Reviled's Comments

what are you using for heat in your chest freezer?

Hey, here are the links:

Link for ball valve
Link for barrel nipple
Link for hose tail

Just about finished the beers, drank Barry's on Friday night, and your PA last night. Tonight is your Dunkel! You may want to leave my PA for another week, it isn't carbing up very well...

Gidday, Nah, My wifes name is Annie.

Whats his name? tell him to join the...
RIVER VALLEY AMATEUR WINEMAKERS and BREWERS GUILD.

PRESIDENT: Mr. Graeme Garton,
1294 Ahuroa Rd. R.D.1 WARKWORTH
Phone: (09) 422 5748.

SECRETARY: Mr.David Dryden,
C/- P.O.Box 35 286. Browns Bay NORTH SHORE CITY
Phone: (09) 444 5305
e-mail; ddas@xtra.co.nz

Meets 3rd Tuesday each month (except January) Hellensville Fire Station

In case you're planning to come along, the address details for the SOBA/AGWB BBQ next Saturday are:

The AGWB BBQ will be held at Mike Elwood's residence start time around 3pm Saturday 6th December.

89 King Edward St
Sandringham, Auckland

This is on the corner of Cambourne Rd & King Edward St.
Cambourne Rd runs onto Sandingham Rd

Maybe see you there.

Martin

I got the van in August this year, I haven't started the restore yet!

No worries. If you do come along it's about $15 to cover food.

Hey, sorry I haven't gotten back sooner, away up North the last few days. Yeah, so the method is pretty simple, its like a batch sparge with BIAB. So, this is how I do it: Work out the total amount of water needed for a BIAB, subtract 2 litres. Add this water to kettle and follow normal procedure -- mash for 90 mins -- then, instead of bringing the whole lot up to around 75c for mash out I pull the bag mostly out then slowly pour the two litres of near-boiling water over the grain. Pull the bag out completely, chuck in a bucket, continue on!
It seems to work, and it means I can do 23 litre batches of higher gravity beers (up to around 5.5-6kg of malt) in my 41L pot. Averaging pretty much 80% efficiency every time now.

Yeah, I was fucking stoked when I first hit it! I'm just about to sort out the delivery, what'd you think of the ESB? To be honest, I was a little hesitant about sending it, as it wasn't tasting as good or as fresh as it had been a couple of weeks back. As for the stout, Santa might be able to deliver a bottle or two for Xmas... we didn't get around to bottling it until last Saturday evening, which was a few hours too late by then :(

Well, if you play your cards right, I could send up a stout... :)

yeah will be on this one, as long as my beers arnt all drunk by then I have got a pretty heavy supply schedule well into the new year. Still waiting for all my foreign ingredients to turn up than will be brewing like a p cook for the MM

Just loads of diffrent hops, Since theres a shortage here I thought I might try a load of american hops since its struggle to get them here. And that it seems the APA is coming on nicely, Might have to try an Imperial APA

IPAs APA's Goldens and Porters are my main beers I brew I dont normaly brew within the style 'guide lines' but more so beers I like to drink. I am a boneafyed hop head so thats where all by beers tend to lean towards. The craftbrewers range is awsome I think I might just get all my hops from there I dont realy care about the cost as my thinking is that it must still be cheaper than buying the dozen or so craft beers from regionals for 60-80 bucks a hit. Hey and I made it!!

Yeah I tried it About 2 weeks ago, But drunk it at 7deg, So the maltiness wasnt realy there and seemed a little thin. But by the end of the pint the malt and body prounced it's self as for smokiness I didnt find harsh nor overpowering, I used alot less dark malts to try not to cover up the raunch malt. Seems that worked. will try again in another 2 weeks and see what the changes are. I tried a Imperial smoked sporter that turned into a drain pour finshed at 1.036 far to sweet but loads of potential. Might have to try my bourbon porter next!!

It kicked off after I pitched some rehydrated Saflager yeast. Primary is just about finished. I'll be taking it out of the fridge for a couple of days for a diacetyl rest then crashing it down to zero for 4 weeks lagering

Dont know what happend to it? maybee the high alcahol killed of the yeast? maybee the crazy ferment dont know? will try using dme next time to lift the points and help improve attent. I used JB single barrel, my father left a bottle here by accident and 150mls found its way into 8 bottles. with my temp mate im dreaming of a High hopped Viena lager wounder if it will work?

Hey mate, no I'm not in Auckland, in Blenheim. I pitched the 3787 yeast I was talking about late last night (from a smackpack) and it still hasn't started fermenting. The pack was a year old, so I'm hoping it just needs some extra growth time, as I also aerated the hell out of it with pure O2... Unfortunately I didnt have time to make a starter. Anyways, I'm going to Europe in a few days but if you happen to be stopping by Blenheim in the new year, you're most welcome to help your self, or I could put some in a bottle when I rack to secondary and mail it to you...

Yeah, that's what I was thinking as well and it did start after 3 days exactly. Would have made a starter but ran short of time. My plan was then to grow up another fat starter and do a big second fermentation if needed. I'll see how it goes...:)

Cheers

Cool mate, I may take you up on the 1469 later but for now I'm good. I wont be able to send you the 3787 until january but I am about to bottle a beer that I fermented with a mix of "Belgian Strong Ale" and "Trappist High Gravity". Not sure about the exact names but I'm pretty sure the latter is 3787 (I got them from Dunedin Malthouse 6 months ago). If you want I can send you the mix from the bottom of this secondary?

Might be keen mate just lacking any solid recipes.

Any idea about a cut off date? I'll probably be a last minute entry haha.