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

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1answer
122 views

Spigot broke on primary fermentation bucket

After 6 days in primary I went to move bucket and the spigot broke. Managed to keep it in place while attaching a hose and transferring the wort. There was a ring around the top of the bucket where ...
5
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2answers
652 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 ...
4
votes
1answer
115 views

House's furnace died while fermenting, what should I do?

I'm doing my first homebrew (using this kit), and started fermentation 6 days ago. I've kept it in my basement, which is usually around 66F. The kit's instructions just tell me to let it ferment in a ...
0
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1answer
518 views

Cider molding and wont go away but not getting worse?

I have three ciders going, two "spiced" ciders and one regular/standard whatever the straight apple squeezed cider ("Ryan's" brand if anyone is familiar) is called. This is my first attempt at cider, ...
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3answers
2k views

So I don't know if my primary is done

I started primary 5 days ago. On the second day it had a healthy yeast cake on top. Day three it began to fall and yesterday, so day 4, it went all the way down. The temp is at 70 degrees and is an ...
3
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1answer
210 views

cider with brett?

Got a great deal ($! per) on half gallon jugs of Ryan's cider. I bought everything the store had (7 gallons of "spiced" cider and 3 gallons of standard cider). I plan on making three batches with ...
3
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2answers
291 views

Rescuing a weak lager fermentation

I'm currently fermenting a spiced dark lager with an original gravity of 1.064. I began fermentation 2 weeks ago today with a White Labs 830 yeast that I made a starter with. The yeast was a bit old, ...
1
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1answer
94 views

Making 5-7 l of beer in a 30l bucket

I would like to make a small quantity of beer, using something like this http://hbd.org/uchima/tech/extract.html What are the downsides of using a bucket much bigger than the amount of beer?
2
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1answer
425 views

How long to ferment for?

I made a coopers IPA can 2 days ago and it's currently fermenting away (bubbles every few seconds) and is at around 21-24 deg c (69-75 deg f) which is what it says as the label. The can says to ...
0
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1answer
205 views

Not much activity after 24 hours

Yesterday I brewed up a batch of an american brown ale. 24 hours after pitching, it doesn't to look to be moving so well. There are hints of a krausen, but not as much as there should be. I don't see ...
0
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1answer
126 views

Can a Bottling Bucket explode?

For some random reasons, I had to siphon my beer from a carboy to my bottling bucket, which doesn't have airlock or something in the lid. The fermentation was already done, so what I understand I ...
0
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1answer
113 views

The runaway and the non starter!

So we got a can of Coopers German wheat beer kit, and decided to do 2x10 lites batches, trying slightly different recipes with each one. We boiled up orange zest and corriander seeds and added the ...
2
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4answers
1k views

When is fermentation done

So, I'm totally new to homebrewing. About to start my first brew, and it's a complete kit with instructions. Supposedly, it can't go wrong. BUT, it says that fermentation is over in 16 days. I assume ...
2
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2answers
122 views

Initial Fermentation Temp?

A couple of days ago I brewed some Big Ben Pale Ale from Midwest Supplies. After the boil I poured the wort in to the fermenter atop some cold water already in the fermenter. I checked the temp ...
3
votes
4answers
2k views

Measuring specific gravity without sampling

Is there any way, I can measure SG with a sensor of some kind? I guess I'm not REALLY after SG, but rather a way to determine that fermantation is done, without sampling. I would very much like hook ...
0
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2answers
271 views

Should I be disappointed?

Just started, so my question is very basic. I got Coopers Lager Kit, did everything by instructions, temperature has been stable at 22-24C but gravity doesn't go down. OG was 1.039, dropped to 1.020 ...
0
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2answers
291 views

High 'finished' gravity

I pitched about a cup of decanted starter S-04 slurry into a 1.061 OG American IPA 8 days ago at 65 degrees. The gravity has been stuck at about 1.028 since pitch day + 48 hours, when the krausen ...
4
votes
1answer
524 views

How much does gravity typically drop after high krausen

I have two fermenters going with about a cup of slurry of S-04. Pitched Sunday morning at 61 degrees ambient, they were showing activity within 5 hours, vigorous activity within 12 hours. Went to ...
2
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4answers
385 views

Fermenter Headspace; Suitable (and cheap!) Containers for Split Batches

After Denny's article in the spring issue of Zymurgy, I'm anxious to experiment and split batches for experimentation with yeast pitching rates, strains, fermentation temps, and adjuncts. I had ...
2
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2answers
180 views

Lead in primary fermentation

So, my floating thermometer broke while cooling off my wort and I didn't realize it until about an hour after I had pitched the yeast and fermentation had definitely already started. At first I ...
1
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2answers
375 views

What are the quickest styles from grain to glass

I know typically, hefeweizens and wits are best drunk while 'young', but what are the styles that are most conducive to a quick turnaround? I also know alcohol content is a factor. Have people had ...
2
votes
3answers
473 views

How to proceed when step-feeding a mead

I am in the process of planning my next mead batch, and I wondered if it would be a good idea to step-feed this one since I am planning a high ABV (18%). How would I do this best? My recipe looks ...
3
votes
5answers
359 views

How to keep sugar from fermentation and carbonization?

We want to made sweet low ABV cider. How to do that? I understand that yeasts are dying somewhere between 10 and 15% ABV but we want our cider to be between 2 and 5% ABV. We can interrupt ...
2
votes
2answers
688 views

Possible failed ferment: re-boil or campden + re-pitch?

On Saturday I brewed my 89th batch, an all-grain Irish Red Ale, SG 1.049. Pitched Wyeast 1084 from an "Activator" smack pack dated May 2012 that I'd struck around eight hours earlier, then aerated ...
3
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2answers
688 views

Is my batch contaminated / infected?

Me again with another question. So there's not been much activity from my brew lately (no bubbling, only 3rd day in the fermenter). I opened up to take the gravity and temperature (1022, 21C), so it ...
0
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1answer
278 views

Brewing 10 litres in a 25 litre fermentation vessel?

I'm a novice and have just started home brewing from a complete starters kit. The kit came with 2x25 litre fermentation vessels and a kit that makes 20 litres. I've been looking at some beer kits ...
5
votes
4answers
381 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 ...
4
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1answer
595 views

Malt extract fermentability

Does anyone know of resources that specify the fermentability of malt extracts like muntons and coopers? Has anyone done a forced fermentation on these extracts who has results they are willing to ...
1
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2answers
574 views

When to conduct diacetyl rest?

I have my first lager fermenting at 50 degrees (pitched Saturday 8/18 at 11pm, tonight will be pitch + 5 days). Airlock activity started Monday AM, been going consistently since. The problem I am ...
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3answers
276 views

When To Dry Hop?

I'm working with a recipe for a black ale (Cascadian Dark Ale) and it's telling me to dry hop 0.25 oz Warrior hops and 0.5 oz Cascade hops right after transferring to the carboy. I had read that the ...
2
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1answer
192 views

Is there any danger in fermenting outside?

Not having any cooling mechanism for my fermenter(s), this time of year I can get more favorable temperatures outside than inside. I'm specifically talking about ciders in glass containers, but I'm ...
2
votes
2answers
3k views

Why did fermentation take so long to start?

I boiled and pitched a low-gravity (~1.033) Scottish Ale this past Sunday. The wort was cooled via immersion to under 75° F and then aerated via a whisk-on-drill contraption before pitching the ...
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2answers
301 views

When is the most critical time to control fermentation temperature?

I know there is a similar question out there, but I am trying to ask for my own particular set u. If memory serves, I believe that is is in the first 48-72 hours of pitching yeast. This is when ...
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2answers
503 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 ...
1
vote
1answer
490 views

What causes fermentation to slow down under normal conditions?

I've got a honey wheat ale in the fermentor, 8 days on it. Wyeast 1010, 1.5L starter. OG 1.054. Temp controlled chest freezer at 65F. Fermentation appeared to start well, the blowoff hose was ...
3
votes
2answers
500 views

Saison stuck at 1.030

I would like to get some ideas on my next course of action for a "stuck brew". I am brewing a Saison (first one). My fermentation room is up around 82F so a Saison seemed like the perfect fit. The ...
5
votes
4answers
511 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 ...
3
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3answers
124 views

Yeast Character Resource

I'm interested in locating a resource where differente yeast strains are discussed and profiled, such that for a given yeast strain I can see what different brewers' experiences have been with respect ...
3
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1answer
1k views

How to tell if (and recover from) a diacetyl rest was done too early?

I've got a lager (Wyeast 2206) that I've just taken out of primary fermentation (at ~8C, for 10 days) for a diacetyl rest (at ~20C). I picked the time to do it based on "How To Brew" suggesting I ...
4
votes
1answer
264 views

Accidental steam beer, temp control and diacetyl

I brewed a 16-gallon batch of my Lawnmower Lager, popped it into my Brewhemoth and inoculated it with 3 packets of Saflager S-23. My chilling solution isn't working as well as I'd hoped, and it's ...
5
votes
2answers
215 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 ...
8
votes
3answers
896 views

Something in the fermentation chamber made my nose hurt

So last night I checked on my porter, 48 hours on fermentation with Wyeast 1968, bubbling away happily. My ferm chamber is a small chest freezer. Got a blowoff tube running from the top of the bucket ...
2
votes
2answers
886 views

What is the oily film on the top of my kit beer

I made a creme ale 10 days ago and I racked to the secondary after 4 days fermenting( don't ask ) . I tasted it yesterday and it taste very bitter with little to no flavor. When I transferred it to ...
6
votes
3answers
2k 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 ...
7
votes
5answers
1k views

Over attenuated all grain beers

I'm having a problem with all my beers regardless of style getting over attenuated. I've been raising my mash temps up to 4° above each beers style (up to 158° or so) to compensate with no luck. I've ...
3
votes
1answer
656 views

Why does the temperature of bottle conditioning determine the amount of priming sugar?

When using CO2 calculators or the nomograph on Palmer's site we see that depending on the temperature of your beer, you use a different amount of priming sugar in order to get the same effective ...
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4answers
3k views

Measuring yeast activity by collecting CO2

I've been thinking about ways to measure the progress of the primary fermentation, looking for an alternative to taking samples and measuring the gravity. I was wondering if anyone has tried to ...
5
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3answers
2k 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 ...
3
votes
1answer
321 views

I moved a Kolsch to secondary after 4 days. Should I repitch yeast?

This is my first batch ever, a Kolsch from a kit. It fermented like crazy the first 2 days, but after 4 had stopped bubbling, so I moved it to a secondary container. As I was transferring, I noticed a ...
5
votes
3answers
2k 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 ...