Jim's Beer Kit

You can't go far wrong with a Bramling X, planning a nearly all Bramling for my next brew maybe with a touch of Challenger thrown in. Admiral are great for bittering and in small amounts for aroma. Target are still one of my favourites for bittering. Pilgrim are a good all rounder, just fermenting ...

Hi all, I'm new to this forum and would like to say that I've already learnt a lot from reading your posts. I recently started brewing because I moved from the UK to New York and as much as I don't mind American beer, I get real cravings for a good pint of bitter. This evening I brewed the Exe Vall...

Rookie wrote:What kind of stout is that?
I've had great success using nottingham dried yeast in imperial stout,

OOPS. The yeast I use in RIS is safale-04. I should never spout out information off the top of my head.
I've also brewed a pretty good mild with 04.

Kent goldings is one of my favorite hops. I was wondering what other English hops are good. Phoenix? Whitbread goldings? Admiral? others?

I have a vacuum sealer that works good; you can also use it in the kitchen for regular food storage. Before I got it I would wrap the hops (1 ounce at a time) tightly in tin foil put that in a baggy then in to a ziplock freezer bag. If you close the ziplock all but about an inch you can manually suc...

Willamette would go good in porter.

There are a couple of good books about making soda. I have one called "Home made root beer, soda, and pop" I also saw a soda recipe book at my local library, don't remember the name. Have you got a good local library?

What kind of stout is that?
I've had great success using nottingham dried yeast in imperial stout,

Hi everyone iam planning on making a english I.P.A for crimbo and with English I.P.A having a little malt flavour in the finished ale i thought i would use Mild ale malt as the base grain, i have used mild ale malt with great results in my darker beers but never in a paler style of ale. What i woul...

Some do, some don't. But if you are going to decant you must refrigerate and get it fully settled - takes a couple of days....else you will be selectively changing the yeast profile eradicating the less flocculant of yeast. this could impact upon your attenuation level PS I'd give a week to prepare...

I prefer using mild malt in my milds, but maris otter would work fine if you can't find it.

It's hard to give an exact timeline on this, there are so many factors that can effect it. Several years ago I entered a British barleywine in a local compitition and scored mid 30s and 13th place (judge said. "Too hoppy for style"). The next year I entered another bottle from that batch and scored ...

Or you could brew to regular volume and use a sodasiphon.
I saw one at a local store recntly It quicky carbonates water or soda and would work on beer. It does a liter at a time.

Normski wrote:Hi Rookie

Thats the plan, Just wanted to see what others had done and would advise.

Hop presence does fade so if it turned out too hoppy (is there such a thing? ) all you'd have to do is wait.

Peronally I think sorachi ace needs a light touch. I brewed my house beer (lemon-rosemary blonde) using S A to about 20 IBUs and was very pleased with the results. The next time I brew it I plan on not using any actual lemon to see how that tastes.