Jim's Beer Kit

Thank you.

Simon.

Can someone advise me on the easiest way to post images to JBK? I've become a bit rusty on that sort of things, but have a few bits and pieces I'd like to post, not just on this topic. Thanks

Do you need to keep it away from your usual brewing kit like you do with sours or is there no lacto in the scoby? There is definitely lacto in the scoby, plus aceto! There is lacto everywhere, so its not something I worry about. Its on malt, vegetables, in the air, it's ubiquitous. Just keep everyt...

That Wilkinson's jar looks good. One thing with Kombucha, it's a balance between very mild alcohol (less than 0.5% ABV), lactic fermented stuff, and acetobacter. Once you have the taste you like, you have to exclude air, otherwise it will be vinegar in a trice. My position on it is that I like to ke...

Hi, Yes, you definitely need a large area, open to the air. The SCOBY will grow to fit the diameter of your vessel. The bigger the surface area for gas exchange the better. You will also need to be able to remove it for division, etc. I've made it in a big stainless saucepan or stockpot, which I gue...

I've been making it commercially on and off for a couple of years now. I stick it in Keykegs and a couple of pubs locally sell it as an alternative to more commercial, sugary, unhealthy, fizzy drinks. I also serve it in my taproom at times. I don't think it makes any difference which scoby you use. ...

Fuggles are greatly underrated as a hop.

[quote=Jocky post_id=764241 time=1442391129 user_id=8935] If invert sugar is made by heating sucrose in an acidic liquid, wouldn't putting sucrose straight into the boil (wort is acidic) invert it? When I was reading stuff around Belgian ales earlier this year it seemed that breweries only used dark...

We get a very nice Cascade here in Norfolk.