Jim's Beer Kit

If your cold side O2 exclusion isn't excellent then there is no point in pursuing trying some of the techniques used for limiting hot side oxidation as that's were most damage occurs. I was rather unenthused about it too until I tried one of the mini-mashes suggested on another forum a few years ago...

This is great for chill haze. add a tiny bit when pitching yeast. It's repacked brewers clarex.
https://www.themaltmiller.co.uk/product ... rity-15ml/

Also makes your beers reduced gluten

doesn't replace good brewing practice and brewbrite etc though

Also I don't think step mashes and high attenuation thin out a beer at all, think of all the great helles and pils from Germany with attenuation in the mid to high 80s and they are not thin at all, all made with step mashes and minimal speciality malts. Or good wines and ciders. Yeast choice has a f...

Try using 10% distillers malt :) Blending base malts is a good idea I think if you are after better mash performance, usually the lower the colour the higher the amount of available enzymes, so maybe an extra light MO would be best. It would allow the chevallier to shine more I would think than usin...

If my hops didnt get mildew I would have taken you up on that. Maybe do a cross post on the other popular UK forum and maybe uk homebrewing scenes on FB and reddit, might get enough people interested then?

Definitely different, not necessarily better though. Well worth trying at least once if you can pick and brew on the same day

Regular polyethylene has a melting point as low as 105 Celsius. Ideally I’d find something Polypropylene. Like this: https://www.the-home-brew-shop.co.uk/acatalog/60_ltr_Fermenting_Bin_Lid.html PP is usually food safe and can get up to 130c without problems, so as an HLT they should be fine. I've u...

I did it once as a test and while they come out soggy if you let them defrost, they look just like normal hops you would use once the boil is over. They also retained all their hoppyness, as far as I could tell. No vegetable/vegetative flavours from it. That was after a couple of months frozen, I ca...

Hops are cut back to a few bines for ease of harvest in commercial hop yards, or to train them in a neat fashion where you want them to grow. You can just let them grow however they want too. What you may find is that they mature at slightly different rates, but this can be handy for picking as you ...

Cant say I'd do that mash regime though, I'd just mash in at the top of the protein rest to avoid doughballs and immediately raise it to beta for an hour or so, then do the the latter steps.

I've drunk a fair bit of kegged tipo pils over the years, its very good imo. Compared to most german pils it has a bit more hop aroma, a bit more malt, a bit more ester from slightly warmer fermentation. But not to the point where its a modern ,"craft" take on german pils if you get me. i.e shite. T...

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Depends entirely on the beer, but some have a really quick turnaround, the urweisse that I just brewed I started drinking 6 days from brewing. Most bitters I'm drinking within two weeks, assuming a flocculant yeast. That's bottled and I never use auxiliary finings 8 days from brewing urweiss. All ty...

They've been trend in the UK for a number of years now and started gaining popularity in the US well over ten years ago, so I'm not sure they are a "fad" anymore. And brewing a good one takes a lot of technical ability, as much as a proper pils for example does. I don't brew them personally as I ten...

Ashbeck from Tesco is a go to for soft low alkalinity water, unless it has changed. The good thing about a hefeweiss though, is that having a higher mash pH is actually desirable (5.7-5.8 say), mainly for the ferulic acid rest and it also promotes the hazyness. So acid additions aren't typically nee...