Coopers Dark Ale

[aneray]

I brewed a Coopers Dark Ale replacing the sugar with 500g of medium spray malt and 500g of dark spray malt. Binning the yeast supplied I used a Nottingham.

For the last three days I have had a reading of 1014. I know when using spray malts I should expect a slightly higher FG but to me this seems a little high. I have just taken a temperature reading and at 20 degrees seems to be ok. Should I bottle the brew or leave it longer.


Cheers Neil

 

[Aleman]

1014 sound fine to me for an all malt brew . . . particularly as darker spray malt will be less fermentable.

If you had used sugar you could have expected a finishing gravity in the region of 1008 to 1010

 

[aneray]

Thanks Aleman, just what I wanted to hear.

Just realised I short brewed it to 32 pints, that might be another reason .

Cheers Neil

Edit: Had a quick taste, my god its malty. Might add a little more water before bottling.

 

[Halite]

Edit: Had a quick taste, my god its malty. Might add a little more water before bottling.

problem with watering down at this stage for taste is that 1) you will need to mix the water and beer really well to make sure it is evenly diluted and in doing this you are going to oxyginate your beer, 2) you will be dilluting the ABV of your beer.

If it taste very malty now, the best bet may be to bottle and let it condition a little longer than you normally would, this will give the flavours time to settle down a bit.