Jim's Beer Kit

Awesome! Have you tried the wort to see if you got much bitterness yet? Was it a thick layer of malt? I suppose no boil is fairly logical as it'll still sterilise fine, and being farmhouse ale I doubt break clarity is regarded as an issue. Timely At the London homebrew comp during Lars Garshol talk ...

So 100g of admiral at 1 min gives the same bitterness as 11g at 0 min with 30 mins steep even though they would be sat in the kettle together roll on BS3...

I'm up to date on mobile and still happens...that's pretty odd. Can't name one person I know that doesn't settle out the kettle before transferring

I just do the same as we do at work - heat off, final hops in, let stand for 30 mins before chilling/casting. I’ve found I get good aroma/flavour this way. Seen some research suggesting 80 minutes is better. In practice, it’s longer than 30 minutes as there is another 45-60 mins casting to FV. So a...

Bright tanks are full of co2. If you have a way to put it in a co2 filled atmosphere with pressure relief, that's ideal.
If you dry hop and fruit after 5 days fermentation, then the remaining 5 should be sufficient to extract enough flavour.

http://www.garshol.priv.no/blog/327.html Came across this article on Lithuanian farmhouse baked beer. The basic principle is to start with pale malt, mash, then once the mash has completed bake the whole thing in the oven for 3 hours to form a lot of colour and flavour. They drain it off, boil some ...

Can't speak for AMS specifically but it's generally the half life of the chemicals included, if you're using a pH meter just add enough to account for any changes

Interesting comments about dry hopping; will have to give that another go. I did it a few times in the 'old days', but this was just bunging some cones in the barrel. The one time I remember it working fairly well was with a bitter and twisted clone (dry hopping Styrian Goldings), but I gather it's...

I assume you're reading at 20c with a calibrated reliable thermometer... The meter was calibrated the night before and when I tested in a buffer solution after the problem arose it was still reading accurately. I did let the wort cool before testing but not all the way to 20C because the meter is s...

I've used it for 3 years in the brewery. Great for putting recipes together and quick calculations on the day (hydrometer correction etc) but lacking in terms of efficiency calculation, water adjusting is finicky but bru'n water is the way to go for that anyway. Ignore the FG estimates too. Either w...

I assume you're reading at 20c with a calibrated reliable thermometer...

Whirlpool is probably the most resourceful way and guarantees the best flavour. For the traditional beers I brew at work hop selection is much more important than anything else - use low alpha, high aroma hops like ahtanum, bobek and you'll get plenty of aroma out without much bitterness. All method...

Definitely sounds like higher alcohols, hot alcohol and sweetness are characteristic, think Glens Vodka (in the park with a bag of Doritos). Pitching warm is fine, beneficial even, but fermenting too warm or under stress will cause that flavour. Did it come out ok in the end? Hot alcohol can mellow ...

How'd this come out dude? I know wild weather use a lot of fruit tea in their beers and the taste is very full on, sometimes overly so.

There was just a topic on this which should prove helpful:
viewtopic.php?f=86&t=80925
Long story short - bung em in! My personal preference is add them near the end of fermentation, then crash out, yeast, pellets and all.