Jim's Beer Kit

The original probe for the same type of meter didn't last a year. My replacement was the same as Orlando's, I can't remember when, but it was several years since and it calibrates perfectly in seconds. Doubt I'll be as lucky next time.

I am not in the UK, Im in Sweden (have updated my profile). I will play around with the additions a little to get close to your suggestions above. Many thanks for all the help, its appreciated. Thank you, that's interesting to know. What can you tell me about your local geology. Your water profile ...

Thank you all for the replies, especially Eric. Why are you putting what appears to have been decent brewing water through an ion exchange water softener? I am not using a water softener, I have well water and it is very soft. I had my water tested. I think I have some more reading up to do on wate...

I would want a lot more Calcium than that (150), Another tip, don't believe the "minerality" rubbish the Americans bang on about. Yes Orlando, and more chloride. What rationale applies an arbitrary limit of 100ppm chloride? One to make a bland and tasteless beer? I've looked at the screenshots, but...

Sorry, I get no ease or feeling of joy looking at such screenshots, but if they fill you with joy and expectation, then you have my greatest hopes that you enjoy the outcome.

Why are you putting what appears to have been decent brewing water through an ion exchange water softener?

That recipe is perfectly good. I've never found need to just steep dark grains. Provided the sulphate level isn't excessive with a decent level of chloride (at least double that of sulphate) that mash should be fine and I wouldn't expect astringency. Keep alkalinity below 100ppm in the mash and much...

Seems like you've been done. I've not kept count to know if I've managed 100 tests, but it is possible and will likely have been of that order.

It would seem their indicator is a mix of two and unfortunately I know of no other source.

Fine to hear about your brew. With another 50ppm calcium the pH would have been lower or you could have used less phosphoric acid for the same reading. Extra calcium would have brought with it more sulphate and or chloride which would also have an influence on the beers flavours. It will be interest...

For years I've tried to counter the assertions by some self acclaimed brewing liquor experts who assure other homebrewers, experienced and novices alike, that adding calcium to their water will make their beers taste of minerals or chalk. It isn't so, never has been and never will be. My thanks go t...

Thank you for your kind replies. I'm trying to wrap my head around it, as whatever knowledge or lack thereof, I have, originates from other sources, namely sources from US forums and " established water people ", and of course my own experience, which is at best extremely weak. I would like to unde...

I live in the country side and have a deep-water well. The water is drinkable, but I don't know its contents in terms of minerals and pH. I'm fraid, I do not have sulfuric acid or hydrochloric at hand. I only have phosphoric acid at the moment. The reason for using Pilsner malt is because I want re...

Hello Mihai and welcome to Jim's. Yes, there's a world of difference between American and British water profiles. Where American homebrewer's fear to tread we begin. Do you know what minerals your own water supply contains? It is often easier to create a traditional British Ale profile from tap wate...

pH 5.5 should be OK, but surely water treated for a pale beer would provide a lower mash pH than one suitable for a darker beer. What was your target pH and what level of alkalinity was there after treatment with AMS?

Indeed, I've not heard of any actual problem ingredients discovered in starsan (or clones), just less than EU-compliant words/paperwork. Starsan was registered as a sanitiser before testing regulations became more stringent; whether it would pass now I've no idea, though there are (apparently valid...

Pale beers made with highly alkaline water will not usually be as good as they could or should, but will not make a beer that tastes "off". However, it will make it more difficult to diagnose other faults in the beer. As a priority you should measure the amount of alkalinity present and reduce it to...