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

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How do I predict final gravity?

I've been taking the original gravity and multiplying the apparent attenuation of the yeast. For instance: 1.040 OG x 75% apparent attenuation = 1.010 expected FG But I never seem to get there. My ...
5
votes
1answer
964 views

Substituting brown sugar for corn sugar

An apfelwein recipe I've made in the past calls for 2 lbs of corn sugar for primary fermentation. The next go-round when I make a batch, I'm thinking of substituting some brown sugar (not a lot, ...
5
votes
2answers
4k views

What do I do about beer coming out my airlock?

Brewed a Northern Brown extract kit on Saturday, hit the target OG. Pitched yeast a little cold (63F), but activity was in full swing by yesterday morning. Woke up this morning (Monday) to find that ...
11
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2answers
391 views

What is attentuation?

What is attentuation? How does it effect beer flavor and quality? How is is calculated and why do I need to know it?
4
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2answers
2k views

WLP001 v. WLP051

WhiteLabs provides these two great American Ale yeast strains (among others). WLP051 (California Ale V yeast) and WLP001 (California Ale Yeast) What are the differences in these two strains and what ...
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3answers
2k views

Should I purge my carboy with CO2 before racking to secondary?

I'm thinking this might help prevent oxidation.
6
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2answers
759 views

Should secondary fermentation be the same temperature that primary was?

Or is it okay for the secondary fermentation to be colder than primary?
4
votes
1answer
267 views

Using hops after fermentation

Let's say you have already put your beer into your fermenter and you decide its taste is not hoppy enough. So you start out to add some more hops into it. One way to dry hop, but I will not expand ...
7
votes
9answers
1k views

Small Space & Apartment Brewing: Fermentation

Given the limited space of an apartment, what do you do to maintain a steady fermentation? Do not consider budget to be a factor. This is the sixth question in a series of discussions about ...
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3answers
9k views

At what temperature should a lager be fermented?

When fermenting a lager, what temperature should it be held at for best results?
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2answers
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Is it okay to ferment a 5 gallon batch in a 14 gallon conical fermenter?

I am considering getting a either a 7 gallon or a 14 gallon conical fermenter and am wondering if it would be okay to ferment a standard 5 gallon batch in the 14 gallon or if that would be a bad idea. ...
2
votes
1answer
843 views

Corny keg fermentors

I had been thinking about using a couple corny kegs as fermentors. Maybe even trimming up some dip tubes to be able to CO2 push finished beer out of the kegs to clean serving kegs. Here are some of ...
11
votes
5answers
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Early vs Late secondary fermentation

When do you start your secondary fermentation? Some people wait until the bubbles of the wort stop completely, others leave the wort in the fist fermenter for 3-4 days and then move on to secondary ...
12
votes
6answers
4k views

Glass Carboy vs. Better Bottle

I recently broke my 6.1 gallon glass carboy that I used for primary fermentation. I need to buy a new one, and I'm considering a "Better Bottle" carboy. Its claims include: **Unbreakable and ...
4
votes
4answers
9k views

Ale Fermentation Temp. Too Cold?

Recently, I've had a streak of hot fermentations. My primary vessel nears 80º, and sometimes more. With my latest batch, I've moved to a much cooler part of the house. I expect it to consistently ...
3
votes
2answers
745 views

Gooey Yellow-White film after fermentation slows when using lactose

I currently have a Young's Double Chocolate Stout clone (extract & specialty grains) in the primary. I got the recipe from one of the responses to this forum question. (You have to be logged in ...
2
votes
2answers
422 views

Fermentation Issues???

Fermentation Help I have need some thoughts on what I should do with this batch of beer. I am brewing a clone kit which is called Belgium Wit. The directions were a little off based on the equipment ...
20
votes
12answers
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[WIKI] Fermentation Temperature Control Methods

What different methods do people use to maintain or control fermentation temps? This includes maintaining temps for both Ales and Lagers. For most climates, active control is necessary for doing ...
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votes
5answers
2k 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 ...
9
votes
2answers
536 views

Smack Pack and Pitching Time

So I completed my first batch of homebrew this morning, but I forgot one potentially (okay, not potentially, definitely) important aspect of the whole process: the yeast. I didn't forget it, per se, ...
6
votes
2answers
406 views

Is my yeast dead?

I'm in the middle of bottling my stout right now. The OG was 1.070, and the gravity almost a month ago (11/24) was 1.024. I added 3/4 cup priming sugar in about 3 cups of water, and bottled about 20 ...
11
votes
9answers
5k views

Sanitizing oak chips

Going to try using dry oak chips in my secondary fermenter. How do you recommend sanitizing the chips before adding them?
7
votes
8answers
914 views

Secondary size?

When moving a 5 gallon batch into secondary does it make a difference if it is into a 5 gallon carboy or a 6.5?
15
votes
6answers
8k views

What's the difference between primary & secondary fermentation?

Over here PJ asked "How do you differentiate primary to secondary if you keep it in the same bucket?"
22
votes
7answers
2k views

Temperature Control for Fermentation

I am curious how everyone controls the temperature of their primary, especially those that live in the warmer climates. In Florida, where the temperatures can soar and remain in the 90's and above ...
8
votes
3answers
2k views

Is a 5 gallon bucket too big for 3 gallon recipe?

I have a few Mr Beer extract kits left over from when I started this hobby. Can I ferment a 3 gallon recipe in a 5 gallon bucket? Will there be too much head space?
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6answers
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Alternatives for priming sugar

If you happen to be out of priming sugar, but really want to bottle your beer, what are the alternatives? Let's assume a 5 gallon batch that's fully fermented - call it 1.010-1.014.
7
votes
7answers
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Fermentation stopped but beer seems too sweet - why?

My last beer went through a normal 10-day fermentation process and afterwards there was no activity. I assumed that most of the sugars had been consumed. But after I bottled my beer and let it ...
6
votes
10answers
1k views

Spigots: What's the consensus

I like to use an ale pail with a spigot for my secondary. It makes it super easy to test the gravity before actually bottling/kegging/etc. However, that sort of installation in plastic can open the ...
20
votes
12answers
34k views

Too long in Primary Fermentation?

What's the maximum amount of time for primary fermentation, assuming the beer is going straight to bottles next? Will it over ferment and then fail to carbonate, if left too long in a carboy?