When we started making the Coopers European Lager on June 23 we noticed that the instructions that come with the beer kit call for cooler fermentation temperatures. The yeast supplied with Coopers European Lager is a true lager yeast strain. Lager yeast behaves differently to the normal Coopers Yeast. Preferred brewing temperature is at the low end of the recommended range (ie. 21°C or 70°F). Coopers European yeast can ferment as low as 13°C or 55°F. Lower ferment temperatures extend the fermentation period. Make sure fermentation has completed before bottling. It is common for lager yeast to produce a smell like eggs when fermenting, this should dissipate as the beer conditions in the bottle. Allow Coopers European lager at least 12 weeks in the bottle before consuming.
The day that we made the beer was very hot here in Seattle. So in order to get the fermentation temperature down we immersed the fermenter in a cold bath. Because fermentation had commenced and we had space available in our refrigerator, we moved the fermenter there after one day. We set the refrigerator temperature to the warmer setting. After 1 day we took the fermenter out of the refrigerator and left it at room temperature for 2 days.This is what is called a diacetyl rest. Then we put the fermenter back in the refrigerator for 6 days. On July 13 we kegged the beer and returned it to the refrigerator where we intend to leave it for 12 weeks. we did however take a little sample for testing purposes. There was slight nose of sulfur or egg. However once you move beyond that, it was quite smooth and delicious – similar to Stella Artois.
Cheers!!
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