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If it tastes great out of the fermenter, as you mentioned, then the problem must be in secondary, therefore with the bottles.
Bleach and napisan in the bottles? Is that at the same time?
If you are consistently doing the same thing in the cleaning routine and getting the same results at the end ...

jackmarshall wrote:The best thing I ever did was ditch the lid, airlock and grommet. Just cover the top of the fermenter with gladwrap and an elastic band to hold in place. Got this tip from some book and have never looked back.

Do you put a pin prick in the top of the gladwrap to allow gas to escape ???

Homebrand lager (red and white label), made to 11.5 litres using left over Coopers pale ale yeast. Obviously no extra sugar.

I only made it for something to do out of left overs.

Cheers

Generally using Coopers Brew enhancer No2 and carbonate with the coopers drops. This time I cut them in half for a stubby and 1 for a long neck.

Over carbonation I can handle but the off taste is terrible.

It is probably just me but I am not having a very good success rate. I have brewed probably 12 beers and after a wait of about 3 months with each one, they are all contaminated. I just did a northern rivers fresh wort and that is fine, however all my kit beers have that metallic fizzy taste ...

I added the Cascade hops to the Coopers lager and I tried it out of the barrel and I think it will be too bitter. Only time willl tell.

I hate to say it but I think only the upmarket pubs will have CPA on tap on the coast. I have found a few in Brisbane but it is still relatively few and far ...

What about alcohol content I did a check on a calculator and it seems to be about 5.5%, does that sound about right

I am not sure, but I recall redaing 6 weeks somewhere

Has anyone tried this. I am working on the same premise as Malt Shovel. I have put down a coopers lager, all I added was Casade hop teabag. The brew was done in a 15 litre fermenter that I scored from bunnings. I don't have a bubbler on top just the lid that is screwed down just tight enough to ...

Yeah its plenty warm enough and I have tilted the bottles 3 or 4 times. I guess I will have to wait and see, hopefully all will be well. Cheers for your input.

I noticed that they weren't that carbonated either, there was fizz but nothing like my first two brews, Coopers canadian Blonde and a Coopers lager

All in coopers Pet bottles. I am not sure of the final gravity

I just opened a bottle of Copers Pale Ale that I made. The recipe is 500gm LDM + 250gm dextrose. I have a fridge set to 18-19 deg all fermented out easily. I used safale O4 yeast. Anyway I tried abottle after 2 weeks and boy was it sweet. I mean that literally, bordering on undrinkable. I am hoping ...

Forget I asked I just read thread on commercial beer

Even my worst HB is better than the best commecial beer anyone else having this drama?? I will admit I have been drinking my homeys all day. I had a 6 pack of Coopers PA today and I still prefer my beer to it. Is that normal or is there definetly something different about commercisal beer??

It was completely cleared at bottling, almost no sediment in suspension at all. It's been nearly 3 days in the bottle, I've inverted it a few times and nothing, still completely clear. Something tells me this is goning to take a while to carbonate, but will be worth the wait :D

I just did a ...

I dont rack my beer it is all bottle fermentatiuon cheers for your replies

I am curious but does the secondary fermenatation effect taste like primary does?

My query is if I primary ferment in a fridge at 18deg C and then secondary ferment in a cupboard at say about 24-26deg is that going to effect the taste significantly or does most of the flavour come from primary ...

Thats probably why it tastes like it does.

I was thinking about Lychees in the coopers Mexican Cervasa, any thoughts?