DAMIENS1 Posted August 4, 2010 Share Posted August 4, 2010 Att: PB2 Further to our conversation on Tuesday regarding the Ceveza that I put down, It started off @ 25 deg for the first few hrs then I kept it for the last 4 days at 22 deg, it is now sitting @ around 18 deg, all activity has ceased, the head never had the pavlova look just small bubbles when the yeast was consuming the sugars !(does this meen anything) ? should I be concerned and if not should I bottle tonight?? Link to comment Share on other sites More sharing options...
Muddy Waters Posted August 5, 2010 Share Posted August 5, 2010 What readings are you getting from your hydrometer Damien? Link to comment Share on other sites More sharing options...
PB2 Posted August 5, 2010 Share Posted August 5, 2010 Mexican Cerveza is light in colour, has a lager/ale yeast blend and low bitterness - all these factors may cause less foaming (krausen) during the first few days of fermentation. So, nothing to worry about there [biggrin] Bottle once the SG is stable over a couple of days. Link to comment Share on other sites More sharing options...
Matty H Posted August 5, 2010 Share Posted August 5, 2010 I just bought a Coopers Cerveza and the guy at the HB shop recomended using Saflarger s-23 yeast.Does anyone know if that'd make a better brew? Or should i use the kit yeast? Also if i used the s-23 yeast id need to drop the temp to 13ish degree's right? Cheers Mat Link to comment Share on other sites More sharing options...
WeirdBeer Posted August 6, 2010 Share Posted August 6, 2010 I've never made Coopers Cerveza, but I've made another cerveza using s23 and had great results yup. if your gonna use S23 you have to ferment lower than with coopers yeast. Its not as forgiving and will give you off flavors. Link to comment Share on other sites More sharing options...
AnnM Posted August 12, 2010 Share Posted August 12, 2010 I just bought a Coopers Cerveza and the guy at the HB shop recomended using Saflarger s-23 yeast.Does anyone know if that'd make a better brew? Or should i use the kit yeast? Also if i used the s-23 yeast id need to drop the temp to 13ish degree's right? Cheers Mat I brewed a Cerveza recently on top of an S-23 yeastcake I had made a lager from. Brewed around 10-12 deg C for 3 weeks and dry hopped with 25 gm Cascade, carbonated for another 3 weeks. Had a taste last night - B disgusting!! Still has that sulphury/eggy taste from the lager yeast. I'm going to stash it away somewhere and wait till summertime with my fingers crossed. That's my last effort with S-23 I'm afraid - the whole lager process takes too damn long for my liking! The lager I made before it is also undrinkable at this stage. [pinched] Link to comment Share on other sites More sharing options...
Matty H Posted August 12, 2010 Share Posted August 12, 2010 I'm kegging mine and saving it for summer so hopefully the 3 months conditioning in a keg will clean it up nicely Link to comment Share on other sites More sharing options...
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