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

learn more… | top users | synonyms

1
vote
1answer
31 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 ...
1
vote
1answer
150 views

When brewing water Kefir my wire bail stopper blew off

I am trying to salvage my one fermenting bottle and wondered if anyone knows how to get the dern top/bail stopper back on the bottle. When I went to open my water kefir it shot liquid everywhere and ...
2
votes
1answer
271 views

Safely adding enzymes (e.g. Beano) to lower final gravity

I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...
1
vote
1answer
68 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 ...
1
vote
2answers
166 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 ...
3
votes
5answers
2k views

Measuring specific gravity without sampling

Is there any way, I can measure SG with a sensor of some kind? I guess I'm not REALLY after SG, but rather a way to determine that fermantation is done, without sampling. I would very much like hook ...
0
votes
1answer
80 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 ...
0
votes
2answers
108 views

First time brewing lager, no fermentation

I set up a new fermentation chamber and was keen to try my hand at a lager. Unfortunately now 5 days on there hasn't been any fermentation so I think I may have shocked the yeast with the cold or just ...
0
votes
2answers
43 views

Maturation temperature (when SG stabilizes)

Some guys recommend to increase the temperature once the fermentation finished, and so, "start" the maturation in a higher temperature. Others say the inverse, to reduce the temperature. I already ...
5
votes
1answer
3k 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. ...
0
votes
1answer
19 views

Different fermentation procedures for fruit wine

In some resources, it is recommended to: first ferment low-gravity must made with fruit and water (with small additions of sugar if there is very little sugar in the fruit) strain to carboy add ...
2
votes
3answers
92 views

'Auto-transfer' to secondary corny keg fermentors?

I've been reading some topics about corny-keg fermentors and became interested in that. So I was wondering: If I ferment in a sealed keg with the liquid side plugged into another keg, by its liquid ...
1
vote
3answers
120 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 ...
1
vote
1answer
49 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 ...
0
votes
1answer
94 views

DIY BrewBug based offerings?

BrewBug, is a neat little toy that essentially has a "floating bob" that measures the temperature and specific gravity of the wort as it is fermenting, allowing for niceties like changing the ...
0
votes
1answer
53 views

Too little sugar?

It's my first time making cider and I believe I didn't put enough sugar in it. I put 1 1/2 brown sugar (Even though some fell off to the side cause I didn't dissolve it, like the twit I am). I would ...
1
vote
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?
1
vote
1answer
121 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 ...
2
votes
2answers
243 views

Is there any danger in fermenting outside?

Not having any cooling mechanism for my fermenter(s), this time of year I can get more favorable temperatures outside than inside. I'm specifically talking about ciders in glass containers, but I'm ...
9
votes
4answers
10k views

How does lemon juice ferment into hard lemonade?

I'm interested in making a hard lemonade after my cider is done, but I'm having a tough time figuring out how the recipes I've found actually work, and what's the best way to ferment lemon juice. ...
9
votes
2answers
4k views

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 ...
11
votes
5answers
8k views

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 ...
6
votes
3answers
1k 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 ...
1
vote
2answers
58 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 ...
1
vote
1answer
65 views

Stalled Yeast Stirred

I stirred what I thought was a stalled yeast and I think I stirred too hard. What are the down falls of introducing oxygen after the fermentation?
21
votes
12answers
36k 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?
1
vote
1answer
105 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 ...
0
votes
1answer
89 views

Gluten Free Brewing with Sorghum Extract

I am working on a Gluten Free clone of Sam Summer for my wife, I took a kit from a home brew store that was close and added some lemon and lime zest, and some grains of paradise. The kit uses sorghum ...
3
votes
4answers
7k views

How do I avoid airlock foam overflow? Does it affect the fermentation process?

During my last small batch brew, American Wheat from Northern Brewer, I came home to find that the foam in the 1 gallon carboy had overflowed the three-piece air lock (which was a mess to clean out). ...
1
vote
1answer
133 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 ...
1
vote
2answers
122 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 ...
1
vote
2answers
135 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 ...
0
votes
1answer
149 views

Bottling from secondary (keg). Wait two weeks and prime or now?

I'm brewing my 1st kit which my gf got from a local hardware store (ironically there's a home brew store not 5 mins away sigh) but wasn't a cheap one. ...
1
vote
1answer
104 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 ...
0
votes
0answers
12 views

Air space for fermentation [duplicate]

I have been brewing ginger beer for a couple of years in a bucket with average to above average results. I however recently obtained an airlock. I modified one of my lids to accommodate the seal. My ...
5
votes
5answers
7k views

How much effect does light have on fermenting beer?

If I keep my fermenting beer in my living room, should I cover it with blankets or otherwise keep it out of the light? I've seen topics on brewing referencing this, but most just settle for "why take ...
1
vote
2answers
157 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 ...
4
votes
4answers
2k views

Relation of CO2/alcohol/yeasts in Ginger Beer

The article making_ginger_beer mentions using bread yeast so you get more carbonation and less alcohol. Isn't carbonation a by-product of the process that makes alcohol? Wouldn't that mean more ...
5
votes
2answers
445 views

After a beer reaches it's final gravity, how long does the conditioning step take?

I have been in the habit of leaving my beers in their primary fermenter for three weeks across the board, which is a significant amount of time longer than their primary fermentation usually takes. My ...
2
votes
2answers
135 views

Violent fermentation | One day after brewing | Liter spillage from the top

I am an amateur brewer just cooked my third batch ever three days ago. This time with a couple of friends (which also bought the ingredients from a place I haven't before), so this time I used a ...
4
votes
6answers
603 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 ...
1
vote
3answers
134 views

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 ...
1
vote
1answer
130 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 ...
2
votes
2answers
533 views

How to Properly Increase the Temperature of a Batch after Primary Fermentation

I've read tidbits how that after the first 3 days of fermentation, you would ideally raise the temperature of the carboy for the remainder of the brew. How, exactly, does one do this? Say the Wyeast ...
3
votes
4answers
789 views

Will rapid ambient temperature drop kill yeast or just slow them down

I have just put on my first all grain homebrew (a porter) here in Melbourne, Australia. After a day or so it was bubbling away quite nicely. A couple of days ago the weather decided to change ...
2
votes
1answer
129 views

Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?

I've brewed some ridiculous beers in the past, my highest original gravity resulting in over a final 18% ABV using WLP099 yeast. That particular beer turned out well for how inexperienced I was when ...
5
votes
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?
1
vote
2answers
691 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 ...
1
vote
1answer
122 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 ...
0
votes
1answer
74 views

Capping fermentor for carbonation

I'm just doing some reading, and it mentioned capping the fermenter to carbonate the beer by trapping the remaining co2. Has anyone given it a go? What were the results?