Jim's Beer Kit

Thanks, reading palmers now. Its very good, just the right amount of depth for me at the mo.

Cheers Chris

Thanks again. So it is its fermentation of the easier sugar to the harder sugars which produce the slowing down of the latter stages of the primary/secondary fermentation. Rather than a half life situation (most biological processes tend function in a half life style, ie over 10 hours half the gluco...

Sorry for not answering my posts, computer trouble. First of all thanks for the posts, shed a light on a few things. Very interesting post Chris. First, the FG 1000 was originally from a leaflet in a brew kit. It wouldnt drop below 1014, yet the instructions said it be 1000 and never under any circu...

Cheers chris. That clears up a few things. I am think i am going to take your advice for my darker beers. Boiling and standing.
And i am going to use some soft bottled water for my pale beers. Gypsum in both.

I will resist the CRS, until i taste the results.

Being a long term country wine fan, and a medium term AG fan, I am slightly confused about something. Its not something that stops me brewing, but it is something that I try and get my head round and justify. When I make a country wine it will start about 1100 for arguements sake, drop to around 102...

Being one who tends to be a bit wary of chemical additions of beer, has anyone used lemon juice to alter pH? Can it work? Are there any less agressive alternatives than CRS? If the water starts at a pH of around 6.5 would it need treating? Or am I on the old pH/alkalinity debate, surely they are con...

Well its reached that time......... all bottled with its brothers on its shelf.... pictures.... DSC00061.JPG Weeeelll it came out more like a porter/stout. So hence the name change! Really really tasty. Some stouts are quite boring in the malt, but this was like the complexety of a mild with the col...

I agree with chris..... as soon as that FG is reached and its dropped pretty clear or seems clear, bottle. Its better than messing with secondarys as i always feel that one problem in the secondary means the problems in every bottle. OK its meant to take longer to reach maturity, but it fun finding ...

I have used it in a strong IPA and some wheat beers. It was a bit overpowering. Crush the seeds. Fresher seeds are better. Add at final 15mins of boil. Can't remeber exactly how much i used, it is written down somewhere.... maybe 15g - 20g for 23L. I don't think i will use them again Ihavent mastere...

Thanks very much, some useful advice there.

So high temps bring out the stereotypical banana and cloves tones to the yeast then? Does a low temp leave it without charecter?

Is flaked wheat just unmalted wheat which has under gone hydration and then squashed and dehyrated?

ta matt

Any chance of telling me your recipie? I am trawling them all.... thinking about a 50-50 split between Pilsner malt and Unmalted wheat....

A few questions as I am considering a hoegarden clone for my next AG.

1. Has anyone used a bottle of Hoegarden to culture the yeast?

2. Is it the same yeast which is used in the initial fermentation?

Thanks for any information.

Well I bottled it in to 36 Bottles varing from 500ml up to 750ml. DSC00027.JPG The colour is dark dark brown when in glass, but whenheld to the light has a lovely firey red colour. Initial sample: It smells of chocolate and banana. The hops are there but not over powering, slightly bitter. Tastes of...

Cheers boingy,

I might have to use the gypsum on the next brew.The instructions say to mix it in to the fermenter, i would have thought it would be more suited to the boiler.

Any ideas on the initial foam on the boiler? Skim it off or stir it in?

matt

Yes, yes, nazis is a harsh term to use! I meant it in jest really! (i have marked their site in my favourites) My AG beers have all been extremely good. They taste better than any pub beers, bar the good real ale bars. I only had problems when I started out. Had some very odd tasting wheat beers, bu...