Home Town: Currently Salt lake City, raised in Allentown, PA
I’ve been a homebrewer since: March of 2012.
What is your favorite style(s) to brew? Hoppy Beers, IPAs, Stouts, Belgians.
What style(s) will you never brew? Right now its lagers and pilsners, but who is to say I wont brew them someday.
What was the first beer you ever brewed? How did it turn out? American Brown, at the time I thought it was good, not sure id feel the same way now.
Have you ever had a homebrew mistake that turned out great? I did a Belgian Tripel with American hops because I ran out [of traditional hops]. Everything in brew day went wrong: I added too much gypsum, the plate chiller clogged and then 24 hours into fermentation I was supposed to add candi sugar and completely forgot so I didn’t add any. The beer ended up taking 1st place as a Belgian blonde
What is your favorite beer recipe? My American Stout
Are you a BJCP Judge? If so, what is your rank and how long have you been judging? I am not a certified judge, however I have judged a half dozen great homebrew contests.
Describe your brew system. Single Infusion Cooler Mash tun with false bottom, converted keggle with two valves with elbow for whirlpool recirculation through my Blichmann plate chiller and chugger pump.
How frequently do you brew? Twice per month
What is your favorite malt? Crisp Caramel 50-60L. It has the richest caramel character and adds a nice rounded residual sweetness to IPAs.
What is your favorite hop? Why? Simcoe. It’s just a good all-purpose hop that has a nice blend of dankness and resin, and produces a pretty great hop aroma too.
Do you have a favorite or house yeast? What qualities do you like about that yeast? WLP001 is my most common. I also use dry English ale for the English beers and WLP545 for the strong Belgians. Wyeast 1272 for the malty crisp beers.
- Client Zach Belles
- Date December 6, 2015
- Tags Member Profiles