Hey Chris, you have Martin (aka Toast) up the road and round the corner in Plimmerton.
Matthew, Michael & I were planning a Northern end of town get together - maybe a Sunday afternoon
They're in Tawa, I'm in Newlands. Are you interested ?
I'm looking at either buying or making a HLT. I was wondering how much you charged for a basic HLT. I have been looking at doing a cheaper temporary solution but rather than eventually having to replace a cheaper one, I would prefer to do a high quality future proofed design from the start, so even when I eventually upgrade the rest of my brewery, the HLT won't need or even be wanted to be replaced.
I assume one with all the bills and whistles would be out of my price range, but as long as the bones / basics are high quality, and the designs allow for the extras to added at a later date as cash allows, that would be great.
I was looking at making one from a 50 litre keg (I think I can get one for $120) unless its better and still cost effective to use a pot. As a start I would like to have a sanitary fitting for the tap, and for it to be electric so I can set different temperatures for mash liquor. I can do some of the work (that I know how to and have the gear for) myself to cut back on cost.
I also want to be able to add in the future as / if its needed and cash is available, but can leave for now to cut back on cost; a PID controller, a internal coil for a HERMS system, something to prevent temperature stratification, maybe a sight level although probably not worth it in a HLT, and a low density element in case I ever want to use it as a second kettle for larger batches.
I'm also curious about your sparge arms and recirculation plates, I currently batch sparge with a ice-cream lid with holes in it. Sorry for such a long message.
Hi Chris, I'm free evenings and Sundays at the mo to have a look at hops. I'm in Ranui, so just around the corner from you really. Let me know a time/place that suits you. Would be keen to talk setup and to give you a few samples too.
Glad you enjoyed the beer. The cuttings are slowly coming along. The Danscade is WAY more vigourous than the Sticklebract, but both varieties have taken successfully. Can't see them fruiting this year, but should be all go next season.
Thanks for the info Chris. Ive got two recipe's so far that I'm picking bits out of that are the same. So far Ive got Green Bullet; Super Alpha, Pacific Jade (Steinlager admits) and Hallertau. I like your idea of Nelson Sauvin too. Malts mentioned are: Malturop Pilsen; Caramel/Crystal Malt - 20L; Munich I (Weyermann) with possible small carapils/carahell infusion. Looking at W34/70 but probably Saflager S/23 yeast unless someone can recommend a liquid yeast. Any futher comments appreciated?
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