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the earthquake was in christchurch,i'd be surprised if the even felt it in nelson,i can't imagine why it would affect the hop farms up there,they mention nothing on their website. they supply kilo bags also (2.2lb) if you don't want such a large amount. go easy with sauvin,its pretty easy...

hmm,something like that may work! although i can get my arm quite a way through a 4 inch hole,i think i'll look around to see if there are other fittings which are maybe 6 to 8 inch that arn't super expensive

i currently use an electric element in my bk but i'm thinking of converting to gas as i would like to be able to whirlpool the trub and hops out,i would also like to make my bk do double duty as another vessel which requires a 4 inch rjt fitting,this leads me to my question- would a 4 inch hole...

pour everything in your boil kettle,sort out the manifold,pour it back,quick clean of the boil kettle and your away.

about 15lb a brew! should hopefully take less than a minute:D, overkill i know but i was using a converted pasta maker and it took forever so i wanted speed with a new one!i got the steel for nothing so thats what i used!

heres a few pics of a grain mill i've been working on over the last few weeks,its a 3 roller mill,the rollers are 250mm (10 inch) wide by 112mm (4.5 inch)diameter,it runs at about 120 rpm, i tested it with about half a kilo (1 lb)of old grain and it was through in less than 5 seconds! the...

if you can i haven't figured it out yet,its more of a sheet that runs through the sequence of a brew rather than having spaces to enter relevant info

iøm reading yeast by chris white and jamil zainascheff, i recommend it,once i've finished i'm going to read it again as there is way to much info to absorb (at least for me) in one reading!

i've been working on a brewday worksheet whilst watching the cricket today,i use beeralchemy for my recipes but because the computer is in the house and i brew in the garage i don't really take any notes,.i'm intending to print one of these per brew and i've hopefully laid it out so the info is...

thanks for the replies guys, i'll have to try splitting a batch and trying it for myself,i don't really have a set time to primary,it depends on how much i've got in stock/how bothered i can be but i don't often make the same beer twice so unless i split a batch i don't really have a...

i realise all that,i'm normally primary up to about a month,sometimes a little longer,sometimes shorter but what i'm asking is would there be any appreciable difference in flavour in two 12 week old beers,1 primaried for 3 weeks and bottled for 11 and the other primaried for 8 weeks and bottled...

if it floated higher then there could be alcohol in it,you needed to float it in there before fermentation to see if it was lower than that reading.how much could be in there is anyones guess, proper hydrometers are inexpensive and will be a lot more meaningful if you measure before and after...

i was just reading another thread which deviated into a long primary discussion and it got me thinking- is the yeast in suspension doing all the cleaning up/conditioning work? if so is there any conditioning difference to the beer sitting in the primary or sitting in the bottles for the same...

maybe i have my info wrong but i thought that once you were over half way attenuated then the majority of the flavours had already been created? and that by cooling it down again you risk annoying the yeast into packing up their bags and going to sleep without finishing the job? or would that...

i wouldn't cool it back down again as the yeast don't like swings in temperature. i'd wait until its closer to the estimated fg and warm it by a few more degrees for the d-rest as for the off flavours i believe most of them are created at the beginning of a ferment so you should be good.

on the other hand,if he could have been bothered to find out himself you wouldn't have acquired this new knowledge:mug:

i brewed a belgian pale a couple of days ago and used yeast slurry i took from a previous batch that i bottled whilst cooling the new batch.i checked mr malty for the required amount,measured it,dumped it in the new fermenter,added a gallon or so of wort,gave a good old shake and swirl,another...

i thought a banana flavour was a desirable characteristic of a dunkelweisen?

can i bypass the relay and overload to make sure the compressor still runs or is that a bad idea?

definately no reset button on it, i'm trying to get hold of a new relay and overload, everywhere shut over the christmas break though!