Jim's Beer Kit

I purchased a cooling probe for case like this one https://harrymasons.com/products/rigid-cooling-probe?variant=32203274879113 The thing is , once I vent then remove the shive then tap this in to cool how do I remove it? I do not want to remove it with a shive removal tool as that will damage it. An...

Yes I use casks at home. Keep them in cellar and pump up with beer engine. In summer when cellar is to cool I put them in keezer.

Well we drank the Ale last night for first time using the phosphoric acid method instead of boiling.The best bittter was on last night for sure. I gave my guests a cold lager to start them off (they are yanks) ..then transitioned to the cask Ale and let them decide what to drink after that. No one w...

Well I guess we all agree to keep it closed at all times. The company I purchased it from (not the one on website where I am showing it) , said to open it when serving. Seemed odd to me. I make pins and firkins and it usually is just me drinking it unless I have a party. So unless I drink 70 pints i...

I put my beer in a traditional cask in the cellar and pump it up with a beer engine just like a traditional pub. To keep beer fresh for longer, I implement a cask breather. The breather is connected to a C02 line that goes through a special regulator to just pump in a blanket of C02 over the beer in...

I just make a new batch of the exact same bitter using Phosphoric acid instead of boiling. It should be ready in a few weeks an I will post update on how it tastes.

I do not know the numbers look odd. I am still getting my head around of lot of this water stuff as I just started diving into it once I had the thoughts of opening up a brewery in the spare building we have here. But whatever my well water is , it seems to be making some great Ales - especially Yor...

OK thanks for the info! Looks like I am going to have to go with the phosphoric acid as I cannot get the UK stuff here. I am planning on using it for all water...mash - sparge and top up if needed. Right now I am doing a firkin of cask ale (or 2 pins) at a time, so need 10.5 US gallons beer. I bough...

Here is full report https://drive.google.com/drive/folders/ ... sp=sharing

Where is your Mash Made Easy' spreadsheet? Also, wards gave me my Bicarbonate HC03 in ppm not mg/l as you have -- it is 226ppm for my well water. Before i sent my sample in I ran the water through my hose with a simple filter on the end of it. This is the way I fill my kettles so figured to give the...

Total Hardness and alkalinity reported as CaCO3 is 186

And yes is shows
Cations/ Anions , me/L as 4.8 / 4.4 <<slight correction from last post

OK - I got my water report from Wards lab. So based on this what would people in the USA do to their water for a bitter? using jims water calculator it seems like I only need to add 40G Gypsum and pinch of Chlroide for my 83 liters.even without boiling (is that right)? I ran this through a filter fr...

The more I look into this I think it is just easier to get a RO system. Anyone know of UK brewery that uses RO?

I have well water..which is free and taste pretty good, so I am not looking for RO water. Right now I been boiling 22 gallons, decanting to make 12 gallon brews that I put into either 2 pins or 1 firkin. As I said, I am planning on going large probably in a few years, as I have a spare building that...

Hi, I live in USA and strictly brew English bitters and follow tight guidelines from Wheeler's book. I cannot get CSR in the USA. I am now boiling but this takes a lot of energy. What do folks use who cannot get ASM CRS in USA to reduce bicarbonates? I do not want to get a RO system, or use distille...