Bottling day.

[Frogbrew]

Bottled my Coopers aussie pale ale today, mixture of glass and pets.
Brewed with just 1kg youngs brew enhancer to compare taste with next one that I will add hops to.
SG1042..FG1004. 5%, fv for 14 days, happy at that.

 

[Twostage]

That's a low FG, bet it's going to be dry. What yeast was it ? Keep us posted.

 

[MyQul]

You FG is 1.004? That's extremley low. Your beer will be very dry. If you haven't made a mistake reading your hydrometer I suspect a wild yeast infection

 

[Frogbrew]

I thought it was very low fg too. Haven't done this kit before so nothing to compare the fg to. Hope it isn't a yeast infection, tastes good on bottling though.
Used just the kit yeast.

 

[TitanicStruggle]

My last two brews (brewferm tarwebier and Coopers stout) went down to 1.004 and 1.006 respectively, no idea how or why, however drinking both and they taste great. No infection. The tarwebier is a little dry but not the stout.

 

[Frogbrew]

My last two brews (brewferm tarwebier and Coopers stout) went down to 1.004 and 1.006 respectively, no idea how or why, however drinking both and they taste great. No infection. The tarwebier is a little dry but not the stout.

Thanks TS, that puts my mind at rest a little. Had a Mexican lager down to 1006 before and that was great so not too worried.

 

[MyQul]

Even if it is infected by wild yeast it may not have any effect on the taste just cause it to massively over attenuate (althouth over attenuation will cause drying/thiner beer and add more bitterness as there's very little malt sugars to counter balace the bittering hop addition). I have a London Pride like that at the moment which tastes fine to drink, in fact it's quite nice, just nothing like London Pride

Edit. Wonder why it's over attenuated so much? If you were doing AG I might suggest an accidental lower mash temp than planned. Perhaps that particular batch was mashed at a lower temp in the Coopers factory. or maybe the mash out didn't denature the grain properly?