Jim's Beer Kit

I brewed kits for a year or so before switching to AG. The advantage is you can build your equipment up over time, as well as the time spent per brew. AG isn't a hard process though, so jumping straight in is certainly viable. In that case my main advice would be to take your brewday as slowly as yo...

I just brewed an anchor steam clone that's coming on really nicely and that's basically ale malts with San Francisco lager yeast (wlp810) fermented at 15c So no reason why you can't get something decent out of this kind of experiment! That's pretty much the brew I've just done, 94% Pale malt, 6% Cr...

I recently did a batch of lager and cropped a decent amount of yeasts from it. I fancy doing a brews this weekend but have no lager malt left or noble hops. Has anyone experience of a hybrid with pale malt, maybe some crystal and either Summit or Nelson Sauvin hops, but fermented cool with S23?

Stu

I'm reviving an ancient thread. I'd love to hear more opinions of Safale S-33. It appears to be the historic Edme strain from Mistley, County of Essex, England. One of the original all-purpose dry strains. Versatile, consistent, high attenuation, high alcohol tolerance. Who has used it? What did yo...

Sounds like you have all the prerequisites. The first lager I did was 4kg lager malt, 1kg flaked maize, then noble hops to around 15 IBU. There are some details at http://brewblog.drogna.org/?p=53 . It took a couple of weeks to ferment, then I lagered it in bottles rather than a secondary. Nice and...

I used it in my last brew and it's not dropped out 4 weeks after kegging, though I'm also concerned I've got a problem with wild yeast at the moment.

Sounds like you have all the prerequisites. The first lager I did was 4kg lager malt, 1kg flaked maize, then noble hops to around 15 IBU. There are some details at http://brewblog.drogna.org/?p=53. It took a couple of weeks to ferment, then I lagered it in bottles rather than a secondary.

Time for an update just barrelled it today got some clove flavour in the mouth and got real fruity aroma so very pleased so far very very cloudy though not expecting it to be clear but its like canal water lol. I bottled the Enkel I did with T-58 and the bottles took ages to clear. Also pouring the...

T-58 will probably make a reasonable belgian style wheat beer, and it's terrible flocculation won't matter for that. I made an enkel with it and it gave me lots s estery notes.

There seem to be various techniques people use. Adding the liquid to the kettle should work fine, though some people tip the whole water and black malt mix into the top of the mash tun before they sparge. Last time I drained the water into my first runnings through a sieve, then ran more of the run ...

The roasted bitterness yes, sorry, not the hoppy bitterness You're trying to avoid just making a late hopped stout :) It looks iike 200g of black malt may not have been enough as well. Next time I thnk I'll use 400g of black malt in 1l of water for the cold steep. The beer I've got is dark, but it's...

The recipe's my own take on the Cascadian black, but I had chinook in instead, and some early Willamette because I didn't have enough Chinook to hit my target bitterness. Pretty much any of the American C hops should work. The yeast is US-05 (second gen from the trub of the blonde ale I had just don...

If you're near Oxford, get in touch with the Oxford Brewers group: http://www.oxfordbrewers.com/ . Our monthly meeting is in the Lamb and Flag on St. Giles on Wednesday.

Stu

I currently have the following dry hopping in the FV - http://brewblog.drogna.org/?p=69

No idea how it's worked yet though. and the hop choice was mostly informed by what I had left.

Stu

What issues are you having with the KKTT? Mine took a bit of work to get the hang of but now I'm used to it I've found it pretty good. TBH if you really don't get on with it I suggest selling it rather than trying to modify it.

Stu