Jim's Beer Kit

McMullan wrote: ↑

Mon Dec 07, 2020 9:50 pm

I can see now how ridiculous I’ve been, so, after a lot of thought, I've decided to sell my main fermenter.

Lol, very good.

Would I be risking bottle bombs if I bottle it? Have I mashed out some unfermentables during the steps, or is it more likely the yeast stalled? Don't bottle it now. I doubt the mash schedule will have resulted in that much unfermentable sugar. Have you tested it a second time in case you made a mis...

I had the same issue. I decided it wasn't worth wasting another brew on (I obviously found out when I was trying to use it) so I just bought a new one and that worked fine. I know I was 'fixing' a problem without knowing what the real issue was but they're only £20 or so and I figured it was more li...

How do you guys remember some music fan going for a jog?

Cobnut wrote: ↑

Tue Dec 01, 2020 11:42 am

One thing I did find was that the blackberries made the beer really hazy for much longer than did the raspebrries

What do the wine peeps use for getting things to drop bright, pectolase?

I made a stout today and took a sample of the beer post cooling to test the OG. It was 1070 but I could see a fair amount of break material in the sample jar. After cleaning up etc I realised I'd not disposed of the sample and noticed the break material had compacted into the bottom quarter of the j...

What would freezing them do to the flavour do you think? It would kill most bugs and break the structure of the fruit to let the juices out more easily.

Wizz69 wrote: ↑

Sat Nov 28, 2020 12:53 pm

Really appreciate your comment. I was also thinking about mashing them with some water then cooking for 5m.

I imagine cooking them will change the flavour quite a lot.

S05 is relatively flavour free and can be fermented at ale temps. That would be my choice for a fake lager.

I was drinking a S04 beer last night (first brew for a few years too) and it was very clear, only a tiny amount of yeast left in the bottle and those bits were very heavy. Same as I remember it. I didn't check on the beer for the two weeks it was fermenting so not sure the fermentation profile. I ca...

I just spend mine out on some newspaper on the floor of the spare room, 1 hop deep. None have ever gone mouldy before.

I guess it would be quicker with a dehydrator, but it wouldn't be worth the cost to me.

I fancy making some lemonade or something similar (but sour). I've made ginger beer a few times before but always carbonated it with sugar and beer yeast. I assume bread yeast would work just as well? We've pretty much always got some to hand and would mean I don't have to waste the more expensive b...

The only time I brewed a lager I followed Ed's advice and it turned out pretty well. It was a helles and it was a bit more flavourful than I was after (could be recipe error) and it wasn't quite as crisp as I wanted (surely user error) but it was pretty good. I did side by side tests with Augustiner...

Invalid Stout wrote: ↑

Tue Oct 13, 2020 9:11 pm

There’s no other roast malt in the recipe though

True. I've found a stout recipe in one of Graham Wheeler's books which contains chocolate malt as it's only roasted malt (Burton Bridge Top Dog Stout). That is 7% of the grist.

So 10% is probably fine.

When do you put them in the pins Dennis? I assume you ferment somewhere else and then transfer into the pins when at or close to FG?