Hey everyone, So I just finished bottling like 60 beers of my coopers Draught. I came upstairs to my computer and I looked on the coopers website and was suprised to find out I brewed a LAGER! I had no idea, the can simply says coopers draught, and the ladie in the store told me she had no idea about the beer supplies. This is my first lager Iv brewed and I am now worried that it may have not finished fermenting. and i bottled them in glass bottles.
Here are the specs, I added 2.2 pounds of Light Malt Extract and 103Grams of dextrose and had a SG of 1.037. I fermented in my basement at 67F with 2 packs of dried coopers yeast. I used the yeast that came with can and an extra pack I bought. The FinalGravity reading was 1.009. The coopers website says the Fermentation may take 2 to 3 weeks. They also recommend to ferment at 20°C/68F or less.
When I had a look at the fermentation in the pail I did notice a couple bubbles come up, and I attributed them to the fact that was just co2 escaping, since I carried the pail upstairs and it got moved around a bit. I also primed the sugar at a rate of 5g/L. Now coopers actually recommends priming at 8g/L but I decided to go lower this batch, which may be a good thing if theres less sugar in the bottles because the original fermentation may still be going... Anyone have any helpful advice? Has anyone brewed this Coopers lager in 2 weeks at 20c/68F with a SG of 1.037? Maybe ill have to put my glass bottles in a big container incase they start exploding!
Here are the specs, I added 2.2 pounds of Light Malt Extract and 103Grams of dextrose and had a SG of 1.037. I fermented in my basement at 67F with 2 packs of dried coopers yeast. I used the yeast that came with can and an extra pack I bought. The FinalGravity reading was 1.009. The coopers website says the Fermentation may take 2 to 3 weeks. They also recommend to ferment at 20°C/68F or less.
When I had a look at the fermentation in the pail I did notice a couple bubbles come up, and I attributed them to the fact that was just co2 escaping, since I carried the pail upstairs and it got moved around a bit. I also primed the sugar at a rate of 5g/L. Now coopers actually recommends priming at 8g/L but I decided to go lower this batch, which may be a good thing if theres less sugar in the bottles because the original fermentation may still be going... Anyone have any helpful advice? Has anyone brewed this Coopers lager in 2 weeks at 20c/68F with a SG of 1.037? Maybe ill have to put my glass bottles in a big container incase they start exploding!