Jim's Beer Kit

... PeeBee... Why don't you set up a new thread along the lines of 'Emulating historic brown malts with modern malts for making Porter'. That's the really interesting bit in this thread. ... I already have. It's this one! But I have got a bit distracted with "Mild" for a few days: https://www.youtu...

An English (Welsh?) pirate however, that would go with my eyepatch :aarh: Bad Bob should be your avatar, then :D I had thought of Bad Bob but he's a bit too serious. Whereas "serious' isn't a good fit for Vince, he displays my reason for wearing an eyepatch, and you couldn't trust him with Big Bob'...

I'll need to think carefully of the best yeast to use in these old recipes. I've heard this Kveik stuff is pretty good . If a traditional Norwegian spud moonshine’s the aim, I’d say use kveik. Personally, I much prefer aquavit made by professionals who know what they're doing. It makes a huge diffe...

Here is the link to Fuggledog’s thread. Apologies if it was already posted in this thread. https://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=10&t=43948 Nope. I've read a few "Fuggledog" threads in this forum but not that one. All my worries blabbed out about that earlier video post get righted. M...

I don’t know why Foobar didn’t post Fuggledog’s video. It’s very short but long enough to show his process Thanks very much! I had hoped "Fuggledog" used a shortcut method (which he does, using pale malt as a starting point) as I didn't fancy making my own "green" malt. Shortcutting the initial kil...

You know what? Sod these Bessemer Converters, I'll stick to mashing in my Grainfather ...

For what it's worth, my understanding, probably apocryphal, is that mild was the preferred drink of steelworkers who, after a shift slaving over their various blast furnaces and Bessemer converters (O Level chemistry circa 1970) needed to rehydrate with something vaguely tasteful that they could ne...

Why does it have to be <3.5%ABV (4% absolute tops)? Because that's what Mild Ale is. someone better tell sarah hughes they been doing it wrong I don't think "Muttonchops" is interested in Mild Ale stronger than 3.5% because that's what he wants and what he thinks "Mild" has to be and has always bee...

But that is to ignore Sam Smith's, Timmy Taylor and the rest who produce mild ales that are both pale and dark, and always have. "Always have"??? Are you talking the exact opposite to that "Muttonchops" chimp? In which case I leave him for you to sort out! I'm describing a transition from "mild" to...

OK, Peebee. Point me to a Pre-1900 recipe for a dark, flavoursome beer that is under 3.5%ABV and I'll concede. Who said it was dark? Who said it was <3.5%? If you want history according to BJCP (based on what went 20 years ago represents the last 200 years) then visit their babblings at https://www...

“Mild Ale [as we know it] was not brewed before WWI.” It helps if you can read properly, ... "As we know it". Wow, I hadn't realised if I insert that phrase into my writing I can get away with anything. I presume "we" is a "Royal we"? Something like "'McMullan', as we know it, talks complete drivel...

Fascinating thread, Peebee, I'm enjoying reading your thoughts on mild/Mild both here and elsewhere. ... I bet you're not enjoying it as half as much as I am learning and writing about Mild! I had no idea when I started this thread that there is so much hanging on one very unassuming alcoholic beve...

... I believe it is somewhat futile to try to compare historic nomenclature of beer styles with those of modern times in anything but the broadest terms. We can dig out old recipes from big breweries, but these will mostly need interpretation and substitution as Edd is doing in his blogs. But you r...

My next one's a Nut Ale; can anyone tell me the best nuts to use?! Well..... I know you might not be being serious with that but let me give you a serious reply.... roasted or vacuum packed ‘roasted’ chestnuts! They have very little fat and lend a nice nutty caramel flavour to a brown ale, 15 of th...

... Based on the fallacy of "X-ale" being a "Mild", ... I should be more careful what I scribble: The term "X-Ale" is used by many to mean single X designated ales, whereas I'm using it to mean all X designated ales (X, XX, XXX, XXXX, etc.). I have no issue with single-X (and perhaps XX) ales being...