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01-27-2015 2:06 PM

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  • Buffalo, NY
  • teh brewing,birding,guitar,cooking
  • Electronics Engineer
  • Started in 2007. Was perfectly happy with my extract stovetop brews chilled in a sink of ice but now I have mash tuns, 10 Gal kettles, patio burner, three 6.5 gal carboys, recirculating wort chiller, weird bags and jars of stuff like brewing salts and foam control, freakin' stirplate, temperature controlled fermentation chamber, etc....

    WTF did I get into?
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  • In a Relationship


  • Posted in thread: First Competition? on 01-27-2015 at 01:53 PM
    Competitions are all over the place. You could easily get a 20 point differential between
    judges and competitions with the same beer.That's overstated. There are variations, but it is
    HIGHLY unlikely ...

  • Posted in thread: OxiClean Concentration on 01-27-2015 at 01:16 PM
    Oxiclean Versatile Free.Also, read this article about homeade PBW. I made ten pounds of it for

  • Posted in thread: How to Brew Better IPAs on 01-27-2015 at 03:34 AM
    With respect to the pale ale vs. IPA specs, as a BJCP judge, imho the lines are changing.If I
    could write the guidelines, only IBU and ABV would be the difference. Sub 6.5% ABV, sub 50
    IBUs= pale ale....

  • Posted in thread: Fermentation Question on 01-26-2015 at 06:52 PM
    Step away from the fermenter and let the yeast do what it has been doing for thousands of
    years. You will have beer.^This.They would probably use the oxygen you introduced, but at this
    point you would...

  • Posted in thread: How to Brew Better IPAs on 01-26-2015 at 06:46 PM
    I personally use flaked barley in almost everything (4 ounces is MAGIC for head
    formation/retention), but carapils does seem to help, too.Interesting. I'm about to brew an IPA
    that's a shot at Maine B...

  • Posted in thread: How to Brew Better IPAs on 01-26-2015 at 06:24 PM
    Also there is no need for Carapils. Head retention in a hoppy beer is always good.I don't know,
    I find Carapils helps with body too, even sub 1.010 IPAs I've brewed.

  • Posted in thread: How important is it to recheck Spec. Grav? on 01-26-2015 at 06:22 PM
    At 5.5 weeks, it's done. Take your FG for your records and package. The beer will probably look
    darker and be very clear, if the yeast are dropping out, it's done.

  • Posted in thread: Batch Sparging: Slow vs. Wide Open? on 01-17-2015 at 04:09 PM
    Hello all. I use a 10 gal home depot cooler for my mash tun; are there any reasons or
    advantages to slow sparging instead of just opening the valve wide open after vorlauf?ThanksI
    start slow, vorlauf,...

  • Posted in thread: Talk me off the kegging ledge... on 01-16-2015 at 04:52 PM
    So doing this, and left it overnight, both the tank pressure and regulator pressure needles
    dropped. I have a new set of washers coming in the mail today, but does this mean it is only
    the tank connec...

  • Posted in thread: New brewer mistake on 01-16-2015 at 02:55 AM
    I never realized that Saisons were so..thin.To add to m00ps point, Saison yeast is also rumored
    to descend from wine strains, which produce a lot of glycerine, adding again to mouthfeel. 3711
    in parti...

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