Jim's Beer Kit

Woz, This is what I've been using for a while; a 30L plastic bucket FV with loose fitting lid and 200mm thermowell with a grommet through the centre of the lid, the STC probe end is plastic, but I see no reason that this wouldn't work with your probe. I can't find where I got the thermowell from now...

Despite wetting the inside of the tube with Videne spray, I was still having difficulty in setting it in place first time. Now I still spray but then dip my finger in olive oil and run this around the bottom of the tube, I'm then able to set the plate first time, I then wipe the area with alcohol. A...

You can also try my LHBS Hamstead Home Brew Centre who took over supply from Hambleton Bard and please call Chris on 0121 358 6800 with any questions regarding shipping.

As above but also noting the importance of temperature and yeast. I follow the advice from Jamil Zainasheff - pitch big, pitch cold and ferments cool, put the lid on and forget about for 3 weeks. I like to use WLP830 or WLP833 and like brewing Helles the best. I would use 1 vial in a 2L starter, spl...

Yes most stouts are volcanic during fermentation, I presume that is what you are referring to.

I think Ditch's Stout should be a rite of passage for any brewer. You can skim through the pages of the thread to get the "flavour" of things. It has been made with both the Coopers Stout and Irish Stout kits, and the general recipe is 1 can with 1kg dark DME and/or brown sugar. The combinations of ...

You shouldn't be worried about appearance, Carafa Special II is plenty dark enough at around 1100 EBC. The Carafa Special malts have been de-husked and designed to be used in the mash without imparting harshness, I would use 3-4%.

Contact WallyBrew on here and he will give you a proper water analysis, then with a Salifert kit to test alkalinity, you will be on the right track.

I'd use 50g at 90 mins, 25g at 15 mins and 25g post boil steep. The hops are probably around 4.5% AA.

I've brewed with these twice now and they are predominantly floral with a bit of fruit, so I would keep a fairly simple pale malt bill and use them at the start and late. The two brews I've done were 1040 and 1045 both based on old AK/PA recipes using 77.5% pale, 10% invert, 7.5% flaked maize and 5%...

This is Jamil's recipe, which I have yet to try Jamil's Common California Common Beer Recipe Specs ---------------- Batch Size (L): 23.0 Total Grain (kg): 5.435 Total Hops (g): 100.00 Original Gravity (OG): 1.054 (°P): 13.3 Final Gravity (FG): 1.012 (°P): 3.1 Alcohol by Volume (ABV): 5.45 % Colour (...

Also don't forget efficiency is just a number you plug into your software to produce your desired result. It is whatever it needs to be with your system to produce the beer you are brewing.

Also in addition to the above. After you have worked out how much AMS/CRS to use, only add 75% of that amount, leave for 15 mins ensuring well mixed and stirred, and then test again and add required amount accordingly.

I have used various pale malt varieties, some by themselves and also in combination (something that was done in the past by breweries), I don't have a refined taste but this is what I have gleaned from various sources, either sown in the autumn or spring. I mostly use Halcyon, Flagon, Optic and Prop...

Bunglebrewsbeer wrote:I want to make this. What is propono?


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As Kev said, this is the variety used by Muntons for their pale malt, it is a spring variety that gives a biscuity flavour. Well worth trying.