Jim's Beer Kit

Rookie wrote: ↑

Wed May 16, 2018 2:35 am

I doubt that there's enough of a difference to make the cost worth it.
Isn't flaked wheat made from unmalted wheat?

That’s my understanding.

I want to make a beer that uses unmalted wheat. The only homebrew supplier I can find who stocks it doesn’t do free p & p on big orders so I will effectively be paying £8 extra to use unmalted wheat rather than flaked. So, is it worth paying that much extra.

I have a recipe that suggests WY1968. I have some harvested 1028, will this be OK as a substitute? I just looked on the Malt Miller charts and I see it’s isolated from Worthingtons, which I can’t help letting put me off it!

It’s in James Morton’s book. He describes it as a ‘finishing yeast’. I’ve found his recipes to be pretty good and I did use this last time, but reading all of these comments, I might just try without or adding some diastolic saison after a few days. Sadfield - should have made it more clear, the eru...

Interesting. I’ve just had a brew erupt through my airlock so I suppose that’s now open fermenting in its own way!!

OK, so just a tiny contact with the air, then?

That looks interesting. Chris White’s suggestion was to follow up Saidon with WLP001 which I’m struggling with as a concept.

Thanks, Jockey. Your reasoning is the same as Chris White’s. I used the same yeast (second generation having pitched it into a Bierce de Garde first) also starting cool getting it pretty hot and I reached 1..08. I’ll try the long slow mash next time. How do you manage an open fermentation? My curren...

I made a Saison using James Morton’s recipe. He suggests decanting the brew after the saison yeast has flocullated and adding champagne yeast to dry it out further. I did this and it was an excellent brew, one of my favourites, so I’m reluctant to fiddle with it, but I’m just reading Chris White’s b...

Thanks for all the advice, guys. I was thinking of just leaving it to mash for the two hours I was out but it was the first time in a while I’ve used my bigger mash tun and I was unsure it would hold enough heat... rightly as it turned out!

Well, it would be no worse than overnight mashing, which some people consider fine. The only potential issue I can see is continued mash reactions during the stand time changing the sugar balance of the wort. Maybe mash at a slightly higher temperature to compensate? Jim, What an honour!! I was thi...

I’m trying to cram a brew into a busy day. If I mashed and sparged then left the wort for around two hours before I boiled it, would that be ok?

It’s been asked before and met with a stony silence, but does anyone have a recipe for Enville Ale, a favourite of mine when I lived near to the brewery.

Likewise, Bathams, quite a distinct pale bitter, I lived right by the brewery for that one.

I've just had an online flyer advertising an inline filter to 'brew better-tasting and clearer beer, with less waste, and without pumps or additives! Simply connect the filter between your racking cane and keg, or between your boil kettle and fermenter (temperature-safe up to 150 degrees!).' Simple ...

Thanks for all the advice. It's kind of what I thought, but reassuring to hear from others.