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

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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
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2answers
165 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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1answer
333 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
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2answers
335 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
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2answers
359 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
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2answers
501 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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2answers
1k 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 ...
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2answers
144 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
282 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
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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
188 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
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3answers
870 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
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1answer
879 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 ...
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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
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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
863 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: ...
4
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2answers
1k 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 ...
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6answers
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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
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1answer
219 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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1answer
201 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
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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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5answers
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
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4answers
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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
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3answers
902 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
885 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 ...
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5answers
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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
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2answers
280 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. ...
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5answers
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How are 10-gallon batches commonly fermented?

Currently I brew 5-gallon all-grain batches using my propane burner and 7.5-gallon brew pot. I've been considering buying a bigger pot and building a bigger MLT to do 10-gallon batches, but I'm not ...
5
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4answers
692 views

Reusing Yeast From previous Fermentation

When I finish fermentation I am left with a large amount of extra yeast in the bottom of the carboy. Can I reuse this yeast in any way? Hopefully to avoid buying yeast again every single batch?
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5answers
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How do you tell if your fermentation is stuck?

How long do you wait before taking corrective action if your fermentation doesn't start? Are there any other good ways to tell if it's just taking a while to get going?
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7answers
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If/When to move to secondary fermentation

Digression from What's the point of secondary fermentation? What are the good rules of thumb for determining a. whether to use secondary fermentation at all and b. when to move from primary to ...
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3answers
347 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 ...
38
votes
3answers
7k views

What's the point of secondary fermentation?

I've always bottled directly after the primary fermentation has finished. What's the point of the secondary fermentation? Can I use a bucket or is it something that really necessitates a glass carboy? ...
10
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4answers
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Should you rehydrate dry yeast?

I've read conflicting opinions on whether or not to re-hydrate dried yeast. I've had successful fermentation with dried yeast in the past but have not tried re-hydrating. Has anyone had better/worse ...
4
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6answers
604 views

What type of beers stand up to temperature variation during fermentation?

I've just moved from a Condo into a house, where I am now paying for heat. In the area that my Domestic Sergeant Major has permitted me to brew in, the temperature varies from 16° to 21° C throughout ...
4
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2answers
950 views

Primary fermentation taking a long time

I brewed a California Common recipe that I've used successfully in the past on 10/15. I used Wyeast 2112 and made a starter that got going pretty well so I was feeling good about the brew. It's been ...
3
votes
1answer
764 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 ...
4
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1answer
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What “problems” can I have if I bottle just one week fermented beer?

last Saturday (11/09/2010) I brewed a Blonde Ale and pitched US-05 yeast. Today there are only few bubles in airlock, so I think since Blonde Ale is a simple style I could bottle in next Sunday ...
5
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2answers
1k views

Is it possible to make a lager without secondary fermentation?

I've already made some batches of all-grain ales, and now I want to try my first lager, the only problem is that I have 2 fermentation buckets but only 1 fits on my refrigerator. So my question is: is ...
6
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2answers
467 views

Brett: Primary or Secondary

What are the differences between fermenting a beer solely with Brettanomyces (or some blend of sour yeast) versus adding it to the secondary after primary fermentation with a non-sour yeast?
3
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1answer
411 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?
2
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2answers
728 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 ...
3
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2answers
494 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 ...
4
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2answers
360 views

Did I Break My Airlock?

I don't really know what I did here. I cut off the bottom little cross guy on the stem of the airlock because it was getting clogged up during vigorous fermentations. Now the middle piece just kind of ...
3
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5answers
11k views

What to do with a stuck fermentation after 2 days with my first beer kit?

I am trying my first beer kit after trying wine once before. I picked up a "Summit Avenue EPA" clone of Summit EPA from Midwest Supplies. On Monday I did the 60 minute boil, cooled everthing to ...
5
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1answer
2k views

Time It Takes Brett C to Ferment

So I have this idea where I want to thread a citra-laden Belgian IPA with a pineapple beer fermented with Brett C and Brett C only. Does anyone have any experience using Brett C and can speak to how ...
3
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2answers
923 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 ...
7
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3answers
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Using commercial (breakfast) cereals in a mash

This question looks similar to Using flakes in a mash, but is not actually the same. I was thinking, if someone runs out of maize flakes, and definitely wants to use some for his mash, what happens if ...
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?
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3answers
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Should I ferment a new batch directly on the yeast cake generated by the previous batch?

I'm going to re-use the yeast cake from a low-gravity batch to ferment a high-gravity batch. Can I just put the wort directly on it? Does it then need to be agitated? Is it worth the risk of ...