Jim's Beer Kit

I have had good experiences with Mangrove Jack's Wit, Tripel, Bavarian Wheat and the Newcastle Dark Ale (or whatever they renamed it to)..

They're not sgood flavour descriptors are they. I was under the impression that they pasteurise all their beer, but I could be wrong! Worth trying again with something from Boon/3F/Cantillon. I think the Mad Fermentationist has a reasonable list of what sour/wild ale is pasteurised that is a reasona...

I had one of these the other day and they really are making amazing beer. They really manage to mix the dark malts and hops together well. === The post above is fantastic. Not only do they give you a recipe, but all that information. It only serves to reinforce my believe that they're not only one o...

Hi, it was me that jaroporter mentioned. I have brewed 3 raw ales this year (hoppy 3.5% table beer, 4.5% Pilsner and a 10% Wee Heavy), after the mash i heat it up to 75c to pasteurize, then cool and ferment. The table beer is the oldest, kegged in January and it's still tasting great. Jumping on th...

They are definitely using something different for their pales now. Smacks of Conan strain now (including turbidity). Simpsons LC MO. For their main grist. They've always been a wee bit hazy, but yeah, seems to have increased. I'm not convinced it's conan.. I could swear I saw reference to them usin...

I don't know that they use US-05 anymore. I can't remember where I saw it, but pretty sure I saw a rather ambiguous reference to a house strain recently.

Don't worry about adding hops post-boil. Plenty of us have done it for a long time with no infections.

[quote="gibbiem"]I used some in a Stone Arrogant Bastard clone. Turned out spot on![/quote]

Me too, about 10%. Still in the FV though..

Special B smells delicious. There's a new 'Double Roasted Crystal' on the way that's supposed to be similar.

Totally just saved 72p