3,591 reputation
1719
bio website northernbrewer.com
location Minnesota
age
visits member for 4 years
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
23
comment Yeast nutrient schedule for meads?
Thanks Denny - That presentation is bit more technical but also has a bunch of good information.
Nov
30
comment CO2 Bottle inside or outside Keezer?
The low pressure gauge that reads what pressure the beer is under is not affected by the temperature of the co2 tank.
Oct
17
comment Is it necessary to heat honey when using it in cider?
Sorry, skimmed over that part. If you are still worried about the honey add the sulfites but I son't think they are necessary.
Oct
14
comment What are the effects of transferring a mash before lautering?
Did you re-circulate before you started your sparge?
Sep
26
comment How long do I need to maintain my fermentation temperature?
You should bottle condition at 70-75F in order for the yeast to process the priming sugar and create co2. If you keep them too cool they won't carbinate properly.
Sep
21
comment After how long of a boil will LPT1 and other head retention proteins denature?
What style of beer are you brewing? Styles with low amounts of long chain proteins and low AA% (ie. American Lagers) will not have good head retention.
Aug
30
comment Dry hopping a double IPA
taking into account that you are using a Better Bottle, the opening is much larger than glass carboys and hop bags are much easier to remove.
Jul
25
comment Can I use a Growler at bottling time and how long will the beer last in this.
The amount of pressure produced will vary based on the health and amount of yeast still present in the beer. In my experience when I have add yeast at bottling I have seen pressure high enough to push the dimple out that was created from the capper. The recommendation not to use the growlers for bottle conditioning comes from the manufacture of the product.
Jul
22
comment Can I use a Growler at bottling time and how long will the beer last in this.
The pressure created in the head space by the co2 produced by fermentation spikes during the first few days of bottle conditioning and is then gradually absorbed into the beer. This is due to the fact that co2 takes longer to dissolve into solution at higher temperatures than it takes the yeast to ferment the available sugar.
Apr
25
comment What is the impact of a second d-rest after 3 weeks of lagering?
I usually use Nottingham dry yeast since it is neutral and highly flocculant and is relatively cheap. If you want to use a lager I would use the safelager 34/70 or the S-23 but run as much as the liquid.
Apr
21
comment What to do when gravity comes out too low?
Have you calibrated your refractometer lately? If you added the 9.15 pounds of LME and steeped the specialty grains your OG should have been 1.068 in 5 gallons. What OG did you measure?
Apr
21
comment What to do when gravity comes out too low?
Do you have recipe details you can post? Was it all grain or extract?
Apr
5
comment Sweet sparkling cider without pasteurizing, sulphites or lactose
You can use an artificial sweetener like saccharin that won't ferment but I would personally use pasteurization before adding that.
Apr
1
comment How can I restore the shape of syphon tubing?
I don't know where you purchased the tubing from but if it was from Northern Brewer contact customer service at info@northernbrewer.com and we will send you a replacement.
Mar
10
comment Liquid malt extract storage
@Room3 - This is a frequent question I get from customers and I was curious what others recommended since I don't deal personally with LME in my own brewing.
Mar
8
comment Measure water before or after adding Malt Extract?
Make sure you take into account the fact that water expands when heated. 5 gallons of 210F water won't be 5 gallons at 70F. Take your volume readings at the same temperature and you should be able to predict your boil off after a few batches.
Feb
15
comment What causes beer to have a “plastic bag burp” taste
Perception of flavor has everything to do with one persons physiology. Everyone tastes things differently and has different descriptors for what they are tasting. For example, not everyone can perceive diacetyl but it doesn't mean it's not there. I think this question is on topic and relevant to off flavors in beer.
Feb
14
comment What do I need to refurbish a corny keg?
One other thing you may have to replace are the poppets, these are the most common source of leaking. One trick that that can help the poppets seat better is to use some food grade lubricant on the rubber gasket before you re-assemble. This can keep the poppet from leaking. It's also a good idea to lube all the gaskets before use.
Feb
8
comment Propane v. Natural Gas
When you convert a propane burner to natural gas you will loose some heating power. Propane regulators dispense gas from 10-40 psi where your natural gas coming from your home meter is usually at 1 psi sometimes 2 psi in newer developments.
Feb
8
comment Why does my beer taste like bacon?
It may be difficult to discern a big difference between smoky flavors from process errors and from the roasted malt since they are produced by similar chemical compounds. I would think that the pH and not the temp may have contributed to the flavor, the last infusion seems fine. If you do see a spike in pH you can acidify your sparge water to avoid this.