Jim's Beer Kit

Hi all, I have just received my water report back from Murphy & Son. Im a little confused as to what the terminology means. it says add 21.69 ml AMS into all liquor 15.28 g DWB into mash. I understand the mash addition or DWB but do i have to add the AMS into the mash and sparge water? so 21.69ml x ...

I recently fermented with cross my loof voss kveik. Its a fantastic yest that finished in 3 days at 35C. I brewed a neipa style so i can't comment on what the clarity would be like in a more suttle brew.

You say you are pitching at 35 - 40c, have you tried the lower end of the scale at 30c?

Thank you both for your feedback and sharing your knowledge. I'm looking for a fast turn around with a lager type yeast. It needs to have that lager character and not too sweet.

I have tried California common but i really didn't like it.

Has anybody used it?

Description

Clean lager like aroma and taste. Produce lager styles at body temp within days rather than weeks.

Yeast type
Norwegian Ale Yeast.

Lager Attenuation
73-82

Temperature
30-37 deg C

Flocculation
Medium

Beer Style
Lager Styles, clean beer styles

Thanks matt that was the sort of info i was looking for.

I am currently sipping on a Red X single hop IPA and I think it is a great malt. I will be buying a 25kg sack soon. Lovely, balanced and malty presence and would be nice as a lager. It would be great to know how you get on. Matt Sent from my SM-G955F using Tapatalk Thank you for your thoughts. Woul...

I have read it can be very malty. I was thinking about adding some flaked rice to it to maybe thin it a little. You are on the right lines. Keep reducing the taste until it's like most commercial lagers then highly carbonate it and chill it until it tastes like fizzy water =D> =D> Would you have an...

I have read it can be very malty. I was thinking about adding some flaked rice to it to maybe thin it a little.

Im looking to make a red lager. The obvious choice would be to use the red x base malt as it can be used at 100% malt bill. im not sure what this will be like for a lager base?

Many thanks

What are your preferred gypsum and calcium carbonate for a neipa using ashbeck water?

Im planning on a pale ale this weekend and i have Nottingham and a PIA cross my loof yeast in the fridge. Has anybody ever brewed with the pia yeast and what were your thoughts? Cross my loof say:- PIA. Kiwi Pale Ale Yeast. Suitable to brew pale ales with a good hop profile. Attenuation: 73-75% Floc...

Im looking at brewing a PA using a light and hoppy water profile using ashbeck water. For a 30l brew i will need 4g Gypsum, 3g calcium chloride but do i need Epsom salt additions? What are your thoughts and it would also be interesting to hear what alternative salt additions you use.

Thanks Geoff

dbambrick996 wrote: ↑

Sun Mar 15, 2020 5:38 pm

Can take 48 hours, don’t panic yet;)

Phew....

How long does the HELL yeast take to kick off? I'm 24 hours in double pitched but no signs yet. its in the fridge at 13 degres