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Hi all

I made a Coopers Sparkling Ale to recipe on their website:

Coopers Sparkling Ale can
1.5kg liquid malt
500g light dry malt
300g dextrose
Made up to 23L. Fermented at 20C

The og was 1056 and after 10 days in the fermenter its down to 1014. Its been the same for 2 days so I think its ready to bottle. I just wanted to check what og and fg readings other people have got with this recipe? Is it likely to go any lower?

Also I noticed while it was fermenting it formed almost no krausen/foam and there is no scum ring around the fermenter (but other signs of fermentation were there such as condensation and sediment forming at the bottom). Anyone know why a beer would not form krausen while fermenting and would it have any effect on the final product?

G'day beerman. I ran your recipe through the brewer's calculator (assuming you had 23 ltrs) and a final SG of 1014 is something you'd expect, so I'd say it's ready to bottle (as long as the SG was the same for 2 consecutive days - as suggested in your posting).

As with the krausen I find that I hardly get any when I'm fermenting at a lower temperature, so I don't think you need to worry. Someone on this forum would have better knowledge than I would on the topic of krausen.

Racking it might drop it down a point or two. Aside from that, time to bottle.

And don't be concerned if there is no krausen. Sometimes it just doesn't happen.

thanks for the replies. i will bottle tomorrow. it tastes ok out of the fermenter so i dont think no krausen will be a problem. i just found it strange because all the other brews i've done had it.

Your OG seems a little low, I've got one in primary right now filled to 22L with an OG of 1.063

i think my og may have been a bit lower because i used more water. i used 23L instead of 22L. By my calculations it came out to be 6.1% alcohol and tasted good while bottling so i reckon it should still be good