I made a coopers lager the other week with an sg of 1054 and an fg of 1009 so around the 6% mark. I added about an ounce of saaz hops a few days into the ferment mainly to see what would happen (I like to experiment). Anyway, it started off being a little too bitter (for a lager) which I put down to using two teaspoons of yeast vit (I will stick to 1 tsp from now on). After a chat with John at the Hop and Grape in Darlington he said adding these hops wouldn't affect the bitterness, which to my surprise turned out to be true. The bitterness has subsided leaving a dry finish which makes you go back for more.
So, June 23rd is party day and I will have the coopers (now taking up a lot of space in the fridge) chilled nicely. I am going to set a Youngs bitter off today in the hope that it will be ready for the 23rd too and once that's finished in the primary i'm doing the missus a liquor which will be a first for me. I say it's a liquor but it's actually a few packs of turbo yeast plus 7 kg (!) dextrose powder and 5 gallons of water = 20% plain tasting alcohol which she can add what ever flavour she fancies i.e tia maria or some other girly drink.
Anyhow, thats it for now (I should start a blog), happy suppin'
Steve.
Coopers Lager bottled, onto the next.
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stevezx7r
