Jim's Beer Kit

I'm currently drinking my first ever homegrown hopped beer. Prima Donna. Had them growing up the front of the house on a trellis. Looked the part. Ended up with around 300g wet and added them all as a steeping addition @ 70c for 30 mins. Had to do a small batch to do them any justice so did an 11L B...

Bought one here: https://www.ebay.co.uk/itm/114938539487

Will update when I try it out

Stumbled upon this: https://brew2bottle.co.uk/products/keg-king-10psi-blue-prv Question is... would it fit a corny keg? Looks like it might. I like to ferment in the keg sometimes and a 10psi pressure relive valve would come in very handy. What's your thoughts? I’m looking at a couple of cornie PRV...

Just wow. Amazing build. Well done!

Stumbled upon this:

https://brew2bottle.co.uk/products/keg- ... -blue-prv

Question is... would it fit a corny keg? Looks like it might. I like to ferment in the keg sometimes and a 10psi pressure relive valve would come in very handy.

What's your thoughts?

WalesAles wrote: ↑

Thu Aug 18, 2022 9:17 pm

floydmeddler wrote: ↑

Thu Aug 18, 2022 10:21 am

I used to dry hop at 23c for years.

floydm,
That`s a long time to Dry Hop innit?
I only do mine for 5 days at most!

WA

... What I really need to do now is brew another barley wine and ferment with Mangrove Jack M42. That was something else after 3 to 4 months. I too have homed in on that M42 yeast. I've got a few packs ahead of brewing a "barley-wine" (a "clone" of Tennant's 1955 Gold Label - it's a nostalgia thing...

I used to dry hop at 23c for years. However, over the last year or so I've reduced this temp. Two days before I dry hop, I raise the beer to 23c to reduce risk of diacetyl. I then add the dry hops and crash the beer down to 4c. Two days later I keg. I'll gently swirl the hops back into suspension a ...

Hey PeeBee. This ended up being a 1.100 O.G beer and it was pretty much done 5 or 6 days. I felt that was pretty damn fast for a big gravity beer; admittedly, I don't have a whole lot of experience here though as I'e just gotten into barley wines and fat stouts. The main reason I went with Kveik was...

Kveik yeast - for me - seems a bit dull tasting. ... You're holding back a bit there? What we need is a real expert on Norwegian "Kveik" ... like McMullen! But 'tis a pity he won't visit this forum anymore. As one of his apprentices I'll do my best to stand in for him: "Kveik"? !*$%!&* $%&@:?$, #%$...

Kveik yeast - for me - seems a bit dull tasting. I was trying it for its higher temps capability. 'real beast' yeh, it will knock done the SG real quick (cos of the temp). Do you think it will be done in a 7 days ? 6 days in and she's sitting @ 1017. Poured a glass and it's tasty mighty fine alread...

30 hrs after pitching, this beer is sitting at 1.040 ish. Dropped 50 points in that time. Fermenting at 27c. Blow off has been minimal. Kveik is a real best of a yeast!

I use these: https://groceries.asda.com/product/sparkling-water/asda-sparkling-natural-mineral-water/1000362670626?&cmpid=ppc-_-ghs-_--_-google-_--_-dskwid-s92700070330170165_dc&s_kwcid=AL!11432!3!459891151419!!!g!303011041630!&ds_rl=1254319&gclid=Cj0KCQjw8amWBhCYARIsADqZJoWHOFoxQGcaQyiTgamtnm8D49TX...

I will have to check but I think my efficiency was within normal range. It probably also depends on hitting your mash pH. Did you just split three grains 50/50 or did you do a base malt mash and one with the specialty grains in? So how did it go for you today? I did 50/50. Ended up with 70% efficie...

Trying out a reiterated mash has been on the cards for some time now. Today is the day! :-) Using my home build all in one system: https://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=6&t=80104&hilit=single Here is the recipe. Went in with 30L strike water. Halved the grains. Mashing each at 64c for ...