just made a tooheys dry lager kit with 1Kg of dextrose but used saflager S-23 yeast instead of kit one. Fermented in 7 days. (SG 1035 FG 1009). bottled as usual and after 1 week opened a bottle as usual to see if fermented, but no fizz at all.???
Question is, if all yeast sank to bottom of fermenter then bottled, would the sugar cubes/carbonation drops still/should make beer fizzy.????
no bubbles in lager.|????
no bubbles in lager.|????
When my drinking affects my work the solution is easy. Stop working.
I would rather have a bottle in front of me than a frontal labotomy.
I save Champagne for my real friends and real pain for my sham friends.
I would rather have a bottle in front of me than a frontal labotomy.
I save Champagne for my real friends and real pain for my sham friends.
Re: no bubbles in lager.|????
You are a bit quick off the mark. Patience is said to be a virtue. I know it's hard to wait, but your beer will improve if you can leave it in peace for some weeks.Adamsale wrote:just made a tooheys dry lager kit with 1Kg of dextrose but used saflager S-23 yeast instead of kit one. Fermented in 7 days. (SG 1035 FG 1009). bottled as usual and after 1 week opened a bottle as usual to see if fermented, but no fizz at all.???
Question is, if all yeast sank to bottom of fermenter then bottled, would the sugar cubes/carbonation drops still/should make beer fizzy.????
It's cold at present, and if your beers are at ambient winter temperature, they'll take at least 3 to 4 weeks minimum to carbonate.
If you can move your beers to where it's around 20ºC steady temperature, you should be carbed up in about 2 weeks.
There will be enough yeast left in suspension to carbonate your beer, even if it all seems to have settled in the bottom of the fermenter.
I brewed a Mild in April, and bottled it 5 weeks ago. It's only just now starting to carbonate.