Jim's Beer Kit

CRS/AMS works well for high alkalinity water - certainly up to the 250-265ppm I get.

Heron1952 wrote: ↑

Fri Jan 17, 2020 11:09 am

Interesting MME spreadsheet, sadly no CRS or AMS or H2SO4 or HCl acid additions. That's in common with many water calculators. Those acids would all affect the critical sulphate and chloride balance, not just alkalinity

CRS/AMS is in there.

If the wort before fermentation is light, and darker at some point later (at transfer to keg, or at serving) then I'd be 90% certain the problem is oxidation. In this case you need to work backwards from when you noticed it darkened to figure out where this has happened. If it's that colour before f...

I just found this: http://brulosophy.com/2016/04/04/single ... t-results/

2 bbl BIAB!

Brewbuilder do a nice short 30mm NTC probe: https://brewbuilder.co.uk/temperature-probes.html

Any shorter then that and I don't think you're going to be measuring the temperature accurately.

Is is the dark colour before fermentation, or just after?

37.5kg of malt using BIAB? You're going to need a mega strong bag and a hoist for that.

I've tried a number (and used to seek them out) but realised very quickly more often than not what I was getting was a Pale Ale. Those hallmarks of a lager - smooth malt flavour with a crispness to it - were hidden under a bale of hops.

f00b4r wrote: ↑

Sun Dec 29, 2019 8:22 pm

Except for the new craft beer breweries they seem to usually avoid dry hopping their lagers but it does seem to work well sometimes.

For me there's no point in spending the time and energy lagering a beer so it's smooth and clean flavoured and then dry hopping it.

I appreciate that the other salts are very inexpensive, it’s just complicating things further when you’re adding so little, and really won’t have any noticeable effect. I would always recommend someone to get a water analysis done whatever the water company report says, but it will give you an indic...

Interesting, BB. Putting those figures into Graham's water treatment calculator suggests that, for 25 litres of a 'Bitter' as Graham calls it, you'd need to add about 10g of Calcium Sulphate, 2.8g of Calcium Chloride, 1.5 g of Magnesium Sulphate and 1.9g of Sodium Chloride. This would give you 150p...

You might also want to read the Malt Miller blog, where the Beer Boars club made a stout and split the batch, aging one with chunks of bourbon barrel, one with Provoak pellets and one with an oak flavouring: Brew day: https://www.themaltmiller.co.uk/blog/exboariment-oak-ageing-products-part-1/ Resul...

Good point - by the time anything reaches me who knows what would be on the surface of the pineapple.

I look forward to your future attempts. In the mean time maybe I’ll give it a go too. I even have some yeast recovered from cacao trees I could use.

Great project this - very inspiring. I doubt I'll have the time or space to nurture barrels in the future, but this thread is certainly inspiring me.

I keep meaning to make Tepache (and figure out whether I can make a hybrid beer too...) Recipes I normally see don't use any yeast - I presume there is plenty on the pineapple skin (which I can completely believe given how easily pineapple seems to ferment just left out). Have you done any experimen...