GeorgeB Posted January 9, 2011 Share Posted January 9, 2011 On December 18 I put down a Coopers Australian Bitter with one can of Coopers LME. I used Saflager yeast, not the kit yeast. It's in my basement, which is constant 13C [55F] this time of the year. [it's cold here on the US East Coast right now!] I did not take an OG. On December 30, I racked to a secondary and did take a reading - 1.022. I thought that was rather high for being 12 days in the FV. Today [January 8]I took another reading - still at about 1.022. Some fizz, but the sample tasted OK - no sign of infection. What should the final gravity be for this brew? Should I just wait it out? Thanks! Freezing in PA Link to comment Share on other sites More sharing options...
Andris Posted January 9, 2011 Share Posted January 9, 2011 did you corrected gravity reading for low temp? and, 1.022 does sound high for this one. In my experience, can of Coopers beer + can of Coopers LME = FG around 1.010-14. I would bottle it in PET just in case it takes off after priming sugar is added. Link to comment Share on other sites More sharing options...
johng12 Posted January 9, 2011 Share Posted January 9, 2011 At what temp does the Saflager yeast become inactive at? It may not have finished fermenting yet being too cold. Link to comment Share on other sites More sharing options...
Andris Posted January 9, 2011 Share Posted January 9, 2011 fermentation temps: 9-15C, ideally 12C thats quote from manufacturer. I think problem might be in pitch rate. I usually go for 20g for 23l batches, pitch at 20C, then chill down to 9C during next hours (move to fridge/garage) - sure way to get it going. Link to comment Share on other sites More sharing options...
GeorgeB Posted January 10, 2011 Author Share Posted January 10, 2011 I've given the carboy a few good shakes to try to get things going. Would pitching more yeast be advisable? Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 10, 2011 Share Posted January 10, 2011 I don't know if the experts recommend it but if I can't rouse the yeast into finishing their job I tend to give it a good stir and pitch some more yeast. Link to comment Share on other sites More sharing options...
GeorgeB Posted January 10, 2011 Author Share Posted January 10, 2011 I don't know if the experts recommend it but if I can't rouse the yeast into finishing their job I tend to give it a good stir and pitch some more yeast. Sounds like a plan! Thanks! Link to comment Share on other sites More sharing options...
GeorgeB Posted January 30, 2011 Author Share Posted January 30, 2011 Well, I'm down to about 1.010, but have a ring of small bubbles around the top of the brew. The sample I used for the reading tastes OK, but those bubbles worry me. I'm going to bottle in PET tomorrow. We'll see how she turns out. [unsure] Link to comment Share on other sites More sharing options...
GeorgeB Posted February 12, 2011 Author Share Posted February 12, 2011 As you wonderful Aussies might say, "no worrys". Cracked the first one this evening, after 2 weeks in the bottle, and it's a wonderful brew! Cheers![happy] Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 12, 2011 Share Posted February 12, 2011 Cheers George [biggrin] Enjoy! Have one for me [cool] Link to comment Share on other sites More sharing options...
The Brew Master Posted February 12, 2011 Share Posted February 12, 2011 That's great George, I'm pleased that it came out ok for you.[happy] Now you came do some serious drinking. Cheers, Peter Link to comment Share on other sites More sharing options...
johng12 Posted February 12, 2011 Share Posted February 12, 2011 Great stuff mate, now enjoy the fruits of your labour[biggrin] Link to comment Share on other sites More sharing options...
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