Jim's Beer Kit

The ideal solution is a brew fridge. An old fridge with a small tubular heater and a temperature control unit (Inkbird or STC-1000). Google it or search on here - plenty of places/people can show you how it's done. Cost wise: 2nd hand fridge £30-50, Inkbird <£30, Tubular heater £10-15, your time "pr...

Any base malt? Your recipe needs to be mostly pale malt (pilsner would probably do at a pinch). As for crystal malt, some milk stouts have NONE. e.g. Graham Wheelers recipe for 23L batch of Mackeson milk stout is : 2830g pale 470g chocolate 125g black 580 lactose (last 30min of boil) mash 90min @ 67...

Binkie Huckaback wrote: ↑

Thu Apr 02, 2020 1:19 pm

Clibit - we brewed this (with a few amendnents) and it's great. Thanks!

Please post your recipe.

Lovely! Must've cost you a small fortune in copper, though. And takes bit of space for storage. I've been thinking about a keg/fermenter washer powered by a pond pump, but hadn't considered a bottle washer. As I wash each bottle after emptying the contents and give each a squirt of Starsan and cap w...

I managed to get this in the end. :) btw f00b4r, are you responsible for the introductory note at the beginning? Great. Yes I am the op of the thread. Maybe I wasn't totally clear: there's an introduction in the book written by ... you? And Andreas makes reference to a non-German Berlin resident wh...

I managed to get this in the end.

btw f00b4r, are you responsible for the introductory note at the beginning?

This would be great if it were available on amazon.co.uk, but the link takes me to the amazon.com site and when I try to complete the order it redirects me to amazon UK where I cannot complete the order :@

IHN wrote: ↑

Mon Mar 30, 2020 11:52 am

1042's alright, suggests it'll come out about 4.5%(ish), assuming a decent fermentation.

Maybe I misunderstood...does the kit require sugar adding? If so, then what you've added I guess is about the same as 1Kg of white sugar?

Only 1042? What would it have been without the DME, brewing sugar and demerara? Dish water?

I'm still using a sack of crushed extra pale MO I got in September and having no issues. In fact, my brew last saturday exceeded target gravity by some margin...was it my fault? Or the malt? ;-) I think the theory goes that older malt will lose some of its' "efficacy" as it ages - uncrushed lasts mu...

In theory I am due to collect a few sacks of malt from Muntons in Stowmarket on Thursday, but not sure it's wise given the latest situation...

Taste it first to make sure there's little enough diacetyl.

Could even move it somewhere warmer for a "diacetyl rest". Ideally some where 18-22C (is that 65-72F? I used to "know" Farenheit)

I promised the details of the 2 Keyworth hops (Early & Mid-season), so here's the extract from The Craft Brewers' Compendium

And I have another pack of the 2019 harvest ready for my revised Sussex Bitter recipe.

@orlando has my last bottle of my Sussex Bitter made with BOH's Sussex hops and Brewlab Sussex yeast. It's a bit old, but I'm still waiting for his expert judgement...

And FYI attached photos from The Craft Brewers' Compendium description of Sussex hops.