Pommy

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Join Date:

05-09-2009

Last Activity:

05-21-2014 3:18 PM

Likes Given: 6

11 Likes on 10 Posts 

    ABOUT ME

  • Auckland, NZ
  • I'm English living in New Zealand for the last thirteen years, hence the name
  • Football
  • Mark
  • Northern English Indie, bit of this bit of that
  • Family Guy, South Park and all them are good for a laugh
  • Mission for 2011 is to perfect a range of beers, probably including English Ordinary Bitter, ESB, English Northern Brown, Stout, Porter, Pilsner and IPA... Might take a couple of years.
  • Changing every week
  • Normally don't use a secondary
  • Hoping to get my Kegerator in 2011
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Whats your Profession? on 04-13-2014 at 07:52 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 11:08 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
    also recently...

  • 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
    flocculation.

  • 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
    trial batch...

  • Posted in thread: Hello from ChCh, New Zealand on 10-21-2013 at 12:57 AM
    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 05:32 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 05:03 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...

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