Dave Carpenter
The Heat Is OnWe’ve all heard manufacturers of stoves, furnaces, and air conditioners talk about BTUs, but what exactly does that mean? And what on earth does it have to do with beer? I’m glad you asked.
Clear Beer, Part 3In this the final part of the series, we discuss a couple of additional ways to clarify your homebrew: cold crashing and fermentation enzymes.
4 Tips for Spine-Friendly BrewingUse these tips when moving your wort or beer from Point A to Point B to ensure that Point B isn’t the emergency room.
Brewing with SugarSugar has a time and place in brewing to get you where you want to go.
Clear Beer, Part 2What about the suspended yeast cells that remain in your beer after fermentation? That’s where post-fermentation finings, or cask finings, enter the picture.
Population Density: A Yeast Wrangling UpdateDave Carpenter provides an update on his spontaneous fermentation experiment.
Clear Beer, Part 1Use kettle finings to pull proteins from your wort and help produce clearer beer.
4 Reasons to Brew in Small BatchesSmall-batch brewing offers some distinct advantages over full-scale brewing.
Which Unit of Measurement Is Best for Brewing?Whether you’re weighing out specialty grains, calculating pre-boil volume, or timing the mash, measurement is at the heart of brewing.
For Peat’s SakeHistorically accurate or not, I just can’t resist adding a touch of smoked malt to my wee-heavy grist from time to time. Here's a recipe you can try if you feel the same way.
Keep Your CoolHere are four ideas for keeping your fermentation temperature under control.