Jim's Beer Kit

PeeBee wrote: ↑

Mon Dec 14, 2020 1:26 am

However … "real ale style beer (which - sorry - is relatively flat in beer terms!)" is fighting talk! Not that there's any fight in me, I couldn't disarm a two-year old girlie who may be armed with a rattle.

Good job I didn't say anything about it being warm and oxidised then

Of course, don’t ignore line balancing if you like beer that isn’t flat. I don't get that? What is "flat"? I think you will probably think 1.1 - 1.2 "volumes" of CO 2 is "flat". In which case your post proves my point: Ignore the line-balancing stuff at low pressures because those tables are writte...

Of course, don’t ignore line balancing if you like beer that isn’t flat.

Hi folks Has anyone done Bochet before? For the uninitiated this is mead made with caramelised honey. I had some heather-ish honey left over from cappings which had been sitting around and absorbed too much water so thought I would give it a bash. Partly in the hope of making something I like more t...

orlando wrote:Getting mash pH into the right range. Using enough Calcium. Requires you to ignore US advice.

Don’t how I forgot this - yes - since I started treating my water, beer clarity has become much less of an issue. Water is very soft where I am.

Cooling once fermentation is over helps too, as does transferring to a secondary fermenter before bottling/kegging. You could use a fining agent post fermentation but I find the other methods already mentioned effective, and free.

Thanks Wilfh. Must admit I never check OG until my wort is all cooled and in the fermenter, but is obviously a bit more demanding so will need to change my method a bit!

AB22 tonight, a good fighting beer but not inclined to replicate this one, too much like unfermented wort.

I bought a beer gun and I don’t get on with it (anyone want to buy!?). In retrospect I don’t know why I bought it as the whole idea of kegging for me was to save time, moving beer out of a keg into a bottle is something I’m not prepared to spend time on, but each to their own. What I do which I do f...

I've used 3 packets of nottingham for a 13% stout without any issues. Fermented well with no off flavours. Make sure you have some oxygen in there as well and you should be good to go. ... My favorite big beer so far was the simplest one I've done. Basically 90% pale malt 10% sugar (but you could u...

Thanks chaps, did you double up the yeast quantity for the high gravity wort?

Hi folks I'm getting the urge to brew something "big" that will benefit from ageing. I'm thinking along the lines of Brewdog's Abstrakt (AB) series. Had a bottle of the AB:24 (https://www.brewdog.com/abstrakt-ab-24) a few nights ago and it was lovely. I might very well try to clone AB24 from DIY dog...

I would also suggest malic acid. I usually have the opposite problem of too many cookers!

As Carnot says it is a PITA at racking time. I have found that if you stop the flow momentarily, a lot of it will stick to the side of the FV and stay there. Keep doing this as you syphon it out and you'll be surprised how much you leave behind.

Looks nice, thanks for the comments.

May start a thread if I get a batch on.