Jim's Beer Kit

Don't worry about it, it's a widespread misunderstanding as the EKG branding is so strong. The hardcore suppliers like A-Plus and Essentially will be able to supply named clones within the Golding family - Ed Wray explains some of the background (with an update ). Doesn't help that Essentially then ...

Hops are a perennial crop so the underlying crop will be there regardless, unless the growers take the big decision to grub them up they they will stick it out at current levels. If things get cataclysmically bad then it's possible that it might not be worth employing people to harvest them this yea...

You should be able to do it just on taste, but Fuggles has green bines with red leaf-stalks, the Goldings family usually have green bines with red pinstripes. They're only East Kent Goldings if they're grown in Kent east of the M20, it's a legally-protected designation for where they're grown, in th...

Nope - Warrior and Warrior Queen are different things. It's these : A bespoke hop blend with a Sensory Profile of Woody Aromatic (Resinous), Spicy (Curry), Dry Sweets Fruits

It looks like they're a Barth-Haas blend of mostly (all?) British hops, the name suggests a good chunk of it is Boadicea. Of which I'm not the biggest fan, but it will work in anything you'd use traditional British hops in - brown bitters, porter, stout, Belgian, but I probably wouldn't expose it in...

I don't think Mackeson, the original milk stout, has ever had crystal in it. Ron Pattinson has published a number of recipes for it (and a lot of the history which is quite interesting if you're into that sort of thing), I'd start with the 1936 version.

Ah, I'd missed the Vienna, that will work but I wouldn't rely on Munich to convert anything more than itself (depends a bit on how dark it is). It would help if you've got some simple sugar or syrup in the kitchen, just to get the ABV up a bit (or just go for mild...)? What yeast do you have, the hi...

Your limiting factor is going to be diastatic (enzyme) power - how much base malt (pale, pilsner) do you have in total?

Depending on yeast, could be looking at something like a dunkel wheat beer?

Marzen is the obvious choice...

Also a London porter - say 75% pale, 14% crystal, 10% brown, 1.5% chocolate to 1.055, 30 IBU.

Yep, it'll be fine. Not first choice perhaps, but it'll be fine.

My grand plan, is to create a Keezer, with a tap for lager, tap for fruit cider and a tap for stout. I've been turning my garage into a bit of a man cave so going the full hog and making it a pub with taps would be brilliant is there a good route into this type of brewing? I don't really want to ge...

I have a few packets of dry yeast that has been left lying around in a drawer for 12 months. It will be fine - it's not even past its best-before date. Dry yeast goes off at a rate of well under 5%/year in the fridge, a bit more at room temperature but it will be fine. Last night I put on a starter...

Cloudwater use yeast as nutrient - and why not, all the micronutrients will be in the perfect proportion.

Germans value the soft bitterness of eg Brewer’s Gold for helles in particular, in fact they're about the only people who still grow it, so I'd say its granddaughter NB would certainly be plausible in a German context if not the absolute first choice. You're not exactly throwing buckets of hops at a...

Where else can you buy 25 kg of malt for less than £30 including transport ? Almost any local brewery - who will really be feeling the pinch at the moment, and will probably have a whole load of malt/hops that they won't be brewing with in the near future because the pubs are shut. £20 on a sack of...