Uncle Fester
Old, Grumpy and PROUD of it!
Hi, I have been fermenting a Coopers Dark Ale with 1Kg of Morgans dark crystal malt. It has been fermenting at 22 degress for 2 weeks now, and refuses to cease bubbling. granted, the bubbling has slowed to one every several minutes, but just as I make the decision to commence cleaning and steralising the gear for bottling, out pops another bubble :angry: The SG has been stable at 1012 for about 4 days, but it keeps bubbling away.
What should I do? I am bottling into PET, which I thought was fairly safe (going to split instead of explode), but after reading some of the experiences some of t ebrewers here have had with PET, I am loathe to risk bottling too early.
Should I turn the heat pad off, and let it settle to about 17 degrees wjich is the ambient temp of the brewery?
Should I bottle with half carbonation sugar?
Just do it, and review household insurance policy?
Are Cooopers Dark kits prone to slow fermentation? I used 2 packets of supplied yeast (Had one in the fridge from a previous kit)
Any advice from my learned colleagues would be appreciated.
Thanks in advance,
John.
What should I do? I am bottling into PET, which I thought was fairly safe (going to split instead of explode), but after reading some of the experiences some of t ebrewers here have had with PET, I am loathe to risk bottling too early.
Should I turn the heat pad off, and let it settle to about 17 degrees wjich is the ambient temp of the brewery?
Should I bottle with half carbonation sugar?
Just do it, and review household insurance policy?
Are Cooopers Dark kits prone to slow fermentation? I used 2 packets of supplied yeast (Had one in the fridge from a previous kit)
Any advice from my learned colleagues would be appreciated.
Thanks in advance,
John.