Jim's Beer Kit

I've just poured a pint of this, no idea how much is left in the keg, it's been sat abandoned in the fridge at the back of the bar shed. I cleaned the lines through around Christmas but the weather being standard UK, not been out to the shed for a beverage since. This beer is showing as 230 days old...

My stout recipes all seem to be about 10%, latest was 9.1 and apart from the fact it has zero head it also doesn't taste roasty enough so next time I might aim for a 15% to see how it goes.

I had the same thought!

They don't seem to seal well even with vaseline on the threads, but if you are pressure fermenting there's no chance of it sealing properly.

Put a BIAB bag in the tun on top of your perforated plate. Makes it easier to clean out as well.

It's all just another way of doing things isn't it. I've been using water from my above ground swimming pool to cool 60L batches over the summer. Last brew I did before weather went too bad (I'm outdoor brewing) was cooled using the contents of my IBC based homemade hot tub which barely shifted a de...

And dirty.

But you'll have enjoyed it I hope!

After a few days at low temp in my bar fridge this stuff is actually all perfectly palatable. Just comparing the kveik and kolsch versions. The kveik version is slightly darker and has more body, the kolsch is just a lager thing. A dose of late or dry hops would have changed them, but so would chill...

An update... I found a keg of this in the shed, been sat there all summer. I had banged some CO2 in before abandoning it. Chilled down and on tap and it's actually not bad, slight yeasty taste but it is recognsable as lager. If only I had got it chilled down for the last few months instead of just n...

Yes, feedback on the dark was around yeast health and oxygen pickup. On the wit it suggests temperature control might have been an issue. One mentioned the wit was undercarbonated, but seeing as I had to let all that fizz out so it didn't spurt out of the bottle Formula one driver style when they op...

Dan Goderham and Stewart Horne on the dark strong. Dan detected strong nettle aromas, Stew thought it was umami/soy sauce. Tasted very nice to me though! Keith Bailey and Stew Horne on the wit, both noted it was clear (I seem to struggle to even deliberately make cloudy beer), slightly too bitter an...

Just got a pack of yeast in the post from the competition organisers. My beers didn't do as well as yours, 21 for the dark strong and 30 for the witbier (which is not bad I suppose). Not sure I recognise the description of the dark strong having umami flavours, I thought it was really nice!

I'm going to go with the yeastcake of five from the batch of bitter I have underway. When I did my previous imperial I used saf 04, again the residues of a batch of bitter, and that went to 11.4% with no bother. Said batch of bitter is now on day 4 and chugging along nicely. It was in the utility ro...

I really like the occasional bonkers strong beer whether that be a belgian quad or an IPA, but I absolutely LOVE an imperial stout. Can't think when I've drunk one made by someone other than myself, but it tastes great. The latest thought is a chocolate/orange/coffee 12ish percenter which I'll make ...

Interesting - flour is also very cheap.