The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.
3
votes
1answer
1k views
Can a Beer Ferment Too Quickly?
My beer seems to be fermenting more quickly than predicted by the kit. The last beer I made was ready (with the correct final gravity) in just under a week rather than the 2 weeks predicted by the ...
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 ...
3
votes
1answer
310 views
Fermentation Activity in the first few days
I know a variant of this question has been asked a million times, but can someone let me know if this behavior is "normal" for a brew?
I'm using Northern Brewer's Caribou Slobber Brown kit.
I brewed ...
3
votes
2answers
1k views
WLP001 v. WLP051
WhiteLabs provides these two great American Ale yeast strains (among others).
WLP051 (California Ale V yeast) and WLP001 (California Ale Yeast)
What are the differences in these two strains and what ...
3
votes
1answer
125 views
How little light can spoil a beer?
I build a fermentation chamber that has a small computer fan that is equipped with tiny blue led lights. Is it only UV light that can skunk a beer? What would the effect of this frequently run fan ...
3
votes
3answers
204 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
votes
4answers
620 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 ...
3
votes
1answer
206 views
2 Temperature Control Questions - difference in ambient temp; moisture control in chest freezer
I use a chest freezer with a Brewpad heating element stuck to the inside wall (for warmer fermentations/bottle conditioning), and a single-stage Johnson controller. Since getting this, I haven't used ...
3
votes
1answer
629 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?
...
3
votes
1answer
466 views
Best practices when adding sugars during the fermentation process
I'm looking to take on a challenge of brewing an ale that is going to range between 14%-16% ABV, and among the many different steps, the most interesting is the inclusion of Demerara sugar and cane ...
3
votes
2answers
631 views
Fermenting 1/2bbl and 1bbl batches
As I start planning my pico brewery, I've been thinking about fermenters. I'd love some thoughts on ways to ferment 1/2 and 1bbl (15.5 - 31 gallon) batches. Options for when price is and is not a ...
3
votes
2answers
1k views
Is it okay to ferment a 5 gallon batch in a 14 gallon conical fermenter?
I am considering getting a either a 7 gallon or a 14 gallon conical fermenter and am wondering if it would be okay to ferment a standard 5 gallon batch in the 14 gallon or if that would be a bad idea. ...
3
votes
5answers
2k views
Using champagne yeast
I would like to make an IPA that is very bubbly and dry like a champagne. I'm assuming to get it really bubbly I would just bottle with champagne yeast, but to achieve the dryness would I also ferment ...
3
votes
1answer
205 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 ...
3
votes
2answers
453 views
Will rapid ambient temperature drop kill yeast or just slow them down
I have just put on my first all grain homebrew (a porter) here in Melbourne, Australia. After a day or so it was bubbling away quite nicely.
A couple of days ago the weather decided to change ...
3
votes
1answer
552 views
Is my lager done fermenting? More yeast?
I put my lager in the primary fermenter roughly 30 days ago. The original gravity was around 1.060 and 5 days ago when I took a reading it was at about 1.013. Today it's at 1.012 - so it doesn't ...
3
votes
2answers
123 views
What is the benefit of long fermentations/leaving beer on yeast for weeks?
I know the 'general' answers: "it allows the yeast to 'clean up' compounds", "it allows the beer to 'condition'", "it allows the flavors to come together", none of which I am satisfied with.
My ...
3
votes
2answers
142 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, ...
3
votes
2answers
322 views
Diacetyl Rest on Cream Ale
Have a cream ale (OG ~1.059) that has been fermenting at the low end of US-05's range (57-59 degrees) for just about two weeks. Didn't test gravity, but still saw a decent krausen ring and airlock ...
3
votes
2answers
257 views
Does the length of a diacetyl rest matter?
Does a diacetyl rest for a week or more adversely affect the beer in any way? With our busy lives it's easy to forget about a batch for a few days (especially when it's in the dark recesses of a ...
3
votes
1answer
182 views
What effect does the alkalinity of wort have on the fermentation cycle in beer brewing?
What effect does the alkalinity of wort have on the fermentation cycle in beer brewing?
3
votes
1answer
376 views
What is a swamp cooler?
What type of equipment do you need to build one?
How do you use it?
What are the realistic expectations of using one?
3
votes
2answers
434 views
Open Fermentation Process
Can open fermentation be done simply by putting the fermenting beer in a bucket carboy and covering it with foil?
The purpose of the foil would be to just keep airborne contaminants from falling into ...
2
votes
2answers
167 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 ...
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?
2
votes
2answers
89 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
> ...
2
votes
2answers
375 views
Is primary fermentation finished?
I'm making a doppelbock with an ale yeast, so I'm fermenting in the mid- to upper 60s. It's 11 days in and all the krausen is gone. The top is speckled with what appears to be bright white yeast ...
2
votes
2answers
560 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 ...
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 ...
2
votes
4answers
407 views
Longest time in carboy?
I've been extraordinarily lazy lately and have kept 2 of my beers sitting around for some time.
What is the longest you've kept your beer on primary and still had good results? I'm hearing arguments ...
2
votes
1answer
55 views
Dropped the temperature as it was getting out of control, did I shock my yeast?
Making an IPA with an OG of 1.069, we pitched at 70°F with good ol' Safale US-05, just dry out of the packet as I've always done with US-05 with good success (I tend to trust it a little too much ...
2
votes
2answers
368 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 ...
2
votes
2answers
734 views
Premature Kegging - leave batch in keg or rack to carboy?
I kegged a batch of hefeweizen on Sunday morning and force carbonated. My all-grain recipe was a combination of several that I found online, but largely an original creation. The plan was to leave the ...
2
votes
1answer
199 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 ...
2
votes
2answers
648 views
homemade wine problem
My question is in my primary fermenter. If the airlock is not bubbling does that mean its not fermenting. I have two on the go one is bubbling and the other one is. What should I do?
2
votes
4answers
209 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
votes
2answers
283 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 ...
2
votes
2answers
161 views
Fermentation Process
Good Evening Folks,
Well...my first batch seemed to go pretty well. Within 24 hours it was bubbling pretty good. Now 72 hours later, the bubbling has become very slow I'm talking one bubble every ...
2
votes
4answers
197 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
votes
3answers
183 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 ...
2
votes
1answer
284 views
Why are there flakes in my beer after 5 days?
I am currently brewing my first batch of beer and I have been checking on the temperature every day. Up until now the top of the beer looked normal and was fermenting as I expect. Today however, I ...
2
votes
4answers
2k views
Is a normal plastic fermenting bucket with a plain lid (no kind of tap) OK to ferment in without the beer becoming contaminated?
It is my understanding that if one is fermenting (primary) with a bucket with a plain lid on it that it is necessary to leave a small gap (i.e. to leave the lid open a bit)
Is this an adequate ...
2
votes
2answers
626 views
Which fermentation temperature should I favor?
I am doing a dual brew this weekend. First up will be my Engine 97 Steam Beer (aka California Common - see recipe here: http://www.lootcorp.com/recipes/engine-97-steam-beer.html - credit for original ...
2
votes
1answer
749 views
Corny keg fermentors
I had been thinking about using a couple corny kegs as fermentors. Maybe even trimming up some dip tubes to be able to CO2 push finished beer out of the kegs to clean serving kegs.
Here are some of ...
2
votes
2answers
383 views
Fermentation Issues???
Fermentation Help
I have need some thoughts on what I should do with this batch of beer. I am brewing a clone kit which is called Belgium Wit. The directions were a little off based on the equipment ...
2
votes
3answers
110 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 ...
2
votes
1answer
76 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 ...
2
votes
1answer
144 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 ...
2
votes
1answer
154 views
How quickly do I let the fermentation temperature rise if it starts off too low?
I brewed something like a Black IPA today (hoppy and dark). I ferment in carboys in a chest freezer with an external temperature control. It is frigid today, and the garage where the chest freezer ...
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 ...
