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Sandman1525230245

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  1. Thanks for all your advise guys, I took a sample to East Maitland brew shop to see what I could do. He said it taste very sweet and said it had to ferment more, I told him I added more yeast last night and he was happy with that, he gave me the same advice that you guys have and now I will just check the FG in a couple of days. I think my problem from the OG was that I didn’t tip out the first part when testing and then refill. So i have added more yeast, the temp is now 20 degrees and happy to say that it is bubbling away again. Thanks again and knowing me I will be on here wanting to know more about everything to do with brewing my own beer. LEGENDS
  2. So will it be ok if I add the coopers yeast ( hydrated )?
  3. Gday Hairy, yes I do still have the yeast that came with the can.
  4. Thanks for your advise guys. I took it out of the fridge this morning ready to bottle and the temperature did go up to 20 degrees and it started to bubble again. When I took the lid off quickly this morning it has this brown floating stuff on top, not much. I use the yeast S-04 . 10 grams when the recipe say use 11grams . I’m not sure what you mean by big beer. Sorry
  5. Hi All, I’m new at this so these questions might sound silly to most. I am waiting to bottle my Pan Handle Caramel Ale and was wondering if anyone on here every made it, the problem is that the OG was 1070 and this is the 10th day of fermentation and I have checked the FG twice now ( a day apart ) and my FG reading is 1036. The recipe says that it should be between 1020 - 1025, can I bottle this now or should I wait to see if it drops any lower? I followed the recipe to a T and it has been fermenting in a temperature controlled fridge a 18 degrees. Any help would be appropriated. Thanks
  6. Hi All, I’m new at this so these questions might sound silly to most. I am waiting to bottle my Pan Handle Caramel Ale and was wondering if anyone on here every made it, the problem is that the OG was 1070 and this is the 10th day of fermentation and I have checked the FG twice now ( a day apart ) and my FG reading is 1036. The recipe says that it should be between 1020 - 1025, can I bottle this now or should I wait to see if it drops any lower? I followed the recipe to a T and it has been fermenting in a temperature controlled fridge a 18 degrees. Any help would be appropriated. Thanks
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