Jim's Beer Kit

Washing yeast in ClO2 is rather safe. I did this many times.

Give it a gentle whirl and leave to settle for 15 mins before siphoning to fv. Works all the time.

Keep mash hot during sparge, do not return any vorlauf, sparge with almost boiling water.

Or use flaked rye, it has much less beta glucans.

Chemistry, simple ion exchange. SO3 ion oxidizes to SO4 and gets trapped by Cu. Or something like that, I stopped learning this like 25 years ago. Personally I just wait for it to dissipate naturally.

I love flaked rye. Silky loveliness.

You can always put some sanitized copper wire in lager tank, this helps with removing sulphur.

I use such old smack packs on regular basis. The oldest one I had was 24 months after mfg date, that's 18 months past bbe.

Of course I always make starter from any liquid yeast, maybe except for fresh Weihenstephan / wlp300.

I'm sorry guys but when I visited UK finally last autumn I was all "oh, real ales!" guy. But then I tried all these beers from byobra and stuff and I was all "meh, wat?!" These beers have changed. And our palates have changed as well. Next visit to London in winter 2014/15 was much more enjoyable. B...

Temperature is a key here. 6-8 days in 19c is enough, although recently my process favors 5 days and I can't tell any difference.

My assumption was based on CYBI episode when Jamil deemed this beer cloned, grist composition was 90/10 2 row / Special B.

I would check the Munich idea if I liked Chinook at all.

Mosaic is super fruity but lacks in citrus department. Really shines with strong citrus hops like Centennial, Simcoe or Chinook as backbone. My preferred combo is with Centennial.

beer gut wrote:What I found with boadicea is good bitterness but in my opinion the flavour/aroma is too bland.

Same as above. Exceptionally tasty bitterness but complete lack of aroma.

W34 has no problems fermenting 22 plato worts, and has ~10% aby tolerance. How else would we made our Baltic porters?

Castle Malting makes Cara Gold to 120 EBC. Their Caramalt is 20 EBC, while DMG makes it to 35 EBC. I prefer to use EBC values than names to avoid confusion.

Well I'm drinking a beer loosely based on Adnams Ghostship, that uses Crystal Rye and the hops are Chinook, Motueka and Citra. Very nice it is too. Adnams use Columbus for bittering and Cascade and Citra at the end and dry hop with Citra to finish. For last 6 months the pub I claimed my local had G...