Jim's Beer Kit

Chris, subscribe to Brulosophy podcasts, they did one on this subject. Quite possibly on their website, too.

I've made some decent 1 - 2% beers and they serve a purpose (hoping to brew another tomorrow) but you really can't quite match 'proper' beer. It's quite an interesting challenge trying, however. A good yeast can help, I like using Weihenstephan because you can get a lot of flavour (comparatively spe...

I've heard of the 'whirlpool' technique but not tried it. I assume that after the wort is cooled it's then given a mighty 'stir' and all the rubbish collects around the outside of the internal circumference and settles there out the way - am I right, or how does it work? Do you use a special paddle...

Just had a look at them, they look very good.

Only heard about this place today and was thinking of buying some stuff, I don’t think I’ll bother now. Not much use if he only answers on Facebook as I’m not on it.

Thanks guys. I'm now torn between carrying on for now with buckets, getting a fermentosaurus because MM has a good deal on them or going for broke and getting a SS conical.

I did a fair bit of research on New England IPAs and 1318 is the generally agreed yeast of choice in the US.

I don't think they result in clones; the commercial "5AM Saint" seemed to have a "lavender" note to the hops, whereas my own followed more "tropical" flavour of lychees and (occasionally) grapefruit. My notes says the commercial stuff (side-by-side comparison) was "brighter" and more acidic in flav...

I'm tempted by the fermentosaurus after reading these comments plus a bit more research.

Hi, Kev - I control temperature in the usual fridge style contraption, so it would need to fit in that. I do collect yeast and I'm not sure why the conical is better for that? Is it just because it's easier to drain or does it help separate the trub from the yeast? I like the idea of being able to u...

I'm thinking of investing in one of these or similar, but it will be a big outlay for me. Can I ask people's opinion of these, specifically why I should buy one! I'd also be interested if there's a cheaper, just as good alternative (Klarstein at £80 looks OK but is not conical). I'm looking at a 25 ...

Rob - are you saying heat to 80 pre ferment or just post? I only add water pre ferment.

Eric - that's helpful. Can I ask two questions: 1. is it ok to use water from the tap (I have been advised this is OK if the tap is sanitised and then run for a minute) 2. should the tap water be treated to address the PH issue.

There is a good calculator on Brewers Friend for dilution. I believe 'liquoring back' is an accepted technique (obviously with the right sanitation) and I've done it when I have lost too much to evaporation.

These are now available at a further 10% off (and have been since Black Friday). I'm very tempted but can't see how that tap can be cleaned properly.