Search results

Hey guys Shooting for a real malt driven easy drinking bitter type beer and keen on any feedback... Aiming for about OG 1044 and 28 IBU's 81% Pale - probably Golden Promise 9% Munich - to make up for not using maris otter 7% Cara Aroma 3% Chocolate Now with the hops not sure to go with a...

ive used white/table/cane sugar many a time with grain brews and have quite liked the results, as mentioned it can be usefull to get a lower FG especially if you have a big 7kg grain bill and are mashing higher than normal!! I actually prefer table sugar over dextrose as I find it gives a...

Jeepers, you must struggle to get a decent reading with that hydrometer??? :wha: Looks like the brew day went well none the less ;)

That bag doesnt look very fine, in fact I bet that youre getting excess protein into the kettle with a bag that coarse?? Do you get chill haze/clarity problems?? If so id say that your bag is the culprit!! We use a material known over here as Swiss Voile material, its basically a super fine...

Ive used Rye a few times, i did a Roggenbier with 50% rye which was like engine oil but devine! Brewed as a wheat beer but personally as im not a fan of wheat phenols I think it would have been better done with a lager yeast! But the best Rye beer I did was an IPA with 20% rye and it was...

If you mix the yeast with glycerin you can freeze the slants as the glycerin protects the yeast cell wall from being punctured! Reason I ask, is I had a mate who works at a lab make me up a heap of them, but my fridge got unplugged and they thawed and refroze :cry: Now apparantly this is a...

Does anyone here use frozen yeast slants??

Depends, if youre raising the mash to mash out temp of 78* then lifting the bag and letting it drain will give you some ok results, in fact this is the 'correct' process for BIAB, but IMO it wont be as consistent, especially if you try to mash with say 7kilos...

I dont dunk sparge anymore, as per the blog im doing a bit of a batch sparge, lining an old bucket fermenter with the bag and sparging it with 4-6L of water at 78*c out of the kettle, then recirculate it a couple of times... I find this gives me more consistent results across varied sized grain...

Def a good investment, cost me about $250 NZD landed from the states, which was good, I think they go for about $160 USD, but you can get two for the same postage price, so maybe get someone else on here to buy one as well?? It is SO WORTH IT :thumb: And yep, still going strong with the BIAB...

Took about 10 mins, with me stuffing about with the drill etc, but it gave me something to do while the mash water was getting to strike temp...

A Belgian Saison wet hopped at www.hallertau.co.nz - delicious!!! Followed by an American Amber and a Scotch Ale, yummo!! :drink: And tonight - going to the West Coast IPA challenge in Auckland, two breweries head to head with a specially brewed Double IPA!!! I cant wait! 8-)

Bump with link for those who missed it viewtopic.php?f=21&t=3754

Cheers guys :D Its a pretty simple process, ive been doing BIAB for about a year and a bit now and have just been fine tuning it along the way, but i think ive found the one that works for me!! :thumb:

Hey guys, have blogged my process for BIAB, link below :cheers: http://realbeernz.ning.com/profiles/blo ... iled-style

I used to buy crushed, but started buying base malt in 25kg sacks and you save about half the price, but then having to rely on someone else to mill it for me was wearing a bit thin.. So a shiny monster it is ;) http://monsterbrewinghardware.com/image ... mg4_lg.jpg Will actually try to...

hopefully saturday morning, but ive got to knock an IPA out first... Had a hold up as I was waiting for my new monster mill which just arrived, need to build a base during the week and them im all set :D Will be awesome to crush my own grain for once!

Two words... DRY HOP :twisted: 50gms would go down great! 100 would be even better ;)

Going for a new world pre-prohibition style cream ale 8-) 2.5kg Golden Promise 720g Flake Maize 90g Munich 90g CaraPils 36g CaraMunich II 180g Cane sugar 60 - 5g Nugget 11.6% 15 - 15g Amarillo 8.6%, 15g Cascade 5.8% 0 - 12g Amarillo, 12g Cascade Dry - 12g Amarillo, 12g Cascade US-05 :drink:

What are your guys thoughts on using this for an IPA?? Considering giving it a go seeing as I have a nice big cake of it which I could pitch onto, as opposed to building up a starter of 1026 or 1469??? Cheers 8-)