Studio1's Comments

Hey mate, Pilsners still cranking along nicely, been almost two weeks but I think theyre sposed to take a bit of time?? Its fermenting at about 8-10 which is good, got a big layer of Wyeast Budvar lager sitting at the bottom, so ill be farming that off..

Getting a 320 litre chest freezer as well, so ill be hooking the temp mate up to that! Should be able to fit about 4 kegs and a fermenter/cube in there :o)

Finished your Landlord clone yet mate?

Good stuff mate, make sure you save me a bottle of that dark pale ale for a mini-swap. im keen to try it ;o)

Hey mate, I got my chest freezer and temp mate wired up, its awesome! Wicked little unit aye!

Bloody loving 1469 mate, I did an english pale ale and it fermented out in 4 days!!! So awesome! Ive had three batches off of it, and ive still got 4 bottles of Gen 1 trub... What I did was split it off from the pack before I used any of it, so I have a heap of Gen 1 instead of getting multiple generations out of the pack...

Mate, if youre after decent fermentation room, go the chest freezer option, youll be able to fit 2+ fermenters, plus bottles etc... You might be able to get a decent one of trade me?

I havent bothered with the heating part of things aye, ive got a heat belt which I would just hang up if I wanted to, but havnt found the need for it yet...

Hey mate

http://realbeernz.ning.com/forum/topics/2nd-nz-case-swap

Link to the next case swap, dont miss out :o) Try get your mate into this too...

hey buddy

Your chemical mate, the one that came to Galbraiths, can he get pure Sodium Percarbonate at all? If he can, im super keen for some, its an awesome cleaner and would be cheaper than buying napisan...

Hey mate, id be keen on a mini swap, ive got an Anzac Summer Ale kegged at the mo, I can fill a bottle or two for ya... The pilsners still lagering, damn they take sooooo fricking long :o( Probably keg it early next week...

How was your holiday mate? Just wondering what sort of price on the percarbonate im looking at?

Cheers

Hey bud, you still in on the case swap? Dates set for 28th of March

If you can get a brew down I can allways come and pick up the bottles off ya before the 28th? So im gonna assume that your answer is yes ;o)

Hey mate, yep all that keg stuff is right, I just went with all of it, allthough I sorta wish I got two taps..

Um, ive got some 1026-british cask and im culturing some 3787-trappist high gravity at the mo, def be keen to swap :o) Specially for some of that Northwest strain...

Nah I got a whole bunch of 300ml PET bottles from Tiff for only 50cents each :o) Theyre perfect IMO.. Less hassle than test tubes..

Hey mate I normally make up a 1 litre starter out of the smack pack and split off half of it when its at full krausen, then build it up again and pitch.. Normally get about 2-3 bottles of gen 1 this way :o)

Hello.

I did the 90min for caramelisation. What size is your kettle? I managed 28 Litres of boil and got about 20 Litres of beer in the end. Also - I reckon at the time D-Saaz was sweeter than what the current Riwaka is. A bit of a weird thing to notice... I spose.

I think the key for that recipe is being able to get 1.016 as your FG, and choosing the right hops thats going to give you the passionfruit on the nose, and the citrus on the palate. I still don't know what Styrian had to do with the flavour, and would sub it out with Cascade altogether. I loved monks habbit a couple of years ago - good luck mate.

Id stick with the 1332 - it is a perfect choice. Just make sure your mash temp is 65 - 66 degrees and you add nutrients in the boil. You should hit 1.016 no sweat. US-05 will bring it down IMHO - but the choice is yours... Monks Habbit is very sweet.

Yeah - that Ringwood yeast is pretty good. I used wlp005... I still have some in the fridge too. I think it is quite good, it attenuates quite strongly meaning you can use a fair amount of specialty malt without getting too much sweetness in the beer.

The beer I made from it was lacking something... I couldn't put my finger on it at the time - but I think that the Crystal may have been it - I only had like 6% or something - and I had Old NZ fuggles to bitter it - wont be going down that road again!

It had a good flavour at 19 - 20 degrees. So, this is the perfect time of year to be brewing with it.

Using 1332 in this beer could be a good choice - it's not what they use for Monks - but your trying to make a beer "Like" Monks... so long as you notice definate similarities... that is the main thing. You never know - yours may well be better!

Wow.

That looks really tasty! I'm thinking that the Cascade is the golden ticket in the brew! Best of luck with it - I'll be ready to commit murder for a taste!

Yeah - I must admit... S-05 tends to be a bit slow towards the end. if you can get to 1.012 - you'll be doing well. I mashed that one at 65 - 66 degrees (from memory) the results were spectacular. When the last pint was poured, there was still hops floating in it. It took 2 weeks to drink 20 Litres.

IPA's of this magnitute are at their best within 4 weeks of bottling. The hops hang around for about 3 months, but they definately wain. I wouldn't hold onto it as a specialty brew for a long time... more - when it is tasting good, make the most of it for that month.

It'd be cool to meet up in real life, so I'll catch up with you at Hallertau on May 30 for sure. If you're up for the challenge bring along a Red Ale, and join the Brewers Conference. Good times to be had by all!

Be sure to mash that IPA at no higher than 66 degrees - you will need a full attenuation to keep that sweetness at bay. If you can finish off around 1.016 - you'll truly be satisfied. I'd be comfy with mashing at around 65... are you?