Cooper's Mexican Cerveza + Dry Hops

[MartinHaworth]

Got this bottled last night.

First I moved it into a clean FV just to get clear of all the hops and trub. Never done this before - it did make things more straightforward.

Batch primed with 200g table sugar dissolved into 500 ml of tap water. Bottled 20 litres / 40 x 500ml bottles.

I was concerned that due to high temperatures in first week of fermentation that there could be off flavours - but tasting OK for now. It strikes me that beer is quite 'forgiving'.

Will try one in a week.

Cheers

Martin

 

[pms67]

200g might be a bit much :electric::shock:
Don't open one in the living room :wink:
Hope all goes well,enjoy

 

[Slid]

I've asked this question before but I'm just wondering if anyone could suggest a better yeast to do this kit with. The kit yeast seems to always lift off the bottom of the bottle far too easily and there's too much wastage for my liking. I want a least that I can brew around 18c with as I haven't yet got a fermentation fridge to control temperatures to make proper lager. I'm going to be corny kegging the latest cooper's kit I've done so it won't be an issue there but I will still be using bottles in the future.

Thanks!

This may be a little late to help with the old brew, but:

The best advice is - never bottle cloudy beer.

Racking to secondary (after up to 2 weeks) will make for a much better product, although many brewers would rather leave a beer for 3 weeks in primary FV. No doubt that works too.

I only do an SG test at bottling - a high SG will tell you not to add much priming sugar. A sample jar that is cloudy tells me to rack it over and not bottle it.

I only know this from getting it wrong, like maybe 10 times before. Why I kept doing it, I can't explain. Everyone on here knows that you can't bottle beer after 7 days in the fermenter, no matter what it says on the can label. Reason - too much sediment.

But I still keep doing it. Last instance, April this year. Lovely Wherry, that 20% of which has to go into recycling via little bottles of experimentation.

 

[MartinHaworth]

200g might be a bit much :electric::shock:
Don't open one in the living room :wink:
Hope all goes well,enjoy

Would not make me popular! Hopefully chilling it right down should help!

Cheers

Martin

 

[MartinHaworth]

Cerveza + Coopers Beer Enhancer 2 + Cascade dry hopped for 5 days.

Beer in the bottle 1 week, so cracked one as a tester. Chilled it for 2 hours in fridge.

A far more substantive beer than the ordinary cerveza + table sugar that I still have some left of.

A lot of pressure in the bottle, but has not as yet transferred to carbonation of beer.

Smooth, with a distinct but gentle hop aroma and taste. The Cascade complementing the natural citrussy notes of the cerveza.

I look forward to having another one in a week's time, to see how it develops.

Very happy with the experiment with dry hopping. It has 'lifted' the kit. Thanks to all on the forum for helping me toward this.

Cheers

Martin

 

[HarrowBrewer]

I bottled a version of this on the 20th of June, and was drinking it just under three weeks later, really popular barbecue drink in the hot weather. I had a few left over, tried one last night and the citra aroma and flavour had faded right away, leaving it rather bland. Drink it young!