tag:blogger.com,1999:blog-2743871471433418538.post1438459954339029857..comments2023-12-17T20:24:13.159-08:00Comments on Beer from the Motherland: O.S.B.Kieran Haslett-Moorehttp://www.blogger.com/profile/04562970144894398803noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-2743871471433418538.post-26824750256388898692008-12-13T20:35:00.000-08:002008-12-13T20:35:00.000-08:00Wellington water comes from several different rese...Wellington water comes from several different reservoirs and treatment plants so its hard to have an exact analysis but its generally soft, I leave it untreated.Kieran Haslett-Moorehttps://www.blogger.com/profile/04562970144894398803noreply@blogger.comtag:blogger.com,1999:blog-2743871471433418538.post-49936700237340362042008-12-09T11:37:00.000-08:002008-12-09T11:37:00.000-08:00Do you have an analysis of your water source? Hard...Do you have an analysis of your water source? Hard, soft? Mineral additions? The big ones are enough calcium and sulfates. It's also important to have your bicarbonate under control.Whorsthttps://www.blogger.com/profile/01784943453195129865noreply@blogger.comtag:blogger.com,1999:blog-2743871471433418538.post-58464325436175129962008-12-03T18:27:00.000-08:002008-12-03T18:27:00.000-08:00many thanks!many thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2743871471433418538.post-59317837580798798772008-12-03T13:08:00.000-08:002008-12-03T13:08:00.000-08:00Tandleman, the pint was a standard arcroc tulip pi...Tandleman, the pint was a standard arcroc tulip pint glass. The angle of the shot did seem to distort it.Kieran Haslett-Moorehttps://www.blogger.com/profile/04562970144894398803noreply@blogger.comtag:blogger.com,1999:blog-2743871471433418538.post-45843900875198062902008-12-03T13:06:00.000-08:002008-12-03T13:06:00.000-08:00Hopping regime (for a 19 lire batch, I brew in 45i...Hopping regime (for a 19 lire batch, I brew in 45ish litre batches but boiled in 3 kettles)<BR/><BR/>46g Fuggels at 60min<BR/>100g NZ Styrians at flameout<BR/><BR/>90 minute boil. <BR/><BR/>Fermentation is in 19 litre corny kegs, s-04 pitched at 22c fermented at 18-20 for 7 days then raised (with an electric blanket) to 22c for 4 days. Beer was then primed with a handful of white sugar and fined with a pinch of agar.Kieran Haslett-Moorehttps://www.blogger.com/profile/04562970144894398803noreply@blogger.comtag:blogger.com,1999:blog-2743871471433418538.post-61138654104457224972008-12-02T20:27:00.000-08:002008-12-02T20:27:00.000-08:00What temp are you pitching and what temp are you f...What temp are you pitching and what temp are you fermenting at?Whorsthttps://www.blogger.com/profile/01784943453195129865noreply@blogger.comtag:blogger.com,1999:blog-2743871471433418538.post-30314095948552324272008-12-02T15:56:00.000-08:002008-12-02T15:56:00.000-08:00That looks like an Antipodean version of Lees Grip...That looks like an Antipodean version of Lees Grip Glass. Or you hand was shaking!Tandlemanhttps://www.blogger.com/profile/06804499573827044693noreply@blogger.comtag:blogger.com,1999:blog-2743871471433418538.post-56805156655594551872008-12-01T13:16:00.000-08:002008-12-01T13:16:00.000-08:00Lovely,Can I pry out how more hopping info? Recen...Lovely,<BR/><BR/>Can I pry out how more hopping info? Recently my bog standard bitters have been overpowered by hops and have become a bit one dimensional. Trying to achieve a nice hop aroma/flavor without the beer becoming one dimensional. This is an area I struggle with. Not surprisingly the issue is most noticeable in my sub 4% beers.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2743871471433418538.post-10794319822984602332008-11-29T22:51:00.000-08:002008-11-29T22:51:00.000-08:00Looks delicious! Loving the tagline too. ;)Looks delicious! Loving the tagline too. ;)Greig McGillhttps://www.blogger.com/profile/08159929906208157846noreply@blogger.com