1 Posted: Thursday, April 01, 2010 8:22 AM

Greetings,\nAm planning an easter toucan of dark ale plus stout.\nWould welcome any tips/hints/suggestions re additions/dry hops etc etc?!\nCheers\nSteve

2 Posted: Thursday, April 01, 2010 8:41 AM

G'day,\n\nI strongly recommend a recipe from PB2 to replicate the Cooper's Best Extra Stout.\n\n1 Can of Cooper's dark ale\n1 can of Cooper's stout\n1 kg of dextrose\nRe-cultured Cooper's yeast or both the kit yeasts\n\nSimple but very good.

3 Posted: Thursday, April 01, 2010 9:37 AM

To keep the foam in the fermenting tub start it at 15 litres and try to keep the temp down at 18C-21C.

4 Posted: Thursday, April 01, 2010 1:59 PM

Tks Muddy, will follow that one…\nAnd excuse the novice question Paul, but…when do I add the other 8 litres? when the krausen has dropped sufficiently?

5 Posted: Thursday, April 01, 2010 5:41 PM

Yeah Steve - Just top it up after the krausen has died down. I always forget to mention dropping the volume for a few days. I did mine to 18L before topping it up.\n\nMake sure you top it up gently.

6 Posted: Monday, April 12, 2010 9:57 PM

Hey guys,\nWhat size fermenters are you using?\nI use a 30lt fermenter and have never had a foam-over.\nEven with high gravity brews, they foam up a bit but never reach the cling-wrap.\nI only usually fill it to about 23lt.\nIs the Coopers fermenter only 25lts?\n\nAlso, a tip with simple sugar is to add it after the yeast have consumed the malt sugars so it doesn't chew up the easy stuff first and give up on the harder sugars leaving a high FG. (I dissolve it in boiling water and cool it before adding)

7 Posted: Tuesday, May 18, 2010 2:05 PM

Hi All,\n\nKeen to try toucan, but would like a more detailed procedure to re-culture the yeast if anyone can help???\n\nThanks

8 Posted: Tuesday, May 18, 2010 2:12 PM

Link for re-culturing our commercial ale yeast here.

9 Posted: Tuesday, May 18, 2010 4:33 PM

Thanks will give it a go, I will do the ferment in a 60lt fermenter to avoid the ineveitable.

10 Posted: Wednesday, May 19, 2010 8:08 PM

Did you get this brew on after?\nAny feedback on the results, being Irish I do love a good stout.\nDid a Brewmaster Irish stout with a full can of Dark LME and 500g brewing sugar. Not a bad brew at all but just a little treacley.\n\nI think I should have went with light or medium extract, maybe?\n\nAnyway interested to hear how this turned out.\n\nOh and hi from Ireland

11 Posted: Monday, May 24, 2010 4:23 PM

Yep, this recipe is a winner, about five weeks in the PET bottle and tasting great. now to resist temptation…

12 Posted: Thursday, December 23, 2010 5:36 PM

I'm on my 2nd brew of this recipe,the 1st one I filled to 23lts and of course it went straight out through the airlock.\nThis time I thought it wise to follow the great advice given on here(ty PB2,Muddy and everyone else who help the noobs). \nThis batch I've filled to 15lts and will top up tomorrow(4th day).Do I just add the water and leave it alone or give it a gentle stir? Thanks for your help.\n\nHappy Xmas to all,\n\nPhil

13 Posted: Thursday, December 23, 2010 7:40 PM

No need to stir, the convection through fermentation activity will mix things nicely

14 Posted: Thursday, December 23, 2010 8:45 PM

Dumb question I know… but here goes…Is it safe to take the lid off to pour the additional water in or should you do it through the airlock hole? (Apologies to Muddy )

15 Posted: Thursday, December 23, 2010 9:35 PM

Hi Greg,\n\nWhile brew is active it is safe to unscrew lid & add cooled boiled water after foaming has subsided. \n\nMuddy would just remove the Cling wrap![whistling\n\nCheers,\n\nPeter

16 Posted: Friday, December 24, 2010 7:53 AM

[quote=The Brew Master]Muddy would just remove the Cling wrap![whistling[/quote]\n\nAbsolutely! I wouldn't want to injure my delicate hands trying to unscrew a stuck lid [tongue] \n

17 Posted: Thursday, December 30, 2010 10:59 AM

Spud395:

Did you get this brew on after?\nAny feedback on the results, being Irish I do love a good stout.\nDid a Brewmaster Irish stout with a full can of Dark LME and 500g brewing sugar. Not a bad brew at all but just a little treacley.\n\nI think I should have went with light or medium extract, maybe?\n\nAnyway interested to hear how this turned out.\n\nOh and hi from Ireland

\n\nThis turned out a cracker…have done a couple now and love it. Has a thick wonderful flavour which rewards patience - mine seem to disappear quickly around the 3-4 month mark though.\nHighly recommend this recipe

18 Posted: Monday, January 03, 2011 6:30 PM

Muddy Waters:

G'day,\n\nI strongly recommend a recipe from PB2 to replicate the Cooper's Best Extra Stout.\n\n1 Can of Cooper's dark ale\n1 can of Cooper's stout\n1 kg of dextrose\nRe-cultured Cooper's yeast or both the kit yeasts\n\nSimple but very good.

\n\nI'm going to be making this stout sometime in the next week, but I have two questions. Can I use 1kg Brew Enhancer 2 instead of the 1kg Dextrose? And having a look at the statistics of the coopers canned kits it seems that these two (stout and dark ale) are two of the more bitter cans, wouldn't a toucan produce excessive bitterness or to I have to do something special to reduce bitterness? Does this recipe need a LONG time to mellow the bitterness?

19 Posted: Monday, January 03, 2011 7:19 PM

BE2 would probably do the trick. If you have tasted the commercial Coopers Best Extra Stout that is what it will taste like - but with the higher alcohol that it used to have. It definately gets better with time but it isn't overly bitter at all even when young (when considered in the context that it is a copy of Best Extra Stout.).

20 Posted: Wednesday, January 05, 2011 4:53 PM

Muddy Waters:

BE2 would probably do the trick.

\n\nLet's hope so! Started brewing this bad boy today, now to wait and see what the Kr\xe4usen Kollar can handle!