Jim's Beer Kit

About time that the experimental beers are brewed...

Open to all experience levels!

Dennis King wrote:WLP002 is the yeast I have used the most over recent years. Normally ends up 1010-1012 occasionally 1008.

From what OG Dennis?

I find with both the AA and flavour are very pitch rate dependent. High pitching rates can give quite a clean flavour on the 002. The 1968 is harder to produce a cleaner flavour.... Not that this is the reason why you use these yeasts.

Just done two beers with the wyeast variety, having used the whitelabs version several times before. The AA has always been 70 ish. Even with an all pale brew. The two yeasts don't seem to behave the same. The 002 seems to drop fast and pack hard, especially once its been reused. The krausen is fluf...

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Do you rinse the FV once sanitised? If so what with?

That would work out around 1.5 to 2 l/m.

I tend to mash for 60, recirc - still mashing for 30 mins and then sparge 30 mins on the fly. I get 80%+ eff by this, and beautifully clear run off too.

OK, time to tot them all up! :=P This it what I make it - if I've misread any volumes or missed anyone out, shout up! JIM's ESB BREWALON TOTALS - October 2015 D4nny74 - 23l Guypettigrew - 5.5g (25l) Jim - 24l Hanglow - 25l JamesF - 25l Bquiggerz - 23l Piscator - 27l Simmyb - 27l Jaroporter - 26l Mo...

Just put mine on late. Nice colour, around 50 ebc, and 25 IBUs all from home grown fuggles. Like many, I have used a Fullers yeast.

It should have been a 1042, but due to new techniques I hit 1050. Fermenting at 18c for 3 weeks.

That's one full FV.... Get the towels ready!

Yes. It'll make beer.

Where can I buy slaked lime?

Hmmmm... I may have to have a crack at this.

Well I for one didn't think you would get break material in DME or LME. I would have thought it was removed during the manufacture.

Shows how much I know!