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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 it is just the young age....any thoughts hopefully it will improve by Xmas, it was bottled on the 31/10/2006.
randb wrote: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
Give them another 2 weeks at least - its probably the priming sugar that's making it sweet.
You could try inverting the bottles a couple of times to wake the yeast up.
Where are you storing them? Is it warm enough for the yeast to do its thing???
Cheers
He came dancing across the water.
Cortez, Cortez. What a killer!
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.
