Jim's Beer Kit

We had a member of our local HBC bring along a bottle of wine he'd found under a floorboard when renovating a house. It was around 30 years old and utterly delicious! Can't remember what it was made from (might've been parsnip? @nickjdavis might remember). So I wholeheartedly recommend not throwing ...

If you have the capability to brew under pressure, you can produce lager much quicker and at ale temperatures or even higher. I have successfully done this, having been inspired by this: https://www.youtube.com/watch?v=dt_kQtdj_Qs To be fair, I did cold condition (lager) the beer I made (a Munich He...

[/quote] In my last house I wired up a 30 amp supply to the garage but you can't do that DIY these days. Might get a sparkie in to see how much it would cost - me doing the cable laying from the circuit board and digging out the channel to the garage - and him putting a unit in the garage and hookin...

<snip>...A fresh oak barrel has no history therefore no nuanced character. No unique profile to impart something special. Just oak, basically. And lots of it. Oak, that is. Don't ask me how I know :oops: A new barrel takes time and effort to get where it needs to be. And most of us (those willing a...

Well, I ended up with a beer that was recognisably IPA, was clear, had a good head and condition. :D The downside was that it didn't taste very brilliant so I'm grateful to my son who heroically worked his way through the 15 pints or so. =D> I've also instructed my wife (who gave me the kit as it w...

I hear what you’re saying, McMullen. Maybe I could pursue both in parallel? A small barrel for personal brews. And a big collaboration barrel for sharing with like-minded folk at my local HB club: I’ve already planted the seeds of an idea of around 10 of us brewing the same beer to fill a single 200...

I’ve been loitering on JBK for a year or so (peeking over the fence before that), but only just found this thread. Having spent a day brewing with https://www.littleearthproject.com/ last summer I’m becoming rather interested in wild beers and barrel ageing and just came across this thread. What a s...

Welcome, you will find everyone here incredibly helpful. I do not brew in the bag as I’m lucky enough to have a half share in a Grainfather. I have accumulated a large Brewing library over the last three years, one of my very favourite books is: James Morton Brew: The Foolproof Guide to Making Worl...

My experience of using pellets is the GF is that they generate a lot more trub meaning that transfer times are significantly extended. On NYE I made a 23L batch of black IPA with 75g pellet hops and 50g leaf hops (there will be more dry hopping later). Transfer took an hour and that was improved by ...

Since the PM doesn't seem to have achieved the desired result, I've tried sending an email.

Kev, Your reply here implies that serving pressure is not the same as carbonation pressure. If I'm reading that right - and the implication I'm taking is "carbonate at a pressure higher than serving pressure" - surely if you dispense the beer over a lengthy period of time (probably typical for home ...

PM sent.

Have all of these been spoken for?

I don't have an immediate need, but at that price I'm tempted to take one "just in case". I think a 1/4 pint would be fine.

Thanks.

I added cacao nibs in secondary (racked from primary) and when I came to keg/bottle they were firmly rooted to the bottom of the bucket with the yeast which had also dropped out. Note I roasted them at 150C for about 30 mins before lightly crushing. Seemed to be the thing to do according to received...

I have a batch of bottles which are definitely over-carbed, so I'm experimenting to see whether I can get them back where they need to be by letting out some of the CO2. I left a bottle to come up to cool kitchen temperature and then unscrewed the cap for 10 minutes before re-tightening it (and mopp...