Jim's Beer Kit

cwrw gwent wrote: ↑

Mon Jan 22, 2018 7:52 pm

If it ain't broke .....

Very true. I shall know better to leave well alone from now on.

cwrw gwent wrote: ↑

Mon Jan 22, 2018 7:52 pm

If it ain't broke .....

Very true. I shall know better to leave well alone from now on.

Tried bought yeast and an off taste is present in many of the bottles. Beer is also less clear.

There's chlorine in the water here so it may well be that. Others have experienced similar. Will use campden tablet next time.

OK Rookie point taken.

I'll report back on each after trying the safale.

Hi Richard,

Thanks for your reply.

For what it's worth I'm giving safale a try. It's not overly expensive so I'll see if it does improve things. I'll report back on the outcome.

Hi, Have been advised by some home brewers to use a yeast like Gervin or Safale 04 instead of the yeast attached to the Geordie bitter tin. I think that is a Munton's one. They say investing in a better quality yeast will improve the taste/brew. Would appreciate any advice if anyone has any thoughts...

Thanks for your replies.

I thought that maybe there was something out there that could be added to the FV to neutralize the smell.

Perhaps clothes pegs could be the answer.

I have an awful smell emanating from the FV for the first few days of the ferment. It is best described as being likened to half a dozen dockers who have consumed several pints of Guinness followed by a chicken vindaloo all being crammed into a 'phone box and simultaneously breaking wind. I have alw...

Graeme,

Understood.

I'm brewing with mineral water this time (no Campden)

The next one's tap water so I'll try half a tablet in that one.

Coatesg, Yes it is similar to TCP. So it looks like using the CTab should do the trick. Jesmoddingo, Fair point, if the mineral water is OK no need to replace the FV and yeast. If not then I will. Thanks to you both. By the way I now do realise that this post is in the wrong place.......should have ...

Ian, Thanks for your reply. I've started the mineral water brew off and have decided to leave the scum be.....for the first time ever. For the next brew which will be topped up with tapwater, I'll be pre mixing the water with half a Campden tablet. Have taken on board what you said particularly rega...

Have got myself 25 litres of mineral water and intend to start a (Geordie) kit brew off tomorrow. I once read that the initial scum which forms on the ferment after the first day or so should always be removed to avoid the beer being "yeast bitten" and as a result have always carefully removed it. A...

Runwell-Steve, Thanks for your reply. I use a tin of Geordie bitter and mix with 1kg sugar in about 4 pints of boiled water and stir until dissolved. I then top the fermenting bin up to 5g (25litres) with cold tap water. The tangy taste maybe is chlorine but I've no way of knowing. I like your idea ...

Hi Runwell-steve, Thanks for your reply. Will certainly give the supermarket water a try. Reading through past posts I'm wondering if also adding half a campden tablet to the boiled wort might also be useful in getting rid of the tangy taste. I've never used any in the past and I am in a hard water ...

Hi fellas, Been brewing extract now for many years but a problem has arisen. I ferment a tin of Geordie bitter (yeast on tin) with 1kg sugar at 21c (av) for 14/15 days 'approx. I then siphon off when -6 into 20 quart screw top old style cider bottles primed with a teaspoon of sugar. After 2/3 weeks ...