Cuchuliann Posted December 2, 2011 Share Posted December 2, 2011 hello all my mate decided to stir up my brew when it was ready for bottling. It upset the sediment and its all cloudy and hasnt settled in 24 hrs (its a lager). Is it ok to bottle anyway?? anyone have any thoughts[annoyed] Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 2, 2011 Share Posted December 2, 2011 I'd let it settle and would preferably CC it to help things along. How long has it been fermenting? Also, have to ask, why did your mate stir it? Not a good idea at all hope he hasn't oxygenated it [crying] Link to comment Share on other sites More sharing options...
Cuchuliann Posted December 2, 2011 Author Share Posted December 2, 2011 Mate I made it on 21 Nov so close to two weeks - if it is oxygenated will I be able to taste it if I take a sample? I'm gonna leave it to settle might take a couple of days. thanks for the advice muddy. Link to comment Share on other sites More sharing options...
Cuchuliann Posted December 2, 2011 Author Share Posted December 2, 2011 Muddy sorry what do you mean "CC" it to help it along? Link to comment Share on other sites More sharing options...
Snags Posted December 2, 2011 Share Posted December 2, 2011 Hey mate, CC means crash cool. Almost 2 weeks is very quick for a lager. Was it a 'proper' lager, or an 'ale' lager? What temp did you ferment at? And slap your mate up the side of the head.[bandit] Shouldn't be touching your brew if he doesn't know what trouble it may make. . . and you will definately have increased your chance of infection now the wort has been exposed to oxygen. . . and hopefully the stirring spoon was clean and sterile.[pinched] Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 2, 2011 Share Posted December 2, 2011 Yep, what Snags said [cool] Link to comment Share on other sites More sharing options...
Cuchuliann Posted December 2, 2011 Author Share Posted December 2, 2011 The coopers lager variety - mate was being a DH. Fermenting temps have been 20deg a little over during the day a little under at night - but pretty steady. so crash cool you reckon - i'll give it a crack Link to comment Share on other sites More sharing options...
Hairy Posted December 2, 2011 Share Posted December 2, 2011 Dropping the temperature will help the yeast drop out of suspension, so definitely give that a go. Introducing oxygen to the beer at this stage can lead to oxidation. This can cause staling and a wet cardboard taste in the beer. But I believe it takes a little while to appear so if you drink them quickly it may not be a problem. Its a good excuse to drink them quickly anyway [innocent] Link to comment Share on other sites More sharing options...
Guest Posted December 3, 2011 Share Posted December 3, 2011 Gee what a good mate he is!! [devil] I don't let ANYBODY touch my brews fullstop. If I am going to put TLC into my brewing and it stuffs up or gets infected then I can only blame myself. If someone else does it then I am sure they will not replace it. CC your brew for another week and keep your fingers crossed it will be ok. Link to comment Share on other sites More sharing options...
FraserH Posted December 6, 2011 Share Posted December 6, 2011 I agree Bill, SWMBO doesnt even open the brewing cabinet anymore after we had a "discussion" about her leaving the door open and the temp dropping considerably one night.... somehow she still managed to turn it into my fault Although now that she doesnt look in there anymore I now have a good spot to hide her xmas present (No i didnt get her beer)[lol] [ninja] Link to comment Share on other sites More sharing options...
Guest Posted December 6, 2011 Share Posted December 6, 2011 lol a part of my Wedding speach was.... "If you are right, keep quiet and if you are wrong, admit it" Someone else on here once quoted, "Happy Wife, Happy Life." Truer words are never spoken..... Link to comment Share on other sites More sharing options...
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