Jim's Beer Kit

Start with a 300ml starter and step up with 1000ml. 30 gr of DME for the 300ml and 100 gr for the 1000ml It is very important get some oxygen into the wort after boiling it. Ideally with a stir plate. If not by shaking it vigorously. With liquid yeast costing £13 quid a time it is worth buying a st...

Depends on the tap. My conical uses ball valves. No way would I want to take a sample then leave the ball full of fermenting beer!

Guy

If it's any help, my method is taken from IPA's. I sanitise a jug, then scoop half a litre or so from the top of the fermenting beer, including the krausen. Tip it into a kilner jar and put it in the 'fridge. It carries on fermenting, even at 4°C. The kilner jar allows exces gas to be released as ne...

PeeBee wrote: ↑

Sat Jan 11, 2025 1:45 pm

Solution: Hold back most of the Calcium (and Magnesium) until after the Mash.

I'm not suggesting depriving the beer of Calcium. Only the mash. But not deprive the mash of Calcium completely either, just keeping Calcium at a manageable level in the mash.

Numbers, please PeeBee. Thanks.

Guy

Oooh, wonderfully horrible!!

Guy

Fascinating. Thanks for taking the risk and posting your result. Good to know the lager is drinkable and won't need throwing away!

Guy

Ah, all makes sense now! Thanks.

Guy

Thanks!

Guy

Interesting! How much do you use, and how do you work out how much to use?

Guy

This is all getting too complicated for me!

Rookie posted yesterday, December 1st 2024. He's bought enough grain etc to last him until May 2026. 17 months.

?Pandemic?

Guy

Thanks, but it still won't open.

Guy

Can't read the article in the Times. It's behind a paywall.

Does anyone drink mild anymore? I do, whenever I can find it!

Guy

Just arithmetic. December 2024 to May 2026 is about 17 months.

Where did you get 4 years from?

Guy

Four years is a long time, but if stored sealed in coolish, dry, dark conditions, both malted barley and hops should remain good enough to make a decent beer. I used some pre-pandemic grains and hops recently without any issues in the finished beers. Odd. I make it 17 months, not 4 years! Guy

Excellent news! Used to have a friend down in Devon who made loads of cider. He used to pulp the apples, put the juice in wooden barrels and ignore it for ages. Gorgeous stuff.

Seems as though your plan for next year is perfect!

Guy