Member Profile: Kieth Caines


Kieth Caines

What is your occupation (outside homebrewing)?

Spent 35 years in the Office furniture industry, Since 2014 I’ve been working with SceneAereo Aerial Photography, we’ve done some very interesting projects over the last year including commercial real estate, construction site progress and building thermal inspections.

What got you into homebrewing?

Started making wine, getting my juice from Magnotta.
Saw their beer wort kits tried a couple of those then discovered all grain and haven’t looked back.

What are your hobbies/interests outside of homebrewing?

I golf in the summer in the Richmond Hills Men’s league and enjoying all the time I can with my grand children.

How long have you been brewing and how many batches last year?

I brewed a few batches at the local Brew Kettle back 20 years ago. Picked up the All Grain in 2014.

Brewed 20 batch last year try to brew at least once a month.

Do you have any favourite styles you like to brew?

English Ales are favourite but enjoy most styles.

What kind of setup do you use?

Backyard brewer – Pot, Propane burner and Cooler, bottle conditioning – keeping it simple.

What is the worst beer you have brewed?

Brewed an IPA last year think it was contaminated somewhere in the process.

What did you learn from that worst beer?

Keep everything in the process Clean and sanitized.

What is the best beer you have brewed?

My Raspberry Hefewiezen is a crowd pleaser. But recently brewed a Spruce tip Winter Ale I’m pretty happy with. Harvested the spruce tips in the spring vacuum packed and froze them. The base beer is a English Strong Ale:

5 Gallon Batch
OG: 1.060
FG: 1.020
ABV: 7.3%
IBU 35

GRAINS
14 lb Pale Malt (2 row)
1 lb 2oz Crystal 65
6 oz Chocolate Malt

HOPS
1 oz Centennial (60 min}
3/4 oz EKG (10 min)
3 oz Spruce Tips (15 min)
3 oz Spruce Tips (0 min)

MISC
1 tsp Irish Moss

YEAST
1 pack of Escarpment Hornindal Kveik (with a 1 litre starter)

INSTRUCTIONS
Mash in at 156 F for 1 hour, batch sparge with 180 F water.

60 minute Boil
Ferment at 68 F

What is a change you have implemented that you feel made a big improvement in your beer?

Managing Mash PH and Yeast starters for good healthy yeast.

What advice would you give to a new homebrewer?

Keep it simple.

Read a lot of reference material, pod casts are great.

Keep brewing!

Do you have any certifications related to beer and/or homebrewing (BJCP, Cicerone, etc…)?

Not yet but considering BJCP.

If you could be a tree frog, what colour tree frog would you be and why?

Green I’d be in good company.