Jim's Beer Kit

Sorry, I thought Endeavour and UK Cascade were the same hop. I have checked with Charles Faram and they are different: Endeavour is a cross between Cascade and a Hedgerow Hop; UK Cascade was imported from US and introduced into British production in 2002.

Cascade. Local English Cascade. I've only used US and NZ versions - how do the various national Cascades compare? Just done a bit of quick research into the national varieties of cascade and found the following, but it would be useful to get other views from experience! UK Cascade - 5-9% AA; Dual p...

Wyeast 1469 is my go-to yeast for dry pale ales. I tend to ferment at 17.5C ambient temperature and after 2 weeks I get 80% attenuation. 2 more weeks in the keg and it is star bright.

I haven't had your problems with this yeast, but it can get a bit tangy if fermented too hot.

+1 beer festivals and brewery tours.

I have a collection and each glass is full of memories

I print a label on plain white paper and stick to the bottle with plain milk. Easy, cheap, looks professional and easily removed. 8cm square is a good size and you can fit 8 on an A4 sheet. Here is a recent one... http://i429.photobucket.com/albums/qq15/rubbery2015/4f4ae2d9-7d79-4241-ae86-e258f8dd66...

Yes, I serve beer from the keg as good as any pub, but when I bottle it it is rubbish. I don't necessarily think bottled beer is inferior, just different. I shall continue tinkering with this to get my bottled beer up to scratch.

Well the maths worked a bit better this time. After the boil I was 1.5L under, but 1.0525 instead os 1.050. After a little adjustment I have my 23.5L@1.040 and 7.5L@1.050 (Just 0.5L short). Here is the maths if anyone is interested: KegLength=23.5 KegOG=1.040 KegIBU=24 BottleLength=8 BottleOG=1.050 ...

I usually brew 23.5L at a time and keg, but SWMBO has taken to driking my beer (to my amazement and delight) and I am running out of beer too often. I have tinkered with increasing my brew length to 31.5L and bottling 8L. However, I have learnt that I need to brew stronger beer for bottle conditioni...

Thanks Jim. It is working perfectly now

It was version 1.04, but now is v1.03.

Problem is current version of water.html is 1.03, but I have found 1.04 in the web archive for 18 Aug 2014.

Jim, can I help you sort this out?

Since the last site upgrade this has not been working properly. The html does not match with the javascript - it looks like a mix of versions.

Is there any chance of getting this fixed as this is a valuable resource and I would hate to see it go.

There is no point in using a secondary. I dissolve the priming sugar in some boiling water and straight into the keg, then put the keg in the fridge at 17.5c. Usually takes about 2 weeks to clear properly and will last for months.

Second one is good for the job. You will not regret retiring the lever bottle capper.

Yes, all malts need to be crushed. They are usually supplied ready-crushed.