Jim's Beer Kit

MashBag wrote:Serious question. Is there much difference between AMS & phosphoric acid?

And when would you use one in preference to the other?

They are different things and will change your ‘flavour ions’ in different ways. Also using too much phosphoric acid may make your beer reminiscent of coke.

Hi guys, Many thanks to you all for this input. I’ve never tried or indeed heard of this beer but I saw an expat on a US board and he was brewing it so I thought I’d have a look. Actually I’m quite happy messing around with the Banks’s Bitter recipe at the moment. With 1469 yeast it is superb. The ...

PeeBee did some tasting trials by mixing various cane sugars and comparing the results against some invert 1/2/3 that I sent him. I have to be somewhere but you should be able to find it by searching his posts. Eric and others have also made the various inverts before and I know Eric has also had th...

Or these? https://www.themaltmiller.co.uk/product-category/equipment/keg-king-pressure-rated-fermenters/?mc_cid=b4fb5d0bb1&mc_eid=3e9be2774e WA The 10L ones look perfect for me, I like making smaller batches - and I'll never convert that pressure sprayer into a keg... Can you naturally prime in the...

Keykegs take special heads that are expensive, even more so for the filling heads. They probably are possible to reuse but with the investment in the proprietary heads you might find it’s as cheap to just buy cornies or wait for the Kegland or to arrive in Europe (Keg King already keg style FV’s but...

Sorry was on the phone with kids in both ears too.

You are probably wanting more time for a starter as you will need a stepped one for lots of treat fermenting at that temperature. It be a smaller batch/beer first and then use some of the treat cake for the bock.

I know some no chill brewers take a small portion of the wort the next day and then boil it with late (15 mins or less) hops, sieve that into the fv and then pour in the rest of the wort (this also bring it back to pitching temperature, ready for fermentation). If you have the facility to make a big...

Apparently with Tyneside yeast the beer flavour can be modified by varying the rate of oxygen at pitching. Low levels give fruity aromas, high levels give a blander product reliant on the ingredients to make an impact. It also apparently settles out according to temperature, so good too if you want ...

I have some gelatin so I will use some in a batch that I will be bottling in a few days. Then maybe get some BrewBrite for the next batch that I plan to bottle When using BrewBrite mix it with a little cold water to make a milky solution before adding it to the boil. No matter what the instructions...

Rookie wrote:F G of 1.009 and yummy.

[emoji1303]

MashBag wrote:Honey beers make their nests in the hollows of the trees

Must find me some [emoji6]

I did wonder if it would be corrected by now….

Martyn Cornell with an interesting post on why pale ale has been around a long time.

Nice! You will have to let us know how it turns out. Is that a big malster or a little niche one? I always fancied doing a foraged-ish year of beer (nettle beer, elderflower pale ale, elderberry imperial stout, green hop beer, gruit) but a lot of the ingredients have pretty small windows to pick an...

Good info to be out in the wild though. [emoji2]