3,576 reputation
1716
bio website northernbrewer.com
location Minnesota
age
visits member for 3 years, 10 months
seen Jun 19 '13 at 21:20

I am a customer service representative for Northern Brewer Ltd. I have been home brewing for 14+ years. I am also a Master BJCP judge and the President of the Minnesota Home Brewers Association.


Jan
21
answered What are the pros and cons of adding specialty grains to the mash?
Jan
21
answered Should steeping grains be crushed differently than mashing grains?
Jan
21
answered Do you use a default/standard base malt? What are the advantages?
Jan
21
comment Should I shake bottles during conditioning?
When you bottle condition any beer the renewed fermentation can strip out or clean up some flavors that existed before bottling. In theory a faster more vigorous bottle conditioning would maybe strip out more flavor.
Jan
21
answered Yeast Starter Steps
Jan
20
comment Is there a problem if one forgets to sanitize caps?
It's unlikely to be a problem in this case but ultimately I don't think it's a good idea to tell people that it's not necessary when it certainly can't hurt and will build good brewing habits.
Jan
20
answered should i keep my carboy at current fermentation temp after moving from 75F+ to 68F?
Jan
17
answered How to get an oily mouth feel
Jan
13
comment Boiling bottle caps
The Northern Brewer website has been updated with the additional information on sanitizing the O2 absorbing caps. northernbrewer.com/brewing/o2-absorbing-caps-144-ct.html
Jan
12
answered What effect does the alkalinity of wort have on the fermentation cycle in beer brewing?
Jan
12
comment Boiling bottle caps
You information on the O2 absorbing caps is wrong. You should always sanitize your caps but with these in particular you don't want to sanitize them with one step, which is an oxygen based sanitizer and will saturate the cap with O2 making it ineffective. You do also need to get them wet in order to activate the O2 absorbing substance on the cap whether it is with the beer or an acid based sanitizer like Star San.
Jan
10
comment How to brew less than 5 gallons at a time?
If you can build your own recipes you can substitute dry malt extract for the liquid which keeps better after opening and is more easily measured. Just be aware the DME will give you 42 gravity points per gallon per pound and LME is only 36 points per gallon per pound.
Jan
10
answered What are alpha acids?
Jan
10
comment Belgian witbeer: Which fermentation temperature in comparison to a Bavarian Hefeweizen?
The banana I believe is an ester but is produced at different temperatures.
Jan
7
comment Belgian witbeer: Which fermentation temperature in comparison to a Bavarian Hefeweizen?
Here is a better illustration of how fermentation temp affect wiezen yeast: 62F-high fruit, low banana, low/no spice, 65F mod fruit, mod banana, mod spice, 68F mod fruit, mod banana, mod high spice, 72F low fruit, high banana, very high spice.
Jan
7
answered Maintaining Lagering Temperatures
Jan
7
answered Belgian witbeer: Which fermentation temperature in comparison to a Bavarian Hefeweizen?
Jan
7
comment Longevity of bottled mead
I had a fellow homebrew club member who entered a mead in a contest that was 23 years old and it tasted wonderful. Another member brewed a batch the year he got married and drinks one bottle on his anniversary every year. Some get better with age some don't but they are safe to drink.
Dec
30
answered What is the Maillard reaction, and why should I care what a duck thinks?
Dec
23
comment Beer Lost Through Blow Off Tube
Instead of using a blow off tube you can use anti-foam agents like fermcap-s to limit the foam in the primary fermenter. You add it when the foam is a few inches below the neck of the carboy. Whatever is added drops out after fermentation and doesn't affect the flavor and aroma and saves some of your beer from blowoff. northernbrewer.com/brewing/brewing-ingredients/salts-finings/…