Jim's Beer Kit

I wouldn't have said that bittering hops particularly give astringency though, could you be getting this from somewhere else? Yes he could, if the mash pH is over circa 5.6 or more the resulting wort is likely to extract harshness from the hops in the boil. Mash pH is such an underated perameter in...

Heres a question then. I'm planning a Belgian(ish) White beer for Christmas. Full of coriander and orange flavours - so should be festive... On the subject of bittering, I'm planning on not adding any hops (Willamettes and Cascades) until 15 minutes from the end and then adding upwards of 130g of ho...

I have a chronical, so same material. I clean with Wilkos Oxyclean and then sparky with starsan before use. Seems to work.

As for passivisation, its my understanding you only need to do it occasionally.

As someone currently considering how best to expand that capacity of both my fermentation fridge and the one I use for dispensing, 3 weeks ago I wouldn't have given a second thought to what you're planning. Two weeks ago my sister's fridge freezer developed a fault, caught fire and burnt through to...

I have to say I’m gobsmacked! Never bothered with a starter before but I shall always do one from now on - I’m a convert. Just checked and the fermentation has nearly hit the expected gravity in 3 day’s. Now sitting at 1019 - which is only 2 points off the expected FG. Give it a few more days to cle...

I pitched the yeast at about 5:00 and normally, the airlock shows little sign of fermentation until about 18 hours.
This time, the fermentation was vigorous at 7:00 in the morning so better than normal.
The truth will be how long it takes to get to final gravity.


Sent from my iPhone using Tapatalk

And the yeast is ready to pitch.


Sent from my iPhone using Tapatalk

Ready for a brew then. Tip run complete, dog walked, everything ready.


Sent from my iPhone using Tapatalk

Symphonies off the excess wort ready for the brew later today. I’ll bring the remainder up to temperature before the brew and then reinvigorate with some of the wort after the brew. https://uploads.tapatalk-cdn.com/20171022/c5b8bcaefa2456e9c8431de522507346.jpg Sent from my iPhone using Tapatalk "Sy...

Symphonies off the excess wort ready for the brew later today. I’ll bring the remainder up to temperature before the brew and then reinvigorate with some of the wort after the brew.


Sent from my iPhone using Tapatalk

Yeast has settled out nicely. A night in the fridge to precipitate all that is possible looks like I’ve achieved a good result.


Sent from my iPhone using Tapatalk

Looking good. Temperature nice and stable at about 25.

orlando wrote: ↑

Fri Oct 20, 2017 5:51 pm

Does it heat as well?

Just a stir plate. I’m hoping the nice warm kitchen and the natural fermentation of the yeast will keep it going.

We’ll see.

And the yeast is in.

Running at about 26 degreees. Set for 18 hours on a fairly low speed ready for brew day Sunday.

I’m going to leave it cooling on the stir plate. I’m in no hurry and it means everything is nice and sanitised and mixed.

Off to the pub