Dean Brundage
  • Member for 12 years
  • Last seen more than 1 year ago
3 answers
4 votes
3k views
What is the max time it would take yeast to "clean up"?
0 votes

There are a couple things yeast will clean up after fermentation. We do sensory analysis for two off-flavors during fermentation: diacetyl and acetaldehyde. Diacetyl occurs when alpha acetolactate (...

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2 answers
1 votes
803 views
High FG in primary fermentation
2 votes

It kinda depends. You have to know a little about your yeast. Fermentation achieved 74% apparent attenuation, which is about average for most yeasts. Is yours capable of more? The ABV of your beer ...

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5 answers
5 votes
1k views
Should I boil water before adding it to the cooled wort?
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Absolutely While tap water (in the United States) is chlorinated, it does not eliminate beer spoilage microorganisms. Boiling is the easiest, most effective way to kill them.

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3 answers
2 votes
468 views
Experimenting with primary-only and primary-secondary fermentation
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2 votes

That depends on the question you want to answer. bottling the primary-only batch after a week but leaving bottles for the extra week to let the primary-secondary batch catch up and How does the ...

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3 answers
0 votes
919 views
Water For Robust Porter
1 votes

I would leave this alone (mostly). There are no red-flags in the water report. Bicarbonate and alkalinity are moderately well suited for a stout. If you want to tip the sulfate / chloride ratio ...

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2 answers
1 votes
579 views
Was my mash pH okay? Should I be adjusting it?
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2 votes

Your pH was right on. The optimal range for alpha- and beta-amylase is 5.1 to 5.5. See the "mash target" bubble in this image from How To Brew.

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4 answers
4 votes
13k views
What might kill a ginger bug - fact and fiction?
5 votes

You're probably not getting fermentation in the bottle. "make the ginger tea/syrup in a stainless steel pot" What are you doing in this step? If you are boiling to make a syrup you are killing ...

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4 answers
2 votes
728 views
Fermentation vessel too small for beer kit
1 votes

Having 20% headspace is a good idea, but not necessary as HourOfTheBeast pointed out. It's perfectly fine to make a concentrated wort. I'd recommend pitching twice the amount of yeast to ensure ...

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4 answers
3 votes
956 views
What makes a beer tap/faucet different from the water ones?
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Ball valves should work fine. However consider: Turbulence causes CO2 to come out of solution. Faucets are designed to minimize this effect whereas ball valves may not. Ball valves will be difficult ...

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5 answers
10 votes
49k views
What kind of infection is this and is the beer ruined?
2 votes

If it smells good, and tastes good it may not be an infection. However, that looks like a little mold of some sort. Not the kind that will kill you or make you blind. Best advice is to drink the ...

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3 answers
4 votes
4k views
Should I stir this (possibly stuck) batch or not?
6 votes

Go Ahead I often shake up my fermentors to keep the fermenters going. (Just learned that -or is the vessel and -er is the organism.) My technique is to swirl the whole carboy to get the yeast back ...

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1 answers
4 votes
752 views
Small batch size brewing trub issues
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2 votes

I do 2 gallon batches on occasion. The brew-in-a-bag method is great for this, but you get a lot of trub. In this 1-gallon jug the dark band under the krausen ring is beer, the rest is suspended ...

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3 answers
2 votes
888 views
How much strike water can I expect to lose to grain hydration?
1 votes

I always calculate a cup of water per pound of grain. (Sorry metric users.) Makes it easy to figure water loss - just divide the weight of your grain by 8 to get gallons lost.

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1 answers
2 votes
164 views
Glucan rest necessary
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1 votes

A beta glucan rest help convert starches made up of long strands of glucose molecules. These are typically found in oats, wheat and rye. If you have a low percentage of those malts you can skip the ...

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2 answers
6 votes
3k views
Is it possible to make a lager without secondary fermentation?
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4 votes

You can, and I do, ferment and lager in the same vessel. No racking necessary. My lagers come out crisp and tasty. Control the temperature as you would for fermentation then lagering, but do not ...

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2 answers
5 votes
9k views
What are the effects of a watery mash?
2 votes

The major effect is dilution of enzyme concentration. In a watery mash the enzymes take longer to convert starches. While it takes longer to convert, you will ultimately end up with a more ...

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3 answers
4 votes
2k views
Misjudging Volumes in All-Grain
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2 votes

I've been brewing all grain for six years and I'm finally getting the right volume into the keg at the end of the brew. You can get close with calculations. Mash The grain absorbs about one pint ...

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7 answers
8 votes
1k views
How do you sanitize the outside of your racking cane?
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6 votes

My technique Stick it in the carboy/bucket/keg that is full of sanitizer. You only have to get the part of the cane that will touch wort, but it doesn't hurt to splash or wipe sanitizer on the entire ...

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4 answers
3 votes
7k views
Low Cost Conical Fermenter
3 votes

Check out shipping on those tanks. I looked into placing an order of five of their 35-gallon tanks and it would cost $450 to freight them to me. Don't forget (or "have you heard") about Mini-Brew ...

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9 answers
12 votes
14k views
Using a Induction cooktop
2 votes

As long as you can get a good rolling boil with about 8-12% evaporation rate per hour then there is nothing wrong with an induction cooktop. Just my $0.02.

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3 answers
5 votes
2k views
Can extract brewing achieve professional results?
1 votes

I know of one place in the entire San Francisco Bay Area, the Pacific Coast Brewing Co, that brews extract beers. The brewhouse is tiny. They've been doing it that way for 20 years. Many of their ...

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5 answers
6 votes
2k views
Club Meeting Ideas
2 votes

I am the informal president of the local brew club here. First, decide among your members what you all want to get out of the club. We started out as a group of people that got together and made ...

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3 answers
14 votes
2k views
My keg is empty. Now what?
6 votes

First, shed a little tear for the empty keg. Then get excited about the next beer to fill it. I'm not as methodical as brewchez. There are four dirty kegs sitting open in my garage right now. As ...

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1 answers
3 votes
366 views
Hop schedule for Single hop ale brewing
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4 votes

This is a great exercise. Months ago I brewed a single hop brown ale and now I can identify Northern Brewer hops. That beer was a single bittering addition at 90 minutes, but the idea is the same. ...

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6 answers
6 votes
2k views
Tips for my first English IPA
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So, what you think? All opinions are welcome! I wanna make a great IPA! It looks like a good IPA, but not a good English IPA. The BJCP says: Ingredients: Pale ale malt (well-modified and ...

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2 answers
4 votes
440 views
Determining the potential gravity of non-grain additions
-1 votes

This question has been answered here. Combine one pound of your adjunct with enough water to make 1 gallon. Measure the potential gravity.

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8 answers
13 votes
17k views
What is the best brewing log sheet to use?
2 votes

I started off using ProMash until switching to a Mac. Then I kept handwritten records. Now I use the brewer's logbook. Hopville is okay for recipes, but not adapted for brewing sessions.

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2 answers
8 votes
501 views
Extract late with a full boil?
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7 votes

Most recipes are formulated for full wort, full gravity boils. Reserving extract would increase your hop utilization and the beer would be slightly, but probably not noticeably, lighter. Make your ...

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2 answers
8 votes
641 views
Starter and smack-packs
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3 votes

Making a starter is generally a good idea It doesn't really matter when you add the contents It's the same process going on in the pack as in the starter. The smack pack contains some sugars and a ...

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4 answers
8 votes
2k views
Re-racking in a Buffalo Trace whiskey barrel
5 votes

See this question: Keeping a barrel Our club put 55 gallons of Russian Imperial stout in a Merlot barrel a few weeks ago. We pumped 20 gallons of boiling water into it to sanitize. I sent an email ...

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