What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[Michael]

I was certainly told off, and my wife was not my #1 fan that night. However, she cooled down in the end. I think she was happy that I didn't ask her to cook me some eggs.

[JoKing]

Dry hop it with Simcoe - and make sure NO MATTER WHAT... I get to have a bottle. Somehow.

[Michael]

If you are coming to Welly, I will certainly save you a bottle!

[Chris Banks]

Have you tried the new keggle yet?

[jt]

Have you tried the new keggle yet?

Michael was using it Tuesday night when I called by.

[Chris Banks]

Ah good! - he didnt ring and abuse me so it must have worked ok lol!

[Michael]

The keggle worked a dream.

I did have a problem getting the beer out at first since all of the hops was kid of clogging, but this was expected with this recipe. :) (I need some fresh hops. :) )

I found that using the bag was a bit more work in the keggle since I no longer have a smooth edge like I would with a pot. However, The overall experience was better, and I will likely move away from the bag for most of my brews soon anyhow. I am planning to re-purpose the pot Joking made into a mash tun, and insulate in his style. :)

BTW...Guys, I have to say that Chris does awesome work! He cut the keggle, put fittings on, and rigged the whole thing for me. The workmanship is top notch, and better than I could even hope to do. It is a good thing there are people like Chris around for a bloke like me that doesn't even know which end of a hammer is the right end to swing.

[Chris Banks]

Sounds good glad it works for you!

How was your three ring did it get a good rolling boil going?

Thanks for your kind words!

[denimglen]

Just finished brewing up a dunkelweizen.

50.3% Wheat malt
25.4% Munich II
16.9% NZ pils
3.2% CaraAroma
3.2% Pale crystal
1.0% Carafa Special II

Southern Cross to 16.5IBU @ 60 mins, 1050 OG, 67C mash, WLP300 yeast.

[Ron]

Hi Folks
Brewing a lager today for the first time and going the whole hog with a decoction as well.
In all the stuff I have read the instructions the recipes say take a "thick 3rd" out of the mash and boil.
What is a "thick 3rd"???
Cheers in advance.
Ron.

[JoKing]

Get a seive and quickly sccop out a third of the mash.

This is the thick third.

[Ron]

So it's mostly grain?? Isn't that going to scorch when it is boiled or is that why it says to bring it to the boil slowly?