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Nick Good
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  • Auckland
  • New Zealand
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High hopped beer info

Started this discussion. Last reply by Ben Dean Sep 9, 2016. 10 Replies

been brewing an Emersons Bookbinder clone and it is REALLY delicious if you like that type of beer. It has approx. 192 grams of hops o/a in it and takes a long time to mature (in winter ).The beer…Continue

Recipe advice

Started this discussion. Last reply by Des Ross Feb 12, 2016. 18 Replies

Can somebody give me some advice on this recipe. It is a Montieths original cone or should I say, was.I started with the recipe from AHB but found it to be to caramel so tried lightening the crystal…Continue

Need a bit more head

Started this discussion. Last reply by Peter Church Jan 17, 2015. 8 Replies

I have been playing around with a Monteiths original clone from AHB recipes. I adjusted the crystal malt and the pale chocolate malt because I was getting a beer that was way to honey like and now I…Continue

Brewmate. How to use?

Started this discussion. Last reply by Nick Good Jul 10, 2014. 14 Replies

Does anybody use Brewmate software?I have just downloaded it and I am trying to load in a Montheiths original ale clone c/o AHB.I don't really know what I am doing and I am getting a 1.83 ABV even…Continue

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Latest Activity

Ben Dean replied to Nick Good's discussion High hopped beer info
"Yeah you're right, there is a certain sweet maltiness that comes with mashing at higher temps. One of the main reasons I would love a keg set up but I don't have the space for another fridge. Or the money."
Sep 9, 2016
Crusader-Rob replied to Nick Good's discussion High hopped beer info
"Easiest way to chill the beer down..... Keg it!"
Sep 8, 2016
Nick Good replied to Nick Good's discussion High hopped beer info
"Isn't that interesting! I have been aiming for 70c but keep getting 69.5  it seems to need the sweetness but I tried much lower mash temps to start with. It has been a work in progress but the flavour is just so good at high mash…"
Sep 8, 2016
Ben Dean replied to Nick Good's discussion High hopped beer info
"What temp did you mash at? I have had batches over carb when mashing at higher temps, seems the yeast start going to work on the previously unfermented residual sugars once it's chomped through the priming sugar. I keep my mash temps at the…"
Sep 8, 2016
Nick Good replied to Nick Good's discussion High hopped beer info
"P.S. I would like to raise the abv a little. I am coming in at around 3.5% and 4ish would be better. Would increasing the base malt, Golden Promise, change the taste? Already mashing @69.5c for 60m plus 10m @72 and 5m mash out @ 78c."
Sep 8, 2016
Nick Good replied to Nick Good's discussion High hopped beer info
"Thanks for the replies. I mean it takes a long time for the flavour to round out and cold is a bit of a problem in winter. the temp Iuse is the same as ferment temp @ 19c and I don't crash chill. FG usually around 1012. I do carb at 2.3 vols…"
Sep 8, 2016
Crusader-Rob replied to Nick Good's discussion High hopped beer info
"It may not be an infection, I've had a couple of beers, when bottle conditioned, after 6-8 weeks, have increased carbonation. Like Oli said, it could be to do with yeast fermentation givings up. this is my experience, if you end up 1 point shy…"
Sep 8, 2016
Peter Smith replied to Nick Good's discussion High hopped beer info
"for a beer like this I would probably use 55-60g of table sugar to bottle a 19L (2 doz botts)  batch if bulk priming."
Sep 8, 2016
Peter Church replied to Nick Good's discussion High hopped beer info
"what temp do you use for your bulk priming calcs... if you temp control all the way then I assume you are bottling at a low temp after crash chilling and there will be a high residual co2 level already, so you may have 1 vol co2 already before…"
Sep 8, 2016
oliver replied to Nick Good's discussion High hopped beer info
"Love this beer. At a guess I'd say you've either picked up an infection or the yeast gave up during fermentation and picked up again in the bottle. Pretty easy for an infection to show in a 4% beer after a couple of months at room…"
Sep 7, 2016
Nick Good posted a discussion

High hopped beer info

been brewing an Emersons Bookbinder clone and it is REALLY delicious if you like that type of beer. It has approx. 192 grams of hops o/a in it and takes a long time to mature (in winter ).The beer seems to be quite volatile even after 6-8 weeks bottle conditioning and I have to chill it way down to what you would call very cold to get it into the jug after which it pours great with a beautiful head and clear amber colour. The flavour gets better as it warms in the glass.So I was wondering if…See More
Sep 7, 2016
Des Ross replied to Nick Good's discussion Recipe advice
"Hey Nick, I know other experienced brewers who like me, are also very careful to avoid any possibility of oxygen pickup when the wort is hot and swear that this is important to consistently produce great beer.... If you have adopted this practice…"
Feb 12, 2016
Nick Good replied to Nick Good's discussion Recipe advice
"It may have been Homebrewtalk that I saw it, I will try to find it again."
Feb 12, 2016
Nick Good replied to Nick Good's discussion Recipe advice
"I re-hydrate dry yeast and I have an STC1000 controlled fridge and I am extremely fussy with sanitation. Also I measure mash temp with Stc1000. I get wort down to around 35C ish the same as you and fridge it with bottles of ice and fridge on before…"
Feb 12, 2016
Des Ross replied to Nick Good's discussion Recipe advice
"HSA ( Hot Side Aeration) according to the theory, is more of an issue during mashing, sparging and splashing during wort transfer from vessel to vessel. Oxygen certainly gets boiled off during the boil but oxygen attached to fatty acids, which can…"
Feb 12, 2016
Crusader-Rob replied to Nick Good's discussion Recipe advice
"it shouldn't make a difference. ho side aeration is the same thing, its transfer from kettle to FV when hot thats where most people have discussed issues. as the boil drives out the oxygen"
Feb 12, 2016

Comment Wall (1 comment)

At 8:57am on November 10, 2013, Peter Scandlyn said…

Hi Nick, where I'm presently up to now is waiting to receive parcel from Paul Finney, having taken onboard Mike's comment from earlier in the week. If this works out the way I hope, will set aside thoughts of BIAB. I was happy with my brew-in-ignorance results (bit of an issue with very extended ferment times, a very recent thing, I can't seem to resolve) until a weekend in Auckland with incidental/accidental craft beer testing, followed by a Taupo overnighter with more of the same enroute to Wellington and yet more, started to get me curious. There are some pretty fantastic brews out there created by brewers thinking beyond the norm - I'm not likely to join them but if I can add another dimension to my brews I'll be happy. 

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