Jim's Beer Kit

Great advice - thank you everyone

OK Thanks-i'll give it a try. Can you recommend one?

Guy, Jocky - thanks for taking the time to reply. I will deal with both observations in one hit to avoid duplication. To be absolutely clear, i took the first hydrometer reading immediately following the sparge. I extracted a sample and took a reading at 59 degrees C. My second reading was taken at ...

The boil evaporated some of the wort as you would expect - the kettle full of water bought it back to 2.5 gallons

Hi All I wonder if anyone can help me out here but this issue is slowly driving me mad! Today I did a small brew of Bohemian Pilsner (2.5 gallons – all grain), a recipe I have followed before. In order to achieve this volume I had 3 gallons of wort after mash and sparge. I took a gravity reading wit...

Easy when you know how!!

Clarets, Apologies for beingh late to the table on this discussion but I am intrigued to learn that Greene King had different versions of IPA - Biggleswade / Bury st Edmunds. I must declare an interest here as I had a summer holiday in the Biggleswade brewhouse after A levels. Best days of my life. ...

Bit of a mixed bag really. I have a 2nd year Fuggles down at the allotment which is looking pretty sad but should yield some cones if i can keep watering. I have a 2 year old Notts Eastwell (Goldings ish) growing up the garden wall - bumper crop coming (but it has been regularly watered.) I have a S...

Having thought about it, i could:
1. Freeze the required amount of top-up water in tupperwares to be tipped dirtectly into the wort, chilling and diluting as it goes
2.As suggested, plastic milk bottles full of frozen water, sealed, and dunked in to add additional cooling.

Sounds like a plan!!

Wow!! Some great ideas. Interesting re. 'no chill' processes. Since incorporating a wort chiller in my process, beers have definately been clearer and cleaner. 6 months down the line, there isnt a load of gunk stuck to the inside of the bottles an it HAS reduced the tendency for chill hazes. That sa...

As I type, the temperature outside has risen to 34 degrees and the plastic is melting on the window frames!! :) I am planning my next brewday but being a sensible and compliant person I am mindful of potential restrictions imposed by the water company. I live in the Anglia Water region and currently...

I am now the proud owner of a shiny box fresh Inkbird 308 but could do with some informed advice best use of the probe? One of the Inkbirds uses will be to control the temperature of my mash but reading around the subject, there appears to be conflicting views on how best to achieve this? The obvio...

I have been reading up on Thermowells - can you recommend one? Cheers! I have found that thermowells don't actually work that well in a fermentation fridge because the probe is effectively immersed in a liquid that has a thermal capacity something like 20x that of air. This means that if, for examp...

The 2x refers to 2x one hourly cycles of checking and stirring mash. I've done this on the basis that stirring will spread the heat evenly through the mash otherwise there may be cold spots where mash is less efficient, but if in your experience strike -wrap-lesve for 90 mins delivers 90% efficienc...

IPA wrote: ↑

Mon Oct 11, 2021 7:02 am

Try this calculator when you have had your water analysed.
It's on this forum and it is free

https://www.jimsbeerkit.co.uk/water.html

Will do -many thanks