Jim's Beer Kit

Have you tried searching on here? I'm sure this has come up befor and can remember a member adapting a waste disposal unit.

A solution looking for a problem?

WalesAles wrote: ↑

Thu Apr 18, 2019 9:07 pm

orlando wrote: ↑

Tue Apr 02, 2019 7:45 am

I live close to the Norfolk coast so we can take a little more time tasting and discussing what is happening to your Beer

HaHa,
Free Beer for orlando!

WA

Some of it can be really good as well. Always happy to help me. Although: 17 days and heard nothing more.

We have now fired the gun and ticket sales are now on. Take a look here for how to get hold of some.

I thought about a spray ball not long after getting my conicals. Until I dismantled the tri-clamps and discovered yeast had got to parts of the seal that I didn't think a spray ball would reach, so dismantling every time became a laborious but peace of mind part of the brew day.

Getting mash pH into the right range. Using enough Calcium. Requires you to ignore US advice. Don’t how I forgot this - yes - since I started treating my water, beer clarity has become much less of an issue. Water is very soft where I am. It's alkalinity that's the enemy as it acts as a buffer, res...

Getting mash pH into the right range. Using enough Calcium. Requires you to ignore US advice.

I live close to the Norfolk coast so recognise your water and brew with it without the problems you describe. You don't mention chlorine, do you do anything to eliminate this? I suggest you join the Norwich Amateur Brewers so we can take a little more time tasting and discussing what is happening to...

Typically they are averages and sampled every 6 months. Buy a Salifert kit to check alkalinity before every brew and get yourself a Brewers water report from wally brew of this Parish.

Fix the boiler?

Obviously it depends on what is in your water in the first place, have you had a proper analysis? Most of us with slightly, even highly raised alkalinity levels, can make just about anything without using DI or if you like RO water. Diluting with it can help with low mineral Beers like Pilsner but o...

It would appear you have eliminated everything.

Not Brett then or indeed anything else if it tasted the same. If not that it has to be a measurement problem. If the Beer was truly done raising the temperature shouldn't make any difference. Did every bottle behave the same when opened? Do you batch prime?

Brett can do that.

I don't have one but you could email The Malt Miller or any other GF supplier.