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

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Temperature probe placement

I just built a fermentation chamber and bought a brew belt and a cheap thermostat on ebay to try to control the fermentation temperature. My main concern is, where do I place the probe in order to ...
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1answer
104 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
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1answer
441 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
4k 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

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
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1answer
81 views

Temperature when hydrating dry yeast

Some Lalvin yeast I bought is not doing anything in my wort. When I told people on an online forum I'd hydrated it with 40 degrees C water, they told me this was far too hot. But this is exactly what ...
3
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1answer
519 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 ...
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1answer
5k 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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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
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1answer
818 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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4answers
5k 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 ...
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1answer
547 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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2k 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
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 ...
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5answers
3k 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
33 views

under pitched (1st) yeast-aerate into fermenter on 2nd (new) pitch or no?

I brewed an all grain stout 2 weeks ago, OG was 1.087 which was almost spot on for where I'd hoped. However, I mis-calculated the pitch rate for my starter. Racked to secondary to dry hop with mint ...
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4answers
136 views

Minimal neccesary time in primary/seconday for a barleywine-braggot

I am still rather beginner (so far a couple of batches), but for the last batch I have taken a brave (irresponsible) step and went for a barley wine-braggot beer. For batch of 22 l In have used +- 6 ...
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2answers
234 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 ...
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1answer
436 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
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1answer
887 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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3answers
125 views

What exactly happens during lagering?

I've just made my first lager, it is currently lagering at 1 C. What is happening to my beer at this temperature? Is the yeast still active? And most importantly: What is happening at this temperature ...
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1answer
136 views

Conical verses flat based fermenters

Just to ask what is the general feeling of using a "Conical" fermenter rather than a normal flat based fermenting barrel.? I realize that you cannot ...
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2k 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 ...
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2answers
676 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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430 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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434 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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248 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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431 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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529 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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1answer
313 views

DIY BrewBug based offerings?

BrewBug, is a neat little toy that essentially has a "floating bob" that measures the temperature and specific gravity of the wort as it is fermenting, allowing for niceties like changing the ...
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5answers
2k views

Is secondary fermentation advisable for Belgium witbier?

I've had my beer (Belgium witbier) in primary fermentation for about a week. I'd like to rack to secondary, then keep it in secondary for 3 weeks. Advisable? I could keep it in primary for another ...
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4answers
285 views

When bottling, is it better to use corn sugar or saved wort?

When preparing to bottle your beer after primary fermentation, most instructions call for adding sugar or corn sugar to kick-off the second fermentation in the bottle and carbonate the beer. I have ...
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2answers
201 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
314 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
419 views

When To Dry Hop?

I'm working with a recipe for a black ale (Cascadian Dark Ale) and it's telling me to dry hop 0.25 oz Warrior hops and 0.5 oz Cascade hops right after transferring to the carboy. I had read that the ...
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12k 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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4answers
2k 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
333 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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5answers
676 views

Fermenting, carbonating and dispensing using the same (corny) keg?

I Brew In a Bag and do no-chill, space and time are limited. I just bought some kegging equipment and while looking at the Pico Brew project I noticed that one option in using their equipment is to ...
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2answers
583 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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4answers
82 views

Brewing with fruit

I have an IPA recipe that makes heavy use of Mosaic and El Dorado hops. I think that adding some tropical fruit to the recipe would accentuate the hops quite well. I buy frozen mango a lot and was ...
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3answers
377 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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4answers
11k 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 ...
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3answers
71 views

Amount of time available for racking after fermentation is complete

I have two things: five gallons of nut brown ale that is done fermenting, and the flu. I really don't feel up to racking so how many days can I safely delay it until I don't feel sick? My fermentation ...
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1answer
157 views

Putting Yeast in a Tea Bag

When making apple cider, beer or white wine, in order to more easily clear up the liquid, can we put our yeast in a tea bag or a piece of cloth so that the alcohol would be produced inside of it and ...
2
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4answers
380 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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2answers
3k 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
124 views

What happens if I ferment a lager at room temperature?

I was wondering what are the effects of fermenting a lager at room temperature as now I don't have any way to keep my fermenter at the low temperatures required. I have read that when yeast ferments ...
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4answers
6k 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
473 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 ...