Jim's Beer Kit

Anyone know if this is the same orange peel? https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.co.uk%2Fulk%2Fitm%2F123834907119 Yes, i believe so. We’re selling this batch now and it’s great! The nielsen massey extract tastes great dosed at 0.4ml per litre. It cuts through enough but i...

The only major difference is under 77c the enzymes are still active, so they can change the profile of the beer. Souring occurs around 45c and takes at least 12 hours.
The loose trub would have settled too, maybe on the element, so a stir would have helped!

Might need a new probe if they’re not expensive? Contact the company for spares...

Yeah it’s an odd claim and certainly not a true one, haha. I wonder if oils bulked with ethanol are classed as just in suspension or something, pure orange oil would be pretty full on! That looks very similar to what I used. Oil of orange being the main ingredient. Be interesting to see what effect ...

That looks very similar to what I used. Oil of orange being the main ingredient. Be interesting to see what effect it has on the head of your beer. Unless of course you don't like a head on your beer in which case you should be fine.[emoji2][emoji481] Sent from my LG-H870DS using Tapatalk Interesti...

There’s nothing really. Citra is citra, hence why it’s so bloody expensive and so hard to find in decent volumes. I’d probably echo centennial as your best bet but still nothing like citra really.

Just the Neilsen Massey stuff from sainsburys - our usual pro supplier is indefinitely out of stock it seems.

I forget if we were talking about it before but i make basically the same beer at work albeit with a much bigger dry hop. This year I’m trying orange extract in place of loose dried peel. It’s in the FV dry hopping now. I like the new german hops, they’re not as punchy as the US/NZ but they occupy a...

This time of year I’d definitely be looking at wild yeast (starsan won’t kill it) or super attention from hotspots in your FV. Ambient temp doesn’t equal ferment temp

People make the mistake of thinking keg = sterile too - they’re not, just much less exposed to air than cask. Low temp will inhibit acetobacter too so you might notice other off flavours before vinegar.

Later the better for any fruit to be honest. The plum porters you taste in pubs are made with an ice cream syrup so I wouldn’t expect that result...
Malty and sweet sounds good! Saisons don’t do sweet at all. Choose a low attenuating yeast like windsor and I’m sure it’ll be great.

I’d say no, pellets turn to sludge and leaf are much easier to filter out as they’ll form a natural filter in the beer. Block the tap with pellet sludge and you’re buggered.

Yeah i had an element pop in a pale beer and it was fine. I’d at least see it through to the end.

I’d strip it down, ain’t many moving parts, soak in PBW or thin bleach solution then rinse the next morning. Inspect seals (keep a pack of spares on hand anyway). Good as new.

Imo NS liked a dank hop to back it up, on its own it can be quite 1 dimensional, something piney like chinook or simcoe will help balance it out.