Jim's Beer Kit

alexlark wrote:Yea I've been using the same from Poundland for a while now. Good price too!

How much was it? [emoji12]

Sent from my SM-G973F using Tapatalk

This bloke has them on the side too...

https://youtu.be/vBmMylCu97A


Sent from my SM-G973F using Tapatalk

￡13.56 16%OFF | Sodastream Soda Club Co2 Cylinder Refill Adapter with Connection W21.8-14,CGA320 with reinforce hose and on/off adapter
https://a.aliexpress.com/_mrTV2eJ

It's cheap Chinese but might be worth a punt.

Sent from my SM-G973F using Tapatalk

Were both samples also at 20°C?

Sent from my SM-G973F using Tapatalk

Wilko sell fruit straining bags

Sent from my SM-G973F using Tapatalk

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

Sent from my SM-G973F using Tapatalk

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.

Sent from my SM-G973F using Tapatalk

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

Sent from my SM-G973F using Tapatalk

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.

Sent from my SM-G973F using Tapatalk

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.

Sent from my SM-G973F using Tapatalk

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...