Jim's Beer Kit

Thank you for all your replies. So if I understand correctly, I would be able to use it, as long as I can reduce alkalinity to satisfactory levels? My regular water source looks like this: 8.9 ppm Mg / 5.2 ppm Na / 21 ppm Ca / 16.1 ppm SO4 / 3.4 ppm Cl / pH 7.5 / 99.5 mg/l HCO3 - and with this water...

Hello, I recently starting adding more minerals to my brewing water and dropped Phosphoric acid. I am really happy about this approach and the results. The beers turned out well, and despite the higher* levels of minerals, there was no trace of the so-called harshness, etc. claimed by others, especi...

I've used Saaz for dry hopping once and I didn't like it. Sharp, grassy, but not in a very good way. But it depends on how much you want to use and for how many liters and days? 50 grams in 20 liters for 2-3 days might work for you and might even out the overly fruity flavour.

Another update, just if anyone would be interested. I really liked how my beers changed - for the better and of course for my personal taste - using more minerals in the mash. I noticed a tendency for the beers to clear up more than before, even those styles where more hops were used and the yeast w...

Just wanted to leave some feedback: so the last 5 beers I brewed, were brewed using a different approach, and I did like the results very much. So this year I will be continuing with the same. One of the 6 beers I will soon brew will be a sort of a hoppy saison: 90% Bestmalz Pilsner + 10% Bestmalz C...

Fermentation for the first and second ones started just a few hours after moving them to the fermenter. ( lagers sitting at around 16C ) I am now mashing the Milk Stout and the mash pH landed at 5.4 after 15 minutes, which is OK. I went with around 75 ppm SO4 and 175 ppm CaCl2, with 125 ppm Ca, 10 p...

You should raise the temperature to allow the yeast to finish. After 6 days the yeast will not produce any off-flavours, esters, etc. Slowly raise it 1 degree every day or every 2 days. If nothing chages it, you can try to rous ethe yeast, without introducing too much O2. If again nothing happens, y...

Thank you. I am perfectly aware that my point of view and experience are different and skewed by the knowledge I've been gathering up to this point. I am willing to learn, which is why I'm here and I'm willing to test. I am in the course of brewing a beer at this point. 100% Pilsner. I've used https...

I was simply wondering if anyone has experienced the same flavours as I did. Never intended to imply anything. I would like to taste/drink homebrew made using this way of treating water. Unfortunately, no one does it here. As such, I will have to do myself. So, I have another water supply:_ Na: 5.18...

I too set it to boil temperature as soon as the grain basket is lifted. Works well and although you keep adding cooler water, it will still shorten the time you need to ask before hitting boil temp.

Thank you for your kind replies. I'm trying to wrap my head around it, as whatever knowledge or lack thereof, I have, originates from other sources, namely sources from US forums and " established water people ", and of course my own experience, which is at best extremely weak. I would like to under...

I live in the country side and have a deep-water well. The water is drinkable, but I don't know its contents in terms of minerals and pH. I'm fraid, I do not have sulfuric acid or hydrochloric at hand. I only have phosphoric acid at the moment. The reason for using Pilsner malt is because I want rea...

Hello, I've been brewing for almost 3 years now. At first, I didn't bother all that much with water. Some beers turned out OK, some were disappointing, but never dumpers. I never experienced infections or gushers with any of the 80 batches I've brewed so far. When I started brewing, I began using EZ...