Jim's Beer Kit

I use Thomas Fawcett Mild Ale Malt in a lot of my bitters to get malt/nut/bread flavours. I range from 25% in a session bitter to 75% in a special. The Darker Crystal and Crystal Rye will add complex maillard flavours. I sometimes use Special B, but only in small quantities (<=1%), to add a stonefru...

You really need to put the maltster in the malt descriptions, I would not buy without knowing who made it. Also, the ECB would be good to have.

Good luck with your venture

I like Special B, but only at around 1%. More than 2% gives me an overpowering taste of prunes.

Its from here, a large outlet in the Netherlands https://www.brouwmarkt.nl/en/premium-quality-pale-ale-malt-7-ebc-25-kilo.html It does not look like they supply crushed. Maybe not an issue for you, but a lot of people do not have a grain mill. Yes, it is a great base malt and can substitute for MO ...

Golden syrup is partially inverted. I add to Best Bitter recipes to reduce body to make an easy drinking beer. 5% by weight added at the end of boil.

It also imparts a subtle flavour of its own. I find Tate & Lyle has a better taste than the supermarket own brands.

Sanitise = reduce bugs to a level not harmful to health
Sterilise = remove all bugs 100%

... and it works a treat! The hop filter sucked my boiler dry

Thanks for quick reply. I am mashing in now, so will get the boil on before lunch. PTFE at the ready!

Is PTFE food safe?

My hop filter slides into the back of my boiler tap, but is a bit loose now and I can not get a siphon. I am thinking of a couple of turns of PTFE tape, but will that be ok in a 90 min boil?

I use wyeast 1469 west yorkshire ale for all my hoppy pale ales. Attenuation is high, so you get a nice dry beer to show off the hops. I brew at 17.5C (ambient temp) which keeps esters low. flocculation is a bit poor, so it takes a few weeks to clear.

Rookie wrote: ↑

Sat Oct 14, 2017 4:01 pm

Centennial and cascade are a classic APA combo.

+1, but adding in the Simcoe would be better

Nelson Sauvin will clash with most hops, but sometimes in a good way

Thanks all,

It was not too murky going into the FV, so I have high hopes. It's bubbling away nicely now. I may try the gelatine suggestion if I have have fridge space to crash cool it.

ok, I will carry on and treat it as an experiment.

Help! I forgot the Protofloc and have 23L of murky chilled sweet wort

Any suggestions as to what I can do to save the beer?

I don't want to boil again as that will cause more problems with IBUs and late hops. I would rather start again.

I guess you have fermented right out, if you bottled the last batch, so the yeast will take a little while to wake up. You should see signs of fermentation at 24 hours (+/- 12 hours).