Jim's Beer Kit

Should you shake even though its on a stir plate?

I think Ive dropped a nadger going straight to 3L. I thought Id skip out another starter step

Hopefully it will set off soon. Still not much happening though and my gravity check a few hours ago proved that. How long would you think it would take to set off? My ale yeasts generally get going really quick with the starter complete in 24 to 36 hours. Yes, its sat in the kitchen and at the mome...

Hi,

Brewesfriend calculated that I need quite a large starter for my lager- about 800+ billion cells. (Its a 25L batch with OG 1.048 and I set it as a pro lager 1.75 which also requires that bit more yeast too).

My vial only had 33 billion as it was knocking on a bit.

Hi all, I started a yeast starter for my WLP800 Pils. The mfg date was 2/1/18 so its 90+ days old. I made up a 3L starter with a gravity of 1.037 and pitched at temperature 17.4C. Its sat on a stir plate since. My intention was to make 2 x starters in order to get the required amount of yeast I requ...

Even for a dark beer?
I struggle knowing water profiles for beer types. The profile I selected was bru’n Waters black balanced profile.
If I increase the Ca value then the water ions become unbalanced.
I’m confused with all the water stuff and knowing what profile is required for each beer type...

Hi all, Sorry to be a pain again and bring this thread back to life. However, yesterday I brewed a Porter beer. Grain bill was: Amount SRM Pale 3.59 3 Choc 0.32 482 Cara 0.26 76 Roast B 0.16 609 Wheat 0.14 2 Mashed in with 28L of water into my 20L BM. My professional water report is: Na 7.1 Mg 2.3 C...

Thanks

Hi all, Im struggling to find Calcium Hydroxide (slaked lime/pickling lime) for my water additions. Has anyone used this: https://www.minerals-water.co.uk/250g-calcium-hydroxide-hydrated-lime-builders-lime-slack-lime-cal-or-pickling-lime-food-additive-cooking-food-preparation-acidity-regulator-firmi...

What strength acids should I be looking at? Also, is the Calcium hydroxide (slaked lime) they sell suitable for brewing (food safe)?

Orlando, I use lactic acid as it was very easy to find and so ordered it. I have looked for sulphuric and hydrochloric acid's but could not find them online to order. I know its not good practice, but since I had my water tested I never measure the alkalinity or calcium before or after salt addition...

Hi all, thanks for your help and feedback. Orlando, I have had my water tested but like we have both said, with me pulling from a spring I cannot guarantee the water profile 100% of the time. I had my water tested last year and to press, using Bru'n water, I have hit my numbers. My water profile (la...

I did a beer today, Galaxy Delight by Dennis King. The grist was: Marris otter (6.0 EBC): 4.6kg Light Maris otter (3.0 EBC): 0.35kg Vienna (9.0 EBC): 0.3kg Aromatic (50 EBC): 0.1kg I brew on a Braumeister 20L set up so mashed in with 30L treated water (Gypsum, calcium chloride and Epsom salts). I ra...

I'm glad its not just me. I'm sure its something to do with the BBE or storage conditions of the LME but that's out of my control. When I first started brewing I thought kits were superb - but maybe it was me wanting this so I forced the thought! The kits I have tried are LME kits. Usually 2 can typ...

Does anyone else get the ‘homebrew twang’ when making kit beers? I have made loads of kits but nowadays I generally produce AG beers. Whenever I make kit beers nowadays I always get that familiar twang. I ferment both kits and my AG brews in the same way, in a stainless fermenter with temperature co...

Hi, I have both a hydrometer and digital milwaukee refractometer (MA871) and find these units both tie up pretty good for OG. Yesterday, I did a brew and my hydrometer, which I hate using and always reads +1 point high across the range) read a OG of 1050 so 1049 and my refractometer read 13B or 1053...