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

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My “Cider” has the consistency of puree - what to do?

3 weeks ago, I set up a batch of apple to make hard cider. I chopped the apples in a kitchen machine and added yeast. The yeast I put into a smaller batch of the mashed apples before, after ading some ...
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3answers
187 views

Lost my grommet in the fermenter - what to do?

Brewed a nice RyePA last weekend and I just opened the fermentation chamber to find the airlock not bubbling. A quick peek at the wort confirmed a nice krausen in place. I pulled the airlock and ...
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2answers
1k views

Does temperature during bottle conditioning effect the flavour?

I made a Weis beer and my primary fermentation temp was 19C. After 2 weeks I mixed priming sugar into my beer and bottled it. I then conditioned the bottles for a week at 21C. I know when in primary ...
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515 views

How do I ferment homemade brewed tea - a black tea

Does anyone have an idea of how to brew a homemade tea? The idea is to take tea leaves and boil the water to get the tea base . What do Ido from here???
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4answers
3k views

Primary Fermentation Plastic Bucket Lid

I just started homebrewing and a couple of friends told me my airlock on my plastic bucket primary should be bubbling. After 3 days of primary fementing with dry yeast, I've seen nothing, but, you ...
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3answers
1k views

Adding water to wort to get desired volume

I have always been curious about the practice of making a 3 gallon wort and then topping it off with water to make 5 gallons to ferment. I might be doing it wrong, but I add my cold, filtered water ...
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1answer
99 views

Why do some Extract Recipies Call for Two Weeks and Others for Four Weeks?

I have ordered around 16 extract batches from Northern Brewer. I've noticed a trend in the time the instructions ask you to wait before bottling: if the OG is greater than 1.050, bottle after four ...
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1answer
120 views

What does the brew master mean by chilling around 30° F?

I'm going to make Frambozen / Raspberry Brown Ale I was reading these instructions from the New Belgium Brewing brew master. He wrote Ferment down to 1.014 FG, holding temperatures barely ...
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1answer
143 views

Souring a Belgian Strong Dark Ale

I brewed something last fall with friends, and the recipe was somewhat off-the-cuff. I wasn't super happy with the results. We were aiming for a Belgian Tripel, but weren't careful in selecting our ...
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1answer
107 views

Regulating Temperature in Closet

I'm just starting to brew and I was wondering if my closet would be cool enough to properly ferment. During the winter my house is usually in the mid 60's. Should I still do something else to regulate ...
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4answers
734 views

Glass Carboy with bottom spigot - Can/should it be done?

My friends and I are just getting into homebrewing, and we've been throwing around some ideas to try to simplify things. One of those ideas is to use glass carboys with a bottom spigot in order to ...
2
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1answer
112 views

What would have caused my wort to darken in the fermenter?

Experimenting with a recipe for a Scottish ale, from extract. On brew day, my color was just a little lighter than I anticipated. The color darkened slightly during a very active fermentation. (It ...
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87 views

Federweisser bottling

Can you bottle Federweisser at the point where you want to drink it and have it not keep fermenting? I have heard that the bottles may explode if you just bottle it normally.
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1answer
3k views

Home brewing with different sugars

I've just been reading an FAQ on different sugars used in brewing. Most kits specify usage of 1KG of brewing sugar. The first time I made a batch of home brew I used table sugar, but this seemed to ...
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1answer
232 views

1 Gallon Secondary

I am attempting to add fruit to my 1 gallon brew: Bavarian Hefewaizen + Raspberries. My research said to use 1 pound of fruit per gallon of beer and to add it after a few days of fermentation. I ...
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1k views

First Time Airlock Won't Start

EDIT: I see from this post and from elsewhere on the Web that a bubbling airlock is apparently not an indicator for fermentation, as there could be a leaky lid. Regardless, doesn't a non-bubbling ...
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3answers
2k views

Pitched Yeast at 80-85 deg. Problem?

I pitched English Ale yeast (white labs) around 80 deg, not realizing it was that warm. Relative temp in the room is 68, but wort will not cool down below 80....strange! Its been about 24 hours at ...
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4answers
5k views

How do I avoid airlock foam overflow? Does it affect the fermentation process?

During my last small batch brew, American Wheat from Northern Brewer, I came home to find that the foam in the 1 gallon carboy had overflowed the three-piece air lock (which was a mess to clean out). ...
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1answer
1k views

What is the minimum time required to have drinkable beer?

From reading What is the secondary fermentation debate? and If/When to move to secondary fermentation it appears that beer can be considered ready to consume (assuming force carbonation or a love of ...
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279 views

Adding a spigot to a fermentation bucket what is a good height?

I'm brewing on board a boat, so nothing here is ideal. I'm just trying to reduce some equipment and simplify the process. I want to add a spigot to the fermenter that will hold about 3.5 - 4 ...
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3answers
1k views

Calculating carbon dioxide production during fermentation

I know yeast ferments sugars into alcohol at a predictable rate, but is the same is true for carbon dioxide? Since I know the amount of sugars fermented though my gravity readings, shouldn't it be ...
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1answer
117 views

Wine Brewing on Lees (Sur lie)

I have recently learned about Light Lees Protocol and was wondering if someone would be able to relate some practical anecdotal experience. Is there a substantial difference in quality if you ...
6
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1answer
312 views

Is this a bottle bomb waiting to happen?

Planning a strong & sweet Belgian style ale, I expected OG to be as high as 1.096. Because of my extremely amateur setup, I used two pots instead of one big one for the boil (between them both I ...
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3answers
274 views

Too much sweetness and banana like aroma/taste

I've been brewing 6 batches of Ale and I've had problems with sweetness and banana like aroma and taste (esters probably). I think the problem is the fermentation temperature. My fermentation bucket ...
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3answers
497 views

Light & fermenting

Soooo, I know that sunlight is harmful to beer. I am bottling into brown glass, so that part is covered. But for primary fermenting, I'm using a clear glass carboy, and I'm keeping that in a closet. ...
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2answers
2k views

Ginger beer that lasts

I want to make a batch of alcoholic ginger beer. However, I know from past experience that one problem with ginger beer is that the bulk of the fermentation happens in the bottles, and I can't drink ...
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875 views

Can a beer be carbonated during primary or secondary fermentation?

Is it always necessary to carbonate your beer with sugar or tablets or is it possible to get the right amount of carbonation with the primary and secondary fermentation?
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847 views

Stopping fermentation and then bottling

I've tried making a few beers that I think have TOO much alcohol. I'd like to stop the fermentation before all of the sugars have fermented, and I'm wondering what the best way is to do that. I've ...
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1answer
184 views

Dropped the temperature as it was getting out of control, did I shock my yeast?

Making an IPA with an OG of 1.069, we pitched at 70°F with good ol' Safale US-05, just dry out of the packet as I've always done with US-05 with good success (I tend to trust it a little too much ...
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1answer
96 views

Wine and yeast “clean up”

I have now decided to try my hand at some wine making as SHMBO decided she would also like to enjoy the fruits (haha) of my hobby. In the instructions for the kit I received (White Riesling) I was ...
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1answer
543 views

Problems with Wyeast London Ale 1028?

I had a brew day yesterday and ran into something a little odd. I smacked a pack of Wyeast London Ale #1028 berfore I started my routine. After everything was said and done with the boil it had been ...
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3answers
132 views

105 Day Fermentation?

I am half dozen or so batches into my homebrewing "career" (Saison du Buff, Jasmine IPA and Midas Touch among my highlights) I found a recipe for a darker saison. I made some modifications (chocolate ...
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1answer
366 views

How little light can spoil a beer?

I build a fermentation chamber that has a small computer fan that is equipped with tiny blue led lights. Is it only UV light that can skunk a beer? What would the effect of this frequently run fan ...
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2answers
321 views

What is the benefit of long fermentations/leaving beer on yeast for weeks?

I know the 'general' answers: "it allows the yeast to 'clean up' compounds", "it allows the beer to 'condition'", "it allows the flavors to come together", none of which I am satisfied with. My ...
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324 views

SG and OG quite different to values indicated on can label

very quick question: making a kit brew (Coopers Real Ale), which says a typical OG is 1.046 and FG is 1.006. Unfortunately, my OG was 1.038, and my current reading (after about 17 days) is 1.013, and ...
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1answer
849 views

What are the benefits of fermenting under pressure?

I hear that some brewers ferment under pressure. What is the rationale/benefits of doing this?
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469 views

Pressure during fermentation

I imagine other parameters are more important (like temperature or pitching rate). Still, I was wondering if pressure has some effect on the fermentation process (for example on flocculation, ...
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2answers
510 views

Wyeast 2124 Bohemian Lager for Bock - too late for diacetyl rest?

I really wasn't ready to do a lager, but I wanted to do a Bock, so I requested California Lager yeast. My supplier failed to make the substitution and sent me home with Wyeast 2124 Bohemian Lager. I ...
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2answers
667 views

Why is my attenuation so low?

Here's the recipe: > Recipe Specifications > -------------------------- > Boil Size: 7.37 gal Post Boil Volume: 6.38 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal > ...
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2answers
422 views

Am I bottling too quick?

Leaving aside the risk the fermentation is not completed and possible bottle bombing. I have made some amber or brown ales, about 1.040 1.050 OG. After a week I bottle it and start drinking after ...
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1answer
356 views

Low gravity reading after one week

My first home brew batch has been in the primary fermentation for one week and the gravity reading has dropped from 1055 to 1008. Is it going down too quickly? 4 kg pale ale malt 0,5 kg crystal malt ...
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3answers
492 views

Fermentation - only very small bubbles after 36 hours

This is my first batch so I'm wondering if I am worrying over nothing or if I need to take action. I brewed an all extract IPA kit from Williams Brewing. I feel I was very careful with sanitation ...
7
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1answer
256 views

Does using a fining agent effect the flocculation of yeast?

I'm doing a series of smash beers all using the same yeast same temp same grain. I'm noticing a big variation in flocculation on the current batch (forgot the Irish moss oops) WLP001 by the way. Im ...
4
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2answers
339 views

How to avoid blowoff on a 1 gallon jug?

I'm experimenting with 1 gallon batches, and every single time I had a blowoff. So for the batch I brewed today I just put a bucket of sanitized water and a blowoff tube to start with since I know ...
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2answers
136 views

Too late to move a brew?

I brewed an IPA yesterday. All went well and it is bubbling away today. However, my friend's brewing fridge/fermenting chamber just freed up and he suggested putting my brew in there. It would ...
3
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2answers
912 views

How can I ferment in a corny keg under constant pressure?

I'm thinking about switching from fermenting (primary and secondary) in glass carboys to using Cornelius kegs. Specifically, I'd ferment a 5.5 gallon batch in a 10 gallon carboy. My goal is to ...
4
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4answers
1k views

Relation of CO2/alcohol/yeasts in Ginger Beer

The article making_ginger_beer mentions using bread yeast so you get more carbonation and less alcohol. Isn't carbonation a by-product of the process that makes alcohol? Wouldn't that mean more ...
3
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1answer
273 views

How long to keep in blowoff tube?

Today I learned what happens if there's too much yeast and a container too small (I have a 1 gallon batch). So according to instructions I sanitized a hose and connected the hole in the fermentor and ...
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1answer
115 views

What activity to expect when fermenting a lager?

I have a lager in primary fermentation, with the temp in the fridge around 10C. The fridge smells of fermentation and the bubbler is not level, but I have not seen a single bubble escape from the ...
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2answers
63 views

Fermentation #2

So earlier I had mentioned the broken spigot on my primary that I managed to siphon into a glass carboy. It had been in primary for 6 days . Earlier I noticed that there was about an inch & 1/2 of ...