bottling my (Geordie Scottish Export)

[corby_brewer]

When it comes to bottling my (Geordie Scottish Export) will it be ok to add ½ teaspoon of brown sugar? Instead of white sugar I’ve been told that using brown is doesn’t make it to sweet. Any suggestions. : :drink:

 

[falafael]

that will be fine mate! :

 

[corby_brewer]

thats it my G S Export is now bottled :party: only took me 2 hours and that was with the wife doing the capping, bless her. tried a littke experiment i used dark brown sugar in 20 of the bottles (it smelt and tasted a bit nutty) and light brown sugar in the rest. cant wait now to taste the results. : .
also just started another young bitter kit, with this one im going to use the dark brown sugar which i used to prime the G S Export, just to see how in goes.

 

[tubby_shaw]

Keep experimenting :thumb:
Let us know the results :

 

[corby_brewer]

that's the young's bitter kit done now. I did use the dark brown sugar. Its got a very sweet nutty aroma in the bucket. used the hydro and the SG is at 1.046. that's the highest SG I've had in any of my kits.just wait now till fermentation as finished, hopefully it will come down to 1.004, that way i should get an ABV of about 5.8 which sound good to me :clap:

 

[llannige]

Nice one on the bottling. :thumb:

All the best with your latest.

 

[Wez]

that's the young's bitter kit done now. I did use the dark brown sugar. Its got a very sweet nutty aroma in the bucket. used the hydro and the SG is at 1.046. that's the highest SG I've had in any of my kits.just wait now till fermentation as finished, hopefully it will come down to 1.004, that way i should get an ABV of about 5.8 which sound good to me :clap:

I normally work on a 70% attenuation with kits so you should reduce by 70% of 1.046 (70% of 46 is ~32) so i'd expect it to get down to 1.046 - 1.032 = 1.014 which will be 4.2%

The calculators are useful where checking expected FG is concerned..

calculators.php?#ATTENUATION

:thumb:

 

[ano]

Any reason why attenuation would be much higher? In AG say you get the mash temp a bit low? Or infection? Maybe I misread the first reading....?

 

[corby_brewer]

below are a couple of pictures (thats if i managed to download them) of my young u brew bitter, with a nutty brown sugar experiment. 24 hours after start...




[wez edit to remove img code]

 

[corby_brewer]

that didnt work, lets try again

[wez edit on pics]

 

[Wez]

Looks like a good fermentation to me :thumb:

 

[corby_brewer]

thanks for sorting my pictures out wez :thumb:
ill get the hang of it soon. :pray:

 

[corby_brewer]

my young u brew bitter, with a nutty brown sugar experiment, is now bottled. it took another 2 hours :) couldnt resist having a taste, its got a slight nutty taste and smell to it. i used the same sugar to prime the bottles, so hopefully it will give it a bit more taste.