Congrats Carlos Tobler - September 2014 Brewer of the Month!

Q:  PLEASE TELL US ABOUT YOURSELF AND HOW LONG YOU HAVE BEEN BREWING. 

My family and I have been living in the Midwest for over 30 years, between MN and WI. I come from an Italian -German family. I learned to make wine with my Italian grandfather and also with my father. One day I thought... why not make beer, honoring my German family.? I don't like beers that don't follow the 500 years law that Germany uses...in other words, patience and time, nothing done in 24 hrs.  Additionally, I have been brewing for almost 4 and a half years now. Q: What is your favorite beer?St._Gallen_Beer I like lagers the best, but like almost all of the beers; from Spring beers to Stouts, Oktoberfest in between.

Q: DO YOU HAVE ANY BREWING DISASTERS OR TIPS THAT YOU WOULD LIKE TO SHARE?

My recommendation is to give time when you brew. First, fermentation: ALWAYS 14 days. I rack and filter once, and then I rack for another week before bottling. I get a very clear beer. Then 2 weeks for carbonation, and 2 weeks for conditioning. This is an ART and needs care, love and patience. I use Irish Moss ( for clearer beer ) during the boiling as well as maltodextrin for softness.  Read, read, read....But, the important thing is that you do your own experimenting in order to get the best beer. When you use hops, learn as much as you can about the hops and then start using minimum amounts moving up until you get the right taste. As for a disaster... well, I produced a Spring Honey Maibock beer. It is delicious, whatever bottles were left over. I learned the hard way... I added honey after the fermentation and racking, then I added the granulated sugar for carbonation. I am glad the bottles were in boxes because 30% of the production lost because of too much pressure. Bottom line, be careful with sugar and honey!
Q: Who would you most like to share a beer with?
I like to share the beer with friends and family...and of course myself!