Hi all,
I'm literally as new as they come, both to ahb.com and just brewing in general. I've trawled through the forums for hours over the last week, and can only say I'm stupidly excited about the amount I've yet to learn (not to mention the fun I'll have getting there).
Anyway, I've a question I haven't really seen explained elsewhere...
I set up my Coopers Kit with the included Lager tin and yeast, etc, threw in the kg of "brewing sugar" and topped it up with spring water all as shown on the (delightful) instructional video. I'm now concerned about what's going on with the fermentation:
-Day one, sealed fermentor at 24degC (forgot to take og reading :excl: )
-Day three bubbling (slowly) at 18degC
-Day four bubbling stopped (can see sediment, condensation and froth(?) fermentor's water-level), at 16DegC, sg 1014
-Day six, 16DegC, sg 1012
Pack instructions say I want an fg 1008~1010, and 1012 isn't far off (could this be an effect of the spring water 'vs tap water?), but I'm just worried that this 16DegC situation has actually halted the fermentation prematurely. Is there any way for me to tell? Is there any harm/benefit in me just leaving the fermenter to sit still for another week (ie to be sure), or should I just bottle/prime and risk some exploding bottles?
If I take a sip of the hydrometer sample (never realised you could do this! yay!), the beer's got a decent flavour to it, but seems to be lacking any real body - is this just how pre-primed(?) beer tastes?
Cheers,
Phil.
I'm literally as new as they come, both to ahb.com and just brewing in general. I've trawled through the forums for hours over the last week, and can only say I'm stupidly excited about the amount I've yet to learn (not to mention the fun I'll have getting there).
Anyway, I've a question I haven't really seen explained elsewhere...
I set up my Coopers Kit with the included Lager tin and yeast, etc, threw in the kg of "brewing sugar" and topped it up with spring water all as shown on the (delightful) instructional video. I'm now concerned about what's going on with the fermentation:
-Day one, sealed fermentor at 24degC (forgot to take og reading :excl: )
-Day three bubbling (slowly) at 18degC
-Day four bubbling stopped (can see sediment, condensation and froth(?) fermentor's water-level), at 16DegC, sg 1014
-Day six, 16DegC, sg 1012
Pack instructions say I want an fg 1008~1010, and 1012 isn't far off (could this be an effect of the spring water 'vs tap water?), but I'm just worried that this 16DegC situation has actually halted the fermentation prematurely. Is there any way for me to tell? Is there any harm/benefit in me just leaving the fermenter to sit still for another week (ie to be sure), or should I just bottle/prime and risk some exploding bottles?
If I take a sip of the hydrometer sample (never realised you could do this! yay!), the beer's got a decent flavour to it, but seems to be lacking any real body - is this just how pre-primed(?) beer tastes?
Cheers,
Phil.