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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.

Patience can be a virtue... As long as they don't all explode...

What was the FG?

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

At least the plastic won't blow!

Check to see if they are rock hard, and foam when you open them.

If so, you can release some of the pressure over time. That's assuming they overcarbonate.

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

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

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.