govorko1974
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gidday brewers, need some advice...made the following recipe...it was my first attempt at a real lager
coopers european lager
1kg b/e 2
250g ldme
25g saaz hops boiled for 10mins in 1.5l water and 150g ldme.. mixed reamining ldme in after boil and BE 2 and mixed with tin in fermenter.. filled to 23l with cold water and pitched ONE packet of s-23 yeast at 17deg. Put into fermenting fridge which was set at 12 deg and has been in there for 4 weeks now...wasnt until i went to pitch yeast that i read on packet if pitching at temps 9-15 should use TWO packets and at room temp pitch one. Took reading of wort and first reading was 1055 which i thought was high so took another and got 1040. took these with hydrometer and refractometer..after two weeks reading was at 1026 after 3 weeks was at 1023. took a small amount of wort and put in sterilized jar with cling film lid and sat on kitchen bench and swirled around 3 times a day in 24-26 deg temps to see if reading would come down...after 3 days had only come down to 1020...the last three days have taking reading from fermenter( which i had slowly raised the temp over a couple of days to 15 deg) and it has stayed at 1020...it is now 4 weeks since yeast was pitched. Am planning on bottling tomorrow but was wondering if this is a good idea as was expecting FG to be around 1010 mark. can anyone explain why it hasnt reached this mark, my thinking is because i didnt pitch two packets of yeast and yeast has struggled to eat all the fermentables...
cheers
coopers european lager
1kg b/e 2
250g ldme
25g saaz hops boiled for 10mins in 1.5l water and 150g ldme.. mixed reamining ldme in after boil and BE 2 and mixed with tin in fermenter.. filled to 23l with cold water and pitched ONE packet of s-23 yeast at 17deg. Put into fermenting fridge which was set at 12 deg and has been in there for 4 weeks now...wasnt until i went to pitch yeast that i read on packet if pitching at temps 9-15 should use TWO packets and at room temp pitch one. Took reading of wort and first reading was 1055 which i thought was high so took another and got 1040. took these with hydrometer and refractometer..after two weeks reading was at 1026 after 3 weeks was at 1023. took a small amount of wort and put in sterilized jar with cling film lid and sat on kitchen bench and swirled around 3 times a day in 24-26 deg temps to see if reading would come down...after 3 days had only come down to 1020...the last three days have taking reading from fermenter( which i had slowly raised the temp over a couple of days to 15 deg) and it has stayed at 1020...it is now 4 weeks since yeast was pitched. Am planning on bottling tomorrow but was wondering if this is a good idea as was expecting FG to be around 1010 mark. can anyone explain why it hasnt reached this mark, my thinking is because i didnt pitch two packets of yeast and yeast has struggled to eat all the fermentables...
cheers
