Jim's Beer Kit

I use distilled vinegar, also known as white vinegar (NOT wine vinegar) which you can get from any major supermarket.

My worst mistake was sticking with the wrong parents. Wasn't taught to brew as a child so should have put myself up for adoption. HTH.

I'll probably get flamed (search the forum for "Muntons" and "stuck" ), but my best ever kit is Munton's Midas Touch. Just happen to be drinking some as I type. Looks quite expensive but you're getting 20% more than a 3Kg kit.

Propane? Must be nice to be rich, if you're moving to £5 per boil

I wish I could remember the qty of thin bleach to use . . . . IIRC its about 10 ml (of a 5% bleach) in 5US Gallons (18.9L) I have this in my notes, though I've never used that method (I use videne): http://www.irishcraftbrewer.com/community/viewtopic.php?t=196 Add 1oz (30ml) of bleach, to 5 Gallons...

I use a grain bag for my mashes, made from nylon mesh curtaining. £1.50/metre for 90cm drop from Dunelm Mills . I'm BIAB , so I'll second the use of net curtain material (voile). I bought a couple of meters, put a cake rack at the bottom of the boiler to stop it touching the element then just tied...

Great results with wherry dried yeast, I don't know about live yeast though

Don't make life hard for yourself, and simply batch sparge for your first brews. For an even easier start, don't bother sparging. Line your boiler with a net curtain secured with a rope around the rim, add 35l of water for a 23l result, heat to 67 and add your grains. Mash for 90 minutes, lift your...

prolix wrote:times the grams by the alpha % divide by ten then add half again, it should be roughly 3/4 the og

Would "5" do ?

i.e.:

weight x aa% = 5 x og

None of my four Muntons went below 1012 but they were all fine. I've had better luck with Wherry (1010 with a rouse and yeast vit and still £14.99 from Wilko's), though others had those finish much higher. For reliability? Edme superbrew gold with geordie beer enhancer, expect 1010 or under without...

When you bottle or keg you may notice the trub layer at the bottom of the fermenter "popping" at various places. Especially if your yeast settles out well. If you're getting a bubble per minute or less it's either ready of stuck and needs a rouse. A bit yeast is still alive, or your priming sugar wo...

Yes, that yeast nutrient is worth it's weight in gold. I thought about getting some dry beer enzyme for stuck fermentations but so far yeast nutrient has worked for me. I tend to add a quarter teaspoon and rouse if things get stuck above 1016 after 5 days.

I got my LCD strip thermometers from wilko's pet department 95p

I've had my hand in a full KK when I forgot to put the float in prior to filling. :oops: Tastes great. Might incorporate it into future recipes: :lol: As the strain of yeast affects the taste, there are probably thousands of species of "nasties" out there that get killed off by sanitization - maybe...

I think the answer at least in part, lies in the ability to taste a "mistake" in the final beer, and this is largely, IMO not what concerns the average homebrewer. That's quite reassuring. I reckon I don't have a very discerning sense of taste so maybe I should just keep it that way and not try and...