For equipment, it really all depends on what your end goal is and you don't have to go crazy/broke with buying equipment. You can upgrade with increments and every piece/system has its own learning curve, and most are not essential and only create more hasselhoff in the long run. The equipment you already have is probably fine, but brewing is a kind of hobby that new equipment can accumulate with every new batch... and forgetting what it's use is. ("Why the **** did I buy that again?" -Every Brewer Ever)
That being said, don't be adverse to getting new equipment, just be mindful of what its purpose is in the brewing process. And if you have an inner MacGyver, unleashing that can be more fulfilling, and less expensive. Or if you or a friend have an engineering inclination, go wild; see what you can create without spending mega-bucks. Also, it's a good way to get friends involved (if they're into building/engineering things).
For example you can build your own hop spider with little more than a PVC ring, muslin bag and extra long bolts. I like them for the hop clean up, some people will argue on its effect on fully extracting hop oils, but I've yet to see it being clearly noticeable on the palate. I find it to outweigh any shortcomings in the long run.
A DIY copper tubing immersion chiller is also easy to make.
I am a fan of pots with spigots on them, as they allow for recirculation. Completely non-essential, but I like the end result.
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Adjusting the recipe for a SMaSH couldn't be easier. And is a great way to learn what ratios of Hops/Malt/Water you gravitate towards... And is also great for trying out different kinds of yeast, which is its own ballpark.
It is also a good way to see how you're progressing as a brewer, and for testing out new techniques you come across.
As someone else said, living in NZ you have some choice hops readily available to you... On top of already being lucky enough to be living in NZ
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Some basics:
Depending on when you put in the hops determines its character in the beer.
+60 min, the aroma is entirely boiled off and only contributes to bitterness
45-30 min some bitterness and aroma
15 min and less - Only aroma/taste
Dry hop - Only aroma/taste and adds even more hop goodness to the beer
You'll find many recipes only call for an early (60 min) and late (15 and under) addition of hops. For longer boils you'll find hop additions as early as 90 mins.
Another technique is Continuous Hopping, in which you spread out the total hop bill over the boil and add them every couple of minutes or so.
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For mashing
Beta Conversion Temps 113–122 °F/45–50 °C
-20-30 mins
Alpha Conversion Temps 148–162 °F/64–72 °C
+30 min
Single temp mash
150 °F/65 °C
1 hour
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Go wild and have fun
