New Zealand Brewers

[NZLunchie]

Teaspoon of white sugar per bottle saw me through the great financial depression 😊

 

[Donmega]

Thanks for all the tips guys, so I have more questions, see attached pic's... Fermentation is slow on this brew,, still at 1016 after nearly two weeks.. Has been fermenting at 18.5... When I took this sample all the mucky stuff is coming out also... Never happened before... Should I assume it will settle after cold crash ? Brew smells fine, taste seems ok...


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[crusader1612]

Thanks for all the tips guys, so I have more questions, see attached pic's... Fermentation is slow on this brew,, still at 1016 after nearly two weeks.. Has been fermenting at 18.5... When I took this sample all the mucky stuff is coming out also... Never happened before... Should I assume it will settle after cold crash ? Brew smells fine, taste seems ok... View attachment 215935View attachment 215936View attachment 215937


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Nice 1016 is not bad.
Raise it up to 21 degrees for a week or so, clear out the cobwebs, its a pilsner right?

 

[Donmega]

Nice 1016 is not bad.

Raise it up to 21 degrees for a week or so, clear out the cobwebs, its a pilsner right?

This one is the mangrove jacks town crier (pale ale) craft series kit... Recommended fg of 1009


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[Jes2xu]

This one is the mangrove jacks town crier (pale ale) craft series kit... Recommended fg of 1009


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When you say slow, is it still moving? If not do you know how long it's been stuck for? (If you were taking regular samples). I would agree with warming it up. Head up towotrds the upper level for your yeast, some would suggest a slight agitation of the fermenter to get the yeasties mobile again. I sit on the fence on that one tho.

I'm guessing that will clean up fine with a cold crash. Are you planning on finning?


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[crusader1612]

When you say slow, is it still moving? If not do you know how long it's been stuck for? (If you were taking regular samples). I would agree with warming it up. Head up towotrds the upper level for your yeast, some would suggest a slight agitation of the fermenter to get the yeasties mobile again. I sit on the fence on that one tho.

I'm guessing that will clean up fine with a cold crash. Are you planning on finning?


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Oh ok, get it up to 21 degrees for diacetyl rest, and give it a rouse as jes says, you might have to rouse a couple of times (morning and night)
1016 is still good. more body and sweetness.

 

[Donmega]

Thanks guys, has dropped from a 1024 reading on the weekend will crank up the temp and then crash it.. Yeast pack says 25 degrees but il get up to 21.. I do have some finings so might chuck them in also...


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[cycomiko]

If you read Jamils and Chris's yeast book they highlight a temperature of 2=3deg higher than fermetnation for the diacetyl. A little higher temperature, give the yeast a big of a shake into solution (some like to flocculate into clumps and drop out earlier than harder than others) and it should help.

 

[Donmega]

If you read Jamils and Chris's yeast book they highlight a temperature of 2=3deg higher than fermetnation for the diacetyl. A little higher temperature, give the yeast a big of a shake into solution (some like to flocculate into clumps and drop out earlier than harder than others) and it should help.

Perfect thanks for that, 21 should be perfect then... Will shake it up tonight..


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[cycomiko]

Here it goes

“Once it reaches fermentation temperature, hold the temperature steady until at least the last one-third to one-fourth of fermentation. At that time raise the temperature several degrees or more (4 to 10° F/2 to 5° C) over the course of a day or two.”

Excerpt From: White, Chris. “Yeast.” Brewers Association, 2010. iBooks.
This material may be protected by copyright.

 

[Donmega]

Here it goes

“Once it reaches fermentation temperature, hold the temperature steady until at least the last one-third to one-fourth of fermentation. At that time raise the temperature several degrees or more (4 to 10° F/2 to 5° C) over the course of a day or two.”

Excerpt From: White, Chris. “Yeast.” Brewers Association, 2010. iBooks.
This material may be protected by copyright.

Awesome cheers


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[Donmega]

So after a hard days slog I had to crack one of my pilsners open for a try, only bottled on the 27/7 so need more time to settle... And carb up !!

Definitely getting that hoppy hit from the motueka hops (cheers Jason !!) looking forward to seeing what another few weeks does to this brew as I have a feeling it's going to be a good one.... Fingers crossed...



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[NZLunchie]

So after a hard days slog I had to crack one of my pilsners open for a try, only bottled on the 27/7 so need more time to settle... And carb up !!

Definitely getting that hoppy hit from the motueka hops (cheers Jason !!) looking forward to seeing what another few weeks does to this brew as I have a feeling it's going to be a good one.... Fingers crossed...
View attachment 216572


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Awesome! Enjoying the fruits of your labour is what brewing is all about. Enjoy it
Once my pale ale is carbed we should have a tasting!

 

[Donmega]

Awesome! Enjoying the fruits of your labour is what brewing is all about. Enjoy it
Once my pale ale is carbed we should have a tasting!

Definitely !! Look forward to it


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[Donmega]

Looking at getting another pot, see a few stainless at $1 res on trademe, what size should I get, they range from 21 - 50 - 100 litres.....


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[NZLunchie]

Looking at getting another pot, see a few stainless at $1 res on trademe, what size should I get, they range from 21 - 50 - 100 litres.....


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Depends on what you're wanting to do. The 2 I have are 30L and are fine for 20 - 25L batches

 

[Donmega]

Just biab / extract brews as time will only allow for them at the moment


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[NZLunchie]

Just biab / extract brews as time will only allow for them at the moment


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Go 30L then you can do a full volume boil AND future proofs you should you want to move into all grain

 

[Donmega]

Go 30L then you can do a full volume boil AND future proofs you should you want to move into all grain

Awesome cheers mate


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[rickski8014]

Hi,

I will be in Christchurch for most of October. I am looking for information on good beers to look for and also any information on Fly fishing in the area.

 

[NZLunchie]

Hi,

I will be in Christchurch for most of October. I am looking for information on good beers to look for and also any information on Fly fishing in the area.

crusader1612 should be able to help you out, he lives down there

 

[crusader1612]

Hi,

I will be in Christchurch for most of October. I am looking for information on good beers to look for and also any information on Fly fishing in the area.

Yeah Bro for sure, Not so much with the fly fishing but beer definitely.

 

[Donmega]

Awesome cheers mate


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New 30 litre stainless purchased, got for 25 bucks so can't complain... Plan to put down a biab before the new addition arrives in a coupe of weeks.... Or should I just go all grain now !! So undecided !! I feel I have temp control sorted now.. Cleanliness sorted....a reasonably good grasp of the basics.... I def learn by doing

Will I have the time tho ! What a dilemma

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[NZLunchie]

New 30 litre stainless purchased, got for 25 bucks so can't complain... Plan to put down a biab before the new addition arrives in a coupe of weeks.... Or should I just go all grain now !! So undecided !! I feel I have temp control sorted now.. Cleanliness sorted....a reasonably good grasp of the basics.... I def learn by doing

Will I have the time tho ! What a dilemma

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Go BIAB - might work easier for you than straight all grain, especially with time constraints.

 

[crusader1612]

Go BIAB - might work easier for you than straight all grain, especially with time constraints.

BIAB is the future of brewing.
I BIAB - No sparge I use a 50L pot, and for larger beers its much better.

 

[kiwirevo]

Yeah, I don't see any benefit in changing from 30L BIAB to 3 pot setup. More to clean, less lifting but that's it. And I hit 80% efficiency on a 11% American barley wine on Saturday. I do a kind of sparge by pulling the bag and putting it in my plastic barrel ferment suspended with bulldog clips and then I heat/boil 2 lots of 5litres of water on the stove and pour it through. Works really well.
Additionally I do have a grain mill so the 80% won't be achievable on a store bought crush.


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[crusader1612]

Yeah, I don't see any benefit in changing from 30L BIAB to 3 pot setup. More to clean, less lifting but that's it. And I hit 80% efficiency on a 11% American barley wine on Saturday. I do a kind of sparge by pulling the bag and putting it in my plastic barrel ferment suspended with bulldog clips and then I heat/boil 2 lots of 5litres of water on the stove and pour it through. Works really well.
Additionally I do have a grain mill so the 80% won't be achievable on a store bought crush.


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Wow, that pretty good for BIAB. Need to get me a Grain mill...however I am upgrading my system, to suit a pump and re-circulation.

 

[Pkrd]

I don't worry too much about efficiency because if I'm low after I pull the bag I sparge to bring the gravity up. But I have to say the crush from allgrain.co.nz is very good.
I'm looking for a mill too because the shipping costs for 10L batches is significant.

 

[NZLunchie]

BIAB was awesome when I was in that stage of brewing. I was getting in the 80s for efficiency as well. But for me and my house straight AG works better with one person brewing

 

[PissyFingers]

NZ brewer here. Live just outside of Hamilton. Building my own SS HERMS system. If anyone is keen i could post some build pics, im about 3/4 through at the moment.