Recent content by Echo2

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    Brewing indoors

    Using 50L BIAB with that massive burner you can see. Starting to think brewing outside is a whole lot easier.
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    Brewing indoors

    I have a small room about 2.5m x 2.5m in size. One end of the room there is a built in shelving unit as per the photos. Next to the bench top is a large window and further back is the door. Judging from the photos, would it be fine to brew where I have the setup now? I assume I would need to...
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    Wyeast 1332 Northwest fermentation question

    I want to move to secondary because I got quite a bit of hop debris from the kettle into the fermenter and don't want to end up with a grassy taste due to being on hops too long (I know this may not happen or be a problem and I normally just leave it in primary until bottling but have never done...
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    Wyeast 1332 Northwest fermentation question

    Hi all, I put down a IPA with an OG of 1062 on Sunday and pitched 1332 from a 2l starter. I checked the SG yesterday and it was at 1020, this is roughly what it should be ending at according to Beersmith. I am looking at transferring to secondary for a dry hop but the krausen is still massive...
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    First Smash Brew And Experiment With Late Additions

    Does this look better? Mash at 65 degrees. Recipe Specifications -------------------------- Boil Size: 31.19 l Post Boil Volume: 25.82 l Batch Size (fermenter): 21.00 l Bottling Volume: 19.30 l Estimated OG: 1.066 SG Estimated Color: 10.0 EBC Estimated IBU: 70.7 IBUs Brewhouse Efficiency...
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    First Smash Brew And Experiment With Late Additions

    I get it now ;) Thanks for the advice.
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    First Smash Brew And Experiment With Late Additions

    Yeah that's what I thought... Hence the question.
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    First Smash Brew And Experiment With Late Additions

    Thanks for that, I will mash at 65 then; not keen to quite get into step mashing as yet. I will change the hop additions/times to what you suggest. I use an immersion chiller so not concerned about loss of volatile's. What did you mean by "then dry-hop to get up to the IBU's"? Cheers, Echo
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    First Smash Brew And Experiment With Late Additions

    Hi all, Looking at doing a SMaSH brew and also experimenting with using late additions to get loads of hop flavour. Here is a recipe I have formulated: Recipe: SMaSH Brewer: Echo Brew Co. NZ Asst Brewer: Style: American IPA TYPE: All Grain Taste: (30.0) Recipe Specifications...
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    What's Your Favourite Nz Beer / Brewery?

    8wired do some amazing beers, I would say they are up there in terms of ranking. Yeastie Boys would defintely be up there too, tis a shame they only do 330ml bottles though... I like my 500's. I buy a lot of Epic, huge fan of the Hop Zombie. Zythos is pretty good too, think my next brew will be...
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    Get Rid Of Smell/taste In Fermenter

    Not at the moment.... Been crappy for last few days
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    Get Rid Of Smell/taste In Fermenter

    Coles is a bit of a journey as I live in NZ ;)
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    Get Rid Of Smell/taste In Fermenter

    Is there a specific Napisan to use? Like a non-smelling one (cant think of the term atm... brain dead)
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    Get Rid Of Smell/taste In Fermenter

    Sodium Perc? What is that? Edit.. Googles my friend.. Napisan huh?
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    Epic Pale Ale - Where In Brisbane

    I would be more than happy to send some Epic from here in New Zealand if anyone is interested. Could maybe even work out being cheaper I think. Not sure of the rules around customs for that though.
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