Jim's Beer Kit

Hello, I have just moved home and ready to start a brew again! My new property is not on mains drainage/sewage, we have a kleigester and mini treatment plant. So I was after some advice from a beer brewing perspective what I can and can’t put down the drain. I do 20l batches and sometimes use VWP, ...

That is making the assumption that 4.2Kg of LME is equivalent to 4.2litres. I would think that 25 litres of LME weighs a bit more than 25Kg. Water is approximately 1 litre to 1Kg, but LME is denser so should be heavier. Sent from my LG-H870DS using Tapatalk The OP said that 4.2 kg went into the bre...

goodolpete wrote: ↑

Tue Dec 11, 2018 1:28 pm

Johnny,
You bought 25 litres, but put 4.2Kg in your brew. Any rough idea how many litres that was,
to give an estimate of how many brews you can get out of your bulk purchase?

4.2=25 litres
25÷4.2x25=148.8 litres

Your priming is way too high for a cornie. 2.5 gr a litre of household sugar is the maximum. Serving pressure is also too high. 0.5 bar maximum. Lastly buy a spunding guage from the MaltMiller and use it to set the keg pressure. Beer line length ? Another internet myth. It's just a way to cure over ...

Bit simpler than waiting for an order to arrive: You vent the over-pressure and 1/2 hour later its back. This is perfectly normal. You vent the gas in head space, but not the gas already dissolved in the beer. Getting the gas out of the beer is going to take longer; much longer! Keep at it, venting...

I don't normally bother with secondary fermentation but when I kegged a 7% IPA I primed with sugar. It had been in the keg for a week or so and I connected it up to my CO2 and tried a bit. The beer was nowhere near ready, needed at least 2 more weeks. So I gave it a fairly high pressure blast of CO...

I don't normally bother with secondary fermentation but when I kegged a 7% IPA I primed with sugar. It had been in the keg for a week or so and I connected it up to my CO2 and tried a bit. The beer was nowhere near ready, needed at least 2 more weeks. So I gave it a fairly high pressure blast of CO...

I have a load of bottles of Belgian Strong Ale from earlier in the year that appear perfectly clear in the bottle but the yeast kicks up into suspension as soon as I open them and I have to get them poured within a matter of seconds to prevent cloudy beer. If i get some yeast it's still drinkable b...

Transfer to another fv. Leave it for five days then add gelatine fining and leave it for another three days. Transfer to bottling bucket add priming sugar (2.5 gr per litre) disolved in a little boiling water and gently stir. Then bottle. A little tip. The first bottle should be a sanitised 500 ml f...

Do you mean the old style blue O ring or the later Chinese flat white rubber washer ? There is a world of difference between the two.

Here on Jim's. Click on JBK links then calculators and download Graham's Beer Engine. It will perform all the tasks you have asked and many more beside. Plus it is free. If you then need to know how to use it to lts full capacity just post your questions. You never know they might help someone else.

Looks like limescale to me. Thats what you are trying to get rid of by boiling

Not myth. Personal experience. And resultant feedback from at least a dozen other brewers across multiple beers. These days I too open ferment with some foil over the fermenter opening, but once the fermentation starts to slow it's on with an airlock. If it's good enough for Theakston it's good eno...

Not myth. Personal experience. And resultant feedback from at least a dozen other brewers across multiple beers. These days I too open ferment with some foil over the fermenter opening, but once the fermentation starts to slow it's on with an airlock. If it's good enough for Theakston it's good eno...

Jocky wrote: ↑

Mon Oct 15, 2018 12:12 pm

You leave a foam bung on your fermenter for 2 weeks?

Why not ?