Jim's Beer Kit

You can use any of the Single Infusion profiles. Decide depending on the style of beer how much body you would like. On a stout you may want a full body beer, on a lager you may want a light body. What type of beer are you making? There's no rules on this just depends how you want the beer to turn o...

Tasted great. FG was 1012 5 days later as predicted in beersmith. I raised the temperature to 19c for 5 days which took it from 1014 to 1012 before chilling. I pitched a very healthy large yeast stater, but still very surprised at the speed of it!

Hi, I used WLP830 German lager yeast last week for a Munich Helles type beer. It has been at 10c for 5 days and is already down from 1045 to 1014 which I was surprised with. I've never used a true lager yeast strain before so just wondered what people's thoughts were?

Thanks

Thanks for the advice. I'm happy with clarity with English style bitters as they are (possibly cold crashing for a few days post fermentation). Will give it a go with gelatin on a hoppy pale ale as last heavily hopped batch was very murky. Tasted good nonetheless but I do like a clear beer

Hi, is anyone using Brewbrite? https://www.themaltmiller.co.uk/product/brewbrite-wort-clarifier-50g/ Maltmiller are selling this and wondered whether it was worth a go to speed up clarity in bottles, especially with heavily hopped type beers? Was thinking of giving gelatin a go with the cold crash e...

I believe VWP is chlorine based and should not be used on stainless steel. I've heard PBW is effective in hard water as it I similar to oxyclean but doesn't leave marks. It is expensive though.

Just saw you're only making a10l batch so 1litre should be enough

Not sure which calculator you're using but the Brew United calculator estimates 30B cells (assuming original count of 100B on 15/10/17). A 1.5l starter should be enough for the 1.074 OG although the calculator reccomends a multi step starter.

http://www.brewunited.com/yeast_calculator.php

Looking for thoughts on a "kitchen cupboard" brew. I usually buy just enough ingredients for each brew but as maltmiller haven't sorted out their recipe builder i've bought a few bags of grain for a pale ale and kolsh and have some ingredients leftover. I brew 9 litre batches so need about 2kg grain...

Actually for the dunkel you may need to increase bicarbonate (adding sodium bicarbonate) as your bicarbonate levels could be too low for this style Here is a very general rule of thumb regarding alkalinity levels: For a pale beer <20ppm For an amber beer ~35ppm For a brown beer ~75ppm For a black be...

Your water looks great for those styles as low bicarbonate. I would increase the calcium to over 100ppm. You can use gypsum to increase the sulfate and calcium levels (increasing hop bitterness) or for the styles you mention calcium chloride to increase calcium and chloride levels (increasing maltin...