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Dec
9
comment Not seeing fermentation on lager's primary fermentation
Are you certain the yeast was a lager yeast? Some lager beer kits actually use ale yeast, which becomes very sluggish below 60 F.
Dec
5
comment Specific and generic questions from a first timer - size of fermenter, flavoring, gravity, sanitation
Are you saying that yeast is irrelevant to flavour? Many of the best beers in the world get their characteristic flavour from a particular strain or strains of yeast.
Dec
3
comment Trouble with flat beer. Everything seems perfect and a few bottles always turn out great. very few! Please help
You can also put the priming sugar syrup into the bottling bucket first, and then siphon the beer on top of it. No need for stirring.
Dec
2
comment What happens if beer ferments below the optimum temperature?
A couple of notes: 1. have you checked the gravity? The yeast could already be done fermenting the beer. 2. warm the beer slowly over a few days. 3. agitation may not be necessary. If the fermentation has restarted by warming the beer, don't bother agitating
Nov
26
comment Fermentation Done After 2 Days?
A bubbling airlock certainly indicates that fermentation has occurred, but does not necessarily indicate that fermentation is still occurring.
Nov
26
comment Fermentation Done After 2 Days?
The bubbles in the airlock could just be CO2 coming out of solution. It may not be a sign of active fermentation.
Nov
25
comment keeping cropped yeast in good health
I think this question has been answered: homebrew.stackexchange.com/search?q=storing+yeast
Nov
18
comment When will fermentation end? ( wine )
It'll reach equilibrium based on temperature and pressure, if I remember by grade 10 chemistry. Since the CO2 is in equilibrium, the wine won't be fizzy. My experiences is that wines bulk aged for 12 months do not suffer from unwanted CO2.
Nov
18
comment When will fermentation end? ( wine )
De-gassing is not a necessary step in winemaking. The alternative is to wait some number of months for the wine to lose its CO2 naturally.
Nov
17
comment What sugar for a sparkling iced tea?
@Anigel, To produce 3 volumes of CO2, the yeast will make 0.4% alcohol by volume. You can call that alcoholic if you want to be technical, but it's so low as to be unnoticeable.
Nov
15
comment How much potassium metabisulfite/Potassium Sorbate to stop fermentation?
The weight equivalents for volume measures of various wine-making additives is here: winemaking.jackkeller.net/measures.asp
Nov
14
comment First homebrew batch very sweet
Pretty sure the question is in regards to an extract kit. Enzymes won't be involved.
Nov
11
comment Restarting fermentation after it has stopped?
Wild yeast is always a bit difficult to predict, but you should be OK adding the sugar now. To ensure good mixing, I'd recommend boiling the sugar with enough water to make a syrup, and cooling before adding to the cider. Mix gently but thoroughly with a sanitized spoon.
Nov
10
comment First homebrew batch very sweet
Do you have the reading for original and final gravity?
Nov
7
comment What makes a Stout
Nice summary of the stout/porter continuum.
Nov
5
comment Can I use my CO2 regulator as a inside keg pressure checker?
I've never had any luck force carbonating. I just set the regulator for the target pressure, and wait a week. Good luck :)
Oct
29
comment Confectioners sugar for priming?
It could also been dextrose/corn sugar, which is quite powdery as well.
Oct
17
comment Will I damage my lager if I add lager hops too early?
I think we'll need a bit more information about the process you followed. There are different kits with different instructions. It would help if we knew what you'd done up to now.
Oct
17
comment Will I damage my lager if I add lager hops too early?
Do you mean "lager yeast" instead of "lager hops"?
Oct
8
comment Apple cider fermentation stuck for 20+ days
The risk is that bacteria or wild yeast have started breeding in the juice. The best cure is a nice big dose of cultured yeast.