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Latest Activity

Dene McDonald replied to Peter Smith's discussion The Grain Father
"From their website: When brewing and considering efficiencies, you should think about efficiencies in two parts – in your Grainfather and in your fermenter. The Grainfather brewing efficiencies vary based on the ingredients and recipe…"
31 minutes ago
Peter Smith posted photos
32 minutes ago
Peter Smith replied to Peter Smith's discussion The Grain Father
"Gladfileds grain size is way bigger then biards marris otter, find I have to adjust my mill to suit the base grain... otherwise to much MO goes through uncrushed, bit of a PITA. "
48 minutes ago
Mark Weusten replied to Peter Smith's discussion The Grain Father
"Yeah I got unbelievably bad efficiency with a golden promise based brew which had hardly been crushed at all, more like cracked....should have finished at 1060 but ended up 1040."
51 minutes ago
mattd2 replied to Peter Smith's discussion The Grain Father
"Problem with efficiency is it depends not only on the equipment but other factors like crush quality. 65% is not god awful but not fantastic. I would be expecting that it will better than that in reality though. Just hedging their bets…"
1 hour ago
Mark Weusten replied to Peter Smith's discussion The Grain Father
"Mine turned up this morning ,you beauty. I think 65 is awfully low, would guess more towards the 80% with the grain running through during the mash. Will be able to tell you shortly."
2 hours ago
John H replied to Peter Smith's discussion The Grain Father
"Me too. The example calculation in the manual indicated an efficiency of 82% - which is not the same as saying you can use that figure. I emailed their support line yesterday for an eff figure - haven't had the answer yet. I found the manual…"
2 hours ago
Dene McDonald replied to Peter Smith's discussion The Grain Father
"I'll be interested to know what the efficiency of the Grain Father is. Was looking on their website and there's a recipe listed as based on 65% mash efficiency. Which is pretty awful as it's a 5% beer so not even a big beer.  "
2 hours ago


The Grain Father

Started by Peter Smith in General. Last reply by Dene McDonald 31 minutes ago. 141 Replies

http://www.grainfather.com/Mangrove Jacks new all grain unit - its niceContinue

Brewing Supplies Warehouse Assistant

Started by BrewShop.co.nz in General 3 hours ago. 0 Replies

Brewhop.co.nz is looking for another team member to help in our warehouse for those interested.…Continue


Started by Peter Smith in General yesterday. 0 Replies

Ben is very hard on dry yeast , worth listening to.Another great article , keep it up...…Continue

Recipe Advice Thread

Started by denimglen in HomeBrewers. Last reply by Cain Harland yesterday. 3972 Replies

Thought it might be handy to have a thread for some of the more advanced brewers to give some advice on recipes.Let's see how it goes eh...Continue

Copper Wort Chiller

Started by Dan in Buying & Selling yesterday. 0 Replies

HeyI have just put a copper wort chiller on trade me if anyone is interested.…Continue

Tags: Chiller, Wort

Interview with Sam Calagione from Dogfish Head - BEERVANA 2010

Blog Posts

Timer for Hop Schedule

Posted by Shem on September 12, 2014 at 9:00pm 4 Comments

Hello all,

 I have started to get bolder with my home brewing, by entering the world of partial mashing.

 I found that I could prep everything in advance, but once I got to the hop schedule I was left worried about timing of the numerous additions I needed to make.

 After a few brews, and some googling I found that there is no timer I could find that was specifically built for a hop schedule.

 So, being a geek and a home brewer I decided to make one.…


Quick intro

Posted by Dave on September 7, 2014 at 10:59pm 2 Comments

Ok so after stalking this and other forums for the best part of 12 months or so, I though I would throw my hat in and share my experiences.

So my name is Dave.......and yes I am a home brewer.

I guess it all started about 35yrs ago with my Dad, being a beer lover, brewing his own. He used a kit that was put together by a local home brew shop, from memory consisting of DME, sugar and whole hops, on reflection quite advanced for its day.

I recall it being quite bitter and…


Bubbling over - the growing craft beer market

Posted by Peter Smith on September 5, 2014 at 10:07am 0 Comments


The craft beer trend is growing fast. Is it all froth and fashion, or a real moneymaker? Christopher Adams reports.

Garage Project brewer Pete Gillespie (left) and co-founder Jos Ruffell create a beer foam with liquid nitrogen during Wellington's Beervana festival. Photo / Mark Mitchell Garage Project brewer Pete Gillespie (left) and co-founder Jos Ruffell create a beer foam with liquid…

Electric keggle HLT build - Part 1

Posted by Brett Mason on August 14, 2014 at 8:30am 3 Comments

Thought I would post some details on my electric keggle HLT conversion. Not finished yet but close. I've found reading over peoples other blogs/threads really useful, particularly those from NZ, so hopefully this is useful to someone thinking of doing the same.

Fittings from left…


Kauri Road Brewery 2.8

Posted by Barry on June 9, 2014 at 8:27am 14 Comments

Etch O Sketch.

Did a little etching last night in my HLT, worked out pretty good.

Despite the blurry shit photo it's actually crisp and neat. Each line is an exact 1mm tall rectangle. 

The only thing is it's a pretty light etch, whether that's because of the nature of…


NZ Craft Beer TV - http://nzcraftbeer.tv


After Hallertau Brewery, we headed to Otahuhu in South Auckland to check out Steam Brewing Company. Steam brew the beer for the Cock and Bull pubs that can be found in the Auckland suburbs of Lynfield, Ellerslie, Botany Downs, Newmarket and at the airport as well as Hamilton and also contract brew for a few NZ microbreweries, including Epic.

We caught up with Master Brewer, Shane Morley and had a look around the brewery. I'll put in a bit of a disclaimer here and say that we didn't really need to see much of the brewery as both Luke and myself have spent a bit of time in it! Luke was previously head brewer of the Cock and Bull brewery when it was in East Tamaki and went on to become General Manager of Steam before starting Epic, so we there is definitely a close relationship!

We sat down and chatted to Shane about the beers, brewing and the brewery. Shane is one of the few Diploma Master Brewers in New Zealand and possibly the only one in Kiwi craft brewing, so he definitely knows his stuff! With a large trophy cabinet as the backdrop to our interview, we chatted about the ridiculous amount of medals that Steam have won over the years in brewing awards. Testament to the skill and precision that Shane and his team bring, with Monk's Habit (an American Double Red style ale) one of the most awarded beers in NZ history!

But it's not just big, bold, hoppy brews that Steam contribute to our fantastic brewing landscape. The Cock and Bull pubs stock Buxom Blonde, an American Wheat Ale, Dirty Blonde, a seasonal Witbier, Fuggles, a hopalicious English Bitter served on handpull, Classic Draught, a lightly hopped Pale Ale, Blue Goose, a Pilsner-style Lager, Dark Star, a solid porter-like dark ale and a number of Brewer's Choice seasonals that see the crew flexing their brewing muscles.

Nigel Shaw heads up the brewery and with only 5 full time staff, they definitely punch above their weight. The team are all on their way to completing Institute of Brewing and Distilling qualifications, no mean feat when working full time and with around 900 hL of fermenter capacity, they can definitely brew a lot of beer! The brewhouse is a four vessel system, with a jacketed mash tun, lauter tun, kettle and whirlpool, giving good flexibility for the various brewing practices and beer styles that Shane and other contract brewers may need to utilise. The brewery is set up for hop pellets, though they have used flowers in the past. Don't know who gets the fun job of cleaning out the vessels when this is the case, but I'm glad it's not me! A 10 000 litre brewhouse would mean a lot of hop cones for an Epic brew.

We head to the vessels to try a few of Shane's creations. We have a sip of the Blue Goose, only a few days into conditioning, but clean, crisp and citrusy with the lightest hint of sulphur, something that is associated with the yeast and will condition out, leaving a great session brew. We moved on to Monk's Habit next, a bold, hoppy nose, rich, fruity alcohol and toffee and warmth in the mouth. To clean the palate, we then tasted Buxom Blonde, another clean offering with the faintest hints of estery banana. Another to try after an extended conditioning period and something to sup on my next Cock and Bull visit!

Shane also had an experimental version of Monk's Habit on the go, fermenting it with a Belgian Ale yeast strain. We had a taste and were impressed by the combination of big clove-like ester, rich toffee from the malt, resinous hops and rich mouthfeel. It's always great to see brewer's experimenting and I seriously hope these guys do a lot more of it!

The day over, we realised that there wasn't really much time to film the Epic section of Craft Beer TV... maybe next week...


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