The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.
4
votes
4answers
389 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
2answers
704 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 ...
3
votes
1answer
568 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 ...
4
votes
1answer
637 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 ...
5
votes
2answers
808 views
Is it possible to make a lager without secondary fermentation?
I've already made some batches of all-grain ales, and now I want to try my first lager, the only problem is that I have 2 fermentation buckets but only 1 fits on my refrigerator. So my question is: is ...
6
votes
2answers
382 views
Brett: Primary or Secondary
What are the differences between fermenting a beer solely with Brettanomyces (or some blend of sour yeast) versus adding it to the secondary after primary fermentation with a non-sour yeast?
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?
2
votes
2answers
632 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 ...
3
votes
2answers
442 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 ...
4
votes
2answers
295 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
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 ...
4
votes
2answers
983 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 ...
3
votes
2answers
661 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 ...
6
votes
3answers
690 views
Using commercial (breakfast) cereals in a mash
This question looks similar to Using flakes in a mash, but is not actually the same. I was thinking, if someone runs out of maize flakes, and definitely wants to use some for his mash, what happens if ...
2
votes
2answers
691 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?
12
votes
3answers
2k views
Should I ferment a new batch directly on the yeast cake generated by the previous batch?
I'm going to re-use the yeast cake from a low-gravity batch to ferment a high-gravity batch.
Can I just put the wort directly on it? Does it then need to be agitated?
Is it worth the risk of ...
6
votes
3answers
865 views
Why is it bad to pitch too little yeast?
What are the effects of underpitching your beer?
We have an answer for over pitching, I think we need the complete set.
10
votes
1answer
2k views
Why is it bad to pitch too much yeast?
What are the effects of over-pitching? Where is the line for, say, a 1.050 beer?
There is also a question for to under-pitching.
7
votes
2answers
1k views
Dry hopping without secondary fermentation
I have so far only done bottom-fermented beers without transferring into a second vessel for secondary fermentation. If I wanted to do some dry hopping with this technique, when is the best time to ...
8
votes
1answer
3k views
What is a proper blow-off tube setup?
36 hours ago I brewed a BIG red ale and pitched some kick-ass WLP001. The picture on the left is what I had late last night (24 hr in). Made me a little nervous. And this morning the krausen had ...
21
votes
4answers
597 views
Open-Fermented or Native Yeast Beers
I've always been very careful about control and sanitation with beer. But with my wine I do some native yeast Pinots, and some friends of mine are into the same with beers- they like funky, ...
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 ...
5
votes
2answers
397 views
Brewing with veggies
This may be more of a wiki than a specific question, but has anyone ever tried brewing with vegetables? If so, what is your experience? I'm considering mostly root vegetables. carrots, beets, ...
6
votes
3answers
2k views
How do I predict final gravity?
I've been taking the original gravity and multiplying the apparent attenuation of the yeast. For instance:
1.040 OG x 75% apparent attenuation = 1.010 expected FG
But I never seem to get there. My ...
5
votes
1answer
771 views
Substituting brown sugar for corn sugar
An apfelwein recipe I've made in the past calls for 2 lbs of corn sugar for primary fermentation. The next go-round when I make a batch, I'm thinking of substituting some brown sugar (not a lot, ...
5
votes
2answers
2k views
What do I do about beer coming out my airlock?
Brewed a Northern Brown extract kit on Saturday, hit the target OG. Pitched yeast a little cold (63F), but activity was in full swing by yesterday morning. Woke up this morning (Monday) to find that ...
11
votes
2answers
353 views
What is attentuation?
What is attentuation?
How does it effect beer flavor and quality?
How is is calculated and why do I need to know it?
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 ...
7
votes
3answers
1k views
Should I purge my carboy with CO2 before racking to secondary?
I'm thinking this might help prevent oxidation.
6
votes
2answers
675 views
Should secondary fermentation be the same temperature that primary was?
Or is it okay for the secondary fermentation to be colder than primary?
4
votes
1answer
229 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 ...
7
votes
7answers
697 views
Small Space & Apartment Brewing: Fermentation
Given the limited space of an apartment, what do you do to maintain a steady fermentation?
Do not consider budget to be a factor.
This is the sixth question in a series of discussions about ...
6
votes
3answers
6k views
At what temperature should a lager be fermented?
When fermenting a lager, what temperature should it be held at for best results?
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. ...
2
votes
1answer
756 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 ...
11
votes
5answers
4k views
Early vs Late secondary fermentation
When do you start your secondary fermentation? Some people wait until the bubbles of the wort stop completely, others leave the wort in the fist fermenter for 3-4 days and then move on to secondary ...
11
votes
6answers
3k views
Glass Carboy vs. Better Bottle
I recently broke my 6.1 gallon glass carboy that I used for primary fermentation. I need to buy a new one, and I'm considering a "Better Bottle" carboy.
Its claims include:
**Unbreakable 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 ...
3
votes
2answers
635 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 ...
2
votes
2answers
386 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 ...
18
votes
9answers
9k views
[WIKI] Fermentation Temperature Control Methods
What different methods do people use to maintain or control fermentation temps? This includes maintaining temps for both Ales and Lagers. For most climates, active control is necessary for doing ...
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 ...
9
votes
2answers
494 views
Smack Pack and Pitching Time
So I completed my first batch of homebrew this morning, but I forgot one potentially (okay, not potentially, definitely) important aspect of the whole process: the yeast. I didn't forget it, per se, ...
6
votes
2answers
370 views
Is my yeast dead?
I'm in the middle of bottling my stout right now. The OG was 1.070, and the gravity almost a month ago (11/24) was 1.024. I added 3/4 cup priming sugar in about 3 cups of water, and bottled about 20 ...
10
votes
8answers
3k views
Sanitizing oak chips
Going to try using dry oak chips in my secondary fermenter. How do you recommend sanitizing the chips before adding them?
7
votes
8answers
625 views
Secondary size?
When moving a 5 gallon batch into secondary does it make a difference if it is into a 5 gallon carboy or a 6.5?
12
votes
5answers
5k views
What's the difference between primary & secondary fermentation?
Over here PJ asked "How do you differentiate primary to secondary if you keep it in the same bucket?"
18
votes
7answers
2k views
Temperature Control for Fermentation
I am curious how everyone controls the temperature of their primary, especially those that live in the warmer climates. In Florida, where the temperatures can soar and remain in the 90's and above ...
8
votes
3answers
2k views
Is a 5 gallon bucket too big for 3 gallon recipe?
I have a few Mr Beer extract kits left over from when I started this hobby. Can I ferment a 3 gallon recipe in a 5 gallon bucket? Will there be too much head space?
10
votes
4answers
3k views
Alternatives for priming sugar
If you happen to be out of priming sugar, but really want to bottle your beer, what are the alternatives? Let's assume a 5 gallon batch that's fully fermented - call it 1.010-1.014.
