Jim's Beer Kit

They also provide a link to this document: https://www.murphyandson.co.uk/wp-content/uploads/2018/09/DWB-TDS-2018.pdf and it contains this 9g of DWB per hl of your brew-length increases calcium levels by 15.6 mg/litre (ppm) and increases chloride levels by 15.4 mg/litre (ppm) and sulphate levels by...

Using DWB and baking soda only, Brewfather came up with this as a match for the target profile: Ca = 76, Mg 0, Na = 18, Cl = 78, SO4 = 156, HCO3 = 42 What amounts please? Anything you like because that just does not balance. Subtract the RO profile from the target and you get Ca = 75, Na = 10, Cl =...

The following is taken from Brewing Science and Practice by Herbert Lloyd-Hind late 1940's edition. The analysis is similar to that done by Edmund Southby circa 1880 though not necessarily the same analysis. Multiply parts per 100,000 by 10 for ppm Sulphate to chloride is a lot more than 8 : 1 so ju...

Why do you rehydrate, Guy? Two reasons, neither of them particularly scientific. Firstly because it seems to me it might help disperse the Protofloc faster in the boil. Secondly, because I forgot the 1/4 tablet a few times , but it's harder to forget a small jug of water with the Protofloc in it! G...

Check your magnesium and sulphate entries

Read it. How does this help? Am I missing something? It answers the question of what is food grade. If it complies with that then it is food grade irrespective of how it has been handled. Problem is that it is unlikely that any of that will be listed on the packaging and the supplier probably canno...

EU reg on food additives Whilst we may have left the EU the above regulation is probably still in force and probably exists as a Statutory Instrument. It can be downloaded or head to the bottom of the page just past "Publication details" and "view more" the document is viewable and can be searched....

Yes it is taken from the 1736 print run. As to the malt you only have three to choose from, pale, amber and brown. So another bit....... The brown Malt is the soonest and highest dryed of any, even till it is so hard, that it's difficult to bite some of its corns asunder, and is often so crusted or ...

For Brewing strong brown Ale called Stitch. This is most of it the first running of the malt, but yet of longer length than is drawn for the Stout; It has but few Hops boiled in it, and is sold for eight-pence per Gallon at the Brewhouse out of the Tun, and is generally made to amend the common bro...

Paul, this may be of use to you

Presently I find myself challenged to follow PeeBee's endeavours to uncover what historic beers really were, and in particular those published by Ron Pattinson of Hancock from 1888 which appear to have had a massive proportion of sugar. As in the following where ratio of malt to condensed wort to s...

Eric wrote: ↑

Fri Apr 22, 2022 12:30 pm

I wish I'd bought that cheap polarimeter.

When you do buy one you might want to buy THIS exciting tome. In it you will find most of the equations necessary for polarimetry and for those that aren't there you can practice your substituting into an equation ability to get the one you want.

That's a moped lift!

No idea how the youtube button works on this forum so..

https://youtu.be/ohyMRATOt5U

It can probably be built without using all the machinery he's got in his parents' basement

There should be an old thread on JBK somewhere in the distant past of a windscreen motor set up spinning a sparge arm which was then gravity fed with liquor, combine that with a VA and & you can treat your MT as a lady, long and slow, rather than a modern day GF hard and fast ;) Search Wallybrew's ...

I’ve never used it so no experience and I’m assuming it’s a powder so maybe 100% maltodextrin You’ve added 3.4kg of malt extract which at a guess is about 80% solids so excess SG from that is: 3.4 x 0.8 x 38.6 / 18 * 10 = 58.3 so you should get 7.7 from the maltodextrin I just calculated the maltode...