Recent content by Bock_Lesnar

Interesting to see others are getting the same results as me (or at least did at the beginning of this year). I've done a bit of research over the past little while to try to figure out what was going wrong with my beers and, from what I can tell it was a few things. 1. I twice dry hopped very...

I'm thinking about making an IPA using Cascade, Comet and Mosaic and this is what I've come up with. The base beer is pretty much the Epic (a Kiwi brewery) pale ale recipe and each of the hops are used in one of their One Trick Pony single hop beers. I've heard that Comet can be pretty...

Afternoon people, After seeing a million different ideas on a million different brew kettles, I thought I'd just bite the bullet and ask a potentially dumb question. I own two kegs, one a Sierra Nevada keg and the other one from Boston Brewing Company. I'm yet to cut the tops, but I'd...

While I'm sure I won't manage it, I'm trying to hammer out as many easy drinking batches as possible so I can stash and forget this batch and the Delirium Tremens clone I've recently brewed. Ideally I'll get to six months with half of both batches at the very least.

Thanks guys, appreciate it. Ended up mashing at 149 and will jump onto my computer tonight to calculate out an addition of sugar to be added to the fermenter along with my dry hop. I've got some high hopes!

Glad to hear it. I've absolutely destroyed my LHBS supply of Wai Iti hops. Do you guys get that over there? I've never seen anyone on this forum using it. Great for dry hopping - sweet mandarin flavour and aroma! So looking at the bill I used, how much sugar would you add to dry it out a bit?

considering adding some sugar a few days into fermentation. Also, why would I not use Simcoe or Mosaic? I use plenty of NZ hops but I certainly don't use them exclusively - why limit myself like that?

I've added 200g of aromatic, so we'll see how that goes

Right, so here's where I'm at. I had a plan for a simple pale ale which isn't going to happen for one reason or another. I've got 100g of Mosaic for that reason, plus a fairly basic grain bill made up of 4kg pale malt, 550g Vienna, 100g light crystal, 100g medium crystal already crushed in...

I'm in New Zealand so I guess much of a muchnees, right?

Good suggestions, will give the bucket and the digital thermometer a go, cheers

Glad to hear this. I was planning on kegging this, but I guess I might bottle instead so I can hold onto some of it. Where do you store your beers? Do you have a gigantic cold room, or was it stored at room temps?

The rest of this thread covers that - grains of paradise and fresh grated ginger

Is that to say you're using bottled spring water or is it a spring that your local supply is hooked up to? I've read from a few people that their spring water needs a bit of treatment before it can be used to mash with but wouldn't purport to be an expert on water treatment. I would recommend...

Good chat, guys, good chat