Jim's Beer Kit

Fr_Marc wrote: ↑

Wed Jun 05, 2024 6:13 pm

Thanks, JonB. Interesting article over at brulosophy. I guess I will just go on as planned then and see what happens.

No worries, let us know how you get on!

You've done better than me then, if I was using Lutra again I'd want to filter it but whatever you're doing is clearly working A couple of chaps in our homebrew club have brewed warm with Kolsh and their beers were definitely clean and clear; can't comment on Novalager though as neither I or (to my ...

You could stick with your original plan but try a Kolsh yeast, they work well at warmer temperatures and are very clean. Would produce something helles like I would have thought? I don't like Lutra for lager, it produced a weird set of background flavours in a pils type lager that were not very nice...

Jim's point is definitely valid, but also be aware that the pelletisation process has got a LOT better in the last 20 years as growers and brewers have become more aware of the importance of volatile oils, etc. and there is now a trend for hops to be grown with an emphasis on oils (i.e. flavour and ...

Best advice I can give on this one is find a recipe for a commercial example that you like and go from there. Assuming the recipe is legit*, a good starting point would be to keep the mass values of anything added at 20 minutes or less, and change for the hops of your choice. Then modify the bitteri...

I've read through his book, where he goes into this in detail. Certainly an eye-opener (it reads like a scientific journal, so not the easiest to work through) I found it very interesting, and certainly the biotransformation stuff. The focus is on making Hazy Juice Bombs (because that is what pundit...

If you're using it to "pad out" a kit and boost ABV (or the instructions say "add xkg") then you won't notice a blind but if difference between table and brewing sugar. That article is interesting but over-complicates the subject far more than strictly necessary. Even the Belgians often just use whi...

Hi all, I have read through the various threads I've been able to dig out of the forum and found these very interesting (PeeBee's detailed experiences were very helpful in formulating my process). I do however have a few queries and wondered what everyone else's experience of these were? IBUs: I did...

Considering what you're intentions are with the new kit, at this point you might as well buy a Brewzilla. It's basically doing everything you're talking about but Kegland have done all the engineering to make it work.

If you grab one from BrewKegTap they're quite reasonable at the moment...

I personally wouldn't bother with a flameout hop addition in a stout, particularly when it's just 5g. Chuck it in at 60. I'd agree, the aroma will just be overwhelmed. If you are trying to add a bit of flavour I'd go with a 10-minute addition instead, and up it by a factor of at least 2 (ideally 4)...

Irish moss sounds right to me, I've had this with both Protofloc and Irish Moss (I think they're derrived from the same seaweed?) I think it's actually the finings themselves that have turned into jelly in the boil. I do find it sometimes in the cake of gunge in the bottom of the boiler, that being ...

Yep, and the Crossmyloof Hops are some of the best quality I've ever used. Their range and prices are crackers (in a good way). I get my grains, etc. From either Brupaks/The Homebrew Outlet or Get Er Brewed, though it tends to be the former 9/10 times because they're ~5 mins down the road from work....

Even better idea, get a Bench Capper. That was easily one of the best purchases I ever made as bottling is SO much easier and it's still going strong after ~10 years (it was a Youngs one I think? I've seen newers ones now that appear to be even more robust) I wrote off at least two traditional cappe...

I'm going to try and be more helpful than the above... Chlorine can create Chlorophenols in the finsihed beer/wine by reacting with phenols released by yeast during fermentation (these are the spicy/peppery/nutmeggy aromas that Belgian yeasts in particular throw out in spades) Flavour labels for Chl...

Fair enough, I have to admit I was quite concerned by what that total figure could be. You can normally spot my brewdays on the smart meter usage graph...(I suspect that's because we don't use a lot, so an extra ~£2.00 worth of electric one day stands out a bit). At least we know the biggest problem...