Jim's Beer Kit

I've successfully conditioned a 10.5% beer. Just make sure you keep the bottles proper warm (like 23C) for 3-4 weeks or more to be sure it's all done. If you were lagering for a period, then some reseed, but I doubt you'll be doing that with a nice hoppy IPA where you want the aroma hop oils to be i...

I've just bottled a Galaxy 6% IPA in which I wanted to get some more maltiness, like you. My first one (though a lower ABV) had around 12% Munich, which may have contributed to a relatively drier taste than desired and my mash might have cooled a little from a 66C start. Both were with US05. I think...

Congratulations on your news! 7 and 3 year old here. I don't try to combine the two (children and beer brewing). The idea of having them near huge pots of boiling wort is a no-no for me, though I do brew in the kitchen. I just have to 'book' a brewday. About once a month is all I can justify, and I ...

I know Nobby's made a lot of big hoppy APAs so he should know...

...just my penny's worth though, I'd up the IBUs slightly (at least 0.8 BU:GU) by dropping a few more in the boil (or just some more a little earlier)... but that's just a minor tweak for me.

tenemus wrote:So theres no need to aerate a 1.072 wort if your starter is big enough?

The yeast still needs to grow further in the main wort and it is best practice to aerate/oxygenate again.

Nice work! Seeing that the foam didn't stick to the plastic plant pot at all, do you reckon I could make one for my coolbox tun (which loses a few degrees) without having to wrap it in foil?

I do have some off cuts of kingspan and was planning to make box, but this could be even tighter and neater.

18g sugar per litre adds around 1% ABV, so 80g in 23L adds around 0.2%. Highly primed Belgians may add around 0.5/0.6% (I've primed tripels with the equivalent of 10g/l quite happily.)

To work out your own:

Priming sugar (g) / batch size (l) /18 = ABV gain ROUGHLY!!!

I've measured it accurately several times (by weight of water) and I get 12.75L up to the line in the metal. I have two of these and boil comfortably at that level, plus a bit more sometimes.

I've used WLP530/WY3787 in three tripels now and it is delightful stuff. Big overflow every time, as you got, even doing 22L in a 33L fv. I hold it at 17-18C and no more, for the first 48-36hrs, to keep the banana esters down a little, and (re your original question) pitch around 18M cells /ml in 10...

Looks great! I'm an all-grain brewer nowadays, but I have one kit left over to do at some point - the Brewferm Tarwebier.

Anyone got a uk shop seller as in walk in pick up a bottle The Trembling Madness, York , is where my 2013 came from. An amazing selection (and great bar upstairs) if you've never been. Over your way, there's theliquorshop.co.uk , recommended by Mark at http://www.viewsfromthebar.co.uk They don't li...

Hopefully nicer than last year's Sorachi Ace. That was the first of these offerings I have tried. While there was certainly plenty of hop there, I didn't think it worked at all as a stand alone drink. I really didn't get lemon myself, but something far less friendly and which disagreed with the exis...

I don't think you'll have killed it. I'd give it 48hrs personally, though I don't know the strain.

27C for the S-04, whenever you come to rehydrate that in the future.

I would (and have) put any sugar in the last 15 mins, though I know you will then be losing a little to the hops and trub/ kettle deadspace. I think your calculations need to be done for the total volume at that point, to be as accurate as possible, as you could perhaps lose a litre or two more in t...

I'd concur with all of that, and that the difference between 2.7g of sugar in a litre as opposed to added to a litre has proven to make next to no difference in my uses! FWIW, I remember it as 18g per litre, at the end, will raise ABV by 1%, or around 7-and-a-bit gravity points. All quite approxiama...