Hot answers tagged fermentation
8
For skunked beer, we're worried about Violet and UV light. There's a lot of information available on this, so I won't go into that science. Basically, we want to limit as much light less than 500nm as possible and all light under 400nm (UV) if possible.
Halogen bulbs follow a similar pattern to incandescent bulbs (ref). This chart compares different bulbs, ...
4
In short, no, not if you're using an airlock. You need pressure to reach the levels of carbonation required. With an airlock, you only get atmospheric pressure, so the pressure inside is the same outside.
Carbonation is measured in volumes of CO2. 1 Volume of CO2 is the same volume of CO2 as beer - 2 volumes would be twice the volume of CO2 as beer at ...
4
Using sorbate is the only way to have a chance of stropping fermentation and even that can be unreliable. If you keg rather than bottle, attempting to stop fermentation is less dangerous since a keg won't explode like bottles can. As has been said, the real solution is to brew the beer you want to drink.
4
I'd be willing to bet that the high FG was due to insufficient yeast pitching. By itself, most yeast can handle up to 13% ABV, so it isn't the intolerance of your alcohol level. I would recommend doing a yeast starter for brews this high in gravity (a little late now obviously). In your situation, I would consider pitching another packet of yeast (see the ...
3
It's certainly possible that the banana esters are due to warm fermentation temperature.
After sanitation, I'd argue that the most important step in brewing is fermentation temperature. You want both the correct temperature for your yeast (each yeast varies so check the manufacturer), and a consistent temperature. The method you mentioned helps primarily ...
2
You should actually brew beers you want to drink.
If you brew kits, look for one that has the amount of alcohol you want.
If you are all grain, you can tweak any number of things to achieve the desired ABV - from type of yeast to mash temp etc.
So yeah you can stop fermentation in your beer but its not a good idea. Unless you have a keg you will have ...
2
You can ferment the ginger beer until it's completely dry and then sweeten it when serving. Make a simple syrup (boil equal weights of water and sugar until the sugar has dissolved). Put a small amount of syrup in the glass before pouring the ginger beer.
It's a bit more work, but aside from pasteurizing, I don't know any other way to get a sweet, low ...
2
Would placing the fermenter tank in a tub of water be a good way to handle hot environments?
I started brewing extracts a couple of months ago and I started to do the "swamp cooler" method which sounds similar to that which you have postulated. The only difference is that I never replace the water.
I would recommend using a outer bucket filled with water ...
1
I agree with others; I think your fluctuating temperature is the likely cause. I have never tried the swamp method but I am about to convert a refrigerator into a fermentation chamber.
I have a temperature control unit I picked up on ebay from someone in Hong Kong - the unit name escapes me at the moment. I am going to by-pass the thermostat on the fridge ...
1
I think if you want a sweet-flavored, lightly-alcoholic (under 10%ABV) beverage that is also carbonated, you're going to have to keg and force carbonate.
You might be able to slow the yeast down with refrigeration, but any that live will pick up and keep going if you ever remove your bottles from the cold environment.
The kits include non-fermentable ...
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