Recent content by NZLunchie

Bugs galore in here: - Conan harvested from a Heady Topper can - Wild Yeast caught in my garage - Bacteria harvested from some silage of my in laws farm Dregs from: - Wild Beer Brett Brett IIPA - Tool Weisse - Baby Grand Flanders Red from North End Brewing here in NZ No idea what has taken...

Added Palmy to the group. We're a relatively young group. Had about 4 meet ups so far. We don't have any structure as such but there is a core of about 4 of us that keep things ticking along :-) Happy as to get some regional competitions going. Anything to share the beer!

I made a chilli chocolate stout that had 500g of dark cocoa powder in the mash and a total of 525g of home roasted nibs added throughout the boil like hop bursting. Turned out pretty good!

Planning my first brew for 2016 next week. My first all grain recipe being rebrewed......Epic Pale Ale clone. Planning a year of funk this year. Got some wild yeast to use, some lacto/Pedio I managed to get off some silage I want to play with and I'm thinking of getting a barrel........still not...

Thanks for your response :-) I've had some more input from the lovely folks on Milk The Funk on Facebook and have decided to just do a plain lambic for now, without the fruit. I have a couple of 30L sanke kegs that I plan to use as my sour beer fermenters. Once I can get around to modifying...

Hi Everyone. I'm looking to brew a lambic - I have yeast that captured off silage (yes, fodder), but I have some questions, hoping someone here can answer them: 1. I have already grown the yeast. In the words of a fellow brewer here, it smells terrible but tastes like orange juice. Since I...

Pellicle formation a yeast starter with something I captured off some silage on the farm. Yes. I plan to ferment beer with it.

Try this one: 23L batch 71% efficiency 60min boil 60min mash @ 65 degrees 4.5kg Pale Ale Malt 450gCarahell 450g Munich 1 100g Carapils 30g NZ Cascade @ 60mins 20g NZ Cascade @ 10mins 16g Nelson Sauvin @ 10mins 30g Nelson Sauvin @ flameout Ferment with S-04 at 20 degrees...

I've got a couple. You wanting something big and ballsy or something easy to drink?

Been brewing up a storm here in Palmy.... I have been playing with Brettanomyces as a primary yeast - its unbelievable. I have a NZ Pale Ale with Cascade and Nelson Sauvin in the keg that I fermented with Wyeast 5112 Brett Brux at 25 degrees. Massive amounts of peach, pineapple, sweat (in...

Just cooling down my NZ Pale Ale destined for some Wyeast 5112. Cant wait for this one!!! 50g hit of Sauvin at flameout, hoping to get some pineapple out of the yeast to compliment the sauvin aroma......

Here she is: Triple Sea Indian Pale Ale v2 Imperial IPA Recipe Specs ---------------- Batch Size (L): 23.0 Total Grain (kg): 6.500 Total Hops (g): 376.00 Original Gravity (OG): 1.072 (°P): 17.5 Final Gravity (FG): 1.012 (°P): 3.1 Alcohol by...

I've got a recipe I think is close to Lupulingus if you want it, Citra, Centennial and Cascade, 376g of hops all up in a 23 litre batch. Planning to make it again this summer. Who says 8% IIPA aren't sessionable :tank:

Find the Epic Pale Ale clone on the forum here, you'll be surprised how little hops go into it :D

I recently made a chilli chocolate stout. 23L batch and used 200g of dark cocoa powder in the mash and 520g of roasted cacao nibs throughout the boil. Came out pretty good!!