Jim's Beer Kit

And mud is a pain I soak and scrub with tooth brush then what I can, i grate like getting zest from a lemon but it can be worth it in the end. I have herd of the technique of put it in the cooker on a medium heat for15-20 mins to dry it knock it off plus it could give the root a toasted character I ...

Did you not pick blackberries as a kid or go picking apples. that must have been dull I have always been outside an I'm confident that I could survive most of the year from plants (somthings are better than others) but foraging is just free resources from what I collected in the last 2 weeks I have ...

I always found that a bit confusing the 10 -15 mins hop additions should be FWH as the mash is being transferred but I'm BIAB so is that just as I'm heating to boil and should i just use noble hops of can i use citrus and floral. Judging by the comments at the bottom of the article again its a matte...

Stanna, What is the SG on 20Lts? I don`t know why your volumes are out so much. Someone on here will enlighten us with their superior knowledge of Wine Brewing. :D WA Wine recipies are generally written for final volumes so you always make more than is needed for 3 reasons. 2 and 3 are kind of the ...

When I worked in a small one man brewery I spent 90% of my time cleaning and sanitizing it became quite therapeutic except when it got to minus 5 and I was elbow deep In water. I think I have that down my problem is I seem the make both beer and wine quicker than I can drink it. Most of the people s...

That's the term apparently some breweries do it for extra taps.

No chill is my only option for now, I'm not concerned with infection as if needed I could ferment in the Jerry cans (I know there would be considerable amount of sediment in the bottom but its just an exercise) and due to the size of the containers I could split the yeast between two or more but cha...

If I make 5 gallons of beer then split into 5 1 gallon jerry cans for no chill then pitch 5 separate yeasts that would be 5 different beers. But how different would they be, not taking into account any dry hopping and such. Has any body experimented with this it must have happend.

I have just read about this in the river cottage handbook booze and by all accounts you should get around 3.5% as is but with DME should knock it up a bit to 4.
I have never tried it but the theory is sound

That is almost professional the only thing that's missing is the plumbing nice setup one day I will be up to the degree but for now while my kids take up my space I will keep it basic. I like the thought for the pint glass space I would have forgotten about that I now have to do some 're thinking of...

I'm thinking of building a fermentation cabinate that will hold 3 fermentation buckets and 40+ bottles as a standard freezer will not hold the amount I need. My 1hr of surfing came up with peltier as a good way of accomplishing this, has anyone got any experiance with this. The build will be easy ju...

I'm a fan of foraging and make wine by the truck load with what I collect, does anyone know a rough recipe for the Hoopers drink I could make with foraged goods I reminds me of panda pops as a child also its just so refreshing.
Thank you