Jim's Beer Kit

Fantastic!

Re-brewing this bad boy. My first attempt in December is now in perfect condition, and it is so totally delicious, I just had to make some more now (considering the 6-month conditioning time to bring out the best in this strong beer). Forced changes due to personal brew store ingredient shortages ha...

Meths on-hand for a quick tipple for when things get really bad!

I fancy a crack at the dry Irish stout mentioned in this post a few days ago in the recipe section; supposed to be a bit like Murphy's, although I'm sure if home brewed, it would be much better. http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=75649 Click the link in the 1st post, and look for...

Resurrecting an old thread, but thought it better to keep everything in one place. I've searched the internet for all sorts of clues on Chimay Blue (also known as Chimay Grand Reserve), and came up with the following recipe, which I brewed on 5th December 2015 after a trip to Belgium, and one of my ...

Some useless musings from me below! To gain some more clues, I have compared the actual Tribute recipe that St Austell use; they use 3200kg of pale malt and 700kg (18%) Golden Promise malt in their mash tun to achieve 4.2% abv. Adding this into brewing software in 1/1000 quantities (i.e. 3.2kg and 0...

Well, the legends from St Austell brewery have kindly replied with some great hints for this recipe. I’m very thankful for their help, and I quite like that they’ve not given me the exact recipe, as trying out the brewing is half the fun!!! :) As Roger has written: “the secret to brewing a great mil...

Collected 23L at 1.044 in the fermenter, so overshot gravity by about 10% once adjusted back to 24 litres. I'm really liking batch sparging at the moment; I can't help but get seduced by the beauty of the maths! Once primary fermentation has died down a bit, I'll chuck in 2 litres of water to dilute...

This one's in to mash now for 90 mins. Percentages were taken from Seymour's very helpful ultimate mild recipe thread here: http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=56335&hilit=mild Recipe I have gone for. 3,200g Maris Otter Pale Malt (EBC5) 200g Rolled Oats (an addition by me for head...

Correction: According to my (very) earlier post here http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=8952&start=30 My brewery trip was in 2008, so they must have stopped making it 2007 or before. It was not available in 2008. Having had a look around the St Austell website, the brewer I was c...

This is my all-time favourite mild, and I want to brew something like this soon. I will email the brewer and post any response. I used to go on holiday to Cornwall all the time, but stopped going regularly in about 2010. I think they stopped brewing Cornish cream in the region of 2008-2010. I rememb...

Didn't have as much Dingemans Special B as I thought, so yesterday I've ended up with this: 23 litres of wort collected for fermentation 3,000g of Maris Otter 2,000g Wheat Malt 400g Belgian Aromatic Malt 272g Special B 100g Carafa 3 (to get to a little over 20 SRM); colour looks spot on Hop to 25 IB...

I want to have a go at a Leffe Brune at the weekend with the WPL530 yeast that is currently finishing off my Leffe Blonde attempt. There was a bit of an attempt at creating a recipe at the start of this thread, but the it got bogged down about the whys and wherefores of using Special B. Can anyone h...

This is now tucked up in the brew fridge at an initial 24°C. I've used WPL500 harvested from my last batch, and it's gone off like a rocket. 12 hours in and there is 4" of foam on top of the brew :) Today, I have also make 650g of light belgian candi syrup, and chucked that in. This should take me t...

A quick questions if I may:

How do you make your hop tea?
Do you use a French coffee press?
How much water do you use?
At what temperature is the water, and for how long?

Thank you!

SMASH3R