From the HBD Archive
From: Paul Perlmutter <paul@hppaul>
Subject: Re: Homebrew Digest #77 (February 14, 1989)
Date: 1989-02-17 05:25:54 GMT

I recently purchased a "Cooper's Bitters" brewing kit. I couldn't resist
the price at $5.99 a kit! It makes 3.5 gallons.

I mixed up the batch as described in the instructions, with one exception:
the night before I started the yeast (because I heard rumors that the
Cooper's yeast is a slow starter). I mixed up a cup of dry powdered malt,
some sugar in a small jar and pitched the yeast when the mixture cooled.
I was very cautious about sterizing everything, and covered the jar tightly
with SaranWrap. The next morning the mixture had foamed (i.e. a froth
was on top) and I assumed the yeast was off to a good start.

Not so. I mixed up the batch in a plastic fermenter, pitched the starter
and THREE! days later no CO2 was coming out! So this afternoon I removed
the cover and peeked inside ... there was a lot of froth, so I stirred it.
(By the way, I tasted the wort, and it tasted fine). I then replaced the
top. A few hours later, CO2 is coming out strongly.

What happened? It appears to me (the naive brewmaster) that the stirring
was a strong catalyst to activating the CO2 production. Is stirring valuable?
I sure didn't want to remove the cover for fear of contamination, but in
retrospect, I think I did the right thing.

Paul Perlmutter

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