Coopers Pilsner

Hello there,

A question about a Coopers Pilsner fermentation.

My Pilsner has been fermenting for 21 days so far. The temperature has been a constant 12 to 14 degrees C. The airlock was bubbling at strongly 1x per 15 seconds initially and is now giving off a weak bubble burst every ~5 minutes.

How long should I leave it in there for? Is it ok on the turb?

Should I move it to a warner place for a couple of days to get the remaining fermentation done?

How long should a Pilsner take to ferment at 12 - 14 degrees C?

Thanks

Any suggestions?

Bragwr said:

How long should I leave it in there for? Is it ok on the turb?

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Up to you.. but the longer it sits around the more risk of infection and oxidation there is, so a week or 2 after fermentation is complete is the common max.
Trub is fine for a short term.

Bragwr said:

Should I move it to a warner place for a couple of days to get the remaining fermentation done?

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If you want. Not necessary if fermentation is complete, but some do this to clean up off flavours or insurance that it's all done. Personal preferences...

Bragwr said:

How long should a Pilsner take to ferment at 12 - 14 degrees C?

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All depends on OG, temp, yeast breed, viability, vessel size etc.... In your case I would guess 3 weeks, tops.

Bragwr said:

Thanks

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NO PROBLEM :fro:

Get a hydrometer. It will tell if your fermentation is done, bubbles aren't reliable.

Thanks clone63,

This is my first brew using a lager yeast so this is a totally new thing for me. The lower temperatures involved have made me quite nervous!

I decided to take a sample today. SG1010. As low as any Coopers kit I have done so far, so I think it is just about done. I can't see it getting any lower really. It's pretty clear and tastes nice so if it carbs up ok it should be a good brew.

Cheers