Jim's Beer Kit

https://www.nationalhomebrewclub.ie/for ... -question/
This is an old thread but has the information on the recipe

Thing was about Dave Lines book was that you could not buy the ingredients listed. I recall he said to use Bullian hops for Guinness and as for Amber malt....

I have Dave Lines book too from waaay back then,also have a great old book, "All about Beer and home Brewing" by Bob Pritchard. A bible for me before someone invented the tinternet. https://www.ebay.com/itm/All-About-Beer-and-Home-Brewing-Bob-Pritchard-1983-142pgs-7-/292971468771I I think it was rei...

I recall that it keeps isomerising until it goes under 60 C.

Thanks. Going to order that book. Interesting suggestions there. Going to follow up on this type of technique

Now I know this is an odd one so before any CAMRA heads start going apoplectic I like some feed back please [-o< . Want to see how I can add a juicy hop aroma to a pasteurized beer. So far I've considered creating a hop tea by first boiling and cooling RO water to remove air and the on the day of pa...

Yes you will extract hop oil but the main reasons for boiling are, To sterilize the wort To stop the enzymatic activity of the mash To concentrate the wort To boil off unpleasant aroma compounds To coagulate proteins so they will drop out To extract bitterness from the hops To adjust wort color and ...

Had a listen to that podcast and after the back slapping and shite talk you get to 30 minutes where he starts to chat about their mashing schedule. He mash @ 52C for 40 minutes and then quickly brings it up to 74C for 60 minutes. Sparge @78C. I'd say the 52C is for the limit dextrinase phase first t...

On the search for yeast that eat maltose and not maltotriose you can look at Windsor. On the spec sheet for this yeast it states that it cannot deal with maltotriose.
My other research suggests PH 5.5 in the mash favours alpha more than Beta amylase without compromising the wort.

Is there a difference between Safbrew S33 and fermentis S33.

In the document I posted the test brew with ludwigii used 70% pale malt and 30% wheat and this was the mash schedule ,
mashing:
37°C for 20 min;
44°C for 20 min;
48°C for 20 min;
52°C for 30 min;
68°C for 30 min;
and 78°C for 10 min at a ramping rate of 1.0°C/min.

Currently have a keg of lemongrass lager atm. Hops used were lemon drop. I will be tasting soon

I was chatting with a commercial yeast specialist who said he would not release this yeast for legal reasons. Said that the brewery using it would need to be super sterile and as most brewerys are not then a high degree of spoilt brews can ensue. I note from the 2 research papers we listed both had ...

http://lup.lub.lu.se/luur/download?func ... Id=8953111

If you want to slant it then have a pot of coffee on stand by and have a read here. The yeast I mentioned is commercial but the other yeast listed here is not.

I have not got this yeast yet. If you can source it let us know