Tythataussieguy Posted September 8, 2010 Share Posted September 8, 2010 I have had the coopers kit lager brew on for 16 days now and it has been stable on 1.018 for about 4 days so my idea now is the yeast fell out of suspension. So now I have a heater going on it trying to heat it up to about 22 to get the yeast rolling again. Thoughts please? Link to comment Share on other sites More sharing options...
Trusty1 Posted September 8, 2010 Share Posted September 8, 2010 Tyb, sounds like a reasonable plan, but we need some more info, if you had a high gravity brew 1018 might be FG, what temp has it been brewing at? is it Coopers original lager? if yes did you use the packet yeast? if not what yeast? etc. notwithstanding required info, continue as is and give it a gentle nudge to get the yeast 'up'. Link to comment Share on other sites More sharing options...
Tythataussieguy Posted September 8, 2010 Author Share Posted September 8, 2010 Sorry mate. It has been going at about 16 degrees and it was just the can of lager that comes with the Brewery Kit and same with the yeast, it was just the one with the can. SG was at 1.041 so normal I'd guess. It sucks because i have almost lost 2 ltrs in just hydro readings and I am getting a wee but impatient [crying] Stupid Mcurio lied to me on the DVD LOL[devil] Link to comment Share on other sites More sharing options...
Trusty1 Posted September 8, 2010 Share Posted September 8, 2010 that's cool mate, it's an ale yeast, so 16 is a bit cool, so warm, rouse (gently) and relax, read a book, something about zen would do! It might need another 3-4 days, a week would be good as you'll have a nice clear beer. Don't get it too warm though, 21-22 is plenty warm enough. Remember as strong as the urge is, there is no need to keep taking samples for your next brew, try it after about 10 days, and if it's close to expected fg try again in 2 days. Good luck with it. Link to comment Share on other sites More sharing options...
Tythataussieguy Posted September 8, 2010 Author Share Posted September 8, 2010 Next brew is meant to be a cerveza but the way the Adelaide climate is going I think I will just go buy a CSA or APA can. Can anyone recommend any better yeasts that work like mad bastards at 16C? Link to comment Share on other sites More sharing options...
PB2 Posted September 10, 2010 Share Posted September 10, 2010 1041 is high, assuming you used the can + 1kg of sugars to 23 litres. Perhaps your hydro is reading high? This might explain why you have a high SG after 16 days. Have you checked that it reads 1.000 in water at 20C? If you plan to bottle into PETs, just go ahead and bottle - if they become too gassy it is a simple task to release the pressure and re-seal. Mexican Cerveza has a blend of ale and lager yeast - it will continue to ferment at 16C [biggrin] Link to comment Share on other sites More sharing options...
Tythataussieguy Posted September 10, 2010 Author Share Posted September 10, 2010 Hey PB2. Yeah I bottled in Pet, figured it was my first so mistakes were probably made. I now have an APA bubbling away in my room. I could listed to this airlock bubble all day. Link to comment Share on other sites More sharing options...
PB2 Posted September 10, 2010 Share Posted September 10, 2010 The Australian Pale Ale has the same ale/lager yeast blend [wink] Link to comment Share on other sites More sharing options...
Tythataussieguy Posted September 10, 2010 Author Share Posted September 10, 2010 Looked the same :D seems too be working better though. It started bubbling within like 3 hours :D And yes Muddy I know. IGNORE THE AIRLOCK! Link to comment Share on other sites More sharing options...
ninja_drift Posted September 12, 2010 Share Posted September 12, 2010 i have found every time i add extra sugar in any form, ie dextrose, light malt, honey etc..... it only ever seems to brew to 4.5 and just finishes with a higher FG.... how do you ensure your sugars fully ferment? Link to comment Share on other sites More sharing options...
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