Jim's Beer Kit

Normski wrote: ↑

Sun Jul 19, 2020 7:16 pm

Come on Rick, its weeks ago, havnt you drank any of it yet. How did it turn out.

I think it's very good ~ so tasty actually, and very fruity ~



Cheers ~

Ah~~~ here it is , fellows ~

I think it is fairly good, althoug the colour is litlle darker than I thought...

Sorry I didn't find out how to show the pic here, so I just uploaded 2 attachments.

If you cannot see them, pelase let me know .

thank you all ~~~

Cheers~

I found that people here are so friendly and warm-hearted ~ although English is not my first language ~

I am so grateful~

Cheers ~~~~ thank you all of you ~ will show you the brewing result once it is done !!!

Let's be absolutely clear here, MoonshinerRick. Did you mix the grains with water at about 66°C for an hour or so (it's called mashing), then run off the liquid, rinsing it through with hot water, then boil the liquid which came off the grains? Or did you boil the grains and do nothing else to them...

Wow, mate, this is quite thorough, and I think this can be another reason, and quite reasonable~ Because i can recall that it was like there were several horses in my wort when I boiled it, the heat was quite strong~ and given there is a lot of sugar in it, that could be a bit burnt... Luckily, now...

Hello mates, Today I tried to brew a batch of belgian witbier in my home with whole grain, here is my recipe： white wheat 2.5kg pale ale malt 2.5 27L of water to boil for 1 hour and 10 min to make there is 23L wort left in the bucket, and then chill it. but when I done the chilling process, I found...

[quote=Galena post_id=851793 time=1593418532 user_id=30202] From what you say it sounds to me like you boiled the grain rather than mashed it? [/quote] sorry, I just didn't write the entire process. I am sure there is no step skipped, and i think the reason would be that wort was burnt during the bo...

[quote=Normski post_id=851776 time=1593349146 user_id=3445] Assuming the white wheat was malted, with 2.5kg of that and 2.5kg of pale malt at 23L, The colour should be around 8 to 9 Ebc, which is pale. Sort of lager or pale ale colour. If its darker, maybe some of the wort got a bit burnt during the...

[quote=nickjdavis post_id=851769 time=1593336874 user_id=21162] The colour you need to be concerned about is the colour when the beer is in the glass. Wort will always look darker because there is less light passing through it....either because of the volume of wort (makes it harder for light to pas...

[quote=guypettigrew post_id=851741 time=1593181561 user_id=5521] Hi MR. Can you please tell us what it was you boiled for the 70 minutes? Guy [/quote] Sorry GUY, I just boiled the wort after the glycation. Now the fermentation goes quite well~ so happy ~ Thank you for your reply !!! Have a lovely da...

Hello mates, Today I tried to brew a batch of belgian witbier in my home with whole grain, here is my recipe： white wheat 2.5kg pale ale malt 2.5 27L of water to boil for 1 hour and 10 min to make there is 23L wort left in the bucket, and then chill it. but when I done the chilling process, I found ...