dingodidit
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So the story goes................
Recipe completed Sunday 21 Sept, was aiming at an improvised Pale Ale of sorts.
Coopers Cerveza Kit
1.5kg Pale Liquid Malt Extract
.5kg Light Dried Malt
.5kg Coopers Brewing Sugar
.2kg Corn Syrup
20g Chinook
20g Cascade
10g Amarillo
Decided to use a Coopers yeast I had left in the fridge from a Premium/Brewmaster kit only to discover yesterday the overwhelming aroma indicating a lager yeast either a recently completed Pilsner or Lager which I'd replaced the yeast in the kit. (Usually write LAGER on the back but obviously forgot :unsure: )
It's been sitting around 20 degrees in my cupboard until discovered last night, moved it to the concrete floor of the shed and it's down to 12 degrees this morning and it still has a good krausen so I'm 99% sure it's a lager.
Monumental stuff up I know what would be the best action?
Continue ferment at larger temps and cold condition etc.
Add a Safale starter and ferment at ale temps.
Any advice/flaming welcome :icon_cheers:
Recipe completed Sunday 21 Sept, was aiming at an improvised Pale Ale of sorts.
Coopers Cerveza Kit
1.5kg Pale Liquid Malt Extract
.5kg Light Dried Malt
.5kg Coopers Brewing Sugar
.2kg Corn Syrup
20g Chinook
20g Cascade
10g Amarillo
Decided to use a Coopers yeast I had left in the fridge from a Premium/Brewmaster kit only to discover yesterday the overwhelming aroma indicating a lager yeast either a recently completed Pilsner or Lager which I'd replaced the yeast in the kit. (Usually write LAGER on the back but obviously forgot :unsure: )
It's been sitting around 20 degrees in my cupboard until discovered last night, moved it to the concrete floor of the shed and it's down to 12 degrees this morning and it still has a good krausen so I'm 99% sure it's a lager.
Monumental stuff up I know what would be the best action?
Continue ferment at larger temps and cold condition etc.
Add a Safale starter and ferment at ale temps.
Any advice/flaming welcome :icon_cheers: