Jim's Beer Kit

Find the .exe file and right click it

Choose 'properties'

Click the 'compatibility' tab

Check the box "Run this program in compatibility mode for" then try the different options to see which one works best

I will, thanks!

Cheers, I'll leave the roasted barley as it is but lower the bitterness to 40 IBU.

Is there much benefit to the 30 min addition for flavour, or should I bung them all in at the start?

I'm trying to use up all my leftover malts so, seeing as I haven't made one for ages, I thought I'd make a stout. Unfortunately, my old laptop died recently, taking all my recipes with it so I have no reference points to go by! I've read different schools of thought on the percentage of roasted barl...

Thanks IPA, there's a Grifo corker on the Malt Miller, but it's out of stock and a bit pricey (£80). I only cork occasionally so will look for something a bit cheaper as I can't justify spending that much!

IPA wrote: ↑

Sun Sep 24, 2023 5:43 pm

Here is another piccie
P1010606.JPG

Thanks IPA, I might have to see if I can get hold of one. Any idea of the brand name, as my capper doesn't have any markings or logos on it?

They don't come better than this . https://www.themaltmiller.co.uk/product/floorbench-capper-large/?v=79cba1185463 I have this and the same model for corking wine bottles I agree, a great capper! Is there a different attachment for corking I can get, or do I need to buy a completely different model...

They don't come better than this . https://www.themaltmiller.co.uk/product/floorbench-capper-large/?v=79cba1185463 I have this and the same model for corking wine bottles I agree, a great capper! Is there a different attachment for corking I can get, or do I need to buy a completely different model?

It gets a good write up in Andy Hamilton's book 'The Perfect Pint'. Thanks for the heads up, just ordered a copy for £4.39 delivered, not bad for a hardback! I've got two of Andy's other books (Brewing Britain and Booze For Free) both of which are also good reads. Erm, just to let you know, 'The Pe...

bitter_dave wrote: ↑

Fri Aug 25, 2023 11:01 am

It gets a good write up in Andy Hamilton's book 'The Perfect Pint'.

Thanks for the heads up, just ordered a copy for £4.39 delivered, not bad for a hardback! I've got two of Andy's other books (Brewing Britain and Booze For Free) both of which are also good reads.

Has anyone got experience of making wines from fruits like blackberrys without adding table sugar. The sugar will fully ferment out so drying out the wine too much and I don't personally like that taste it leaves aswell. Its coming up to that time of year when hedgerow fruits will be available and ...

Definitely! I once made chilli wine and added loads of ginger, it was BLM!

No need, just chop it up and bung it in with the sugar. It couldn't be easier!

Currently extracting the juice from the last of this year's rhubarb (frozen since June), I managed 10 gallons in all this year. IMG_20230809_163031.jpg 3lb Rhubarb 3lb Sugar Young's Super Wine Yeast (I'm going to add 250ml of white grape concentrate to a gallon just for variety) Stick the chopped rh...

Ginger and spice worked really well, but I suspect knowing me I put about double the ginger in! Used centennial because I always have it in, and I quite like it. It tasted really good, neighbours loved it so not just my opinion! Sounds good, cheers Jim. I've not used Centennial yet (too many hops, ...