Jim's Beer Kit

You've chosen well.

Used extensively by many commercial British breweries, I find too much Target can spoil a good beer.

The Inland Revenue Act of 1880, so-called Free Mash Tun Act, changed taxation from malt (previously including hops) to the gravity and volume from the mash tun. The act stated that a quarter (336 lbs for malt, other ingredients had their equivalent weights) of average malt was expected to be capable...

$56 here at the current rate of exchange, so not a bad price all things considered. Hope it works out well.

How does it compare in appearance to US grown and malted barley? Does it look or feel any different? How does it compare in terms of cost?

I'll be interested to know what, if any, differences you find when brewing.

timstaley wrote: ↑

Sun Oct 15, 2023 5:48 pm

Plain flour to make beer cloudy is in the last 10 minutes of the boil
What I was recommending is using flour in the mash as normal
No difference to using wheat really

Yes.

https://onlinelibrary.wiley.com/doi/epd ... .tb01890.x

In early history, beer would be a product of local ingredients. It would vary from place to place and largely be an acquired taste, which frequently prevails to this day. Little record exists of early brewing, and any that might could not be heavily detailed or make much sense in today's technologic...

simple one wrote: ↑

Sun Oct 08, 2023 8:49 am

Brilliant thread.

Thank you.

Total Dissolved Solids was initially measured by heating a sample of filtered water to 180C until dry, the solid minerals weighed before being chemically determined. The major ions in such samples would be determined while dozens of minor ions would not. Modern methods enable determination of many m...

I've always used 2.3 litres per kg. It'd need a bit of recalculating in my brewing spreadsheet, but I'll see how that works. American breweries mostly use 50% more mash liquor than the British norm, at least since the end of Prohibition. A stiffer mash needs better mixing, but enables larger brew l...

Assuming you brew 23 litres, it seems you mash with 2.5 litres per kg of grain. Would it be practical to mash with 1.5 litres per kg and sparge more? Try adding 5% sugar, darker sugars in darker beers and reduce the grains accordingly. Few breweries use sugars today as malt is cheaper, but made usin...

Buy what equipment you can afford. With time, all grain brewing works out cheaper than kits, if you take to it. You hear folk debating how quickly they might brew, but many do it for the pleasure and satisfaction it provides. Don't rush, you've started well by asking for opinion. How much time and s...

Our foremost and formidable mentor directed me to obtain some information for Battle water from a reputable source, and the following is what was extracted by conversion from a list of dissolved solids. Calcium 55.8ppm, magnesium 4.99ppm, sodium 38.7ppm, sulphate 25ppm, chloride 34ppm and alkalinity...

I've used swing tops for that long and never had an issue.

Some important influences in the presence of calcium ions when brewing. During wort production, calcium aids enzyme activity of malt and protects alpha amylase from the adverse influence of heat to give greater extraction. Oxalate derived from malt will deposit with calcium, that would otherwise fo...

My thanks to those who have responded and to all following this thread. Perhaps now I should indicate my intent for what follows. Brewing is a fascinating subject of science and skill, potentially trivialised by constant debate of which spreadsheet makes better beer, rather than what makes beer bett...