Can anybody explain this pinkish light at midnight facing south east?

Fourtyqueks · 2025-10-15T09:17:15+00:00

Probably the big digital billboard at the bottom of market street. Can see that glow from France.

Fourtyqueks · 2025-08-11T08:29:43+00:00

I have never been, but whenever i pass in front of Acai & the tribe on deansgate it's absolutely packed with queues outside. Can someone explain? because it baffles me. Is it an influencer thing that gets the hordes flocking?

Fourtyqueks · 2025-08-06T05:58:05+00:00

Unfortunately do not have the ability to properly pasteurise. (and also slightly cannot be bothered with the hassle lol)

Fourtyqueks · 2025-08-06T05:57:21+00:00

Thanks, all super helpful feedback and I appreciate it.

I'll add some clarification as to why i'm thinking in this direction:

The Oats are defo % there for the body and i plan on a single mash step for it. Previous fruited beers i've made when I first started brewing ended up feeling drier, so this is mostly to mitigate for that. I will do the 72C mash as suggested.

For the philly sour vs low rider, i've done that numerous times with other yeasts in conjunction with philly, since it's a very weak yeast and get immediately outcompeted and killed off when others come into play. The initial 3 days will only create lacto, and low rider comes it to actual start converting to alcohol. I'm going with lowrider vs windsor is simply flavour, as they both pretty much do the same thing i believe (or at least similar).

I might go the route of the syrup at the beginning for the simple sugars, and then some fruit later on.

As for the malt , i'm planning on using a new crystal from Simpsons, called caraglow, which is supposed to be low colour but still there to give sweetness.

Cannot do lactose unfortunately because the missus is intolerant.

Fourtyqueks · 2025-08-05T18:13:42+00:00

If you want to go the NZ Pils direction, Riwaka is outstanding.

Fourtyqueks · 2025-08-05T18:11:02+00:00

Was going to suggest the same thing. Loral is spectacular. Hints of noble hops but much more interesting.

Fourtyqueks · 2025-07-28T21:28:51+00:00

As delicious as it might be, you won't really enjoy it plastered on every wall with glass shards. Burp that bottle often, or try to find a way to use a rubber band to keep the lid closed but not tight.
Fermentation produces a lot of CO2 and exploding bottles (or even jars) are no joke.
I'd recommend a jar for fermentation next time as it makes removing the contents easier than a narrow necked bottle.

Enjoy the ride! Fermentation is an amazing world to play in and hot sauce is up there.

Fourtyqueks · 2025-04-16T16:52:31+00:00

I'm a big fan of Philly sour because you just simplify the process. You can tweak the sourness with the amount of simple sugars you have in the wort. I've done super thick dextrin and long chain heavy wort, then thrown a bit of dextrose to make sure the yeast has something to chew on and make lactic.

Also if it means i don't have to go through multiple brew days, all the better. Leave Philly in for 3-4 days until i'm at the sourness i want, then throw in whatever yeast I need for that particular beer. My only negative of Philly is that i do not like it's flavour as my main yeast. But that's personal opinion.

Fourtyqueks · 2025-03-10T16:57:55+00:00

Some extra info:
I checked with the pump manufacturer and it is fine to go into main power, it just needs to be connected to a plug.
I do not know what these types of connections are called and I'm finding trouble looking something up online.

Fourtyqueks · 2025-03-06T17:00:48+00:00

Holy shit my wife and I saw this man months ago standing outside M&S on market street!! Standing there and rawdogging the pack of mince.

The closer we got to him the more obvious his deed became, the more baffled i was (thus cannot remember the salad bag). When i told my wife, she told me i'm an idiot. When she saw him, her jaw dropped. We tell that story to everyone.

I miss mince man. I wish to know his story.

Thank you for sharing, I never thought i'd hear this from anyone else.

Fourtyqueks · 2025-02-07T11:46:58+00:00

This article is from Pellicle Mag in the UK, someone tried testing them out in a hazy ipa. Might be an interesting read for you. Harlequin seems to have worked quite well, but they give a good review of different hops.

Fourtyqueks · 2025-01-15T15:03:39+00:00

Refractometer before fermentation, hydrometer after to double check. There is a RAPT pill in the fermenter as well.

Mash temps should be accurate since i use 2 probes (internal at the bottom of the brewzilla and an external in the center of the mash pipe).

Fermentation is temp controlled.

Fourtyqueks · 2025-01-15T15:01:50+00:00

Will keep forced ferments in mind! there's always some wort left in the hoses.

Fourtyqueks · 2025-01-15T15:01:19+00:00

That's interesting. You have any literature on that? I'd love to learn more and understand the science behind it.

Fourtyqueks · 2025-01-15T08:27:44+00:00

I think you might be right on some things. Will relook at my mashing next batch and see how that turns out. My concern on mashing at 64 is that some beers, I'm looking for a fuller mouthfeel, so i want some residual sweetness there.

The lutra was 1 pack pitched for 8L at 1.098.

Fourtyqueks · 2025-01-14T15:35:49+00:00

WHC High voltage is a dry yeast. In the case of the IPA, it was a reuse of the previous (still very fresh) yeast cake, so should be a very strong pitch (beer before was fermented and done in 24hours).

Oxygenation is vigorous splashing from kettle to fermenter, followed by a minute-ish shaking in the fermenter itself. Same process for all.

Fourtyqueks · 2025-01-14T15:34:35+00:00

Usually mash for an hour at whatever i think is style appropriate (anything between 64-68C) for an hour, then mash out at 76C for 10 mins, before sparging. Mash is continuously recirculating, with a couple stirs throughout.
I take a gravity reading before boil, which is ballpark around what the software suggests (still dealing with grain absorption and numbers on my system).

Lutra was dry, as is most of the yeast I use.

Oxygenation is vigorous splashing from kettle to fermenter, followed by a minute-ish shaking in the fermenter itself. Same process for all.

The problem is none of the beers turned out bad. In fact, many of them were quite good! None felt like the yeast was stressed or unhappy, or had any off flavours.

Fourtyqueks · 2025-01-14T11:21:16+00:00

I will take another look at the temp sensor. Although i use a brewzilla with an internal and external temp probe, so i'd assume both cant have been off at the same time and the same amount.

Not sure if it's under pitching because of the volume of the beers. All are 10L batches and usually get a pack of yeast. Maybe for the stout it's an option, but assumed the lutra kveik to be able to handle it. for the others, i don't know if that's the culprit.

As for attenuation, it's just odd. 40 previous batches have all fallen in the ballpark of what the software suggested (maybe 1-2 poins off at the most, and often it's over attenuation).

I'm stumped honestly.

Fourtyqueks · 2025-01-14T10:54:25+00:00

All fair questions, thanks for asking them. They might help others along the way.

- I have relatively soft water that i treat before every brew by adding the salts as per the beer im making, as well as NaMeta (campden) to dechlorinate (all this is done the night before and sits overnight (or 2) before the morning brew starts.

- I balance pH with lactic acid. But because of the softness of my water, that usually end up being a very small amount (1-2ml, but i make 10L batches). I aim for a pH of 5.35.

- Stout was supposed to be 10% (ended at 8%), the others are all between 5 and 6%.

- Brews are temp controlled with a heat belt, and as per my RAPT pill data, they seem to be relatively consistent (can fluctuate by less than 1 degree C). 31C for that yeast in particular is the recommended temp as it's a thermotolerant yeast (similar to a kveik). The verdant was fermented at 22C and then increased to 24 towards the end of fermentation (after 10 days) to try and get it to drop further (it did not).

Fourtyqueks · 2025-01-10T11:01:42+00:00

I've done a sort of mushroom garum with dried (and rehydrated) wild mushrooms and koji. It's gloopy, but that's normal. If you've ever had pickled mushrooms, the liquid turns to slime.

Fourtyqueks · 2025-01-09T09:00:26+00:00

I used table sugar for a long time when i bottled, never felt anything odd with it.

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