Jim's Beer Kit

What’s the point though? The single malt is an exercise to see what kind of beer you can pull out of the restriction. It’s a challenge to the brewers skill, and a rediscovery of what your main malt does to a beer. It doesn’t elevate its status/value in the way that it does for whisky (where it means...

I made a saison with all DME once, no boil just straight into FV and mix, and isomerised hop extract for bitterness. Not bad, but hardly subtle, the yeast won the day. Once thing to be mindful of was how quickly the beer would change colour in the glass (oxidation I bet). You could put a fresh glass...

I would recommend cold conditioning lager beers for several weeks. It is probably more normal for this to be done in bulk, but you can do it once you've bottled. You will get split opinions if you ask 'can you lager in the bottle?' The chemistry changes that occur in a lagering vessel that allow it...

I think the D and S type spears have the same thread, that would presume that the o rings would be identical.

how do you know it's cross threaded ? a sankey spear has a safety spring that stops it being removed without the right tools (or knowhow).

True, although a very variable temperature! Sent from my CLT-L09 using Tapatalk just use more yeast then. I got a 50L keg that I use for pressure fermenting. With the conditions we have now, I could lager in it with the spunding valve set to something mild and just wheel the keg in to stop it freez...

@PeeBee if you are trying to reduce the black malt component, or the character of the black malt that you dont like, have you considered that black malt could be highly variable across different maltsters ? This is definitely the case for Brown & Amber, and anecdotally crystal malt also (heard recen...

is it the spear that got cross threaded or the keg itself ? I would probably try getting a replacement spear, or chance getting it repaired by a mechanic/machinist.

Just on the kveik strain side of things, I think this debate hit a peak a while back (maybe 12-15 mo ago) when people were getting interested in using kveik for styles other than norwegian farmhouse ones. On paper their process side of things are excellent (flocculation, low pitch rates, high temper...

The pics from the google map pin, suggest ~2.5 BBL plant. If you are running a brew pub, you always want to make sure that you are well stocked with your own brews. 50L Grainfather probably wont do it (but I know there are some micros out there that started out that little). Heard about Harrys Brews...

A hundred gravity beer ie 1.100

A combination of the 2 approaches could work, especially if the priming solution is hot/warm and is added in at the end.

You don’t need a lot of co2 in the beer, but hot liquid goi g into the neck will start some foaming - I think this is how industrial bottlers work to induce cap-on-foam

Is the hydrometer resting on the bottom of the sample jar?

Composting grains = Setting more traps. Still do it as it helps to make great compost. Just accept you will see "mysterious" holes appearing in it. This is why i always wanted to mix the spent grains into a well established compost pile, where there is a lot of fermentation going on already. That w...

i did composting specifically to dispose of spent grains and other brewing organic waste to avoid point 3 that @binkie mentions above. green/brown waste (in composing jargon) balance is an issue and people will mostly have an overabundance of green waste. Ratio is typically 30 brown for 1 green and ...