Jim's Beer Kit

Yes! I want to know there was enjoyment derived from this human effort.

I almost always make dry meads. I like the taste, they're not astringent. Normally somewhere in the 8 to 11% range. I siphon off the yeast into another glass FV every 3 months over the course of the year. Here's a guess: did you leave it on the same yeast for a year? The yeast can eventually die and...

Double post, sorry.

Kvass for homebrewers Online recipes for bread kvass are either not really appropriate for homebrewers or not nearly genuine kvass. There are two kinds of on-line recipes (outside of JBK): - Small 1-gallon batches, with live lactobacillus fermentations meant to be consumed within days. This is the ...

Update: version 2 is almost gone, and version 3 was bottled on Sunday, in 340 ml beer bottles. Old 11-ish Fermented with 2 packets rehydrated Lalvin EC-1118: 10 lbs grocery store honey, stirred in following boil 3 lb DME, added for last 15 minutes off boil 2 US gallons apple juice, refrigerated, add...

Careful with the volumes in the recipes. The 5 gallons are American gallons, hence 19 L. Five Imperial gallons are 23 L, I'm certain you all know.

I feel for your loss of a great national institution. Everything seems to be going global, because of the economies of scale.

I've lobbed in 3 jars of Lidl honey and a jar of homemade redcurrant jelly into a 5l bottle of Morrisons mineral water with a balloon for an airlock and 3/4 of a packet of out of date lalvin champagne yeast. Got it to around 1.083 OG My guess: you won't notice any contribution from the redcurrant j...

I still have 2 plastic fermenters from 1975 - beat that! :lol: I can't beat it all by myself. But with a little help ... I started brewing in late 1990, because I finally had a flat that was big enough, and that coincided with a new job as a software engineer. I gave my manager some homebrew, and h...

WalesAles wrote: ↑

Fri Jul 06, 2018 8:51 pm

OK. I am a good boy, sometimes.
MF,
Go to the local boot sale and pick up some GLASS DJ`s for about 50p each. Clean and sterilise with gusto!

WalesAles for PM!

A year?! Ooft. I bottled mine after 3 weeks! It was hogging my demojohn. Lol. MF, Have you only got one DJ? #-o Get some 5Lt Plastic water bottles, loose lid, no airlock, blanket over the top, job done! =D> Don't listen to him. Plastic is evil. Use proper glass and airlocks. Over time it all pays f...

Mine worked out to be 14.1%. Haven’t tasted it at all yet [emoji848] The stronger the mead, the longer it takes to mellow out. At that strength, I'd leave it to bulk age for a year and bottle age for 6 months at the very least. At 8%, three months in bulk and 1 month in the bottle is ok. As they sa...

Made approx 14 litres. 5 lbs of bog-standard grocery store honey. Two cans of these canned pineapple chunks ... yes that's over 3 kg of pineapple and juice in total. :) I boiled 11 litres of water with yeast nutrient and half a teaspoon of Marmite (great nutrient), took it off the heat, added the ho...

The bottom of the bottle had a `jelly - like` gloop, this held together when turning the bottle, when pouring, the gloop started to snake its` way to the glass. I poured 75% of the bottle before any gloop went in the glass. What is the `Gloop`? Is it drinkable? (keeping it just in case). Shook the ...

So, this one came out very very clear, no visible haze at all. Nice and fizzy, pouring with a big white head, that vanishes in seconds flat.... Given there's only Pilsen malt in there, probably not a surprise that. I get a nice head with pilsner malt. You might have degraded protein if you did a pr...

I've read that peach flavour is almost non-existent when fermented in beer, and that if you want a peach flavoured beer, use apricots. When I add fruit, I add to the secondary, after primary fermentation is over. (Frozen is ok, worked for me.) After a month of contact, I siphon to a tertiary ferment...