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

learn more… | top users | synonyms

4
votes
2answers
4k 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
281 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
2answers
379 views

Fermentation Done After 2 Days?

So this is a weird one. 3 weeks ago I made an Xmas beer. I brewed it, pitched the #2 yeast, and put the carboy in my cold dark room (about 70 F) to ferment. The fermentation and krausen began about ...
4
votes
3answers
228 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
16k views

How do I avoid airlock foam overflow? Does it affect the fermentation process?

During my last small batch brew, American Wheat from Northern Brewer, I came home to find that the foam in the 1 gallon carboy had overflowed the three-piece air lock (which was a mess to clean out). ...
3
votes
3answers
219 views

What are all the factors that contribute to short fermentation time?

I've got an event coming up and I've got one beer that I'm going to bring, but I'm thinking about brewing another. If I do that, I need to turn it around in about two weeks. Which is probably too ...
3
votes
5answers
543 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
1answer
72 views

does the fermenting process always produce enough gas to bubble the airlock?

does the fermenting process always produce enough gas to bubble the airlock? this batch has not bubbled (over 24 hrs)and the last batch I brewed did not bubble much at all but turned out alright.
3
votes
2answers
2k 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 > ...
3
votes
2answers
849 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
149 views

At what point in fermentation does temperature no longer influence flavour?

I often read about ramping up the temperature to increase yeast activity and attenuation towards the end of fermentation. I used to have some really funky tasting brews before I started strict ...
3
votes
2answers
546 views

My first beer brewing smells like Cider!

My beer has started smell like cider on second day. Temperature is fine and hydrometer readings normal.it looks ok too. Nothing suspicious other than it now has no head. Today is now the 6th day in ...
3
votes
5answers
1k 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
2k 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
1answer
414 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
3answers
967 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
844 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
141 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
5answers
3k 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
2answers
1k 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
1answer
2k 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
189 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
2answers
6k 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
2answers
174 views

What happens if beer ferments below the optimum temperature?

I am currently brewing an Irish Red Ale. I went away for a few days, and when I got back I discovered the heater had broken at some unknown time. As a result, the ambient temperature dropped to about ...
3
votes
2answers
2k views

How to Properly Increase the Temperature of a Batch after Primary Fermentation

I've read tidbits how that after the first 3 days of fermentation, you would ideally raise the temperature of the carboy for the remainder of the brew. How, exactly, does one do this? Say the Wyeast ...
3
votes
3answers
3k views

Adding water to wort to get desired volume

I have always been curious about the practice of making a 3 gallon wort and then topping it off with water to make 5 gallons to ferment. I might be doing it wrong, but I add my cold, filtered water ...
3
votes
3answers
126 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
834 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
681 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
97 views

First time making beer

I'm living somewhere possessing and trading alcoholic beverages is illegal and that is why I'm making my own. I can find some russian beers here which according to what is sated on the can, they ...
3
votes
1answer
340 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
1answer
3k 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

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
957 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
1answer
300 views

Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?

I've brewed some ridiculous beers in the past, my highest original gravity resulting in over a final 18% ABV using WLP099 yeast. That particular beer turned out well for how inexperienced I was when ...
3
votes
2answers
3k views

Does temperature during bottle conditioning effect the flavour?

I made a Weis beer and my primary fermentation temp was 19C. After 2 weeks I mixed priming sugar into my beer and bottled it. I then conditioned the bottles for a week at 21C. I know when in primary ...
3
votes
1answer
3k views

What is the minimum time required to have drinkable beer?

From reading What is the secondary fermentation debate? and If/When to move to secondary fermentation it appears that beer can be considered ready to consume (assuming force carbonation or a love of ...
3
votes
2answers
3k views

Ginger beer that lasts

I want to make a batch of alcoholic ginger beer. However, I know from past experience that one problem with ginger beer is that the bulk of the fermentation happens in the bottles, and I can't drink ...
3
votes
1answer
637 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
1answer
469 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 ...
3
votes
4answers
1k 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
2answers
1k 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
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
2answers
72 views

What's the difference between top fermenting and bottom fermenting?

Some friends and I are attempting our first home brew. When the question came up I couldn't answer except to say that lagers are one and ales are another. I understand the some of the basic principles ...
3
votes
2answers
154 views

Spunding CO2 from 3 keg fermentors

I'm starting to ferment in kegs, and want to naturally carbonate my beers by using a spunding valve. My batches yield 3 kegs, and I'm already using a 4º keg to aerate them after no chill and after the ...
3
votes
1answer
378 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
1answer
833 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
3answers
1k views

Is it possible to do pressurized fermentation in a mini keg?

I have been keen on moving from bottles to use kegs in my amateur home brews. But because of lack of space and because I just like the size and mobility of the smaller kegs I'd like to try to use ...
3
votes
2answers
526 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
395 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, ...