Some more questions

[HomeBrewSels]

I'm working on a 'budget' Geordie Export kit (from Wilko £4.99) and its been in the bucjet for 6 days now. I didnt take the SG - slipped my mind in all the excitement - but its been showing 1012 for the past 2 days.

Could it be done already and ready for the barrel? Or am I being a little too excitable and should I leave it for a few more days? I'm not sure how far it should come down?

Also, I'm using a King Keg top-tap and was going to try priming the barrel with this brew? I've not done it before and the past 3 kits (2 brupacks and a Milestone) have tasted good without any priming. If I was to prime the barrel what would I need and what advantages/benefits does it have?

I posted a previous message about using those little Co2 'sparklets' and it was suggested that I could upgrade to something a little more powerful - the widgetworld option seems viable and they sell them in my LHBS.

HBS jr is due anyday so I need to make some decisions sharpish, who knows when I'll next get an afternoon to myself...

Thanks for your help.

HBS

[sparky Paul]

its been showing 1012 for the past 2 days...

I'm not sure how far it should come down?

Depends what you used for the 1Kg sugar addition. If you used Spraymalt, it will be finished at 1012. If you used Beer Kit Enhancer (50/50 Spraymalt & Glucose), I would expect it to drop further, maybe 1009 or so. If you used table sugar or glucose, you should be looking around the 1006 mark for a final gravity.

Look for constant hydrometer readings for two or three days for an indication that the ferment is finished. If you think that the gravity is too high, and nothing is happening, rouse the sediment in the fermenter with a sanitised spoon and give it a few days to see what happens.

Oh... and good luck with the other job!

[HomeBrewSels]

great advice - i used BKE so I'll give it a couple more days and try rousing if nothing else happens.

Any thoughts on the priming?

And thanks..!

HBS

[Horden Hillbilly]

great advice - i used BKE so I'll give it a couple more days and try rousing if nothing else happens.

Any thoughts on the priming?

And thanks..!

HBS

I wouldn't bother rousing it personally, if you have used BKE & your gravity has been consistent for 2 days you can assume that is fermented.

Regarding priming a kk, I always prime mine with 80g of granulated sugar dissolved in boiling water. After around 24 hours, I slightly pull back the pressure release rubber on the valve to purge the air in the barrel.

You can see how I do this on this page.

[sparky Paul]

Yes, as HH says, it's near enough not to worry about it if gravity readings have stopped moving.

Again, 80g of sugar seems to be that standard for kegging, I rarely keg so I'll leave it to the experts... Standard table sugar or glucose is fine to use for priming, the quantity is so relatively small it has no effect on the taste, unless you need to use something strongly flavoured (treacle, etc.).