Jim's Beer Kit

IMG_2328.jpeg First of all Happy New Year to one and all Ok Hive mind lets see what you come up with with this one! We have a superb plum tree here in Mid Canterbury which last year gave just over 100kg of plums and I tried(and when I mean I tried!) to brew a plum saison Grain bill was 4kg pilsner,...

Hi guys Stocked up on some London yeast before it was discontinued so I have some on hand but to my surprise I've managed to get a Burton liquid to work in a 2 ltr starter of 2022 vintage so think I will try that and see how we go, its going well at the moment and smells healthy enough, nothing vent...

Just an update on the cider which has now mellowed somewhat and I'm pleased with the end result, its dry but not strip the mouth lining off and tastes really good.After all the faffing about what has become clear is that next year I will not add anything, reason being is that I left some juice in a ...

Think this might go down a rabbit hole but such is the knowledge of the forum it would be silly not to ask! Palmers of Bridport,they have their own yeast but if you wanted to brew a boys bitter what would you use? If using dry then maybe a co pitch of Windsor and maybe ESB or even BRY97 to attenuate...

Ok here goes with a bit of left field answer off a Hawkes Bay brewer and shop owner, well its left field for me but perhaps not ! Backsweeten with G180 Stevia and Gum Arabic The Stevia does not contain the bitterness compounds that gets it a bad name and at even 0.5g/ltr can be to much. The Gum Arab...

Eggy sulphide was the go and I added 3x the amount of yeast nutrient that I would normally use for beer, now though it seems ok as I've just decanted a sample and its tested at 1001 so picking fermentation is about done ,there is a slight eggy smell in the brew fridge but once left in the sample pot...

All I can say is that the dog is copping a fair amount of flak this morning ,its really gassing off now and I just hope it will disappear over time ,I've now left the fermenter open but its not pleasant to say the least.The intention was to keg it anyway so hopefully I can repeatedly charge with Co2...

Happy to say that she's bubbling well and only a slight sulphide smell which is definitely no worse than some of the lagers I have done which has always dissipated over time, hopefully this will do the same. Do you mind me asking how you go about fermentation if you don't use Campden tablets, do you...

Going by Andrew Leas recs for Campden Tablets I should have added 2 tablets per gallon of pressed juice to kill the natural yeast before I added my Safcider yeast 24hrs later, on reflection after looking at an old thread on here I reduced that to 1.5 tablets as that seemed safer . Having now found o...

Awesome, thanks for that, easily can convert to Gladfield malts so full steam ahead .
If anyone has info on the other bitters that would be great ,cheers

Have been scrolling through Norms recipes and other forum posts on here and I'm looking for an up to date recipes for HPA,Bitter and Butty Bach ,noticed that the brewery website says Celeia hops are used but I can find no mention of this anywhere else.Can the hive mind help please, brewing for a you...

Cheers for the info people. Reckon on a course of action with pre boiling the sugar,might add some black treacle and use a liquid yeast ,wont use notty as im not a great fan and hopefully my brewshop in Christchurch will have the right wyeyeast or whitelabs strain,off for a look see now on the web ,...

Greetings from NZ Im planning on doing Wheelers recipe from his 2001 book as from what i read its a more authentic recipe than a lot of others,hopefully keep my northern farming buddy happy but am wondering what yeast to use. Wyeast irish or london ale seem to come up fairly frequently but i see som...