Jim's Beer Kit

Its used more in the whiter belgian beer. Obviously they would be crushed. There sugar extraction is less than malted. They have to be used with a grain which will provide the enzymes to carry out the starch conversion. They give a white, wheater taste and carry through more haze in suspension. Simi...

Fair one. I am coming from the other way around. Stumbled on the bavarian style trying to do the Belgian style. Did you find it difficult to replecate the Belgan style, or you managed it and you just didnt like it?

I made a 60 40 Pale ale MO and Malted Wheat. It had a Bavarian wheat beer taste. And was awful young, which is contray to most writting on the subject. To the point that I thought it infected. But it matured nicely. I am after the holy grail now, the exact Hoegaarden clone.

I agree, done two of those West Riding Kits. Both were great, but the second I brewed only 20 litres, getting nearer 5%. Tasted better, more depth.

I always fall back to them when I have had a bad AG day.

I love Wheaty beers. Done a recipie very similar to yours. Admittedly early on in my HB years. Came out really tasty. But no where near the colour or taste of a Hoegaarden. (and I didnt use orange peel!) I put it down tomy use of MO malt and Malted Wheat. A lot of people say for a true Hoegaarden cl...

Hmmmm..... I would say, dont worry about it. Bottle it as normal. Put the bottles away in the warm for a few days, then in the cold for 2 ish weeks. After bottling taste some. If it tastes horrid, dont dispare, HBs have a nasty habit of being a bit odd early on. Just sample after 2 weeks. If its sti...

What does it smell of?

You need an understairs cupboard. If the girlfriend starts giving lip she gets a book, a head torch and escorted and locked away. Biggest advice for beginner: Start early, prep night before. Write out plan. Give girlfriend plenty of warning of brew days (a ten pound clothes shop voucher helps too), ...

Oh, and I grate a braeburn and stuck it in. Couldnt find a bramely at tescos!

Well, I have never done it. Done the old counrty wines, meads and AG beers. I always keep an eye on the forums about TC and other fruit beer strength brews. I like the idea of experimenting. Anyhow, I like ginger beer. I like Cider. But how to decide? Fight!....... er no Matts TC with Ginger: 10 lit...

The difference is: Poor pub/off licence beer: A meal from cheap ingredients produced on a mass scale like canteen food. A kit beer: A meal produced by a chef with crap ingedients. Extract beer: A meal procuced by half decent ingredients produced by someone who really cares about there craft. All Gra...

Wow, why does anyone buy booze? So another question, what sugary drinks just will not ferment?

Having done only country wines and beer, i am amazed by the use of cartons of drink to brew! I was always under the impression that the preservatives in the cartons stopped the yeast fermentation? Is this not true, or do you have to boil it out, or over pitch the yeast?

cheers matt.

Your welcome, we've all been there. I had a few dodgy mashes prior to getting things right.

A picnic cooler, a good stiring arm and reasonably frequent checks work for me. Not super precise, but within 1-2C.

Stir it to even out the temp. Then leave. 20 mins later, measure temp, alter. Repeat until done!