Jim's Beer Kit

Peco plastic mash bin with controller - used once in 2016 and then bought a grainfather. It's been sat in the roof of my garage ever since. Will need a good clean but all appears in working order and the element doesn't look corroded I've also moved on to corny kegs so these are surplus to requireme...

Were both samples also at 20°C?

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Wilko sell fruit straining bags

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I got some from Ali Express a while ago and they were about 37p each. Took about 3 weeks for delivery from China mind. Not sure if you can still get stuff from China at the moment. They have a central plastic cup that you push into the keg when the pressure gets too low. Fish it back out and clean f...

Just take them out for a week or so, they'll carb up

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If you're drinking it fairly quickly and have a big enough fridge, you could always bottle it with a little extra priming sugar and bung it in the fridge after a day or 2. There should be some carbonation and (as yet) unfermented sugar for sweetness. I'd use plastic bottles though, just in case. Sen...

I've used that høg norsk yeast twice now and neither went below 1.012 so my guess is you're probably done with fermenting.

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I've got loads of empties I can swap for full ones

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As long as it's got no preservatives added into it, you should be fine. People add grape juice concentrate to wine kits and country wines all the time.

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Is it crushed or whole? It'll last longer whole.

Saying that, I'm pretty sure I've used crushed grain over 4 months old and it's been fine.

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Does anyone have experience next of using oak smoking “powder” to impart some oak flavour? I’m brewing an old style Keeping ale (albeit with Kveik yeast. Yeah, go figure!) and I plan to put a portion of it into a demijohn with some of my mixed ferm culture and I fancy a bit of oak character too. I ...

Thanks Steve. I've been googling it like mad and watching videos, so I've got an idea of how to go on. I was more after tips on the best places to get a scoby from and whether or not getting a cheap vs expensive one made a huge difference. I'm looking at it from a brewer's perspective obviously, bu...

Anybody here into making this stuff? I've made it myself in the past, Jim. It's a bit of an acquired taste, can get very sharp and vinegary the longer you leave it. I cultured my own scoby (Symbiotic Culture Of Bacteria and Yeast) from an unpasteurized bottle I bought from an organic shop on Heaton...

It's always been a sludgy disaster for me in the GF. I exclusively use bags/socks for pellets. Not sure on the efficiency drop but I never had any success without, so have nothing to gauge against.

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I've used their Høg Nørsk yeast in a smash and it ferments fast and clean. Really liked it and bought a few more packets for future brews. How long did it take to ferment out? Did you go for the top range of 27c? The whole reason I used it was because I had another brew on the go in my temp control...