Jim's Beer Kit

How about https://www.tester.co.uk/kern-emb-serie ... nge-choice

https://www.hopfen-der-welt.de/

is also worth a look.

Hmmm. Not sure I get along with this interface on mobiles.... Shame i cannot delete something mistakenly posted... Like quoting myself

I found that it is very easy to overshoot with pure O2. So I measure every time. It's not a biggie and gives peace of mind. I do this for lagers and ales. From my literature, pure O2 seems less in use in large operations. These tend to work with filtered air, venturi tubes and diffusers inside tanks...

Pure oxygen has the drawback of over-oxygenating rather quickly. It's much harder to do manually, if not impossible. Once one goes down the pure O2 route, the investment in a DO meter makes sense unless one doesn't mind the risk producing a lot of higher alcohols (fusel). It's not so much about agin...

No problem, i can see where you are coming from. Indeed, scales aren't the same. There are instances where one has it substantially easier when brewing at smaller scale, there are others when it's a bit if a disadvantage. It doesn't map 1:1 indeed. Reaching correct oxygenation levels is rather impor...

I have read this sort of thing in various places, but I have not seen anyone post anything which says definitively that their beers have improved through the use of oxygenation with pure O2. Nor have I seen any published papers that provide this definitive evidence. If you are able to fill this voi...

I'm not that familiar with British hops. But I'm thinking of a series of Bavarian styles made with British hops. I know that Anton Dreher was very fond of Goldings, so I might start with that.

Suggestions welcome. I do mostly Dunkel, Helles and Wheat. There is the occasional Pils.

Oh yes. Same here.

144 bottles of 75cl? That's quite a stash.

Let me know if you need help

Yes, same here. I carbonate mine at 4.5%.

I ended up collecting a lot of crates and saved the bottles. .some of these are in use over 10 years now. Love bottle conditioned beer.

I make about 4.5 x 20 x 500ml bottles each brew length. Pays off quickly in savings.

Out of interest how much did you pay for your meter and was it second hand? There are cheaper ones around, but I saw these a long time ago and don't have any links. Usually they are a few hounded quid. I don't remember how expensive mine was. Should have been around 250.- For fermentations starting...

I was referring to measuring oxygen saturation levels for pitching yeast

I got the meter about 7 years ago. It really helps fermentation esp when working with pure oxygen. Too much is not a good idea since it can affect yeast negatively in excessive amounts (about 30ppm onwards).

As you heat up the grain, you will go through various temperature ranges affecting different enzymes and thus different results. If you are happy with it, then don't change it ;) You will have staling reactions though. Esp from dissolved oxygen and Lipoxygenase affecting the quality of your end resu...

That is a good point about freshness. I guess it also depends on style too then? I have not yet purchased a mill, because quite frankly I cannot (for me) see a gain. Another question if I may, does the length of mashing or holding (in cool liquor) before mash matter? It's not really style dependent...

Yup - does freshness make a taste difference. I am with you there - I tub my malt and seal it up in ex bird feed tubs as soon as it arrives. Get through a couple or three sacks a year. So six months is a max for me too. Never had had a stuck mash or a fountain. Is a mill only beneficial for peeps w...