The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.
1
vote
3answers
3k views
No Bubbles and No Foam after 3 Days
First time brewer here. I'm concerned my batch is not progressing as it should. Here's a quick run down of what I've done...
I put my batch (which had a SG of 1.044) in the primary fermenter on ...
1
vote
1answer
455 views
WLP 566 Saison Long Fermentation
I brewed up a saison/BGSA 13 days ago, OG of 1.088. Don't have the grain bill/fermentables handy, but there was a good bit of sugar/highly fermentable adjuncts. Pitched a 32oz starter with this ...
1
vote
1answer
284 views
Fermentation hasn't started?
Made a kit on Saturday, 1/2 lb. Caramel 80 specialty grain, 9.15 lbs rye extract. Kit came with the Wyeast American Ale smack pack. When I got the yeast pack out of the fridge, the pack was already ...
6
votes
1answer
379 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 ...
1
vote
3answers
121 views
Quick fermentaion, what should i do?
I made a batch of cider 6 days ago, and it started fermenting nicely, however now the bubbles in the air lock have slowed to nearly 1/min (according to my recipe means it's fermented)
However this is ...
3
votes
1answer
1k views
First batch. Tons of bubbling first day and half, little to none now
I can update this later with my specific notes/ingredients, but for now, just the basics...5 gallon brew of an irish stout. The morning after I put it in the fermenting bucket, I woke up to a mess. ...
5
votes
2answers
677 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
2answers
243 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 ...
1
vote
2answers
313 views
Stuck Ferm? Celebration Ale Clone Gravity at 1.021
Celebration Ale Clone (extract kit)
White Labs California Ale Yeast (liquid vial, no starter, I know next time I'll make a starter)
Pitched at 68 degrees and good activity 18 hours later, got up to 71 ...
1
vote
4answers
585 views
Secondary Fermentation
I've had my beer (Belgium witbier) in primary fermentation for about a week. I'd like to rack to secondary, then keep it in secondary for 3 weeks. Advisable? I could keep it in primary for another ...
0
votes
2answers
2k views
Fermentation started, then stopped the next day. Is my yeast dead?
This is my first shot at homebrewing, using Northern Brewer's American Wheat Beer kit which is based on liquid malt extract, Willamette and Cascade hops, and a packet of dry yeast. I brewed and put ...
0
votes
2answers
712 views
Expert opinions on brewing beer from bread (If an expert were to use this method)
I found this link the other day on how to make beer from stale bread. It seems like it is legitimately working, but at the same time, it doesn't seem very clear on it's alcohol adjustments. My goal is ...
5
votes
2answers
219 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 ...
2
votes
2answers
255 views
Brewed with honey and the yeast is not working?
I did my first beer using honey last night and the beer is not bubbling this morning as it usually does. Is this normal? Should I re-pitch the yeast or not?
7
votes
4answers
365 views
Are the terms “dry”, “low FG” and “drinkable” synonymous?
Hopefully this doesn't fall under "opinion" but I believe this will help alleviate some questions on mashing/fermentation techniques. I guess you could break this question into parts. Also the term ...
3
votes
1answer
152 views
When is it okay to bottle?
I've brewed literally dozens of Beer House brewkits, but I'm waiting on a Winterfest Ale kit that just won't seem to completely stop secondary fermentation...every other time I made these kits, ...
5
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 ...
4
votes
2answers
193 views
What is the proper method for blending beers?
In regards to this question I've been inspired to take my flat beer and blend it with a new beer. My main question is when is the best time to combine the two beers? Should it be done at the start of ...
7
votes
2answers
393 views
How to ferment on the last batches yeast cake?
My last batch was a strong ale/winter 1.090 wlp002 english ale yeast brewed on 11/20 (two weeks ago). it has been in the fridge crash cooling for about 72 hours. this will be my first attempt at ...
3
votes
4answers
490 views
after fermentation (carboy) if I put it in the fridge what do with the air-lock?
listening to an interview with John Palmer he suggests putting the fermentation vessel in the fridge (after fermentation is complete) to drop out some left over trub and yeast. I figured I would give ...
2
votes
1answer
200 views
Is there a simple rule of thumb for OG and fermentation time?
I just brewed my 5th batch, but for the first time didn't use a kit, but an online recipe. So now, I have no idea of how long to keep it in the fermenter before bottling. From what I understand, a ...
4
votes
4answers
409 views
What should I put in my swamp cooler water to retard growth of nasty things?
For the last 2 batches of beer I've used a swamp cooler to cool off the plastic bucket fermenter. The cooling worked well, but on both batches, there was a bit of mold growing on the outside and/or ...
4
votes
3answers
701 views
checking gravity during and after fermentation?
How could I pull out a little from my carboy to take gravity readings during fermentation?
I tried to use a auto-siphon but it was a mess.
2
votes
2answers
570 views
Help! I added too much sugar for batch's recipe.
This is my first time brewing and my son didn't do anything to help matters. I was mixing my wort and was putting in the sugar. My recipe called for 1kg which is roughly 2.2 pounds, well lets just say ...
9
votes
2answers
1k views
Can we estimate the temperature rise in the primary due to fermentation?
OK, this is sort of cheating but I really liked this question so I thought I'd ask the question again in a slightly different way and try and answer it.
I was wondering if we can actually estimate ...
4
votes
4answers
355 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 ...
11
votes
4answers
663 views
How many degrees will my carboy heat up as a result of fermentation activity?
Recipe calls for fermentation at 70 degrees, basement is 65. I know that fermentation produces some heat, so I was wondering if just letting yeast do its thing will be enough.
Otherwise, do I need ...
4
votes
3answers
411 views
Secondary Fermentation - Gravity too high to bottle but it's not going anywhere
I have an Oatmeal Stout in the secondary fermenter (carboy) and it's been there for about a week. I checked the hydrometer reading this morning and it's at 1.020. The og was about 1.052, and when I ...
3
votes
1answer
2k views
Making wine from concord grape juice
I'm just about to start my first attempts at wine making. We bought a gallon of organic, concentrated, concord grape juice to use for some other recipes and I have so much left over that I'm going to ...
7
votes
7answers
3k views
What's a good small-batch fermentation vessel?
After getting started with a few kits, I'd like to start experimenting a little bit. I'd like to start off with 1-gallon batches on anything I'm not sure about, though. I have a growler that I'm ...
7
votes
1answer
2k views
DIY Thermoelectric Cooler (TEC / Peltier) Fermentation Chamber
From a thermodynamics perspective, I realize that a TEC-based fermentation chamber is not the most efficient type of cooler due to very inefficient heat transfer, but, alas, I want to build one as I ...
4
votes
2answers
158 views
What can I do to ensure my high OG wort ferments well?
An Belgian Tripel recipe has caught my eye, but it looks like an imperial style. OG is estimated at 1.100+, and final abv is close to 11.5%. I'm planning on a Wyeast Belgian Ardennes yeast.
My plan ...
3
votes
1answer
653 views
Effects on homebrew from Fluoride in tap water
I live in a city that puts fluoride in the drinking water.
I am in the habit of boiling all water before storing it (and allowing it to cool) for brew day.
Will fluoride effect the brew in any way?
...
1
vote
2answers
279 views
Yeast on primary fermenting foam [duplicate]
Possible Duplicate:
Day 2 of Primary Fermentation of beer
Is this what it should look like day 2? I sprinkled the yeast on top yesterday, and today it looks like it foamed a bit and looks ...
1
vote
1answer
296 views
Day 2 of Primary Fermentation of beer
Is this what my primary fermentation should look like after a day???
It looks like my yeast has been sitting on top of foam..
6
votes
2answers
391 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
2answers
216 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 ...
5
votes
1answer
507 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 ...
2
votes
4answers
2k views
Non fermenting cider
I extracted the juice and moved it to a container for two days(as per instructions)mixed the yeast with the sugar water and left for two days,then mixed together,but there was no fermentation,why ...
3
votes
1answer
206 views
Controlling exothermic heat from primary fermentation with A/C cooling duct
In terms of brewing with Ale yeasts, I understand that fermenter temps can increase up to 10 degrees, or more, than the ambient room temperature. As a "cheap" method for keeping the temperature of the ...
6
votes
1answer
254 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 ...
7
votes
3answers
221 views
Priming Sugar Affect on Fermentation
I screwed up took a batch that had only been fermenting for 3 days and started to bottle it before I realized it was the wrong one. [link]
During this screw up I ended up added the priming sugar then ...
8
votes
2answers
466 views
How do I decide if the beer is ready? Is my fermentation complete?
This is my first time brewing and I've followed the instructions from a kit. It says to leave the beer in the key for two weeks and its ready when it stops being cloudy. Its now been a little over ...
4
votes
3answers
165 views
Referment after Adding Priming Sugar
So I accidentally grabbed the wrong fermenting carboy today, this one started fermenting 3 days ago, but already has a gravity of 1.010 (it got a little warm up to 78F).
Before we noticed it was the ...
4
votes
2answers
344 views
Barleywine fermentation is slow. How can I speed it up?
My barley wine has been brewing for two weeks it should have be 1108 after 4-6 days its currently still fermenting at 1025.Its been at a constant temp of 22 degrees. However when yeast was added it ...
4
votes
2answers
374 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
3answers
411 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 ...
9
votes
6answers
3k views
Should I worry about blow-off?
I brewed a batch of IPA yesterday and when I checked on it today it had started to blow-off. There is so much pressure in the primary that it has spilled up through the airlock and is constantly ...
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 ...
2
votes
2answers
320 views
Check if fermentation has occurred.
I brewed an ESB from extract just before the weekend and then got called away this weekend and wasn't able to make any observations for the next 3 days. I checked after 12 hours and didn't see any ...
