Jim's Beer Kit

yeah its quick and it drops quick too. Bottle it within a week easy

Porter and stouts for sure if you want to use a lot of it, eg



edit, this is an older inspired by Hareys recipe, not sure if the efficiency is right etc

Brakspear did it in the past

Some yeasts need it/rousing/direct o2 as they have higher o2 requirements , some don't at all like us05/chico which have relatively low requirements

Here is my weisse using the recipe I posted earlier in the thread. 6 days in primary then bottled and this is it at 13 days after brewing it. Corker of a beer. It's a few shades more blonde than the pictures show.

Was reading this and remembered this thread, quite in depth if you are interested. http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/ Yes a good article. Although, it led me to try a multi-step mash which resulted in a weissbier which fell way short of its' target...

Looking at willingham nursery's list, the strongest american style flavoured ones would probably be centennial and chinook. I grow centennial here in scotland and it isn't as potent as the commercial US stuff as TheSumOfAllBeers says, our climate doesn't suit those types of hops. But it is a nice ho...

Was reading this and remembered this thread, quite in depth if you are interested.
http://braumagazin.de/article/brewing-b ... d-to-know/

Here's a good recipe, similar to the one above but involves a step mash OG 1.051 FG 1.010 Wheat malt 60% Pils malt 35% carahell 5% soft water, about 40ppm calcium, 70ppm chloride and 20ppm sodium (so just use calcium chloride and sodium chloride) don't bother adjusting mash ph. the ferulic acid rest...

supposed to be the yeast, bengal lancer is the best example of "marmalade" I have tasted I think. Also that NEIPA that wasn't really a NEIPA they did with Cloudwater a year or so ago was a very good example.

I wonder if it's in conjunction with the hops they use as well though

Hop shoots are apparently the most expensive vegetable in the world :0 . Has anyone cooked with them?

Nice! I've got some shoots starting but no leaves yet

But he's not saying the pH of the water is important, he's saying the pH of the mash and the sparge water is. Which is a different thing to what you are assuming he said :) - i think at least And are you saying you like lagers with such high calcium levels? Can you point me to some commercial ones a...

sweet potato has lots of amylase in it doesn't it? I wonder if that would make a decent wine, mashing it as you would with grain

Yeah that's loads of carahell. I've used a bit of it in pale ales and saisons to add a touch of malty sweetness, up to 8% I think. Also why are they using cascade and hallertauer hops in a bo-pils? Bags of saaz only please

I think there is merit to at least looking into eliminating HSA, but it isn't necessary for a lot of beers that homebrewers brew imo. That said if you want to brew lagers and really hop forward modern american beers and be a technical brewer then it's well worth a look, there is a lot of good info o...