Jim's Beer Kit

If you don’t mind ordering some yeast (and probably a cheap de-stoner to make life easier) you could always make Sarah Pantry’s National Homebrew 2017 BOS: https://daftcatbrewing.com/sour-cherries-strat-beer-memorial-brew-day-beer/ https://www.theyeastbay.com/sour-cherries As you can see though, it ...

Have you got some pictures of the beer engine?

What’s the cherry beer you are making? You need a hell of a lot of cherries to get a good flavour in, I hope you have access to a tree or a good deal on them!

IPA wrote:You can buy these in Europe
https://braumarkt.com/Plastic-Barrel-31 ... -Air-Tight
They are available in 30. 60 and 120 litre capacities

Similar but different. Those are also available in DIY stores in Germany, including versions with taps.

They seem to be popular in North America and Australia (?) but I’m not sure they are readily available in Europe. They look pretty handy though!

It’s not the under pressure but it being a closed system that retains volatiles and prevents oxygen damage to more delicate beers, the under pressure will actually suppress yeast expression. I don’t know how the new tri-clamp versions are but the All Rounders are a lot less fiddly to use than the fu...

Take a look in Martin Cornell’s ‘Amber, Gold and Black’, he talks about historic English wheat beers, which were likely to be not boiled. There again they apparently put eggs in during the brewing process at some points too! Travelling at the moment so I don’t have access to it but it also speaks ab...

Hmm it’s looks like it might be used in different ways depending on the country:

http://barclayperkins.blogspot.com/2008 ... 0.html?m=1

But Weißbier does refer to be with
containing air dried malt, hence why some “wheat” beers like Berliner Weiß never contained wheat.

Doesn’t white malt just mean air dried?

If not try Brewfather, the free version will let you use a certain amount of recipes.
Yes it’s a sour beer, although IIRC Ron P would argue that it is more sour historically than a lot of modern iterations, including the most famous revival one from Berlin.

I "think" you can use some of the more modern software to do a rough IBU calculation of whirlpool hop additions but you could also try making e.g. a Berliner Weiße that traditionally will have not been boiled or only brought to the boil very briefly by some breweries.

Thanks for taking the time to do that Eric. I do get what you are saying about BrewFather and had already decided that I would start using one of the others like Graham Wheeler's or Bru'n water. P.S. My alkalinity test stayed pink! Just be aware that different tools take different approaches to wat...

I use a Braumeister so it is a bit different, however I use no filter and just leave it for 20-30 minutes after chilling before draining the wort to leave the trub and pellet matter behind. I do not whirlpool (more an equipment trade off thing) but do have a dip tube that only sucks up a tiny amount...

If you don’t use a hop sock then the approach for pellets probably depends upon your equipment, what do you use?

Yes, in one of the podcasts, the brewer specifically cited the W34/70 strain as being suitable for the higher temperature fermentation, but cautioned that not all lager strains would do well at the elevated temps. From the respective websites: Novalager recommended range: 10C to 20C W34/70 recommen...