Coopers Irish Stout Bottled.

[Greg2013]

44 bottles done at last. OG was 1.040 FG was 1.020.

[Shanna]

Hi Deadman

That final gravity sounds a bit high. What did the kit instructions suggest should be the final gravity?

Declan

[Shanna]

According to this link.your beer will be below 3%

http://www.brewersfriend.com/abv-calculator/

Declan

[Ciderhead]

You should have finished out at 1.010 to 1.012 with coopers yeast, it stalled because it was too cold
Did you measure same gravity for three days in sucession?
You have potential bottle bombs if its not finished
You have them in oxbar bottles right? they will go hard as a rock and little or no booze in them

If it tasted v sweet before your primed with coopers drops or sugar definately not finished fermenting

[Damo]

As Tube says!!

After 3 days fully release the caps and then on day 6, after that I'd give them another 7 days in warmth.

They will be fine, you'll just end up with a lot of trub in the bottle. again, not a problem

[LordEoin]

I thought the FG was 1.011 like here?

you'll be fine if you keep releasing pressure like the others say

[Greg2013]

They are in glass bottles, I couldn't get the oxbar ones I wanted. They are sitting at 10 c with one coppers drop in each 500 ml. I did not want to chance any more tbh. Ferment defo stuck but it'd been nearly 4 weeks so not waiting any longer. It was 1.020 two weeks ago as well and I stuck the leccy blanket around it but the gf stayed put.

Indeed I have potential bottle bombs on my hands. What can I do? I couldn't leave it any longer. Defo sweet taste from it,heavy hint of treacle.

[Damo]

Hi Deadman

I think temperature is the crux of your brewing!

You really need to either move your brewing to somewhere a little warmer! or put some sort of heating into your brew room.  looking at your video I have to ask is your whole house that cold? It cant be?

p.s.

I have some pet's if you want them

[LordEoin]

Aye, it's the same yeast so it needs the same temperatures, otherwise it just stays stuck. That's why it is so important to achieve the FG in your FV.

During fermentation your main concern is the yeast turning the sugar into alcohol and the carbon dioxide is all wasted out of the airlock, but once bottled the yeast's job is to create gas in the confined bottle space so that the liquid soaks it up and becomes carbonated.

[Ciderhead]

They are in glass bottles, I couldn't get the oxbar ones I wanted. They are sitting at 10 c with one coppers drop in each 500 ml. I did not want to chance any more tbh. Ferment defo stuck but it'd been nearly 4 weeks so not waiting any longer. It was 1.020 two weeks ago as well and I stuck the leccy blanket around it but the gf stayed put.

Indeed I have potential bottle bombs on my hands. What can I do? I couldn't leave it any longer. Defo sweet taste from it,heavy hint of treacle.

I feel so sorry for you but Jesus I wish you would listen to us on this forum
Ok you have my sincerest sympathies, but this one is close to fooked now.
Uncap them barely so lids still on move them to an area which is min 20-24 degrees for 7 days, this will gerenerate enough C02 to keep them sterile but also finish fermenting and measure gravity, if its 1010 or below drop another carbonation drop and reseal

Another idea for heating is is in a box with old (not new LED no heat)christmas lights around them as long as they are brown bottles!

If that doesn't work for you I am sending in the ISPCB (beers)

If you leave as is, yeast is still dormant, as soon as temperature comes up in Spring you will get these

https://www.youtube.com/watch?NR=1&v=Kuv8F4uORA8&feature=endscreen

or I'd be afraid they would explode in handling or around the house 

[Greg2013]

Thanks ciderhead but where exactly on this point did i not listen?  My house is fooking freezing,the whole house is 10-12 c every day all day and lower at night. There is no heating option so thats out. No point in moving them to another room for the same reason, all rooms same temp if not colder. I tried to keep temp up with the leccy blanket but obviously it did no good. 

Brew belts not an option right now i have too many other things to get I have a few 5lt water containers and if i can get a few more i may transfer the stout into them for safety reasons. so long as i can still drink it its not a totaly lost cause.

[Ciderhead]

I am more frustrated for you considering the amount of effort you put into this rather than trying to lecture you.
find a cupboard or a big cardboard box put your electric blanket on/in, please don't spill anything. put your beer in. After 5-6 hours measure ambient temp in cupboard.
Next payday 2 brew belts
There is a forecast for snow next week.
You wont be able to brew at 10-12 degrees

[Greg2013]

With the laptop going tits up it has put a strain on funds is all. I am a little cranky sorry. I don't want to be stuck doing lagers forever. What would happen if I used a lager yeast on another coopers stout?

[Ciderhead]

With the laptop going tits up it has put a strain on funds is all. I am a little cranky sorry. I don't want to be stuck doing lagers forever. What would happen if I used a lagered yeast on another coopers stout?

Don't, ambient in my garage is 4 meaning I have to have the heater switched on in my fridge to ferment a lager, just wait for brew belts you won't regret it and just get more frustrated attempting and failing workarounds

[Greg2013]

Yes I have a hotpress but the fb will not fit betrween shelves. I realise that this is close to fooled now so I am thinking of chucking the lot back into an fb and adding some yeast energizer and turbo yeast just to ferment everything out. Then bottle again as normal. Not ideal but i have nothinng to loose and it would be safer this way,no bottle bombs. Brewing on hold for now until i can get heating fb sorted, computer takes priority for now.

I was thinking of building some sort of insulated hot box specifically for the 33lt fb,kinda like their own little hot press?