Jim's Beer Kit

Hi PeeBee,

Yes I did work out what the lever did but not why.

Your explanation of pumping up from a cellar makes sense now.

Thanks for the eventual responce.

Thanks IPA, That is actually a good idea that I had not thought about doing. I don't like the idea of mashing then boiling for a final wort volume of 1 litre as I have just done this evening. It's taken hours and I won't be pitching the yeast until tomorrow. I for some considerable time (4-5 years) ...

Gravy Browning - now sold as "Sarsons Rich & Dark Browning Colour" Morrisons and ASDA stock it.

I have some here and it does say on the back label "Home Brewed Beer" with some made up doseage amount. I have used it as Eric suggests for "Brupaks Brewers Caramel Liquid" ie 6mls/10 litre for 20 EBC's.

Hi all,

I need to make a starter for out of date Wyeast packets. I don't have any DME but do have a lot of Maris Otter (50+ kg).

Has anybody got any tips, advice on making a 2 litre starter from malt. Weight of grain, liquor amount anything else you can think of. I shall be most grateful.

Mr (& Mrs Postman) have just delivered a check-valve/demand-valve that involved me running out into the street in my underpants. I thought the knocking was the cat misbehaving again! The check-valve is a different model to the one I ordered, I ordered the cheapest and the one received has the text c...

IPA wrote: ↑

Wed Apr 13, 2022 2:02 pm

What are you hoping to achieve? You are not decreasing the process time.

I was hoping to sleep! Extend the mash time then wake to sparge.

I have a unique for me, opportunity to have a back to back brew day. Yesterday and today. Mashbag, yes that was the idea. Overnight mash and boil in the morning. However, by the time yeast was added, tidied up and prep'd for today etc it was 11:00pm and I just could not be bothered to go any further...

Hi all, On an all in one system, is there any reason not to add grain prior to heating to mash temperature? Add the grist when the liquor is at say 20°C, switch on recirculation, then program the control to raise the temp to mash temp and then hold at mash temp until the mash is finished. Continue a...

Peebee, Been reading this and your other posts as well reading the links with great interest. I think Garton is as mentioned in the wiley.com document "Preparation of Invert Sugar in the Brewery" page 23, that you have linked to. "Mr.Heron had referred to the patent of Charles Garton , which was pre...

killer, No not putting me off. I was asking as "knowledge for knowledge sake". For the record, I use CRS and have done for a number of years and yes I do use Graham's water calculator and select an associate profile adding the appropriate salts (including salt that I sourced to not include anti-caki...

Guy, Thank you for the interest. Yes, I do treat my liquor. I'm lucky in that Yorkshire Water provide a full seven page pdf analysis for this area that is updated each year. Salifert test kit for alkalinity. The ions balnce in Grahams Water Treatment Calculator. My earlier responce was just some bre...

Hi Guy,

Not specifically. I don't know of any commercial setup that does not in at least some way - pre boiling for example.

If you don't mind, why do you ask?

ARNWD.

Hi Galena,

If it has not already been suggested, get some extra dried yeast such as Safale S04 as a "just in case". It can be kept in the fridge as an insurance against any issues during fermentation.

Cheers,
ARNWD.

Thank you both for the replies. I need a few days to digest the info but it should help my understanding of water chemistry some more. I should be clear it is an academic question not any particular issue I am trying to solve. I share my water supply with both Leeds Brewery and Kirkstall Brewery the...

Hi, Can any one explain to me what happens to the ion balance when using either phosphoric or ascorbic acid for alkalinity reduction. As I understand it, when using CRS the anions side remains the same - the carbonate reduces and there is a corresponding increase in both the sulphate and cloride tha...