Jim's Beer Kit

Thanks Rob [emoji482]


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I’m brewing this in the next few days too (as soon as I’ve bottled the ESB on the go now). Incidentally, Brewdog did a series of tests to determine the best temperature for dry hopping and the result was 14 degrees. I now do this with all my beers and it seems to work well. I still can’t decide whet...

Thanks Rob, I normally just weigh leaf hops down in a hop bag but I’ve heard that if you wizz them up in a blender and toss them in loose they pack down into the trub when chilling prior to kegging.

I’ll give it a go [emoji482]


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Hi Rob,

Ordered the ingredients today to give this a bash but could only get leaf hops for the dry hop. Would you use the same amount or should I bung the. Whole 200 grams in?

Not sure how pellets compare to leaf when dry hopping.


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I chuck in half a dozen stainless steel teaspoons. For some reason we’ve got loads of them. I boil them with the hop bags for 10 minutes to sterilise them.


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I’ve been meaning to buy this for ages. Luckily I just picked up a 1990’s copy from a used bookseller for £3.99.


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I’ve always said “why-east”. I don’t think it matters too much [emoji846]


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FULLERS wrote:I make 300 gallons on average a year

[emoji54][emoji54][emoji54][emoji54][emoji54]


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We’ve got loads of stainless steel tea spoons so I chuck a handful of those in.

I put them in the hop bag and boil the bag and spoons for 10 or 15 minutes first to sterilise.


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The back treacle was not used for priming but added towards the end of the boil.


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I made this sometime ago and from what I remember it turned out well.

I used Wyeast 1968 ESB yeast and added 200g of black treacle.


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Don’t take too much notice of the right hand gauge. I’ve got the same model of regulator and my needle barely moves off the stop, even with a brand new cylinder.


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Lanky94 wrote:Eric.
Many thanks for your time in providing such an interesting read. Your history and knowledge of the geology of the local area is commendable. I will try your suggested profile.

Yes, great post as always Eric.
You’re a mine if information.


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I understand a cesspit to be a large tank that simply gets filled and emptied. A septic tank is normally a 2 chamber tank, often made of brick and concrete, that uses bacterial digestion to break the waste down before outfalling to a soakaway. Septic tanks only need to be emptied when too many solid...

Isn’t that how Fullers make London Pride and ESB?


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