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| bio | website | northernbrewer.com |
|---|---|---|
| location | Minnesota | |
| age | ||
| visits | member for | 2 years, 6 months |
| seen | May 17 at 17:29 | |
| stats | profile views | 44 |
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.
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Jan 21 |
answered | Yeast Starter Steps |
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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. |
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Jan 20 |
answered | should i keep my carboy at current fermentation temp after moving from 75F+ to 68F? |
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Jan 17 |
answered | How to get an oily mouth feel |
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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 |
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Jan 12 |
answered | What effect does the alkalinity of wort have on the fermentation cycle in beer brewing? |
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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. |
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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. |
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Jan 10 |
answered | What are alpha acids? |
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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. |
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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. |
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Jan 7 |
answered | Maintaining Lagering Temperatures |
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Jan 7 |
answered | Belgian witbeer: Which fermentation temperature in comparison to a Bavarian Hefeweizen? |
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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. |
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Dec 30 |
answered | What is the Maillard reaction, and why should I care what a duck thinks? |
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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/… |
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Dec 21 |
accepted | How long is too long to condition a beer in secondary without having to pitch bottling yeast? |
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Dec 20 |
awarded | Commentator |
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Dec 20 |
comment |
Yeast and Hop Longevity The hops should be fine. You can store them in the freezer for extended periods but they are fine at room temp for a few weeks. |
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Dec 20 |
answered | Concerns/Considerations for making mead with raw honey? |
