Jim's Beer Kit

[quote="Kingfisher4"] If you are bottling, it is even more important to ensure that yeast has not stalled and you have reached full attenuation. Otherwise, you are risking bottle bombs. [/quote] +1 for the bottle bomb warning. I was assuming that either way you'd leave it for a week or so to let it...

Hi, That does sound a little high for your final gravity, so maybe it's not quite done yet. That said, if you mashed with a fairly high temperature or had a low attenuating yeast or had a pretty chunky grainbill (if you were aiming for a heavy stout for example), then theres no reason that wouldn't ...

[quote="Northern Brewer"] the Edinburgh breweries pretty much operated as a single collective pool of yeast in the 19th century at least, they were forever swapping between themselves.[/quote] Yeah, I'd read that. It's pretty cool! Hey, talking about old scottish brewing, I found a blog a few month...

[quote="Lanky94"]I am no expert, but wouldn't you enhance malty aspects by using chloride in any water treatments? Say by using a sulphate to chloride ration of 2:1?[/quote]Yeah, you're right. The water I have is pretty balanced between sulphate and chloride, which suits me quite well as it's a good...

Aye, that's a good point about coke coming in before many of the modern styles had been established. Didn't realise it was as early as 1600 though.

Ha, yeah, I reckon German malt and American yeast is fine - tradition's great and it's fun to follow it, but it shouldn't hold you back from making stuff you like. I doubt it held back many brewers from yesteryear either. I reckon you're right about Scottish and English beers being pretty similar in...

Thanks for the thoughts. Really useful to see. Northern brewer: Its not a particularly Scottish style im after (although I'm Scottish myself, so I suppose it's a Scottish beer by default) - I had just heard good things about that yeast, and that it had low attenuation. You're right about the smoke -...

Hey, I'm looking for a yeast that really accentuates the malt character of a beer - any good recommendations? I'm looking for something with lower attenuation, to hopefully leave some good sweetness in there. Here's the recipe (for 50litres) 6.5kg Munich malt 0.7kg smoked rauch malt 1kg crystal 60 1...

You can see on the third and fourth pictures down that it says to mash in with 121 litres - that's what I see when I go into the recipe, and click on the mash profile.

But if you look at the 6th and 7th pictures, the actual mash profile itself says to mash in with 55 litres.

It's really weird.

Sure, problem. I've just gone through all of the various bits and taken more photos. Give me a shout if there's something else that would be useful to see. [IMG]https://uploads.tapatalk-cdn.com/20181204/f795a09fd919ac0652e9484988b4b415.jpg[/IMG][IMG]https://uploads.tapatalk-cdn.com/20181204/45abe3e5...

Hi, I've been using the beersmith app but can't seem to get it set up properly. I've uploaded a few screenshots and I'm hoping someone can help me out. If it's useful to know, I'm using a 50 litre braumeister On my mash profile, I've said to add 55 litres of infusion water (as this is the amount of ...

No problem. I know dry hopping a stout is a bit controversial, and even more so using hops like those, but I just really enjoy it. The citrus and smokey malt combo reminds me a bit of a hot toddy (whisky and lemon). Then the dry hopping is a bit like putting fresh rosemary on top of a deep, rich ste...

Hey all, New to the forum and thought I'd share a classic of mine. Doesn't fit easily into any particular style but 'dry hopped, smoked stout' probably describes it quite well. It's a good one to put on now for Christmas/Hogmanay You should get a hint of smoke from the rauch which sits well with the...