Fermentation stopped too soon!

[norwegianBrewer]

I've been doing my first batch ever. A Coopers Lager extract kit.

Fermentation has stopped after 6 days.
OG: 1.042
What worries me, is that FG is at 1.020.

I've let it sit for a couple of days now, just to see if there is any progress, but it's still at 1.020.
The temperature has been stable and ok all along.
I have tasted some of it, and it doesn't taste sweet and sugary. Tastes like...well....beer...without the carbonation...maybe slightly cidery, but not much.

I've been reading some other "fermentation has stopped" threads here, without really understanding what I need to do.

So...a few questions:

- Can i bottle this, or do I risk there being any remaning sugar that can make my bottles explode?
- Did I get too little oxygen into the batch, causing fermentation to stop prematurely (or is it just the yeast that sucks)?
- Should I re-oxygenate...or put in new yeast?
- Rack to secondary and see what happens?
- Leave it in primary and see what happens?

Any other ideas?

 

[DannyD]

what temp are you @?

 

[Pabst51]

With what little experience I have at this.... I can tell you what the general consensus here will be.... Let it sit on the yeast cake for 2 - 3 weeks longer. Check the SG then... Make sure you give the hydrometer a spin to remove any bubbles that might give you a false reading. You should hit pretty close to your FG, and bottle then. What are you shooting for 1.010 - 1.015 ?

If I'm wrong please someone correct me....

 

[usfmikeb]

This a lager, right? What temp did you ferment at?

 

[norwegianBrewer]

This is a lager, yes. But the yeast provided in the kit is an ale yeast, so the instructions said to ferment at 19 - 25 C (66 - 77 F ish).
I pitched the yeast at 23 C (73 F) and then the temperature was at 20 C (68 F) within 24 hours and has been at that temperature since.

1.008 - 1.010 would be nice

 

[usfmikeb]

Okay, just leave it alone for the next week or two. Conditioning for a short period of time is good for ales, and I typically leave them on the yeast cake for a month. Then go ahead and bottle.

A good practice is to check your FG for three consecutive days, if it doesn't change, then your beer is done fermenting.

 

[norwegianBrewer]

Ok, thanks! I'll try that.
And if after one or two weeks it's still at 1.020?

 

[DannyD]

sure your hydrometer is OK?

 

[norwegianBrewer]

At least it shows 1.000 with pure water

 

[Clann]

If it is still a 1.020 in a week I would bottle.

 

[idahobrew]

+1 Leave it on the yeast for at least 3 weeks. Test gravity then, patience makes good beer.

 

[usfmikeb]

Ok, thanks! I'll try that.
And if after one or two weeks it's still at 1.020?

Then that's where it is finished at. Could be caused by the yeast, could be caused by the extract, but you'll never really know. There isn't anything you should do to it at this stage.

My recommendation is to try a kit from a different supplier next time. I've never used Coopers before, but have seen many posts here with this issue for their kits.

 

[Hang Glider]

Many extracts finish at 1.020 because they contain unfermentables that add body to the beer.

A few are notorious for excessive unfermentables, while others finish a bit dryer. 1.020 is not 'bad' for an extract batch - 3 weeks after pitching, if it's still 1.020, go ahead and bottle.

next batch, try a different brand of LME/DME. See what you get.

 

[amandabab]

what kind of cooper kit?
old style add sugar to the can and yeast packet or new style with "beer enhancer"?

the beer enhancer has a lot of maltodexrin by weight and simply wont ferment as low as the old table sugar jet fuel kits.

 

[norwegianBrewer]

And I thought extract kits would be an easy start, hehe..All grain might be more advanced, but at least you have control

I did it with brew enhancer, so that might explain it.

 

[usfmikeb]

Your goal right now should be on getting your processes for sanitation and fermentation down pat. Once those are going well, its time to step your game up, if you so choose.

Its okay, you made beer, I'm sure it will be fine!

 

[norwegianBrewer]

Yup. I would like to go all grain, but I need some equipment for that first

 

[RM-MN]

Yup. I would like to go all grain, but I need some equipment for that first

For sure! You need a paint strainer bag (I paid $3.76 for a package of 2) and a grain mill (cheap Corona style, about $30) and a good thermometer (Lab grade, About $6 at Midwest Supplies). I know it's a big investment but then you have almost complete control of your beer.

 

[norwegianBrewer]

And a lager pot for boiling. My current 1 gallon pot, won't get me very far when it comes to all grain

 

[RM-MN]

And a lager pot for boiling. My current 1 gallon pot, won't get me very far when it comes to all grain

I guess so. Those would be some pretty small batches when you could only boil 3/4 gallon.:cross:

 

[usfmikeb]

We all had to start somewhere!

 

[norwegianBrewer]

A little update:

SG is still at 1.020.
It's been in the fermenter for 2 weeks and 4 days now.

The beer tastes good anyway. It's clear, doesn't taste cidery anymore and well...just lacks carbonation.
So I'll go ahead and bottle real soon.
It will have a somewhat low alcohol percentage, but......better luck next time