Jim's Beer Kit

Do as they did, roast the barley and malt to the turn, get the right water with the proper yeast and you're on your way. Meanwhile, Dave Line's recipe, to be later Graham Wheeler's of 70:20:10% is a good starting point to give the feel of what it might be. Thanks Eric! In the States we have both 30...

Jim wrote: ↑

Tue Mar 12, 2019 9:12 am

Looks like this isn't happening yet........

My timetable is rather uncertain at present Jim, a few things happening that can't be ignored nor will be known much in advance, hence my silence. I am mostly free, just might not know until the very day.

Any recipes to share for the various Guinness Ales? Such may be only slightly relevant. Little brewing at St James's Gate was kept secret, but sadly the real recipes are hidden amongst a mass of misinformation by alien and foreign interpretion. The beer that became famous around the globe was a com...

I'm not sure I can, copyright would prevent this going out on the www. It was from GWs 3rd edition. That said, I know Worcesterhopshop sell all grain kits based on his recipes. Sent from my CLT-L09 using Tapatalk When I was a moderator in another forum I contacted Graham to see if he had any object...

Couldn’t I just dump another fresh brew ontop of another once kegged/bottled You could, but there are better ways. I've done it myself, once, I think, for a high alcohol brew that needed a lot of yeast. That also meant those yeast being subjected to severe conditions that would damage them to a poi...

What yeast would you use. Some of the liquid yeast seem dear 😳 The initial cost may be high, but so can be the rewards and by harvesting yeast for future brews, the overall costs reduce. Yesterday I harvested one for the 12th time, having used some wort from that brew earlier in the week to grow a ...

A fairly complex recipe, I'm unsure what enzymes malted oats have, but I would guess not enough to have any spare or maybe not even enough for itself. A starch test probably wouldn't have helped, the wort too dark to see and it would only show that the alpha amylase had done its job and not tell you...

That's quite low attenuation, suggestive of either a very high mash temperature or an acute lack of enzymes in the mash or alternatively, a problem with your yeast. Yeast does not choose to lower it's oxygen requirement, it does so to survive when none is present after it has consummed all that was....

The stuff I got was from Bako in Durham - same as the photo posted previously. It came in a 25kg block (minimum order). I did it as a group purchase on the craft beer forum. Yes, I think it might have been your purchase that inspired mine for #1, #2 and #3. It does make the most wonderful beers of ...

I am not exactly in the Northeast (Suffolk born and living in Essex) but my Mrs went to university in Sunderland and has a real affinity with the area still. We love heading north, so hope to join one of these get-togethers this year Matt :) Sent from my SM-G955F using Tapatalk And we would love to...

Thanks Eric You're right, the website is a pain to navigate but looking through google, I found the following https://www.ragus.co.uk/product/brewingsugars/# This confirms that invert is available as a syrup and as a solid block. I wonder if the taste is identical and whether it would ever be possi...

I believe their process dissolves appropriate cane sugars (sucrose) in heated water, then hydrochloric acid is added to achieve a specific pH. When inversion is complete, the acidity is neutralised with sodium bicarbonate. For solid block the syrup is then seeded with fructose. Wow, complicated pro...

Bako are agents for Ragus and can order invert should you require any. It comes in 25 kg blocks and it isn't cheap. I believe their process dissolves appropriate cane sugars (sucrose) in heated water, then hydrochloric acid is added to achieve a specific pH. When inversion is complete, the acidity i...

I don't and for all those beers I brew, it helps. There are at least as many benefits as there are downsides. It isn't one of those things that people fret over that don't exist or are impossible to avoid, but unless you are intent on making beer in a specific way to avoid oxygen at all costs, brew ...

Jim wrote: ↑

Sun Feb 10, 2019 4:01 pm

Normski wrote: ↑

Sat Feb 09, 2019 9:01 pm

I think its that time again.
Anyone fancy a N/E meet up.

That would be fine by me!

And me.