Jim's Beer Kit

Pick one from the list and contact them. Preferably find one near you. Obtain from them suitable sampling bottles. Sample it and return immediately. Monday/Tuesday would be best days of return. Whilst these all have UKAS accreditation there are some on there that used to ship stuff around the countr...

Norik wrote:

Jim's Beerkit has a water calculator? Where can I find it?

extras

If you get your water tested by WallyBrew on here you will have an excellent starting point for making the right decisions and avoid "black magic". Don't think he'll bother with that as he's in Washington State US of A so Wards would be a lot cheaper. Something tells me they are in Nebraska but tha...

Maybe all should read the thread with the original advert for Bru'n Water. As such I do not have a problem with Bru'n water but the author is something else. At the time of that thread Bru'n Water contained significant errors. The author was not prepared to readily admit such problems existed. Stran...

Aleman wrote: I too would check my sanity before using Bru'nWater

+1

The tub I'm using is labelled 'Burton water crystals'. The bloke in my LHBS told me this was the same as DLS/DWB, just renamed. I've got some Calcium Chloride and Calcium Sulphate. Should I ditch the Burton water crystals and try making my own up? If so, how much of what? They are not the same thin...

I add it to the grain because the Brupak site says 'This is most important as adding it to raw liquor will not affect the mash pH. ' I think you should just ignore that statement. Their example on there site uses 0.7g of DLS per litre. Cannot remember the exact composition of this but the calcium c...

Simple question about mashing: "How do I know if I have enough water in?" Answer: The grain bed should be covered, ideally by atleast a cm of water (as a rough guess), but if you have less, no big deal either. Where does that idea come from? I mash in at at 2.5 to 2.7L/kg and have never had any wat...

You are correct Eric, the CaCo3 I quoted was for alkalinity. My grist is 80.5% Maris Otter, 4.6% Caramunich II, 4.6% Choc, 4.6% Crystal, 4.6% Roasted Barley, 1.1% Black. Is all right to add bicarbonate and chalk to the mash just after dough in, running the pump and taking pH readings until I get it...

you have to record everything ...... I have to keep invoices, dispatch notes, malt analysis sheets.the grain, hop, yeast, process aids batch numbers have to get recorded on a brew sheet now, when the salsa regs come in youll be obliged to do this, if your selling beer not to mention where the produ...

Why don't you just go out and buy some cooking salt as this is usually free of the additions found in table salt and is much cheaper. You could just calculate what you want the final sodium chloride concentration in the beer and add the appropriate quantity to the copper. You will need to allow for ...

Interesting - I must admit I have always based my water profiles on US sources - e.g. Randy Mosher book, US spreadsheets - so I have also been careful about Chloride levels. Might have to have a play with some higher chloride. The frustrating thing about brewing of course is that there are so many ...

This is worth a read about AMS and more. Wow they recommend some serious chloride amounts over there - I don't think I've ever seen >100ppm recommended in any profile before. Depends where you are looking. Have you looked at Graham Wheeler's calculator on this site? GW calculator Click on the butto...

This bit is confusing me something crazy. Me too. Entering those figures into the Liquor Treatment Calculator gives a water that can't exist . Initial ion balance check result: 1.47 and 1.26 see note 3: "The two figures should be within 10 per cent at worst". But if your total alkalinity is 26, not...

Reason for asking is that if you make the external jacket large enough it can be used as your source of sparge liquor and if stirred then you have the ability to do "step mashes" should you ever require that.