Jim's Beer Kit

I've always used lactic acid due to Glasgow water being so soft. It's also handy for use in beers if you want a bit of that lactic tang and don't use a yeast that is a big lactic acid producer. Also used it in bread making too as a flavour component and when making invert.

You might hate me even more, check out biershopbayern.de they are good for fresh bavarian beer. Although it looks like berlin has you covered! Weak pound doesnt help though for us in the uk the beers cost about £3 each after shipping. Still worth it though for scratching that itch One thing i notice...

This website is good for franconia as a whole, they also have a very old school discussion forum

http://www.franconiabeerguide.com/

Franconia as a whole is still my favourite beer destination

Annafest is worth going to, start at the top and work your way down

I was thinking of using that one.

I did like the kolsch yeast when I used it, not felt the need to revisit the real ale and us pale again though.

Been wanting a pH meter but the price of the voltcraft has been putting me off, has anyone on this forum/other uk forums used that one LeeH?

Bako I think will sell you refiners syrup in 25kg amounts which isn't as bad as trying to get it from ragus Still though you would have to really want to use a lot of it or split with a few people
http://www.bakonw.co.uk/downloads/2019/ ... df#page=25

I didn't realise they had two sets of yeast

dbambrick996 wrote: ↑

Mon Dec 02, 2019 11:52 am

The hell yeast is an excellent lager yeast

What temperature did you ferment it at and how many packets? I probably can't brew till february at the earliest so it could still be cold enough for me to ferment in the garage

Been over a year since this thread has been updated and I'm planning more beers once my injured leg has healed, so I'm wondering what crossmyloof yeasts people have settled on being good/not so good?

My favourite ones have all been based on some the historic recipes that Ron has posted over the years, usually things like export stouts. I never brew a recipe more than once though. They are very strongly flavoured due to the BP and brown malts and age very well Something like OG 1.072 Pale Ale 70%...

You can also mix dry yeasts to expand their usefullness, eg if you like the esters from windsor but want it to attenuate better you can mix it in with some nottingham. One of the Dark Star brewers posted an old recipe for one of their strong ales yesterday and they used Notty and S04 at a ratio of 2...

Yeah, they were decent. Fried them off in butter with a bit of lemon juice and some herbs iirc

Greg wrote: ↑

Sat Sep 07, 2019 4:30 pm

Harvested my First Gold today, always less fun that sounds!

Nice! What beers do you have planned for them, if any yet?

What did everyone get this year then? I managed to have about 1kg of hallertauer mittelfrueh dry weight ( glad I like it) and still have another similar amount to pick but I don't think I will, also brewed a centennial wet hop beer today with 1.5kg of wet hops and can probably pick another kg tomorr...