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Cain Harland
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  • Napier
  • New Zealand
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Cain Harland's Discussions

Yeast for pressure fermenting

Started Oct 31 0 Replies

Anyone got advice about yeast strains to use for pressure fermenting? Are there special considerations for strain selection when under pressure. I've been using 090 lately but  I'm wondering if its…Continue

Timeframes for a bret IPA

Started this discussion. Last reply by Cain Harland on Thursday. 9 Replies

What are the timeframes for fermenting an IPA with Brettanomyces claussenii?In my quest to add a bit of body and sweetness to my beer without crystal malt (I generally get very high attenuation but I…Continue

How much acid malt is too much

Started this discussion. Last reply by Cain Harland Oct 4. 6 Replies

I made the assumption that my grain order would come in separate bags if I didn't specify. The shop put them all together. Normally I wouldn't care but I put in 5% sour grapes (acid malt) and was…Continue

3944 restarted

Started this discussion. Last reply by Cain Harland Jun 29. 4 Replies

So I brewed a wit with 3944. Original starter blow out and made a huge mess, so I made a 1l vitality starter on brew day pitched at 17c. Within 24 hrs it was bubbling nicely within 48 it the rum…Continue

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Cain Harland's Page

Latest Activity

Cain Harland replied to Hutzpah's discussion Fermentation fridge
"Sounds like the STC-1000 I use should be fine. The fridge and heat source would both be well under 10 amp. A standard wall outlet in NZ is 10amp so you need a special outlet to run anything that draws more, like an oven."
9 minutes ago
Cain Harland replied to Kiwis's discussion Home Brew Method & Results
"Each yeast has an ideal temp range. In winter you are probably on the cold side for ale yeast. My point was really going above ideal is worse than being under. But if you want to make better beer set up to heat and cool so you can be at ideal…"
yesterday
Cain Harland replied to Kiwis's discussion Home Brew Method & Results
"All those are good suggestions, temp control being the big one. I would say cooling being more important than heating, a few degrees cold = slow fermentation, a few degrees warm = yuck flavors. Many of us have our fermenter in an old fridge with a…"
Thursday
Cain Harland replied to Cain Harland's discussion Timeframes for a bret IPA
"I should have checked when I had the top open. I planned on using pressure as a indication but checking FG is a good idea. Now I a bit reluctant to let any more oxygen in or to put Bret contamination through my regular taps, I will for serving but…"
Thursday
David R replied to Cain Harland's discussion Timeframes for a bret IPA
"I just checked my spreadsheet to jog my memory, I fermented mine at 24C and it stopped at 1.011 (79% attenuation). Has the FG moved at all?"
Thursday
Cain Harland replied to Cain Harland's discussion Timeframes for a bret IPA
"Garage floor temp 'cause I've got other things requiring temperature control. I'm sure both the temperature and the time won't be kind to the hops but if I'm really lucky the pineapple funk will play well with what is…"
Thursday
David R replied to Cain Harland's discussion Timeframes for a bret IPA
"What temp are you fermenting it at? Brett likes it warm, could that have a negative effect on the hop flavour of the beer? I wasn't overly fussed with my Brett C IPA tbh, but I have enjoyed several of the commercial Brett-IPAs I've had."
Wednesday
Cain Harland replied to Mark Weusten's discussion Brewing an IPL
"I've done a couple that were OK. Both just because I had a M76 Bavarian lager yeast cake from a schwarzbier. Brulosophy fast lager method. Reasonable success, good clean fermentations although hops didn't pop as much as with say us05.…"
Wednesday
Cain Harland replied to Cain Harland's discussion Timeframes for a bret IPA
"Took 3 days for the starter to get going another 5 for it to ferment out to the point where there is not any sweetness to taste in it. I don't usually judge starters by taste but was interested, it wasn't very interesting, clean, thin, dry…"
Nov 8
Cain Harland replied to Cain Harland's discussion Timeframes for a bret IPA
"I noticed after pitching the Bret was right on expiry date. I probably would have made a starter if I noticed earlier. I also threw the dregs of the vile in a 500ml starter to keep for later its taking forever to get started so here's hoping…"
Nov 1
oliver replied to Cain Harland's discussion Timeframes for a bret IPA
"Cool yeh be interested to hear how it goes :)"
Nov 1
Cain Harland posted a discussion

Yeast for pressure fermenting

Anyone got advice about yeast strains to use for pressure fermenting? Are there special considerations for strain selection when under pressure. I've been using 090 lately but  I'm wondering if its likely to preform poorly, since its famously fussy about having enough oxygen and might not like the high CO2 environment.Still got a couple of things to suss out but I have a plan to convert my 50L keg fermenter to pressurized. I saw this…See More
Oct 31
Cain Harland replied to Cain Harland's discussion Timeframes for a bret IPA
"Thanks for the info. I pretty much hate saison so that's out for me, but I have really enjoyed a couple of hoppy bret beers. The beer is now carbonated enough to judge and it has good hops and clean fermentation character but is horrendously…"
Oct 30
oliver replied to Cain Harland's discussion Timeframes for a bret IPA
"In my experience Brett C from whitelabs in primary performs much the same as your run of the mill sach. strain as far as attenuation goes (great flavours though). It'll take a lot longer to rip through the remaining long chain sugars I'd…"
Oct 30
Cain Harland replied to Cain Harland's discussion How much acid malt is too much
"Someone pointed me to the regional councils water report and PH of 7.99 if its the bore I think I'm on and looks like it could use a little gypsum"
Oct 4
Cain Harland replied to Cain Harland's discussion How much acid malt is too much
"Might have to do that"
Oct 3

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