Last Activity:05-21-2014 8:18 PM
Likes Given: 6
11 Likes on 10 Posts
Posted in thread: What's your profession? on 04-13-2014 at 06:52 AM
Full time dad, part time brewer, brewing consultant, and to make ends meet in the meantime a
baker of chocolate cakes.
Posted in thread: New Zealand pubs on 03-18-2014 at 10:08 AM
For a decent hand pulled beer up here your best bet would be Galbraiths or Vultures Lane in
Auckland, Vultures have two and Galbraiths has about 8 of their own on handpull, Brothers Beer
Posted in thread: Henry's Law on 02-04-2014 at 09:51 PM
OK I get that. Is there any way to know how long it would actually take, I'd be quite
interested to read up on this concept? I assume that the speed of equilibrium could be
increased by splashing, or ...
Posted in thread: Henry's Law on 02-04-2014 at 01:29 AM
I had a brewer explain to me that due to Henry's law there must always (in normal
circumstances) be the required amount of oxygen in the wort because as it cools it has no
option but to enter solution...
Posted in thread: Oxygenated beer on 01-27-2014 at 07:11 PM
You may be lucky as what you are explaining is basically this What yeast did you use? In a
nut brown the oxidation could provide a positive, if you can then I would brew another batch
but use a blow...
Posted in thread: Conditioning phase temps on 01-27-2014 at 06:57 PM
If you reached FG there will be no issues at all, lower temps simply help to promote yeast
Posted in thread: So who's brewing this weekend? on 01-27-2014 at 06:53 PM
I finally got my first brewday of the year yesterday. It's nice not to be so busy working that
I have time for more important things like brewing. Also looking forward to brewing the final
Posted in thread: Hello from ChCh, New Zealand on 10-20-2013 at 11:57 PM
Welcome Droogish! I started with kits and took longer than I ever should have to move on. Keep
reading and learning and you will be getting into all grain before you know it. Great to see
another NZ b...
Posted in thread: Is yeast washing really helping??? on 10-13-2013 at 04:32 AM
An interesting article. Still, if you keep 1% of the yeast you will have at most 1% of the
trub. Any bacteria, although always present, is a measure of fault in the process. When you
step up the yeast...
Posted in thread: Need help with next batch on 10-13-2013 at 04:03 AM
I would trust BeerSmith if you know any changes you may have made are reasonably accurate. It
wouldn't be the first time a different process was used than given in a book. When I started
brewing I fou...