Search results

Has this kit reverted to its old (useful) three bottle, wide-range, format??? https://www.amazon.co.uk/Salifert-KH-Alkalinity-Profi-Test-Kit/dp/B001EJ3DOG

There's lots saying the minimum batch size for a G70 is 30 or 40L. But isn't this for V1 and not V2? The G70v2 has no pipework inside the malt-pipe and therefore no "pipework" limitation. Shouldn't the minimum batch be 10L like the G40?

This is a follow-on from Brewer's Invert Sugar (Part II) The scenario is you have a beer recipe. It's asking for "Invert Sugar", "No.1", "No.2", "No.3", even "No.4" if really unlucky! You look about and no-one seems to sell it (you can buy it, but it costs loads and you may have to get 25Kg...

Received an email from Beersmith yesterday titled "The BJCP Provisional Beer Styles and BeerSmith". Oh goodie. I have in the past ranted about the BJCP "styles" because their descriptions of British beers were so off. But that was my mistake, the "style guide" makes it clear they are...

Cheers @Big_Eight, slapping a "like" on my old (but only last Feb) summary of brewing with "brown malt" (Alternative to old brown malt) was a timely reminder that I had created it! I had wandered off track over summer looking at "Invert Sugars" and "Pyknometers" while I still had plenty to do...

Here's a fermentation trace to scare the willies out of many a forumite here: To be honest, it disturbed me a little until I figured what I'd done. An FG of 1.036; that must be "stuck"? What I'd done was forget I was mashing an enzyme deficient diastatic brown malt (emulation) and mashed at an...

I've seen as list of sugars and their "EBC" colour ratings somewhere but can't find it now I want it. Anyone know of such a list? After the likes of "raw" minimally refined cane-sugars like molasses syrup, golden syrup, muscovado sugars, molasses sugar, etc. UK ones (sugar names do seem to be...

I've separated this from the original which was getting a bit big. For anyone who wants to reference it, it's >here<. I recently was looking up a bit of what was going on in Victorian times and early 20th Century. I started with easily accessible documents: Invert‐sugar. (Part I.) - Heron -...

This long-time available document is being removed; it is already gone from my "signature". This is because changes to security on Google (where the document is stored) has "broken" the link for many. I'll look for alternative arrangements.

An argument on another thread (CAMRA at it again) hi-lighted a problem I was having with one of my "projects". First a little bit of "history" (now, don't fall asleep!): In a history repeated by many beer historians: By the end of the Georgian period most (if not all) "ale" was hopped. A few...

Circumstances created the following unplanned "trial" of yeast starter parameters the other day. Thought I'd share it as it might have some interest to others using (or thinking of using) yeast starters. Skip the next three paragraphs if you can manage without the details. I'd two brews...

Well, what did you expect! I've done Victorian Bitter, Victorian Mild, and now .... This is actually hastily summarised from my ramblings om "Jim's" forum, but I wasn't going to miss the opportunity of possibly being scrutinised by @patto1ro if he's still nosing in on this forum (but I've...

I've carved this off from another thread (Victorian Mild!) to reach out to a larger audience of contributing folk. "Brewer's Invert" sugar is hard to get (the manufacturer "Ragus" would like you to buy a tonne! Some bakery supplier's will sell it in 25Kg lots). But we are constantly reminded...

Well, following my Victorian Bitter thread this was inevitable, wasn't it? But I was hi-jacking @An Ankoù's thread, Quest for the Perfect Bitter , and trying to pass off "Victorian Milds" as bitters (well they were a tiny bit stronger back then). And I was inadvertently passing off my definition...

Watch out! PeeBee's got an itchy writing hand (this is going to go on a bit!). Astringency is one of those topics designed to terrify home-brewers. Must say there have been times when it has terrified me in the past! The big scare is "sparging" - sparge water too hot, or sparge water too...

Beer transfer from a 70L floor standing conical fermenter to kegs needs a pump. I've been using a little 12V centrifugal pump but it failed the other day and repairing it (the power wire had come adrift) meant taking a look at the inners: Not what you would call "food-safe"! It might be...

My original thread (https://www.thehomebrewforum.co.uk/threads/peebees-brewday-low-alcohol-beer) has got a bit large and unwieldy, so I'm kicking off a new thread (Part II) for this latest sortie into "low-alcohol beers" (less than 1% ABV, although I was guilty of creeping up to 1.4% in my...

Way back in time, month one BV (before virus lockdown), there was a chap after a "Victorian Bitter" recipe. The original thread was >here<. There was a few suggestions, but I pointed out "bitter" didn't appear much until mid-20th century after Mild and Porter relinquished their grip on the...

On the back of my (seemingly popular?) "low-alcohol" thread I thought I could apply some of what I learnt to session beers. Beers with an OG of about 1.035-1.042. I wouldn't like to try these techniques on anything stronger. The idea is to get a fast-turnover form of brewing when attention is...

I've got this Tilt Hydrometer and I am monitoring it with a Raspberry PI (3 B+) running the free "TiltPi" downloadable image. At first I was very cautious about the TiltPi expecting it to be way too geeky, but its not like that at all and a complete doddle to set up. Except for, I'm having...