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

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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 ...
2
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1answer
35 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?
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2answers
50 views

Yeast not settling or infection?

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 ...
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1answer
81 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
77 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
101 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?
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1answer
62 views

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 ...
4
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3answers
52 views

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
69 views

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
64 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 ...
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1answer
52 views

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
98 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
81 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
110 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 ...
1
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1answer
37 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
50 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
49 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
29 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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1answer
23 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
63 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 ...
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1answer
47 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.
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1answer
41 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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2answers
73 views

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 ...
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3answers
67 views

Is juiced Ginger root fermentable?

I occasionally use a juicer to make Ginger root juice (which is quite strong) but lately I've also considered lacto-fermenting this juice. Which leads me to my question:How fermentable is juiced ...
3
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1answer
130 views

Conical verses flat based fermenters

Just to ask what is the general feeling of using a "Conical" fermenter rather than a normal flat based fermenting barrel.? I realize that you cannot ...
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1answer
56 views

No air lock activity [duplicate]

I am brewing a Black Rock..."Miners Stout" . and it's been nearly a week in the fermenter with none to very little movement in the airlock. ! Seems odd as to all the other stouts that I have brewed. ...
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3answers
102 views

Doubling my beer volume

hi guys i'm very new to this beer brewing business. ill be be having a small party this weekend, I'm short on beer, So I'd like to know how do i go about doubling my alcohol volume when diluting it ...
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5answers
241 views

Can I bottle a beer at 1.028 gravity?

I have a beer which may or may have finished fermentation. I read about "stuck fermentation" and am wondering if I ended up with not enough fermentable sugars. According to the calculator if i bottle ...
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1answer
46 views

Will Sparkolloid slow or stop fermentation?

Background: My wife drinks cider like a fish drinks water and buying cider at the store was leaving me pretty much broke. The LHBS turned us on to the idea of making our own a couple years ago so we ...
3
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2answers
110 views

Total Cider Noob Move

Following instructions from the Portland Mercury on homebrewing cider, I pitched a whole 5 gram packet of champagne yeast by mistake in my 1 gallon brew. It says that the packet makes a 5 gallon ...
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1answer
89 views

Possible wild yeast contamination?

In May I brewed the following beer: 81% Pale 2 row malt 16% Brown malt 3% Black malt Single step mash at 73C. With 290g of hops for a total of 103 IBUs. The OG was 1.077 and it went into primary ...
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2answers
60 views

Cider confusion

I recently made cider from my apple trees and hand pressed them and all and I am having trouble figuring everything out. So far I have made the hard cider two different ways my first time, to test ...
0
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1answer
42 views

Sitting to long after fermentation [duplicate]

I had brewed one gallon and I let it ferment and then let it sit... I think it has been two months or so after the recommended fermentation of this particular brew. I know it won't continue to ferment ...
0
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1answer
55 views

Cider - Yeast doesn't seem to kick off

I have 2 x 23L carbouy's full of freshly pressed juice, ready for fermentation. I began the process by killing off all the wild yeast strains in the apples by adding 1 1/4 teaspoons of sodium ...
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3answers
133 views

Why bother with airlock when I can just leave the tube going to the bleach water in place?

Making my first batch! Using a Brooklyn Brew Shop kit, and did the active part last night. I've got the jug in a cool/dark place and it it bubbling away, sending CO2 through the tube in the top of ...
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2answers
80 views

Light Sulphur smell

Started my first batch of Cider! YEY!Got me some nice juice from the orchard nearby. It was only pasteurized when i got it, no campden tablets or sulphites to kill the wild yeast. Started fermantation ...
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1answer
71 views

Temperature for wild-yeast fermented cider

I just bought 10 gallons of freshly pressed unpasteurized apple sweet cider. I am breaking it into two batches, planning to ferment one of them with french wine yeast and the second one will be ...
2
votes
1answer
40 views

continous fermenting

I am brewing milestones black pearl and have added 500g of malt extract. the wort started at an sg of 1060. It has been quite an impressive fermentation that is still continuing after 3 weeks but the ...
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0answers
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Fermentation is causing foam to come out of plastic bucket [duplicate]

I'm brewing an Imperial Stout and I noticed that after brewing, I forgot to put water in the airlock (although I had put the lid on the plastic bucket and put the airlock in place). Thankfully, it had ...
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1answer
42 views

Ale yeast re pitch

Okay so I racked this experiment into a 6 gallon glass, slowly brought it up to 68F and re pitched with Safale05. After 24 hours, there is very little activity. One bubble every minute. Is it ...
2
votes
1answer
65 views

Temperature when hydrating dry yeast

Some Lalvin yeast I bought is not doing anything in my wort. When I told people on an online forum I'd hydrated it with 40 degrees C water, they told me this was far too hot. But this is exactly what ...
0
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1answer
71 views

Adding water just after fermentation has started, wait, or not worth it?

I brewed this recipe last night: http://beerrecipes.org/showrecipe.php?recipeid=1254#sthash.U5JgSM6X.GnSCunwe.dpbs I don't think we added enough water and it looks like the OG is around 1.1 although ...
2
votes
1answer
55 views

Primary Fermentation Only Cuased Bubbles for 2 Days [duplicate]

I think the area I fermented in was too warm for my Brewers Best Weizenbier. About 75 degrees instead of the recommended 68-72. Bubbles were flowing though my airlock for a couple of days, but then ...
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2answers
58 views

Low ABV, but lots of fermentation activity

I just brewed a jalapeno ipa and am stumped as to why the abv is so low. The OG was 1.037. During the primary, the activity was very intense... like more bubbles than most other beers I've brewed. It ...
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2answers
61 views

Does old fermented beer need more priming in the bottle

Hi I am going to bottle my brew tomorrow which has been left fermenting for 6 months. It is as flat as water will I need to put more priming sugar in the bottles for it to carbonat?
2
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4answers
258 views

When bottling, is it better to use corn sugar or saved wort?

When preparing to bottle your beer after primary fermentation, most instructions call for adding sugar or corn sugar to kick-off the second fermentation in the bottle and carbonate the beer. I have ...
3
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4answers
107 views

Best size carboy for brewing beer?

I recently fermented a batch of beer (5 gallons) in a 7gal carboy, which left about 2 gallons of space above (assuming you filled it all the way to the top). I also have a 5gal carboy, but that would ...
0
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1answer
30 views

sanitizer about one quart of mix with water went into fermentor with wine kit .what should i do if anything

I put a some sanitizer from gallon jug mixed up in the bucket to ferment with wine kit did I destroy it
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2answers
103 views

CO2 for duvel clone - Strong Golden Ale

What is the CO2 level for a Strong Golden Ale? Each calculator have a different value: 3.3 - source 2.5-3.2 - source 1.9-2.4 - source 1.9 -2.4 source It is correct if I use 160.36g of sucrose ...
0
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1answer
67 views

Adding Apple/Caramel to Brown Ale

Fellow home brewer here with a question. My buddies and I are looking at making an Apple Caramel Brown Ale for this fall but are having trouble agreeing on a way to add the apple and caramel. We'd ...