Jim's Beer Kit

Wooden swell up to fill the...orifice. They also go mouldy easily and leave bits of wood in the cask. Plastic are much better imo. If you pm me your address i can send you some plastic for postage cost Ah that's great thanks for your help, I don't suppose you have any soft and hard spiles lying aro...

Wooden swell up to fill the...orifice. They also go mouldy easily and leave bits of wood in the cask.
Plastic are much better imo. If you pm me your address i can send you some plastic for postage cost

Get down to your local bottle shop, literally loads of single hops to try, find what you lokethe taste of!
Admiral is nice, gotta watch the late addition though as it’s very high alpha. Works great as a dry hop.

Can’t say i know what flavour you mean, london pride is a bag of diacetyl lol. But yeah, probably yeast, the recipe is fairly traditional i think.

What yeast are you using. At our place I just cask up and it carbonates itself when using us-05, s-04. For nottingham it’ll need priming cause it goes dry as a bone. You can only really chalk a definitive answer up to experience imo, and our attenuation alters slightly through the year (ambient temp...

Hi Rob, Ordered the ingredients today to give this a bash but could only get leaf hops for the dry hop. Would you use the same amount or should I bung the. Whole 200 grams in? Not sure how pellets compare to leaf when dry hopping. Sent from my iPad using Tapatalk About 10% more but i would suggest ...

Yeah it’ll probably be diacetyl. You need to rest the beer around 15c for 2-3 days after fermentation - yeast clean up diacetyl, scavenge oxygen and remove some acetyldehyde in that time. You can test for it by submersing a sample glass of your beer in hot water bath. If the smell amplifies it’s dia...

Don’t bother with 15 min, you’ll just kill aroma. Get it in at flame out - at least 20 heads. Even better is extract which is available on amazon, which can be added after fermentation.
Brewed one with citra hops before and it was excellent.

Chemicals just become less effective and can’t be guaranteed fit for purpose, likely it’s fine but without something to measure it (like PAA strips for perecetic acid) it’s guesswork, losing a batch for a sanitizer would be a shame! Everything else you can risk imo.

Long as you like. Don’t worry about it for anything but sanitizer.

f00b4r wrote: ↑

Tue Apr 30, 2019 4:57 pm

Rob , are you letting that orange peel steep before starting chilling?

Yeah dude give it 20-30 mins.

Greg: always welcome!

Ours are 10ft after the recent sun/storm combo. No idea on variety but they’re lemony. Anyone near south brum is welcome to pick them in september.

Considering the brewery size i would guess a packaging yeast. Sharps will want the beer conditioning to some fairly exacting standards for their level of distribution. Just guessing though!

NS blends well with a more pungent hop too like Chinook, Green Bullet. There’s Hallertauer Blanc too which shares similar qualities although less refined than NS. A bit like putting ketchup on a fillet steak hahah

With small boil only additions I’m not surprised the aroma isn’t coming through. It’ll sort of add fruity complexity but only a gentle flavour really.
Chuck 100-200g in the dry hop and watch it shine!