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Hi All

Coopers lager
Coopers brewing sugar (trying it instead of my usual white sugar)
SG was 1041 to start
original yeast was the one that came with the lager (an ale yeast? from what i have read on this forum)
Second yeast was from the Coopers Mexican cervenza

I have a brew in my fermenter, its been down a week to ten days, there has been no action from the airlock, and there is no beery smell around the fermenter.

After the first four days I threw a second sachet of yeast in, and closed it up again, again no bubbling, but there is a very very very faint whiff of beer around the fermenter (so slight that i am not sure I'm not imagining it)

I took the SG today and yesterday it was 1012 yesterday and 1011 today

does this mean it is actually working? it smells nice and a bit sweet (the sample i took from the tap) I am planning to leave it for a few more days

When i squeeze the barrel the airlock bubbles which confuses me a bit as if there was a leak it shouldn't, should it

I also read the thread here of Olivers

viewtopic.php?f=2&t=1471

So i am feeling a little more confident that its not completely buggered. but does that sound OK?

Your gravity is dropping so you're making beer. You probably didn't need the second yeast but it shouldn't hurt the beer - maybe some overpitching issues but I don't think it'll be entirely noticeable, tbh.

Good on you for listening to the hydrometer instead of the airlock.

Leave it for a week or two more if you can.

I get a few batches that dont bubble and they turn out fine. Your SG readings tell the true story!

Use glad wrap instead of the lid and airlock and you will be able to see what it's doing. Your lid just wasn't sealed enough to get the airlock bubbling. Wait till your FG is stable for 2 days then cold chill, rack, bottle, keg, whatever you normally do.

Cheers all

Is over pitching likely to be an issue, is there something i should/could do to lessen the efect, I am pretty much planning to bottle it tomorrow as its my free day.

What temp are you fermenting at? You could raise the temp a bit overnight until you bottle it tomorrow just to make sure and clean it up a bit. I don't think overpitching is an issue in your case. Think of it as a learning experience

Over pitching is probably less of a problem than under pitching...

In this case yes. However if you pitch say 3 cups of a yeastcake which is a 3rd generation yeast than it may be a tad too much. 2 packs of a 1st gen dried yeast will not even come close to overpitching. You could use a program like Mrmalty if you wanted to get more technical. I don't see the need for what I do. Just have a few basic rules.