Jim's Beer Kit

Bit of a thread resurrection, but this seemed like the best place for my question. I'm looking for some advice on how to go about back-sweetening a mead. How much campden and potassium sorbate will I need for a 1 gal batch? I've ready some conflicting opinions online about how much campden to add, w...

Looks like a really nice recipe. That's a lot of amber malt to put in an ale imo. Amber malt makes itself known even in small amounts. Probably just personal taste though, you'll end up with a very malty beer.

I've got a plain mead on the go that I started fermenting about 5 weeks ago. It's long finished its primary fermentation, so I racked it to secondary last weekend. Plenty more yeast has flocced out, but no more signs of fermentation. My question relates to bottle-conditioning. Is it okay to bottle t...

Cheers Seymour, will do.

Thanks man, really useful info.

I think I'll do exactly that and leave the recipe unchanged.

I've got an ale recipe that I really like and I've always used US-05/WLP001 in it, but this time I'm going to ferment it with WLP007, the dry English ale yeast. Looking at the stats, the WLP007 can have less attenuation, so I'm thinking of reducing the crystal malt in the recipe as I want to retain ...

Thanks for all the suggestions lads. I thought I'd post back and tell you how I resolved this in the end. I used about a tablespoon of Lidl's W5 Oxy Power along with some boiling water. Lifted the scorched wort right off. No fuss. Here's a photo of the product... http://www.lidl.ie/static_content/li...

Thanks for the suggestions lads, I'll let you know how that goes.

Either way, I'm going to be doing my WLP550 starter in a plastic bottle this weekend! :-/

No, it's definitely on the inside.

What kind of chemicals would you recommend?

Anyone got any tips for removing scorched wort from a conical flask? I tried boiling a little water in it with some citric acid powder added, but I think I've made it worse, if anything.

Help!

Ta.

I've never used amber malt but I thought I could make a interesting IPA with it maybe. However searching on here seems to suggest roasty coffee flavours, so not sure if it will be a bit overpowering. Was planning on using 10% amber with fuggles and goldings as hops. What do people reckon? Cut down ...

Rookie wrote:Last year I brewed an amber using simcoe, summit (not summer) and saphir that turned out great.

Rookie, what do you mean by "not summer"?

I'm a complete DIY incompetent mate, I couldn't be trusted with such a job!

Anyone got a stainless steel boiler from Hop & Grape? I'm looking for some unbiased feedback on the product from JBK before I take the plunge. http://www.hopandgrape.co.uk/public/detailv1.asp?itemcode=STA20252653 The boiler is available as standard with a copper manifold type hop-stopper and a chrom...

All those hops will work amazingly well together, have no fear. One thing you might want to consider though, is whether you will still be able to enjoy the individual characteristics of each hop if you add more varieties. My latest thing is to use a maximum of two varieties in all of my pale ales an...