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Just bottled my first coopers lager brew - do i just let it sit in the bottles now for 2 weeks?

Are there any recommended temps to achieve here?

Same temps as for fermentation (18°C+ for ales). As stable as possible. 2 weeks is good, a month is better.

Chazman, if you can wait, let it go 2 months and you'll see a big difference. Of course, that would indicate you need to test at the 2 weeks and 4 weeks mark so you can judge the difference

Perhaps in the mean time you could buy some CPA long necks and drink them so you can add them to your bottle collection

I usually put two or three bottles from each batch aside so I can have a mixture of really good beers, I brew one or two batches a week and usually drink most of it when it's ready so I don't get a chance to age for more than a month. I leave the stored bottles for at least 6 months up to a year and found 90% of the time they are much better

I leave most of mine a minimum of 3 months. The only exception is for a new style or desperation but with 1,500 stubbies worth that ain't often.

1500 stubbies worth, holy s--t........

I try mine at 2 weeks. If it tastes good I usually drink the first half of the batch within a fortnight or so (depending if the better half likes it ) and leave the other half as long as physically possible. If it tastes a little green I leave another 2 weeks to a month and try again. This has happend with a few of my beers latley as the colder weather has lengthed the time it has taken them to carb up.

1500 stubbies,I bow before thee.

The most I ever had in saving money days was 960.

I know better know, have 10 kegs.Best sh!t I ever bought.

On some of the info ive read it says to invert bottles..does this mean invert after priming and then rest upright for 2weeks+,or leave them inverted???

after you've capped it... invert it a few times to mix the sugar... only do it gently a few times, then let is sit upright for 2 weeks.. it just helps to spread the sugar within the bottle to ensure the yeast have access to it. Otherwise you'll wonder why your beer is undercarbed and tasting sweet after 2-3 weeks in the bottle.

I dont think this is such a huge deal if you have a little bottler, which tends to mix the sugar and beer as it is filling the bottle... i think its more for people who just fill the bottles straight from the fermenter tap.

If after bottling there is sediment caked to the bottom of the stubbie/tallie should I shake it lightly to incorperate it into the beer b4 drinking also does priming only carbonate the beer or does the sugar used 4 priming lift the alcohol content as well This may sound like a pretty lame question but Im new at this

Now back to beer...footy on
Nath76

I prefer not to disturb the sediment on the bottom of the bottle, but I suppose It's up to preference. The sugar will increase the alcohol but by stuff all, I think less than half a %

nath76 wrote:If after bottling there is sediment caked to the bottom of the stubbie/tallie should I shake it lightly to incorperate it into the beer b4 drinking also does priming only carbonate the beer or does the sugar used 4 priming lift the alcohol content as well This may sound like a pretty lame question but Im new at this

Now back to beer...footy on
Nath76

God no. Don't shake the bottle.

The priming sugar does raise it about half % based on amount of sugar used size of bottle yada yada.

It is yeast at the bottom, now I admit I shake my purchased Coopers (CPA, CSA, Vintage etc) to get to the yeast, but I do not in my HB.

Cheers

Boonie