Jim's Beer Kit

I recently brewed a 3 gallon user upper batch with this yeast. The original gravity was 1.054. I pitched the yeast on Saturday morning with the wort at 60f and the ambient in my cellar was 54f. Sunday night there was a slight hint of krausen on top. The airlock started burping over Sunday night and ...

Two years ago I brewed a 3 gallon batch of mild with chevalier as the majority of the base malt: 2.5 lbs with 1.5 lbs maris otter. I mashed at 154f for 45 minutes and got the same original gravity as when I brewed the recipe with all maris otter. My final gravity was a little higher, but it came out...

micmacmoc wrote: ↑

Tue Jan 09, 2024 6:24 pm

By the way…‘chevalier heritage malt’ what’s that then?!

Chevalier was "the" malt to use from the early 1800s to the early 1900s. Crisp Malting revived it a few years ago.

Cleaning out my inventory.

Eric wrote: ↑

Tue Dec 19, 2023 8:17 pm

Thanks.
Quite a lot more flavour and strength compared to a typical British Brown Ale from when they were a popular drink.

I think in general "American" versions of British styles are stronger, but a well made British style beer can be quite flavorful.

Eric wrote: ↑

Mon Dec 18, 2023 7:45 pm

What's the recipe, please?

Here. 3 U S gallons.

WalesAles wrote: ↑

Mon Dec 18, 2023 7:18 pm

Rookie,
I see that you have left 3 caps off to capture Wild Yeast (or other airborne infections).

WA

I always prepare 2-3 more bottles than I expect to need just in case.

Bottled today: F G 1.009

I ended up with 3.25 U S gallons.

Mash is almost over.

Rookie wrote: ↑

Wed Nov 08, 2023 4:32 pm

I got a way higher O G than expected: 1.051 in 3.25 gallons. Using briess or great western pale ale malt I'd get 1.040-42.

I also got a higher final gravity:1.019.
Next time I use it I plan to mash longer and at a lower temperature. I'll also be using a yeast that normally ferments lower.

MashBag wrote: ↑

Mon Nov 20, 2023 9:58 am

Blimey. I thought I didn't hang about. But Omg. Credit where credit is due, that is quick.

One of the advantages of mild and other low original gravity beers is they can be ready fairly quickly.

Eric wrote: ↑

Thu Nov 16, 2023 7:54 pm

Thank you for that information. Could you tell us for how long you mashed?

35 minutes.

I hope it ferments out... Me too. The reason I treated the Crisp #19 the same as my usual pale ale malt is to see the result and decide if I need to adjust my normal procedure. I ended up with a F G of 1.019. I really liked the taste even with the higher ending. Now I know what I'm dealing with. Ne...

What are the hops you want to do for the next brew? Can you share a picture of the beer? What was the final gravity? Would you use some crystal malt in future? I've got several different British hops to use in future batches. Final gravity was 1.010. No picture as it's all gone. I don't normally us...