Jim's Beer Kit

NS blends well with a more pungent hop too like Chinook, Green Bullet. There’s Hallertauer Blanc too which shares similar qualities although less refined than NS. A bit like putting ketchup on a fillet steak hahah

With small boil only additions I’m not surprised the aroma isn’t coming through. It’ll sort of add fruity complexity but only a gentle flavour really.
Chuck 100-200g in the dry hop and watch it shine!

How are you using them? I’d dry hop only with NS.

Pro brewer here. Go get yourself some experience/IBD qualifications and you’ll find an assistant job eventually. Let someone else worry about financial ruin while everybody around you meticulously drives the price of a cask down. Either that or just cuckoo brew, focus on your brand and sales, only a...

john luc wrote: ↑

Fri Apr 12, 2019 9:23 am

The buzz without the brewers droop

No such luck, it’s hops that cause that! No getting away! Haha

Some time ago I heard that the big brewerys were involved with research into a new strain of yeast that can ferment a wort but not produce any alcohol. If such a yeast can become viable then the whole new world of beers that taste like beer with no alcohol would truly take hold. However try as I ha...

Yeah. I’ve been off it due to illness for a month and tried most of the alcohol free beers that are reasonably well available - thornbridge, brewdog and infinite are all pretty great and I don’t feel I miss out on anything drinking them.

I guess whether that happens remains to be seen, breweries are investing in expensive alcohol removal systems rather than a simple to use yeast, it’s an emerging market and heineken are investing in it so it’s bound to blow up. By far the best way at the moment is to brew a 0.5% beer with loads of s...

Food grade is usually HDPE so it should be ok but it’s unlikely to be pressure rated so I wouldn’t put much gas on it or risk a beer shower. The beer will likely chug along slowly after you have put it in the vessel so it’s tough to say - it’s why pressure ratings exist.

Malts can vary fairly wildly. I’ve had Vienna that turned out practically brown (weyermann blamed my mash tun, pfft). With bulk malt we get a spec sheet for each batch and adjust recipes if needed, so if you’re brewing high colour beer or are particular about the colour of the end product, I’d highl...

Yeah, good malt for chill haze. Does what it says so it’s great for cold pale beer. Got a nice honeyish taste too! I know a few fairly large breweries round here who use it en masse...

Earthy is usually autolysis but if you’ve changed yeast thats probably unlikely unless you’re fermenting somewhere warm? Are your elements crudded up? Water from a mains source or a well etc - could be sediment in water? Grain well stored and free from pests/mould? Water filter might be an easy fix ...

Is it packaged? It’s not unreasonable to add DME and get it to a more respectable 3.5% or so. I wouldn’t add vodka in a weak beer, the profile is probably too delicate plus its expensive. Tbh a 2.6% elvis juice sounds like a great patio beer to me. You could also brew a 6%ish beer and blend them in ...

I did hop infused vodka once and that was yellow. I guess lupulin has a lot of colour

It’s usual, they are mass processed. A brewery i know found a dead bird in a pack once.
If you want clean hops buy pellet or cryo!