3,591 reputation
1819
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.


Feb
2
comment Home brew, acetylaldehydes and hangovers
Check out the latest post on the Northern Brewer blog about this exact subject. northernbrewer.blogspot.com
Jan
24
comment Yeast Starter Steps
I would guess that the final number would be a little less that double the amount if using only one pack.
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
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
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
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
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
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
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/…
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.
Dec
17
comment Should I shake bottles during conditioning?
The shaking keeps the yeast in suspension and can wake dormant yeast to process the priming sugar. It is the same effect that a stir plate has on a yeast starter.
Dec
15
comment I need some clarification on the use of Lactose
Since many RIS can suffer from under attenuation and heavy use of crystal malts, I would suggest adding the lactose after fermentation. This way you can control the amount of body the final beer has.
Dec
9
comment Liquid malt extract storage
I would say beyond a 6-8 weeks.
Dec
7
comment Crystal Malt - How does it influence head retention?
The primary contributors to head retention are high molecular weight proteins and isohumulones which are alpha acids from hops.
Dec
3
comment How do I improve my palate?
If you take a minute or two every time you pick up a beer to stop and make mental notes about the aroma, appearance, flavor and mouthfeel you will should start to notice more and more flavors.
Dec
1
comment What is cold crashing?
The amount of time needed for cold crashing will be dependent on the strain and flocculation rate of the yeast you are using. Highly flocculant strains can clear in less than a week.
Nov
30
comment How to clean yeast
I have heard that you should boil the storage water to drive off any disolved O2 so the yeast will stay dormant during storage.
Nov
26
comment Chloramine effects in small quantities
The britta filters are not the best option but they do remove some of the chloramine. If you needed just a small amount of water you could run it through a couple times to improve the results.