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Dean Brundage
  • Member for 12 years, 8 months
  • Last seen more than 2 years ago
2 votes

What kind of contamination is this and is the beer ruined?

2 votes
Accepted

Misjudging Volumes in All-Grain

2 votes

What are the effects of a watery mash?

2 votes

Using a Induction cooktop

2 votes

Club Meeting Ideas

2 votes

What is the best brewing log sheet to use?

2 votes

How do you clean scorched wort off stainless steel?

2 votes
Accepted

Grains for Mashing and Grains for Steeping

2 votes
Accepted

Single stage/ two stage for all grain?

2 votes

What effect would using less LME than called for have?

1 vote

Dry Hopping without a bag

1 vote

Can extract brewing achieve professional results?

1 vote
Accepted

Glucan rest necessary

1 vote

How much strike water can I expect to lose to grain hydration?

1 vote
Accepted

Would you trust this starter?

1 vote
Accepted

How do I adjust mash temperature and thickness to add body to a beer?

1 vote

Why does my brew look cloudy

1 vote

Dry Hopping and Crash Cooling

1 vote
Accepted

Continental Pilsner Malt

1 vote

Help With Hops...

1 vote

Brew in a bag (BIAB) material

1 vote

Are there tools that can make the bottling process easier?

1 vote

How do you choose a yeast?

1 vote

Pairing with mussels

1 vote

Water For Robust Porter

1 vote

Fermentation vessel too small for beer kit

0 votes

What is the max time it would take yeast to "clean up"?

0 votes

Should I boil water before adding it to the cooled wort?

0 votes

Fermentation stopped but beer seems too sweet - why?

0 votes

Salty flavor in beer?