Jim's Beer Kit

Sure will.I have a few camera issues which i hope to sort out over the next few days.This is what i brew.
My session bitter

I was gonna start a new topic on some hops my neighbour has accquired for me through ebay as i forgot to get some before the lockdown. However now that this thread has some momentum and everyone is getting along fine i thought keep it here as i will be `kit tinkering`with them during the lockdown. A...

I may adopt your signature.

Is it me or are there a lot of people cleaning out their garages and sheds at the minute?
Spring cleaning right thats it

Hiya Guy.I don`t leave the brew in the fermenter for 2 week to reduce the risk of infection.What i meant was, taking regular gravity readings will increase the risk of infections during fermentation.My main fermenter is airtight as far as i`m aware though and the regulations i use with the condition...

I personaly go 2+1+6. 2 week in the fermenter.Theres no need to keep checking the gravity as the yeast will find the fermentables during this time at the right temperature and it reduces the risk of any infection. 1 week after kegging on my dining room table to prime then its at least 6 week in a co...

Keep us in the know

Sounds like a reasonable session beer to me but like you say you`ll need a decent fermentation.Good luck

Hello Richie.Try your SG minus FG then multiply by 0.129.(Theory:If SG is 1.042 and FG is 1.010 42 minus 10 = 32.Then x by 0.129)I always brew under.For example if the tin says 23litre i always only brew 20litre. Bewferms are excellent kits and you should do as it says on the tin but use candi sugar...

I hope its ok adamzworld.I now leave all my brews 8 weeks in the barrel before drinking.Time tells.

its just be kos

WA let me correct you iff i may.
Its a 1/4 of a campden tablet for 10l.
1/8 for 5l........................

Hello Guy.Am unsure how hard exactly i`ve never done a calculation.You`ve given me more to think about with your comments.
I learn one thing then find out theres more and more to learn.Hows alkalinity reduced now we`re on the subject?

OG was as always with this 20l brew 1.044.I never let the malt licor cool as i use it to get the fermentation temp upto 20c before i pitch.

I`ve got 80l in total now maturing ready for hopefully another hot summer

WA i live in a hard water area and when i first started brewing i did as you say only used half a tablet. I found it wasn`t enough to get rid of that twang so i started doing what it says on `the tin`and use one to every 5 litre. It was a huge improvement. I read somewhere sodium metabisulphite even...