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

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920 views

Cherry vinegar (was supposed to be mead)

Last week I started a cherry mead and discovered yesterday that it had turned to vinegar (and not even nice-tasting cherry-flavoured vinegar - it smelled and tasted awful, though the colour was ...
2
votes
4answers
6k 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 ...
3
votes
1answer
322 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 ...
6
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1answer
440 views

primary fermentation of wine

I am mostly a beer brewer, but recently I have begun experimenting with fruit wines. In contrast to beer, the wine recipes I am using all say to do the primary fermentation with only a towel or other ...
8
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3answers
313 views

Priming Sugar Affect on Fermentation

I screwed up took a batch that had only been fermenting for 3 days and started to bottle it before I realized it was the wrong one. [link] During this screw up I ended up added the priming sugar then ...
8
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2answers
2k views

How do I decide if the beer is ready? Is my fermentation complete?

This is my first time brewing and I've followed the instructions from a kit. It says to leave the beer in the key for two weeks and its ready when it stops being cloudy. Its now been a little over ...
4
votes
3answers
218 views

Referment after Adding Priming Sugar

So I accidentally grabbed the wrong fermenting carboy today, this one started fermenting 3 days ago, but already has a gravity of 1.010 (it got a little warm up to 78F). Before we noticed it was the ...
4
votes
2answers
531 views

Barleywine fermentation is slow. How can I speed it up?

My barley wine has been brewing for two weeks it should have be 1108 after 4-6 days its currently still fermenting at 1025.Its been at a constant temp of 22 degrees. However when yeast was added it ...
6
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2answers
857 views

Strong Sulfur from WLP 351 - how to clear it up quickly?

Does anyone have any tips for helping a beer clear out sulfur faster? - I made a straight Hefe (half wheat, half 2-Row) and use White Labs seasonal "Bavarian Hefe" yeast, WLP351. The beer was made ...
6
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3answers
930 views

Pitched unnecessary 2nd round of yeast - what will be the effects?

First off, a bit of background: This is my 3rd batch of homebrew so I am new to this. I'm using the following: Morgan's Golden Saaz Pilsner can of goo, Fermentis Saflager s-23 yeast and a brew ...
9
votes
6answers
8k views

Should I worry about blow-off?

I brewed a batch of IPA yesterday and when I checked on it today it had started to blow-off. There is so much pressure in the primary that it has spilled up through the airlock and is constantly ...
5
votes
3answers
5k views

How much distillers yeast do I use in a 5 gallon batch of beer?

The recipe I'm working on calls for the use of distillers yeast half way through my primary fermentation (among other things like plenty of sugar, aeration, etc...). Problem is, it doesn't really ...
2
votes
2answers
664 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 ...
3
votes
1answer
854 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
votes
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 ...
5
votes
1answer
296 views

Ramping temperatures during fermentation

What is the appropriate way to ramp temper when say brewing a Belgian beer? Would I expect to have off flavors from the higher temps? What's the best range for ramping? Do I actively manage the temp ...
7
votes
1answer
305 views

Steps in Secondary Fermentation

I just picked up my Better Bottle Carboy... and will be racking to it in a few days. I have a few questions to ask since I did not use a secondary during my first few batches: 1) Do I add yeast at ...
12
votes
2answers
2k views

Fruit beer: should I allow it to ferment out completely?

I have a wheat beer in secondary that has been on 5 lbs of strawberries for 6 days. The flavor is phenomenal right now, just perfect. The strawberries continue to ferment actively, and I want to ...
5
votes
2answers
1k views

Bubbling suddenly stopped - is this a problem?

This is my second home brew. I chose "Coopers Mexican Cerveza" with "Muntons Beer Enhancer". It's only day 4 out of 7 weeks but on the second day, the whole bin warmed slightly and there was a lot ...
7
votes
4answers
2k views

Brewed beer turnaround time

As homebrewers why do we take longer to ferment our beer than what seems like the time-line at the commercial/pro level. Everytime I take a brewery tour or a listen to a podcast that interviews a pro ...
5
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2answers
2k views

Diacetyl Rest for Wyeast 2206 Bavarian Lager

The Wyeast website seems to strongly suggest a diacetyl as fermentation completes with their Bavarian Lager strain, 2206. I prefer to chill my wort to below fermentation temps prior to pitching the ...
3
votes
4answers
960 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 ...
2
votes
4answers
759 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 ...
7
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2answers
2k views

Do commercial breweries stir in their fermenters to expose more yeast to the wort?

I noticed that ale yeasts, so called top-fermenting yeast, floats to the top. Does this mean that the yeast only works on the wort near the top of the fermenter? Assuming that no oxygen or bacteria ...
2
votes
2answers
171 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 ...
1
vote
1answer
382 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 ...
4
votes
2answers
347 views

Has anyone ever had problems with a 2 day diacetyl rest at room temperature?

Say 70 - 74°­F (21 - 24°C) I normally do what the books say and rest somewhere in the 60s but this means brining my fermentation freezer up to that temperature. I am mostly an Ale brewer so normally ...
3
votes
2answers
377 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 ...
2
votes
2answers
527 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 ...
4
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2answers
2k views

What are the best ways to regulate temperature while fermenting? [duplicate]

Possible Duplicate: [WIKI] Fermentation Temperature Control Methods So far I've made about 3 different batches of beer. Two came out good, one, not so good. I think it had to do with the ...
5
votes
2answers
145 views

Does wood affect final gravity readings?

For beer aged either in oak barrels or on oak chips/cubes, does the contact with the oak noticeably affect final gravity, and if so, what is the direct cause?
5
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2answers
285 views

First Fermentation And Worried Something Is Wrong

I am doing my first fermentation using a Belgian Ale kit. I started this Monday evening and have it in a location that is running between 64 and 66*f consistent. On the first night, the cap of the ...
3
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3answers
2k views

my airlock is not bubbling after 4 days on the secondary fermenter in a carboy.

Im brewing a belgian wit and have not seen any action after putting it in the secondary fermented in the airlock. The hydrometor showed after the first fermentation a 1.12. Should I leave it alone or ...
6
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4answers
190 views

Fermentation locations

Where is the ideal place to ferment my beer? Possible locations for me are: Extra room inside Garage Back porch Of those three places, which would be the best overall place?
2
votes
3answers
917 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 ...
10
votes
1answer
993 views

Home brew, acetylaldehydes and hangovers

Both me and my gf noticed that my home brews (even just 1 or 2 a night) cause a fairly noticeable headache in the morning compared to commercial brews. God forbid you get drunk on it, the next ...
5
votes
5answers
6k views

Can I use wine yeast to ferment beer?

Can I use wine yeast to ferment a beer? What sort of problems might I encounter that are unique to wine yeast trying to ferment malt sugars? What sort of flavor differences might I encounter?
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5answers
9k views

Is it possible to over-ferment?

My first batch started fermenting 8 days ago. The beer is still fresh and very cloudy, but I'm wondering if its possible to over-ferment a beer? If I let it sit for another 2 weeks (or however ...
9
votes
1answer
964 views

Carboy Cap vs. Stopper

Is one better than the other? Why? Carboy Cap: http://www.northernbrewer.com/brewing/3-5-6-gall-carboy-cap-orange.html vs. Stopper: ...
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2answers
2k views

Fermentation stopped and then started again

Hey friends. So I'm working on my first home brew. It's been in the fermenter for 3 days. After the second day of vigorous fermenting and hardcore airlock bubbling, the krausen started subsiding and ...
8
votes
6answers
2k views

Why do my airlocks lose liquid?

This has happened with a few batches now. My three-piece airlocks are drained of the sani inside them repeatedly. Even after a few days, when fermentation doesn't seem as rapid (and therefore the ...
3
votes
1answer
226 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?
1
vote
1answer
210 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 ...
3
votes
4answers
3k views

Temperature swing of 10+ degrees during fermentation

I'm fermenting a porter, and pitched the yeast at about 75 on Sunday night (4 days ago). Lively fermentation started the next day, and though the wort had cooled to about 68 the first night, the ...
5
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6answers
3k views

Triple Fermented?? But Why?

Some beers claim to be triple fermented, meaning that after primary fermentation, more fermentables are added at the start of secondary, and then the brew is bottle-conditioned, resulting in three ...
7
votes
4answers
3k views

What factors can lead to a higher attenuation?

I recently brewed a Malt Extract beer with WLP060. The "Attenuation" range on the White Labs site says it should be in the range of 72-80%. I had an OG of 1.0575, and an FG of 1.0096. By my ...
3
votes
3answers
928 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 ...
9
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1answer
963 views

What's a good breakdown of all the sugars in regards to brewing?

I'm a little confused when it comes to sugars. It seems like there are a lot of different kinds and they come in many different forms. What affects to different sugars have on brewing? Do they ...
6
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5answers
4k views

Fermenting Soda

Years ago I attempted to ferment Mountain Dew (about a decade ago so my recount of the details may be a bit off). My goal was to have a drink with similar carbonation, similar flavor, and reasonable ...
4
votes
2answers
289 views

Looking for a relatively low attenuating yeast with distinct Belgian flavors.

I'm working on a recipe for a Baltic porter but would like to ferment it with a stran that produces distinct belgian flavors. The problem is that most of your belgian strains are too high attenuating. ...