Search results

21 litres Doppelbock... 7,502 L

Yep got the foam on top now. Good to hear it's normal...

It's a weird yeast. Starred bubbling yesterday but stalled. I had it at the lower end of fermentation temp though (20 - 30 degs), so bumped it up to 25 degs this morning and roused the yeast. Seems to be ticking away again...

That time of year again. I just brewed this again, but using Philly sour yeast this time. Will be interesting to see how it goes. Certainly easier. Been 3 days in the fermenter and only just started bubbling, seems normal from what I've read, apparently first stage is lactic acid production...

And 74 postie bike (CT90)that has gone a lot of places other bikes couldn't...

75 ironhead cafe racer I built...

Oh boy, now we're talking. I've got a shed full of bikes, British, American, Italian, Japanese, Czech, Swiss, 2 stroke, 4 stroke, singles, parallel twins, vee twins, triples, 1932 to 2006, trail, sports, road, scooter, great ones and terrible ones, basket cases, custom, restored. Just turned...

I'm on rainwater supply, essentially very pure water, no chemicals and low minerals, and it seems to last months...

NZ news. I can see why she was concerned...

Oh. We probably get more bees than flies here. Was just concerned they'd be collateral damage...

What about bees...? No bees no crops, no crops no beer

I added 28g salt to a passionfruit gose, 23 litre brew. Not noticably salty, more a sports drink type tang. From memory I added salt to a litre of water to taste and scaled up...

Yeah it actually does. Thanks. It was only bunged in the fridge this morning so after a bit of time I imagine it will drop really clear...

14 days in. Time for a test, and it's not actually bad... athumb.. Sort of a Kölsch-y feel, with lots of mouthfeel and a bit of residual sweetness. I think it's not quite carbonated yet so another week should improve that, and more time at fridge temp afterwards will help it clear more. But I'm...

That's all I can think. It flattened out in 48 hrs and I left it a few more days, but maybe not long enough. I also mashed at a bit higher temp (~ 68.5 degs) trying to add body, so unsure if that made a difference...? That recipe sounds interesting. Might give it a go... athumb..

I haven't used this yeast again but interesting update. This brew came out OK, apart from every bottle being a frothy mess. For some reason when opened it froths out the neck for a few minutes in a steady flow. No idea why, batch carbonated as usual and every bottle is the same, can only assume...

And in action. Lost brakes halfway through but carried on, came 2nd in class... 🙂 Throws a lot of gravel. 😀 Wish you could hear it. Sounds glorious at high revs through the forest...

Spent the weekend as service crew on our ridiculous rally car. It's an '89 Aussie Falcon, with a 5.0 litre Ford V8 and 5 speed box. Approx twice the size of the competition vehicles, and not exactly nimble, but a crowd favourite... athumb..

I wondered that. Perhaps the vegetable matter acted like a natural fining agent, and bits just dropped when the temp was lowered...? I did add half a whirlfloc tab at end of boil like normal, and noticed things were setting out in the sample tube pretty well even when warm...