JohnT13 Posted July 23, 2011 Share Posted July 23, 2011 I'm currently brewing a Cooper's European Lager at home. I've been maintaining a temperature of 18*C and I pitched one packet of the 7g yeast that comes with the kit and also another packet of S23 (11.5g). The brew has been sitting in the fermenter for a week now and I noticed that there is quite a bit of white sediment at the bottom. What is that? I'm thinking that it's the sugars (undissolved). Is this normal? If not, what can I do? Thanks! Link to comment Share on other sites More sharing options...
CraigsALE Posted July 23, 2011 Share Posted July 23, 2011 The sediment is the yeast cake. Totally normal. Try not to disturb it when bottling. I brewed one of these with the kit yeast only a few weeks back. Average temp was 18 and left it for 3 weeks before bottling. Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 23, 2011 Share Posted July 23, 2011 You should really be brewing this down around 13C - you wont be doing it justice at ale temps [rightful] Link to comment Share on other sites More sharing options...
Biermoasta Posted July 23, 2011 Share Posted July 23, 2011 A local home brew store owner said he has won first place in a brewing competition brewing this kit (with some additions) using the kit yeast at 18C (but NOT higher). The resulting beer was very clean and crisp (according to him). And no he's not some random muppet, he's actually a well respected home brewer who has won many awards. [joyful] Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 23, 2011 Share Posted July 23, 2011 Not being well respected or indeed an award winner I shall humbly defer to local home brew store owner's superior knowledge [biggrin] Link to comment Share on other sites More sharing options...
JohnT13 Posted July 24, 2011 Author Share Posted July 24, 2011 Thank you for the replies. It has been most helpful. Just another quick question... at what temperature should I store the bottles when it's time for me to bottle this European Lager brew? Link to comment Share on other sites More sharing options...
GaryF1 Posted July 25, 2011 Share Posted July 25, 2011 I have to agree with Muddy, I brewed my Euro at 16 C and less - about 14. The bottled brew, about 3 weeks now, is in similar temp enviroment. I don't expect this brew to be ready for at least 3 or more months. IOW, store at a cool temp, don't rush this one, it will be worth the wait. Link to comment Share on other sites More sharing options...
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