Jim's Beer Kit

Give the fermenter a good shake & swirl, get the yeast back into suspension.

A starter is based on your OG & the amount of yeast cells required to ferment out comfortably to your FG. All you need is an Erlenmeyer Flask, DME & your yeast. Use a calculator to work out how much DME you’ll need. I have a 2L flask but the bigger the better.

Thanks both Forgive my ignorance, what's BC? I always use 1 packet of yeast in my 5 gallon batches and never had it stuck like this before, so especially surprised considering I came up a bit short at only 20l in the FV. It's the first time I've used the MJ M20 but from a quick google search now, i...

My guess is you’ve under pitched your yeast. Bang another pack in. Given your original post boil gravity of 1.046, that would require around 180BC, a shortfall of 70BC. I’m assuming you didn’t make a starter.

[quote="brewbrew"]I have made the Greg Hughes Saaz single hop (p120, 1st edition) using pilsner malt instead of pale and fermented with US 05 at 18 deg C. This is quite lagerish without all that cold storage faff.[/quote] The only cold storage I use is to clear & keep in my Corny while I supp throug...

My go to is S34/70, use this for my Helles. It has a huge temp range 9C-22C. I ferment lagers at 18C. The other bonus, no diacetyl worries if using Pilsner malts at these temps, I still boil lagers for 90mins however[emoji1365][emoji16] https://brulosophy.com/2016/02/08/fermentation-temperature-pt-4...

Cheers, I use Corny kegs these days. Only bottle my bretted beers, Belgian styles & Impy Stouts. [emoji1365]


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[quote="Trefoyl"][quote=McMullan post_id=853901 time=1606423279 user_id=15744] Yeah, anyway, the so-called [i]lag phase[/i] is simply where the yeast cells need time to process the environmental change - sweet wort conditions - and remodel their transcriptome to synthesise the appropriate proteins (...

[quote="McMullan"]Yeah, anyway, the so-called [i]lag phase[/i] is simply where the yeast cells need time to process the environmental change - sweet wort conditions - and remodel their transcriptome to synthesise the appropriate proteins (enzymes) to do their dirty deed. It takes a few to several ho...

[quote="Cobnut"]What you need is a party star tap...just like the one I have sitting barely used and unloved under my stairs. :-) For the Princely sum of £30 Ill even post it to you! That, my friend, must be a bargain! :D[/quote] Of course, that idea eluded me[emoji849][emoji23] Sent from my iPhone ...

[quote="guypettigrew"][quote="Bretty Biscuit" post_id=853897 time=1606412857 user_id=31558] I like to avoid lag times, stressed yeast & unwanted flavours in my beers. Sent from my iPhone using Tapatalk [/quote] How can you avoid a lag time? Surely the yeast, whether wet or dried, whether starter or ...

I like to avoid lag times, stressed yeast & unwanted flavours in my beers.


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Yes or 1Pk and a starter, reckon you’d get away with 2 packs though if no starter.


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Just an observation! How are you intending to pour from the keg? There’s no vented bung?


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What volume of wort do/did you have? For example, 23L and a gravity of 1.048 you would require 205 billion cells, S04 contains around 69BC, liquid yeast viability reduces by 21% per month, 0.7% per day. So, a day fresh smack pack & S04 would leave you 45BC’s short on a 23L batch.