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Beer Missionary

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Join Date:

09-04-2011

Last Activity:

02-11-2016 3:19 AM

Likes Given: 13

94 Likes on 69 Posts 

    ABOUT ME

  • 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

LATEST ACTIVITY

  • Posted in thread: Help I'm Stuck' on 02-09-2016 at 12:18 AM
    I had a hunch. I was there once upon a time as well.

  • Posted in thread: Help I'm Stuck' on 02-08-2016 at 01:12 AM
    Are you checking your gravity with a hydrometer or refractometer?Was your OG on target?If it's
    at 1030 do not bottle it due to the risk of bottle bombs.

  • Posted in thread: Hop aroma & flavor problems on 02-07-2016 at 02:00 PM
    For hoppy pale ales, I bitter at the start of the boil and then everything else is flameout
    steep and dry hop. For a 5 gallon batch (7 pre-boil, 6 post, 5.5 to fermenter) I typically use
    2-4 ounces at...

  • Posted in thread: O2 after 12-18 hours w/us-05 and imperial stout on 02-05-2016 at 12:35 AM
    With high gravity beers I add oxygen after 12-18 hours (prior to much krausen forming).
    Assuming you're sanitary about it, it's an extra precaution to ensure a healthy ferment. But I
    haven't done it w...

  • Posted in thread: Bru'n water wrong for no sparge? on 02-02-2016 at 03:21 AM
    8 oz gypsum and 4 oz CaCl Shall we assume grams, not ounces? Half pound of gypsum seems a touch
    on the heavy side.

  • Posted in thread: I need a strategy for water adjustment on 02-02-2016 at 02:53 AM
    I use 100% RO due to quite hard well water with high iron content. To keep it simple I have 2
    addition levels, adding all at the start of the mash:Hoppy beer: 0.2g Gypsum and 0.1g Calcium
    Chloride per...

  • Posted in thread: Apple cultivar advice, plus perry question. on 01-31-2016 at 06:47 PM
    I relocated my original dozen trees in year 3, then left for 2.5 years in China. On return I
    had to do a fair amount of pruning that past couple years to reign them into shape. They are on
    a mix of mo...

  • Posted in thread: W34/70 Yeast Question on 01-31-2016 at 06:34 PM
    I serve from a keg, but I do lager first. I generally stick with the 1 week per 10 s.g. points
    guideline I read somewhere. My pipeline is typically well filled, so I can be patient.

  • Posted in thread: W34/70 Yeast Question on 01-31-2016 at 12:39 PM
    Lager or ale, I pitch colder than my fermentation temp to not risk the temp drop signaling the
    yeast to drop out and head into reserve mode, I'll be brewing today with a 2L Wyeast 2000
    Budvar starter ...

  • Posted in thread: Moving to New Zealand on 01-30-2016 at 04:09 AM
    Being lazy and not posting full recipes, I can say NZ hops have ended up being in three of my
    staple recipes.Annual Russian imperial stout: Pacific Gem with UK Bramling Cross - both have a
    blackberry ...

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My father says, "hobbies are supposed to cost money".
1 COMMENTS
Posted: 
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 !

Richard
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