PaulM1111 Posted April 4, 2011 Share Posted April 4, 2011 Hi all, I am keen to give the Coopers Cerveza another go (this was my first ever brew a few years ago). I am planning on using a Saf Lager yeast instead of the tin yeast - is this recommended? My brew fridge will keep it at about 10-12 degrees - should I be pitching 2 of these Saf lager yeasts or is one enough at this temp? Thanks. Link to comment Share on other sites More sharing options...
PaulM1111 Posted April 5, 2011 Author Share Posted April 5, 2011 Anyone?? Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 5, 2011 Share Posted April 5, 2011 I've never used saflager with the cerveza but reckon it'll be fine. I'd probably go with one pack and pitch it at around 22C and then draw it down to your desired brew temp after 12-24hrs once the yeast has established itself. Link to comment Share on other sites More sharing options...
McFrankel Posted April 5, 2011 Share Posted April 5, 2011 The Mex Cev is one of my regular brewing beers (SWMBO will even drink it [innocent] ) As the Qld weather is cooling I am looking forward to brewing it again, this time with a can of liquid malt extract and a hint of lemon myrtle infusion. [love] Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 5, 2011 Share Posted April 5, 2011 I'm yet to do one that I really enjoy...but then again I don't really rate Corona as a good beer..not a bad beer but not really good. Link to comment Share on other sites More sharing options...
PaulM1111 Posted April 29, 2011 Author Share Posted April 29, 2011 As posted, I put this brew down with a Saf Lager Yeast, pitched at about 22 degrees and then into the brew fridge and brought down to about 10-12 degrees. Its been in about 2 weeks but is still only about 1018 - it started at about 1038 from memory. I know lager yeast can take longer - with BE2- is this a normal FG or should I leave another week? The beer tastes fine but doesnt taste fully fermented - still slightly sweet. Link to comment Share on other sites More sharing options...
Guest Posted April 29, 2011 Share Posted April 29, 2011 It won't hurt to leave it another week. However, you should be acting on the readings you are getting from the Hydrometer. This is like a magicians wand and will let you know when your brew has finished. Get the same reading over 2-3 days and it'll be done. Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 30, 2011 Share Posted April 30, 2011 For lagersI think it is a good idea to wait about 12 hrs before actually turning on the brew fridge to give the yeast a chance to multiply. Alternately chuck in 2 packs or make a starter a couple of days in advance. You may not have enough yeast in attendance to finish the job. Link to comment Share on other sites More sharing options...
PaulM1111 Posted April 30, 2011 Author Share Posted April 30, 2011 I would say I left it around the 20 degree mark for a good 12-24 hours before the brew started cooling down. What are my options here? Would heating the brew up kick the yeast back into action or am I 'stuffed' so to speak? It's not overly sweet but definately not the crisp dry brew I was after... Link to comment Share on other sites More sharing options...
Guest Posted April 30, 2011 Share Posted April 30, 2011 Is the gravity reading the same or is it still dropping?? Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 30, 2011 Share Posted April 30, 2011 [roll] Yeah, what Bill said. Link to comment Share on other sites More sharing options...
PaulM1111 Posted April 30, 2011 Author Share Posted April 30, 2011 .... I guess thats my concern - that my brew was too cold and has stopped - so not entirely sure if it will keep dropping. Link to comment Share on other sites More sharing options...
Guest Posted April 30, 2011 Share Posted April 30, 2011 I don't know why but it seems like you are avoiding the question. That makes me wonder, do you actually take a reading with a hydrometer? Nevertheless, Saflager yeast will ferment at those temps you posted. You need to answer our question please so then we will know if your gravity is stuck or not. If you don't then there is no point continuing this thread. Link to comment Share on other sites More sharing options...
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