Jim's Beer Kit

thepatchworkdoll wrote: ↑

Thu Sep 20, 2018 8:09 pm

Hi Guy
I think it says Cheers
Regards
Patch

Oh yes--even better. Very lovely and very clever!

Guy

Love how the false bottom of your mash tun reads 'hello' !!! (Sort of!).

Guy

Switched all of our beers over to us-05 about a year ago and haven't looked back. How do you use US-05? Rehydration? New yeast every brew? And how much? A microbrewery I once visited chucked loads of small (homebrew sized) packets in dry. Seemed to work well! What stops you using liquid or slant ye...

Completely agree.

Before I started using finings every beer I made cleared perfectly. Sometimes, though, it took getting on for three weeks. No problem if you've got lots of stock and/or don't drink it fast. Not my situation!

Guy

TBH I'm not a huge fan of post-fermentation finings myself, but I'm not really against them if used for the right reasons. They can be very effective with stubborn yeast in particular, so are quite relevant to this thread. But just to make the point: most beer styles and yeasts should 'also' clear ...

Finings are an essential part of my beer making. I find beer with yeast visibly in suspension tastes sharp and lacing in subtly. Brupaks fining adjunct at 50ml in a 25 litre batch is added after the beer has been dropped from the FV to the keg. A few minutes later 70ml of the Malt Miller's excellent...

Thanks all. So, HTH, commercial breweries ferment quite warm. Interesting. The point about maintaining a steady temperature is good to know. Thanks RWA. The advice in home brewing is often to change the temperature as fermentation progresses. The controller is now set at 21°C for a White Labs 001. I...

In all the time I've been using White Labs yeast I've followed the guidance on the packet regarding the optimum fermentation temperature. For ales this is given as 18°C to 21°C. So my temperature controller has been set to 19.5°C and the fermenting beer has stayed within +/- 0.5°C of this. Looking o...

Quite well, really! But definitely a mistake I won't make again. I thought it was a bit too bitter, but perhaps it was just confirmation bias.

Guy

There ya go, then!

My wort is also filtered through the whole hops in the kettle. After recirculating about a litre or so the wort is run off slowly and it's almost always very clear.

Guy

Robwalkeragain wrote: ↑

Wed Sep 05, 2018 10:17 am

Poor break maybe? Wouldn't worry about it, just do it at the end if you want!

Or perhaps you had a 'perfect' break in the kettle. The hops then filtered all the trub out and none got through to the fermenter!

Guy

Hi Eric Such a wonderful and easy to follow explanation of how to make invert sugar. But it's a bit of a tease! So, some questions. Which acid do you use, and how much do you have to add to get a pH of 2.0? How do you check the pH? What calculation do you use to work out how much sodium bicarbonate ...

Dennis King wrote: ↑

Thu Aug 30, 2018 1:46 pm

orlando wrote: ↑

Thu Aug 30, 2018 1:40 pm

Dennis King wrote: ↑

Thu Aug 30, 2018 1:37 pm

I bought 25KG a couple of years back and do believe it makes a difference. If stored cool and dry it does keep.

How much have you got left?

Probably 4 or 5 kilo's

What sort of quantities do you use for a brew?

Guy

Thanks Orlando

There's this invert sugar on ebay. A quick read on Wiki tells me Invert sugar is a mix of Glucose and Fructose.

Both Glucose and Fructose are available on ebay. Could I buy them and mix them, do you think?

Guy

Thanks again. I'll get some BS remover and give it a go.

Guy