Jim's Beer Kit

My guess is it's the Irish moss. There's too much of it! I use Protafloc tablets, at a rate of 0.5-0.7 grams for a standard 23L brew length. That's about 1/4 of a tablet. The 1/4 tablet is put into a bit of water when the boil starts which rehydrates it. The slurry is tipped into the boil 3-4 minut...

Did anybody see the Scottish Dessert? Made Honey malt cruch, something with the hops, beer ice cream and a real bear foam in top.

Home Bargains have 3 Saugatuck Brewing beers. Neapolitan, Blueberry Maple Stout and Tom’s Tikk Ale. Sure they’re £2.75

Don’t most people have issues with the silicon ring, as the malt pipe is not true? Be interesting to see if these fit properly with the same issues.

I love D47, but then I mainly make apple wine. I use RC212 for red, but got a GV2 on the go this year.

Pretty sure EC118 is Champagne yeast, which seems a strange one to use in red wine.

I’ve had a phenolic/ metally aftertaste everytime l use WLP002, so much so, that l avoid it now.
I have read that it’s a very exothermic yeast,adds 3-4c on. I’ve always feremented at the top of the range, so that would be 25/26 in reality?

I moved from 3V to GF about 5 years ago. I’ve never had any issues with it at all. But then most of the problems l’ve seen are caused by users not reading the instructions properly.

I’ve always done this- does it not say in the instructions to do this?

I’ve had a bottle of vodka in the cupboard for over a year, and have been trying to think what to do with it, other than soaking the spices for my gingerbread stout. I’ve had all sorts of ideas-cola bottles, pear drops, Kola Kubes, Glacier mints etc. I remember having Hubba Bubba soda many years ago...

I made a gingerbread stout in January- spices were soaked in vodka and the vodka added to the the bottling bucket

I’ve made this 3 times now. Used WLP 013 which is supposed to be Worthington yeast.
Lovely stuff, though White Shield is one my favourite bottled beers anyway.

Not mentioned Bru’n water yet then?

I’ve never bought a single apple or pear yet! Although lve no shame and always have a bucket in the car at this time of the year for any roadside bounty. I picked 2 and a half stone of pears from wasteland last week,Storm Ali kindly blew me another 8lb off a local tree that l can’t even reach the lo...

There is a nice recipe for ‘English Port’ in CJJ Berry’s book. Bramble,blackcurrany,elder and slowe. I made it in 2016 with Young’s dessert wine yeast.
Bloody lovely!