Hi Herrschnapps...How is your ' cheapish' SS pot from Trademe holding up...Ready to start investing a bit of dosh and am trying to avoid the lovely 40L Southern Hospitality pots at a hefty price..Cheers Ged
Irish Red??? Case swap?? Yes please :o) Put the recipe up, ive got my 2 case swap recipes up now :o) Starting to look forward to it!
Anyways, onto reculturing, im still waiting on my Wyeast to come from Craft brewer, along with all my kegging gear ;o) Yay! So ive only recultured commercial yeasts, ive done it twice now, put down a brew in the wkend with some Wyeast 1968, recultured out of two Renaissance beers...
this is what I do, 10g of DME to 100mls of water, boil for 10 mins, pour into a steralised jug, glad wrap, then put in the freezer untill it cools... I did 600mls last time and it took about 2 days for the 1968 to wake up... Basically, when the worts cooled, transfer to a 1.25 litre bottle, shake the hell out of it, then add dregs of two bottles and leave at room temp for a couple of days, and bobs your uncle...
So id just do the above, just step it up to 2 litres to make a nice big starter...
Buddy, just saw your recipe, the Wyeast smack packs are supposed to be fine for up to 1060 OG... And I allways repitch on yeast cakes and havent had a problem before...
Hey mate, was wondering what you did to get your BIAB efficiency up? I remember reading something about a "dunk sparge" or something? Wanna give me the low down?
Shit mate, good stuff 80% is a mean effort! I recently started adding boiling water to help bring me to mash out, but with the bag still in there, and that boosted my eff a few points, so ill try your way next and see if my figures improve...
Dont forget to post your tasting notes for the swap when you eventually get your beers :o)
Mate I really liked the ESB aye, ive still got a bottle to enjoy some other day, but I quaffed the first one down fairly quickly... I thought it had a really good balance, which is important as hell in an English Bitter, most of my attempts have been a major fail cos theyre allways too bitter :oP Not much chill haze to it which was good, an all round quaffer I reckon! Im looking forward to my next one!
I definately wouldnt say no to a 1084 stout tho :o)
Got any recent pics of your hop plant??? Mine is Nearly 2 meters tall now!!! I'm way proud of it! We should plan a same recipe brew with the flowers at the end of the season with the other guys who have got Danscade...?
Thanks Herr. Only just noticed this message. Nice of you guys to drink it all up before we get into town... I guess it just means we'll have to concentrate on a few Twisted Hop beers on Thursday.
We're probably going to do PKB again this year (if we can get all the hops we need), and it'll be even better than last year.
HerrSchnapps's Comments
Comment Wall (47 comments)
Anyways, onto reculturing, im still waiting on my Wyeast to come from Craft brewer, along with all my kegging gear ;o) Yay! So ive only recultured commercial yeasts, ive done it twice now, put down a brew in the wkend with some Wyeast 1968, recultured out of two Renaissance beers...
this is what I do, 10g of DME to 100mls of water, boil for 10 mins, pour into a steralised jug, glad wrap, then put in the freezer untill it cools... I did 600mls last time and it took about 2 days for the 1968 to wake up... Basically, when the worts cooled, transfer to a 1.25 litre bottle, shake the hell out of it, then add dregs of two bottles and leave at room temp for a couple of days, and bobs your uncle...
So id just do the above, just step it up to 2 litres to make a nice big starter...
Cheers
I need to catch up to bring you your case swap beers.
Drop me a message and let me know when suits ya,
D
Dont forget to post your tasting notes for the swap when you eventually get your beers :o)
I definately wouldnt say no to a 1084 stout tho :o)
can you ping me a cell phone number and I'll give you a call to organise a time.
Cheers
Got any recent pics of your hop plant??? Mine is Nearly 2 meters tall now!!! I'm way proud of it! We should plan a same recipe brew with the flowers at the end of the season with the other guys who have got Danscade...?
We're probably going to do PKB again this year (if we can get all the hops we need), and it'll be even better than last year.
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