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

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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 ...
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1answer
341 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 ...
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3answers
914 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 ...
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2answers
639 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 ...
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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 ...
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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 ...
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2answers
893 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 ...
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2answers
3k 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 ...
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1answer
176 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, ...
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2answers
101 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 ...
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3answers
125 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 ...
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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 ...
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1answer
722 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 ...
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1answer
559 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 ...
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1answer
5k 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 ...
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1answer
281 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 ...
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1answer
2k 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 ...
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1answer
1k 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? ...
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1answer
800 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 ...
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1answer
1k 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 ...
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1answer
859 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 ...
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2answers
2k 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 ...
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2answers
2k 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 ...
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1answer
451 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 ...
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1answer
371 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 ...
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4answers
891 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 ...
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2answers
958 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 ...
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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 ...
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1answer
316 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 ...
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1answer
775 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 ...
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2answers
396 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 ...
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339 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, ...
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472 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 ...
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369 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 ...
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1answer
222 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?
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1answer
414 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?
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2answers
494 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 ...
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382 views

Safely adding enzymes (e.g. Beano) to lower final gravity

I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...
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2answers
185 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 ...
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3answers
139 views

'Auto-transfer' to secondary corny keg fermentors?

I've been reading some topics about corny-keg fermentors and became interested in that. So I was wondering: If I ferment in a sealed keg with the liquid side plugged into another keg, by its liquid ...
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4answers
1k views

Glass Carboy with bottom spigot - Can/should it be done?

My friends and I are just getting into homebrewing, and we've been throwing around some ideas to try to simplify things. One of those ideas is to use glass carboys with a bottom spigot in order to ...
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2answers
318 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?
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4answers
4k views

Consistently high final gravity

I started brewing about a year ago, currently on my sixth batch, all using extract and some additional grains. My problem is that my beers consistently finish with a higher than expected final ...
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2answers
510 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 ...
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3answers
222 views

Lost my grommet in the fermenter - what to do?

Brewed a nice RyePA last weekend and I just opened the fermentation chamber to find the airlock not bubbling. A quick peek at the wort confirmed a nice krausen in place. I pulled the airlock and ...
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2answers
10k 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 ...
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2answers
2k 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 ...
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4answers
225 views

How do i clear the batch after fermentation?

I have tried to use many things to clear wine or fermented beverage. Things like cloth, paper towels and coffee filters, non of these work well, but what is the most effective way to clear out the ...
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3answers
2k views

Calculating carbon dioxide production during fermentation

I know yeast ferments sugars into alcohol at a predictable rate, but is the same is true for carbon dioxide? Since I know the amount of sugars fermented though my gravity readings, shouldn't it be ...
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3answers
331 views

Too much sweetness and banana like aroma/taste

I've been brewing 6 batches of Ale and I've had problems with sweetness and banana like aroma and taste (esters probably). I think the problem is the fermentation temperature. My fermentation bucket ...