Jim's Beer Kit

There is a way, if you can source it, if not I have some i can send. A norwegian farmhouse yeast called Kveiek( there are many types) ferments out in nt usually more than 60 hours but ferments warm( upto 40 degrees) IS drinkable after a week. If you are cgoing to carb it and force carb it it will be...

Hey all, got a massive dank ipa batch lurking in the fermenter, due for bottling this evening. i dry hopped on sunday with about 7g/l of high alpha pellets. All is well, or so it seems :=P . Only problem is, US05 is a crappy crappy flocculator and I don't particularly want a bunch of shite in the b...

Getting brewferm yeast is simple. But to be fair, 530 would be a good one

Well, this is dry hopped with 2.5gl wach of nekson and chinook BUT the citrussy taste is not dominating by any means. Had i used a yeast to make the hops more pronounced i would have used Nottingham ahead of 05. Horses for courses.. i dont like the yeast in the same manner as i dont like or use casc...

So4 is always underestimsted for hoppy brews.
I choose it ahead of us 05 every time.

Hi all.
Got given the Diabolo kit. Smells amazing and the tadte early is promising.
Any idea of an all grain recipe.?

alexlark wrote:Is your recipe up on here somewhere Deebee?

Nope

That is one hell of a mouth watering review! I feel like cracking open a fruit bomb IPA and it's only 10.46am. Ha, yeah! It's only 6:49 am here, and I'd drink another if I could! :) I plan to do another of these Seymour. Shall i bung a couple your way? You should try drinking this one a little youn...

I mash a ris at 64 ish.
Stout should not be fizzy but normal table sugar is fine.
Just let ut be for a while. It will drop a little more. Notty manages 10% with absolute ease

Whats the price of postage to norway?

if you want really traditional then 100 pale to around 1060 then EKG all the way to around the 50-60 ibu. Mash at around 64 for a long time ( like 3 hours or more) then use something like nottingham to dry it all out.

From experience with RIS they tend to stall. You need to pitch enough yeast and as much as i love Notty i would have pitched 2 packs for \sure on this one.

1100 to 1030 gives you a beer of around 9.3, but again i would give it at least 3 weeks to drop. patience my friend, patience:)

somethingspecial wrote:

Chug wrote:Why did you use a funnel on your chiller and not just connect it to the tap?

Didn't have the right connector.

Trip to the shops before next brew!

A funnel. No wonder it was inneffective.
I am just waiting 25m of 10 mm microbore to make a bigger chiller. My 18cm diameter takes about 30 mins to chill 50 l. Too long. Esoecially with ground water currently at 4 degrees. So a bigger one is needed.

Thats a lot of cascade.
For me i find cascade overpowering. Rarely use it. But the recipe looks ok.