Name: Alex Smith
Age: About half century
Occupation: Computer hardware design manager at Intel Corporation (remote).
Years Brewing: Almost 16 as far as I can remember.
Brewing History: Started extract around 2007, although was quickly relegated to the garage after other family members objected to the hop aroma. Switched to brew-in-a-bag (BIAB) all-grain about two years ago, which has made a significant, positive improvement in the quality of my brews. My extract brews weren’t bad, but generally turned out darker than desired and weren’t as true to intended style.
What got you interested in brewing to start: I “won” a silent auction for a Sierra Nevada Celebration Ale clone kit from a local brewing supply store. I borrowed equipment from a coworker, who hadn’t brewed in many years. The results were favorable, so I invested in my own equipment. This coworker now brews most weekends with newer, more capable equipment.
What kept you brewing: I mostly kept brewing for the social aspect. I would generally give away more than I would drink myself especially in the beginning. Later several friends also started brewing, so we would trade results. However, I would generally only brew once or twice a year. I would time my brewing with the weather, so that I could reasonably ferment in my garage without temperature control.
Becoming a member of FLOPS in late 2022 has increased my enthusiasm for brewing. I am brewing more frequently than ever and enjoying the results more now. I quite enjoy sharing my brews and tasting others’. I also feel like I still have a lot more to learn.
Current brewing rig: I am currently using a 10-gallon Megapot on propane, Big-mouth Bubbler glass fermenter, large hop spider, and a copper immersion chiller. I recently got a Bucket Blaster, which helps me clean my equipment. I have been using Cornelius kegs for a while, but also sometimes bottle for distribution. I just purchased a modest kegerator, which I will also use for fermentation control with an Inkbird temperature controller and heating blanket.
Some software tools I appreciate are the hop-comparison tool at http://beermaverick.com and recipe tools from http://brewfather.app/.
Any rules you have for brew day: Take your time. It often takes me a little longer than I expect, but I like to keep my day relatively open so that I am not rushed. Beer brewing requires some beer drinking, but not too much. I take notes while brewing to compare when tasting the end results. I usually spend some time while waiting for water heating or wort boiling to clean my garage a bit, and I always clean my equipment after brewing. I share my spent grains with my flock of chickens.
Best brewing advice you were given (and by whom if you can remember): Check your fuel before starting or keep some spare – my friend Art, who ran out mid-brew and had to use his camp stove to finish. Focus on cleanliness and sanitation – most every brewer I have met. Keep some dextrose or DME around if pre-boil gravity is low – Todd, who found after mashing that his mill adjustment had slipped. If you don’t like your brew, give it some more time to condition – also Todd (coworker).
Most influential brewing tip you learned: Learning about enzyme activity during mash has helped me understand the importance of mash temperature. Fortunately I learned this before starting all-grain brewing. Also learning about the brew-in-the-bag method was instrumental in my shift to all-grain with my current brewing. I do squeeze the bag!
I have recently been reading the exBEERiments at http://brulosophy.com, which have been very educational. There are many variables, which seem to have less impact than many suggest.
Your tip for new brewers just getting started: If I were to start fresh, I believe I would go the electrical way – 220V equipment if possible. I may still convert someday.
I also try to keep things relatively simple, which is one reason I do BIAB. I appreciate a good basic ale over a mediocre esoteric brew most of the time. One can make great beer with a minimal number of different grains and hops, which also allows for better appreciation for specific grains and hops. I often limit to three grains and three hops – sometimes fewer.
Go to beer style for consumption: I generally gravitate towards IPA’s when such an option exists. I am least likely to choose a sour, but I have experienced a few I liked.
What’s on tap at your brew house right now: I just finished consuming my dry-hopped blond ale and a centennial hopped IPA. I have a hazy IPA in the kegerator right now.
Favorite beer style to brew: The most common style I have brewed would be a West Coast IPA. However I enjoy also brewing Belgian ales, stouts, and more. I have never tried brewing a lager, but now that I have temperature control, that might change.
What’s your next brewing related project: I might try for a Belgian triple or imperial stout next. I want to convert my recently acquired kegerator to dual tap capacity. I also recently purchased a grain mill, which I will try on my next brew. I am looking to increase my efficiency with the BIAB methods.
What do you want everyone to know that wasn’t asked here: I am relatively new to the club and the area, and I appreciate the welcome I have received so far.
I grew a couple of hop plants at my previous home and am considering doing this again here.
