LukeCharles
Active Member
- Joined
- 13/6/10
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Hello All,
First time poster here.
I was wondering, I have a Coopers lager on the go which is bubbling away nicely at around 20-22 degrees, However I put a Coopers Euro Lager on this morning and I have not seen any action.
When I put the yeast in it was about 36 degrees, would this have killed the yeast?
It is currently sitting on about 24 degrees and I have them sitting near each other.
From reading other posts on your site, it is referenced that the euro lager brews slower and at a lower temp? Is 22 too warm? Or should I move it to a colder room?
Also, are hand cappers hard to use for bottling beer?
Sorry to ask so many questions.
Any feedback would be greatly appreciated.
Thanks!
First time poster here.
I was wondering, I have a Coopers lager on the go which is bubbling away nicely at around 20-22 degrees, However I put a Coopers Euro Lager on this morning and I have not seen any action.
When I put the yeast in it was about 36 degrees, would this have killed the yeast?
It is currently sitting on about 24 degrees and I have them sitting near each other.
From reading other posts on your site, it is referenced that the euro lager brews slower and at a lower temp? Is 22 too warm? Or should I move it to a colder room?
Also, are hand cappers hard to use for bottling beer?
Sorry to ask so many questions.
Any feedback would be greatly appreciated.
Thanks!