Jim's Beer Kit

Well, if you can obtain "minute" or "instant" rice without any additives, that would work the same way. But I like the sweet grainy character corn/maize brings to New World Lagers and Cream Ales...

RE: Orange zest; Too much going on TBH. RE: Yeast choice; I would leave a T58 brew for at least 2 weeks primary, up to 4 weeks if possible (even if the last two weeks are at above optimal temps) and I don't bother with secondary, but I would CC after 80% attenuation for 5-7 days before packaging.

It sounds SMASHing! (Sorry, couldn't resist) Assuming you know the Cascades' AA% and have worked out bittering units, it should be a corker. And anyway, Amarillo smells like imitation Brut 33, so you're doing better already.

I woud like to come out with something at the reddish end of the scale that has alot of depth and flavour without finishing too sweet ( am i overcomplicating the grian bill ?) Use a coloured sugar syrup at 5-10% of the grist then. I will have the following which i am not sure of using 2 Packets of ...

For corn, look for "quick" or "minute" polenta - Mediterranean grocers etc will have it. It's basically pre-cooked ground corn, which will give you what you're after. For malt, use UK lager malt*. EKG might be to much for this beer, you're looking more for "noble" character, albeit it at low levels....

Very quickly, here is a guide to the gelatinisation temperature of various unmalted grains: Barley 140-150° F (60-65° C) Wheat 136-147° F (58-64° C) Rye 135-158° F (57-70° C) Oats 127-138° F (53-59° C) Corn (Maize) 143-165°F (62-74° C) Rice 154-172° F (68-78° C) AFAIK if your mash temp exceeds the u...

What temp are you using the Mauri Weiss at seymore? I'm intrigued... I chilled, then pitched the yeast around 72°F/22°C. The temp continued to drop a bit ambiently, but a submersible aquarium heater held it around 65°F/18.3°C. Could I trouble you for OG/FG measurements etc? I'd love to use a local ...

jonnyt wrote:Sounds good, they are meant to be lively!

Yeah, but I've primed hoping for lively, off a given FG, and ended up with glass grenades is what I'm saying!

What temp are you using the Mauri Weiss at seymore? I'm intrigued...

1) Mild
2) Wheat (Wit or Weizen)
3) Ordinary Bitter

I've found t58 to be one of those bugger yeasts which fool you into thinking they are done, only to very slowly attenuate in the bottle. Once the bottles get some real age on them, like 4-6 months, you can end up with very lively beer!

Just a quick side note; if you are keen to have a more stable bottled beer (i.e. one which doesn't become sourer over time) or are worried about contaminating your plastics, you can boil the sour portion before blending, leaving it soured but killing off the bacteria. It's how I did my recent sour f...

I think Windsor is the perfect candidate for dual-strain fermentation experiments, along the lines of Adnams and Marstons among many, many other popular English breweries. One of the best dry-yeast ales I've done was 19L, with an 11g pack of Windsor (rehydrated) and a 7g pack of Coopers Ale (unhydr...

That's true, but I was working on the assumption the OP wanted the result to be as close as possible to the recipe.

The recipe lists target final gravity as 1.006. Windsor wouldn't get there in a million years.