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

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319 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
6k 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 ...
2
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2answers
537 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
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3answers
264 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 ...
2
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4answers
254 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 ...
2
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2answers
11k 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 ...
2
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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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3answers
3k 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 ...
2
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3answers
373 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 ...
2
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4answers
7k 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
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4answers
800 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
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1answer
101 views

Why does my fermented beet kvass taste bad?

I took 4 medium beets, chopped them up in a medium dice, put the beets in a 1-gallon Pickl-It jar. I added 1 ½ tablespoon unrefined sea salt, added filtered water to ½ inch below lid, and closed with ...
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2answers
348 views

Mr Beer Fermentor Leaking

Found an old Mr Beer kit that had never been used. The malt and yeast that came with the kit had expired, so I bought replacements. I followed the directions in the booklet, and put the fermenter in a ...
2
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2answers
275 views

Foam Overflow - Residue on Carboy walls

I recently brewed up a Caribou Slobber from Northern Brewing. I had a foam over, I sanitized a new stopper, air lock and resealed the carboy. Now I have no bubbles in my airlock, and all of the ...
2
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1answer
265 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
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2answers
5k views

Why did fermentation take so long to start?

I boiled and pitched a low-gravity (~1.033) Scottish Ale this past Sunday. The wort was cooled via immersion to under 75° F and then aerated via a whisk-on-drill contraption before pitching the ...
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2answers
1k 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 ...
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2answers
3k 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
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1answer
347 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
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2answers
1k 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
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3answers
110 views

Bottle conditioning mistake

So after two weeks of primary and secondary fermentation, I racked my beer and put it in the fridge by mistake. It has been in there for about 5 days. It's my first brew. I took them out and put them ...
2
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2answers
319 views

So I want to make a summer shandy, can I just put fruit in the second fermentation stage instead of juice?

So I was told I can add lemonade or orange juice to my wheat beer to make a summer shandy, can I just put fruit in the second fermentation stage instead?
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4answers
5k views

Primary Fermentation Plastic Bucket Lid

I just started homebrewing and a couple of friends told me my airlock on my plastic bucket primary should be bubbling. After 3 days of primary fementing with dry yeast, I've seen nothing, but, you ...
2
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1answer
590 views

How long to ferment for?

I made a coopers IPA can 2 days ago and it's currently fermenting away (bubbles every few seconds) and is at around 21-24 deg c (69-75 deg f) which is what it says as the label. The can says to ...
2
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4answers
573 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 ...
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2answers
918 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 ...
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4answers
6k 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
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2answers
216 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
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1answer
491 views

Day 2 of Primary Fermentation of beer

Is this what my primary fermentation should look like after a day??? It looks like my yeast has been sitting on top of foam..
2
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1answer
62 views

Fermentation Times in Extract vs. AG Brewing

I've noticed that for certain recipe kits that come in both all grain or extract forms, that the directions for the length of fermentation (both primary and secondary) are generally longer for the ...
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2answers
80 views

Home brewing in kegs

As there is no secondary fermentation when brewing in kegs as you use CO2 gas, how do you calculate the added amount of sugar in the brewing process to achieve the same end result. Sue
2
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2answers
1k 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 ...
2
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1answer
239 views

Souring a Belgian Strong Dark Ale

I brewed something last fall with friends, and the recipe was somewhat off-the-cuff. I wasn't super happy with the results. We were aiming for a Belgian Tripel, but weren't careful in selecting our ...
2
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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 ...
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4answers
2k 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
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3answers
647 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
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1answer
585 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
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2answers
759 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
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2answers
442 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
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1answer
36 views

Do I need an anti-microbial additive in my plum brandy mash?

Basically I pitted and smashed 10 lbs. of very ripe plums; heated the pulp, skins and juice to like 120°F and added 3 gals. of distilled water and 5 lbs. of sugar. Waited for it to cool below 90°F ...
2
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1answer
65 views

When will fermentation end? ( wine )

I made 10 litres of red wine ( pasteurized grape juice from the supermarket ), added 2kg sugar, used yeast bought from my local homebrew shop. Fermentation started after a day, and for the first two ...
2
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2answers
175 views

Violent fermentation | One day after brewing | Liter spillage from the top

I am an amateur brewer just cooked my third batch ever three days ago. This time with a couple of friends (which also bought the ingredients from a place I haven't before), so this time I used a ...
2
votes
1answer
169 views

What would have caused my wort to darken in the fermenter?

Experimenting with a recipe for a Scottish ale, from extract. On brew day, my color was just a little lighter than I anticipated. The color darkened slightly during a very active fermentation. (It ...
2
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3answers
719 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
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1answer
137 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
395 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
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2answers
712 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 ...
2
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3answers
952 views

Wyeast 3944 Slow to Work

I wanted to see if anyone else had this experience - I'm on my second batch of a Wit bier with this yeast and have noticed that in both scenarios - after two weeks the Krausen has not fallen. The ...
2
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2answers
160 views

Initial Fermentation Temp?

A couple of days ago I brewed some Big Ben Pale Ale from Midwest Supplies. After the boil I poured the wort in to the fermenter atop some cold water already in the fermenter. I checked the temp ...
2
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2answers
291 views

Is there any danger in fermenting outside?

Not having any cooling mechanism for my fermenter(s), this time of year I can get more favorable temperatures outside than inside. I'm specifically talking about ciders in glass containers, but I'm ...