Coopers European Lager - Ferment temperature?

[markbrannan]

I just put on a Coopers European Lager last night to brew, and its looking and smelling good - and the packet instructions say the yeast can ferment down to 13degrees celcius. So I decided to put it in my spare room (measured the other day at between 15 and 16degrees) to ferment. However, at 10:30am, nearly 20hours later - nothing has happened. I even opened the lid to see if it was fermenting, but not enough to bow the lid, but nothing. I pitched the yeast into the solution at 20degrees, then about 6 hours later the temperature was 18degrees, and this morning its 16degrees. In a panic to try and restore this brew I've put it in my usual fermenting place (a steady 24degrees or more) - just to get it started, then I plan to move it back to the cold room once the yeast has taken hold.

Is this a good idea? Has the yeast actually started working, and just REALLLLLLLY slowly? Anyone got any advice with low temp brewing?

[Manx Guy]

Hi!

Rest assured your beer will be fine...

Try to avoid lifting the lid etc and fiddling about with it too much, you risk introducing infection...

The Coopers Euro lager uses genuine lager yeast.

Lager yeast differs to Ale yeast in several ways:
It ferments slower and often takes a day or two (maybe even longer if you didnt rehydrate the yeast before pitching)
It ferments at the bottom of the FV meaning you dont get a big yeast head as you do with ale yeast
It can produce a slightly sulphury smell when fermenting- this is perfectly normal and will not affect the finished beer

Most home brewers pitch a couple of packets of lager yeast (usually Saflager s-23 ) which has been started off (search yeast starter on this forum) for a few days prior to brewing.

However one sachet of yeast thats included with the coopers eure lager kit WILL ferment the beer it will just take 48+hours to get going.

Once a small amount of foaming is visible and your airlock is bubbling feel free to move the fv somewhere cooler..
In the meantime try not to mess with it too much...

Hope that helps!


Good luck!!

Guy

[mickhew]

I'm drinking this kit now. Took a couple of days for the yeast to start, I fernented mine in a cold garage, wrapped up. Did produce eggy smells, fermented in around 2 weeks to 1009. Bottled, was ready to drink 2 weeks later. Look forward to it mate, it is an awesome kit. Nice and tasty like Stella. I did the Cerveza but found that too flavourless.

[markbrannan]

Thanks very much for the re-assurance - I thought I might have lost a brew there (the horror!). Its in the warm the now, but once it starts up (hopefully tomorrow), i'll move it back to the cold.

Although, just to clarify, it WOULD have been fine starting by itself in the cold? Or does yeast always have to START warm?

Thanks again!

[Manx Guy]

Hi!

It would have started on its own in the cold (12-15C) but might have take 2-3 days...
My most recent kit using a Lager yeast a Brewferm Pils (lager yeast is not included with a the kit I got this seperately) took a day or two to gwet going even though I made a yeast starter and pitched at 20C

I know my FV was sealed and it might take a while so I just left it to it... on day 3 when I checked the air lock was bubling away nicely!

Result!

Slainte!

[markbrannan]

Just a quick update - my yeast has started doing its thing this morning at 16degrees. Not enough to make the airlock bubble, but the lid is bowing and I can see a little slice of foam on the top.

Excited for this to get done and bottled... then another 3 months conditioning

Brewing for summer is annoying...

[Manx Guy]

Hi!

thats great news! I was sure it would be ok!


Remember it may take 10-15 days to ferment...

As soon as you have this brew bottles get another on for drinking as soon as its conditioned.... lol

I'd recommend Coopers Aussie Pale Ale (International Series) or Coopers Dark Ale (Original Series) both of this should be tasting great after only a couple of weeks in the bottle!


Slainte!

[markbrannan]

My Coopers European will be done soon but i'm wondering how I should do the secondary fermentation (in the bottles).

Should I put it in the warm to ferment (1 week)?
Or just store it in the cool (~14C) for twice or three times as long?
Or should I store it cold (~5C - garage temp) until ready (12 weeks)?

Just wanting to check, as this seems like its going to be a good brew, and I don't want to short-change it at any point in the making.

[Manx Guy]

Hi!

Once you are sure it has finished fermenting (mine hit a FG of 1008 - corrected for temp.) Prime and bottle then store somewhere room temp, 15-18C at this time of year for 4-7 days...

It should be starting to clear by the time you move it to somewhere cold....

My Coopers Lager (using SAFLAGER S-23 yeast) has been conditioning in about 8c for about 6 weeks....

Coopers recomend 8-12 weeks for condtioning of the Euro lager...

In a cooler enviroment the lager yeast will be able to add condition ( carbonation) and clear up any unwanted esters etc , but it weill take weeks to months to do so... This is effectively the Lagering period what the commercial brewerys do to get a really crisp lager...

All grain brewers 'lager' there beer before bottling but the kits are designed to be bottled straight from the FV and lagered/condidtioned in the bottles

Hope this help!

All the best, Guy
SLAINTE!

[markbrannan]

AARRRRGGGHHH - GODDAMMIT!! >x# !!!!!

Just went to bottle my Coopers European, brought all the bottles upstairs, set out some towels, a drip tray, primed all the bottles, got my siphoning gear at the ready, put some music on, took my hydrometer reading and... its 1013 - and upon closer inspection, its still bubbling, but very very very very very slightly, and steadily.

This is after 15 days in the fermenter as well

...and I've promised my dad that i'll do a brew with him at the weekend (only 3 days away) - will this be done in time?

Should I just bottle this now anyway? As its not producing much CO2, so it might not be very well protected from the nasty, icky air.

[mickhew]

I wouldn't if I were you. You need to constant readings over 2 days. If you bottle whilst it's still going, there's a risk of exploding bottles. Mine finished at around 1010. It's a nightmare game of patience, this brewing lark !
Unless you sneeze in it, or drop something in it, a towel, or lid should be o.k.

[At. Ailbhe's Brewery]

The Coopers Euro lager uses genuine lager yeast.

Can anyone recommend a nice lager that uses ale yeast?

[Manx Guy]

Hi!

Coopers Origianl Series Australian Lager is a good one....

Although I got the best results using Saflager S-23 genuine lager yeast, but this does take some time to ferment...

If you do make this kit using the yeast supplied pitch the yeast at about 20C then once there are signs of activity drop it off to about 18C...
I found I fermented my first go at this kit way too warm (I took the instructions too litereally)

Also use at least 50:50 ratio of Light Dried Malt to simple sugar for best results... This way you will avoid a thin watery beer and that cidery twang associated with using too much simple sugar!

If you like a nice malty lager then 75:25 is better, 80:20 best !

Hope this helps!

Slainte!

[dedken]

Coopers Origianl Series Australian Lager is a good one....

Although I got the best results using Saflager S-23 genuine lager yeast, but this does take some time to ferment...

If you do make this kit using the yeast supplied pitch the yeast at about 20C then once there are signs of activity drop it off to about 18C...
I found I fermented my first go at this kit way too warm (I took the instructions too litereally)

Also use at least 50:50 ratio of Light Dried Malt to simple sugar for best results... This way you will avoid a thin watery beer and that cidery twang associated with using too much simple sugar!

If you like a nice malty lager then 75:25 is better, 80:20 best !

I've done this one before and it turned out really well. Cleared within days in the bottle and tasted good after 4 weeks. It did have a slight cidery twang though. This time round (guided by Manx Guy!) I added 1kg of spraymalt instead of the sugar, boiled up some hops and pitched Saflager S-23. Man, it does ferment slowwwllly doesn't it!
viewtopic.php?f=4&t=30131#p325316

[mickhew]

For info.. My Euro kit is in the garage fermenting, it's only 5 degrees out there at the mo. The FV is wrapped in 3 towels, and seems to be fermenting nicely. Looks like the heat, the yeast is producing, is helping, as long as it's kept inside the f.v. So I'm happy!