Coopers Euro too flat and sweet?

marshbrewer · Mar 4, 2011

I've brewed a Coopers Euro Lager. I found a colder spot in out house, usually floating around the 12 deg C mark, and fermented it there. It took just over 3 weeks to drop to a FG of 1005. I brewed it with 1 Kg of brewing sugar.

I bottled it, priming each bottle with a very level teaspoon of normal sugar.

It's been in the same cool place for 9 days now. I was then planning on putting it in an outside brick floored shed that is very cool for a couple of months.

Just out of curiosity, I opened a bottle last night. It tasted OK, and I realise it's way to young, but it was very flat with little carbination. Also, it tased a bit sweet, almost malty, for a lager.

Should I bung it in the shed and let it condition, or give the yeast a bit longer to do its carbination thing inside where it fermented? I am thinking that I may have been a bit explosion shy with the priming sugar.

What do peeps think?

Aleman · Mar 4, 2011

The reason it's flat is that it hasn't fermented out the priming sugars . . . bring it into the warm (18-20C) for 7 -10 days and then try again. . . .if you try and carbonate at fermenting temperatures it will take much longer than normal.

marshbrewer · Mar 4, 2011

I feel daft even asking you this ~ but this won't give it off flavours, it being a proper lager yeast, will it?

Aleman · Mar 4, 2011

For the main fermentation yes . . . but this is only a tiny proportion of that with a tiny amount of yeast . . . it'll be fine

ricardo · Mar 4, 2011

Did you use a level teaspoon per 500ml bottle or per 750ml bottle ???
Level teaspoon per 500ml bottle is OK but not for 750ml bottle.
I bootle a Coopers European & a Coopers Mexican.
Suuped all the European & onto the Mexican......very nice it is too.

marshbrewer · Mar 4, 2011

It was one level teaspoon per 500ml bottle.

Final daft question, once I've moved them somewhere a bit warmer, do I tip the bottle a few times to agitate the yeast, or isn't this required?