Jim's Beer Kit

Cask breathers won’t preserve the beer as well as you probably want, unless you’re a big drinker. I have a pump in my house and it’s quite difficult to get a proper level of carbonation in polypins, the simple fact is real ale is designed to be turned over quickly so it may be tough to keep the beer...

Greene King and Guinness have most of it apparently. Someone in the know tells me what’s available to micro and home brewers is around 3% of the crop.
Hereford Goldings = Goldings btw, we’re not big enough for climate to matter! Haha.

I’d guess the peat smoked malt is contributing a higher than normal level of polyphenols in the beer. These bond with proteins and cause big foamy heads, remain difficult to clear after brewing and taste quite acrid. Basically you’ve got a bunch of trub floating around in your beer. I took the time ...

There are better malts to use for lager if you want to no chill. “Extra Pale Malt” by Crisp is somewhere between english and pilsner malts in terms of modification, as is Vienna, and both are much less prone to DMS while retaining light flavour and colour so might be worth a go. You could always bun...

Pilsner malt and no chill is a no-go for me. Gonna be full of DMS with the extended heat time...

Had a lemongrass wheat. Otley brewery? Was nice, wouldn’t want a keg of it. Brew a batch and bung a gallon of it on spices.

Just more hop/bitter forward and less smooth/malty. It’ll be great!

Easy solution for filtering solids is to use a simple siphon filter on racking. Should remove all that cack and save it getting into your equipment.
Puree is best, ideally you’d need to pasteurize it or add campden 24 hours before if you’re making it yourself, as fresh fruit can risk infection.

I’d probably agree, belgium flavours sound like wild yeast which won’t go away with most routine cleaners/contact times.
Heat is the best solution if it’s possible. 77c+ will easy batter it into oblivion.
If your FVs are looking nackered, replace them.

Liquids in the liquor, salts in the grain. One generally waits 10 minutes before taking pH measurements of the mash and then corrects it (with lactic acid, that is liquid). If you want to include the effects of salts you have to add them before that. So salts at mashing in, lactic a bit later and m...

Liquids in the liquor, salts in the grain. Some salts aren’t fully dissolvable so they’ll be left behind in the HLT

When you say a quarter gravity, do you mean around 1.010 from 1.040 or 1/4 of your estimated FG, ie 1/4 fermentability left? Are you force carbing, or using the remaining fermentables to condition the beer? It won’t be possible to referment if the brausol is effective without adding fresh yeast back...

Brausol if used correctly is about the most effective gravity fining product on the market. It works by forming a “net” that traps everything as it slowly drops through the beer. Trouble is it’s a nightmare to use in any sort of wide fermenter due to the ridiculously low dosage, so needs careful sti...

I haven’t but your post did prompt me to look around out of interest. Looks like the manufacturer is Milwaukee and there are positive brewing based reviews below;

https://www.homebrewfinds.com/2018/01/h ... meter.html

Unusual recipe as a wit would traditionally use unmalted wheat, whereas a german wheat would use malted wheat. There’s a significant difference, so i guess you’re somewhere in the middle of both styles. Still, it’s sort of fine as the countries are both next to each other and it’s only the purists t...