miket6 Posted June 22, 2012 Share Posted June 22, 2012 Hi Guys, I am in the final stages of my euro lager brew-: 2 x cans eurolager 1kg ldm , 1kg be1 and brewed at 18c (which i know is a bit high) for now on day number 9. FG has been stable at 1.013 for 3 days now it started at 1.046. Is it common to finish at this gravity? or lower? and shouldnt it take usually 2-3 weeks as suggested on the can Link to comment Share on other sites More sharing options...
Matty A Posted June 22, 2012 Share Posted June 22, 2012 18C is a little high for a lager yeast really. Not sure why they insist in giving people those instructions. I try to brew my lager yeast (Coopers Euro Lager and Coopers Pilsner) at roughly 11C. Leave it for a little longer to clear out (if you have the time) and then check to see if it is the same. Sounds like it would be ready to me, there is a lot of malt in that brew if it is a 23L batch. How large is the batch. Remember it doesn't need to be exactly finished at kegging as there is not issue with bottle bombs in the keg[rightful] . It does however benefit with leaving it in the fermenter for a little longer. Link to comment Share on other sites More sharing options...
miket6 Posted June 22, 2012 Author Share Posted June 22, 2012 Thanks for your reply mate. It is a 21 litre batch. I took a sample an hour ago and it is beautiful and clear and tasted nice on sampling. Link to comment Share on other sites More sharing options...
Matty A Posted June 22, 2012 Share Posted June 22, 2012 Keg away then. Since you used 2 cans of euro lager 1kg of LDM and 1kg of BE1. I would be thinking that the OG would have been over 1.070 (guessing as I don't have the calculator) not 1.046. This would make a beer that is stronger then 8% (guessing on OG to FG). Someone please correct me if my calculations are wrong Link to comment Share on other sites More sharing options...
Guest Posted June 22, 2012 Share Posted June 22, 2012 Nah... the ingredients you gave for 21L (2 x cans + 1kg LDM + Be1) should be pushing 1.090 OG and I certainly wouldn't have done it at 18C [pinched] You should be looking at 2-3 weeks to ferment as well. Sorry but something definitely isn't right here. [alien] Link to comment Share on other sites More sharing options...
miket6 Posted June 23, 2012 Author Share Posted June 23, 2012 sorry for the mis calculation...i used 42 litres of water in the mix Link to comment Share on other sites More sharing options...
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