Jim's Beer Kit

Many calculators seem written by those more familiar with spreadsheet architecture than the relevance of ion content in brewing liquors. You don't advise what type of beer you wish to brew, nor any details of the water you use, both of which are vitally important in deriving what needs doing. Only r...

Interesting comments with substantial variance. The two bottles I had were substantially similar, they poured murky brown with a murky brown taste.

Cobnut wrote: ↑

Thu Dec 28, 2023 11:48 am

A member of our local HB club brought along some of this beer a few years ago. Can’t say I was overly impressed TBH.

Bought a couple of bottles not long after its introduction. Those were poor by any standard, in need of significant improvement to produce a desirable product.

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...