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Questions tagged [fermentation]

The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.

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3answers
62 views

Converting potato starch in to sugars for brewing

To my understanding the starches in potatoes need to be gelated before they can be converted into simple sugars. This process is done through boiling, my concern is that I will loose valuable sugars ...
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3answers
47 views

How to use a Gay-Lussac hydrometer

Brewing (pomegranate) wine with a Gay-Lussac hydrometer at my disposal. Reading prior to fermentation was way below the deeper (estimate -30 GL) and floats at 10 GL after fermentation. The vinometer, ...
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1answer
61 views

Is beer still good after 4 weeks of fermentation?

I just put the beer in the fridge to chill it before I transfer to glass keg. My question about the 4 week of not having the beer not chill will there be a problem drinking it? I did two ...
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2answers
37 views

Airlock Blow now no bubbles

Hi i am doing my first home brew. after less than 24 hours the beer was coming through the water in the air lock. i looked online and it said to change the airlock and put it back on i did this ...
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0answers
67 views

Help identifying (and preventing) an off flavor

I have had a recurring off-flavor in my ales that I would like help identifying and preventing. The flavor is a yeasty flavor with some savory components. I have tasted it a few times in commercial ...
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1answer
39 views

Taking sample on primary

I've decided to brew my very first Lager, after some good results on my Ales. I did a proper research on methods to try a refined process, specially when it comes to fermentation schedules and ...
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1answer
42 views

Can I still oxygenate 2.5 days in?

Brewed a 1.100 SG stout, fermentation has been steady but slowed noticeably about 24-36 hours in. Wondering if aerating again 2.5 days in could help, or is that too late? 5.25 gallon batch, 3 ...
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2answers
47 views

When to bottle high ABV beer?

Question: Aside from confirming fermentation is complete via consistent hydrometer readings, is there another way to check that the beer is ready for bottling, particularly in higher abv beers? ...
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2answers
76 views

Making alcohol at home from sugar and baking yeast

I am trying to make alcohol from baking yeast I didn't use any special tools or airlock I got the normal baking yeast, sugar(sucrose) and water Dissolved sugar in water putting the yeast in the ...
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2answers
24 views

Brewing a fruit beer with WLP648: keeping it on primary for an extra three weeks before adding fruit

I am making a basil-raspberry sour with WLP648 as yeast. Unfortunately I need to go on a work trip for the next 2-3 weeks and the beer has not fully attenuated fully. I was wondering if it hurts to ...
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2answers
110 views

To ferment or not to ferment for no alcohol

I am making ginger beer. I’m using basically raw ginger and honey and fermenting with bakers yeast. I’m getting somewhere between 2% & 2.3% ABV in testing. I don’t want any alcohol in the ginger ...
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2answers
68 views

High F.G. Pros and cons of fixes

I think I know why my F.G. is so high, but I would like to know what are my options to try and fix it and what are the pros and cons of each. Below is my recipe and readings during mash. the ...
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1answer
61 views

Time lapse, adding yeast a week late

After getting my grape juice in a bucket, I added the sugar and wild yeast killer. Didn't have the yeast to add before sealing it up. Checked the next day, it has a purple foam that collected on top. ...
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1answer
35 views

FRENCH COLOMBARD Won’t start fermenting

I picked up 6 gallons each of Cabernet Sauvignon and FRENCH COLOMBARD from a local vendor here in Providence,RI. I used red star dry yeast, the cab started fermenting almost immediately but it’s been ...
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3answers
41 views

Can I increase the carbonation of already-bottled beer?

I just made my first ever batch of beer, and it turned out great! The only thing is that my priming sugar calculation was slightly under what it should have been. I added 1/4 cup honey to a (finished ...
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2answers
48 views

Can I add commercial apple juice to the apple juice from my trees which I have pressed when making cider?

I can I add some good quality natural apple juice which I have purchased to the apple juice from my own trees when making cider? If so when shoudl it be added, before or after fermentation?
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1answer
52 views

Home brewing for undergraduate study

I am thinking of making a beverage out of locally available starch sources. My question is, is there a possibility to convert those starchy objects to fermentable sugars? And what type of yeast should ...
2
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1answer
76 views

Fermentation stops after a few hours, then resumes after half a day

Fermentation stops a few hours after pitching, and seems dormant for half a day, before resuming activity. This only happens in one out of two fermentation buckets, both pitched the same WLP400 (Wit ...
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1answer
48 views

The Mashing proccess

What is the Mash? Is this the boiling of the grains, Hops and all the Fermentables. If this isn't it please school me up, with the Kiss program. Or in other words keep it simple.
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2answers
67 views

Removed air lock ,while in the first day of fermentation

Can any damage be done when air lock is removed for about 3 to5 minutes. I repitched yeast this morning.what can I expect?
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2answers
55 views

Fermentation container leaking carbon dioxide

I've just finished preparing my first fermented drink ever (Kvass) and I used a Mason jar to store the preparation during the 2 days of the fermentation process as advised by the various guides I ...
0
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1answer
44 views

Air Bubbles slowing down

I am distilling. I had air bubbles every 5 seconds and a week later became every 2 and a half minutes. Do I wait till there is none whatsoever or consider it done. Thanks for the help Kris
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2answers
48 views

Length of fermentation for cider

Newbie homebrewer working with store bought apple juice for my first test batch. How long should fermentation take? About 5 days ago I added my yeast to 4 litres of apple juice, and it looks like ...
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3answers
62 views

Why not to calculate specific gravity through weight?

I have read that you can calculate specific gravity by dividing the weight of a known volume of liquid in the weight of a known volume of water. After reading that I thought about filing my fermenter ...
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1answer
52 views

How long to wait on Lalvin BM45 wine yeast in beer wort before giving up?

Brewed a 10 gallon batch of a saison wort at a super-dry mash temp (142-145 F). It's currently split between two conical fermenters, one of which has around 150 oz of a tart cherry puree. Rehydrated ...
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2answers
113 views

“Debugging” a bitter DDH NEIPA

I brewed a DDH NEIPA recently and it was a great learning experience. I got the aromatics I was looking for but the flavor was bitter. The batch was bound to be wonky because of size limitations ...
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3answers
82 views

how does light affects yeasts

according to this research: Red LED light (630 nm) stimulated cell growth but slightly inhibited ethanol formation. In contrast, Blue LED light (470 nm) significantly inhibited cell growth but ...
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4answers
66 views

What is the smallest fermentation vessel i can use for a given batch volume?

I plan to scale a 20 litre batch recipe down to just 4 litres so that i can try the recipe out before committing to a full batch. Problem is I'm unsure if my 5 litre demijohn is large enough to use ...
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2answers
113 views

Is aerobic fermentation in beer brewing a myth?

The more I read about yeast and fermentation, the more conflicting, confusing (and possibly incorrect) statements I come across. I have read in several bits of literature that yeast requires oxygen ...
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2answers
77 views

Spraying Starsan over fermenting wort

Hi guys I have a question, I just brewed Omnipollo 2:14 clone, and the recipe calls for 1.3 kg of raspberries, I soaked the bag in the starsan,roughly sprayed the frozen raspberry with starsan too and ...
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2answers
48 views

Will it be OK to ferment at a lower ambient temp than yeast recommends?

The yeast is Alcotec 24 hour pure original turbo yeast. I am going to try a sugar wash, so just granulated sugar, water and this yeast(which has added nutrients). Now the yeast instructions say ...
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3answers
120 views

Can saison yeast use lactose?

As title states, the question is can Saison yeast use lactose? i.e. is it possible to sweeten a Saison with lactose? Or, sweeten it possibly some other way? This is about Saison yeasts, dry or ...
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2answers
80 views

Brewing ale: should fermentation be kicked off at a higher temperature?

I am still fairly new to homebrewing, and am on my second batch using this kit. The instructions given in the kit I don't think are particularly clear. It states that I should add 3.5 litres of ...
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2answers
74 views

The longer you leave cider

This is my first time,I was wondering if I leave my cider for say 3 weeks instead of the recommended 7-10 days,will this improve it?
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3answers
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Should I boil apples before using them in a mash?

I'm thinking about bacterial/wild yeast contamination etc.... Or will just washing them under the tap be suffice? Also can I use the cores?
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2answers
70 views

ABV from one SG?

The most common way to calculate ABV (Alcohol By Volume) is through some correlation between Original Gravity (OG) and Final Gravity(FG). Is there any way to calculate ABV just from the current ...
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2answers
78 views

How do you let water sit until the chlorine vapours off without any infection?

So, apparently if you let tap water sit for a few days the chlorine will evaporate off but how can one safely expose the water to the the air without risk of infection from airborne particles?
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1answer
58 views

Minimum working pressure of stainless fermenter to carbonate in fermenter

Which is the minimum working pressure to be capable to carbonate my beer inside the fermenter when the fermentation is over? I'm about to buy a 0,1MPa (working preassure) fermenter.
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1answer
39 views

Does the volume of juice determine the length of fermentation?

Will 10 ounces of juice ferment the same rate as a gallon of juice, with the same amount of yeast and sugar added in both?
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5answers
116 views

Fermentation still stuck after adding nutrients?

I'm brewing an imperial wit beer and it seems i have a problem with my wort beeing stuck in fermentation at 1.040. My wort is wheat extract 3.4kg and 1kg candi sugar, steeped with some oat flakes, ...
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1answer
49 views

Which yeast/bacteria produce no, or little alcohol (like Bionade)?

Producing a variety of different beer styles, we are able make adult friends happy, however children are left out :( I therefore wanted to ask if somebody knows where to look for yeasts that are not ...
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4answers
80 views

Save the (Belgian) wit! I forgot the candi syrup: what should I do now?

Cleaning up after brewing my first extract-based Belgian wit, with wort already cooled and in the carboy, and yeast pitched ... I discovered to my horror i'd forgotten to add the candi syrup to the ...
4
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1answer
85 views

Why does my fermentation keep stalling?

Each of my last four batches has stalled well above FG. The first two restarted after bottling and caused bottle bombs. The last batch was a kolsch with OG 1.047. Wyeast 2565. Stalled at 1.024 for ...
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2answers
152 views

Fermenting grape juice with Potassium Metabisulfite without adding anything

I recently fermented Kedem brand grape juice (which contains potassium metabisulfite) by only adding rouge red star yeast (and slapping on airlock and leaving it on my kitchen counter). I recently got ...
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4answers
65 views

Carboy keep overflowing

I have a 19 liter carboy, and put a 18 liter wort. 10 hours later I woke up and noticed carboy overflow krausen all over it. I am concerned whether air lock will clogged down and explode. I will not ...
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1answer
60 views

Why does my wine taste salty?

I’ve been making regular batches of pomegranate wine. The latest batch fermented faster than usual due to ambient heat increase. However the result has a salty taste. What would be the cause of that ...
2
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1answer
21 views

Fermentation velocity of Brettanomyces Graphs

I have spent a fair amount of time recently looking into Brett, Brett Sacc and Mixed fermentation; for my next project, but one thing I have really struggled to find is any graphs of different Brett ...
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2answers
270 views

Cold crashing and risk of oxidation

I'm brewing a Belgian golden strong ale for the first time. According to the fermentation schedule, it should cold crash and lager at 32°F (0°C) for three weeks. Even though I've cold crashed before, ...
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2answers
74 views

Brewing a Flanders Red Bruin/Historic C18 Porter?

I am about to brew my first test batch of a Flanders Red/Brown. I am thinking Rodenbach, but with local ingredients. So, for me Maris replaces lager malt, Admiral and Progress replace nobel hops. ...
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3answers
112 views

My first Brew gone wrong?

I attempted my first home brew from a kit last night, but underestimated how long the process would take so rushed it a little. After waking up this morning, I’ve realised I added the beer yeast into ...