Jim's Beer Kit

Thanks.
Quite a lot more flavour and strength compared to a typical British Brown Ale from when they were a popular drink.

What's the recipe, please?

Litmus was the first colourific indicator, it was first made using mosses about 1300 and would differentiate acids and bases. From the 16th century it would be made from lichen and as chemistry advanced, other indicators were produced that could differentiate other chemicals. Methyl Red test was fir...

That's fast.

:=P Yes PeeBee, gypseous water was for a long time seen by many as the perfect medium for making beer. Graham Wheeler, on several occasions, said he thought sulphate acted to keep beers sanitised as much or more than gypsum as a whole benefitted the brewing process. In four decades from the introduc...

Thank you for that information. Could you tell us for how long you mashed?

Hi PeeBee, you and I can leave hardness where it stands for the moment, there will be times yet to discuss the merits of measurements in various units. I knew nothing of the Fauld Crater until your post, and as for Burton, only the bits visible from the A38 when travelling to Wales and back have cau...

Excellent work, Sir. So much good information. How kind. Just noticed that I credited Henry IV with the improvements to a water supply into London, which should have been Henry VI. I'm sure there are many more errors that should be corrected. The previous chart from a paper by Frank E Lott read in ...

Eric, I was referring to the strange experiences I'd had with No 19 MO from Crisp whereby every brew failed to ferment out. https://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=10&t=84139&p=867443#p867443 I do have some left so perhaps it would be worth extending my mash to 90 mins, but I don't thin...

I hope it ferments out... That will be interesting to learn. Briess, and potentially all US grown barleys, contain more nitrogen and enzymes, so convert more quickly than UK grown malting barleys. Crisp generally advise a 60 minute mash with their products, except when making low gluten or gluten f...

Wow. Massive difference. I recon you got 82% extraction efficiency from the Crisp MO.

Got no MO or Plumage-Archer either, but desperately low on beer and a quick 19 litres/5 US gallons of London Pride might nicely fit the bill and resurrect July's yeast harvesting. Can't brew tomorrow, earliest would be Wednesday if nothing raises it's ugly head above the parapet and the garage is cl...

https://beerandbrewing.com/giving-the-devil-its-due-brewing-it-golden-and-strong-the-duvel-way/ This is an interesting article on Duvel, and suggests they use a different yeast for bottle conditioning. My information was from what I recalled of...... https://www.crowdcast.io/e/duvel-belgian-blond-b...

Bought a bottle of Duvel earlier this week and will have an attempt at growing the yeast and let you know. If my memory serves me correctly, that yeast was from McEwan's brewery.

Duvel certainly was bottle conditioned with the primary strain not very long ago. Their process was very simple to replicate, two weeks at between 25 to 30C followed by a period at lower temperature before distribution. I've contemplated recovering the yeast, but never got round to it, probably beca...