Jim's Beer Kit

I have been thinking about organising an annual JBK swap….. Initial response: [emoji16][emoji482] But I then I remembered that I’m currently tasting/assessing beer from three different swaps and struggling to keep up and maintain a healthy level of drinking each week (even ignoring the ludicrous 14...

Kegged my Mild this morning. 10L has gone into my nearly new oak barrel and the remainder into a keg with a little too pressure where it will sit for a week or so before being put at serving pressure until I decide it’s ready. The one in oak will get bottled next weekend - unless I manage to empty m...

Do you not find that even with DME (and I agree much better that LME) they seem to loose their 'middle' ? I find beer drinking is giving me a loose middle 😂 I’ve not made a DME extract beer for a while, so hard to recall the differences between then and now. I did make a very large (yeast starter) ...

I began brewing with extract before moving to AG. In my humble opinion, there is a perceivable difference between beers made with LME and those made with DME. The former often have the classic home brew "twang" whereas using DME it is quite possible to produce very good, even excellent beers. In fac...

I have friends with Klarsteins who have all noted issues with debris from the mash ending up burning onto the base and also with maintaining a steady mash temperature. I - in contrast - went for a Grainfather (quite a bit more costly to be fair), but it does have the advantage of wort re-circulation...

chris2012 wrote: ↑

Mon Apr 26, 2021 12:42 pm

I don't think I saw 'closed transfers' mentioned as one of the advantages of certain SS fermenters. (I don't think I've seen any plastic ones you can do that with?)

Fermentasaurus/Fermzilla

Funnily enough I brewed a mild yesterday. Based on a recipe from "Guile Brews" by Peter Symons. His interpretation of Banks's Mild from 1953. His recipe uses mild ale malt, but I didn't have any in stock, so I used Maris Otter and mashed at 68C rather than the 66C he suggested. His recipe uses all F...

yeast is yeast Nah. Absolutely cannot agree with you there. Agreed. If it were the case, why would you use brewer's yeast? You could just chuck in some dried bread yeast. I've no doubt it would ferment some of the sugars, but not sure what sort of flavours you'd get. Doubtless someone has tried it....

https://www.google.co.uk/amp/s/www.thek ... 44%3famp=1


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A hoppy beer in clear glass bottles? Get them into a dark cupboard ASAP! #skunkalert

They're shinier? :) Seriously, though, the usual argument is that stainless steel is much harder to scratch and thus much easier to clean. I've used plastic buckets and a (plastic fermentasaurus), but bought a SS conical end of last year. It is certainly shiny. The plastic buckets are harder to ensu...

WalesAles wrote: ↑

Sat Apr 17, 2021 7:18 pm

I was just going tell him/her/them/they whatever nowadays,

Preferred pronoun: him/he

Ok I’ll bite.

What’s OSH?

On one of my fermenters, the STC-1000 probe is tied to the outside wall of the (plastic) fermenter behind a wad of bubble wrap. Seems to work fine.

When I bought my stainless steel conical I opted for a thermowell inserted through the lid.

I’ve read plenty about fermentation being exothermic, but I genuinely wonder whether at typical home brew batch sizes of c. 20-25L this really has much effect? If I remember correctly (maybe from another forum), Eric brews batches around 40-50L typically where I think I’d expect the effect of the ex...