Beer Missionary

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10-27-2016 12:32 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: Blacksmiths show your stuff! on 10-16-2016 at 08:57 PM
    I don't need another hobby, but it seems tempting seeing BentBrewer's work and having this shop
    in town: I've never even stopped in to avoid temptation to head down another rabbit hole.

  • Posted in thread: Plum Beer? on 10-01-2016 at 02:21 PM
    I just sampled my first bottle of a plum (actually prune) sour last night. After blending
    several 1-2 year old sours together, half went together in a carboy on prunes puréed in plum
    juice and sanitiz...

  • Posted in thread: Hello from Izola, Slovenia on 08-25-2016 at 02:54 AM
    Welcome. Ingenuity knows no borders.

  • Posted in thread: Crystal Rye Malt on 08-21-2016 at 02:16 PM
    I used 5% in a dark rye saison recipe and the licorice flavor screamed through. Decided I
    wouldn't ever use it again.

  • Posted in thread: Technique for first sour beer - advice needed on 08-17-2016 at 02:10 AM
    I don't think you've missed anything. I don't think you need to boil the wort you set aside
    assuming you draw it off at the 170 noted. I'm assuming to get to 170, that it'll be above 160
    for at least ...

  • Posted in thread: Noob in WI on 08-13-2016 at 02:59 PM
    Welcome from Burlington WI

  • Posted in thread: Spike Brewing Kettle Giveaway on 07-27-2016 at 02:05 AM

  • Posted in thread: My Meandering Sour Scottish Ale on 06-15-2016 at 12:24 AM
    I've reduced it once, and yes it changes the flavor. It's of course more of a cooked cherry
    flavor, more like cherry pie. The flavors were of course much more concentrated and sweet
    before fermenting....

  • Posted in thread: My Meandering Sour Scottish Ale on 06-14-2016 at 02:02 AM
    I think you'll end up racking out from under the fruit. It'll take a long time to drop on its
    own as intact as it looks in the picture.

  • Posted in thread: My Meandering Sour Scottish Ale on 06-14-2016 at 02:01 AM
    I've never used mahlab separately, but when I use cherries they are from my little Nanking bush
    cherries which are small, tart and have the pits in them. I vacuum pack and freeze the whole
    fruit. When...

Following Stats
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 !