Hi all,
I have recently brewed a Coopers Sparkling Ale, but was concerned about the length of time the fermentation went for. I was expecting it to take a little longer due to the fact it was mostly malt, but not as long as it did.
It took about 3 weeks before the bubbler even started. Even then it didn't stop by 6 weeks so I just bottled it. It does not taste off. Brew was kept at constant 22degC.
I always thought that while a brew was bubbling it meant that the yeast was converting the sugars to CO2 (hence my reluctance to bottle). However I have since found out that a brew can go past the fermentation stage and begin to break down the sugars that give mouth feel.
Can someone please explain this to me better?
Is it still OK to bottle?
At the moment I do not test the SG of the brew. If I test it when I "feel" the brew should be done and get the same readings over a 2-3 day period will this prevent me leaving a brew in the fermenter too long?
Thanks,
Max.