Jim's Beer Kit

Hi Folks I am still about but not very often any more. The commercial brewers have started specifying on their labels if the beer is made with barley or wheat and barley. Turns out I can drink beer if it doesn't contain wheat. The incentive to home brew is significantly diminished now, particularly ...

I have to say I'm impressed with this! I think this might well become my stock brew as it certainly ticks all the right boxes and, indeed, sits very well with me after a good few of them. Thanks for the kind comments Guv. People take a bit of convincing that a recipe which includes tea and soy sauc...

Is this for real?! If you have to go to these lengths to get pissed, perhaps you should take up heroin instead. How do you think I came up with this recipe in the first place ;) Surprisingly, in blind tastings with friends who have been CAMRA members for years, they couldn't spot my GF brew from Ev...

I put the gelatine in 24 hours before I bottle it. It is still cloudy when I bottle. But is clear when I get round to drinking a few weeks later. It is possible that a different prune juice might be more cloudy. Try adding another sachet of gelatine, but most important to get it bottled. It doesn't ...

The first lot of bags, that just get stewed, or the last lot, when it gets simmered? Either, I'm not very consistent and I don't find it matters. The main reason for adding the tamari is to improve the colour. I just like to make sure it gets hot at some point to kill any bugs that might be in ther...

Hi oldbloke

I put the tamari in with the tea bags. I reckon if anything is living in it, the heat will kill it.

The millet beer sounds interesting. Are you malting the millet yourself or can you use it unmalted?

cheers

D

Gelatine is very effective and can be added in various ways at various times. I used to put a bit in every bottle when bottling. This tends to result in a lot of sediment in each bottle. I now add the gelatine to the brewing bin the evening before the day I bottle it. This results in much less sedim...

Add it now. And give it a good stir, you want the gelatine dispersed throughout the brew. It won't clear otherwise. It doesn't taste too bad cloudy but clear is preferable and it clears in 48h.

cheers

D

Not too difficult to find again :-

http://hbd.org/brewery/cm3/recs/13_23.html

http://www.naturallygoodfood.co.uk/sear ... te+essence

cheers

D

Judging from the taste Greens use sorghum malt rather than de-glutenised barley malt. Haven't been able to track down a source of sorghum malt in the UK. For a short period Guinness made a gluten free version in Nigeria because the Nigerian government didn't allow import of foreign cereal products. ...

I've been looking for gluten free malt for 5 years and have found nothing commercially available in reasonable quantities. I therefore resorted to 'other sources' of fermentables and flavourings. The Recipe FOUR STAR is a gluten free strong ale and tastes just like a beer made from malt. http://www....

Yes, I add them first because they take quite a long time to dissolve and need lots of stirring.

I must do a batch of Sump this weekend, its a perfect Christmas beer for those long nights in front of the fire (or Telly)

cheers

D

Is it available in the UK?
If so, could you give me a pointer as to where from?

cheers

D

Hi Jim,

You could leave out the soy sauce. Its only there as a colourant and is much too dilute to alter the taste. You may be able to use gravy browning, I just haven't checked if its gluten free or not. Even without the soy, its a perfectly acceptable colour.

cheers

D