Final gravity of coopers kits

[Bjorn Toulouse]

Hi
I have now made 3 of the cooper kits
mexican (BE2)
canadien (BE1)
and pilsner (BE2)
not one of them have had a final gravity of less than 1090
the pilsner was fermenting for a week and a half at 21 then upped it to 24 ish for 4 days.

I take it I'm doing somthing wrong?
(mexican & pilsner made as per instructions)

cheers

 

[Sussex Hopburner]

Do you mean 1009?

If so, that is fine.

 

[Mark1964]

I did a couple of coopers lager kits and my final gravity was the same if it stays the same for acouple of days go ahead and bottle it will be fine :

 

[philip5660]

I've done the Real Ale and and the canadian and both finished around 1008 - as stated above if it stays there for a couple of days then get her bottled. Both these beers have turned out great . The Ale was surprisingly good after only a week in the bottles

 

[Bjorn Toulouse]

first up thanks for the replys.
Well the pilsner stuck at 1010 so bottled it,
My latest one is a coopers heritage lager made with a tin of coopers light malt extract.
started it on friday night temp 21 - 24 (brewbelt on a timer 15min on 15min off)
got in today an not a bubble comming out the air lock.
tested the gravity, 1012
the starting gravity was 1042
if its the same tommorow bottle it?

thoughts?

PS the canadian IS realy quite good.

 

[philip5660]

I'm a beginner so can't say for sure - but if mine was stuck at 1012 I'd consider stirring in gently (try not to introduce any more air into the mix) and give it another day - From what I have read on here and extra day or two in the fermenter is more likely to do good than harm...

 

[Sussex Hopburner]

Personally I would leave it at least 10 days before bottling or kegging. Even if the fermentation has finished, leaving it a while in the FV help the beer clear quicker later on. Apparently its the yeast doing some tidying up after all their hard work!!

 

[Grumpy Jack]

Agreed, I always let it sit at least ten days... no rush now is there?

 

[Bjorn Toulouse]

mmm, gravities getting the better of me.
coopers lager bottomed out at 1016
the latest canadian blonde (made with just brewing sugar) is at 1006 after 4 days.

all made using a brew belt on a timer to keep temp around 21-24
could it be that the addition of brew enhancers push up the final gravity?

One thing I have noticed is that the two brews I left in the fermentation vat for more than a week end up quick to clear but not very fizzy.
I tried some canadian blond that I put into a demi john for an extra week back in mid october, flat as a pancake.