Jim's Beer Kit

People make the mistake of thinking keg = sterile too - they’re not, just much less exposed to air than cask. Low temp will inhibit acetobacter too so you might notice other off flavours before vinegar.

Later the better for any fruit to be honest. The plum porters you taste in pubs are made with an ice cream syrup so I wouldn’t expect that result...
Malty and sweet sounds good! Saisons don’t do sweet at all. Choose a low attenuating yeast like windsor and I’m sure it’ll be great.

I’d say no, pellets turn to sludge and leaf are much easier to filter out as they’ll form a natural filter in the beer. Block the tap with pellet sludge and you’re buggered.

Yeah i had an element pop in a pale beer and it was fine. I’d at least see it through to the end.

I’d strip it down, ain’t many moving parts, soak in PBW or thin bleach solution then rinse the next morning. Inspect seals (keep a pack of spares on hand anyway). Good as new.

Imo NS liked a dank hop to back it up, on its own it can be quite 1 dimensional, something piney like chinook or simcoe will help balance it out.

feed bin from an agricultural place or chutney barrel are good options (around 80L). Tbh though i use cable tied sacks at the brewery, the sacks are relatively waterproof and hard wearing so unless you’re getting probs with mice or slugs I wouldn’t worry too much..

They might withhold some information about it but most breweries are happy to share, the days of recipe safeguarding are mostly long gone tbh. Otherwise it’s probably a fairly standard wit - 50-50 pale malt and torrified wheat, 15 ibu, proper wit yeast and it’s spiced with ginger, cardamom and coria...

Tried emailing them?

I’d agree the cost is prohibitive really but from a learning perspective I’d say go for it. Washing won’t alter the yeast much, the idea is to use an acid strong enough to kill microbes but weak enough to leave the yeast unharmed as the cell walls are thicker. It will however mutate after every ferm...

Going to be my next brew, one question Rob, I normally leave my beer from pitching yeast to racking into cornies two weeks, the final four days reducing the fermentation temperature down to about one degree for clearing. Adding the hop pellets after four days (just the right time in my opinion) wil...

Going to be my next brew, one question Rob, I normally leave my beer from pitching yeast to racking into cornies two weeks, the final four days reducing the fermentation temperature down to about one degree for clearing. Adding the hop pellets after four days (just the right time in my opinion) wil...

Ordered the ingredients for this year’s batch, I’ll update when i brew it. Nearly 200kg malt, 5kg dry hops and 2kg of orange peel. Yum!

Ebay is terrible for this - try to use reputable suppliers!

Well I never thought when I started this forum that there'd ever be a thread on it about no-alcohol brewing! :lol: It's a good move though - I can't remember how many times I've avoided drinking beer because I had to drive later or had something important to do early the next morning. Plus there's ...