Questions tagged [fermentation]

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

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1answer
120 views

Three days into fermenting beer and getting really sharp, bitter flavors, will that mellow out?

I'm 3 days into fermenting my IPA in a Fermentasaurus under pressure (if it makes a difference) and I've just taken a hydrometer reading, all better than expected. The beer looks beautiful and hazy, ...
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1answer
69 views

FG is 10 points under expected. Contamination?

I brewed an Imperial Stout and was aiming 1.099, but got 1.090 OG (By adding 1 pound of DME) After 13 days, my FG was 1.022 which was exactly my target. 5 months later, I took a reading and got 1.012....
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1answer
158 views

Home brewing for the first time ever

I am home brewing for the first time ever. I had the following queries pls. Hope someone will answer: I mixed 200 grams of white sugar, 100 grams of ginger, 2 complete lemons, mint leaves and 1 ...
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2answers
94 views

Reusing yeast yes/no and how much?

Just a quick question on reusing yeast. I am about to bottle a 40 pints of St-Peters cream stout this weekend I was going to save the yeast and use it again. I'm going to do a small 1 gallon batch of ...
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1answer
108 views

Why is my ginger beer not sweet yet?

So I didn't follow a recipe as such for my Ginger beer but here is what I did: Champagne Yeast, grated ginger, honey and water fed every day for about 1 week (created GBP) Topped up to 2L with water ...
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0answers
68 views

Strands Like Hair in Fermenting Beer

I am brewing a schwarzbier using US-05 because I don't have a setup to brew a real lager. The OG was 1.047 and I have a current gravity reading of 1.012 after 5 days of decent fermentation at an ...
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1answer
66 views

How SCOBY is grown?

I can not seem to find an answer to the question how kombucha is made from scratch without already posessing SCOBY or kombucha. For example a sourdough starter is grown only from flour and water, ...
3
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1answer
52 views

Should I add yeast when bottling an IPA after sitting in secondary for 1.5 months

I'm VERY new to homebrewing. This is my first 5gal batch. I moved from primary to secondary after 1-2 weeks. I then (due to life, work, forgetting to order bottles) have left the beer in the secondary ...
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1answer
83 views

Krausen gone after 24h. Is it normal?

I brewed a new batch. I am using extract and a yeast that I have never used before: SafAle BE-256. I got a nice healthy Krausen by the morning after brew day, with massive CO2 activity, but by the ...
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2answers
619 views

How to know if kombucha is alcoholic?

So I am into making kombucha at home: I made a SCOBY, grew it, and I have successful kombuchas. My normal recipe makes a "ginger kombucha", pretty much kombucha with sugar and ginger. It disappears ...
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2answers
99 views

Fermentation time

I am looking for some advice. I successfully completed a first all grain batch on the brewzilla (OG 1.048). Airlock activity ~every min at day 14 (yeast S-04 @ 18dc). Dry hopped loose (~80g total) on ...
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1answer
112 views

Should I agitate my beer [rock the carboy] while it's fermenting?

Just wondering if I should agitate the carboy during fermentation/towards the end when it starts to slow?
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1answer
120 views

Apple cider cloudy

I made my primary fermentation since 25 days ago SG was 1.100 ( bubbling was stopped since 2nd week), today I’m going to move the cider to secondary the Gravity is about 0.980 but the cider is still ...
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2answers
94 views

All Grain Brewing

I have never done an all-grain recipe, was thinking about trying one. My question is does the Mash replace the DME? Also, I would think that the rest of the process of the brewing, would be the same.
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1answer
65 views

When using an electric brew kettle

Is it good practice to let your Wort cool overnight, then pitch your yeast in the morning. I have heard, there are 2 schools of thought that might affect the taste of the beer. Also, could ...
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1answer
73 views

Bottle a beer that was stuck at fermentation?

6 Months ago I attempted a KBS Clone. Beer uses chocolate, coffee, bourbon soaked oak. I got 1.090 OG and got stuck at 1.032, but it tastes really good (Can chocolate make it appear higher?) It's ...
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1answer
192 views

How to make an optimal fermentation for ginger beer with ginger bug

I'm trying my first batch of ginger beer and decided to make it with ginger bug. What I want to achieve is a bit sweet ginger beer with max alcohol my ginger bug can handle, I read somwhere it is 4-5%...
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1answer
72 views

Under OG, and only 3 days fermentation

So, I'm brewing an all-grain batch of the Rogue Chocolate Stout Clone based on this recipe (https://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/). I divided the recipe ...
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1answer
132 views

Slow but effective fermentation

I have successfully made several (at least 15) gallons of homemade wine, and only really had one come out undrinkable (was black cherry experiment, made a decent cooking wine) I started with a simple ...
2
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1answer
137 views

Stuck fermentation on wild fermented cider?

I pressed about 40 L worth of apple juice 12 days ago. Sweet cider was put into a carboy and foamed heavily after 3 or 4 days for about a week with consitent airlock activity. In the past two days, ...
2
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1answer
1k views

How can I raise alcohol content in my rum?

I have been letting it sit for 10 days and it is still not 40%. I would like to know how to raise alcohol content in my rum while it is still in the process of fermentation. There are bubbles rising ...
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1answer
50 views

Is it fermenting?

I'm in a similar situation to the OP in this thread. I think I under-pitched my yeast. Can you help me figure out if that's the case? Here's the recipe I followed. I didn't measure the OG before I ...
2
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1answer
69 views

Fermentation started right after air-locking, but stopped after a few hours

I have 30L of pressed apples. After getting the wild yeast started in one week, I put an air-lock on. This is how my carboy looked right after that operation: I used organic raw apple cider vinegar ...
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1answer
63 views

My brew has stopped

I made some Young's Scottish Harvest Heavy from a can. I used cane sugar, which I prefer for colour and taste. My refractometer said 1.048 pre yeast. Ten days on, gravity seems to be static at 1.020-1....
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3answers
53 views

Apple wine fermentation

I have added yeast nutrients and yeast together at the beginning of my wine process. Is this a bad idea as it was by mistake? Cesar
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2answers
189 views

How can I make maple bacon mead?

I never made a beverage with meat in it so I'm a little scared. I think I can bake the bacon to make it crispy, then crumble it into the mead. Will it be safe to sit for a month of fermenting? Is that ...
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1answer
68 views

Ale Popped the Bung

This is my first brew, so I kinda look at it as a rite of passage, but I had 5 gallons of brown ale fermenting in a 6.5g carboy. The airlock was super active for the first 16-18 hours. Soon after that ...
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1answer
94 views

has anyone experimented with using yeast hulls to supply sterols rather than oxygenating/airating their beer/wine/mead must or wort?

So this question challenges a lot Brewers assumption that yeast needs oxygen to reproduce. It just plain doesn’t. Yeast does use oxygen, but it’s a mighty and inaccurate over simplification to say it ...
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1answer
72 views

Why is a fermented sugar wash white and opaque?

For various reasons I have done a series of test fermentations with various types of ginger powder in the mix. The control was a solution of sugar in water (OG 1.040) with some tartaric acid, boiled ...
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1answer
48 views

Dry Hopping Cider

I’ve taken to making Cider and quite enjoy it. I now finalize my fermentation (temp controlled) at 1.015Gs before bottling or kegging. In the case of bottling I still prime with sugar and then test ...
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1answer
228 views

Fermentation time for APA with 1.080 OG

I brewed my first batch (APA) and while boiling I lost way too much water which resulted in higher OG. Expected was 1.050 but I got 1.080. I added Safale US-05 (1 pack) and left it to ferment at 20°C (...
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2answers
105 views

Home made copper chiller oxidation

I am in the process of building a fermentation temperature controller (in the same spirit as the grainfather glycol chiller), the process is mostly done and I am testing the system with water. The ...
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1answer
214 views

Is phenol production temperature related or not?

It is well known that ester formation in beer is mainly a factor of temperature. Higher fermentation temperatures produce more esters. (Other factors play a role as well, such as the yeast's genetic ...
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2answers
145 views

Has your airlock ever shot out of your carboy?

I made a kettle sour and added guava in secondary. Everything was going well for a week. I went out of town for the weekend and noticed my carboy stopper and airlock about three feet away on the floor....
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4answers
125 views

Reuse the must to continue winemaking

Can I simply add more fruit and sugar to a batch of must once I have drawn off the majority of the first fermentation?
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3answers
2k views

Pasteurizing Apple Juice for Cider

I'm an experienced Beer home brewer, but I've never done a Cider and would like to try. I've bought natural pressed apple juice from a farm near me, it's free of preservatives, and thus is chilled to ...
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1answer
149 views

Beer brewing, what to do when you used too little yeast for fermentation?

I recently got a little beer brewing kit to use at home with a 4L fermentation bottle. Up until I filled the beer into the bottle I think I've done everything right, but since then I saw no sign of a ...
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1answer
124 views

Final gravity too high

I have an IPA that I've brewed in five gallon batches before. OG at 1.065 and FG at 1.010. Those were hydrometer readings. I scaled it down for a one gallon batch, and pitched half a packet of yeast (...
2
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1answer
202 views

London Ale III Fast

I just brewed a NEIPA and fermented it with London ale III. I pitched the yeast 2 and a half days ago and it started fermenting around 6 hours later. I wanted to dry hop at high Krausen but when I ...
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3answers
360 views

Can I use oxygen tablets or liquid oxygen to oxygenate my water for yeast fermentation in mead?

I see 'bait buddies' and 'liquid oxygen' supplements. Can I use these to oxygenate the water to give the yeast nutrients when starting mead fermentation? None of them really say the actual ...
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3answers
2k views

Can a Ginger Bug fermentation turn into Vinegar

I have fermented Ginger bug for 15days, feed it daily with additional Ginger and sugar, then stopped feeding further and kept it as it is for 5 days. Now I have refrigerated it. I must say that ...
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2answers
43 views

Fresh grape juice and fizzing

Grapes picked, denuded from stems, put through juicer, strained through fine cloth into bucket. Yeast growth noticed so removed from top of juice, restrained through fine clothe into bottles. Bubbles ...
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3answers
72 views

Anyone Use Brewjacket

I was thinking about getting a Brewjacket to control my fermentation temps. Anyone use one? I'm wondering if the $400 pricetag is worth it. Seems like it is.
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1answer
66 views

Microbial interactions: biotransformations and food/drink science

I am looking for a good, in-depth source on biotransformations (think food science). For example, fermenting black tea and sugar with wild yeast and bacteria (kombucha): Wild yeast ferment sucrose ...
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4answers
201 views

Finicky Wyeast 3724 Stall

Looking for some useful suggestions. I’m a veritable noob when it comes to brewing. I’m on my second brew and already trying to experiment with my own recipe albeit sticking to extract / specialty ...
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2answers
88 views

2 stalled fermentations for two different beers/yeasts - what's going on?

I have two beers (recipes here and here). One is a session IPA, the other is a saison of sorts. They are two different beers fermented with different yeast, but both of them stalled. The session IPA ...
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2answers
592 views

Bread Kvass Safety Concerns

My first brewing experience is gonna be bread Kwass (following this recipe). Now, I browsed a bit to get some info, and I only managed to get terrified. There are three concerns that I would like you ...
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2answers
1k views

Ginger bug, white powder kind of stuff on top

I just made a Ginger bug, feed Ginger and sugar daily, during first 3 days it was perfect with bubbles forming, but on forth day, no bubbles seen and some white powder/coat kind of substance on top ...
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1answer
334 views

Question about Ginger Bug

I'm very new to brewing and also fermentation and I'm really confused when I start fermenting my ginger bug. I don't know when to screw my bottle tight and when to put a cheese cloth on top of the ...
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3answers
131 views

Will bigger feed give faster increase in ginger bug?

I started making my first ginger bug a week ago and it finally produced a bubble on the 7 th day! I’m planning to brew a big batch of ginger beer in a 5 gallon carboy and I’m need 7 cups ginger bug ...

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