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

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3
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1answer
73 views

Apple Cider Beer the way my dad made it in the 80's?

Well, I have a question and you will be my personal hero if you can answer this for me so here goes: Back in the 80's my dad would make this awesome fermented apple cider. He would keep it on top of ...
2
votes
2answers
74 views

Stuck Kvass fermentation?

So I was making kvass, and have decided to make it a little more alcoholic. I made it using the following recipe: Slightly burn 3 pieces of toast, add to boiled water, and 1.5 handfulls of raisins. ...
1
vote
1answer
46 views

High gravity ale stalled fermentation?

I've got a hefty grain bill of 10kg, half of which is Maris Otter. The rest is rye and a few assorted crystal malts. After the mash and boil, the OG was above 1.10. I pitched a Wyeast American ale at ...
2
votes
2answers
38 views

Will Brett C contaminate my equipment?

Thinking about doing a 100% Brett C beer. If I was to do this, would the Brett flavor seep in to my equipment, forever dedicating it to Brett and sour beers? I ferment in glass carboys then use a ...
1
vote
3answers
347 views

Fermentis S04 vs.US05

I am trying dried yeast for the first time. I did up 100 litres of English IPA yesterday and I pitched 2xS04 into 50 litres and 2xUSO5 into 50 litres. Anybody want to hazard a guess at the ...
4
votes
5answers
766 views

Fermenting, carbonating and dispensing using the same (corny) keg?

I Brew In a Bag and do no-chill, space and time are limited. I just bought some kegging equipment and while looking at the Pico Brew project I noticed that one option in using their equipment is to ...
7
votes
1answer
1k views

Cherry vinegar (was supposed to be mead)

Last week I started a cherry mead and discovered yesterday that it had turned to vinegar (and not even nice-tasting cherry-flavoured vinegar - it smelled and tasted awful, though the colour was great)....
0
votes
1answer
719 views

Slight fizz in beer after 6 days in the fermenter - game over?

I put a batch on last Sunday, started off with a crazy high reading on the hydrometer (around 1080 when I was expecting 1040ish according to the kit) - though I suspect that was because I drew a ...
2
votes
3answers
49 views

Cleaning/Prepping frozen strawberries for a strawberry blonde

A simple enough question for thoughtful answers. Some good recipes out there for Strawberry Blondes. All the normal tips are understood, i.e., 1#/gal, strawberries will likely kickstart fermentation ...
1
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2answers
39 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 ...
3
votes
4answers
134 views

My beer is at the fermenting stage but it is not vigorously bubbling

I brewed beer for the first time two days ago using Brooklyn Brewshop kit using their Oatmeal Stout recipe. Now I am at stage 4 "Fermentation" but I don't observe a vigorous bubbling, just a bubble ...
2
votes
1answer
44 views

making Home brew cider

HI I am making a home brew mixed fruit cider (bulldog brews) I have followed the instructions and after a couple of days of fermenting I got a little frothing but after 7 days not much happening on ...
2
votes
5answers
55 views

Minimal airlock activity

So I've just finished my 3rd all grain brew yesterday, first time trying a stout. After 24 hours, I'm only getting ~4 bubbles per minute on the airlock. Last night about 8 hours after pitching the ...
0
votes
1answer
46 views

Kettle souring with lactobacillus - hot plate?

Researching a Berliner weisse and have decided that I will be doing a kettle sour. Lactobacillus likes to be around 45°C from what I have read so far. Currently my thinking is to transfer the kettle ...
0
votes
1answer
49 views

Does High Sugar Concentration Inhibits Bacterial growth?

About a month ago, I started making a dairy-free drink with blended fruit (i.e. Strawberries, Raspberries, etc). I'd like to start lacto-fermenting these smoothies but a friend of mine insists that ...
0
votes
1answer
50 views

How long does a Belgian quad take from start to finish?

I am planning on brewing a quad with my dad here pretty soon but I would like to make something that wouldn't take too long as we haven't brewed in a while and I'm not wanting to wait too long until I ...
2
votes
4answers
420 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 ...
0
votes
2answers
68 views

Does Kombucha lose calories while fermenting?

While brewing Kombucha sugar is transformed to carbon dioxide, alcohol, acid, etc. But what does that mean to the calories? Is there less? How much less? Here is my setup: tea: 25 ltr sugar: 1000 ...
6
votes
6answers
697 views

Why is a quiet environment recommended?

I'm brewing beer from a recipe kit, and the instructions say to put the fermenting bucket into a dark, quiet and warm place. I do understand dark (because of UV) and warm (optimal temperature for the ...
0
votes
1answer
45 views

What are the “tails”?

While reading an article on home brewing the article said to keep the tails, what does it mean by tails? What are the tails?
1
vote
2answers
503 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 ...
2
votes
3answers
138 views

What happens if I ferment a lager at room temperature?

I was wondering what are the effects of fermenting a lager at room temperature as now I don't have any way to keep my fermenter at the low temperatures required. I have read that when yeast ferments ...
1
vote
3answers
242 views

Fermentation - Lost cause?

I believe my first homebrew is a lost cause. I'm at 3 weeks, and each week I've done a gravity reading and a taste. The flavor has gotten increasingly sour(astringent) with each week. It's almost ...
1
vote
1answer
121 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 ...
3
votes
3answers
100 views

How much does oxygen exposure to wort affect yeast being aerobic or anaerobic?

To the best of my understanding of making beer, wort must first be properly aerated to provide oxygen for the yeast to multiply when first added to the wort. After all the oxygen is consumed, the ...
4
votes
1answer
150 views

Is this pediococcus contamination('infection')?

A berliner weisse we forgot to bottle for around a month and a half. Did not introduce pediococcus or lactic acid in the fermentation. Did a sour mash before the boil so lactobacillus shouldn't have ...
0
votes
1answer
77 views

I can't differentiate between OCD or the smell of vinegar, and need some guidance

Here's my brief story: Bought a Mr. Beer kit and didn't have a clue what I was doing, and out of impatience would squeeze the fermentor to smell the brew, resulting in an infection. I now have cheap, ...
3
votes
2answers
90 views

Yeast not settling or contamination?

Having trouble understanding what I'm looking at here (see pic): http://imgur.com/1OH9TQj Made an Amber ale with LME and used Wyeast 1332 Northwest Ale. Racked to secondary after 2 weeks to get ...
2
votes
1answer
39 views

Can Lactobacillus ferment solely with table sugar?

I'd like to create an anaerobic ferment with just lactobacillus (i.e. no yeast), table sugar and water. Is this possible or would I have to add anything else to help the Lactobacillus ferment?
2
votes
1answer
56 views

How would I go about creating a custom starter culture?

I'm interested in creating my own starter cultures. I've found a few facilities which offer to create probiotic formulations, in exact amounts, by kg and density but I would rather start with a ...
1
vote
2answers
1k views

20% sugar, water and yeast brew smells awful quickly, how to fix?

I've got one complete, and one brewing batch of this "Alcotec Vodka Type Spirit" (http://www.amazon.co.uk/Alcotec-Vodka-Spirit-Alcohol-Moonshine/dp/B004LXZAUW/ref=sr_1_1?ie=UTF8&qid=1421024826&...
1
vote
4answers
3k views

How do I ferment homemade brewed tea - a black tea

Does anyone have an idea of how to brew a homemade tea? The idea is to take tea leaves and boil the water to get the tea base . What do Ido from here???
2
votes
3answers
74 views

Amount of time available for racking after fermentation is complete

I have two things: five gallons of nut brown ale that is done fermenting, and the flu. I really don't feel up to racking so how many days can I safely delay it until I don't feel sick? My fermentation ...
1
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2answers
43 views

Carboy not thoroughly rinsed after cleaning with b-brite

I cleaned my wine carboy with b-brite but may not have thoroughly rinsed it. Will my wine still ferment and will it be safe to drink?
2
votes
5answers
3k views

Is secondary fermentation advisable for Belgium witbier?

I've had my beer (Belgium witbier) in primary fermentation for about a week. I'd like to rack to secondary, then keep it in secondary for 3 weeks. Advisable? I could keep it in primary for another ...
2
votes
2answers
82 views

No fermentation after 3 weeks

About 3 weeks ago I brewed my very first beer, a simple lager. I checked on the beer after 1 week of fermentation and now again after a bit over 3 weeks. At both times the density of the beer didn't ...
1
vote
1answer
61 views

What happens if fermentation happens at wrong temperature?

What will happen with my beer if fermentation takes place either at a too hot or too cold temperature? What will be the effects on the flavour?
4
votes
3answers
83 views

Wine Quality Sensor

I am an engineer who's built a wine quality detector. My sensor can pick up a wide variety of chemicals at levels as low as parts per million (ppm). With no background in wine production myself, I ...
4
votes
5answers
27k 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). ...
2
votes
1answer
34 views

What effect does room temp have on the cider fermentation process?

I'm new to the site. Been making cider for a couple of years now and still don't feel like I have it down. My latest batch, a recipe I've made many times, is not clearing like it usually does. It got ...
2
votes
1answer
69 views

Spongy, corally residues in fermentation bucket

Cracking open the fermentation bucket on bottling day revealed some sponge-coral look-a-likes floating around on the top of the brew. I have never seen this an any beer before, and other beers, based ...
1
vote
3answers
116 views

Mead keeps separating… HELP!

I just created a pomagranate mead and now it is separating it's self... Ingredients: 49 oz pomagranate Puree 6 lbs Clover Honey 2 tsp Acid Blend 3 tsp Yeast Nutrient 1 tsp Pectic Enzyme 1 tsp Grape ...
1
vote
2answers
84 views

Adding Apple/Caramel to Brown Ale

Fellow home brewer here with a question. My buddies and I are looking at making an Apple Caramel Brown Ale for this fall but are having trouble agreeing on a way to add the apple and caramel. We'd ...
1
vote
2answers
47 views

Starter wort volume = BEFORE or AFTER 10-15 minute boil

Being fairly new to used starters, I'm somewhat confused as to how much volume of water to boil when adding DME to create a starter. For instance, if the Kalkulator I'm using says to start with 2 L ...
1
vote
1answer
56 views

Brewing with Molasses

I am using Molasses for brewing and I have problems getting the fermentation to start. There are no brewing supplies where I live and I would like to know if anyone can tell me of a household product ...
7
votes
5answers
9k 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?
6
votes
5answers
7k views

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 ...
3
votes
1answer
34 views

under pitched (1st) yeast-aerate into fermenter on 2nd (new) pitch or no?

I brewed an all grain stout 2 weeks ago, OG was 1.087 which was almost spot on for where I'd hoped. However, I mis-calculated the pitch rate for my starter. Racked to secondary to dry hop with mint (...
2
votes
4answers
89 views

Brewing with fruit

I have an IPA recipe that makes heavy use of Mosaic and El Dorado hops. I think that adding some tropical fruit to the recipe would accentuate the hops quite well. I buy frozen mango a lot and was ...
1
vote
1answer
52 views

Foam on top of fermentation keg

Hi guys it's my third brew I have done. I'm a bit worried about an infection. My brew is at day 7 and there is a lot of foam on the surface, also it doesn't smell like my first one( which was a ...