Last Friday I put together a brew. The brew that I put together was a modification of the Fruit Salad Ale recipe that is shown on the DIY Flash brewing recipe page.
Coopers Commercial yeast Coopers Pale Ale bottles – Watch a video demonstration.
A few days before I put together the brew I purchase a six-pack of Coopers Pale Ale. I was able to reuse yeast from 4 of the bottles.
I began brewing @ 10:25 AM. I brought the light dry malt extract to a boil. Boil was achieved @10:48 AM. I let the dry malt extract liquid boil for 3 minutes. I added both additions of the hops @ 10:53 AM and turned off the heat. The hop/dry malt liquid was simmered for 30 minutes.
The liquid malt extract from the cans of the Coopers Australian Pale Ale and the Coopers Unhopped Malt Extract were added to the fermenter and completely dissolved with hot water. This was completed at 11:11 AM. After 12 more minutes the hop/dry malt liquid was added to the fermenter. I topped up the wort to the 23 liter mark with filtered water. After was finished at 11:30 AM. The gravity reading I got using a hydrometer was 1.052.
I checked the fermenter next morning @ 7:00 AM. The temperature was at 26 C (79 F) — too warm. I immediately attempted to bring the temperature down. I checked the temperature again at 9:00 AM. It was sitting at 24 C (75 F) – which is my desired temperature for initial fermentation. There was nice layer of krausen.
I put together a video of me making this brew. You can find it here.
