My fermenter now has a Geordie Export which I dry hopped with 1oz Cascade (after three days) but it seems to have stopped at 1012 so a gentle rousing will hopefully sort it out.
Anyone tried the above Export?
Ah, result.
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stevezx7r
Ah, result.
I've just sampled my Youngs Lager which was first done in a normal fermenter then put in a keg and now i've moved it to bottles and I must say it's really nice and clear. I think I'll do this from now on as it seems to help filter out the yeast making it look better and it also seems to give it more sparkle which was always missing from my previous lagers. This kit is now my favorite and at around a fiver in Wilko's I'm laughing
My fermenter now has a Geordie Export which I dry hopped with 1oz Cascade (after three days) but it seems to have stopped at 1012 so a gentle rousing will hopefully sort it out.
Anyone tried the above Export?
My fermenter now has a Geordie Export which I dry hopped with 1oz Cascade (after three days) but it seems to have stopped at 1012 so a gentle rousing will hopefully sort it out.
Anyone tried the above Export?
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frutbunn
Re: Ah, result.
I've been thinking about something like that too. Did you prime and mature in the keg, then transfer to bottles? Or did you mature in the keg, and prime in the bottles?stevezx7r wrote:I've just sampled my Youngs Lager which was first done in a normal fermenter then put in a keg and now i've moved it to bottles and I must say it's really nice and clear.
Drinking a pint of it now! I don't think you'll be disappointed with it. It needs a good four weeks to mature though.Anyone tried the above Export?
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stevezx7r
Hi, I did a bit of both. First I primed the keg then added the beer then after a week or two (one week at room temp then another week at 7C in the fridge) I primed a couple of litre bottles thinking I would be transfering some yeast sediment which didn't happen. So these bottles ended up being quite sweet due to unfermented sugar. The rest I bottled without priming and they have been sitting in the fridge for a few days now and taste great.
As for the Export, I meant to give it a stir tonight as it appears to have stuck at 1012 but forgot. I'm going to stir it tomorrow and leave it 'till at least Sunday (started it last Saturday) then if the gravity has dropped to 1006ish I'll transfer it to the (primed) keg, leave it for around 10 days at room temp then pop it in the fridge for a week and then into bottles to finish off. It smells nice already and tastes pretty good too but it's still cloudy and is only around 3.4% when I'm aiming for 4%. This was made using 1kg light spray malt then dry hopped with cascade.
As for the Export, I meant to give it a stir tonight as it appears to have stuck at 1012 but forgot. I'm going to stir it tomorrow and leave it 'till at least Sunday (started it last Saturday) then if the gravity has dropped to 1006ish I'll transfer it to the (primed) keg, leave it for around 10 days at room temp then pop it in the fridge for a week and then into bottles to finish off. It smells nice already and tastes pretty good too but it's still cloudy and is only around 3.4% when I'm aiming for 4%. This was made using 1kg light spray malt then dry hopped with cascade.
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frutbunn
Cool, been wondering about bottling after keg conditioning for awhile now. I'll give priming the keg and maturing it a few weeks, then bottling without priming sugar a go at some point.stevezx7r wrote:Hi, I did a bit of both.
In fact I may draw off a few bottles of my conditioning Admiral's Reserve. I've got a gas dispenser free so can add C02 after opening the keg.
So it's not just me then... Had LOADS of trouble with the Export too. Stuck at 1012 too. In the end after 12 days and re-suspending the yeast four times it got down to around 1008... Then it took 10 days in secondary to become even remotely clear enough to bottle...As for the Export, I meant to give it a stir tonight as it appears to have stuck at 1012 but forgot.
Turns out nice though!
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stevezx7r
Typical, I even used yeast vit AND two packets of yeast due to a "problem" I had with the fermenter tap. This is the second time the tap has leaked, the first was due to me not tightening it up properly and the latest (with the export) was due to the tap nut threads becoming cross threaded. 
I had my arm up to it's elbow in wort trying to screw it on, only to feel that "click" as it went over the threads.
The wife was not best pleased when she came in and found me mopping up a litre or two of wort off the kitchen floor.
If it ends up at 1008 from an SG of 1038 that = 4% which is a decent level for a session beer.
I had my arm up to it's elbow in wort trying to screw it on, only to feel that "click" as it went over the threads.The wife was not best pleased when she came in and found me mopping up a litre or two of wort off the kitchen floor.
If it ends up at 1008 from an SG of 1038 that = 4% which is a decent level for a session beer.
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frutbunn
Opened one of my last three bottles of the G-Export earlier Steve. It's had about five/six weeks maturing now and it's really starting to come into its own. Wish I'd left them all a bit longer...
With the problems I had with it, I marked this one down as 'cheap plonk - probably awful/ruined', but it comes out well in the end.
I think I'll probably make another one - even given the problems I had with it. It's definitely one of the better Geordies if you ask me!
With the problems I had with it, I marked this one down as 'cheap plonk - probably awful/ruined', but it comes out well in the end.
I think I'll probably make another one - even given the problems I had with it. It's definitely one of the better Geordies if you ask me!
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stevezx7r
I'm going to keg mine tomorrow (Tuesday). I've had loads of grief with mine too including having my arm upto it's elbow and now the wife has had to do the same as I was out and the tap leaked again. Anyway, it's at 1010 so it should be around 3.7% and to be honest I can't wait to get it out of my sight. I was thinking of bottling in five two litre bottles each with a different priming sugar and put the remaining in the keg.
I'll let you know if I spill any more.
I'll let you know if I spill any more.
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Sheepy
I guess you used seedless? What was the OG?-
Sheepy
Yes it was seedless. Started out at 1042. Think i may have added a wee bit more glucose from a packet that i had nearly finished as well. The beer is lovely and clear and has a slight hint of raspberrys and a slightly acidic bight which is very pleasant when served chilled. The raspberry flavour has improved with conditioning so couple more weeks and it should be great.
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stevezx7r
Sounds good. I'm going to keg mine in a second, just waiting for the keg/bottles to empty before grabbing my filter, hose, funnel and sugars. I can only find 7 litres worth of bottles so I will do one two litre bottle with honey, one with a jam (thanks Sheepy ) of some sort (I have two kids so I have a good selection) and the keg will be normal T+L. I think the other bottles will be benchmark/testing bottles.
I intend to keep this stored for at least 4 weeks but knowing me I'll have two pints left before I again think "I should have left it for longer...."
) of some sort (I have two kids so I have a good selection) and the keg will be normal T+L. I think the other bottles will be benchmark/testing bottles.I intend to keep this stored for at least 4 weeks but knowing me I'll have two pints left before I again think "I should have left it for longer...."