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09-01-2014 4:09 PM


  • I am a personal injury attorney from Chicago and a married father of two little ones. I started homebrewing in May of 2010, when my wife bought me a starter kit and a brew-in-a-box for father's day. I quickly progressed to forulating my own recipes and I am looking forward to becoming an all-grain brewer when I grow up. This forum has everything that a starting homebrewer needs to be confident that they can handle whatever comes their way. I look forward to asking questions and contributing knowledge gained from my experimental approach to brewing. Cheers!
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  • At this point, I'm just over a year into it, and I have made about 10 brews. Best success was with a Belgian Triple, a hoppy Brown Ale and an Imperial Stout (it really didn't turn out like an imperial stout, more like a strong porter, but good anyway). Right now, I am an extract brewer, I hope to graduate to all-grain soon.
  • I'm currently planning a Belgian Dubble and a Dogfish Head India Brown clone (go with what works, right?), then maybe a mead and a Burton Ale.
  • empty right now (**sniff**)
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  • a "mix" of a cream ale, a wheat ale and a brown ale. I was going for something a little sweeter than a traditional cream ale with a little more alcohol. I "riffed" off of the Vanilla Cream Ale recipe found here in the forum. The vanilla did not come through and the wheat is a little too much. I will definitely regroup and try again. Next time no wheat, no vanilla.
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  • Posted in thread: Nottigham crapped out? on 05-14-2014 at 05:14 PM
    Well, it just got a little higher, well after primary fermentation was over. I hope I don't get
    any off tasting esters. It is now fermenting at a cooler 65-68 degrees.

  • Posted in thread: Nottigham crapped out? on 05-10-2014 at 06:39 PM
    Added yeast at 68 degrees. Don't think it got much higher than that. I am letting it get higher
    now to keep fermentation going.

  • Posted in thread: Nottigham crapped out? on 05-10-2014 at 04:02 PM
    Hey all. Need some advice.I made a barleywine, OG 1.092. Pitched four packets of re-hydrated
    Nottingham into 6 gallons of wort. Krausen started after 6 hours. Now, a day and a half later,
    after some g...

  • Posted in thread: bourbon county stout - first attempt on 01-11-2012 at 01:16 AM
    well, since it's just a bittering hops, I go for a high IBU, since the flavor and aroma will
    boil away anyway. Yakima Magnum is a clean bittering hop that does not impart alot of flavor on
    its own. Th...

  • Posted in thread: bourbon county stout - first attempt on 01-10-2012 at 09:40 PM
    here is my first try at a goose island bourbon county stout clone. for any of you who have had
    this, it is thick and on the sweet side (finish gravity tested from bottle is over 1.040, i'm
    going a lit...

  • Posted in thread: Getting the most out of hops on 01-08-2012 at 03:42 PM
    I just tried the french press method to get more hop flavor and aroma in my partial-mash
    stovetop system. You can read about it here in other threads, but it seems that it hasn't been
    fully investigat...

  • Posted in thread: Wyeast Scottish Ale yeast, hardly any krausen on 11-23-2011 at 03:08 AM
    I just brewed a Scottish 80. Fermenting since Sunday. The krausen was noticeably smaller than
    every other beer/yeast combo I've tried to date. krausen is now basically gone two days later,
    but still b...

  • Posted in thread: plums on 11-08-2011 at 03:40 PM
    I plan on enhancing the flavor with some malts with plum overtones (like Special B).

  • Posted in thread: plums on 11-06-2011 at 03:25 PM
    I am in the beginning stages of formulating a "winter warmer" recipe. Thinking about a
    higher-gravity ale, a little roasted malt, a trappist high gravity yeast AND plums.Anyone have
    any experience wit...

  • Posted in thread: Put 1 lb. of sugar instead of 1 cup! on 10-08-2011 at 03:03 AM
    for anyone who cares about how this turned out .... no infections, no oxidation problems. just
    a little dry and boozy, but otherwise drinkable.

John Eliasik Brewer, Attorney, Patriot Chicago, IL