Jim's Beer Kit

Rob - are you saying heat to 80 pre ferment or just post? I only add water pre ferment.

Eric - that's helpful. Can I ask two questions: 1. is it ok to use water from the tap (I have been advised this is OK if the tap is sanitised and then run for a minute) 2. should the tap water be treated to address the PH issue.

There is a good calculator on Brewers Friend for dilution. I believe 'liquoring back' is an accepted technique (obviously with the right sanitation) and I've done it when I have lost too much to evaporation.

These are now available at a further 10% off (and have been since Black Friday). I'm very tempted but can't see how that tap can be cleaned properly.

OK, plan B...

I'm trying to use up some hops I've had for a while. I'm considering using Nelson Sauvin in a New England IPA, possibly with some Mosaic too. I have only used Nelson Sauvin once and I know it is quite a distinctive hop (and not a US one). Will it be likely to suit the style?

Wow, I see what you mean. That ring makes me quite nostalgic! That oven might be worth a few bob... I love doing small brews, it's massively less stressful.

Kev, I appreciate what you say about your hob, but I have a really simple 10l set up based around two 14l stockpots. One is insulated with camping mat and I added a simple a ball tap (isolation valve). That is my MT. I use a bag to act as filter, batch sparge, then empty the grain bag and the MT is ...

I suppose it's all about percentages. I've made a few slips like this and never got caught out yet, but if you're unlucky, well... you can't be a bit pregnant or a bit dead.

I have brewed about 50 AG brews across a wide range of styles, UK, US and European. I use Protofloc but no other fining agents. I always end up with very clear beer except a slight haze with heavily dry hopped beers and wheat beers (as you'd expect). However, I've had two goes at a dark bitter (Rudd...

I don't understand why they don't make them smaller if you don't need a whole one in a standard brew. Unless it's a way of getting you to use too much and spend more money than you need to...

I know the feeling!

Jim, did you ever get a mash tun sorted out? I'm thinking of buying or making one.

Thanks.

The stated attenuation range of this yeast is 63 - 70%. I have just got 80%. Is this possible or have I misread something?