Jim's Beer Kit

Well done, a lot of work there. Best wishes for producing a beer mash pH predictor. I never intended going that far due to variation in malts by country and maltster and similar for adjuncts, never mind variations in crush and liquor to grist ratios and others I've not even considered. Frankly, by t...

Yes, I've a feeling the strain didn't originate from an existing wet strain at the Verdant brewery, but more likely a dry strain development in need of an outlet aided by strong advertising. I don't know, but would bet that Verdant Brewery pitch dry yeast under an advantageous term contract with the...

Verdant IPA yeast first came to my attention on an American forum, with several positive reviews, although more recently several who at first raved about it have reported findings like yourself. Initial advertising implied it was a renown product from a highly regarded brewery, but when researching ...

Last week while brewing, the manager of the pub I frequented, until The Pandemic, stopped by. He raised the subject of beer quality, saying that he has been struggling to sell some of the recent beers he has received. That pub prides itself on supplying a good range of cask beers, but it would seem ...

All good advice here, but a small fraction of a gram of a good yeast nutrient can help.

This is a recent harvest from a 28 litre brew fermented using a Brewlab top fermenting yeast. No reason to cell count.

R0010916.JPG Well that recipe wouldn't match with the description of Altbier I have. I doubt an old beer would have the newer grain, more likely to have darker grains as well as an old time ale yeast. Then again, you did want something like the bottled beer you enjoyed. It would seem an Altbier cou...

Rounding this off, a 7ml vial of the BrauSol was added to 23 litres of pale ale that had been casked 6 days after brew day when cooled to 12C. After 2 days it was clear and a day later was bright. Here it is having been stored in my beer store, an addition to the house without any temperature contro...

Might be in NZ.

I wonder, just wonder if having announced those breweries will no longer brew those beers, then they should forfeit all rights that name, or anything similar? There can be no copyright for a recipe, so any brewery who wishes to replicate those shouldn't be stopped calling their version what it once ...

Brew without CRS, the difference might be too minor to be concerned. Just don't sparge too much, that's when it is possible to cause astringency from too high pH.

Get CRS with your next order, in particular for a pale beer with little roasted grains or crystal malt.

I like a bargain too. Yes, use a bit less CRS for the mash liqour and the balance for the sparge liquor. MagnLime.jpg Darlington sits on top of a vast piece of magnesian limestone and so do I. My water is very hard and while we both sit on a single contiguous piece of rock that once was the western ...

Another here: https://www.themaltmiller.co.uk/product/nbs-brausol-special-15ml/ Thanks Craig, I've ordered 3 from the Malt Miller and will do a test. Sorry, Eric. No offence to you intended. I just couldn’t care less about what salespeople think generally. The cost of greed crisis is only going to ...

Yes, all's as advised. You didn't need the figure for hardness as you had both the calcium and magnesium values. Had those not been available, but hardness given, using it would convert that to calcium and enter that value in the table. Yes, Hardness and Alkalinity can both be measured in the same u...

Well done PeeBee. I hope you have survived the bad weather. Here we awoke to total calm after a damp night, but the wind is increasing as the day advances. As you say, chalk cannot be used with certainty in brewing, but has some impact on alkalinity. It can act as a crutch to those not comprehending...

I think I'll ask the same question on another forum. Sorry Rob, this wasn't what I'd hoped for.