Hi all, What a great forum. I am a total beginer to all this and i need some help please.
I bought a C*opers lager kit, a 23 litre fermenter and a pressure barrel 3 weeks ago,followed the instructions started with a SG of 1042 and ended with a FG of 1008. Took about 7 days at 21 degC and FG was same reading 2 days going.
Now this is where i did a boo boo. The primary fermemter was not in a good location when i was ready to Siphon to a pressure barrel. So i had to move it. Moving it caused the yeast deposit that formed at the bottom of the primary to re-mix with the beer, and when all the beer was transferred to the barrel, i think pretty much of the yeast went with it!. Before i closed off the pressure barrel, i put about 60g of granulated sugar into the mix.
I've let the barrel sit in a warm place for a week, and decided to try some in a sample jar.. 1st pour, cloudy, plenty of C02, and a yeasty taste.
As a beginner i have realised my mistake and understand the racking process should try and avoild the clump of yeast that settles. I am now in the 3rd week of brewing and i've put the barrel in a cool area (about 10 deg c) the yeast i think has gone into suspension and is about 10cm thick at the bottom of the barrel. Just did a sample pour, still cloudy, taste a little yeasty (but less than before), dry, but it's definitaly a lager taste.
What do i do now... is it too late to attempt a second rack, bearing in mind i want the brew ready for xmas and i'm not a yeasty person.
Thanks for any advice!
Guitarman
I bought a C*opers lager kit, a 23 litre fermenter and a pressure barrel 3 weeks ago,followed the instructions started with a SG of 1042 and ended with a FG of 1008. Took about 7 days at 21 degC and FG was same reading 2 days going.
Now this is where i did a boo boo. The primary fermemter was not in a good location when i was ready to Siphon to a pressure barrel. So i had to move it. Moving it caused the yeast deposit that formed at the bottom of the primary to re-mix with the beer, and when all the beer was transferred to the barrel, i think pretty much of the yeast went with it!. Before i closed off the pressure barrel, i put about 60g of granulated sugar into the mix.
I've let the barrel sit in a warm place for a week, and decided to try some in a sample jar.. 1st pour, cloudy, plenty of C02, and a yeasty taste.
As a beginner i have realised my mistake and understand the racking process should try and avoild the clump of yeast that settles. I am now in the 3rd week of brewing and i've put the barrel in a cool area (about 10 deg c) the yeast i think has gone into suspension and is about 10cm thick at the bottom of the barrel. Just did a sample pour, still cloudy, taste a little yeasty (but less than before), dry, but it's definitaly a lager taste.
What do i do now... is it too late to attempt a second rack, bearing in mind i want the brew ready for xmas and i'm not a yeasty person.
Thanks for any advice!
Guitarman