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

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7
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2answers
527 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, ...
3
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2answers
582 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 ...
3
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2answers
889 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 > ...
1
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2answers
564 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 ...
1
vote
1answer
395 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 ...
2
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3answers
566 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
votes
1answer
276 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
379 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 ...
3
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2answers
137 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
1k 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
votes
4answers
2k 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
323 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 ...
1
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1answer
117 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 ...
0
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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 ...
2
votes
1answer
127 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
votes
2answers
781 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
votes
1answer
600 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
3k 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
votes
1answer
254 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
votes
2answers
318 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
99 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
484 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
210 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
130 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
116 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
votes
4answers
2k 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
140 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
5answers
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
293 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
302 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
574 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
votes
4answers
497 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
182 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
417 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
542 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
416 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
785 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
votes
2answers
812 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
321 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
401 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
votes
1answer
667 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
626 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 ...
1
vote
3answers
294 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
votes
2answers
243 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 ...
1
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2answers
334 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 ...
6
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2answers
548 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
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1answer
544 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
563 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 ...