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Old 09-15-2012, 04:09 AM   #141
NZLunchie
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Check out what I just brought

img_20120915_131441.jpg   img_20120915_131453.jpg  
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Old 09-16-2012, 10:59 AM   #142
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Where did you get those from???

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Old 09-17-2012, 02:06 AM   #143
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NZLunchie - interested too mate...garden centre perhaps?

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Old 09-17-2012, 06:42 AM   #144
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They're from a tiny garden shop in Feilding called the Fragrant Garden http://www.fragrantgarden.co.nz/

I managed to get the last Smoothcone, but he had a fair few Mystery German plants there. I emailed them prior to going over there and they said they should have more Smoothcone ready in November. Pretty cheap!

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Old 09-17-2012, 10:52 PM   #145
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Originally Posted by NZLunchie View Post
They're from a tiny garden shop in Feilding called the Fragrant Garden http://www.fragrantgarden.co.nz/

I managed to get the last Smoothcone, but he had a fair few Mystery German plants there. I emailed them prior to going over there and they said they should have more Smoothcone ready in November. Pretty cheap!
Awesome thanks! will pop them an email
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Old 09-18-2012, 09:34 AM   #146
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hmm awesome. I'll have to get some shipped up

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Old 10-04-2012, 04:04 AM   #147
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Got some shoots on the Mystery German, but the Smoothcone is still sleeping.

I've been asked to brew for Xmas/NY for the whanau. Thinking 60L, 20 each of an APA, Irish Red and maybe a Porter. Figured that covers, hot, cold and raining/night time. Thoughts? I'd bust out a lager, but I don't have the setup to lager just yet....

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Old 10-04-2012, 09:08 AM   #148
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Quote:
Originally Posted by NZLunchie View Post
Got some shoots on the Mystery German, but the Smoothcone is still sleeping.

I've been asked to brew for Xmas/NY for the whanau. Thinking 60L, 20 each of an APA, Irish Red and maybe a Porter. Figured that covers, hot, cold and raining/night time. Thoughts? I'd bust out a lager, but I don't have the setup to lager just yet....
Sounds good I've sorted a Mashtun, from Payless plastics before they closed up shop. all ready to go for when my last extract finishes up in another 7-10 days. I'm tryingto sort out a minor yeasty smell from having the heatpad directly heating the fermenter, so being an engineer and some kiwi inginuity, i had a wire fan guard that ive put underneath it to raise if about 5mm off the pad, to hopefully still get plenty of heat but not "cook the yeast" otherwise I'll have to spend more money setting up a better heating system, which I'd rather not do.

Watch this space.
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Old 10-08-2012, 02:00 AM   #149
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Hey all, NZLunchie in particular.
are you going to enter the below?? I'm thinking about it...
http://nhc.soba.org.nz/
What category do you guys think a dry hopped, chilli chocolate stout with a lil bit of smoke should go into? Class 21 Spice Beer?
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Old 10-08-2012, 04:06 AM   #150
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What category do you guys think a dry hopped, chilli chocolate stout with a lil bit of smoke should go into? Class 21 Spice Beer?
Yeah that or 23A - Specialty Beer category, or even 22B - Other Smoked Beer depending on how much smoke comes through.

Brewing an APA this weekend. Epic Pale Ale base with some different hops thrown in for good measure! Watch the blog for updates
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