Hi, strangely enough the Coopers leaflet had virtually no instructions about how to pitch the yeast, although it does point out that this is a 'true lager yeast' and so behaves differently to other yeasts. So I rang the Coopers help line (first time ever) and asked their advice. The guy on the phone was extremely helpful and pointed out that bubbles aren't the only sign of primary fermentation - condensation under the lid of the fermenter and froth on top of the mix are sure signs too. My brew had both of those signs, so he thought there was probaby air escaping from the lid of the fermenter. I have now taken the lid off, given the o-ring a good clean-up and put it back on. We'll see how that goes. Should see bubbles within 24 hours if he's right. If not, might have to abandon that mix because I think it will be too late to add another yeast, even though it's now at 14 degrees.
Tony
While you were on the Coopers Help Line, you should have mentioned your previous post about priming 22.5l. of beer with 500g. of sugar. I know what he would have said.
stagga.