The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.
4
votes
2answers
91 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 ...
4
votes
3answers
409 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 ...
4
votes
2answers
157 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 ...
4
votes
4answers
371 views
What type of beers stand up to temperature variation during fermentation?
I've just moved from a Condo into a house, where I am now paying for heat.
In the area that my Domestic Sergeant Major has permitted me to brew in, the temperature varies from 16° to 21° C throughout ...
4
votes
1answer
95 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 ...
4
votes
3answers
687 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.
4
votes
3answers
3k views
Can I use wine yeast to ferment beer?
Can I use wine yeast to ferment a beer? What sort of problems might I encounter that are unique to wine yeast trying to ferment malt sugars? What sort of flavor differences might I encounter?
4
votes
2answers
201 views
Looking for a relatively low attenuating yeast with distinct Belgian flavors.
I'm working on a recipe for a Baltic porter but would like to ferment it with a stran that produces distinct belgian flavors. The problem is that most of your belgian strains are too high attenuating. ...
4
votes
1answer
164 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 ...
4
votes
2answers
427 views
Is this a stuck fermentation or did I screw up the mash?
So, a little under a week ago, I brewed a goodly sized stout (1.069 OG) and when I mashed it I ended up missing my mash temp by about 4 degrees. (I was aiming for 158 and ended up with about 162-163.) ...
4
votes
5answers
686 views
Is there a good way to estimate/calculate volume lost in fermentation(s)?
Last night I bottled a batch and realized that I lost a significant volume from the boil size. In the primary, I filled my 6 gallon carboy, and after the trub lost in primary and secondary, I bottled ...
4
votes
1answer
261 views
contamination? what's this?
I brewed a hoppy red ale on Tuesday and pitched some washed wyeast 1084 into it that evening. I had an og of 1.070 and went ahead and put a blowoff tube on the fermenting bucket in case I had a huge ...
4
votes
2answers
849 views
Fermentation stopped and then started again
Hey friends. So I'm working on my first home brew. It's been in the fermenter for 3 days. After the second day of vigorous fermenting and hardcore airlock bubbling, the krausen started subsiding and ...
4
votes
4answers
6k views
Ale Fermentation Temp. Too Cold?
Recently, I've had a streak of hot fermentations. My primary vessel nears 80º, and sometimes more.
With my latest batch, I've moved to a much cooler part of the house. I expect it to consistently ...
4
votes
3answers
912 views
My cider stopped fermenting until I swished it around in the bucket a bunch, then continued. Is that normal?
My malted cider had been brewing after about a week in my plastic brewing bucket to the point where the little 'hat' thing in my airlock fell onto the 'neck' (no internal pressure).
I opened it up ...
4
votes
2answers
190 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 ...
4
votes
2answers
341 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
241 views
Has anyone ever had problems with a 2 day diacetyl rest at room temperature?
Say 70 - 74°F (21 - 24°C) I normally do what the books say and rest somewhere in the 60s but this means brining my fermentation freezer up to that temperature. I am mostly an Ale brewer so normally ...
4
votes
2answers
937 views
Time It Takes Brett C to Ferment
So I have this idea where I want to thread a citra-laden Belgian IPA with a pineapple beer fermented with Brett C and Brett C only. Does anyone have any experience using Brett C and can speak to how ...
4
votes
2answers
367 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 ...
4
votes
2answers
680 views
Primary fermentation taking a long time
I brewed a California Common recipe that I've used successfully in the past on 10/15. I used Wyeast 2112 and made a starter that got going pretty well so I was feeling good about the brew. It's been ...
4
votes
1answer
175 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 ...
4
votes
1answer
232 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 ...
4
votes
2answers
765 views
What are the best ways to regulate temperature while fermenting? [duplicate]
Possible Duplicate:
[WIKI] Fermentation Temperature Control Methods
So far I've made about 3 different batches of beer. Two came out good, one, not so good. I think it had to do with the ...
4
votes
1answer
584 views
What “problems” can I have if I bottle just one week fermented beer?
last Saturday (11/09/2010) I brewed a Blonde Ale and pitched US-05 yeast. Today there are only few bubles in airlock, so I think since Blonde Ale is a simple style I could bottle in next Sunday ...
4
votes
2answers
2k views
Stuck or Slow Fermentation
So I have my first possible stuck fermentation. First, my recipe:
http://hopville.com/recipe/166971/extra-special-strong-bitter-english-pale-ale-recipes/shoals-pale-ale-clone
I pitched with two ...
4
votes
1answer
226 views
Using hops after fermentation
Let's say you have already put your beer into your fermenter and you decide its taste is not hoppy enough. So you start out to add some more hops into it. One way to dry hop, but I will not expand ...
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 ...
3
votes
4answers
1k views
Temperature swing of 10+ degrees during fermentation
I'm fermenting a porter, and pitched the yeast at about 75 on Sunday night (4 days ago). Lively fermentation started the next day, and though the wort had cooled to about 68 the first night, the ...
3
votes
5answers
204 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 ...
3
votes
2answers
289 views
Did I Break My Airlock?
I don't really know what I did here. I cut off the bottom little cross guy on the stem of the airlock because it was getting clogged up during vigorous fermentations. Now the middle piece just kind of ...
3
votes
2answers
629 views
Gooey Yellow-White film after fermentation slows when using lactose
I currently have a Young's Double Chocolate Stout clone (extract & specialty grains) in the primary. I got the recipe from one of the responses to this forum question. (You have to be logged in ...
3
votes
3answers
1k views
my airlock is not bubbling after 4 days on the secondary fermenter in a carboy.
Im brewing a belgian wit and have not seen any action after putting it in the secondary fermented in the airlock. The hydrometor showed after the first fermentation a 1.12. Should I leave it alone or ...
3
votes
5answers
6k views
What to do with a stuck fermentation after 2 days with my first beer kit?
I am trying my first beer kit after trying wine once before. I picked up a "Summit Avenue EPA" clone of Summit EPA from Midwest Supplies.
On Monday I did the 60 minute boil, cooled everthing to ...
3
votes
2answers
226 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 ...
3
votes
1answer
81 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 ...
3
votes
2answers
227 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 ...
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. ...
3
votes
3answers
711 views
Drink made from fermented lemons?
I had a neighbor who would bring out a large, 5-6 gallon? glass jar full of lemons(not sure what else was in there) outside for a little bit a few times a week. I know he was making some kind of ...
3
votes
2answers
63 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
votes
2answers
116 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
votes
2answers
210 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 ...
3
votes
2answers
930 views
Why isn't my gravity increasing? Has fermentation stopped?
About ten days ago I transferred my homebrew (I'm new at this so for now I'm buying the kits) from the primary to the secondary. when I transferred it the gravity was reading 1.025 and it was bubbling ...
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, ...
3
votes
4answers
482 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 ...
3
votes
3answers
113 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
votes
1answer
476 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 ...
3
votes
1answer
376 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 ...
3
votes
1answer
293 views
Fermenting in 5 gallon PET bottles
Rather than buying buckets or carboys, I would like to use 5 gallon PET water bottles that I can get free from work (I verified they are PET with the "1" on the bottom). However all my extract recipes ...
3
votes
1answer
88 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 ...
