Dean Brundage
  • Member for 12 years, 1 month
  • Last seen more than 2 years ago
How do you sparge?
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43 votes

Sparge means "sprinkle". The purpose of sparging is to rinse all the sugars out of the mash. In concept, that's really all you are doing - rinsing your grain bed. It also halts enzymatic activity ...

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Too long in Primary Fermentation?
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43 votes

It takes three to nine days for yeast to ferment a typical wort. After yeast consumes all the available food (or produces too much toxic alcohol) it goes into a dormant stage, flocculates and drops ...

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Improving Your Brewing Significantly
42 votes

Temp Control for fermentation Hitting the happy-yeast zone prevents high-temperature off-flavors like phenolics and low-temperature under attenuation. There is a separate community wiki post on this ...

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Improving Your Brewing Significantly
28 votes

Patience For me, this mostly applies to fermentation. Allow it to complete then wait a few more days. After packaging chill undisturbed for at least two weeks so suspended particles fall to the ...

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What's the difference between primary & secondary fermentation?
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22 votes

Image from HowToBrew Rather than thinking about stages of fermentation I like to look at the lifecycle of yeast. There is a great interview with David Logsdon from Wyeast on the April 5, 2007 episode ...

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Improving Your Brewing Significantly
19 votes

Yeast Managment Yeast produce different flavors during the phases in their lifecycle. Pitching the right quantity of healthy yeast is in the top two most important things you can do to control ...

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Partial vs. Full Volume Wort Boil
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19 votes

Boiling is a fairly poorly understood process. That being said here is what I know. Partial-wort Boil Ups You probably already have all the necessary equipment Small footprint Easy to manage You ...

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Sanitation & Dry Hopping
18 votes

There is an infection risk any time you open up your fermenter and especially when you throw stuff into it. If you dry hop at the right time you reduce that risk. The alcohol built up protects ...

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How to grow yeast?
18 votes

The first thing you must learn how to do is make a yeast starter. This is simpler than making beer but your sanitation must be very good, don't be intimidated. Yeast Starter Mix malt extract and ...

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Why is it bad to pitch too much yeast?
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17 votes

Yeast produce different flavors during the various stages of their lifecycle. Overpitching shortens or skips their "growth" phase (maybe a better name is "division" or "budding"). The bulk of a beer'...

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How to store beer
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17 votes

Keep out of the light The cooler the better Store upright Carefully choose beers to store Be patient There are two major beer spoilers: light and oxygen. There is not much you can do about O2 ...

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What is the conversion rate between dry malt extract (DME) and liquid malt extract (LME)?
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15 votes

In short: 4.2 lbs DME DME = 0.84 * LME LME = 1.19 * DME The whyfor It depends on the manufacturer. Extracts and malts and adjuncts all have a "points per pound per gallon" rating that you can look ...

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Improving Your Brewing Significantly
15 votes

Using a Wort Chiller This has a few advantages: Better cold break Less chance for unwanted organisms to get a foothold Minimizes the time wort is in the DMS-precursor-producing temperature range ...

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Munich and Vienna Malt
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15 votes

Chez, you're in luck. I just wrapped up a double 1-gallon experiment with these two malts. Had the brew-bug one day & two 55 pound sacks of malt. My experiment was simple. I made gallon batches ...

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How does Irish moss work?
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15 votes

Proteins are one of the primary constituents of hot break. Some of these proteins are known as haze active (HA) and negatively affect beer clarity (they make yer beer cloudy). The proteins are ...

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[WIKI] How Do You Calculate Original Gravity?
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14 votes

This is a community wiki post. Anyone with more than 100 reputation may improve it. I get no reputation points for votes. Background Definition Specific gravity (SG) is a measure of density. By ...

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Improving Your Brewing Significantly
13 votes

Full Wort Boils Boiling your full volume of wort — as opposed to boiling a concentrated portion of your wort and then adding water to the fermenter to reach your full volume — will ...

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Do you filter water, or just use tap water?
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13 votes

Most tap water (in America) is good for brewing I recommend removing (filtering) or adding things to your water only if you have a problem with it. (Or want to create a beer with a historic profile, ...

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Skunking beer process
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13 votes

In short, it depends. The April 10th, 2008 episode of Basic Brewing Radio is all about glass and skunking. How Fast? Unprotected beer will rapidly skunk. I had a keg of blonde ale in the sun one ...

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Temperature Control for Fermentation
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13 votes

The wet t-shirt and swamp cooler method is probably insufficient for temperatures in the mid 90's. Controlling fermentation temperature is one of the best things you can do to make good beer! Like ...

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Is it important to weigh down a hop bag for dry-hopping?
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12 votes

It helps, but is not necessary The more the hops are exposed to wort the better the aromas and flavors will transfer to the beer. Use something you can sanitize - smooth like marbles, coins, washers ...

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What is a hopback?
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12 votes

http://bayareabrewing.com/category/homebrew/10/ Theory A hopback is a sealed chamber into which you put whole leaf hops. Hot wort exits the kettle, passing through the hopback before chilling. ...

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Storage of hops pellets
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12 votes

I buy hops by the pound and store in the freezer between uses. Remove as much air as you can. I seal in ziploc bags and squeeze the air out Keep them in the freezer Realize that hops will lose some ...

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Improving Your Brewing Significantly
12 votes

Reading Designing Great Beers By Ray Daniels. It's packed full of principles and practicalities. Buy it on Amazon

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Should I purge my carboy with CO2 before racking to secondary?
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12 votes

It couldn't hurt Oxygen is one of the two beer spoilers that homebrewers can control. Reducing beer's exposure to it helps achieve maximum flavor stability. However Before going through the trouble ...

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First Time Homebrewer Setup
12 votes

I just answered this question for a friend. Means I get to cut'n paste. I don't know what your budget is... you can easily spend a few hundred dollars for a good kitchen setup. The Minimum: A ...

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What are the effects of slower cooling of wort?
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11 votes

Relax, don't worry Firstly, thirty minutes is not a long time. It's not particularly quick, but you're probably fine. Secondly, some pioneering Australian brewers developed a no-chill brewing ...

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What is attentuation?
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11 votes

Attenuation is a measurement of a beer's drop in specific gravity during fermentation. It is expressed as a percentage of original gravity and calculated by (OG - FG) / OG. We measure apparent ...

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Massively Over-Carbonated Beer...What Do I Do?
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11 votes

You will have bottle bombs. Luckily for you it's not too late, but you're in for some careful work. Sanitize a fermenter and airlock. Fill a bucket or tub with sanitizer. Put the bottles in the ...

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Effects of different boil intensities
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10 votes

I have half a blog post in my head about the six -ations of the boil. Here's a sample. Also listen to the thermal load episode of Brew Strong for a lot of good information. In general, shoot for an ...

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