Jim's Beer Kit

chris2012 wrote:I presume that's for a 5 gal batch right?
cheers!

good point... 27 litres in the fermenter - out in the garage it was probably ~10degC ambient.

[quote="chris2012"]

Rule of thumb for me is 1deg drop is an hour.

(I've had a few issues with the graphing code, but this does capture an hour)
http://mycrap.mellon-collie.net/piTempM ... 71.rrd.png

Here are a few pictures of the brewery I've made, The project is continously on going as I've got so lot's of things to do on it. It only brews 1 Gallon at a time so I guess it's really a nano brewery. Brewing so small was intentional as I wanted to brew more often so I could play with different br...

https://farm8.staticflickr.com/7477/15643501664_d5d187dd6b_z.jpg Worsdell Brewery by mradamallen1 , on Flickr Late 2014 I managed to do a couple of brews in the garage which was a huge improvement from boiling in the kitchen. Gravity does most of the work, and then a solar pump to go from the kettl...

Interesting, my last sack of grain was Crisp and I haven't got below 1.018 on the last two brews.
...although I always stick half a teaspoon a yeast nutrient in.

thinking about this I have got an old Senseo coffee thing which I couldn't give away in the garage... I guess the obvious optimisation needed is not to boil the beer. This could be an interesting experiment over Christmas

In a dave gorman style of obsession over detail I have a spreadsheet with all equipment, ingredients and consumables bought which works out about £1.39 a bottle (just under 1000 bottles since 2009). It's not a massive saving on buying supermarket beer but buying it from Tesco isn't enjoyable. Cost o...

Just been sent this link, thought it might be of interest to others here - looks like MOOCs have come to brewing! Chemistry of Beer This course covers the process of brewing from grain to final bottle product and the chemical and biochemical process involved in each step. Students will be required ...

... good ideas to go on the Christmas list to stop getting pestered for presents.
(I have a really long list if cost was no issue)

vacant wrote:Eek! Post them to me and I'll safely dispose of them (in my next brew, and the one after that...).

.... with the price of stamps these days I'll use them up instead but thanks for the reassurance

I wouldn't think twice if this was salt for cooking... or a vitamin., but the stakes are higher as 50 pints of beer could be at risk! Just started getting a brew on and noticed my tub of Burton Water Salts have a best before date of Nov 2011 and the Yeast Vit has a best before date of Dec 2011. What...

haven't you answered your own question ? you obviously know about temp correction,so you could of kept on sparging. by the way you said you collected enough wort for the boil,why then did you top up with water.. :? It seemed equally likely that the 1.006 had already been adjusted for the typical te...

I've still fairly new to all grain and sparging, yesterday this question came to mind (while in the act). When sparging we should monitor the gravity and stop sparging if it drops below 1.006 to ensure that nasty tannin aren't extracted.... that's ok but given the temperature is high enough that the...

The intention was to play it safe and not split, but in the end events took a different turn and I did split between bottles and the keg. http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=24&t=29657&p=327214#p327214 There's no downside as far as I cann tell.... but the beer won't have to stand the ...

An update on where this went in the end..... I decided to experiment a little (I figured it could have all been ruined so nothing to loose). After fermentation finished on the over hopped beer split it into 20 bottles and the keg. Instinct was to add CO2 to the keg to purge out the oxygen (only have...