The Stringline Trick You Probably Don’t Know

[@prateekrajbhandari]

That string line hammer indent tip was gold!

[@gavinmcmillan6222]

Yep, I’ve never seen that

[@ArthurDentZaphodBeeb]

Until it is cut in half - ask me how I know😂

[@TS-wi8ew]

I love how you film other stuff in your videos, what's happening around you.. the dog, the chicken, saying hello to the sheep, glancing across the neighbourhood, chatting with the other builders etc.. the cafe at the end! It makes your videos all round interesting! :-) & that I want to visit Nelson!

[@ericandbrendag9100]

Thanks! Hadn't seen the hammer-string tip before.

[@markrichards8946]

Great channel, amazing work. I'm a carpenter from the UK, worked in Wellington 2005 to 2006, managing the complete refurbishment of the Te Puni Kōkiri - National Office, had an amazing time, met fantastic people and truly amazing/skilled trades people. Looking forward to your trip to Japan.

[@more.power.]

Thank you Scotty & Jess starting a Saturday morning with your channel always brings on a great weekend

[@goergeerwoll]

When I see Ray, I instantly become proud that I'm Dutch, even though I don't hold any patriotic values.

[@fergusontea]

Me, too, but my parents are Dutch. I was born in Canada. 🇳🇱 🇨🇦

[@reinierdehaan9549]

Go kaaskop !

[@TheToolnut]

The Dutch are great people, fine Christian European stock, 👍💪💪

[@fergusontea]

@@TheToolnut- That's disturbing.

[@vandyFixer]

If you're not Dutch, You're not much.

[@Analist93]

My favorite start of the weekend!

[@zeber75]

I was too late to say the same 😆. Well,maybe next week I'll beat you to it?! 👍

[@ewoutvandervijver8505]

As a Dutchman can’t wait to see Ray again. Jess and Scott keep up the good work. Love the videos every week 👍🏻

[@famousk1d]

I’m usually a silent watcher but with Ray being in the next episode, I can’t wait!

[@iteachtime]

This is amazing. Thank you, Scott, for showing the details of this build. I am still enjoying every episode as much as I did the first one I ever saw. Thank you for keeping the material fresh.

[@shaunkenny6922]

Love the safety with the net. I have never seen that on an Australian job. Good work

[@augshejais]

Always fun to learn new facts about the southern hemisphere! For me having always lived and only been up in Europe, well, it all just makes hard time for brain 😂 I mean - how can a south wind be freezing 😅 for us it is the complete opposite! Keep up the good work Scott! About that roof..I wonder where and how the underlaying membrane will go?! We usually put membrane onto rafters, then fasten it down with timber strips to also create ventilation and condensate/water escape route and just then on top goes the frame where actual roofing material is fastened. But hey, What do I know 😅

[@misteribeiro]

whoever is responsible for the interlude beginning at 9:29 has a talent for that sort of thing, i could actually see those interludes being pieced together to make a case for visiting a place be it New Zealand or anywhere else

[@greganixter7352]

Thanks!

[@benprice8383]

Hey Scotty, a great tip for trusses As long as you plumb up your end truss. Mark your top perlin at your truss centres and shoot the trusses where the marks are on the perlin. No need to plumb each one individually because they are parallel

[@kennethcampbell2323]

Have a great time in Japan. Great place for a holiday you will never forget

[@loganpirie4387]

The fall colour in Japan is something to be jealous of!

[@meestahwah]

I LOVE that short truss outrigger setup!!! Here in the US, we turn 2x4s on the flat and let them into the top cord of the end truss. They work, but aren't quite as stiff as what you built there.

[@The_IntrepidExplorer]

I love seeing the cherry blossom. Mean winter is coming for us and you have a scorching summer ahead.

[@chrisg2779]

Very excited for the Japan trip.

[@jsonny8905]

I’ve seen so many people snap string lines by hitting them with a hammer 😂 I wouldn’t recommend! Otherwise, nice work. Such a tidy and safe site

[@joshroelofs9490]

For the pizza dough - make sure the yeast is active, it should get foamy in lukewarm water. If the water is too hot it will kill the yeast. Cold water will slow the action. Don’t add salt and yeast together, as salt will kill your yeast. Add dry ingredients one at a time and mix thoroughly after adding each ingredient. Mix the dough wet, let it sit for 3-4 hours and then refrigerate overnight. It can stay in the fridge for a week, maybe a little longer. Take it out of the fridge a half hour before baking so the dough comes to room temp. Knead the dough a bit and then it’s ready to roll out and make a pizza.

[@mikegander305]

I like to add sugar to the yeast and lukewarm water, the yeast feeds on it.

[@TheSnaperboy]

But be aware, the dough temp doesnt get to high, or it will ruin the gluten

[@lx_anda]

Salt doesn't kill yeast. Dump everything together and mix

[@stuartbeckett8870]

Hi Scott, I have a recommendation for tools in Japan!! I went to a tool shop in Tokyo called Kurashige Tools, they focus on handmade hand tools, chisels, planes, saws, slicks, even hatchets. Absolutely amazing shop!!!!!!

[@tjnicholas]

Nice wee WeatherWatchTV forecast insert there :)

[@djscotty06]

Duncan does a good job describing the back ground details. And then when the weather is a bit different from forecast you know why. 👍

[@PabloEskimofo]

That stringline tip was such an aha! moment. So simple and so brilliant. Thanks for that one Scott! Cheers 🍻

[@mikegander305]

The tap shocked me! Definitely using that one tomorrow!

[@mitchsmith5490]

just smashed out every episode in the last week. a lot of 12 hour night shift binge watching. kia ora from the mighty waikato

[@taakahiborell7037]

Ray is a great New Zealander

[@andrewcarey7540]

Love to see Ray coming back

[@ohasis8331]

For a moment I thought it might be Paerau

[@Davey768]

@@ohasis8331 Yeah me too 😪

[@raminoman9459]

Sometimes the spacing for metal roofs is smaller for the end of sheet spans than the intermediate spans. Love your videos.

[@gr3gwendt]

Scott, I would love to see you meet up with Shoyan The Japanese Carpenter on your Japan trip. My 2 favourite KZbin carpenters in one video would be awesome.

[@izzyboss6875]

We got a “Scott Brown here” all is good in the world again.

[@lorenrickey5481]

Power lines/big deck you guys have fun with words. Ha ha.

[@hallonhasch]

Looking forward to your trip to Japan! Dream destination!!

[@dennis2376]

Thank you and have a great day.

[@perrymaxwell4488]

With all do respect Mr. Brown, the beauty of that string line knot is that it holds itself. The only thing the extra wrap around does is confuse and subsequently infuriate weirdos like me when they go to undo the string. (The reason i like your videos is reminding me constuction can have a chill vibe. Construction in the US can be so aggro.)

[@criss7998]

dope pro tricks

[@tegan48afol19]

hi Scott love your videos as im in Hamilton and a LBP builder and you have motivated me to getting back into building thanks for your awesome videos and keep it up

[@katrinabell7684]

Looking good SBC!! Chilly and sunny.. Springtime ☀️💐🎉😎

[@derhocker]

Helpful AND lovely video again! Love your channel! As your friends used to have a pizza place, they might have the ultimate pizza dough tips for Torsten ;) Keep up your great vids!

[@lespaul57goldtop]

Great Work Scott

[@mikegander305]

That safety net is a new one for me! I’d actually like to see a compilation of all of your safety procedures. We have nothing like that in southern Ontario, Canada. Pretty cool to see fall protection from other countries!

[@troyqueen9503]

Hello from Cowichan Bay🏝️

[@pwapwap]

Yea - NZ is pretty big on fall protection. Bit of a pain if you need something done up high and have to get scaffold installed where in the old days a ladder would have done the trick. But hey, if it saves lives.

[@Dakalberry]

@@pwapwapif, I like to see stats for ACC claims 2004-2014 vs 2014-2024.

[@pwapwap]

@@Dakalberry they are probably on the web, or at least you could easily do an OIA.

[@CrypidLore]

*Pizza Dough Response!* 2 cups lukewarm water 1 pinch sugar 1½ tablespoons active dry yeast 2 tablespoons olive oil 5¼ cups all purpose flour or bread flour 1½ teaspoons salt 1.In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with *Machine* or *Hand*. 2. *Stand Mixer* Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading) / 2. *By Hand* Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour). 3.Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.** Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 1-3 balls, let dough rest for 20 minutes. Place the dough in the desired pizza or cookie sheets (lightly oiled) and shape the dough into the desired shapes (using your clean hands). Top with your favourite toppings, bake for approximately 15-20 minutes until crust is golden and cheese has melted. Enjoy! **At this point, dough can also be refrigerated, place in plastic bag, remove air and tie securely up to 24 hours. Enjoy the basic but tasty pizza dough!

[@DGALVIN45]

OG Ray 💯

[@Julian-lv6ph]

Tip - tie two chalk lines together then you can reel it in back and forward to re chalk the lines.

[@daletanner6911]

That is a great idea! Thanks

[@gordonmacmillan8567]

I'm with Jess check your yeast and type. Make sure you are using the right yeast for the recipe. Love the Chanel great start to my Saturday morning in the Tron

[@user-bg9qs1ly4u]

(Danrley) Glad to see Ray´s back and longing to watch the Japan episodes, that will be awesome !!

[@馬場元-k3e]

Hey Scott! Im Japanese fan of your channel who is 3rd year apprentice builder in NZ. If you need to know anything for your trip to Japan, feel free to ask me!! Chur!!!

[@who_needs_a_handle]

What’s your fave tool store in Japan? I think their Makita stocks might get hammered.

[@DexBunny]

Rayunion!

[@LTWCarpentry]

Awesome video Scott !

[@JoshHodgman]

Surly we get a pizza oven build now in the bake yard and a side quest for the perfect pizza!🍕

[@graemehodges8387]

Loving following the build and seeing you back on the tools. Missing Jess, cameos are good, but maybe slot in a mini segment instead of a montage. Looking forward to the big trip too!

[@brendandarrow]

Ray coming back is exciting but I bet I’m not the only one who thought for a second that it might be Paerau! Sending my best from California, I hope he’s back on his feet and thriving.

[@Danthrax66]

You need to bloom the yeast in water between 110 and 120*F and add whatever sugar you are using in your dough to that so it can feed on it. I think adding salt too early can have a negative impact on that too so I end up just sifting the salt into the flour.

[@timbodtoolman7025]

Awesome job

[@robthewaywardwoodworker9956]

Just taking a break from drawing house plans to watch a little house building. with all the spans and loads involved, best to leave the trusses to the pros anyway, as they have the engineers onboard. Cheers.

[@RodrigoMadriz]

Here is something noticeable. There is clearly a good working relationship among those in the recent videos. Now two questions: 1) How do you guys deal when there are disagreements with processes, tasks or their order? And 2) How do you deal with a "difficult" colleague?

[@andymcvean9631]

Great Ep...thanks matey👍

[@justinkael3255]

Pretty sure we can't build our own roof trusses here in the states either. When we added on to our house, the framer had to get a truss company to provide engineering calculations to get the permit signed off from the city inspector. Once ok'ed by the inspector, the truss company will make them. The framer does the install.

[@lamtadatadatada]

I recommend japan open air folk house museum in kawasaki to see many examples of traditional buildings, look it up if in the area

[@amundsel]

For Torston - Whatever your dry ingredients are and your wet ingredients. make the two equal 50 degrees [so if its cold in your kitchen and the flour, yeast, salt n sugar are 18 degrees add your water at 32. If its a hot day and the dry stuff is 35 degrees then the wet stuff should be chilled to 15] Need two or three times with a half hour ret in between and put too much chees on. PS love ya work.

[@errolseager1292]

For Torston, my pizza dough recipe works every time, in a bowl add 1 teaspoon of active yeast (I keep mine in the fridge) 1/2 teaspoon salt (it has never killed the yeast) 1 teaspoon sugar, 1/2 cup warm water (ideal temp is 38C or 100F) leave until the yeast starts to froth, add 2 cups high grade flour or bread flour if you can get it, mix to bring it together then add a tablespoon of olive oil, I sometimes add herbs at this point, usually Oregeno, take the dough out of the bowl and knead for about 15 mins until the dough is smooth and elastic, roll and stretch into pizza pan, leave to rise, makes enough for a decent thickness 300mm pizza, put toppings on and bake at 240c (470F) for about 15 mins (I use cornmeal to flour the bench when rolling out the dough.

[@a.g8517]

excited for JP

[@johnhirsch5923]

pizzia dough secret is warm water (110 - 115 degress (F)) with honey in the water, after the honey is disolved, then mix in the yeast. Let the yeast rise for 75minutes. Good luck

[@gingerelvis]

I would love to go to Japan so much! Whllst you're there you can stock up on blades for your Makita circular saw! 😂

[@Hedriks]

Love the cherry blossom tree in the background at 8:09

[@grahammacpherson1589]

Hi Scott how is your friend pardo getting on ? Regards Graham ,

[@nigeldavies8900]

ahh its saturday morning my dose of Nelson

[@seth2908]

Hi Scott!

[@DaCheat100]

Can I just please vindicate Jess... asking if the yeast had expired was exactly the right question to ask! lol.

[@Davey768]

Make a video from a used tool shop in Japan. They hold a lot of golden stuff!

[@SeanByrne-vo1kf]

The shorts thing is funny, I work with refrigeration and freezer engineers from Australia and New Zealand, they all stay in shorts 363, working days of the year, Mad

[@Syncop8rNZ]

"The South" *camera points West* 😉

[@Wattyb2]

What glasses you wearing here, Scott? Dig them. Not sure if you’d mentioned it before or not.

[@-_James_-]

A good pizza dough starts with a Poolish made the day before and left in the fridge overnight.

[@shroder1]

Ray is great, but I think we all know who we hoped for when you said someone was returning.

[@theunknownunknowns256]

Use Edmonds Cookery Book scone recipe for your pizza base. As per 80's high-school home economics classes. Making pizza at school is a good day at school.

[@theunknownunknowns256]

Top with watties canned spaghetti, tasty cheese, and meats of your choice. Don't be a food snob it's cheap and hearty.

[@ericwolff6059]

And cold the next day, just like a savoury scone, unlike the yeast based ones.

[@scottbrady2349]

As an irishman, we pernounce it “per - lines”😂🤝🏻

[@dougieranger]

I’m not sure I’d be throwing my Tajima chalk line around. 😂 Great channel, it’s crazy you’re not allowed to build your own trusses.

[@ohasis8331]

Probably cause they are an engineered solution.

[@Hand-Driven]

I’ve told you this before, you are definitely allowed to build trusses if an engineer signs it off. I’ve done it multiple times. Coromandel.

[@nrhoofcare7724]

Dang, building roofs in NZ looks safe as with that scaff and net

[@Ae86Sam]

Please do a vlog or similar on visiting the tool shops in Denden Town Osaka. Toolaphile heaven.

[@Kernowwoods]

I’m enjoying the bouncing around dude. Looking forward to episodes in Japanese 🤙

[@themoderndayvintage7935]

Hey scott, Its always refreshing watching other chippies and the way they do things. Are the 750 purlins for wind rating there or is that just the standard width in NZ? 🤙🏼

[@djotter]

9:06 every tool is a hammer!

[@karlmanderson9177]

Pizza dough,1-1/2 cups of self raising flour, 1 cup of plain Greek yogurt, pinch of salt

[@hananc]

I allways make the one hour pizza dough from this video and it's allways a success Homemade Pizza Dough | Quick and easy recipe vs 72-hour fermented dough recipe

[@pauls4708]

Builders used to build there own trusses There were std designs for different spans,wind and roofing.But even a hip end introduces many more design factors. I also think that some quality and failure to adhere to the tables meant that that option was withdrawn. Many many houses now have quite complex truss designs. Your 3 degree roof for example cannot be built the same way that a 25 degree roof is built.The main thing is each truss is now specificaly engineered for its job by a engineering computer program

[@Aidan-tu4un]

Mix 14g fresh yeast, 300ml tepid water, 2tbsp olive oil, 1 tsp malt extract. stir. Pour into 400g ‘00’ flour and 100g rice flour with 2 tsp fine salt. Knead for 8 mins, leave in oiled bowl for 1 hour. Divide into 3 (or 4 for small pizzas). Knead into balls, cover on floured board for 2nd rise while pizza oven (or gas BBQ with pizza stone) heats up. Flatten, put on peel sprinkled with fine semolina, Tom sauce and fav toppings, cheese, bake for 7 mins (for first pizza, 6 mins for second) as oven gets hotter!! Enjoy

[@Pistol_Knight]

$50 for a Pizza!!!! Belt & Braces in NZ

[@franzfanz]

Hell (the pizza brand in the video) is notoriously expensive, especially if you get it delivered. If I'm being lazy then Pizza Hut or Dominoes is my go to. They're not as good, but I don't think Hell's premium price point is worth it for a marginally better pizza. If I'm willing to drive then local pizza places are way better and cheaper.

[@CJChild]

$50 will probably be for 2 of their most expensive pizzas.

[@tylerdobdob23]

I took it to mean, by the time he'd wasted all his own ingredients on his failed pizza attempt and then bought one it was a $50 meal.

[@CJChild]

@@tylerdobdob23 yeah true.

[@johnallen8094]

Funny you say that Scott, 50 years ago my father put an extension on our house , he used a teckton beam design a marine plywood sheet down the middle braced either side with a 4x2 glued with marine glue then plywood sheet covering both sides at 10 meter length. The building inspector said it’s way over engineered, my father said he was preparing for a big earthquake in Christchurch the inspector laughed his ass off ! Said Wellington would get hit before us ! This was in the late 70’s early 80’s my dad used forms for the foundation and it was an upside down T again the inspector said was he building the empire state building, the brick layer said it was really easy to lay the bricks as it was plum and square. His name was Ross Bush he asked my dad why such strong foundations should not be worried about that!H3 answered for quake proofing ! My Dad passed in 2003 then we had the quake 2010- 11. Ross ( he was also a keen cyclist) was killed ironically by a falling brick wall in the February quake! He was a talented bricklayer!

[@lorenrickey5481]

Maybe you should take a Craftsman Cafe pizza back to the crew next time?

[@Raffaz2006]

You lived in Edinburgh, how cold is it in comparison to there?

[@kevincorbin6273]

Same here in the U.S. where I live, can’t build our own trusses but can build stick frame and timber frame! Can’t figure it out?

[@tn8584]

Japan vlog yaaaay

[@iamdamo]

Loving the content as always Scott! (and Jess!) Why can't NZ builders build their own trusses? It would be great to know why that is a restricted item?

[@ryanyeager8433]

Japan let’s go!!

[@olgajoachimosmundsen4647]

How does this net work? We're setting up a house where some of the floors are 4.7m high on the tall side

[@nectar7081]

Torston's $50 pizza is bonkers!

[@vidpromjm]

I hope that was for 2 pizzas! everything is exxy in NZ but $50 take away pizza?

[@kennethbarber438]

like the safety netting. Is that a requirement?

[@Dakalberry]

Yes cost me $3000. On my last build

[@ouagadougou62]

Building roof, so much fun, it takes away the challenge if you have a net under. You can't fall, but I know it's a safety regulation. I'm curious about the trusses in the middle, some of them are wider and not using treated lumber. What is the reason or purpose?