The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.
6
votes
2answers
220 views
what could be going on? 1065 to 1010 in 3 days and a half
This is just my first batch so I'm a complete newbie.
I'm brewing a dry euro brown ale (grain + multiextract) and the temperature is between 57-67 f, but my bucket doesn't have a thermometer but I ...
6
votes
5answers
1k views
How are 10-gallon batches commonly fermented?
Currently I brew 5-gallon all-grain batches using my propane burner and 7.5-gallon brew pot. I've been considering buying a bigger pot and building a bigger MLT to do 10-gallon batches, but I'm not ...
6
votes
3answers
2k views
How do I predict final gravity?
I've been taking the original gravity and multiplying the apparent attenuation of the yeast. For instance:
1.040 OG x 75% apparent attenuation = 1.010 expected FG
But I never seem to get there. My ...
6
votes
1answer
466 views
Honey Post-Fermentation
Mosher has a recipe for a honey ginger IPA in Radical Brewing, where you add 2 lbs of honey and candied ginger to a secondary. Wouldn't this cause bottle bombs or be cloyingly sweet?
I have an ...
6
votes
1answer
387 views
Nothing visible happening in fermenter after three and a half days - what should I do?
My first brew has been in the primary fermenter for three and a half days (brewed Saturday night, it's now Wednesday morning). It's in a plastic bucket fermenter with an airlock. There are no bubbles ...
6
votes
4answers
2k views
using champagne yeast as a secondary yeast for fermentation?
I haven't quite found a post that answers my question, when brewing a big beer such as a barley wine I have heard talk about using champagne yeast after the initial yeast has done all it can. If my ...
6
votes
3answers
860 views
Why is it bad to pitch too little yeast?
What are the effects of underpitching your beer?
We have an answer for over pitching, I think we need the complete set.
6
votes
2answers
675 views
Should secondary fermentation be the same temperature that primary was?
Or is it okay for the secondary fermentation to be colder than primary?
6
votes
2answers
370 views
Is my yeast dead?
I'm in the middle of bottling my stout right now. The OG was 1.070, and the gravity almost a month ago (11/24) was 1.024. I added 3/4 cup priming sugar in about 3 cups of water, and bottled about 20 ...
6
votes
3answers
430 views
Pitched unnecessary 2nd round of yeast - what will be the effects?
First off, a bit of background:
This is my 3rd batch of homebrew so I am new to this. I'm using the following: Morgan's Golden Saaz Pilsner can of goo, Fermentis Saflager s-23 yeast and a brew ...
6
votes
2answers
379 views
Brett: Primary or Secondary
What are the differences between fermenting a beer solely with Brettanomyces (or some blend of sour yeast) versus adding it to the secondary after primary fermentation with a non-sour yeast?
6
votes
2answers
435 views
Strong Sulfur from WLP 351 - how to clear it up quickly?
Does anyone have any tips for helping a beer clear out sulfur faster?
-
I made a straight Hefe (half wheat, half 2-Row) and use White Labs seasonal "Bavarian Hefe" yeast, WLP351. The beer was made ...
6
votes
1answer
114 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 ...
6
votes
1answer
261 views
primary fermentation of wine
I am mostly a beer brewer, but recently I have begun experimenting with fruit wines. In contrast to beer, the wine recipes I am using all say to do the primary fermentation with only a towel or other ...
6
votes
3answers
688 views
Using commercial (breakfast) cereals in a mash
This question looks similar to Using flakes in a mash, but is not actually the same. I was thinking, if someone runs out of maize flakes, and definitely wants to use some for his mash, what happens if ...
6
votes
5answers
2k views
How do you tell if your fermentation is stuck?
How long do you wait before taking corrective action if your fermentation doesn't start? Are there any other good ways to tell if it's just taking a while to get going?
6
votes
2answers
420 views
Effects of pectin
I often see recipes (usually for fruit mead or beer) warning against boiling fruit for fear that it will release pectin. I know that this is important for making jam, and bad for home brewing. What I ...
6
votes
1answer
269 views
Steps in Secondary Fermentation
I just picked up my Better Bottle Carboy... and will be racking to it in a few days. I have a few questions to ask since I did not use a secondary during my first few batches:
1) Do I add yeast at ...
5
votes
5answers
1k views
Fermenting Soda
Years ago I attempted to ferment Mountain Dew (about a decade ago so my recount of the details may be a bit off). My goal was to have a drink with similar carbonation, similar flavor, and reasonable ...
5
votes
9answers
749 views
Spigots: What's the consensus
I like to use an ale pail with a spigot for my secondary. It makes it super easy to test the gravity before actually bottling/kegging/etc.
However, that sort of installation in plastic can open the ...
5
votes
2answers
271 views
Can Olive Oil REPLACE oxygenating wort
Apparently, New Belgium is doing this. Also, for a typical five gallon homebrew batch, it is said that if you DIPPED A PIN in olive oil, shook it off, it would still contain hundreds of times the ...
5
votes
4answers
175 views
Fermentation locations
Where is the ideal place to ferment my beer?
Possible locations for me are:
Extra room inside
Garage
Back porch
Of those three places, which would be the best overall place?
5
votes
3answers
1k views
Ideal fermentation temperature
I'm just finishing up a DIY fermentation chamber made from a chest freezer, reptile tank heater, and a temperature controller.
Now I just need to figure out what temperature to set!
Most yeast ...
5
votes
4answers
284 views
Wheat Ale “stuck” at 1.025?
I am trying to brew a stronger wheat ale, and after 9 days in primary, I seem to be stuck at 1.025. My OG was 1.070 and I pitched a smack pack of Wyeast Bavarian Wheat at about 70F. I had a very ...
5
votes
3answers
3k views
How much distillers yeast do I use in a 5 gallon batch of beer?
The recipe I'm working on calls for the use of distillers yeast half way through my primary fermentation (among other things like plenty of sugar, aeration, etc...). Problem is, it doesn't really ...
5
votes
2answers
2k views
What do I do about beer coming out my airlock?
Brewed a Northern Brown extract kit on Saturday, hit the target OG. Pitched yeast a little cold (63F), but activity was in full swing by yesterday morning. Woke up this morning (Monday) to find that ...
5
votes
2answers
248 views
Why would aeration cause diacetyl
My BJCP Course states that (too) late aeration can cause diacetyl. My understanding is that diacetyl is produced by yeast during the first phase of fermentation. How could too much oxygen in a ...
5
votes
2answers
383 views
Bubbling suddenly stopped - is this a problem?
This is my second home brew. I chose "Coopers Mexican Cerveza" with "Muntons Beer Enhancer".
It's only day 4 out of 7 weeks but on the second day, the whole bin warmed slightly and there was a lot ...
5
votes
3answers
782 views
How long can I let my fermentation go in the original bucket?
I'm brewing a Belgian Tripel. I don't typically use a secondary fermentation. The Tripel however, is my biggest beer so far, and requires much more time. Should I transfer to a secondary?
All I have ...
5
votes
3answers
970 views
How can I restart fermentation on a stuck strong dark belgian ale?
What can we do to restart fermentation that got stuck over the winter?
Our club brewed about 7 gallons of this recipe in November. Primary went well, but then the weather got cold and the yeast went ...
5
votes
2answers
878 views
Diacetyl Rest for Wyeast 2206 Bavarian Lager
The Wyeast website seems to strongly suggest a diacetyl as fermentation completes with their Bavarian Lager strain, 2206. I prefer to chill my wort to below fermentation temps prior to pitching the ...
5
votes
2answers
802 views
Is it possible to make a lager without secondary fermentation?
I've already made some batches of all-grain ales, and now I want to try my first lager, the only problem is that I have 2 fermentation buckets but only 1 fits on my refrigerator. So my question is: is ...
5
votes
4answers
261 views
Why is a quiet environment recommended?
I'm brewing beer from a recipe kit, and the instructions say to put the fermenting bucket into a dark, quiet and warm place.
I do understand dark (because of UV) and warm (optimal temperature for the ...
5
votes
1answer
769 views
Substituting brown sugar for corn sugar
An apfelwein recipe I've made in the past calls for 2 lbs of corn sugar for primary fermentation. The next go-round when I make a batch, I'm thinking of substituting some brown sugar (not a lot, ...
5
votes
4answers
549 views
Reusing Yeast From previous Fermentation
When I finish fermentation I am left with a large amount of extra yeast in the bottom of the carboy.
Can I reuse this yeast in any way?
Hopefully to avoid buying yeast again every single batch?
5
votes
2answers
192 views
Will Jalapeno or Habanero peppers adversely effect yeast
I have a recipe in front of me for a Saison of the spicy variety. It calls for the addition of one Jalapeno pepper, seeds included. First off, I do enjoy a fair amount of spice (far more than anyone ...
5
votes
2answers
164 views
Possible to intensify/increase the amount of yeast flavor?
I will soon be making a hefe and will be using wyeast's 3068. In recent hefes I have made, I have always desired much more intensity in the flavors provided by the yeast strain. The only method i am ...
5
votes
1answer
529 views
Cherry vinegar (was supposed to be mead)
Last week I started a cherry mead and discovered yesterday that it had turned to vinegar (and not even nice-tasting cherry-flavoured vinegar - it smelled and tasted awful, though the colour was ...
5
votes
2answers
131 views
Does wood affect final gravity readings?
For beer aged either in oak barrels or on oak chips/cubes, does the contact with the oak noticeably affect final gravity, and if so, what is the direct cause?
5
votes
2answers
254 views
First Fermentation And Worried Something Is Wrong
I am doing my first fermentation using a Belgian Ale kit. I started this Monday evening and have it in a location that is running between 64 and 66*f consistent. On the first night, the cap of the ...
5
votes
2answers
397 views
Brewing with veggies
This may be more of a wiki than a specific question, but has anyone ever tried brewing with vegetables? If so, what is your experience? I'm considering mostly root vegetables. carrots, beets, ...
5
votes
1answer
130 views
Flanders Red from Brewing Classic Styles
I am interested in brewing the Flanders red that is found in Brewing Classic Styles. Jamil mentions using the Wyeast 3763 or WLP655 and leaving it sit for a year until the pellicle forms then falls ...
5
votes
1answer
271 views
Raising fermentation temperature
I recently upgraded my system to include temperature control, and I had fermenting a brown ale at 67 degrees for about 6 days. Took a gravity reading last night, and it was at 1.014 (down from ...
5
votes
1answer
163 views
Berliner Weisse questions
I have a Berliner Weisse (1.035 O.G.) that has been fermenting on WLP630 (berliner weisse lacto blend) for about 5 days now. This is my first attempt at both a sour style beer and a starting gravity ...
5
votes
1answer
210 views
Ramping temperatures during fermentation
What is the appropriate way to ramp temper when say brewing a Belgian beer?
Would I expect to have off flavors from the higher temps?
What's the best range for ramping?
Do I actively manage the temp ...
5
votes
2answers
226 views
What should I expect from re-mashing malt extract?
I've heard Jamil Z. from the brewing network recommend re-mashing malt extract with a handful of two/six row to improve ferment-ability. Since the extract producer is attempting to please a larger ...
5
votes
2answers
690 views
Aquarium water heaters for Fermentation chamber
Looking for suggestions on brands of aquarium heaters to use in a fermentation chamber I've built.
My set-up is a 60 qt Igloo cooler with a custom foam insulation top cut to allow for a 5 to 6.5 ...
5
votes
5answers
2k views
Triple Fermented?? But Why?
Some beers claim to be triple fermented, meaning that after primary fermentation, more fermentables are added at the start of secondary, and then the brew is bottle-conditioned, resulting in three ...
4
votes
3answers
134 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. ...
4
votes
4answers
363 views
I might have pitched at too low a temperature
I brewed my first extract batch in awhile yesterday (5.5 gal Great Lakes Christmas Ale clone), and I feel I may have cooled it too much. I got 2.5 gallons of the concentrated wort down to about ...
