Jim's Beer Kit

Far and away most of us use either Phosphoric Acid or Lactic Acid.

Lagering may not be all that it is cracked up to be:

https://www.onlinelibrary.wiley.com/doi ... 02/jib.557

Pitched on Saturday. Currently bubbling away quite nicely, however it smells like boiled eggs! Is this normal for this yeast/a lager, or have I done something wrong? haha Normal. It will clear. Lager yeast takes more time to ferment to completion than Ale yeast also, so allow for a few more days to...

If you are going to ferment at 15-16 C. I would also pitch at 15-16 C.

If you are fermenting warmer, such as at ale 'like' temperatures, one pack should work if you are pinched for time and/or funds (given that W-34/70 is not inexpensive), but adding 2 packs just to be safe seems prudent if you can swing it.

On a popular USA forum many are using Fermentis W-34/70 yeast to ferment Lagers at 20 degrees C. (68 F.). Plus Brulosophy performed the attached experiment: https://brulosophy.com/2016/02/08/fermentation-temperature-pt-4-lager-yeast-saflager-3470-exbeeriment-results/ In the end, a majority of the te...

I haven't done extract brewing since the late 80's to early 90's, but if the kit consists of liquid malt extract, and the instruction is to add to this 1 Kg. of table sugar, I would add your 1.5 Kg. of spray malts in place of the sugar.

The most neutral lager yeast at any normal/typical fermentation temperature is likely to be Fermentis Saflager W-34/70.

There may be more reasons for gushers, but I'm only aware of these four: 1) The presence of excessive nucleation sites caused by Oxylates, generally due to insufficient calcium in the mash and/or boil. 2) Fermentation was cut off short of full completion. Bottles were filled too soon. 3) Too much pr...

Will it do any harm if too much is used? It somewhat raises your mg/L (ppm) of SO4-- ions. Each ppm of "oxidized" Sodium Metabisulfite has the potential to produce ~1 ppm of SO4. Each ppm of "oxidized" Potassium Metabisulfite has the potential to produce ~0.86 ppm of SO4. How much of the excess Met...

One thing to keep in mind is that an aggressive yeast like Nottingham can drive up the temperature of the fermentation by as much as about 3.9 degrees C. (or 7 degrees F.) above ambient at peak fermentation. For that case, to keep the fermentation at or below 16.7 C. (62 F.) the room the fermenter i...

For a vast majority of cases 1/4 tablet is likely to be plenty for 20-25L.

Does Nottingham have a reputation of being very volatile? Yes, that is quite characteristic of Nottingham, and in my opinion it is also a clear indicator that you are likely to be fermenting it too hot (which has flavor consequences). It generally behaves much less aggressively when fermentation is...

Where is the verification by which to support this contention, I.E.: Original alkalinity in ppm x 0.4 = Calcium in ppm I'd imagine the error bars (in terms of 1, 2, or 3 Sigma) to be rather large in association with this likely dubious approximation. There is likely much better statistical correlati...

Many minerals are actually far less soluble in warm water, and it is precisely this reason as to why hot water pipes are subject to scaling and cold water pipes are not. That said, there are many who toss minerals and acid into their mash water while heating it, or just before doughing in, and many ...