Jim's Beer Kit

i never pre heat my tun i now know the temps by heart throw in water at 83/85 leave ten mins strike temp 75/76 add grain stir in while adding, mash temp 66 .and adjust slighty in summer this is with 10.5 kilo of grain at room temp You mean it can be done without software? Another philistine on this...

Typical temperature corrected values of runnings recently here for similar brews by fly sparging are.............. Initial running gravity......................between 1070 and 1080 dependent upon liquor/grain ratio. At 6 litres collected runnings..............1060 At 8 litres..........................

Not only could I taste Apollo when used purely for bittering, but I could smell them the next day when disposing of the liquid from my body.

Not quite like that, depends how and what you mash. Many roasted and unmalted grains have the potential for extractable sugars, but no diastatic power to do the conversion. However, provided they are mashed with malts with surplus enzymes, typically pale malt, you can get fermentables. Look to the t...

i never pre heat my tun i now know the temps by heart throw in water at 83/85 leave ten mins strike temp 75/76 add grain stir in while adding, mash temp 66 .and adjust slighty in summer this is with 10.5 kilo of grain at room temp You mean it can be done without software? Another philistine on this...

I used to be ever so careful, purging the keg with CO2 at the start etc etc, then I got blaisé. Now I don't bother, just let a bit pressure off each day believing there will be a layer of CO2 beneath any air and what oxygen got into the beer at the start would be used by the yeast to multiply.

Is it yeast and if so, which type?

Mash efficiency is measured by the amount of sugar extracted from the mash tun divided by the potential sugar contained in the mash and expressed as a percentage. Any loss in the boiler to dead space or absorption by hops should not be part of that calculation, instead, measure what goes into the bo...

hi all. i am use to having at least 80% when i first started up with warminsters and got that every time, now afer using bairds malt, crisp malt and now i am having problems with thomas fawcetts which i also get 80% effiency now i am down to 64.5%?... what changes mash effiency ? what am i doing so...

Would tend to accept your readings as being accurate from what you've described. Might I make two suggestions?..... 1. Reduce the amount of water you use to mash to say 10 litres. This will concentrate the salt additions and may improve your mash pH. 2. Add some bottled mineral water. My water is ve...

It does seem strange. Take no notice of the pH reading from your tap water but I'd have expected Murphy's calcium additions would have got your mash in the right region although I've no experience of brewing with soft water. You are leaving the strip in a full minute or until it doesn't change colou...

I would keep it under 50g personally. I have used 70g and had to release some pressure manually after a couple of weeks to prevent damaging the keg. I have a car tyre valve fitted to the lids of my KK (do a search here) and discovered that the pressure release valves are not always reliable. The ke...

I would suggest you start with that amount, it will get the beer under pressure to exclude all else as well as CO2 into solution (depending upon temperature) such that the beer will feel lively in the mouth rather than flat. The rate that this happens will depend upon temperature and the amount of y...

kris12312 wrote:see everyone tonight i will be getting the bus from parklane, 71 at 630 hope i dont get lost lol

I'll board just after she turns into Queen Alexandra Road. Give a shout.

Eric.

A show of hands.



See you Thursday.
Eric.