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An APA, I would add a Gas off addition of Amarillo, maybe take it from the 60 min addition.

I would agree there. I was thinking about getting into filtering, but decided it was too much trouble ( for me ) Once I discovered "true" lagering and how it clears your beers so well, I never gave filtering any more thought. I bottle my beers so guess I may be in a different ball park to you...

Your mash variation is quite a good experiment, although I wonder if one degree will taste that much different. Have you tried a similar one using two different ferm temps from the same mash temp ? Say. . . mashed at 65 then ferm one at 18 and the other at say 22 ? Just a thought . . ...

Your finishing gravity is greatly affected by mash temp ( as well as several other variables) for example: a 1.034 beer mashed at 69 C might finish at 1.011 or 1.012 whilst mashing at around 63 C might finish at 1.004 or 1.005. If your mash thermometer is out a bit and you are using a good deal...

No, not naturally but I am trained to do so in an emergency. I live in Hamilton, an hours' drive south of Auckland. We can get a reasonable variety of malts here but LHBS sells at between $ 7 and $ 8 a kilo crushed, so my last 26 L batch of 1.052 cost me about $ 53. I guess thats around AUS$...

Hi all, I'm an AG guy and coming to you live from NZ. I do mostly lagers and a few Pale ales and APA's. Also the odd Scottish 80 -/-. Batches are 26 litre, I use dried yeast but am ordering a first Wyeast shortly. And nice to be speaking kilos and Celcius. Love NZ B. Saaz. Cheers. Paul.