Jim's Beer Kit

Windsor doesn’t utilize maltotriose so if you’re mashing fairly high or if you have hot patches it could be that your wort is nowhere near as fermentable as you need. Windsor really needs to be mashed at 62 or so. Pellicle has probably formed as non fermented wort is full of good stuff for bacteria,...

Add all of the malt early on, it needs to go through the boiling process to remove proteins from the malt.

It’s the long exposure to heat that will break down the aromas, hops added in the cube won’t add much aroma if the wort is hot. There are other options - one is to reserve a portion of wort - a gallon or so - steep the hops for 20 mins in there, as it will cool rapidly, then add that into the cooled...

Thats great. Really glad you enjoyed it! Think it may be rebrewed this year, turns out it was so popular we could have done it twice and sold it through before october.

They break down into other substances and the mechanical action of boiling will drive off aromas. Sealing doesn’t work, myrcene has a low flash point.

Just dry hop, it’s easier and makes the most of aroma compounds!

65% isnt unheard of especially with a super starchy mash. If you’re concerned finish it with us-05 or nottingham which both work great in almost finished beer - otherwise I’d say you’re probably good to go.

Not debating it’s odd, but I use us-05 twice a week and tend to find it can misbehave, it’s got a fairly widely reported inconsistency too, probably more to do with importing than anything else. But I would call it a sign of flocculation/sedimentation and definitely wouldn’t dump it on visual. Have ...

Did you taste it? It just looks like yeast to me, us-05 is a top cropper that stays on top of the beer even after fermentation.

Priming ejects oxygen in the headspace so it’s definitely worthwhile. It’s also cheaper than co2 - it might not be neccessary to prime depending on yeast, s-04 usually carries on a little in the keg for me, nottingham will chew it bone dry. There’s a pressure release valve so you might as well get t...

Low alcohol is possible but without sophisticated measuring equipment it’s hard to know if it’s worked properly, plus you need to ensure not to pick up any oxygen. If i were to brew low alcohol myself I’d try an over temperature mash first, 74c or so, your attenuation will be under 50% but still tas...

Is the deadspace in contact with the rest of the water? If so i wouldnt worry too much, or maybe recirc at the start?

I love English Cascade, a much more refined and more subtle hop than its American sister. With English you don't get any of the unpleasant (to some) "catty" aromas and flavour. Although I have been informed there are 4 different cultivars of Cascade in the US, so maybe we got the nicer one. I do fi...

Apparently more to do with distribution than brewing Asahi want a UK base post brexit, fullers already export a tonne of london pride to japan...

Chrome plated tap isn’t the best material for fermenting on..

I would think you would want to retain as much protective co2 as possible without disturbing the sediment, so a little trial and error, as i doubt anyone is actualy aiming for a flat pint. Can i ask how you connected everything up? What width line, what line attaches to poly pins easily, any non ret...