Jim's Beer Kit

WalesAles wrote: ↑

Mon Sep 21, 2020 7:00 am

timtoos,
Just add everything that you use to make a Christmas cake.
Very nice too!

WA

Unusual, but a dark Rum Xmas Ale sounds good WA!! Not keen on the mixed spice in Xmas cake personally.

Thanks, have saved as a word document ready for my next BBQ!

The Belgian high gravity beers I've made (they happen to have been MJ not Lallemand yeast, but likely to perform in the same way) I've kept them at 18 degrees for 2 or max 3 days then allowed to "free rise" as the initial fermentation is exothermic, then kept them at the maximum temp reached or twea...

Hi Bedders,
Slightly off question but I’m guessing the reason you are using a mix of crushed MO and extract (rather than whole grain) is volume in your mash vessel? If not, I’d use all crushed MO.

Make your own? Standard bottle brush plus bristles from a floor brush taped to the end using electricians tape - one of the wonders of the world! Lasts around 200 bottles before you have to replace the bristles although I usually then replace the brush as well. So, the silicon dishwasher proof bott...

Using carapils instead of 150 crystal malt would be an alternative, It adds the head retention and mouth feel character without too much caramel. I have also found naked malted oats about 200 g for a 23 L batch also improves both as well, as an alternative to explore. Both could be used together wit...

orlando wrote: ↑

Tue Aug 18, 2020 9:40 pm

Kingfisher4 wrote: ↑

Tue Aug 18, 2020 6:35 pm

Apart from the flapping false chamois £15 one (? how durable from reviews) has anyone solved this issue??

No.

Thanks. Succinct

Old thread and I know most keg not bottle, but I'm obsessional about clean bottles (always rinse immediately after pouring too). Have used a couple of cheap bottle brushes as above. Recently thought I'd got a great new brush until it had obviously scored a bottle base and created a potential fractur...

If one presupposes that saccharification is the only process in the mash tun, then it is reasonable to assume 60 minutes will be adequate for most simple recipes. Brewing with low calcium level has the potential of limiting beta amylase activity to less than the optimal period, so those brewers mig...

Hello, I am glad to be part of the group, sharing and learning advice! I would like to introduce my own homebrew supplies website which stocks malts, hops, yeasts and brewing equipment. Please check it out - KegThat.com Many thanks all! Hi, good luck with your venture. From a quick browse, lots of ...

From their 'standard' range, I highly rate the Kolsch and California Common yeasts, they really are excellent. I have had a good experience with the hog norsk yeast at 22° brewing a sort of strong bitter user upper with lots of EKG. Quite a clean yeast at this temp. I have a dark mild conditioning ...

No problem - that's what we're here for and I've picked up the vast majority of what I(I think :wink: ) I know from others on the forum. With dry hopping though it was following an experiment on brulosophy.com - an American web site where they do some controlled experiments to check out different m...

I've been playing around on this topic for a number of months. I primarily brew IPA's and have tended to major on Citra - best (and most consistant) results have come when dropping to 8C and then dry hopping for 3 days maximum. 2 days seemed just a little less aroma but little in it. Have now tried...

WalesAles wrote: ↑

Wed Jul 15, 2020 10:05 pm

cm,
200grs of cascade in 23lts!

WA

UK not US so lower AA? Still a citrusy centennial celebration though.

It's definitely a marmite yeast. I like it in stouts, not in pales though. Consensus of the best dried yeast ( I know many will say we need wet yeast, but not there yet) for these bitters would be really helpful. I had good success with London ESB in a bitter: 1.040-1.012 and tasted good. Thanks, w...