Jim's Beer Kit

floydmeddler wrote: ↑

Sun Oct 03, 2021 12:21 pm

Particularly on suitable yeast strain.

WLP540 Abbey IV is a useful yeast for this kind of thing, it's British despite the name and has good alcohol tolerance.

This presentation has some useful tips :
https://quaff.org/wp-content/uploads/20 ... tion-1.ppt

these type of Box Fans seem rather harder to come by this side of the pond I suspect it's not a US/UK thing, just that box fans are in high demand at the moment for DIY air filtration to protect against Covid - Corsi boxes and the like. And just generally the problems with shipping from the Far Eas...

I imagine that folk in the Hallertau are somewhat distracted at the moment, given the awful floods they're experiencing at the moment...

I am a newbie to the art of growing hops and expect to be harversting soon. I have two bines, a Fuggles and a Notts Eastwell. They are against a 10 foot south facing wall at the moment so the bines have reached the top and cascaded down 2-3 feet. I have some elementary questions if someone is able ...

What you may find is that they mature at slightly different rates, but this can be handy for picking as you can pick them at peak condition over the course of a week or so. Although that's not much help if you're not drying them but are wanting to use them immediately as green hops - they need to g...

was wondering if maybe there are stir bars ... and then there are CHEAP stir bars :shock: There are - but not that cheap. :D Although they are boil-safe, it's worth mentioning that Teflon isn't perfectly non-stick, and lots of exposure to things like boiling wort can stain it a bit. Probably not a ...

You should be fine with boiling stir bars, it's a "normal" use for them. And if you think about it, they're coated in PTFE (Teflon), which seems to survive being used in frying pans and the like.

The best-by-date on this bag is 13/12/22. So, if ageing isn't the problem maybe the settlement of husks is different to that of the flour giving more flour in the early brews than in the late brews. There's actually something called the "muesli effect" which says that the biggest particles in a mix...

Anyway, it got me thinking about how CAMRA might view my lager. It’s a live, naturally conditioned beer fermented with real yeast, right? So I thought I’d look up CAMRA’s website for any views expressed about lager. I was half expecting to be brutally accused of storing kegs of ‘piss’ in my basemen...

This sounded interesting, an Italian Pils ? Never heard of it Oh, it's a thing, nothing to do with Peroni/Moretti, and Tipopils in particular is one of those reference beers that is a bit of a cult among the geeks. Spalt Select is their preferred dry hop, there's more details here : https://beerand...

Yes NB, it probably was from that source. Not in any way to dispute Ron P's findings, or those by any other, I do feel there would be as much diversity of opinion on brewing in the 19th century as there is today, including how long a beer should last before it could be called "keeping". I think tha...

An interesting piece, especially that AK was keeping beer. Was that because they contained hops? I take it you're referring to the same piece that Gary Gilman discusses here : https://www.beeretseq.com/the-meaning-of-ak-in-english-beer-terminology-part-i/ The whole AK thing gets complicated, but II...

It's no big deal to just twiddle away the bubbles. One top tip - get a finishing hydrometer, it's so much easier to read an FG off something that only goes up to 1.020 or so. They can be hard to find in the UK though - I don't know what it's like now, I got mine from the old incarnation of Hop & Gra...

Blending hops (and other ingredients) has long been the norm in commercial brewing, for instance in 1939 Boddies were using hops from 6 sources (including US and Styrians). It's essential if you're looking to produce a relatively consistent product from year to year given agricultural variations, an...

10:1 is the traditional ratio for commercial brewing, although modern commercial breweries are something like 8:1, and with concerted efforts to minimise water use it is possible to get it down to 4:1 or so.

Cleaning is the bitch though.