Jim's Beer Kit

The virus is a fatty sheath with protein inside it. Just about anything will damage the fat around the virus and make it ineffective, soap will do it. There's no research on how food safe Benzalkonium Chloride is so I wouldn't but it's used in some medicinal preparations so 0.1% should be OK if you...

Double post.

Getting pictures on here drives me mad. I uploaded three photos which I'd reduced in size and put on my desktop. They all seemed to go into the post OK. I didn't preview it and now only one shows.

Why is it so difficult in this forum to get pictures up?!!!

Guy

Double post.

Nearly two years ago I was able to convert the garage into a room suitable for brewing. Pictures below. The extractor fan is from Just Fans . A really helpful company. I explained what I wanted to achieve, gave them the room size and they suggested an appropriate fan, speed controller and outside lo...

On the side of my tin of Lyle's Black Treacle it states that 100g contains 64g of sugars. Whether those sugars are equivalent to white sugar might raise another question, but is maybe good enough for your plans. A much more elegant and straightforward way of answering the question! Interestingly, o...

A check on Graham Wheeler's beer engine, Google and the Northern Brewer refractometer calculator tells me 200g white sugar dissolved in 150ml water will have near enough the same specific gravity (1.500) as molasses (1.462). I think molasses is American for treacle. Or I could have got this complete...

Found this on Hopslist. May or may not be helpful!

Guy

HI NJ, apologies if I caused upset. Not intended at all. So, sorry again.

Guy

I personaly go 2+1+6. 2 week in the fermenter.Theres no need to keep checking the gravity as the yeast will find the fermentables during this time at the right temperature and it reduces the risk of any infection. 1 week after kegging on my dining room table to prime then its at least 6 week in a c...

A few days? Do the 2 + 2 + 2 method, two weeks in the fermenter, two weeks warm conditioning and at least two weeks cold conditioning... Where did you get that theory from?! My beers are usually fermented out to a quarter of the OG in 3-4 days. Then cooled to drop the yeast out and kegged a couple ...

Hanglow wrote: ↑

Tue Mar 31, 2020 9:39 am

If it gets old I wouldn't use more of it in a starter, rather use a small amount and do a stepped starter, ie 100ml>1L . The less old yeast in your brew the better!

Not sure about this. Wouldn't old (dead) yeast be a nutrient for the new yeast?

Guy

I've always worked on the basis the ABV will be about 10% of the OG. In other words, a wort of OG 1.054 will yield a beer of about 5.4% alcohol, perhaps a bit less.

Guy