Jim's Beer Kit

No. In fact stronger Beers often finish with less attenuation. Recipe dependent of course but a standard Lager is still Beer and usually they don't finish at 1.000. I have no idea why this one did. Standard kit, used everyday granulated sugar, temps too high (27C most of the time), only 20l instead...

Incy wrote: ↑

Sun Jul 05, 2020 9:02 pm

I just realised I forgot to mention that I brewed both short, 20l instead of 23l, that might be why it ended up so low.

No. In fact stronger Beers often finish with less attenuation. Recipe dependent of course but a standard Lager is still Beer and usually they don't finish at 1.000.

His next run is 23rd July.

Just have to ask. You have checked the hydrometer is reading properly, haven't you? ie 1.000 in water. Apologies if you've already done this. Guy I did wonder if it was reading correctly, so checked it the other day, 1.000 in tap water. I am really not sure how the Mad Millies dropped so low, still...

Cobnut wrote: ↑

Mon Jun 29, 2020 9:02 am

Brakspears is no longer brewed in Henley; I believe it's brewed at the old Morlands brewery in Oxford.

Wychwood I believe. Which is Marstons or at least was. Maybe we should be saying Carlsberg.

I spy an Adnams glass.

I used to love the bitterness you used to get in a Brakspears Special Bitter. What recipe did you use?

As it is an Ale, rather than a Lager and a British style of Beer at that, a little ester is desirable. However SO 4 is not known as a great thrower of esters so I see no reason for worrying at fermenting at 20 for the whole fermentation. Even if I have a yeast that likes or is better for lower tempe...

If it is the Fuller's strain that is normal. I'm fairly sure it is. DWHAHB.

Simon84 wrote: ↑

Wed Jun 24, 2020 8:09 am

What’s and og reading
I did a hydrometer reading before putting the ipa in a pressure barrel.

It stands for original gravity i.e. the reading taken before pitching the yeast. If you know that and you know your FG (final gravity) you can work out what the alcoholic content of the Beer is.

Whorst wrote: ↑

Wed Jun 24, 2020 1:16 am

Damn, was it an attractive lady?

I remember her, oh and you.

Interesting stuff Eric and a useful reminder that US experiences of water and their solutions to brew with it is not necessarily transferable here. Looking at SIM's water profile RO looks absolutely essential and explains the interest in using systems like that unsurprising. Unfortunately I am losin...

How's the Sussex 1? In the queue behind a few other beers, I'm afraid. I may take your suggestion of trying to "replicate" the slope into some of my blank slopes, but probably when it's time to grow the starter. Yes agreed. You might even try taking the cells from the top of a proper fermentation a...

Cobnut wrote: ↑

Wed Jun 17, 2020 4:02 pm

You will receive a warm welcome, but in time you may become the victim of "banter", as I know to my cost!

Who can he possibly mean? How's the Sussex 1?

Calcium Apatite is what precipitates. Brewing Researcher, Consultant, and Scientist A.J. deLange said this of it on another forum: It isn't phosphoric acid that bids calcium but phosphate ion and there is only a tiny bit of phosphate present at mash ph. There are circumstances where calcium will pr...

Hi Bill, Welcome aboard. You might also wish to check out https://angliancraftbrewers.org.uk/ (or even http://groupspaces.com/AnglianCraftBrewers) a pan-East Anglia Homebrewers club, some of whom meet (lockdown permitting) regularly in Colchester. Cobnut Mention the on-line meetings, usually a lot ...