Best way to mix the sugar and the malt?

[blackdouglas]

I just started my 5th brew- Cooper's Australian Pale Ale + BE2

I added the sugar first, then the malt and added boiling water and stirred it until it was mixed. This time though I tried to stir the malt and sugar mix together first until it was light brown, but I think it was a bad idea to add the sugar first though as it tended to stick to the bottom of the bucket. Anyway I got it mixed up and added the yeast about 23 degrees.

When I added the yeast I noticed the mixture was quite uneven though, but maybe that is just the type of beer is it. Is this normal? Maybe I should give it another stir.

Should I stir the yeast in or just leave it on the top? I added it to the middle this time because in previous brews I've noticed that as the froth settles down some of it sticks to the side of the barrel above the level of the wort leaving some of the yeast perhaps?

Is it better to add some cold water before the boiling water? Maybe it can affect the brew if the water is too hot at first. I know from making tea though that you need to pour the water on as son as the kettle is boiled, but tea and beer are not the same thing.

 

[PD]

Its irrelevant what order you add the ingredients, although its better to have some warm/hot water in the FV before adding the brewing sugars ( whatever type you use ) Spray malt has a habit of clumping together for me and I've tried adding it to cold water and hot water. Stirring and mixing is the only solution.... lots of stirring and mixing. They say you should stir a brew until you cannot stir anymore and your arm is falling off, have a two minute rest and stir some more !
I'm going to cheat on my next brew... I'm buying a plastic paint stirrer to fix in my electric drill... :twisted:

as far as adding yeast goes.... you are either a sprinkler or a stirrer. take your pick. They are hungry buggers and will find the sugary brew either way.

 

[blackdouglas]

OK thanks will remember that. should I give it another stir then before I go bed?

I'm sure it will be fine Cooper's have never let me down so far.

 

[ish1349]

I agree. Put a bit of hot/boiling water in the FV first. Will make things much easier. Otherwise everything will stick on the bottom and you will have to stir a lot to get it all off the bottom.

 

[anthonyUK]

Follow the instructions that come with Coopers' kits.
You won't go far wrong

 

[calumscott]

I agree. Put a bit of hot/boiling water in the FV first. Will make things much easier. Otherwise everything will stick on the bottom and you will have to stir a lot to get it all off the bottom.

But you really need a good bit of stirring to get oxygen into your wort.

Here's my standard kit process:

- 6 litres of water on to heat
- tins/pouches in hot water
- empty tins pouches into FV
- rinse tins/pouches into 6 litres
- add DME/sugar (if using) to 6 litres and disolve
- add 6 litres to FV
- disolve extract thoroughly, use a paddle make sure nothing left stuck to the bottom
- get air in. Use a sterile balloon whisk and beat the hell out of it.
- top up to brew length - pour from height to get more air in
- check temp and pitch yeast

 

[Molineux]

I'm going to cheat on my next brew... I'm buying a plastic paint stirrer to fix in my electric drill... :twisted: .

He said it before I could. This will save you A LOT of time and effort.

Welcome to the Easy Hombrewers Club.

 

[calumscott]

I'm going to cheat on my next brew... I'm buying a plastic paint stirrer to fix in my electric drill... :twisted: .

He said it before I could. This will save you A LOT of time and effort.

Welcome to the Easy Hombrewers Club.

screwfix do a stainless steel one... :thumb:

 

[ish1349]

IMO That is going a bit over the top to use a drill just to mix. I understand to degas wines, but for normal stirring I just use the plain old arms lol.

 

[calumscott]

IMO That is going a bit over the top to use a drill just to mix. I understand to degas wines, but for normal stirring I just use the plain old arms lol.

It's to get oxygen into the wort more than stirring, run your drill in reverse to get even more air in...

It won't really help with extract stuck to the bottom though, you're still going to have to scrape that up and stir it in by hand.

 

[blackdouglas]

OK so I was wondering that maybe getting loads of air in and frothing it up might be bad, but you guys are saying that's what you want, so it's all good. Bucket is fermenting away fine, and the lid was bulging so that's a good sign too. I heard it's a good idea to leave the lid off a bit to let a bit of air in, is that right?

Anyway, I wont be buying paint stirrer but it can be quite hard to stir it with the plastic spoon which tends to bend a little bit, and of course I don't like to hold it too far down the shaft to avoid possible contamination from my hands, for want of a better way of putting it lol

Doesn't it scratch the plastic? I heard that's not good as bacteria can grow in there. I guess properly sterilising it overnight should probably kill anything in the microscopic crevices though.

 

[Vossy1]

OK so I was wondering that maybe getting loads of air in and frothing it up might be bad, but you guys are saying that's what you want, so it's all good.

It's the best way to get oxygen into the wort to give the yeast the best possible start for fermentation.

I heard it's a good idea to leave the lid off a bit to let a bit of air in, is that right?

Almost, you need to 'crack' the lid slightly open to allow the excess C02 to escape otherwise the lid may 'blow' off if you don't have a 'bubbler/blow off tube' fitted. Also, at this time of year there are a lot of fruit flies about that would love to take a dip in your brew given the chance, don't give them the opportunity :grin:

Anyway, I wont be buying paint stirrer

They're well worth the £6 or so, but not essential You can also get big long handled spoons from your local HBS, or one of the forum sponsors

Doesn't it scratch the plastic? I heard that's not good as bacteria can grow in there.

Plastic shouldn't damage plastic, and you are correct, scratches are a great place for bacteria to hide so best not give them the chance

I guess properly sterilising it overnight should probably kill anything in the microscopic crevices though.

Should do but beware very deep scratches...in fact you are probably best smoothing them off with the side of a very hot spoon, has worked for me.

 

[blackdouglas]

Almost, you need to 'crack' the lid slightly open to allow the excess C02 to escape otherwise the lid may 'blow' off if you don't have a 'bubbler/blow off tube' fitted.

No danger of the lid coming off altogether as I wrap it up in a thick fleece jacket lining and a goose feather jacket, to help insulate it and maintain a constant temperature and also keep it as dark as possible, so if the lid blows off it wont go far. I will lift off a corner a bit anyway, but generally I've not encountered any problems with CO2 building up too much yet.

 

[Vossy1]

No danger of the lid coming off altogether as I wrap it up in a thick fleece jacket lining and a goose feather jacket

That's a lucky beer

I've not encountered any problems with CO2 building up too much yet.

Is that because you have a bubbler fitted or just the lid giving a little :hmm: if the latter I'd be more than happy with that...no chance of the fruit flies getting in

 

[blackdouglas]

I've not encountered any problems with CO2 building up too much yet.

Is that because you have a bubbler fitted or just the lid giving a little :hmm: if the latter I'd be more than happy with that...no chance of the fruit flies getting in

No bubbler, it seems to bulge a lot sometimes but it always holds.

 

[blackdouglas]

Just measured the SG and it's already way down to around 1006-8 so must have fermented really quickly owing to the temperature being a bit higher. It's very cloudy and a lot of sediment came out with the hydrometer so I'm guessing i probably need to leave this one a good few days until it all settles right? It's only been three days so far. Never noticed any of my previous brews being as cloudy as this. (Cooper's Aus Pale Ale)

 

[calumscott]

Three days to ferment out is not unheard of.

Leave it alone for AT LEAST another week. The yeast need time to finish the job and clean up a bit and also to drop out of suspension.

:thumb:

 

[blackdouglas]

Just measured the SG, bang on 1006. Probably be there for a few days. Still a little bit cloudy though. It's been 9 days so going to barrel it tonight and any of the remaining sediment can settle out in the barrel.