Beer Missionary

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07-06-2015 1:43 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: Conical boil kettle…….. on 07-05-2015 at 07:18 PM
    If I do greater than an 8 gallon batch, I boil in my 50L conical using a heat stick suspended
    down the center. Works well. I use a pump to circulate through a chiller. One drawback is the
    thermal mass...

  • Posted in thread: Beer gun but no Co2 splitter on 07-05-2015 at 03:52 PM
    That should work fine. The splitter is simply to supply CO2 to the keg for pushing the beer out
    and also enable the bottle purging function on the beer gun with only one gas supply.

  • Posted in thread: Expiration date on pumpkin beer? on 07-05-2015 at 03:45 PM
    If sanitation is good and oxygen was kept at bay, I don't see why it wouldn't last. The extra
    time probably also gave time for the spice flavors to meld too. I'm assuming it was lowly
    hopped which als...

  • Posted in thread: Safale S-04 Cider on 07-05-2015 at 03:35 PM
    My only complaint about S-04 is that the lees are light and fluffy and easily disturbed.I found
    that as well. I had somewhat similar lees with Cote des Blanc. The WLP Saison III, D47 and
    EC1118 were w...

  • Posted in thread: When is yeast starter finished? on 07-03-2015 at 11:37 PM
    Check gravity of your starter wort before and after. If it was overheated enough to drop
    viability, but not kill everything, then it'll take time for them to slowly build back up. You
    may need to step...

  • Posted in thread: Safale S-04 Cider on 07-03-2015 at 01:02 PM
    I used S04 as one of 5 different yeasts in a divided up batch of pear must. The S04 was really
    sulfurous compared to the others. I was able to work out most of it, but still was my least
    favorite vari...

  • Posted in thread: Torrified wheat during secondary on 06-28-2015 at 02:04 PM
    No. I never think of cider needing a head.

  • Posted in thread: Torrified wheat during secondary on 06-27-2015 at 01:12 PM
    Without a mash to convert it, you'll ruin it as a starchy, protein rich hazy mess. If this is
    your first overall, keep it simple and enjoy it headless and clean. Practice getting the
    fermentation proc...

  • Posted in thread: Stone: Old Guardian Let's clone this! on 06-05-2015 at 03:55 AM
    Get Stone's book. It's in there along with most of their other original staples. 282679

  • Posted in thread: Is lacto souring supposed to smell like funky cheese? on 05-31-2015 at 02:18 AM
    I've only done one sour mash. I used plastic wrap to cover. I did not purge the headspace
    (which was half the height of the 5 gallon cooler). I inoculated with a yogurt with lacto
    bulgericus in it. It...

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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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