Jim's Beer Kit

I'm intrigued by this comment "If bottling watch that S-33 yeast, it has a tendency to slowly munch through the dextrins it left earlier". As per the no/low alcohol thread, I have now bottled 3 different S-33 fermented batches and wondered why they have slowly become more and more carbonated over th...

Thanks PeeBee, I will try the slightly hotter mash next time as well. I have the advantage of only 20-23 L batches, help drinking them and also plan to get round to another soon. In addition to earlier posts, lessons so far mirror your comments. Wheat Malt in conjunction with Munich has been a good ...

… One thing I've been looking for but have not found yet is what is the sugar composition of a cold extracted wort. … Doesn't go down to "cold" but does go down to 45C. May be not what you're looking for (and you may have it?), but I do know you like this sort of stuff and I'm finding it pretty int...

Be careful not to "suck" the contents of the air lock back into the fermenter when you crash cool, particularly if you've used a blow off tube into a larger bottle/airlock, a pint of starsan mightened be the best addition to your brew Sent from my VOG-L09 using Tapatalk Good point - I have a bubble...

Hi Rob I bottle so others will better advise but my regime now is to drop (in the fridge) to 8C, add finings (gelatine) and then drop to 2C for at least 3 days. Does depend on what I'm brewing as to whether that's long enough - the hoppier the more likely it's not so a week - if you can wait that l...

Some form of drainage (ideally a screed floor with multiple floor drains) would be my first choice for something that's hard to do later. On the subject of steam - extractor fans aren't very effective unless you cover the kettle and have a duct going outside. Or I would consider the idea of a steam...

Have used ginger before - a little goes a long way (in fact i used to make a ginger saison). I would imagine dried ginger powder would fit the advice above, have you by any chance tried fresh ginger root as it may be more subtle and flavoursome? If so, in what sort of quantity in a saison? As an as...

I have used Liberty Bell about a dozen times and have never experienced this. The only recurring issue I have seen is continuing slow fermentation/ over gassing in bottles when stored at ambient temperature in the garage in bottles, when hot over the summer. I did see a similar very vigorous start w...

I know I just recycled mine, but can’t remember whether it was because the shape of the bottles wasted lots of space in my storage or whether they were some of those labels which are almost impossible to easily remove from the bottles!

[/quote] I've just been given a couple of bottles of this St Peters beer. I'm afraid to drink it now! [/quote] When they first released it, it was only in a four pack. The best that can be said for it is the bottles are attractive! After one sip, the rest of that bottle and all of the other 3 were b...

Agreed, the only extra point to watch is that the GF is not so full that you risk a boil over. Unlikely but I get significant froth forming from about 96 degrees C and the grain tube might exaggerate the frothing as evaporation is reduced. I've never had this happen yet but I know some people try to...

That’s great, thanks I will investigate and incorporate in future use.

Thanks very much for that really helpful reply Northern Brewer. Do you have any reference for future information with regards to the good keepers and bad keepers in hop types? Similarly, the rates of expected deterioration in alpha acid and flavour with the sort of variables you quote above would be...

I used to post a bit on here years ago, not much but I seem to have lost everything. Username password the whole shabang. Any way they let me back in again so thanks for that. I've been brewing for a number of years in one form or another, currently BIAB. I live in Greece now and can get my ingredi...

I am about to try a “tribute” to St Austell Mena Dhu Cornish stout which contains liquorice root powder. Is 1gm / litre about right at end of boil to give enough flavour without being overpowering??