Jim's Beer Kit

Ok, I think you may have not entirely understood the instructions: If you bottled the beer clear then there will be a smal amount of yeast sediment in the bottle after the carbonation period. That is a real beer, you can't really avoid a yeast sediment in a beer if its carbonated in a bottle. (at lo...

Isn't this "jacking " process is essentially the same as cold filtering (like all those early ice beers which turned up in the early 2000 bud ice etc). Surely the idea behind cold filtering is to remove the nasty stuff, which remains in the ice, and is removed. Apparently it makes most beverages bet...

Start early. Prep night before. Ensure that hop filter is fitted before the boil. Book the day off from the girlfriend/wife.

Hmmmm. I am quite adept with the old chemistry, up to a high level(and also biology). I agree that most homerbrewers over estimate the potential of oxygenation, but..... when enzymes/yeasts convert sugars they cant effect the beer by releasing the oxygen contained with in them in to solution. These ...

Well ultimately go for bigger volumes, as in high SG, and water them down post boil.

Its commiting brewers sin, but will give good and high yeilds.

If in doubt, call it a porter.

It won't poison anyone.

It will blow there socks off. Most people haven't tasted a good brew.

Chlorinated or or not... it will still be a darn sight tastier than most shop/pub bought muck.

Like the Hitch hikers guide says...
Dont panic.

So is there a case for under pitching in some fruit beers or sweeter beers? Especially if your force carbonating them?

I wouldn't worry. If it was granulated glucose/sugar you added, it may not have dissolved completely. If it was powdered glucose/sugar you might get away with it. I would say if your adding priming sugars to beer then turn it in to solution prior to doing it. If you add it to bottles it can be in po...

Well.... It fermented down to 1005 very sucsessfully. It was drinkable...... BUT.... Far too spicy. Too thin. And the aroma of the ginger, chilli and apple mix wasn't great either. So instead of it causing me countless horrific trips to the lav, it went down there in one go! Will you were right! Nev...

I think I'll do 3/4 not shaken, 1/4 shaken! If it cabonates well without, then as you say, why take the risk. I cant see it enhancing the flavour. Although stranger things happen in the murky world of HB.

Fair one. Well if you bottle with normal granulated, and you dont shake to dissolve, and you havent had a bad batch. Consider me converted. I think though the sugar in the bottle technique is fairly o2 safe, as long as you have a bottling stick. Its when you start playing about with bottling buckets...

Most I think would say yes, dont shake. I would say it doesnt matter, and is probablly a good thing if adding sugar directly to the bottles prior to capping. If your bottling properly though you should at least get the pssst of gas escaping from bottles even after 3 days at room temp. Which makes me...

Well I have been doing it for ages. Once its been capped, I give it a good shake to ensure the sugar is taken in to solution. Maybe this is technically wrong, but practically I don't think it can do any harm. Never had a beer oxidized from about 1/2 an inch of head space, of air, which contains abou...

Try bottling after 7 days (or as soon as your ferm is finished), you'll bring over a bit more yeast in to the bottles, but if it doesnt carbonate you can rule out the beer/yeast/timing. Do you have yeast sediment in the bottles when there flat. I find, once bottled, give them a good shake to dissolv...