Jim's Beer Kit

Sounds like a great idea. I haven't tried it, though.
I'm assuming you've looked at Michael Tonsmiere's website The Mad Fermentationist. I bet he's got goo things to say about it.

David

I love his BeerSmith podcasts. Extremely accessible and very informative.
In fact, his Vintage book is what my friends tend to pick up when they come over. And they don't tend to put it down, either! None of them brew, mind.

I was thinking of amber and brown malts in a bitter. Maybe 5% of each plus 5% crystal. I've only got rye crystal in at the moment but I think it's great.

Nice! I have real problems with brown beers. Blond and dark are fine, but the middle ground is a bit bland. I'll look into that water profile you mention. I used bottled water so I hope it'll be easy to work out what's in it.

You're right, it looks cracking in a pint glass! Well done!

David

Leaf hops were the ones that didn't even get wet. I made a number of errors there, though, not least in deciding to use a hop bag. Now I've worked out how I can swill the FV to get them mixed up nicely. I love using pellets. The middle ground between floaters and fallers is great. I bought a really ...

FWH? I'll give it a go. Good suggestion.

I tend to split my dry hop but only to ensure the all get a good soak after finding loads of untouched, dry hops when I bottled my first attempt. When would you suggest? I think the earliest for me was five days into fermentation.

I don't tend to add bittering hops. I like buying hops more frequently than I can brew, plus I love the taste of them. So I've got loads of hops tht need sticking into my beers and I like beers with loads stuck of hops in them. I tend to add them 15, 10 and 5 min before the end of the boil and I alw...

BrannigansLove wrote:EKG.

Me too. They never fail to impress me. Plus, I can't think of a single style where it wouldn't work.

Looks absolutely cracking! Making me thirsty too! Shame it's only Tuesday.

Looks like you've done your old man proud!

I've used flaked rye with crystal rye a lot and loved it. I used 20% and, as I also brew BIAB, just pulled the thing out of the boiler when my mash got gloopy. It was tricky but it has a great flavour. I'm wondering, though, whether it's worth making a porridge first as my efficiency with it is alwa...

I like your use of three speciality malts to get the flavour while keeping the colour light. Been meaning to try this out. Any chance of a photo when it's ready?

It's a touching tribute too. Just the thing to toast your dad with. Good idea!

David

Good reason not to use it! I think I'll follow your example as I get the impression my beers are getting too samey. A change will do me good. When are you brewing?

I've been toying with recipes like these and I get to the stage where I'm not sure why I'm adding things or taking them out. You could change certain elements but they won't make it necessarily better or worse. Go for it then change something next time if you think that would improve it. Keep us pos...

Looks good. Where's the recipe from?

It is. And very striking without being overbearing. I'll have to get them into something pale next!