Jim's Beer Kit

There's bound to be a forum for iOS changes? You might try seeking it out and asking your questions there. It sounds like an iOS problem rather than either a brewing problem or a Grainfather problem.

If its only been running for 36 hrs I'd leave it longer, my usual approach is to leave it for a week in the Fermentation bucket then transfer it to an FV with an air lock, I have added further sugar or other flavourings maybe polish syrup. I leave it in the airlock FV for another week, there is no p...

You get a couple of indications that fermentation has come to an end, the first is the airlock will stop bubbling - not very reliable - the second requires you to buy a Hydrometer. Using the hydrometer, take a sample of cider into the hydrometer jar and float the hydrometer, if the specific gravity ...

Many thanks LG, much appreciated.

Hi there LG,
Do you have a plan available for your excellent press and scratter please?

Alternatively, try priming in 2 or 3 batches with varying amounts of sugar. That would be a worthwhile experiment.

I'd suggest you try batch priming, you get a more consistent priming. The standard is 5g/L so for a 23L batch you will need 115g of sugar (you can vary this to suit style and taste). You will need a bottling bucket, effectively an FV with a small tap near the bottom of the bucket. Transfer the beer ...

Great space. Thanks - Once you have the final plans together post them here for a critique. This lot will keep you right.

You will have to think about brewing statically, using pumps to move the beer around as that much beer will weigh about 450Kg. Do you have a permanent place where you brew, like a brew shed?

I'm with GrowlingDogBeer if you rinse them out thoroughly immediately after emptying them you don't need a brush. It only takes a second or two and saves a lot of faffing about later.

Aldi occasionally do a German beer promotion, usually in swing top bottles (lately they have been 50cL bottles). I am now in the habit of putting a wanted advert on Freecycle and Freegle in my local area to co-inside with these events. I've amassed 60 swing top bottles over the last 18 months this w...

I find that if there is any doubt make up a starter of a Table spoonful of DME in 100ml of boiled/cooled water. If the yeast is viable it will start to ferment on the DME(Dry malt Extract). you can also then add a further T spoonful of DME and another 100ml of water. You can do this again and again ...

Love scotsloon's comment about being able to let the beer clear naturally now you're retired. I'm retired and I want the beer as soon as possible! Guy I don't have any shortage of beer, I just brewed more frequently, certainly in the early stages to get a stock built up, I find patience works every...

Before you move to bottle/keg your beer I'd suggest you check the SG over a 3 day period to ensure that it has stopped fermenting. My approach is to leave the beer on the yeast for 1 week before moving it to a secondary airlocked fermenter, that seems to work well. I have never used any fining agent...

Do you have a drying cupboard? Maybe where your hot water tank is located? They are usually fairly warm and fairly steady. Your yeast would thrive in that situation. Failing that you might consider making up a small enclosed and insulated box of sufficient size to put a tube heater into. You can use...