Jim's Beer Kit

It tasts good, and Iwill use the same syrup with my next brew of Double diamond 1054 OG which calls for the same stuff .Theextract you get HB shops , does not have the same taste as maize.

That video clip made me want to try the stuff ,I made a 12 litre brew of a recipe for McEwans IPA, USING3/4 of the maize quantity, I will see how it turns out.

Has anyone, used Karo maize syrup as corn sugar,many beer writersay that dextrose is corn sugar, but it does not give the same flavour as flaked maize? Karo dark corn syrup is from USA and is available in most supermarkets.

I think John Luc, explains int very well,many brewing books tend to state things as law, but do not say why.He sums it up well.

If I were to hold a wort at say95 degree,sC, for,95 minutes, would I get the same hop extraction as I would get froma100c boil for 90 minutes. In both cases I would have used9000 degree minutes of heat ? Or is there something special about the boiling point.

I always buy 20KG DMEas it stores well and LME can turn molded through air in the partly used container .the dry stuff is easier to handle and pour into the brewing vessel.For oneKG of pale grain I use 75% ofLME or65%of DME.i get the dry extract from Bintang , Indonesia,and it is very cheap.

My stout sg. was1059 and fell to1025 in32 hours, It gets up to47 degrees C in my shed in , February in South Australia, but does not affect the beer. It is now bottled but I wait a few days then carbonate.

Everyone is glad to hear of your wifes recovery, you shouldmake her some Guinness from an 1883 recipe from Ron Pattinson, 6.9 kg.pale malt,0.794 gms. amber malt, 455 gms black malt fuggles 85 gms for 90 mins. fuggles 85 gms fof 60 mins. goldings 71 gms , boil for 30 mins. She will soon be well.

Wheeler andProtz say50c for 30 minutes then 60 minutesat65degrees c for the mash,but all the books agree that it is high in diastase,they never use it alone, usually with Munich malt., will try infusion and step mash in two 10L brews to see which is best. In acouple of weeksas I am away , for 10 day...

Mild ale malt is no longer available here in Australia,they reckon Vienna is the nearest replacement,can it be infusion mashed at about 153F,and used in mild ale recipes?

It was very good, I eventually found an old Chinese woman in astore who knew which shelf it was on.3 dollars for about 10 balls, 2 balls per gallon.

Thanks all, it shows tomany people think everyone uses the same style of language. Mystery solved.

Does anyone know what DAP is? It is an ingredient in making Belgian Candy Sugar for Abbey type brown alesLeffe Brun, Chimey etc.They use the term and it must be common in Canada, that is the HB sites that mention it.Iguessed Dried Apple Powder?

I am making a small brew of Broughtons old Jock,7.5 litres. I mashed700 gms of pale malt with 300 gms of corn meal ,which is very cheap grain 1 dollar per kg.,and35gms of roast barley .cereal mash at67degrees C for25 minutes then boil for half an hour, cool to66C, added afuther 300gms of pale malt a...

Has anyone tried making beer with say 75% flaked barley, as it is cheaper than pale malt, and is after all barley modified by an industrial method other than malting, and is marketed in bulk in health food shops? Beersmith reckons only to use 5% of it in a brew, why?