Jim's Beer Kit

I may have overstated the risk of exposed unpitched wort, but ymmv.

I intend to double batch for the foreseeable future as I am upgrading my fermenter to double my brew length.

But I get around the infection issue with no chill cubes.

It is common in microbreweries to do this. Often they direct their cooling liquor into their HLT to hit the strike temp for their mash quicker. Your unpitched wort is exposed for a couple of hours, but you could get around that by only cooling the first batch just below isomerisation temp, and finis...

I have always used the dingemans aromatic. Great stuff too

GeeThom wrote:I have just done my back in lifting a 60 litre fermenter from the floor onto a kitchen bench.

That's way too much! On occasion I have been known to lift 27l no chill cubes of wort, but that's an absolute limit

Watch your whirlfloc dosage. Over do it and you can have massive amounts of wort loss to trub

Guy at our club is very unimpressed with the regulator system on the tap.

Infinite variations too. I think a strawberry wit or even a saison would be great

London beer lab are another place where you can get supplied. Similar setup to ubrew. Based in Brixton. There is also the home brew depot, which were based out of a pub in homerton. If you are stuck for small stuff, like yeast, caps, London fields sell some stuff from their taproom. Bottledog have m...

Stouts and bitters can take a lot of it. Also look up some durden park recipes. Amber was used a lot historically

These look like the SS Chronicals , though it is hard to do a direct comparison, as they are rated in us gallons.

Interested in the half barrel unit myself

Ester production increases with higher temperatures, and is greater again during the lag phase, when the yeast is rapidly multiplying. Spoke to a pro brewer that hits up a lot of homebrew clubs. He says the biggest problem he sees in homebrewed beer is pitching too high. Stick to your guns. US05 is ...

Get some krausen from your turbo cider and pitch that in.

A wheat wine? Basically an all/mostly wheat version of a barley wine? How does that work?

I have a load of wheat to use up, and this sounds like an appealing way to use it

The water treatment gurus in our club consider temperature control of fermentation more important than water treatment. Water treatment should bump up the scoring of certain beers in a competition by 2-3 points, but no more than that, unless the style is especially sensitive to specific water profil...

You can get fake lagers with us05 as well.

Lagers are time consuming to make, but any brewer with temp control can do them. Really worth it if you can pull it off, I have tasted some great home brewed lager