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3 views

Stopped fermentation wine

My fermentation seems to have stopped too early. I don’t have much experience (mostly some wine and mead making failed attempts) or proper gear like a hydrometer. Here is what I did differently from ...
2
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1answer
123 views

Stuck ferment - gingerbeer - or just strange yeast?

I've just (as in 2 days ago) laid down a gingerbeer (kit build - first time) - est finished ABV should be 4.0%. Recipe : 2 x Brigalow Gingerbeer Packs 3 kg Dextrose mono 43L Sterile Water 2 packets ...
2
votes
2answers
53 views

48 hours into ferment. Fermenter temperature is 73°F. Should I cool it?

First time brewing. I have a IPA in a 6.5 gallon bucket fermenter with US-05 pitched into it. I've got the fermenter in the basement and temperature probe taped to the side of the bucket. Ambient room ...
1
vote
1answer
13 views

Wine fermentation containers and headspace

I'm starting my first attempt at wine-making, so please pardon the noob question.... I have two 6 gallon buckets with airlocks. But the "Winexpert" kit I've got recommends 8 gal for primary, ...
3
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1answer
22 views

Sour tasting cider with bits floating on top

This is my first time brewing hard cider. My cider is a yellow/brown colour, smells and tastes a bit sour (think apple cider vinegar), is still sweet but also has these funky bits floating ontop. I ...
1
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1answer
39 views

Lowering Est FG before Brew

I am planning out a Saison and trying to hit the traditional guideline numbers.... I need to get the East Final Gravity down below 1.008 - I am currently way too high. The changes I keep thinking to ...
1
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2answers
40 views

Impact of different gravities for the same ABV

We can have the same ABV with diferents gravities. My reading for watermelon wine is: 1.064 0.997 =8.79% However I found some recipes with readings like this to the same type of wine. 1.090 1.023 =8....
2
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0answers
42 views

Grainfather Glycol Chiller

A home brewing group I am with has a Grainfather Glycol Chiller. It has been working fine until yesterday. We turned it on and we had an issue. The pump is working and circulating but the chiller is ...
2
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1answer
32 views

How can I rebottle my kombucha without losing carbonation?

I've been giving brewing my own kombucha a try, following this guide. It's been going well, and I've made it all the way through my first batch! \o/ The one bit where I differed from the guide was in ...
2
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1answer
30 views

Can cider ferment in under a week?

I started a cider brew one week ago and when taking the gravity today it was 1.000, the starting gravity was 1.065 which according to the calculators online I have an abv of 8.5% (ish). Is it possible ...
1
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1answer
26 views

Low attenuation beer good enough for bottling

I recently brewed a new 5 gallon batch of hefeweizen. Measured OG was 1.054, I then racked to secondary fermentation after a couple of weeks, the last week of that had had no visible yeast activity. ...
1
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1answer
19 views

What should I do after the primary fermentation of my cider?

I've just started making cider, and after 12 hours of reading I came up with a plan, but I need reassuring what should I do next: It's nearly constantly 25°C in my flat (where I brew), I used ...
0
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1answer
40 views

Any supplies I should I have some “extra” of?

As a new home brewer, I've been reading up on posts regarding things that can go wrong during a brew and how to fix them. For example, if I have understood correctly, stuck fermentation may require ...
0
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0answers
12 views

Recommended duty cycle for commercial refrigerator?

I'm wondering if anyone has knowledge of commercial refrigerator duty cycles/compressor health. I have a Beverage Air MT-10 which I've hacked with a custom PID controller for monitoring and ...
1
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1answer
32 views

Fermenter foaming over

I’m doing a porter, went through all steps and got to pitching the yeast in the bucket. After only a few hours my fermenter seriously bubbled over. Thoughts?
1
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0answers
31 views

Any way to test for oxidation in beer?

New here. I've been reading up on transferring from fermenter to keg (or secondary FM) and the associated concerns with introducing oxygen into the beer. IPA styles in particular seem to run the risk ...
3
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3answers
48 views

Sanitizing top-off water?

While waiting for the Foundry to get back in stock, I found a scratch-n-dent sale on a 5 gallon pot on amazon and decided to give an extract a try while waiting. Extract brewing seems to have it's own ...
1
vote
1answer
22 views

Can I Complete A Cider Homebrew Without Nutrients While Keeping A Decent Flavour?

I'm attempting my first homebrew this weekend. I have almost everything that I need, I'm just missing nutrients for my yeast. I'm living in a country where this isn't readily available (In fact only ...
4
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1answer
41 views

Wall sockets for Cornelius kegs line cleaning

I'm looking for a line cleaning socket for a Cornelius keg fitting. I've worked in the pub trade (UK) for more years than I care to remember so know how bars are set up and I am familiar with line ...
1
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1answer
35 views

48 quart rectangular cooler as an HLT?

I'm gathering equipment on the cheap to start all grain brewing and looking at options for an HLT. A rectangular 48 quart cooler is about half the price as the customary 10 gallon Igloo everyone uses ...
1
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1answer
37 views

For how long should you rehydrate/proof yeast before pitching?

I have just started brewing again after a very long break. I've tried a few brews from kits, and for my latest brew I decided to create my own wort from LME/DME and hops (pellets). I basically ...
0
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0answers
11 views

clogged lyne arm

I was doing a stripping run (ethanol) I realized something went wrong when the liquid started to come out of the lid seam. There was a clog. I immediately shut it all down. After it cooled, the ...
2
votes
3answers
119 views

How careless do I need to be to make poisonous, yet drinkable, beer?

During the Covid lock down in South Africa there was quite a controversial ban on the sale of alcohol for a few weeks which led to many people jumping on the home brewing bandwagon. During this time ...
1
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1answer
71 views

Beer fermentation runs real warm and dropped gravity real fast

I started a fermentation 24 hours ago and it has increased the temperature from 22°C to 28°C in the last 8 hours. Additionally the gravity dropped from 1.060 to 1.024 already which seems insanely fast ...
6
votes
1answer
90 views

Didn't reach expected FG. Should I postpone bottling? Also: It looks weird!

I'm a newbie brewer currently trying his luck with an irish red ale kit. I've followed the instructions (which weren't complicated since it's a kit), and I've let it brew for about 6 days now (...
1
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0answers
22 views

Best method for mango pulp-juice separation?

I am not sure whether this would be the best place to ask or some other group, but let’s try: Making mango wine I am currently blending fresh fruit and sieving the pulp with a thin filter (kitchen ...
2
votes
1answer
45 views

Yeast suggestions for high temperature brewing

Summer is here and it isn’t quite the end of the world, yet. So, I’d figure I might pick up brewing again. I’m looking for yeast suggestions for a low (neutral) phenolic profile at high temperatures. ...
3
votes
1answer
37 views

Did I kill my cider?

I've been brewing this cider for 8 days. It was going smooth and had a lot of krausen so I took out a bit two days ago, but now it has passed more than 48hh and I was expecting some more krausen or ...
4
votes
1answer
24 views

Does humidity matter for ageing wine in screw top bottles

Nearly all articles about ageing wine say it is important to control the humidity. However if you try to find out why the answers are all about preventing the cork from drying out. Here in New ...
4
votes
2answers
74 views

Hard Cider causing burning stomach sensation

I only recently started making hard cider at home. My problem is that it causes a uncomfortable burning sensation in my stomach after two or so drinks. I am using about 5g of yeast and 1.5kg sugar on ...
1
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2answers
47 views

Stopping fermentation in soft drinks

Does anyone know how they manage to stop all these (naturally) fermented drinks sold commercially from fermenting once they are bottled? I’ve seen kombucha bottles coming from another part of the ...
2
votes
1answer
24 views

Carbonating pasteurized cider … experimenters?

I've made a few batches of hard cider but now wanting to do something different. When I was a kid the neighbors gave us fresh pressed apple cider and if we didn't drink it right away it would turn ...
2
votes
2answers
87 views

Beer left fermenting 2 months

Brewed beer in 5 gallon bucket in my nyc apt then had to leave town bc of covid. Been sitting there 2 months. Will it be smelling up my apt or building? the water on airlock has surely evaporated. ...
1
vote
1answer
33 views

Foam collapsed after less than 1 day

First time brewer here. I got a Brooklyn Brew Shop kit for a NE IPA on my birthday and followed all the instructions, I thought, well. I pitched the yeast sometime in the afternoon this Sunday and ...
2
votes
2answers
67 views

Activity in fermenter has increased suddenly after 2 weeks, why?

I'm a total beginner and really appreciative of any advice here. I'm making a 1 gallon batch of IPA from a kit. I brewed 16 days ago, and in the first 48 hours of the wort being in the fermenter it ...
3
votes
1answer
36 views

What is ageing in terms of chemical bonds?

I'd like to know in terms of chemical bonds, what ageing actually means. It should also explain the "smoothness" of a finely aged wine.
0
votes
1answer
25 views

Why are these corny keg relief valves different?

My old valve (on the right) was leaking so ordered a new one from Amazon. It was the only kind I could find so assumed they were all the same. It doesn't seem to fit my keg though. Can someone tell me ...
2
votes
1answer
60 views

Why is it so hard to find a decent fermenter?

Brew n00b here. I've been reading the Palmer book and looking around for gear. I've got a kegerator so not planning on bottling. That kind of makes half the stuff in the "homebrew starter" kits not ...
1
vote
1answer
40 views

Sucrose fermentation using S/Cerevisiae vs. S/Bayanus

tl;dr version: why does S/Bayanus ferment sucrose to an apparent attenuation of more than 95% while S/Cerevisiae ferments it to an apparent attenuation of about 65-70%? Details: I've been ...
1
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2answers
50 views

Using 6kg's of grains for a 10liter batch Pale Ale brew

I accidentally used 6kg's of grains (Simpson's Ale base malt & Caraaroma) for a 10 liter brew, 10grams of Mangrove Jacks Empire Ale Yeast and 75grams of Hops (Columbus,Centennial and Yellow ...
2
votes
1answer
45 views

Opening bottled beer early

I'm a first time homebrewer and I made the schoolboy error of using my old Peroni beer bottles and caps. The caps haven't really taken well (I assume they're a one-time-only seal) and I've ordered new ...
0
votes
2answers
29 views

Is it safe to use old dried malt extract?

I have some dried malt extract that’s been sitting in the basement for mumble years. It’s turned into a brick. Is it safe to use this in brewing a new batch of beer? I realize that it may have picked ...
0
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2answers
27 views

Wine is very yeasty

this is my first wine experience. I used store bought grape juice, due to lockdown, i added bread yeast. The bubbling stopped about 2 week. So i racked and tried to drink. Since it is red wine, i ...
1
vote
2answers
71 views

What happens if i leave my homebrew to ferment for 14 days then boil and cool it to distill it?

I have made "Lemon beer" using white granulated sugar, lemons and dry bread yeast. I had it in first fermentation for about 8 days then switched the container to second fermentation for a further 8 ...
0
votes
0answers
24 views

I added activated yeast to the lemon + sugar water, the yeast didn't refroth

I've made Sima a few times following this recipe: https://www.youtube.com/watch?v=b21PQg4KOYg My previous attempt the fermentation did not occur from leaving the yeast in the lemon sugar water. I ...
0
votes
0answers
24 views

3 days old ginger beer - NOT fizzing plus with white mold

I leave in a tropical country. Made first batch of ginger beer from home made ginger bug. Bottled after 3 days, the ginger beer is NOT fizzing and found a lump of white mold flaoting on it. What ...
0
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0answers
13 views

Dehydrating ginger bug

I was wondering whether it would be possible to dehydrate a ginger bug or the yeast part of it. The end goal is to be able to store it in powder form for longer periods of time. I am aware it can be ...
1
vote
1answer
26 views

Type of hops in Festival Pride of London Porter

Can anyone tell me what hops are in the Festival Pride of London Porter Beer Kit. I tasted what was left in the dry hop packet and I realy liked the taste. I would like to find out what the hops are ...
1
vote
1answer
36 views

What is the effect of storing a full keg at basement temps?

A local craft brew is having a sale on kegs which they brewed up a while back and have not been able to dispense due to the current pandemic situation. I have a 1/2 barrel in my kegerator now and ...
2
votes
1answer
60 views

Too much priming Sugar

Okay, how much danger am I in? I used a Mr Beer kit...and bottling added priming sugar. Unfortunately I got on the wrong line - having 500ML bottles, I added the priming sugar for 1 liter bottles. ...

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