Jim's Beer Kit

LME/DME - no idea, they’re the same thing, although they vary in what gravity you’ll get per kg. Mango - indian section of supermarket, pulped tinned mango is cheap and sterile so just pour it in after fermentation and let it ferment again. US-05 is fine. No need for liquid yeast Hop variety don’t s...

25L HDPE tubs of any description are fine.
Murphys are about to stop charging deposits so we’re about to have a surplus of these.
Anyone near south brum wants some in a couple months give me a shout!

Always finish with an acid wash, it’ll passivate the steel and leave a thin protective layer on, plus it stops beerstone from building up.
Caustic is best providing everything is stainless (no brass fittings, rubber seals etc)
If you use pbw make sure it gets a good rinse!

Great yeast! Probably the best dry all rounder on the market for english bitters imo.

Use 1kg dried malt extract or beer kit enhancer (50:50 sugar and malt extract.)
1kg sugar will be detrimental to the beer.

Used it yesterday and it was extremely effective, dare I say as good if not better that pbw. But i May have used a stonger dose on easy to shift crud so not a fair test. But the Bulldog brewer came up like new after a 90min boil. Do you use Anti Formin S Rob? Sent from my iPhone using Tapatalk Pro ...

Is it similar to enzybrew? We trialled it but tbh it was a pain keeping it within temp range without the proper equipment to recirc and heat. The cleaning action we saw was effective.

It’s safe and non tainting though which is a massive bonus.

It's easy enough to understand how whirlpooling helps with getting the hops and trub to the centre of the kettle. But the query I have is about what it says on the Malt Miller site about better hop utilisation. Presumably flavour and aroma, since this is flame out hops being referred to. Perhaps I'...

LeeH wrote: ↑

Tue Aug 13, 2019 10:41 am

That’s some sort of old process isn’t it?


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Yea, breweries would decant the beer into a tank below from height so it interacted with lots of oxygen during the fermentation. Healthy yeast for cropping, fast clean ferment. Marstons i think?

Bit of a piece of string question and regularly crops up on the pro forums, there’s no right or wrong really. Pre ferment - biotransformation, fruiter Near end of ferment - stirring, reduced chance of hop creep, sensible to keep warm during diacetyl rest and crash cool to drop them out End of fermen...

Yea I’d say oxygen. Accidental double dropping!

Fv should be fine, honey is naturally sterile and a thick sugar. Add it slowly as the co2 breakout can be insane!

Looks good. I would flame out the spices and use a high quality Cassia Bark from an indian retailer rather than supermarket cinnamon as the flavour is much better in beer imo.

Dump it. Amber malt has a strong roasty grain taste. I’d probably use 5kg in 1000L batch, lol

That’s exactly the process i use and no acidic twang here. The best advice i can give you is to measure pH of liquor, mash, pre boil, post boil and post ferment and see if the drop is gradual (which it should be). The obvious easy solution is to dial back your AMS, if it’s over acidifying it’s not d...