Independent technical troubleshooting for commercial and craft breweries — increasing extract and throughput, cutting downtime and cost, and getting lautering, filtration and fermentation running right. Grounded in brewing science, proven at production scale.
I troubleshoot the full brewing process, grist to filtration. These are the areas where I go deepest and deliver the biggest, fastest gains.
Core specialism on both brew lines — optimising run-off, bed setup, cut-points and cycle times across Lauter Tun (240 hl) and Mash Filter (360 hl) systems.
Longer filter runs and lower powder consumption — proven gains from 4,500 to 6,400 hl/run and 120 down to 100 g/hl, cutting both downtime and cost.
Recovering lost extract, lifting brews-per-day and stripping out downtime — root-cause analysis of where yield, capacity and cycle time leak away.
Reducing operating cost across raw materials, energy and water — including enzyme selection and dosing strategies that cut spend without touching yield or quality.
Brewing at high gravity and with rice adjunct — managing mash performance, attenuation and enzyme support to hit gravity and flavour targets reliably.
Pitching, propagation, viability and repitching — keeping fermentation healthy, consistent and predictable batch after batch.
Nine years inside a major commercial brewery producing around 2 million hectolitres a year — delivering quantified gains in cost, throughput and quality across a multi-brand portfolio.
Every engagement starts by understanding the real problem — not the symptom you noticed first.
A focused review of your data, SOPs and the specific issue — haze, low attenuation, off-flavour, inconsistent pH. You get a written assessment and a clear corrective plan, fast.
For problems that need to be seen and sampled. Hands-on assessment of brewhouse, cellar and lab practice, with root-cause analysis and an implementation roadmap.
Continuous technical support for breweries scaling up or tightening quality — a standing line to expertise, plus proactive process-control and stability programmes.
Indicative starting rates below. Final fees are scoped per project and quoted upfront — no surprises.
A no-obligation call to understand the problem and confirm I can help.
Data review, troubleshooting and a written corrective action plan.
On-site investigation or ongoing monthly support, scoped to scale.
// Rates shown are indicative starting points. Project fees, retainers and on-site travel are quoted per engagement before any work begins.
I'm a Brew Master (Dip.Brew, CIBD · BSc Biology) with 9+ years in large-scale commercial production — running a multi-brand brewery producing around 2 million hectolitres a year.
I lead a 28-person production team across both Lauter Tun (240 hl) and Mash Filter (360 hl) brew lines, owning recipe creation, process optimisation and quality across every brand variant. I'm also a trained CILAS sensory taster — quality is something I judge by the numbers and by the glass.
Above all, I'm passionate about solving brewing problems. My work sits at the technical core of the process — lautering and filtration, extract recovery, fermentation and cost — helping breweries move from "why does this keep happening?" to a clear, documented, repeatable solution, grounded in brewing science and validated against real production data.
Tell me what's happening on the brew deck. I'll tell you honestly whether — and how — I can help.