Northern Brewer Chris
  • Member for 11 years, 1 month
  • Last seen more than 8 years ago
Getting custom beer crates in the US?
2 votes

I would contact this company. http://www.cwcrate.com/ They may be able to do custom printing on the crates or you could at least add one yourself.

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How to get rid of gas from mead?
4 votes

The wine wand or the mix/stir works well for degassing but you should be adding sulphites or campdem tablets before this process to absorb the oxygen and prevent oxidaton. Another great way to degas ...

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Storing a counter-flow chiller
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2 votes

The best thing to do with a counter flow chiller is to make sure it is clean and drained completely before storage. I will usually run boiling water through the chiller to clean but you can also use ...

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Yeast nutrient schedule for meads?
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6 votes

Here is a link to a document written by Steve Piatz who was the AHA mead maker of the year a few years ago. The method is often referred to as the staggered nutrient addition method. The types of ...

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CO2 Bottle inside or outside Keezer?
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4 votes

The co2 high pressure gage does show a lower reading at lower temperatures but the actual amount of CO2 in the tank is not decreased. When the tank is full the gas is actually in liquid form and the ...

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Can fermenting temperatures affect a beer's taste?
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11 votes

Fermentation temperature does play a pretty big role in how the beer is going to taste. If the temperature is too high you can get excessive amounts of ester production and also can produce higher ...

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Moldy taste appearing months after bottling
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4 votes

When a beer becomes cloudy after it is bottled it often means that there is some sort of bacterial infection. This could have been introduced in the bottle or before and it just took time to develop ...

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Is it necessary to heat honey when using it in cider?
0 votes

I personally would be too worried about bacteria in the honey. I would be worried about the cider having wild yeast and bacteria from the pressing process. I recommend adding potassium metabisulfite ...

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Will beer keep in a cask if used gradually?
5 votes

Untapped casks can be stored for extended periods of times as long and the bungs are secure and they are not leaking. If you would like to enjoy drinking the beer over an extended period of time you ...

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How long do I need to maintain my fermentation temperature?
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9 votes

It's best to keep it as constant as possible until the primary fermentation is complete. It can be critical when you are reaching the end of fermentation to adjust the temperature slightly as there ...

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Modifying flavors during bottling?
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4 votes

The hop bitterness will decrease somewhat as the beer ages and will also smooth out to a degree. The dryer the beer is the more the bitterness is going to come through because there isn't much ...

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Using a carbonation stone to force carbonate in corny kegs
1 votes

I have done this in the past but it has been a while. You will need a diffusion stone and a lenth of 1/4 ID beverage tubing about the length of the height of the keg. Attach the tubing to the end of ...

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How long can a yeast starter survive in the fridge?
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15 votes

It should be fine if you store it in the fridge for up to 1-2 weeks. I have heard you could let it go longer but to be on the safe side I would use it sooner rather than later. If you do let it sit ...

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Strong Sulfur from WLP 351 - how to clear it up quickly?
2 votes

You could try to bubble some co2 through the beer to off gas the aroma. If you connect the gas line to the out post and turn on the co2 and then release the valve at the top. I have done this with ...

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Anyone ever had their secondary fermentation bubble for 3 weeks?
5 votes

After beer is done fermenting there is still some residual co2 remaining in solution. The amount left over depends on the temperature you fermented at but if you raise the temperature of the beer the ...

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Can I use a Growler at bottling time and how long will the beer last in this.
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5 votes

Most of the growlers that breweries and brew pubs use are not rated for high pressure of bottle conditioning. These are the ones with the screw on caps. They are designed to be filled with pre-...

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What prevents contamination during primary fermentation?
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6 votes

Basically the process of fermentation is what prevents undesirable organisms from taking hold and multiplying in your primary fermenter. As the yeast reproduce they in effect take over the ...

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WYeast got warm on the way home. Can I still use it?
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10 votes

The Wyeast liquid yeast can survive warmer temperatures for some time and still be viable. Although the longer they are kept above 40F the less viable they will become. The only way to know for sure ...

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What exactly is yeast-bite?
3 votes

What you are tasting may be related to the carbonation level of the beer. If the beer is over carbonated it can develop a bite from the carbonic acid and can create a "twang" in the aftertaste. Also ...

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Will it harm my wine to shake the container?
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8 votes

Stirring of the must during fermentation to off gas CO2 is a technique often used in commercial wine making. The stirring will not only release the co2 which is toxic to the yeast but it will also ...

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Is it safe to open the lid of a fermentation container to stir the yeast and sugar?
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9 votes

You can absolutely open the bucket if you feel it's necessary to stir the must. There is very little chance of contamination if you are diligent in sanitizing everything that will touch the must. If ...

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To keep wine sweet when do I add potassium sorbate?
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2 votes

Potassium Sorbate won't necessarily stop an active fermentation. What it does is prevent the yeast from multiplying. It is better used as a stabilizer once most of the yeast has dropped out and ...

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How long will an extract kit stay good?
7 votes

The shelf life of a recipe kit varies based on what type of ingredients come in the kit. Yeast- Liquid yeast should be used within 3 months of the production date for best results but can be viable ...

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Is it possible to bottle condition without sediment?
3 votes

I don't see any way to bottle condition without having some sediment in the bottle. The sediment is the flocculated yeast that consumed the priming sugar to create the carbonation. Without viable ...

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When is pectic enzyme effective?
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4 votes

Pectic enzyme is most effective when added before fermentation starts. Once there are ethanols present the pectic enzyme will still work but will take longer to be effective.

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What is the impact of a second d-rest after 3 weeks of lagering?
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3 votes

Traditional German brewers would use a krausen from an actively fermenting batch to carbonate and this would also reabsorb the diacetyl. You can do the same thing by priming and pitching a pack of ...

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What to do when gravity comes out too low?
2 votes

The most likely scenarios for lower than expected original gravity are volume and sugars left in the kettle. If you had grater than 5 gallons in your fermenter you have in effect watered the beer ...

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How do you come up with a recipe to use for "Second Runnings"?
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3 votes

What you are wanting to do is basically a parti-gyle. This is where you run off multiple beers from a single mash. There are many different ways to go about this but the most common is to run off ...

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Sweet sparkling cider without pasteurizing, sulphites or lactose
4 votes

The best way to make sweet sparling cider is to force carbonate the cider using a kegging system. You will however need to employ some means of arresting the yeasts activity in order to either stop ...

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How low can a beer's final gravity be?
7 votes

I had a saison that finished at 1.002 that was fermented with Wyeast 3711 French Saison at about 84F. The attenuation rate of the yeast strain along with the use of fully fermentable sugars can bring ...

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