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11-26-2015 12:07 AM

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  • Previously on expat assignment in Shanghai from 2010 to 2013. Highlights were a pro/am collaboration with Boxing Cat Brewery in Shanghai during that time, later served at the Copenhagen Beer Fest as well as their brewpub and later was given full reign of recipe and process for an almost entirely late hopped DIPA with 14kg of hops in a 10HL batch at The Brew in the Kerry Hotel.
  • beekeeping,gardening,ice hockey,and of course,brewing
  • Engineering Manager
  • Dave
  • Started brewing in 2009 after getting book-smart reading and listening to podcasts for 4 years prior until the Honey-Do list shrunk. Went straight for all grain mini batches. The move to China actually introduced me to extract for the simplicity factor. I used extract kits for the first 18 months. In 2012 the whole family relocated here and I brought over my all grain equipment and cornies. I've now brewed far more batches in China than I had in the US before the move.
  • Too lazy to keep this up to date
  • Male
  • Married
  • Burlington
  • WI


  • Posted in thread: Best apples for making hard cider on 11-26-2015 at 02:26 AM
    I feel A 'recipe' for cider is like a recipe for making toast, or ice. Yup. Love Claud's book
    too, by the way.

  • Posted in thread: Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever! on 11-22-2015 at 08:13 PM
    I'm due

  • Posted in thread: Marris Otter vs Pale 2 Row? on 11-14-2015 at 02:15 AM
    No triangle test. The difference is so distinct it was obvious on my base malt trials a couple
    years back.

  • Posted in thread: Marris Otter vs Pale 2 Row? on 11-13-2015 at 11:31 PM
    I commonly use 50/50 MO and 2-row as the base of my American pale ales with a little light
    caramel (20-30). I used to use 2-row as the base with some Victory. I like the blend with MO

  • Posted in thread: 5 gallons of beer leaked from Keg overnight!!! on 11-07-2015 at 10:50 AM
    Take a sample just to see if there are any bitterness or other tweaks you want to make on the
    recipe. Then dump and re-brew. I see no good coming from attempting to salvage it.

  • Posted in thread: ECY on love2brew.com right now! on 11-07-2015 at 12:21 AM
    If anyone in the Milwaukee to Chicago area wants a fresh yeast cake from an October batch with
    ECY20 plus some mixed dregs, let me know. I have a growler full from the bottom of my conical
    which I cou...

  • Posted in thread: One food you have never had... but are curious on 10-25-2015 at 03:37 AM
    Any Asian street food, make sure you go to whomever is busy. No line = no go. I've never had
    issues when sticking with that rule.

  • Posted in thread: One food you have never had... but are curious on 10-25-2015 at 01:57 AM
    Hunan fish head such as this was my favorite dish while living in Changzhou. I had colleagues
    who would fight for the eyeballs. I never joined the fray though.311724The best part was after
    the flesh w...

  • Posted in thread: Lacto Fermented Hot Sauce on 10-08-2015 at 10:00 PM
    Place them on a paper towel by a window that gets sun. In a day or so some of them will have
    fully ripened.Excellent suggestion, but a week late. My mash is fermenting away now.

  • Posted in thread: First thread on 10-07-2015 at 10:59 AM
    The bulk of off flavor from high temperature occurs during the first stage of fermentation when
    the yeast are reproducing, done in 18-24 hours. When I home brewed beer in Shanghai I chilled
    my wort do...

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My father says, "hobbies are supposed to cost money".
December 11, 2012  •  04:10 AM
how did that order end up working out with the guys in US buying from China - looking to do something similar from New Zealand

thanks !


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