Jim's Beer Kit

then I'm going to add cordial directly to the FV (as staghill suggests). I'm just a bit undecided on the hops but very probably going towards EKG - again as staghill suggests! Cheers! Make sure you understand whether the cordial is fermentable or not - it will either alter your abv or make the beer...

I've made elderflower cordial a few times which has always gone well. However I made an elderflower champagne once which didn't go so well, it was far too bitter which I believe could be down to the state of the elderflowers when I picked them. If you want to use real elderflowers instead of cordial...

Yeast grown on sugar will perform less well on maltose in future.

Are you proposing to give time for the yeast to grow?

I can really taste the Guinness yeast in it. That's something you're going to struggle to recreate.

Hayley from Fuller's posted this a while back, I assume it is the ESB, however I can't remember the post in question.

I'm going to guess this makes 1 ESB, 2 London Prides and a Chiswick Bitter. Although what the process after this is I don't know.

ESB

I couldn't as I bought dried orange peel. I didn't mean you, I just meant in general. No-one seems to have mentioned it in the whole thread despite it being an obvious thing to do in my eyes. I can see that dried and essence would be better options though. I thought it might introduce haze or somet...

Also, I'd put the ginger powder in the boil if you want to put it in. I can't see the flavour being driven away in the boil, nor can I see it interfering in the fermentation.

I made a ginger beer a while ago (just with sugar and juice for fermentables though) and I put 50g per litre of fresh ginger and just a tablespoon of ground in 12l. That was slightly too little ginger for me, but I think would be just right if you used malt rather than sugar. I thought I wanted it s...

Why don't you put the orange juice in the beer at the end of the boil?

Hey Moley, nice to see you brewing again. I'm planning to copy you soon. This not going to the pub any more business has made me hanker after bitter and the simpler pales. Going to get a landlord clone on or perhaps some eighty shilling or something.

Using ground ginger will make the beer spicy, fresh ginger will just add the flavour.

Just ask one of them for the recipe. I imagine they'll share it - partly because of the not working there any more thing, but also because recipes aren't really closely guarded secrets any more. It's very difficult to make the same beer with the same recipe because of the differences in the way brew...

I also remember someone doing a side by side test and concluding that the amount of headspace you put in the bottles matters. Don't fill them right up to the brim iirc.

Doesn't the time in bottle affect head formation too? If it's only been in a very short time it might fizz more with little lasting head.

Silver_Is_Money wrote: ↑

Mon Mar 30, 2020 7:17 pm

How long can it be refrigerated?

The longer you keep it for the less viable and so the larger amount you'll need to put in the starter.