Jim's Beer Kit

I'm keen to try a Caskwidge. I have looked on their website and there are 3 different sizes ranging from 11 gallon to 4.5 gallon. Does anyone know if the difference is only in the hose length - or are the floats different? If the floats are different, which is best for a Cornie? Thanks for any advi...

Just to pimp up Guy's reply a bit: He's using the cooler's "product" coils (I think) whereas my arrangement uses the "python" lines. The advantage of Guy's approach is you do not need to adapt the cooler's electrics, and the cooler remains pristine (my arrangement hacks the cooler - and with it goes...

… How I’d love to have the skills to modify a beer cooler as you guys have to run through my conical using the brewtech control to maintain/control with some degree of accuracy the temp … It's not "skill". It's determination and tenacity . And a desire for it to be just right. I don't document this...

… The relay needs building into the cooler when I get around to it … Crumbs, appears I don't "get around to it" for ages (and ages, and … hell, I'm getting older!). But I do eventually "get around to it". This is a Maxi 110 "clone" (actually a Maxi 210 clone, with two product coils): 20200915_18184...

An OG of 1.052 would be about right for an early 20th century porter ("brown porter" is a label acquired by some for English porters) as it slid into obscurity, but it would slide still further as did "mild" until the two probably merged into one and "stout" became the new "porter" (even though stou...

… What are your thoughts? Was the 67C mash too high? Is this the FG as 1016 is a little high, and out for the style. Is there anything else I can do? 1.016? A little high? Out for the style? What complete tosh have you been listening to? 67C is a very middle-of-the-road mashing temperature. If your...

I have just pitched a Wyeast smack pack and don't think it's viable, out of date by a two months and was kept in the fridge at 5*c which should be OK but I just think it will be good.. Pitched Saturday night and no change in SG on Monday night... It's a Fullers London Pride with 4120g of grain so w...

I think we used to call it a "beer fret". But that was probably a localism or has fallen out of favour. Or I'm remembering the wrong word. Thunderstorms would get blamed, but in this case probably still priming (60g of sugar, 3g a litre, will make the yeast have a party). A fret described casked bee...

IPA wrote: ↑

Sat Sep 12, 2020 3:55 pm

I tasted Proper Job last week for the first time. Coors have a lot to answer for producing such crap beer.

What are you reading? St. Austell isn't a Coors minion.

The St Austell website has MO and CG as the malts first <sic: "for"?> tribute. You're right. Same info on https://www.staustellbrewery.co.uk/beers-and-brewing/draught-range/proper-job . But I got the original info off https://staustellbrewery.wordpress.com/our-ales/ . So seems they are not very con...

It might go down further, might not. I'm usually happy with 1.013/4 for hand-pumped "cask-conditioned" style anyway. It's in the documented attenuation range, so I wouldn't grumble. You "mashed low", but at 65C. I find it best not to pussy-foot about when changing mash temperatures and if I wanted h...

By "mash at higher temperature" that can mean a lot higher than you might think. 74-75C is not too high. Creates unfermentable dextrin, which also provides body and mouth feel. At the other end you can try "cold extraction". "Mashing" (it's not really, there's no real conversion) overnight at below ...

Also found this. … Thanks. So UK Munich malt it is. I hope people take note I say "UK" and not continental Munich malt. I've seen folk saying the UK stuff ain't so good in their "lagers", "dunkels", etc. (they use different barleys and probably different malting techniques on t'other side of Channe...

Seemingly no mention of the "blend of malt" St Austell mention? Simpson's list the "Cornish Gold" malt (20EBC) they include, but it is never available and has now disappeared from Malt Miller's lists. Perhaps their "Munich" malt (21EBC,still British malt) substitutes? Simpson's also do "Imperial" ma...

Their (Wyeast) own Web site states 67-71% attenuation (presumable "apparent"). But it's good you say "what's the typical attenuation expected for this yeast?". Many folk believe the published figures are the "limits". They are just what to expect from a "standard" wort and perhaps better suggest how...