Jim's Beer Kit

What stage are you at? What's the recipe?

It'll be darker. Slightly more bitter/acrid.

The missing sugar will keep the abv down. The sugar amounts are generally low and tend to not greatly effect mouth feel.

It'll still be beer.

This seems to be a marmite yeast.... mostly hate! I bravely thought I would give it a go. I thought I would add my voice to the few that sing this yeasts praises. From reading feedback from across the net I decided to create a wort suited to this yeast. Mashed at 65 with a loose mash. I brewed a 103...

Yes I grow them.

Weedy first year. Hand full of cones the second. Next season third year.

It isn't as hardy as the british varieties. Needs a lot of attention. Hoping know the rhizome is more hardy it can take the odd failure to water, or a missed feed.

Us home growers could start doing some illicit trade. I have crossed a Saaz with a Goldings, thinking of calling it a Farage! But seriously, US, NZ, AUS aren't in the EU. On a homebrew level the difference in price between UK vs EU vs rest of the world is pence (if anything at all). I wouldn't worry...

killer wrote:That's look excellent. Remarkably clear too for a pale with with 300 odd grams of hops.

Thats what I was thinking too. Sometimes it seems hop haze creeps up on a beer.

2 weeks to a month.

As you say, there needs to be that warm conditioning prior to cooling down to cellar, or worse, shed temperatures!

As I am currently piddling about making a brewing spreadsheet (more for my own understanding, rather than replacing one I currently use), I have come across a bit of a quandary. All grains state extract, and that makes my life pretty easy. However where can I find how fermentable this extract will b...

Googled it, not much information on the internet...

Email brewers? Or build it from taste?

Sounds ready to bottle!

It could be still fermenting slowly.

Or it could be still just venting off CO2 in solution. This happens more with temperature changes.

Leave it a couple more days, and measure. If it's still at 1.011 then bottle/cask/keg.

Sounds good. Moderately hopped with something American? Cascade?

Nice American amber ale.

What ebc is this going to come out at?

I would say if you haven't given the Big Kenny recipe a go, then that's definitely worth a try.

I believe it was big in the other forum before it changed hands.

Overnight or 90 minutes.

I prefer overnight for perceived wort quality and time saved.

Gastronaut wrote:I tend to mash in the evening (standard length mash), then leave the wort in the kettle overnight on a timer switch set to start about 20 minutes before I get up the next morning. No problems with this so far.

That's an interesting way of doing it. Never crossed my mind to do it like that.