Jim's Beer Kit

Crisp do a high diastatic malt. You might consider using a proportion of this to replace your base malt to allow you to up the Brown Malt. Although it isn't quite the same, Mild Ale Malt is another way of getting some of that maillard flavour into it as well.

I use a garden sprayer with the lance cut off, a JG fitting to connect to the tap via its tubing. Put some purple beer line cleaner in and pump up the pressure, open the tap to allow the cleaner to flow. Rinse out PBC refill with fresh water and flush through. I have a three way JG fitting to clean ...

Also agree that (for some beers), kegs are better, but I like to share bottles with fellow brewers (when I'm able) and agree also that bottling carbonated beer from a keg is a PIA! An old problem this and Beer gun's have always been a PITA. There has been an answer to this for sometime now. Have yo...

I use Peracetic acid, which has become popular in breweries as it can be used as no rinse and is effective against spores.

I recently used leaf gelatine as I couldn't get hold of powdered gelatine its a bit more more expensive but I noticed it doesn't smell as awful and dissolves more easily, it was added to the keg and I'm waiting to see the results. If you got it from the Malt Miller I can vouch for how good it is. M...

I may have to do an extra gallon on next brew and put it in a demijohn with veg gel to find out. I don't know the answer to your question but what you propose would be interesting to learn about anyway. If you could take pictures and post the result I'm sure it would be very welcome information.

Click on JBK links, top left, 5th topic down, water treatment. Review that first

Kingfisher4 wrote: ↑

Fri Oct 23, 2020 12:05 pm

I would also suggest that you fill the bottles fuller than your picture, reduces the chance of oxidation spoiling your cherished beer, when made.

Good point. A bottling wand is what you need for that.

Thanks everyone, I will crack this, everything was sanitised as follows: the FV was filled with warm water and cleaned with OXI, the lid, airlock, bung, spoon and everything was put inside and left to soak. then tipped away, rinsed with the shower and then soaked with a little bleach for about 30mi...

It's almost certainly a sanitation issue. Despite you bleaching your equipment something must have been missed or not resanitised before use. Think back to everything you did. Was there any equipment used that had not been bleached? Did you take a sample to test the OG and use anything that hadn't b...

My method is different to IPA's but also avoids the use of "chemicals" to obviate the problem. I bring my starter to boil in a saucepan, then use a balloon whisk to knock out the potential boil over, reducing the heat once the "head" has collapsed back on itself to a rolling boil. Once it's finished...

Hudson1984 wrote: ↑

Wed Oct 21, 2020 5:34 pm

Ah the little boy had a whale of a time slapping stickers on it so was a fun little project for the sake of a fiver on ebay

Odd way to refer to yourself

Hudson1984 wrote: ↑

Wed Oct 21, 2020 2:47 pm

haha, that things awful under the awful stickers. Needed to be covered with something

Paint?

very true mate but your opinion comes from a wealth of experience so i'd be a fool not to take it on board. I'll of course over time develop my own way of working and might experiment and change some of the advice you've given but much better to have a good start and your opinions are a great way t...

Sometimes "advice" is just opinion, not necessarily fact, and is merely a guide to a particular view. It is my advice/opinion that serving tempearture is crucial to the organoleptic experience. Apologies for the pretentious name. I offer it as merely a consideration, no more. Conditioning is another...