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

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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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2answers
218 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 ...
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5answers
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Is there a good way to estimate/calculate volume lost in fermentation(s)?

Last night I bottled a batch and realized that I lost a significant volume from the boil size. In the primary, I filled my 6 gallon carboy, and after the trub lost in primary and secondary, I bottled ...
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2answers
532 views

Diacetyl Rest on Cream Ale

Have a cream ale (OG ~1.059) that has been fermenting at the low end of US-05's range (57-59 degrees) for just about two weeks. Didn't test gravity, but still saw a decent krausen ring and airlock ...
4
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1answer
425 views

contamination? what's this?

I brewed a hoppy red ale on Tuesday and pitched some washed wyeast 1084 into it that evening. I had an og of 1.070 and went ahead and put a blowoff tube on the fermenting bucket in case I had a huge ...
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1answer
668 views

Fermenting in 5 gallon PET bottles

Rather than buying buckets or carboys, I would like to use 5 gallon PET water bottles that I can get free from work (I verified they are PET with the "1" on the bottom). However all my extract recipes ...
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2answers
1k 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 ...
2
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1answer
441 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 ...
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2answers
12k 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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1answer
1k 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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1answer
653 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
675 views

Nothing visible happening in fermenter after three and a half days - what should I do?

My first brew has been in the primary fermenter for three and a half days (brewed Saturday night, it's now Wednesday morning). It's in a plastic bucket fermenter with an airlock. There are no bubbles ...
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3answers
140 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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1answer
4k views

First batch. Tons of bubbling first day and half, little to none now

I can update this later with my specific notes/ingredients, but for now, just the basics...5 gallon brew of an irish stout. The morning after I put it in the fermenting bucket, I woke up to a mess. ...
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2answers
1k views

Aquarium water heaters for Fermentation chamber

Looking for suggestions on brands of aquarium heaters to use in a fermentation chamber I've built. My set-up is a 60 qt Igloo cooler with a custom foam insulation top cut to allow for a 5 to 6.5 ...
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2answers
418 views

Why would aeration cause diacetyl

My BJCP Course states that (too) late aeration can cause diacetyl. My understanding is that diacetyl is produced by yeast during the first phase of fermentation. How could too much oxygen in a ...
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2answers
491 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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4answers
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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2answers
9k 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 ...
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2answers
2k 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 ...
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2answers
446 views

What should I expect from re-mashing malt extract?

I've heard Jamil Z. from the brewing network recommend re-mashing malt extract with a handful of two/six row to improve ferment-ability. Since the extract producer is attempting to please a larger ...
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2answers
324 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
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Are the terms “dry”, “low FG” and “drinkable” synonymous?

Hopefully this doesn't fall under "opinion" but I believe this will help alleviate some questions on mashing/fermentation techniques. I guess you could break this question into parts. Also the term ...
3
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1answer
182 views

When is it okay to bottle?

I've brewed literally dozens of Beer House brewkits, but I'm waiting on a Winterfest Ale kit that just won't seem to completely stop secondary fermentation...every other time I made these kits, ...
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4answers
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using champagne yeast as a secondary yeast for fermentation?

I haven't quite found a post that answers my question, when brewing a big beer such as a barley wine I have heard talk about using champagne yeast after the initial yeast has done all it can. If my ...
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2answers
395 views

What is the proper method for blending beers?

In regards to this question I've been inspired to take my flat beer and blend it with a new beer. My main question is when is the best time to combine the two beers? Should it be done at the start of ...
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2answers
650 views

How to ferment on the last batches yeast cake?

My last batch was a strong ale/winter 1.090 wlp002 english ale yeast brewed on 11/20 (two weeks ago). it has been in the fridge crash cooling for about 72 hours. this will be my first attempt at ...
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5answers
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after fermentation (carboy) if I put it in the fridge what do with the air-lock?

listening to an interview with John Palmer he suggests putting the fermentation vessel in the fridge (after fermentation is complete) to drop out some left over trub and yeast. I figured I would give ...
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1answer
357 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 ...
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4answers
753 views

What should I put in my swamp cooler water to retard growth of nasty things?

For the last 2 batches of beer I've used a swamp cooler to cool off the plastic bucket fermenter. The cooling worked well, but on both batches, there was a bit of mold growing on the outside and/or ...
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3answers
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checking gravity during and after fermentation?

How could I pull out a little from my carboy to take gravity readings during fermentation? I tried to use a auto-siphon but it was a mess.
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2answers
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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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2answers
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Can we estimate the temperature rise in the primary due to fermentation?

OK, this is sort of cheating but I really liked this question so I thought I'd ask the question again in a slightly different way and try and answer it. I was wondering if we can actually estimate ...
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4answers
931 views

I might have pitched at too low a temperature

I brewed my first extract batch in awhile yesterday (5.5 gal Great Lakes Christmas Ale clone), and I feel I may have cooled it too much. I got 2.5 gallons of the concentrated wort down to about ...
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4answers
2k views

How many degrees will my carboy heat up as a result of fermentation activity?

Recipe calls for fermentation at 70 degrees, basement is 65. I know that fermentation produces some heat, so I was wondering if just letting yeast do its thing will be enough. Otherwise, do I need ...
4
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3answers
725 views

Secondary Fermentation - Gravity too high to bottle but it's not going anywhere

I have an Oatmeal Stout in the secondary fermenter (carboy) and it's been there for about a week. I checked the hydrometer reading this morning and it's at 1.020. The og was about 1.052, and when I ...
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2answers
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Making wine from concord grape juice

I'm just about to start my first attempts at wine making. We bought a gallon of organic, concentrated, concord grape juice to use for some other recipes and I have so much left over that I'm going to ...
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8answers
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What's a good small-batch fermentation vessel?

After getting started with a few kits, I'd like to start experimenting a little bit. I'd like to start off with 1-gallon batches on anything I'm not sure about, though. I have a growler that I'm ...
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2answers
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DIY Thermoelectric Cooler (TEC / Peltier) Fermentation Chamber

From a thermodynamics perspective, I realize that a TEC-based fermentation chamber is not the most efficient type of cooler due to very inefficient heat transfer, but, alas, I want to build one as I ...
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2answers
211 views

What can I do to ensure my high OG wort ferments well?

An Belgian Tripel recipe has caught my eye, but it looks like an imperial style. OG is estimated at 1.100+, and final abv is close to 11.5%. I'm planning on a Wyeast Belgian Ardennes yeast. My plan ...
3
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1answer
2k views

Effects on homebrew from Fluoride in tap water

I live in a city that puts fluoride in the drinking water. I am in the habit of boiling all water before storing it (and allowing it to cool) for brew day. Will fluoride effect the brew in any way? ...
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2answers
442 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
505 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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3answers
2k views

Effects of pectin

I often see recipes (usually for fruit mead or beer) warning against boiling fruit for fear that it will release pectin. I know that this is important for making jam, and bad for home brewing. What I ...
6
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2answers
406 views

what could be going on? 1065 to 1010 in 3 days and a half

This is just my first batch so I'm a complete newbie. I'm brewing a dry euro brown ale (grain + multiextract) and the temperature is between 57-67 f, but my bucket doesn't have a thermometer but I ...
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1answer
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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 ...
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4answers
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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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1answer
373 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
488 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 ...
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3answers
326 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 ...