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

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Losing liquid during brewing

I'm homebrewing using a Northern Brewer starter kit, but I seem to be losing quite a lot of beer. I'm starting with 5 gallons in my primary fermeter, but by the time I bottle I end up with roughly 3.9 ...
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5k 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 ...
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162 views

Is oxygenating after brew day okay?

If you don't oxygenate on brew day, is it too late or can you oxygenate late? If so, are there limits?
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85 views

Fermentation not over?Cold crash or not?

I am fermenting an ESB at 20C for 8 days. Target FG was 1.017 according to my recipe. FG on 6th day was 1.013 ,7th and 8th day is 1.012 .I am not conserned about this difference as that i still have ...
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346 views

how long can I stay in an open primary fermentation?

I would like to go from the primary fermentation to the bottles with an open fermentation. Can I top off with water to get the full 5 gallons? Also would you primary an open fermentation for more ...
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280 views

Super fast fermentation?

I pitched Red Star Champagne yeast for a two gallon batch of Banana wine six days ago today when I went to siphon the must into the secondary I saw fermentation had stopped. Trying to figure out what ...
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1answer
218 views

Saison fermentation. White residue and thin film. Infected?

I'm ferementing a saison with Wyeast 3724, and after the initial ferment, it died down, I then bought it into a warmer room and chucked some blankets over it (I'm also using an aquarium heater, but ...
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748 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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654 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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60 views

Cider confusion

I recently made cider from my apple trees and hand pressed them and all and I am having trouble figuring everything out. So far I have made the hard cider two different ways my first time, to test ...
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61 views

Does old fermented beer need more priming in the bottle

Hi I am going to bottle my brew tomorrow which has been left fermenting for 6 months. It is as flat as water will I need to put more priming sugar in the bottles for it to carbonat?
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183 views

My elderflower syrup has (unexpectedly) started fermenting. How should I handle this to obtain something drinkable?

About 10 days ago I made some elderflower syrup. I used: 350g of elderflower 6 liters of water 8kg of sugar 160g of citric acid 12 lemons cut in pieces I left everything macerate for 2 days and ...
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200 views

Gross layer of foam at the end of fermentation and aging

I experienced few times a gross layer of foam when fermentation finishes. But the beer was fine, no symptoms of contamination neither off-flavors. I never measure the depth of foam but it can have ...
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219 views

Will this fermenter explode?

Brewed a Munich Helles yesterday and fermented it with an ale yeast. OG was 1.040 and it's in my fermentation fridge at 68f. Today when I checked it the lid was domed but the airlock wasn't ...
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4k views

Adding yeast to secondary

Okay, I am making a strong (imperial-ish) red ale. My original gravity was 1.081. I intended to bring it to a final point at most of 1.020, or if I can even lower. I was using 2 packs of WLP004 ...
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1k views

Lager: No fermentation, what are my choices?

Last weekend 2 of my friends and me tried brewing a lager (doppelbock) for the first time. Brewing went well, but not the yeast! We are now 4 days later, and no sign of activity. Gravity taken: did ...
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142 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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3k 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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435 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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1answer
42 views

Ale yeast re pitch

Okay so I racked this experiment into a 6 gallon glass, slowly brought it up to 68F and re pitched with Safale05. After 24 hours, there is very little activity. One bubble every minute. Is it ...
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379 views

Which lactic acid bacteria are Homofermentative (or Heterofermentative)

I’m in the process of creating a custom culture, made of lactic acid bacteria, for a artisan yogurt drink and am having a hard time finding information on the metabolic categories of each strain. I ...
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2answers
51 views

How do we get this Imperial Wit to finish?

We brewed an imperial wit that wound up 1.070 OG. I used a 1.5L starter with Wyeast 3944, but I likely still underpitched. After a week fermenting at 68F/20C, gravity is still 1.035 and it's pretty ...
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155 views

International flight kill my yeast?

I live in Vietnam and there's a dearth of good beer. So I cobbled together some supplies and tried my first homebrew yesterday. I had the guidance of an expert so I feel it went really well, but my ...
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1answer
75 views

low-tech honey mead failing to ferment

I've made a number of batches of low-tech hard cider by mixing champagne yeast with Martinelli's apple juice in the bottle, and then inserting an airlock. Fermentation is visible within hours, and one ...
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1answer
517 views

Airlock started bubbling after racking into secondary and dryhopping, why?

I racked my IPA into a sanitized carboy onto the hops I'm using for dry hopping, the airlock had been still for about 2 day before the racking. But now its in the secondary the airlock started up ...
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90 views

spring water fermentation stoped

I used both homebrew kits before and had no problems... But used tap water and granulated sugar. Coopers lager, wilcos home wine kit ... Both worked before. Both brews 25℃ and stored at ...
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126 views

Why do some Extract Recipies Call for Two Weeks and Others for Four Weeks?

I have ordered around 16 extract batches from Northern Brewer. I've noticed a trend in the time the instructions ask you to wait before bottling: if the OG is greater than 1.050, bottle after four ...
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1answer
130 views

What does the brew master mean by chilling around 30° F?

I'm going to make Frambozen / Raspberry Brown Ale I was reading these instructions from the New Belgium Brewing brew master. He wrote Ferment down to 1.014 FG, holding temperatures barely ...
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535 views

1 Gallon Secondary

I am attempting to add fruit to my 1 gallon brew: Bavarian Hefewaizen + Raspberries. My research said to use 1 pound of fruit per gallon of beer and to add it after a few days of fermentation. I ...
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7k 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
116 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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367 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 ...
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23 views

Pomagranate mead color

I've been fermenting my pomagranate mead for about 2 weeks now and I'm planning on racking it in a week. My question is why does my mead have a brown red color? Is this a normal colour for pomagranate ...
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41 views

Mead Problem with Yeast

So the other day I created a mead and messed up... long story short I killed all my yeast by rushing. I added the dead yeast into my mead and it all sank to the bottom. I just racked off the dead ...
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1answer
89 views

Possible wild yeast contamination?

In May I brewed the following beer: 81% Pale 2 row malt 16% Brown malt 3% Black malt Single step mash at 73C. With 290g of hops for a total of 103 IBUs. The OG was 1.077 and it went into primary ...
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57 views

Low ABV, but lots of fermentation activity

I just brewed a jalapeno ipa and am stumped as to why the abv is so low. The OG was 1.037. During the primary, the activity was very intense... like more bubbles than most other beers I've brewed. It ...
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1answer
45 views

Worried about extent of inflation of Wyeast 4766 package

My friend and I were trying to ferment some raspberries using the WYEAST 4766 Cider yeast. Now it's 1 day after we activated the package and it is still only partially inflated. Should we buy a new ...
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1answer
28 views

wine left to ferment

I have been given some more wine stuff to add to my collection. In the goodies there are 2 fermenting bottles with wine in it.(strawberry wine) they have been in the bottles just over 4 years . I was ...
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1answer
110 views

Soapy aftertaste in wine, fermentation temperature?

I generally find my homebrew wine (just from a regular kit) has a soapy kind of aftertaste. I'm wondering if this might be down to fermentation temperature or something, I'm taking as many precautions ...
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289 views

Return samples from a fermtech wine/beer thief to a carboy

I just purchased this wine/beer thief so that I can take more regular samples over the course of fermentation. I plan to float my hydrometer directly in the tube of the thief, which requires me to ...
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2answers
156 views

Aerating no chill corny keg fermentors that don't seal

I'm very interested in ferment in corny-kegs after reading some questions about that here on this stackexchange. I will try it next batch, but there is a question about aeration/no chilling method: ...
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3answers
1k views

Hops - Do they stay in the wort for the primary fermentation or not?

I have two sets of instructions for putting the wort into the primary fermentation bucket. One says to just dump the entire contents of the wort into the bucket. The second says to stir like crazy ...
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2answers
68 views

Freezer stopped working while fermenting

So I just finished 2 - 5 gallon batches yesterday and I go to check on them today and my freezer stopped cooling. I can hear water running inside the walls but it doesn't get cool. It's about 75 F ...
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1answer
130 views

Yeast overdose?

So I'm new to the home-brewing scene, and I was a bit too excited to get started with my apple cider. I misread the instructions, and instead of using half a teaspoon for a 2lt bottle of juice.. I ...
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1answer
124 views

Should I use lemonade or soda pop when making a summer shandy? [duplicate]

So I am making a wheat beer and am adding lemons and oranges into the second stage of fermenting. I have heard through the beer vine that shandy's are lemonade and beer. Can I just add the lemonade or ...
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2answers
262 views

14 days in the primary to long? [duplicate]

Hi I am doing an ipa and was wondering if 14 days in the primary is to long before racking to a secondary for dry hopping. I see others saying 7 days in the primary then 14 days in the secondary.
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3k views

Can I increase secondary fermentation temperature after a week?

My ale batch (US-05) was fermented at 68ºF for 11 days, when I removed the sediment and moved it to a Secondary Fermentation with a much lower temperature (41ºF) for a week now. Since yeast has to be ...
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2answers
651 views

How long can I expect cider to keep fermenting?

My cider has been fermenting for five weeks. I still notice streams of tiny bubbles when I hold a flashlight to the glass fermenter. I threw the cider together on a whim before work one day in ...
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222 views

Is fermentation 'done' even without there being cake?

This one has me questioning what I thought I knew. Brewed a "mocha stout" 4 days ago: Steeped: - .5lb chocolate malt - .375lb roasted barley For boil, added: - 6lb DME (dark) - 1lb lactose At ...
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1answer
398 views

My “Cider” has the consistency of puree - what to do?

3 weeks ago, I set up a batch of apple to make hard cider. I chopped the apples in a kitchen machine and added yeast. The yeast I put into a smaller batch of the mashed apples before, after ading some ...