Jim's Beer Kit

I used one of these when I used a coolbox, will take a filter on the back with the right connector.
http://www.themaltmiller.co.uk/index.ph ... ductId=360

Never take final gravity or the original gravity very often either. It has always been ready to bottle after around eight days. Made over a hundred brews like this.

I use the one I took out of my old boiler. I cleaned it out with caustic soda, flushed repeatedly with hot water and then ran a acid solution through it and flushed again. Came up clean as whistle and of course I still make sure I use what was the hot water side for the beer just in case of any resi...

One of these is what you want. http://www.themaltmiller.co.uk/index.ph ... ductId=360

These plate chillers are not used for cooling milk from body temperature. They are used, you have two of them in a dairy, for rapid heating up to 75c, for pasteurisation then rapid cooling down to about 3c. I don't think it will have any problem with cooling your wort. I have a dairy and I use a pl...

My damson wine which was made pretty slapdash I must admit came out lovely last year, I added some red grape juice to it.

Use Gervin English GV12 ale yeast (Nottingham) Sets solid in the bottom of the bottle and you can pour out every last drop without and yeast disturbance.

Normal beers I make of around 4 to 4.5% I usually start drinking after they have been in the bottle for a week . The odd stronger beer with dark malts and higher hop rates need two or three months and some bottles I have stored a for a year and have been very good.

I have used this company in the past, they have mag. chloride and it is free shipping.
www.minerals-water.co.uk/

Ken Shales's book was the one I started with too and moved on to Dave Lines, following his recipes and ideas improved my brewing no end. I give credit to my wife for having the sense to buy Dave Lines book for me and that's what started me into AG brewing with an Electrim boiler with mash bag, perha...

I am just finishing my "lager brew" made with pale malt, saaz hops and used Gervin (Nottingham) yeast. Everbody that drank it said it was very good, no hesitation in making it again.

Used Tuckers maris otter malt for years, never had a problem with it yet.

Email Severn Trent and request the details you want and in the format you want and they will supply it, I have done so twice and they were very helpful and supplied it all. I even got a test results for different times of year as well as the year averages.

I always found my beer was much better from bottles then kegs, hence I now bottle all my beer into old quart bottles, so it doesn't take too long to bottle 80 pints. I find it is usually ready to drink in about a week.

It may take time to mature but when ready it is gone in no time!