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Mark Weusten
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  • Auckland
  • New Zealand
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Mark Weusten's Discussions

Fermentasurus

Started this discussion. Last reply by Mark Weusten yesterday. 2 Replies

Anyone using a Fermentasaurus under pressure? Supposedly you can ferment ales at 23c cleanly due to the pressure, maybe someone can comment. Also I am also wondering what pressure to set my…Continue

Gose -to salt or not to salt

Started this discussion. Last reply by Mark Weusten Feb 16. 2 Replies

Has anyone tried to brew a Gose and more specifically a fruit Gose. I want to do this recipe http://halobrewery.com/beer/Ion_Cannon which doesnt…Continue

Sour question

Started this discussion. Last reply by Sam DT Jan 26. 11 Replies

I have just done my first sour beer following the recipe on Brulosophy…Continue

GC award

Started Jul 28, 2016 0 Replies

Just a quick shout out to a nice bloke in the craft brewing world. I recently purchased a bottle of Eagle Brewing Big Yank which is one of my faves in the IPA department. It was flat, emailed David…Continue

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Latest Activity

Mark Weusten replied to Mark Weusten's discussion Fermentasurus
"Apparently pressure inhibits ester and fusel formation. I believe yeast is good to 15 psi and then slows fermentation."
yesterday
cjmc replied to Mark Weusten's discussion Fermentasurus
"Why the clean fermentation under pressure?   I've heard, only in relation to Saison yeast, that under pressure slows/stops fermentation.   (Just ordered one but has yet to arrive..) "
yesterday
Mark Weusten posted a discussion

Fermentasurus

Anyone using a Fermentasaurus under pressure? Supposedly you can ferment ales at 23c cleanly due to the pressure, maybe someone can comment. Also I am also wondering what pressure to set my spunding/pressure relief valve to? The fermenter can handle up to 35 psi but my PRV only goes to 15. Seems fairly new product not many youtube vids out there yethttp://www.brewshop.co.nz/fermentasaurus-fermenter.html?___SID=USee More
May 18
Mark Weusten replied to Crusader-Rob's discussion NEIPA's
"My last brew was the Grim Neaper NEIPA from Brewtopia. Recipe is here http://shop.brewtopia.net.nz/product_info.php?cPath=29&products_id=1131&osCsid=m79i17dph0t9cgc0u8l27jv0b4 Hopping a bit different, fist addition was first wort hopping…"
May 18
Mark Weusten added a discussion to the group Grainfather Users Group
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Reiteration mashing

I did an Imperial stout in the weekend and mashed two lots of 5kg grain to get the required abv. Week 74 Grainfather blog tells me tohttps://www.grainfather.com/blog/week-74-reiterated-mashing/"Start with your initial grain bill and the necessary volume of mash water. You will be mashing the same grist each time you mash. Say you start with 5.5 kg (12 lb) of grain, you will need 18.1 L (4.8 US Gal) of mash water and 14.1…See More
Apr 3
Crusader-Rob replied to Mark Weusten's discussion Gose -to salt or not to salt
"definitely salt IMO around 10g of Sea Salt use goodquality stuff, and 15g of Coriander (use indian if you can) should get you right."
Feb 16
Mark Weusten posted a discussion

Gose -to salt or not to salt

Has anyone tried to brew a Gose and more specifically a fruit Gose. I want to do this recipe http://halobrewery.com/beer/Ion_Cannon which doesnt have any salt. I am not concerned with sticking to style more wondering about if it will be just end up being a fruity Ber,iner Weisse without the salt addition.See More
Feb 14
Mark Weusten replied to FrozenWaves's discussion Tuatara..... Sold to DB
"Wakachangi will be next!"
Feb 1
Sam DT replied to Mark Weusten's discussion Sour question
"Yep, rehydrate but no starter - I'm too lazy/unorganised for starters haha"
Jan 26
Crusader-Rob replied to Mark Weusten's discussion Sour question
"10 caps no starter right? I've seen differing things - 1 is your way more caps no starter or less caps with 1 litre starter."
Jan 26
Peter Smith replied to Mark Weusten's discussion Sour question
"i got these online after reading of success somewhere i think they where $20 delivered so that would be 3 20L brews, I tend to brew 10L batches these days so maybe I do 5 caps to get 6 brews.  they yogurt took too long to kick and something…"
Jan 26
Sam DT replied to Mark Weusten's discussion Sour question
"I've been doing direct pitch of IBS support capsules 9-10 @ 28 C for a 24 hr fast sour - I threw my recipe up on the 2016 NHC thread if you want a look. My first few were done with grain inoculation but got a bit of unwanted funk going on."
Jan 26
Peter Smith replied to Mark Weusten's discussion Sour question
"No i used yakult sp? yogurt... I now have lacto capsules and will make a 1L starter....."
Jan 26
Mark Weusten replied to Mark Weusten's discussion Sour question
"Hey Peter, did you pitch Lacto from a brewshop?"
Jan 26
Peter Smith replied to Mark Weusten's discussion Sour question
"good stuff mate, my first sour developed a jammy tasting thing like preserved fruit jammy even tho it was sour...    trying again with diff souring culture..."
Jan 25
Mark Weusten replied to Mark Weusten's discussion Sour question
"Just an update, it did take off after 24 hours and I checked gravity last night making 4 days in fermenter it was 1.006 and tasting clean and sour. I have high hopes for this brew."
Jan 25

Profile Information

Favorite Beers?
IPA
APA
Stout
Pilsener
Favorite Breweries?
Panhead
Tuatara
Good George
Favorite Bars/Pubs?
Vultures

Mark Weusten's Blog

GF recipe competition

Posted on October 19, 2015 at 1:12pm 1 Comment

Here is a shameless plug for my recipe Jerry Collins Stout in the GF world cup recipe competition. If you think its any good please like it. Cheers
Mark

https://www.facebook.com/grainfather/photos/a.891021894297236.1073741840.638285086237586/891021980963894/?type=3&theater

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