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3.4% ABV for a Coopers kit?


Coolman

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Hello,

Was hoping someone could clear this up for me before I get to bottling. I've had a Coopers kit (Coopers Draught) in the FV for the last two and a half weeks now.

Used kit yeast & Coopers BE2. Filled to 21L. Fermented at an ambient temperature of around 19C.

OG: 1.044
FG: 1.018
This calculates to approx. 3.4% ABV.

I'm not really bothered by this but it does seem quite low and I'm hoping that the yeast hasn't died out midway through the ferment. I haven't really used kit yeast in the past (I've bought my own from the home brew shop), Is this something that can happen?

Any insight would be much appreciated.

Cheers,

Joe

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Thank you all for your responses.

I just tested the hydrometer and yes it does read 1.000 when testing water from the tap.

I then degassed the sample (by shaking and letting it rest) & got a reading of 1.010-012 which makes much more sense. Coming closer to around 4.4%ABV

It was only a couple of days ago that I got what I thought was my FG so it's possible it's fermented a bit more (although unlikely seeing as it had already been in the FV for 2 weeks). But I guess the main difference in the result was the de-gassing. This isn't something I've generally done much of before (the degassing) as I didn't think that it skewed the result all that much. So thanks for your insight, this is really good to know. I guess my previous batches have been a bit boozier than calculated which looking back kind of makes sense... 😏

Also interesting to know that the bottle priming adds another 0.5%ABV approx. I assumed it was much less.

My main concern was that I'd bottle the beer without any live yeast and end up with a batch full of flat disappointment, definitely feel confident that's not the case now.

Thanks again!

Joe

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4 hours ago, Titan said:

So you dont waste 250ml beer every time you take a sample. Simply just leave it on your kitchen bench. If its still fermenting you will see it drop, exactly whats happening in the fv. 

Would the temperature variation make a significant difference? My FV is in the fridge at 21c, the kitchen bench is all over the place!

 

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I've been doing that for a while now. I don't find it makes any difference to the FG having it sit in the kitchen or whatever. It's probably better it be warmer. Look up fast ferment test, it's a similar process. The method described here is basically a crude version of it. It just tells you how far the wort should ferment out. I still take proper FG samples, but they're always the same as the sample left on the bench anyway.

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