cleslie
Active Member
Done a Coopers Ginger Beer and a Coopers Cerveza now and both seem to be lacking bubbles.
My Cerveza fermenting slowly over 3 weeks as I had it at a lower temperature (as you would do with lager). Problem was the yeast in these kits is just standard ale yeast to brew at 21 C - 28 C.
When I siphoned to secondary I bottled some of the beer at the bottom with a lot of sediment for fun.
After that had sat for a week and was clear (with a good 5mm of sediment in the bottom) I popped it open and was pleasantly surprised to see how nice and fizzy this was and thought it tasted pretty close to real Corona. I was all excited but after opening my second bottle. (bottled a week later with little sediment) I was disappointed to see it is flat and tastes like ****.
Any ideas where I went wrong? Or was the extra fizz a result of having extra sediment / yeast in the bottle of the first one?
Perhaps I fermented it for too long (delayed by the low temp at the beginning)....
My Cerveza fermenting slowly over 3 weeks as I had it at a lower temperature (as you would do with lager). Problem was the yeast in these kits is just standard ale yeast to brew at 21 C - 28 C.
When I siphoned to secondary I bottled some of the beer at the bottom with a lot of sediment for fun.
After that had sat for a week and was clear (with a good 5mm of sediment in the bottom) I popped it open and was pleasantly surprised to see how nice and fizzy this was and thought it tasted pretty close to real Corona. I was all excited but after opening my second bottle. (bottled a week later with little sediment) I was disappointed to see it is flat and tastes like ****.
Any ideas where I went wrong? Or was the extra fizz a result of having extra sediment / yeast in the bottle of the first one?
Perhaps I fermented it for too long (delayed by the low temp at the beginning)....