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its starts this friday in nz, you guys are in pool c along with australia,ireland,italy and russia i'm guessing rugby isn't a popular sport over there but i'm curious to see if any of you guys will be watching?

i'm learning about water but that is way over the top,take a look at this thread https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/ before you add anything.

a new zealand variety,similar to saaz,according to this- http://www.nzhops.co.nz/varieties/motueka.html

just to be different,how about an oaked eisbock http://www.bjcp.org/2008styles/style05.php#1d

nhops.co.nz is the distributor over here,email doreen helms, they come in 1kg,5kg and 25kg, not sure what freight would do to the price.the last price list i had was nz$31.20 for 1kg,cheaper if you want more although i don't have those prices. i'm guessing freight will kill the price from here...

thanks. i have recently acquired a ph meter and used it for the first time today,ph 5.24, i'm brewing jamils smoked porter recipe, i skipped the sauermalz for the simple reason i have none and added calcium chloride according to the recommendations:mug:

-deleted-answered elsewhere,didn't read the above post properly!

very informative thread,i've read through it over a few days. one question though, and i'm sure this has been asked but i can't recall seeing the answer if i have a high bicarb figure and i have no r/o or distilled water to use then what would a baseline be to work from? my figures are...

tame? i'll point you in the direction of qpr 0 bolton wanderers 4 go bolton!:tank:

cheers:mug:

i just inoculated my first slants today,i was thinking i should note some stuff down so when i get a few more strains etc i have all the info in one place with dates ,generations,where used ones went etc, has anyone made any type of spreadsheet with this stuff on they'd be willing to share...

at what point do you start to control the water temp for the sparge though? or am i missing something?

borat.might not be classy but i laugh every time;)

would a 1 gallon carboy work on a stirplate or is the glass too thick?

lamb,nice lamb is awesome, i can't believe i have to pick other to specify it! do you guys not get much lamb over there?

once the grain is in the hopper turn the non driven roller by hand so it grips the grain then once you start the drill friction takes over for you, its the initial bite that tends to be the problem (at least with my mill)

afaik too much is toxic tot the yeast,they consume it and then suffer for it,but i may be wrong. thanks for the replies,if the big guys use them then so will i! its just in the thinking stages at the moment but i want a mini version of the big shiny ones like pictured above, when it gets...

but do they still? or are they ornamental showpieces? and are they all copper or copper clad stainless?

i'm thinking of building a new brew set up using a copper mash tun and a copper kettle as i have access to a cylinder that can be converted to large copper pots. i know copper is beneficial to yeast and i also understand it can be toxic to them in larger quantities. with 2 copper vessels...

if i drank 10 beers during the brew i think i'd be finished before the brew was! how big is a beer over there?