Jim's Beer Kit

Looks good Super Simian. I can't get hold of mild malt. I always use Vienna. I still haven't found out if the two are really similar but I've made 2 different styles of mild using both Vienna from Weyermann and Best Malz with good results. I like the idea of flakes maize and invert no 3 - like a tr...

Winter Warmer, currently bottle conditioning (early tastes are very promising); OG:1.071 FG:1.018 Mild Ale malt 68% Flaked maize 14% Invert #3 10% Medium Crystal 7% Carafa III 1% Challenger 6.8%AA 42IBU 60min Danstar ESB yeast - 70% attenuation, fermented at 19C. ESB water profile. Estery, but not o...

I've used Belle Saison a fair bit, with mostly great results. My tips are: - No sugar. BS will ferment all the way down. All the way. - A hit of Vienna or Munich will add malt complexity and colour, but SFA in residual gravity. See above point. - Don't bother with any crystal malts. See point 1. - D...

Eric wrote: ↑

Mon Aug 14, 2017 7:34 pm

Worts made with modest amount of oats will go rancid without the sanitising influence of being well boiled with hops present and beers after normal fermentation have short shelf lives.

Got some solid evidence for this claim?

I've done it a few times; the night before, 500g polenta to 2L water, bought to a boil, then cooked to mush. Left to cool, once it hits 70C throw in a handful of crushed base malt. Thick porridge magically becomes loose in minutes*! The next day, include the 2L (or whatever) of water in your total w...

I don't want to be "that bloke" on this one; but I have drunk some stunning NEIPAs and some clunkers. And every one I drank that was a 10/10 was brewery fresh, less than a week old. What I'm saying is that this is a style which doesn't benefit from natural carbonation or packaging. Given you've said...

IMHO the difference between MJ and Belle Saison are minimal; very very close to one another. The super low FG leads me to believe they are both probably var. diastaticus.

Yeah, it's not bad hey? A bit more acidic than Belle Saison, with less fruit. Watch yourself if you're bottle conditioning though, it always wants to overcarb.

Just drank one. Poured out to the bottom of the bottle, so clear I can see the condensation on the other side of the glass. Nothing left in the bottle. Still says bottle conditioned? Never had a BC beer pour so clear.

73-76%

1.7ml of bleach, 1.7ml vinegar in 1 litre of water. Kills mould spores, bacteria, wild yeast. "No-rinse" but I chuck it into my StarSan regime to keep all nasties at bay.

I just had this thought combination also! I'll be going low OG and kettle souring though. How did you determine your salt addition? I can't decide 0.5g/L or 1g/L.

Their mash - 52C for 40mins then raise 1degree per minute to 74C for 60mins , 78C mashout. I'd be lazy and just do 67C mash for 60mins. The issue there is the high percentage of adjuncts -I believe their crazy mash schedule is to balance the 30% 'sugar' in terms of fermentability. A single infusion...

How airtight is your fermenter -does it hold positive CO2 pressure during fermentation? Why do you open the lid?

Dumping on the yeast cake pretty mush ensures over-pitching -which might be your intention, and if so, go for it. If not, use a pitching rate calculator.