after all. Who are we or anyone else to tell them they don't know THEIR OWN yeast.
weirdbeer 1 year ago
@weirdbeer I think the method is fine so long it's used to make another starter out of malt and probably once more. At that point it should be all systems go.
yartp 1 year ago