The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.

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making Home brew cider

HI I am making a home brew mixed fruit cider (bulldog brews) I have followed the instructions and after a couple of days of fermenting I got a little frothing but after 7 days not much happening on ...
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1answer
44 views

Kettle souring with lactobacillus - hot plate?

Researching a Berliner weisse and have decided that I will be doing a kettle sour. Lactobacillus likes to be around 45°C from what I have read so far. Currently my thinking is to transfer the kettle ...
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1answer
34 views

Does High Sugar Concentration Inhibits Bacterial growth?

About a month ago, I started making a dairy-free drink with blended fruit (i.e. Strawberries, Raspberries, etc). I'd like to start lacto-fermenting these smoothies but a friend of mine insists that ...
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1answer
42 views

How long does a Belgian quad take from start to finish?

I am planning on brewing a quad with my dad here pretty soon but I would like to make something that wouldn't take too long as we haven't brewed in a while and I'm not wanting to wait too long until I ...
0
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2answers
58 views

Does Kombucha lose calories while fermenting?

While brewing Kombucha sugar is transformed to carbon dioxide, alcohol, acid, etc. But what does that mean to the calories? Is there less? How much less? Here is my setup: tea: 25 ltr sugar: 1000 ...
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1answer
43 views

What are the “tails”?

While reading an article on home brewing the article said to keep the tails, what does it mean by tails? What are the tails?
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3answers
122 views

What happens if I ferment a lager at room temperature?

I was wondering what are the effects of fermenting a lager at room temperature as now I don't have any way to keep my fermenter at the low temperatures required. I have read that when yeast ferments ...
2
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1answer
35 views

Can Lactobacillus ferment solely with table sugar?

I'd like to create an anaerobic ferment with just lactobacillus (i.e. no yeast), table sugar and water. Is this possible or would I have to add anything else to help the Lactobacillus ferment?
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5answers
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Minimal airlock activity

So I've just finished my 3rd all grain brew yesterday, first time trying a stout. After 24 hours, I'm only getting ~4 bubbles per minute on the airlock. Last night about 8 hours after pitching the ...
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3answers
39 views

Cleaning/Prepping frozen strawberries for a strawberry blonde

A simple enough question for thoughtful answers. Some good recipes out there for Strawberry Blondes. All the normal tips are understood, i.e., 1#/gal, strawberries will likely kickstart fermentation ...
2
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3answers
71 views

Amount of time available for racking after fermentation is complete

I have two things: five gallons of nut brown ale that is done fermenting, and the flu. I really don't feel up to racking so how many days can I safely delay it until I don't feel sick? My fermentation ...
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1answer
53 views

What happens if fermentation happens at wrong temperature?

What will happen with my beer if fermentation takes place either at a too hot or too cold temperature? What will be the effects on the flavour?
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2answers
42 views

Carboy not thoroughly rinsed after cleaning with b-brite

I cleaned my wine carboy with b-brite but may not have thoroughly rinsed it. Will my wine still ferment and will it be safe to drink?
2
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2answers
66 views

Stuck Kvass fermentation?

So I was making kvass, and have decided to make it a little more alcoholic. I made it using the following recipe: Slightly burn 3 pieces of toast, add to boiled water, and 1.5 handfulls of raisins. ...
3
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4answers
132 views

My beer is at the fermenting stage but it is not vigorously bubbling

I brewed beer for the first time two days ago using Brooklyn Brewshop kit using their Oatmeal Stout recipe. Now I am at stage 4 "Fermentation" but I don't observe a vigorous bubbling, just a bubble ...
2
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2answers
76 views

No fermentation after 3 weeks

About 3 weeks ago I brewed my very first beer, a simple lager. I checked on the beer after 1 week of fermentation and now again after a bit over 3 weeks. At both times the density of the beer didn't ...
2
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1answer
33 views

What effect does room temp have on the cider fermentation process?

I'm new to the site. Been making cider for a couple of years now and still don't feel like I have it down. My latest batch, a recipe I've made many times, is not clearing like it usually does. It got ...
2
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1answer
65 views

Spongy, corally residues in fermentation bucket

Cracking open the fermentation bucket on bottling day revealed some sponge-coral look-a-likes floating around on the top of the brew. I have never seen this an any beer before, and other beers, based ...
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2answers
46 views

Starter wort volume = BEFORE or AFTER 10-15 minute boil

Being fairly new to used starters, I'm somewhat confused as to how much volume of water to boil when adding DME to create a starter. For instance, if the Kalkulator I'm using says to start with 2 L ...
2
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1answer
49 views

How would I go about creating a custom starter culture?

I'm interested in creating my own starter cultures. I've found a few facilities which offer to create probiotic formulations, in exact amounts, by kg and density but I would rather start with a ...
1
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1answer
53 views

Brewing with Molasses

I am using Molasses for brewing and I have problems getting the fermentation to start. There are no brewing supplies where I live and I would like to know if anyone can tell me of a household product ...
3
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1answer
33 views

under pitched (1st) yeast-aerate into fermenter on 2nd (new) pitch or no?

I brewed an all grain stout 2 weeks ago, OG was 1.087 which was almost spot on for where I'd hoped. However, I mis-calculated the pitch rate for my starter. Racked to secondary to dry hop with mint ...
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1answer
51 views

Foam on top of fermentation keg

Hi guys it's my third brew I have done. I'm a bit worried about an infection. My brew is at day 7 and there is a lot of foam on the surface, also it doesn't smell like my first one( which was a ...
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4answers
82 views

Brewing with fruit

I have an IPA recipe that makes heavy use of Mosaic and El Dorado hops. I think that adding some tropical fruit to the recipe would accentuate the hops quite well. I buy frozen mango a lot and was ...
3
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3answers
92 views

How much does oxygen exposure to wort affect yeast being aerobic or anaerobic?

To the best of my understanding of making beer, wort must first be properly aerated to provide oxygen for the yeast to multiply when first added to the wort. After all the oxygen is consumed, the ...
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4answers
96 views

What can I use for a small-batch fermentation vessel?

I would appreciate if it was cheap. Also, I saw somewhere you could use a UTZ container from cheese balls. Has anyone tried that?
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1answer
52 views

no fermentation

I'm attempting my first batch of hard cider. I tried re-hydrating my yeast by mixing them with Go-Ferm and warm water, but the must never started fermenting so I added more dry yeast to the batch. Did ...
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2answers
96 views

Is there a benefit in rising fermentation temperature for dark ales?

I am making a porter, and just started fermentation a couple of days ago. I have never manipulated temperature before, but have read that this is vital when making pilsners, so got curious. Is there ...
4
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2answers
93 views

Will accidentally shaking the mead lower the alcohol percentage?

I shook the mead during fermentation and I'm concerned that i may have hurt the yeast, causing it to produce less alcohol. Could this happen, or am i over thinking it?
3
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2answers
85 views

Yeast not settling or contamination?

Having trouble understanding what I'm looking at here (see pic): http://imgur.com/1OH9TQj Made an Amber ale with LME and used Wyeast 1332 Northwest Ale. Racked to secondary after 2 weeks to get ...
0
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1answer
88 views

Is my beer carbonating while in primary fermentation?

I started my first small batch 1 gal IPA. After I pitched my yeast I had some blow off (as was expected) but it only lasted about a day, then I attached my airlock. A week into into the brew it was ...
3
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3answers
125 views

What exactly happens during lagering?

I've just made my first lager, it is currently lagering at 1 C. What is happening to my beer at this temperature? Is the yeast still active? And most importantly: What is happening at this temperature ...
4
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2answers
159 views

does adding water to wort to top off for fermentation raise the original gravity?

My extract/partial grain kit calls for a OG of 1.057 - 1.061. After topping off in the fermentor, my OG was 1.074. Is this close enough? Did the addition of water raise the OG?
3
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1answer
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Temperature probe placement

I just built a fermentation chamber and bought a brew belt and a cheap thermostat on ebay to try to control the fermentation temperature. My main concern is, where do I place the probe in order to ...
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3answers
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Wine Quality Sensor

I am an engineer who's built a wine quality detector. My sensor can pick up a wide variety of chemicals at levels as low as parts per million (ppm). With no background in wine production myself, I ...
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2answers
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Putting a stopper in a fermenter if you leave it for a long time

On another question about leaving brew longer in a second or primary fermenter for a long time, many state they have done this with little to no negative affects as long as you keep your breather full ...
4
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1answer
67 views

Brewing aboard a boat

Are their any sailors here who also Brew beer and wine? That's not really the question though. My question is, under the conditions of a sea going vessel, is it possible to brew beer and wine and what ...
0
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1answer
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I can't differentiate between OCD or the smell of vinegar, and need some guidance

Here's my brief story: Bought a Mr. Beer kit and didn't have a clue what I was doing, and out of impatience would squeeze the fermentor to smell the brew, resulting in an infection. I now have cheap, ...
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2answers
125 views

Is anyone aware of a mini refrigerator model with a flat bottom for use as fermentation chamber?

Searching like crazy to find a mini refrigerator with a flat bottom. Any model will work, as I am new to this and only brewing 1 gallon batches. Ideally it would hold a 5gal carboy so that I do not ...
4
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3answers
89 views

Do I need to sanitize my cacao nibs?

I will be adding half a pound of cacao nibs to my stout here in a few days. Since the beer will be almost fully fermented at that point is it necessary for me to sanitize the nibs before adding them? ...
4
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3answers
121 views

Problems with sealing fermentation tank

I am new to the world of the craft beer, and new to this community too! I'm developing my first liters of beer, and so far, I have obtained results that have fascinated me! I think i will never gonna ...
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1answer
43 views

Pomagranate mead sour

I've been working on a pomagranate mead that has been fermenting for 3 weeks. I just racked it for the first time today and I tried a some, it was super sour... anyone know if this is normal and if it ...
2
votes
1answer
56 views

Belgian yeast used to brew a stout

I accidentally pitched wyeast 1762 instead if yeast 1056 to brew a stout. Is my beer ruined? Before I pitch the right into the mix and really make a mess of things can anyone with more knowledge guide ...
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2answers
58 views

All purpose yeast

Suppose you only have one yeast available to produce wine, beer, liquor from fruits or grains. say post apocalyptic future, and you manage to have fruits or grains and you want to produce alcoholic ...
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2answers
34 views

Acidity in wine

I'm fermenting wine from juice. I forgot to rack into the glass bottle after fermentation begun. So I achieved the whole fermentation in the plastic bucket. Then I racked into the glass bottle with ...
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2answers
34 views

Pomagranate mead color

I've been fermenting my pomagranate mead for about 2 weeks now and I'm planning on racking it in a week. My question is why does my mead have a brown red color? Is this a normal colour for pomagranate ...
0
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1answer
73 views

Rapidly moving particles during fermentation?

I'm about 24 hours into fermenting my first IPA in a carboy using Safale-04. The fermentation is going well but I noticed small particles floating around in all directions. My best guess is that ...
0
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1answer
50 views

shaken cider during fermentation process

my partner shook my fermenting cider while I was at work will this affect it it was about day three. smelled sweet not like vinegar when I bottled it.
2
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1answer
53 views

Mead Problem with Yeast

So the other day I created a mead and messed up... long story short I killed all my yeast by rushing. I added the dead yeast into my mead and it all sank to the bottom. I just racked off the dead ...
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3answers
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Mead keeps separating… HELP!

I just created a pomagranate mead and now it is separating it's self... Ingredients: 49 oz pomagranate Puree 6 lbs Clover Honey 2 tsp Acid Blend 3 tsp Yeast Nutrient 1 tsp Pectic Enzyme 1 tsp Grape ...