I really like the Coopers Stout, and I’ve seen good comments about the Dark Ale, so I thought I’d give it a bash. It’s meant to be along the lines of Hobgoblin.
- Length: 20 litres
- OG 1.042
- FG 1.010
- ABV 4.1%
Made with 1kg of medium DME.
Was possibly a little cool when I pitched the yeast, but it’s in the fermenting fridge set to 21C, so it should be ok. If it takes off as quickly as the stout then I’ll know by tomorrow evening…
Speaking of the fridge, I’m being brave (or possibly rash) and putting it on a normal fridge shelf. I reckon it should take the weight ok… 20 litres plus the bucket will be around 21kg, and a filled bottle of beer is around 800g, so it’s the equivalent of 26 bottles of beer, and I wouldn’t think twice about putting that many on a shelf.
2010-10-25: Yep, fermenting away nicely after 24 hours.
2010-10-30: That was quick – down to 1.010 already. Still a bit cloudy, and I have to say that at this stage I think I prefer the Stout. A bit of a liquorice taste, maybe.
2010-11-05: Transferred to barrel, and back in the fridge to condition.
2010-11-07: Like the Stout, it’s almost drinkable already. Cloudy still.
2010-12-15: Still very nice, completely clear, but not sure when it got that way. I do prefer the stout, though.
