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Hey guys, Looking for some advice on "quick" sours. Thinking the 4 - 6 month region. Would using say WLP001 for primary ferment then racked with WLP655 secondary ferment still give me an acceptable sour? Not looking for a acid bomb, but say a brett funk to a saison or Belgian inspired...

Awesome stuff! I love the industrial feel too, will have to look at doing this myself :D

Planning to brew a Porter for change.. Keen to get some feedback. I normally do the 1 - 2 - 3 method for fermenting, still applicable for a porter? Cheers in advance. (based on a fullers clone I saw on the interwebs). 12B - Robust Porter 24.0 L Mash: 450g - Cara-amber®...

Thanks for the replies. I think I will settle on these. Might be expensive by US standards, but down here, $250 (including shipping) for a 20.5 gallon pot for homebrew isn't bad. The Blichmman for example is $650 NZD plus shipping :) Even a poor quality pots are over $100 plus shipping

Anyone using these? http://www.apexbrewwares.com/Brewing-Equipment/Brew-Pots-and-Accesories/Bayou-Classic-20-5-Gallon-Pot-Stainless-Steel.html thoughts? I only have access to really nasty Chinese pots that rust real quick and I want something larger than a keg.

I haven't tried a wheat beer on the mrs yet, but most stouts, usually the sweeter ones, she likes. She is usually a beer hater. Read somewhere that most women don't like the bitterness that comes with hops, so less hop bitterness more malt, is what I have found works for my wife.

Looks like Northern Brewer has some/most of the NZ hops

So I have a few friends who only drink low ABV beer, I don't question their choice, but I have to say that lite (ABV) beer is crap, like seriously nasty. I would like to brew something for them to drink that isn't nasty, looking to get in at around the 2.5% mark. I was thinking something...

Most of the recipes posted here have US hops. Yeastie Boys, a great brewery, have posted the recipe to their Ditigal IPA, a fantastic brew. http://www.yeastieboys.co.nz/beer/digital-ipa/ recipe: http://yeastieboys.posterous.com/private/yCmgJxeHrs Brew it! :D

Looking for something swap out Amarillo with, this is my hop schedule (from the electric brewery), no one has Amarillo in stock in New Zealand (that I can find) at the moment. Pale Ale hop schedule: 15g Centennial 20mins 15g Amarillo 20mins 30g Centennial 10mins 30g Amarillo 10mins...

I pay $11.95 NZD per kilo of DME or about $12.50 NZD for LME. If I went AG, I would pay $3.95 NZD for NZ Pale Ale base malt. When I do a 20 litre brew, it works out at about $2.50 per 500ml bottle. When I buy a local craft beer, like Epic or 8wired, it will cost between $8 - $12 NZD per 500ml...

Looks good. The base recipe I used (I am a kiwi and an unrepentant hop head) to create a NZ pale ale was this one below. It's based on "MashUp" which was a massive collab between a shed load of our craft brewers. They released the recipe to home brewers. I am planning to do it again and just up...

New Zealand's 8wired HopWired IPA. One of my most fav tickles.

What sort of ratio of each for say cascade amarillo/simcoe would people recommend? Looking to dry hop my next pale ale. 1 part to 2 parts etc.

what's the thoughts on this design? http://breweryconstructionguide.com My current setup and process is very hap-hazard and I looking for a no weld, IT nerd can do it too, type construction.

Cool, thanks for that advise, safale will remain in my brew cupboard :)

Hi All, I am considering my yeastie options and looking for some input. I shop with 2 different HBS's. One has safale (US-05 dry) and the other has wyeast (specifically I was looking at American Ale 1056 Activator). Now, the safale is just over $5 NZD (which is like 50c US I am sure...

hmm, OK. I was thinking of dry hopping, could this still be done in the primary a week or so out from when I bottle it?

Thanks for the comments. I guess its a bit like and expectant father... lol. I am hoping to turn out something drinkable, so I will leave it be for a week before moving it do a secondary.

I see this mentioned every now and then, but it doesn't (least to me) seem to be covered off in much detail. I am starting small, 1 gallon/1 litre (which ever tickles) sized patches. All grain mash, single pot as so on. What I am wondering, is the fermentation times. You see the 1 2 3...