New answers tagged fermentation
4
Don't worry have a homebrew.
It is very unlikely that a temperature change from 80-72 would shock the yeast. People like to ferment at lower temperatures because it produces less byproducts that add off flavors to beer. Additionally, 6 hours for the temperature change is definitely not a quick temperature change in the time scale of yeast.
Agreed only a ...
0
I've made several batches of wine from kits and have always had at least a 2 week secondary followed by at least 6 months in the bottle for white, 12 months for red.
I can't give you specific details of why this is necessary - just that time is a great healer.
You could rack the wine now, but it will taste better if you wait a week.
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WY1028 behaves fairly normally, in my experience. It doesn't flocculate readily, meaning that you beer will take a long time to clear unless you add finings or filter. I've never had a problem with long lag time or poor attenuation.
A smack-pack that's reluctant to puff-up, in my experience, means an old or otherwise low-viability yeast colony. You're ...
1
What yeast are you using?
I've had 2-3 month primaries with saisons in the past, nothing to worry about.
From http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=60
This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures.
2
I used WY 3724 in my last saison. My records show 60 days to go from 1.053 to 1.005, but I kept the temperature at 88 F. for most of that.
For the first few days, the yeast is very active. However, the krausen falls, and the yeast slows down once 50% apparent attenuation is reached. If you raise the temperature and are patient, the yeast will keep going and ...
1
In my dealings with Saison yeast they take a bloody long time to finish primary fermentation, 105 days doesn't sound untoward to me. You'll find that it'll be slowly bubbling for the whole time.
It's definitely a patience yeast, and you'll probably want to make enough so you can check the gravity every 3-4 weeks to ensure it's still going (and to give you ...
1
It comes down to the amount of control you have over the process. A typical homebrewer fermenting in a basement, pitching yeast directly from a small sachet or vial is dealing with variable temperature and variable viability/pitching rates, and so doesn't have as much control as a commercial brewery, which is the main reason why turn around times are ...
3
Here is some great information about beer skunking based upon wavelengths of light (http://www.safespectrum.com/applications_beer_wine.php). UV is the strongest light source that will cause beer skunking. However visible light, specifically anything under 500nm or thereabouts, are threats for beer skunking. And from this page ...
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The reality is that unless you filter you will have yeast in your beer. Based upon the yeast the recipe of the beer etc. you will end up with different by-products from fermentation which the yeast can degrade. These don't include fusel alcohols (http://en.wikipedia.org/wiki/Fusel_alcohol) which to my knowledge can't be broken down by yeast, but instead ...
3
It's hard to get a low original gravity when brewing from an extract kit. As long as you added all the malt extract and sugar provided with the kit, and you added the correct amount of water, there's really no way for the starting gravity to be low. I can think of two possible reasons that your OG was lower than expected:
you added more water than ...
2
Typically with a kit if you used the proper amounts of water/sugar/extract ratio your OG will be right on.
Incomplete mixing of the wort doesn't seem like a problem considering you shook the fermenter well. In this video at 25:25 Owen Lingley from Wyeast Laboratories says that only 45 seconds vigorously shaking a carboy will oxoginate the wort to acceptable ...
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Hey guys just my two cents,I have noticed that when I use alot of hops or hops with higher alpha I get this oily look sometimes.I could be wrong but,generally it seems to make since that it is probably the resins from the hops.Higher alphas mean that there is more resin available to be infused to your brew.Its much like Cannabis(same family as hops,this is ...
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