Geordie Scottish Export. bke or dme best?

[Wekslap]

My export has been in fv now for two and a half weeks and lid still bulging and having to vent it a couple of times a day to let co2 out. So is it still fermenting? Do i leave it a little longer yet before casking?

[ianpick]

[quote="tubthumper"]brewing caramel is just the same thing as gravy powder according to graham wheeler but don't use bisto or any with meat flavors in it[/quote]


Gravy Browning!!!

Don't use Bisto or anything like that

Sarsons, Cross and Blackwell from Tesco and Sainsbury etc, I get mine from Bookers wholesale, own brand.

The Sarsons bottle say use it for home brewing on the label

It's called browning for a good reason, it makes things brown. Gravy powder makes gravy

They both do exactly what it says on the tin.

[Wekslap]

Finally!

Barrelled my Scottish export. With 90g sugar dissolved in 200ml boiled water.
Lees at bottom was very dark and chocolatey coloured though beer itself didn't seem particularly so. Tasted it cos at first I thought it might be undissolved kit or spraymalt. But it didn't taste sweet or maybe hardly at all, so not sure. Fg was 12 to 14 as far as i could tell. Og was around 40. Got fed up with waiting and bit worried it might go off. Had been in fv 26 days. Maybe i need a clearer hydrometer as i find my cheap wilko one difficult to use

Hope it turns out okay.

[suitsyousir]

Any news on this mate? I got given a SE kit for xmas and I have not done it before, although I was happy with other Geordie kits I have used

[Wekslap]

Hiya SYS. I had trouble with a long fermentation forbboth my golden ale and my SE with the cold weather I think. My golden ale is almost clear. My se in the barrel is still hazy.sort of halfway clear.

Good points, nice body, goid head and lace on glass. Weak points cloudy and bit yeasty kind of tasting. But This is my first time with this kit. I wouldn't say it was like a mcewans scottish export which i was hoping. In colour is more like a golden ale.

If i did it again i would brew it in the warm and use 50/50 dark spray malt and dextrose and maybe 100 to 200 maltodextrine, and maybe 200g if soft dark brown sugar.

Mine is not unpleasant and I'm still hoping wuth time it will clear and get better still.

Hope this if some help.

John

[suitsyousir]

Ok great thanks for that. I have done a few kits so, was going to wait until the weather picks up before putting it on, as my house is generally on the colder side. That may be why the slow ferment and possibly the yeast taste. Thanks for the pointers tho.