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01-02-2014 12:10 AM

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  • New Zealand
  • Brewing a good beer
  • Student
  • Fraser J Kennedy
  • Classic Rock
  • UC Brewing Club
  • Started brewing with my dad at 16 and became hooked by 18. I began full mash this year and with the help of my flatmates am brewing up some sweet joy. We recently got hold of an old 5 gallon pony keg system, parties are great!
  • I'm trying anything and everything, just sort of finding my strengths and flavors at the moment. Experimentation and interpretation
  • Marzen
    Captain Cooker ale
  • Cider
  • Christmas Ale
    Vienna Pilsner
    Chocolate Oatmeal Stout
    'Lucky' Belgium
  • Sierra Nevada Pale Ale
  • Male
  • In a Relationship


  • Posted in thread: Priming a Yeti clone for bottling on 09-06-2013 at 03:25 AM
    Dissolved CO2 is a hard one to gauge without lab equipment. basically I go on sensory. Pour a
    little into a tasting glass, if you see bubbles clinging to the side, or upon tasting can feel
    the sensati...

  • Posted in thread: Did I hurt my yeast? on 09-05-2013 at 05:50 PM
    Give it a while to kick in, depending on o2 and nutrients it can take up to 24hrs for visible
    activity. You were probably bang on the upper limit for pitching there. You might want to
    consider upping ...

  • Posted in thread: Goop in beer? on 09-05-2013 at 05:47 PM
    What color was it?

  • Posted in thread: Is diacetly rest a common thing to do? If yes, how shall I do it? on 09-05-2013 at 05:42 PM
    I've been playing round with DiAc rests in my lagers. I hit it up to 18 from 12 in the final
    2-3points before terminal. I find it helps really clean up the profile, including some of those
    unpleasant ...

  • Posted in thread: Priming a Yeti clone for bottling on 09-05-2013 at 05:37 PM
    Hey,Here's a good calculator from Norther Brewer your big beers, or ones that come out with a
    high fg, there is a good chance of some residual sugars, if you are too quick to move it into
    bottle thes...

  • Posted in thread: over attenuation WB-06 on 09-05-2013 at 02:47 AM
    Hi guys,I'm brewing a wheat with a 45/45 Pilsner to Wheat base and the remainder
    caramunich3.Mash temp 69*C, single infusion. I know this is high but get this, fg is
    consistently 1.009 or lower, og 1....

  • Posted in thread: Blending yeast for Belgian Wit on 08-30-2013 at 10:57 AM
    Hi,Thinking of blending two dried yeast strains. T-58 and WB-06, in order to creaste a 'Belgian
    Wheat' type aroma.Is this going to be overkill on the phenols and esters, and therefore hard to
    judge th...

  • Posted in thread: Gravity Readings -- Leave it in! on 06-27-2013 at 08:13 AM
    I have a friend who uses a large open fermenter for his homebrewing. He keeps the Hydrometer in
    throughout fermentation. To counter the krausen sticking to the outer of the hydro, you could
    use a smal...

  • Posted in thread: The apartment brewery on 06-21-2013 at 12:37 PM
    I love the photo's guys! Have to say that cheeky fermentation fridge in the side table was
    epic! I'm currently brewing in a small apartment in Yangzhou, China. Got a small 4gal (can push
    5 but not eas...

  • Posted in thread: Brewing in China, anyone near Yangzhou? on 02-12-2013 at 12:53 PM
    Hey guys, I've just moved to China from NZ.Was madly brewing back home before the move so keen
    to get amougst once more!Is anyone based in the Nanjing area (Shanghai too for that matter),
    I'm currentl...

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