Coopers lagering

[Sum1Stu]

The instruction say to ferment on the low end of the reccomended temperatures (21 - 27c), It also mentions it can ferment as low as 13c.

Would it be beneficial if I could keep the temperatures as low as posssible but within range of 13c ? Could it possibly result in a poor product/off flavoring because of the yeast ? I dont have 100% control but I definitly could get temps in the 15-20 range.

I know a true lager needs cold temps, some even go below 13c when there almost done.

 

[menschmaschine]

True lagers ferment with lager yeast with an average of around 10°C. Then lager at 0-1°C.

Your kit probably has an ale yeast. The colder you ferment it, the cleaner the beer will be... which is what is typically desired in a lager... or in your case a "lager".

 

[Sum1Stu]

Actually, it specifically says this kit is enclosed with a TRUE lager strain and may produce off smells like rotten eggs while fermenting.

So in this case what do you reccomend I do, keep it at 21c, or go for 13+ trying to to exceed 20+ ?

 

[cell]

Go for the 13C+ method. Keep us updated how it turns out! Here's the description of the Cooper Lager yeast, taken from a website:

This is a true bottom fermenting lager yeast strain with a somewhat tart finish. For best results, rehydrate yeast in a cup of lukewarm water for 10 - 15 minutes, pitch into wort,and allow to stand at room temperature until fermentation commences. Then cool to 52 - 60 degrees and finish fermentation in this range. After fermentation has completed, syphon into secondary fermenter and allow to clarify before bottling or kegging.

 

[Sum1Stu]

Its actually european lager

 

[Sum1Stu]

Yea thx for responses, it actually says on their site to mantained the temps 15c for this specific one, however they also say to use a dextrose brew enhancer kit, with light dry malt. I used liquid malt extract, This is the very first time in coopers kits ive used malt extract instead of just sugars, this one is gonna be around 4% abv.....SG 1.030 usually bottles around 1.004-1.006.

 

[menschmaschine]

If it's a true lager yeast, I would start it out at 10°C. If it doesn't start fermenting within 48 hours or so, bump it up 2-3°C and see if it gets going. Rehydrate the yeast before pitching... you probably only have 1 packet (you'll get a higher viable cell count by rehydrating).

 

[Sum1Stu]

Well its all done now, its pretty well started, not too strong though. Its not gonna be a real lager bcuz the temp is only 19c in my room with windows open, if only there was a way to shut off the heater in my room....

Is it normal for my sg to be this low ? 24L of water mixed with 1.7kg coopers xtract, 350g sugars, and 280 pale malt extract. It was at 1.030