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

I normally brew "to style", meaning that when I make a beer I choose ingredients that match a particular style. Right now I am drinking my Classic American Pilsner. I drink enough beers to know, in ...

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Alternatives for priming sugar
Accepted answer
9 votes

Corn syrup Regular olde sucrose Malt extract Brown sugar if you're desperate See A Primer on Priming and How to Brew.

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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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Fermentation stopped but beer seems too sweet - why?
0 votes

It depends on a number of factors, beginning with the malts you choose. Sounds like this was an all-grain brew, no? What is your recipe? Some malts give more unfermentables. What temperature(s) did ...

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Are there tools that can make the bottling process easier?
1 votes

Switch to kegs. But seriously, check out the spring loaded bottling wand. Also a racking cane clip to hold it in place.

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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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What software do most brewers use?
8 votes

Most calculations I do by hand & keep my recipes in a log book. Yet to see how well that scales. For IBU calculations I use Beer Calculus. http://beercalculus.hopville.com/recipe

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