Recent content by Jamie02173

Thanks for the replies might aswel add it anyway as it will be no harm! Do you just add any zinc from the pharmacy or a specific brewing zinc?

I was trying to match the hoppy pale ale profile im looking to make a basis ipa with plenty of hops i will have a look at some of the other apps mentioned and see if there is much of a difference thanks for the replies

Looking to make a double ipa the water profile is hoppy pale ale so i can give the bicarbonate and chalk a miss and adjust my water ph if needed im mostly unsure of the chloride to sulfate ratio so i know if im doing something wrong maybe adding acid malt would ?

I have recently purchased a bag of nutromix salt as a yeast nutrient. Information online tells me its used for wine brewing and i have used less then a gram in my previous two batches that are still fermenting. Anyone any experience with this product and will it be ok for making stout, ipa etc...

Im currently creating a recipe for a DIPA im keeping it simple in regards to grains but i am unsure whether or not to trust my water calculations. Im using RO and a newbie to this but from my research i always see advice to add more calcium chloride then sulfate but my matching water profile...

At this stage ill give the nutrient a miss as i did add a half sachet of yeast at the end of the boil but i should source something better! Im going to brew another porter tomorrow as i have the time and grains so hopefully better results.. i have us-05 i might try it although ive only used it...

Ph was 5.5 but its not the first time i have had this problem previo Its happened a few times before making stouts and using s-04 dried yeast but never a big problem in my eyes but a little sweeter then i expected. I wonder when bottling what the difference would be if i was aiming for 2.0...

I mashed at 156f for 1 hour and 15 minutes at 167f if its finished at 1.020 how will this affect my brew? Will it be sweeter the planned and will it have off flavours because of this? Thanks for the info

On this occassion i got caught out its hard to keep a controlled mash using a pot and stove unless your constanly stirring and checking but i may have went a bit high on this occasion as i was aiming for a higher full body mash.. i will leave it longer and check and do some research on the...

This is my grain bill

Im still a newbie!! I have us-05 dried yeast what is bottling yeast, cbc or f2?!! I could have mashed a little higher also by mistake while doing other stuff and not checking enough i was unaware of the damage it would cause

I mashed at 68c for 60 minutes then 15 minutes at 75c its all grain biab and my probe is not callobrated but its a good one.. i also boil in a brew pot i have not advanced to using a grainfather yet! Its 6 days into fermentation no progress in the last 3 and i have shook it and raised the...

Im measuring the gravity using a hydrometer.. i pitched at 16c and let it raise to 18 now i have it at 20c which i will leave for a few days i was thinking of adding half a sachet of us-05 i have but said id get some feeback first i also have a stout i brewed the day after with s-04 and seems...

It was allgrain biab but no harm to leave it a bit longer i used 11g dried sachet maybe next time i should use 2

Ive recently brewed a porter the starting gravity was 1.062 and i used one pack of S-04 on a 25 litre batch. The final gravity should be 1.014 but its stopped at 1.020 although its only been 6 days fermenting at 18c and it seems the activity is well finished. Im wondering could i add a half pack...