Jim's Beer Kit

Agree with f00b4r - have started bottling to 1lt fizzy water bottles using a couple of the caps and works well.

So I just did a citra dark and added 100g of citra pellets in a bag for 10 days. So my question is if the bag is useful for my next brew? Hear people use some for bittering but 100g seems a bit much so I was more thinking about adding at flame out and steep for 20 mins. Recipe I was looking at was a...

So did this on Tuesday - for 24 lts @ 1.056 so think my boil off is a bit low. Pitched the yeast (SO4 cos I forget to bring the new yeast I bought from crossmyloof). I have 100g of in unopened citra in the freezer, 30g of leaf as well and 100g of 2016 citra pellet. What do people suggest for the fin...

Hi all, so bit of an off brewday today. Decided to do a Pilsner and wanted to bottle and keg my IPA that had been sitting with some finings for a week. Problem 1: Brew on and all's well until I get to sparge 2. Thought I had a stuck mash but after stirring it was that the bazooka had come off! Decan...

yeah suppose I can just put it back in the fridge again and restart when I need.
Not sure on a witbier rye - don't have any more wheat left so it was just 50/50 pale rye and mo.

I planned out a couple of brew to use up some of my older grains etc. and also had two recycled yeasts in the fridge which have been there a while. So the plan was a Raspberry Wheat using a Wyeast 3944 (Belgian Witbier) starter and a Rye Beer using a Wyeast 1056 (American Ale) starter. Both the yeas...

Hi,

I did 23l on the Sunday - added an extra 300g of dark crystal by mistake - but should be close !

C

I did the same recipe as alexlark and put into a cornie on Sunday - tasted nice then and hoping to do a compare in a week or two. Hobgoblin is a good beer.

Hi all,

well I got to brew it yesterday and is in the fridge at 18c now.
I accidentally(!) put 300g of dark crystal as well as the pale, caramalt and torrified wheat (was doing a 25lt batch was upped them to 300g).
Have to wait and see what it does.

C

hi all,

thanks for the replies.
I am going to keep it for the 4 weeks just because that is when I will want it to drink - I might sneak a taster before then!
Think I will put the fining in as I have a sachet and do want it to be as clear as possible.

hi, I started a czech lager a couple few weeks ago and it is now ready for conditioning\lagering. I was going to move it into a cornie and then keep that in the fridge at 3-4c for 4 weeks or so. Then I would server straight from the cornie. I was going to add some finings or polycleer to make sure i...

hi all, with a hefeweizen it is often mentioned to swirl the bottle and add the yeast sediment to the glass. How would you achieve this if you kegged the brew - other than giving it a shake each day before you pour a few? Obviously it must be possible as you get Hoegaarden on tap (not a hef but clou...

hi Piscator this isn't your play to get better brewing equipment\facilities is it https://www.youtube.com/watch?v=D0kDSth79uQ do like the little look from the dog at the end! Recipe looks nice - does this come out dry with that much fermentable adjunct or do you mash high to counter this ? C ps hope...

Hi Pinto, was on the back of the smack pack. Looking at it now I think they do not make specific packs just a generic one and print the type of yeast on the front so most would probably be 18-20c. Will go for the 12c then - times not an issue really but will have a look at that info. I tend to just ...

hi,

I did the Czech lager from GHs book yesterday using the recommended Wyeast 2001 Urquell yeast. The recipe in the book says ferment at 12c but the pack suggests 18-20c.
Which would be best? I started it at 16c but can raise or lower over the next day.

thanks,
C