Jim's Beer Kit

Hi So no sign of any of the beer being forced back up the gas pipe thank goodness - have now fitted the non-return. From your replies I have to put this experience down to ambient temperature. As already stated, the keg (and CO2 bottle for that matter) are in a dedicated cupboard but in the garage ...

I had a feeling it might be running like that.

Like you say, not a easy lift, or an easy shift.

This sounds like an enzyme effect.
1006 still has some sugar, it's just unfermentable at that point.
Enzymes can break down longer chained sugars, making them available to the yeast.
This would show as a slow release of CO² & a rise in pressure.

This does strike me as a profile that could benefit from an AMS & DWB solution. Have you tried any corrections yet? Did Murphy's make any recommendations? I think pH is potentially acting as une 'erring rouge here. If you get the water profile right, the pH should follow. Grahams calculator is very ...

Here we go..

viewtopic.php?f=9&t=84477&p=872122#p872122

Just rinse it. Makes sure then.

Worry not. There are many ways to do this.

Let's start with a postcode from a shop near you and tell us your water supplier.

This will help us get your water report and then comment.

... I moan about AW because of the hardness ... Grr. You don't mean "hardness" (though why anyone would mean outdated flippin' Hardness is beyond me), you mean (carbonate) "alkalinity". Now there's a risk of people asking "what's the difference"? As penance, you answer them. :twisted: I'm having a ...

I don't have all the facts to explain fully, but uncoupled is always best. Sounds like you have gas on, and connected. Yes? In that case the reg shows your fermentation gas. Did you prime? If so how much? Had the beer finished fermenting? Sorry for the questions, but the answer is hidden there. You ...

You are right there, water does make a difference.

I moan about AW because of the hardness, but perhaps the alternative is unthinkable, I meant undrinkable but they both apply.

Which would also explain why some folks work much harder to

BrianEKG wrote: ↑

Sun Apr 06, 2025 7:01 pm

I tried something similar 3 weeks ago!

How did it go?

Sorry been away. I too have been brewing for decade's, for me it is about learning all the time, growing and changing. All I will say is, my beer has received many many compliments. This recipe had been requested and proofed many many times. I have started a few people up, and to my surprise with th...

I tried something similar 3 weeks ago! I was trying to make the cheapest least effort beer possible, heated the water to 66 degrees added the grain,100%maris otter , left it for an hour, then one bittering addition for the 20 min boil (perle because I was trying to get rid of it) and then just left...

You won't be bottling that.
If you tested yeast nutrient that is also terrible.
As are hops.
And its not like its on it for weeks?

+1 slurry.

Just soo easy.