Recent content by expatriateNZ

I assume by "an experience" you mean not good... Well I don't have high hopes for this one, because I pitched so high. But what is supposed to be bad about it keeping itself warm? Ambient temp in my house right now is 60 degrees, brew stayed at 70 during first few days of fermentation...

I did not re-pitch this one and I think the yeast made it. I got a lot of foam for a few days and it was keeping itself warm. The foam has subsided and it looks cloudy in there. SG is still dropping each day... I'll be curious to see if the hot start ruined the flavor, because that will be...

Thanks to everyone for the suggestions and insight. I've gotten this one stabilized now with a comforter and a small heater. It seems to be doing ok. I'm only going to have issues keeping the temps up, because this town stays in the lager ranges year round. I guess I should be brewing lagers.

Hi thanks for the suggestions. I've definitely checked out Hashigo Zake, couldn't believe they have so many San Diego and other US west coast beers. Definitely a gem. I need to check out the Brewhouse. My buddies live in Newtown and have also recommended it. I haven't had any luck with...

Having recently relocated from one of the craft beer meccas in the US to New Zealand, I've become inspired to brew up some of the styles I miss from back home. New Zealand has a decent brewing tradition, and grow their own hops which have their strong and weak points. But I find that beers I...

I've found that ambient conditions where I live keep my ale fermentation a few degrees below the minimum recommended temperature range for the yeast without any temperature controls. I've been struggling with keeping it in range when I'm absent (work, sleep), and have let it fall below range a...

It was dry yeast. I'm using the Cooper's DIY kit, with the included "lager" malt. I'm generally confused about this kit- the included instructions call for fermentation range of 70-80 for ~1 week (once SG has stabilized), then 2ndary in bottles for another ~2 weeks or so. But everything I'm...

My hot tap is sufficient to scald the skin, I'd estimate 115 degrees. The wort was this temperature when I pitched the yeast. I immediately realized my mistake and was able to cool vessel to 75 within 2.5 hours of pitching. Browsing these forums it seems that lager yeast can likely survive...