ausie pale ale

[sam c]

hello again, a few more questions for anyone who can help. I am going to be brewing coopers australian pale ale which i have heared is quite a nice brew.

can some one please give me an example of how to re-hydrate my yeast?and is this a good idea? i am planning to use safale s-04 yeast instead of the yeast provided with the kit.

should i follow the the temp for fermentation on this yeast rather that the temps in the instructions? in the instructions it says 21-27 c but on the safale s-04 it is 15-23 c.

in the insructions it says to add 8g of sugar to each liter for priming which is 184g for 23 liters. does this sound like alot?

i am planning to add the sugar to a fermentation bucket and then syphoning the beer into that to mix in the priming sugar and then adding it to the bottles. should i make the sugar into a syrup before adding it? do i need to mix it into the beer?

after priming it says to keep at 18 c or above for 7 days to condition but doesnt say anything about moving to a cool place after. should i do this as i thought that was the way to condition beer?

thanks in advance

[JammyBStard]

hello again, a few more questions for anyone who can help. I am going to be brewing coopers australian pale ale which i have heared is quite a nice brew.

I've just finished the Coopers Pale as my first brew, not big on detailed instrucions are they! but I'm very happy with it!

can some one please give me an example of how to re-hydrate my yeast?and is this a good idea? i am planning to use safale s-04 yeast instead of the yeast provided with the kit.

should i follow the the temp for fermentation on this yeast rather that the temps in the instructions? in the instructions it says 21-27 c but on the safale s-04 it is 15-23 c.

I would follow the instructions on the yeast as it's the yeast that will be effected by the temp. boil a cup or two of water, cover and allow it to cool to say 20degC (cant go wrong that way anyway ) then add the yeast and let it stand for an hour or two, the yeast should start bubbling like mad; google "yeast starter"

in the insructions it says to add 8g of sugar to each liter for priming which is 184g for 23 liters. does this sound like alot?

I used one dry Tea-spoon of Dextrose per bottle an that worked great for me!

i am planning to add the sugar to a fermentation bucket and then syphoning the beer into that

wont the beer alredy be in the fermentation bucket when you bottle??

to mix in the priming sugar and then adding it to the bottles. should i make the sugar into a syrup before adding it? do i need to mix it into the beer?

after priming it says to keep at 18 c or above for 7 days to condition but doesnt say anything about moving to a cool place after. should i do this as i thought that was the way to condition beer?

I'd have to leave this one to the experts!

[Darrinfella]

For starters, if Coopers are exporting the can kits to you guys, they should also be exporting their 'Carbonation Drops' which are like little sugary tablets that you just drop into the bottle before you cap it off. If these little gems aren't on the shelves next to the can kits - get onto your suppliers! They make bottling day way less complicated.
You just whack your bottling tube straight into the fermenter's tap, fill your bottles direct from the FV, drop in a drop or two depending on the size of the bottle, and cap. None of this second bucket, mixing sugar syrup, clean it all up later business! After bottling, I'm usually too drunk on previous brews to bother with all that!

[sam c]

thanks for both your answers, will do as suggested.