Tagged Questions

2
votes
1answer
61 views

Dropped the temperature as it was getting out of control, did I shock my yeast?

Making an IPA with an OG of 1.069, we pitched at 70°F with good ol' Safale US-05, just dry out of the packet as I've always done with US-05 with good success (I tend to trust it a little too much ...
0
votes
1answer
47 views

Problems with Wyeast London Ale 1028?

I had a brew day yesterday and ran into something a little odd. I smacked a pack of Wyeast London Ale #1028 berfore I started my routine. After everything was said and done with the boil it had been ...
3
votes
2answers
67 views

Wyeast 2124 Bohemian Lager for Bock - too late for diacetyl rest?

I really wasn't ready to do a lager, but I wanted to do a Bock, so I requested California Lager yeast. My supplier failed to make the substitution and sent me home with Wyeast 2124 Bohemian Lager. I ...
2
votes
2answers
89 views

Why is my attenuation so low?

Here's the recipe: > Recipe Specifications > -------------------------- > Boil Size: 7.37 gal Post Boil Volume: 6.38 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal > ...
7
votes
1answer
106 views

Does using a fining agent effect the flocculation of yeast?

I'm doing a series of smash beers all using the same yeast same temp same grain. I'm noticing a big variation in flocculation on the current batch (forgot the Irish moss oops) WLP001 by the way. Im ...
3
votes
1answer
82 views

How long to keep in blowoff tube?

Today I learned what happens if there's too much yeast and a container too small (I have a 1 gallon batch). So according to instructions I sanitized a hose and connected the hole in the fermentor and ...
5
votes
2answers
167 views

Will Jalapeno or Habanero peppers adversely effect yeast

I have a recipe in front of me for a Saison of the spicy variety. It calls for the addition of one Jalapeno pepper, seeds included. First off, I do enjoy a fair amount of spice (far more than anyone ...
3
votes
2answers
143 views

Rescuing a weak lager fermentation

I'm currently fermenting a spiced dark lager with an original gravity of 1.064. I began fermentation 2 weeks ago today with a White Labs 830 yeast that I made a starter with. The yeast was a bit old, ...
1
vote
1answer
134 views

How long to ferment for?

I made a coopers IPA can 2 days ago and it's currently fermenting away (bubbles every few seconds) and is at around 21-24 deg c (69-75 deg f) which is what it says as the label. The can says to ...
0
votes
2answers
187 views

Should I be disappointed?

Just started, so my question is very basic. I got Coopers Lager Kit, did everything by instructions, temperature has been stable at 22-24C but gravity doesn't go down. OG was 1.039, dropped to 1.020 ...
5
votes
2answers
156 views

Possible to intensify/increase the amount of yeast flavor?

I will soon be making a hefe and will be using wyeast's 3068. In recent hefes I have made, I have always desired much more intensity in the flavors provided by the yeast strain. The only method i am ...
1
vote
4answers
913 views

Measuring yeast activity by collecting CO2

I've been thinking about ways to measure the progress of the primary fermentation, looking for an alternative to taking samples and measuring the gravity. I was wondering if anyone has tried to ...
5
votes
3answers
1k views

Ideal fermentation temperature

I'm just finishing up a DIY fermentation chamber made from a chest freezer, reptile tank heater, and a temperature controller. Now I just need to figure out what temperature to set! Most yeast ...
2
votes
1answer
145 views

I moved a Kolsch to secondary after 4 days. Should I repitch yeast?

This is my first batch ever, a Kolsch from a kit. It fermented like crazy the first 2 days, but after 4 had stopped bubbling, so I moved it to a secondary container. As I was transferring, I noticed a ...
5
votes
3answers
917 views

How can I restart fermentation on a stuck strong dark belgian ale?

What can we do to restart fermentation that got stuck over the winter? Our club brewed about 7 gallons of this recipe in November. Primary went well, but then the weather got cold and the yeast went ...
5
votes
1answer
129 views

Flanders Red from Brewing Classic Styles

I am interested in brewing the Flanders red that is found in Brewing Classic Styles. Jamil mentions using the Wyeast 3763 or WLP655 and leaving it sit for a year until the pellicle forms then falls ...
4
votes
2answers
608 views

Yeast for very high gravity (1.138) stout

I'm planning to brew a very high gravity stout. I'm expecting an OG between about 1.118 and 1.138 depending on how much my efficiency suffers. I've done this before with decent results, but I think I ...
2
votes
1answer
155 views

How quickly do I let the fermentation temperature rise if it starts off too low?

I brewed something like a Black IPA today (hoppy and dark). I ferment in carboys in a chest freezer with an external temperature control. It is frigid today, and the garage where the chest freezer ...
1
vote
1answer
447 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 ...
1
vote
1answer
284 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 ...
0
votes
2answers
2k 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 ...
2
votes
2answers
255 views

Brewed with honey and the yeast is not working?

I did my first beer using honey last night and the beer is not bubbling this morning as it usually does. Is this normal? Should I re-pitch the yeast or not?
5
votes
4answers
2k views

using champagne yeast as a secondary yeast for fermentation?

I haven't quite found a post that answers my question, when brewing a big beer such as a barley wine I have heard talk about using champagne yeast after the initial yeast has done all it can. If my ...
7
votes
2answers
390 views

How to ferment on the last batches yeast cake?

My last batch was a strong ale/winter 1.090 wlp002 english ale yeast brewed on 11/20 (two weeks ago). it has been in the fridge crash cooling for about 72 hours. this will be my first attempt at ...
1
vote
2answers
279 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 ...
1
vote
1answer
296 views

Day 2 of Primary Fermentation of beer

Is this what my primary fermentation should look like after a day??? It looks like my yeast has been sitting on top of foam..
3
votes
1answer
205 views

Controlling exothermic heat from primary fermentation with A/C cooling duct

In terms of brewing with Ale yeasts, I understand that fermenter temps can increase up to 10 degrees, or more, than the ambient room temperature. As a "cheap" method for keeping the temperature of the ...
5
votes
3answers
3k views

How much distillers yeast do I use in a 5 gallon batch of beer?

The recipe I'm working on calls for the use of distillers yeast half way through my primary fermentation (among other things like plenty of sugar, aeration, etc...). Problem is, it doesn't really ...
7
votes
2answers
708 views

Do commercial breweries stir in their fermenters to expose more yeast to the wort?

I noticed that ale yeasts, so called top-fermenting yeast, floats to the top. Does this mean that the yeast only works on the wort near the top of the fermenter? Assuming that no oxygen or bacteria ...
1
vote
1answer
240 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 ...
2
votes
3answers
600 views

Wyeast 3944 Slow to Work

I wanted to see if anyone else had this experience - I'm on my second batch of a Wit bier with this yeast and have noticed that in both scenarios - after two weeks the Krausen has not fallen. The ...
4
votes
3answers
3k 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?
4
votes
2answers
201 views

Looking for a relatively low attenuating yeast with distinct Belgian flavors.

I'm working on a recipe for a Baltic porter but would like to ferment it with a stran that produces distinct belgian flavors. The problem is that most of your belgian strains are too high attenuating. ...
5
votes
4answers
535 views

Reusing Yeast From previous Fermentation

When I finish fermentation I am left with a large amount of extra yeast in the bottom of the carboy. Can I reuse this yeast in any way? Hopefully to avoid buying yeast again every single batch?
10
votes
4answers
945 views

Should you rehydrate dry yeast?

I've read conflicting opinions on whether or not to re-hydrate dried yeast. I've had successful fermentation with dried yeast in the past but have not tried re-hydrating. Has anyone had better/worse ...
6
votes
2answers
375 views

Brett: Primary or Secondary

What are the differences between fermenting a beer solely with Brettanomyces (or some blend of sour yeast) versus adding it to the secondary after primary fermentation with a non-sour yeast?
2
votes
2answers
626 views

Which fermentation temperature should I favor?

I am doing a dual brew this weekend. First up will be my Engine 97 Steam Beer (aka California Common - see recipe here: http://www.lootcorp.com/recipes/engine-97-steam-beer.html - credit for original ...
4
votes
2answers
940 views

Time It Takes Brett C to Ferment

So I have this idea where I want to thread a citra-laden Belgian IPA with a pineapple beer fermented with Brett C and Brett C only. Does anyone have any experience using Brett C and can speak to how ...
11
votes
3answers
1k views

Should I ferment a new batch directly on the yeast cake generated by the previous batch?

I'm going to re-use the yeast cake from a low-gravity batch to ferment a high-gravity batch. Can I just put the wort directly on it? Does it then need to be agitated? Is it worth the risk of ...
6
votes
3answers
822 views

Why is it bad to pitch too little yeast?

What are the effects of underpitching your beer? We have an answer for over pitching, I think we need the complete set.
9
votes
1answer
2k views

Why is it bad to pitch too much yeast?

What are the effects of over-pitching? Where is the line for, say, a 1.050 beer? There is also a question for to under-pitching.
21
votes
4answers
592 views

Open-Fermented or Native Yeast Beers

I've always been very careful about control and sanitation with beer. But with my wine I do some native yeast Pinots, and some friends of mine are into the same with beers- they like funky, ...
11
votes
2answers
353 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?
3
votes
2answers
1k 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 ...
17
votes
9answers
8k views

[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 ...
3
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
491 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
359 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 ...
7
votes
7answers
3k views

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 ...