The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.
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3answers
600 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
80 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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1answer
125 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 ...
2
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2answers
135 views
Does no visible fermentation mean I have a bad batch?
I have a 1-gallon kit from the Brooklyn Brew Shop (don't laugh; I'm a total n00b). I have a batch of the Chestnut Brown fermenting -- but there is no visible fermentation at all. While I had the ...
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2answers
94 views
Am I bottling too quick?
Leaving aside the risk the fermentation is not completed and possible bottle bombing.
I have made some amber or brown ales, about 1.040 1.050 OG. After a week I bottle it and start drinking after ...
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4answers
915 views
Measuring yeast activity by collecting CO2
I've been thinking about ways to measure the progress of the primary fermentation, looking for an alternative to taking samples and measuring the gravity.
I was wondering if anyone has tried to ...
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4answers
580 views
Secondary Fermentation
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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1answer
107 views
What are the benefits of fermenting under pressure?
I hear that some brewers ferment under pressure. What is the rationale/benefits of doing this?
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2answers
86 views
SG and OG quite different to values indicated on can label
very quick question: making a kit brew (Coopers Real Ale), which says a typical OG is 1.046 and FG is 1.006. Unfortunately, my OG was 1.038, and my current reading (after about 17 days) is 1.013, and ...
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2answers
190 views
What are the quickest styles from grain to glass
I know typically, hefeweizens and wits are best drunk while 'young', but what are the styles that are most conducive to a quick turnaround? I also know alcohol content is a factor. Have people had ...
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2answers
233 views
When to conduct diacetyl rest?
I have my first lager fermenting at 50 degrees (pitched Saturday 8/18 at 11pm, tonight will be pitch + 5 days). Airlock activity started Monday AM, been going consistently since.
The problem I am ...
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2answers
661 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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3answers
3k 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
33 views
Stopping fermentation and then bottling
I've tried making a few beers that I think have TOO much alcohol. I'd like to stop the fermentation before all of the sugars have fermented, and I'm wondering what the best way is to do that.
I've ...
1
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3answers
91 views
105 Day Fermentation?
I am half dozen or so batches into my homebrewing "career" (Saison du Buff, Jasmine IPA and Midas Touch among my highlights) I found a recipe for a darker saison. I made some modifications (chocolate ...
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1answer
135 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 ...
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3answers
239 views
Sloe wine: going very slowly
Having started enough sloe gin this year to last a decade, I decided to use the rest of the fruit to brew some sloe wine. I'm new to brewing, and this might seem like an odd choice, but I have high ...
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3answers
136 views
So I don't know if my primary is done
I started primary 5 days ago. On the second day it had a healthy yeast cake on top. Day three it began to fall and yesterday, so day 4, it went all the way down. The temp is at 70 degrees and is an ...
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1answer
63 views
Making 5-7 l of beer in a 30l bucket
I would like to make a small quantity of beer, using something like this
http://hbd.org/uchima/tech/extract.html
What are the downsides of using a bucket much bigger than the amount of beer?
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1answer
296 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..
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1answer
98 views
Low gravity reading after one week
My first home brew batch has been in the primary fermentation for one week and the gravity reading has dropped from 1055 to 1008. Is it going down too quickly?
4 kg pale ale malt
0,5 kg crystal malt
...
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1answer
53 views
What activity to expect when fermenting a lager?
I have a lager in primary fermentation, with the temp in the fridge around 10C. The fridge smells of fermentation and the bubbler is not level, but I have not seen a single bubble escape from the ...
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1answer
231 views
What causes fermentation to slow down under normal conditions?
I've got a honey wheat ale in the fermentor, 8 days on it. Wyeast 1010, 1.5L starter. OG 1.054. Temp controlled chest freezer at 65F.
Fermentation appeared to start well, the blowoff hose was ...
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2answers
187 views
Dry hopping at the end of fermentation?
First of all I know being impatient is not the way to approach brewing, but I would like to sneak my last batch (as well as the ones I had planned) into a PRO-AM comp in two weeks. I have an session ...
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2answers
444 views
Secondary Fermentation, Yeast still active?
A little background on the brew:
For my latest batch, I followed this recipe from hopville. I made a few alterations: I used a different strain of wyeast (London Ale III), I also used oak chips ...
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3answers
121 views
Quick fermentaion, what should i do?
I made a batch of cider 6 days ago, and it started fermenting nicely, however now the bubbles in the air lock have slowed to nearly 1/min (according to my recipe means it's fermented)
However this is ...
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2answers
279 views
Yeast on primary fermenting foam [duplicate]
Possible Duplicate:
Day 2 of Primary Fermentation of beer
Is this what it should look like day 2? I sprinkled the yeast on top yesterday, and today it looks like it foamed a bit and looks ...
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1answer
240 views
End of Fermentation?
I emailed this to the Mr. Beer beermaster, but I figured I'd ask here as well.
For my Doppelbock 7.0, this Sunday will make it 3 weeks in the keg for fermentation. The previous beer I made was a pale ...
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2answers
164 views
When is the most critical time to control fermentation temperature?
I know there is a similar question out there, but I am trying to ask for my own particular set u.
If memory serves, I believe that is is in the first 48-72 hours of pitching yeast. This is when ...
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1answer
448 views
WLP 566 Saison Long Fermentation
I brewed up a saison/BGSA 13 days ago, OG of 1.088. Don't have the grain bill/fermentables handy, but there was a good bit of sugar/highly fermentable adjuncts. Pitched a 32oz starter with this ...
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2answers
313 views
Stuck Ferm? Celebration Ale Clone Gravity at 1.021
Celebration Ale Clone (extract kit)
White Labs California Ale Yeast (liquid vial, no starter, I know next time I'll make a starter)
Pitched at 68 degrees and good activity 18 hours later, got up to 71 ...
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1answer
54 views
Wine and yeast “clean up”
I have now decided to try my hand at some wine making as SHMBO decided she would also like to enjoy the fruits (haha) of my hobby.
In the instructions for the kit I received (White Riesling) I was ...
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1answer
284 views
Fermentation hasn't started?
Made a kit on Saturday, 1/2 lb. Caramel 80 specialty grain, 9.15 lbs rye extract. Kit came with the Wyeast American Ale smack pack. When I got the yeast pack out of the fridge, the pack was already ...
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1answer
172 views
What is the average gravity difference between a Forced Fermentation and normal fermentation
I just started doing forced fermentation (FF) tests with each batch I make. I know that the final gravity of the FF beer will be lower than the final gravity of the beer fermented normally in the ...
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2answers
2k views
Fermentation started, then stopped the next day. Is my yeast dead?
This is my first shot at homebrewing, using Northern Brewer's American Wheat Beer kit which is based on liquid malt extract, Willamette and Cascade hops, and a packet of dry yeast. I brewed and put ...
0
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1answer
89 views
The runaway and the non starter!
So we got a can of Coopers German wheat beer kit, and decided to do 2x10 lites batches, trying slightly different recipes with each one. We boiled up orange zest and corriander seeds and added the ...
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2answers
187 views
Should I be disappointed?
Just started, so my question is very basic.
I got Coopers Lager Kit, did everything by instructions, temperature has been stable at 22-24C but gravity doesn't go down. OG was 1.039, dropped to 1.020 ...
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2answers
198 views
High 'finished' gravity
I pitched about a cup of decanted starter S-04 slurry into a 1.061 OG American IPA 8 days ago at 65 degrees. The gravity has been stuck at about 1.028 since pitch day + 48 hours, when the krausen ...
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2answers
55 views
Fermentation #2
So earlier I had mentioned the broken spigot on my primary that I managed to siphon into a glass carboy. It had been in primary for 6 days . Earlier I noticed that there was about an inch & 1/2 of ...
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1answer
122 views
Not much activity after 24 hours
Yesterday I brewed up a batch of an american brown ale. 24 hours after pitching, it doesn't to look to be moving so well. There are hints of a krausen, but not as much as there should be. I don't see ...
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3answers
127 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 ...
0
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1answer
93 views
Can a Bottling Bucket explode?
For some random reasons, I had to siphon my beer from a carboy to my bottling bucket, which doesn't have airlock or something in the lid. The fermentation was already done, so what I understand I ...
0
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1answer
266 views
Slight fizz in beer after 6 days in the fermenter - game over?
I put a batch on last Sunday, started off with a crazy high reading on the hydrometer (around 1080 when I was expecting 1040ish according to the kit) - though I suspect that was because I drew a ...
0
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1answer
48 views
Problems with Wyeast London Ale 1028?
I had a brew day yesterday and ran into something a little odd. I smacked a pack of Wyeast London Ale #1028 berfore I started my routine. After everything was said and done with the boil it had been ...
0
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1answer
75 views
Cider molding and wont go away but not getting worse?
I have three ciders going, two "spiced" ciders and one regular/standard whatever the straight apple squeezed cider ("Ryan's" brand if anyone is familiar) is called. This is my first attempt at cider, ...
0
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1answer
110 views
Brewing 10 litres in a 25 litre fermentation vessel?
I'm a novice and have just started home brewing from a complete starters kit. The kit came with 2x25 litre fermentation vessels and a kit that makes 20 litres.
I've been looking at some beer kits ...
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2answers
701 views
Expert opinions on brewing beer from bread (If an expert were to use this method)
I found this link the other day on how to make beer from stale bread. It seems like it is legitimately working, but at the same time, it doesn't seem very clear on it's alcohol adjustments. My goal is ...
