Jim's Beer Kit

Thanks for the tips guys.
Emailing the brewer is a really good shout. The brewery it's not too far from where my folks live so next time I'm up that way I will visit.

Has anyone got a clone recipe for this beer? I remember having it at the Winter CAMRA festival and thinking it was superb.... and it went on to win gold Champion Winter Beer of Britain 2020 I'd like to brew a clone soon for drinking this winter. My first thoughts based on drinking a bottle of it yes...

Bit of an update - took me a while to get round to using these yeasts! I used A15 Independence in an OG1060 BIPA in August (8 months old), and A18 Joystick in an OG1045 golden ale in September (9 months old). Both were propped up in a 1 litre starter. Both were fermented at 19C and climbing out of t...

Hello, Resurrecting this post as I have a very similar question. I have some liquid yeast manufactured in January (Imperial yeast, so theoretically they are double packs as they apparently start at 200 billion cells). I won't be able to brew with these until at least August maybe even September, so ...

I'd say of the two, its more a hint of match smell I'm getting. It's really faint - only a hint of it when you first lift the glass then not noticeable after that.

Americans can't get CRS, hydrochloric and sulphuric Is there one of these you'd recommend in particular? Any reasons why these acids are preferable to lactic acid? I found the American literature readily available, simple to follow, and aligned with what I was seeing in my brewing software. So that...

Certainly is a connection between gypsum and hydrogen sulfide?

But yes, could well be an off flavour from the yeast. However, I thought this was more of an issue with lager yeasts?

There's lots of info here on NEIPA, including thoughts on how best to balance water:
http://scottjanish.com/chasing-mouthfeel-softness/

Beer has been in the keg now a few days and tastes absolutely fine. I'm not picking up any yeasty off flavours - slightly sulphury perhaps but I may have been a bit heavy handed with the gypsum!

Hi Eric, Thanks for your help with this. In the end I brewed a British Golden Ale (Pale malt, and a bit of torrified wheat. Admiral for bittering, Celeia for aroma & flavour). This has been in the keg for a couple of days now and is tasting good. I took a read through the info on here you had linked...

Used one of those old S-04 packs (re-hydrated) on Sunday, in a OG1039 wort. Started bubbling a bit yesterday and is fully active today.

I probably need to read up on this a bit more. Are there any books you'd recommend? I've got 'how to brew' which includes sections on water chemistry - although not yet got round to actually reading any of it!

Well that's considerably older than my stuff.

Any autolysis off flavours in the sanitiser?

I have some old packs of dried yeast. These have all been stored in the fridge but are well past their 'best before' date.

- US-05 (bbf 09 2018)
- S-04 (bbf 09 2018)
- T-58 (bbf 01 2015)
- M20 (bbf 07 2019)

Should I bin these or are they still ok to use?

Thanks for the replies. I've since contacted Severn Trent and interestingly the values they have given me for calcium, magnesium and bicarbonate are all very similar to Eric's numbers above. CaCO3 is different, they've said 22.6 mg/l. They mentioned these are averages so I've asked for a full report...