Nice photos, always great to see other peoples setups.

I 've been looking at your setup and I'm thinking of moving to something very similar.

I have a couple of questions:
Do you split you wort across 2 pots for a full wort boil?
How do you chill?

Cheers!

Thanks for the reply, very helpful.

I'm gonna buy a new chilli bin (approx 24L) and build a manifold ready for for my first all grain batch.

I'm hoping to make something dark, malty & smooth. Not sure exactly what yet.

Any other thoughts or tips you have will be much appreciated.

Cheers.

hey ed
yep i am going to be around, although i'm heading off to lower hutt for the night tonight, but will be back on saturday sometime. drop me a line or flick me a text on 021354798 or (06)3538384 and you can come over and have some suds

mark

awesome, i'll be floating around a bit but will be able to find some time to sample your brews

any request on beers you like? i've got various wheats, pale ales, brown, stout, as well as a whole heap of belgian and strong ales

hey ed thanks for the beers on sunday. had the stout last night, it was superb, really smooth and roasty. how did you get it so smooth? is it an oatmeal stout? what yeast did you use?

haha sweetas about the phone.

you're right about the wheat beer, it's colour and hefty body are a result of using marris otter and crystal malt as opposed to say pils and carapils, probably what i'd use now. the yeast is awesome, really bananaery. it was fermented in the middle of summer and just about blew the lid off the fermenter! was worried i'd overcooked it a bit and would end up with nasty fusels, but it seems to have come out fine. do you prefer warm ferments in your wheat beers or the clove like cooler ones?

yeah i like that stout too - it's actually quite strong (o.g. 1062 i think) and has a nice sweetness to offset the roasty flavours. i used sauvin hops in it (before i read somewhere they taste horrible with dark malts!) and i love the flavour of them! was trying to get a smooth nz style stout, probably more like yours, but it is nice none the less.

tried the syringe method last night with a stout - worked brilliantly

that would be weird getting a syringe with a beer - what is it supposed to mean? you take your beer intravenously?!

You still need to send me your address for a bottle of the Stout, Ed?

Thanks Ed,

It's in a 750ml glass bottle so I'll send it a bottle packaging box, as soon as I can.

My address:
Unit 4, 7 Beach haven Rd,
Beach Haven
North Shore

Text me your home number and a suitable time to call.. I can hook you up with anything you need to know. I even learnt some new terms last night, which can't be repeated in this environment!

Excellent! Glad to hear it arrived ok. There is a little sediment in the bottle, although it was bulk primed in a conditioner, then bottled straight away.

I also had a 'mental health day' yesterday and brewed a Hefeweizen (see my recipe on the forum). It is as close to a trad hefeweizen as I can get. I used a Weihenstephen wheat yeast and Pacific hallertau hops ( as close to mittlefruh as we have at the moment). It came out a little low (1.036), I am wondering how to get the SG up without adding LME to the boil?

Let me know how you find the stout?

have you tried the stout yet, Ed?

Hi Ed, just got your package! Thanks mate, I look forward to that. It has been settling nicely next to me. What is that recipe? it sounds interesting.

Hi Ed,

just enjoying your stout, after a long night and day.

Very smooth, light, not too heavy. A very easy to drink stout (I would almost call it a porter). For a bottle conditioned beer, it had very little sediment, which yeast did you use?

Only slight criticism I might have is that it had little head or head retention. Still I would gladly drink it again. Zugabe!

admittedly, I didn't give it a rough pour, because I was wary of any sediment. Which yeast did you use? and what did you carbonate with and how much?