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

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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
679 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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64 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
119 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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114 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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2k 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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4k views

filling the airlock

I'm brewing my first batch ever, and got a little worried that it wasn't bubbling after 24 hours as the instructions said it should. I've read a lot on here that says not to worry about a bubbling ...
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182 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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296 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 ...
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1answer
132 views

Regulating Temperature in Closet

I'm just starting to brew and I was wondering if my closet would be cool enough to properly ferment. During the winter my house is usually in the mid 60's. Should I still do something else to regulate ...
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4k views

Pitched Yeast at 80-85 deg. Problem?

I pitched English Ale yeast (white labs) around 80 deg, not realizing it was that warm. Relative temp in the room is 68, but wort will not cool down below 80....strange! Its been about 24 hours at ...
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524 views

Low gravity reading after one week

My first home brew batch has been in the primary fermentation for one week and the gravity reading has dropped from 1055 to 1008. Is it going down too quickly? 4 kg pale ale malt 0,5 kg crystal malt ...
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128 views

What activity to expect when fermenting a lager?

I have a lager in primary fermentation, with the temp in the fridge around 10C. The fridge smells of fermentation and the bubbler is not level, but I have not seen a single bubble escape from the ...
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1answer
865 views

Cider molding and wont go away but not getting worse?

I have three ciders going, two "spiced" ciders and one regular/standard whatever the straight apple squeezed cider ("Ryan's" brand if anyone is familiar) is called. This is my first attempt at cider, ...
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1answer
694 views

What causes fermentation to slow down under normal conditions?

I've got a honey wheat ale in the fermentor, 8 days on it. Wyeast 1010, 1.5L starter. OG 1.054. Temp controlled chest freezer at 65F. Fermentation appeared to start well, the blowoff hose was ...
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444 views

Dry hopping at the end of fermentation?

First of all I know being impatient is not the way to approach brewing, but I would like to sneak my last batch (as well as the ones I had planned) into a PRO-AM comp in two weeks. I have an session ...
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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 ...
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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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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
399 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 ...
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2answers
67 views

A side by side comparison of open vessel vs closed vessel natural temp rise during fermentation

Would an unjacketed open fermentor, ferment cooler than an unjacketed closed system, given everything else equal. The idea being the ease of releasing strain and pressure on the yeast in an open ...
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1answer
87 views

Estimating the ABV in finshed product

Is this a viable method?: In theory you can calculate an estimated ABV by using the formula 17*X%*YL. This means that 17 gr sugar produces 1% alc. in 1 liter mash. So if you know at what alc.% your ...
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1answer
38 views

Do I need to use finings again after restarting the fermentation?

I recently made a batch of red wine but because the wine was too sweet I restarted the fermentation as I was advised. Of course I will need to de-gas the wine again, do I also need to use finings ...
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1answer
117 views

What can have caused my mead to have the taste of yeast?

I brew my first mead one month ago. I've put 1 dose of honey for about 3.5 of water. Ended up with a 2 liters of must in a pet bottle. I've put 10 grams of yeast (the entire sachet). Since i started, ...
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1answer
86 views

What grains have been fermented? [closed]

As i'm about to bottle my first batch. After all the googling and reading I've done, what grains have been fermented into beer?
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1answer
72 views

Tannins and yeast

On this page it is claimed that wine yeast needs some tannins to work, and that this can be a cause of stuck ferments in, say, flower wines. I have never heard of this, and cannot seem to find a good ...
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249 views

What might kill a ginger bug - fact and fiction?

I've been attempting to use a ginger bug to make non-alcoholic ginger beer, but I manage to kill the bug each time, either while it is cultivating or after I add it to the ginger syrup. Overview of ...
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1answer
53 views

Home made huckleberry wine

We are making a home made batch of huckleberry wine for halloween. We filled a Cleaned milk jug 3 quarters of the way with water, then we drained the juice, put it in the milk jug, and added a small ...
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1answer
202 views

Making Hard Cider in a Dorm

So I am attempting to make my own hard cider. At my school, there is a farmers market every Thursday and at this market they sell flash pasteurized cider; the process is stopped partway through so it ...
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306 views

Temperature control during 1st phase fermentation

I am having some issues keeping the temperature controlled. I live in SE QLD and the daily ambient temperature has been 23 degrees C down to 11C. I've been advised not to let the wort drop below 18C ...
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2answers
266 views

Accurate Temp with Johnson A419 & Freezer

I recently purchased a 5 sq ft chest freezer and A419 Johnson temp control for fermenting my beer. I hooked everything up with a Setpoint temp of 63 degrees and a Differential of 1 degree to test it ...
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1answer
265 views

Creating the perfect ginger bug?

Can anyone suggest the best recipe for making a ginger bug? I understand that it is just ginger root and unrefined sugar, but is it better to use organic ginger (if so why?), what is the best sugar ...
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179 views

I added sugar and bottled the beer…aged and no carbonation [closed]

We made the beer, it fermented fine, then waited to bottle (maybe too long afterwards) added sugar and bottled. After waiting for the required time opened a bottle only to find it flat. Can we add ...
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1answer
123 views

How to store leftover fermenting wine for reuse later?

I've got a decent amount of leftover wine (ginger) after racking from my primary to a couple of demijohns. I want to use this for the topping up when I eventually rerack in a few months' time but I'm ...
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1answer
318 views

Test for Acetobacter in Cider

I started my first cider yesterday. I am concerned that, because I haven't pasteurised I am running the risk of getting 12 litres of vinegar. Is there I anything I can do, now fermentation has ...
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1answer
111 views

Federweisser bottling

Can you bottle Federweisser at the point where you want to drink it and have it not keep fermenting? I have heard that the bottles may explode if you just bottle it normally.
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137 views

Wine Brewing on Lees (Sur lie)

I have recently learned about Light Lees Protocol and was wondering if someone would be able to relate some practical anecdotal experience. Is there a substantial difference in quality if you ...
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407 views

When is the most critical time to control fermentation temperature?

I know there is a similar question out there, but I am trying to ask for my own particular set u. If memory serves, I believe that is is in the first 48-72 hours of pitching yeast. This is when ...
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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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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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92 views

Blending beer DURING fermentation, in the hopes to get beer back in balance with hops

I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points. DETAILS: Built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ...
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1answer
58 views

Ginger Bug Smell?

I've made a new ginger bug from some pretty old ginger. The ginger has been sitting on my counter long enough for some of it to actually sprout new shoots, but it smells fine and doesn't show any ...
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0answers
23 views

What are the characteristics of a fusely beer? [duplicate]

I have heard that too warm a fermentation createds "fusely" beer. What are they and how can I tell if I have this problem?
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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
223 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 ...
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2answers
478 views

Making rice wine

I am brewing rice wine using baker's yeast. Can i use baker's yeast for brewing rice wine? Will it affect to the quality of wine? I want to also know, can it get over fermented? What happens during ...
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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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122 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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1answer
353 views

How can I filter out excess cream (trub) before bottling?

I'm making a cream ale and just moved it into a new carboy for secondary fermentation. While siphoning it over, I noticed that there's a lot of solid creamy substance still in the beer. Maybe I did ...
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1answer
126 views

The runaway and the non starter!

So we got a can of Coopers German wheat beer kit, and decided to do 2x10 lites batches, trying slightly different recipes with each one. We boiled up orange zest and corriander seeds and added the ...