Questions tagged [primary-fermentation]
The stage in the brewing process where yeast is pitched into the wort and the bulk of the sugars are converted to alcohol, transforming the wort into beer. Contrasts with secondary fermentation, bottle fermentation (bottle conditioning) and aging.
105
questions
1
vote
1
answer
152
views
Homemade Instant Wine Not Fermenting..Can i add yeast on day 3?
Hello I am making 3 Day instant beetroot wine. I'm making this in India so I don't have an airlock or a hydrometer or any fancy equipment. I made this wine during last New Year and in 3 days I got an ...
0
votes
1
answer
212
views
Is Fermentation without airlock possible in bottle?
I added sugar and bread yeast to a bottle(plastic bottle) of juice and it's about 3 days that it's fermentation process got started and I can see a lot of bubbles are coming up.
Now the bottle is ...
2
votes
1
answer
34
views
Mead fermentation
How fast can the fermentation take? Can it be completed in 3 or 4 days? I took my sg reading and it was 1.1. I added D47 yeast along with nutrients and enzymes. Didn't seem to start so I took a small ...
0
votes
1
answer
228
views
Gravity goals for mead in primary?
I'm brewing mead for the first time, having successfully brewed beer a number of times.
Right out the gate I had trouble with a strong unpleasant odor. Frantic research suggested that the yeast was ...
2
votes
2
answers
47
views
Should I Replace Blown Out Wort
I had a blow-out and lost about 1/4 of my wort.
Can I replace with water or just leave it alone?
This blow-out happened on the second day in the carboy. I replaced the airlock.
1
vote
1
answer
834
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, ...
2
votes
1
answer
142
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 ...
6
votes
2
answers
545
views
Is my beer infected? from an amateur. Posted a picture
I used only DME and hops to boil the wort. Added dry yeast directly. I looked up on the internet for similar pictures but couldn't find any. I know every beer ferments differently. So I thought I ...
2
votes
0
answers
119
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 ...
4
votes
2
answers
289
views
Is SG 1.005 OK for cider before first racking
The primary fermentation for cider is going for 9 days and SG wend down from 1.052 to 1.005.
Is it normal to have such a low value before first racking?
Should I add sugar to rise SG to 1.015 and ...
1
vote
1
answer
66
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
votes
2
answers
49
views
Fast secondary fermentation (wine)
I put my wine in secondary at 1.025 and in 1 day it was down the 1.002. Why so fast? Did I do something wrong? Do I just let fermentation play out or do I stop it?
4
votes
2
answers
304
views
Barrel fermenting (white) wine. Questions and assumptions
I am wondering if it is possible to barrel ferment white grapes/wine. I can only find information on the web about red wines.
In regards to this process I have some questions and assumptions; I hope ...
2
votes
2
answers
49
views
Do I require insulation on my primary FV?
Been reading around for some answers with no luck. I am in the UK and maintaining heat is an issue, all articles I read are y'all Americans trying to keep liquid cool.
So I have a flat arround 17/18 ...
2
votes
2
answers
117
views
Solid sugar to primary
Next weekend I’m planning to brew a tripel and the recipe includes some table sugar. I usually add the sugar a few days in, after high krausen to reduce the stress on the yeast (= no starter required) ...
3
votes
1
answer
66
views
How long has everyone's Barleywine taken to start its primary ferment after pitching yeast?
How long has everyone's Barleywine taken to start its primary ferment after pitching yeast? Note: I didn't use a starter but did compensate by pitching two smack packs of Wyeast. I used English Ale ...
3
votes
1
answer
158
views
Mulberries in the Mead
I seek knowledge in regard Mead, this is my first attempt at making some mulberry mead, the recipe I used was:
19 liter Carboy
6kg Honey
1kg Raisins
2teaspoons of Wyeast Nutrient
1 little pack of ...
1
vote
1
answer
149
views
Staggered sugar source addition: before or after racking?
I am currently set up to use a modified recipe for a sparkling oaked acerglyn with the following adjustments:
Reddit user Balathustrius's SNA schedule using Fermaid K, Fermaid O, and DAP
Additional ...
1
vote
2
answers
37
views
home made wine stuck at 6.5%
Does anyone know how to re-start a stuck wine made from top quality strawberry jam. I've already added re-start yeast but no joy. Thanks in advance
0
votes
1
answer
55
views
Why have I got a low ABV wine problem
This was my first attempt. I followed a recipe for jam wine in CJJ Berry's book. Did exactly what he said. Temperature between 26°C-28°C on the heat strip. Used Lalvin K1-V1116. Start OG 1.090, final ...
2
votes
2
answers
1k
views
My apple juice is not fermenting
We have done two lots of apple pressing recently. One about 6 weeks ago and another 4 weeks ago. On each occasion we got 5 gallons of juice. So far it has not fermented at all. I used sodium ...
4
votes
3
answers
124
views
Beer attenuates too much too fast
I am brewing with fermentis S-04 and from experience (three years ago) I know that this yeast is slow.
This weekend I brewed a small batch and today the attenuation is 83% (according to the yeast's ...
1
vote
4
answers
118
views
when does the alcoholic fermentation end?
No special instruments / meters available. Is there an approximate way to tell when the alcoholic fermentation has stopped ?
I am asking so I know when to add the MLF yeasts in.
Viniflora CH16 ...
3
votes
1
answer
293
views
Brewing a 25l batch in a smaller fermenter
Can you brew say 7kg of sugar in say a 10l fermenter as opposed to a more standard 25l fermenter. I mean technically the sugar will still ferment in the smaller vessel or is that not the case will the ...
1
vote
1
answer
736
views
Beer sat for too long in the carboy
I made a chocolate-cherry brown ale with an extra ounce of hops (in 5 gallon carboy) back at the beginning of October. Would it be safe to bottle and skip secondary fermentation? There's also a thin ...
1
vote
1
answer
1k
views
Cider fermentation and carbonation
I'm a novice "homebrewer" about to attempt my first ever brew. I've been reading about a homebrewing process in which yeast is added directly to a juice for a period of time in order to achieve ...
2
votes
3
answers
561
views
Stuck fermentation vs arrested fermentation
It is my first grape wine home brewing and I have been reading up a lot regarding yeast fermentation. I like my wine bit sweet and I read that either adding alcohol as in port method or adding a ...
2
votes
2
answers
140
views
Imperial stout fermentation
So I put my imperial stout (expected ABV 9%) in the fermenter on Wednesday (now Saturday). Pitched safale s-04 onto 10.5 litres of wort at around 22 degrees C. So far there doesn’t seem to be much ...
5
votes
1
answer
1k
views
Fermenting in Sealed Keg
I have heard of people fermenting in corny kegs before. I've also heard of people fermenting under pressure. Finally, I've heard of people fermenting in corny kegs under pressure, using a spunding ...
5
votes
5
answers
4k
views
Is air at the top of a demijohn harmful?
Sometimes I make a large batch of wine and fill maybe two or three demijohns, sometimes four. I don't know how many demijohns I can fill until I've filled them. That means, sometimes I end up with an ...
3
votes
1
answer
61
views
What did I make and how long to ferment?
For reasons I won't go into - I threw together a bunch of ingredients to make something resembling a Barkshak Ginger Mead. I wasn't concerned with color so I used some non-standard ingredients. In the ...
4
votes
1
answer
129
views
Do I need the dregs from primary fermentation for carbonation?
I'm currently making my first homebrew - a ginger beer using this kit and recipe. It's finished primary fermentation (hopefully, the cold weather has me concerned), and I've just bottled it for ...
6
votes
4
answers
582
views
Used buckets as primary fermentation container?
I know the family which owns a local chinese restaurant near me. They have very many buckets which they toss regularly. The other day they gave me a Kari Out co. bucket at one time used for duck sauce,...
1
vote
1
answer
136
views
First brew - What is a good SG for end of first fermentation?
After my primary fermentation, ready to rack to carboi (about a week) my SG is about 1.015... is that anywhere near being good? Seems like that's what it started at.
It's a red ale from an extract ...
3
votes
3
answers
1k
views
Quick advice for dry-hopping and racking to secondary
tomorrow I'll brew an English style IPA with extract.
I want to dry-hop in the conditioning phase, so, considering I'm using S04 on a small batch, I'll probably add the hops on Wednesday. It should be ...
1
vote
2
answers
151
views
Secondary Fermentation
I've only started brewing Wine a year ago and have been keeping the subtle complexities of making a good wine as simple as possible, only to level up when I feel confident. So, consequently I've only ...
1
vote
2
answers
832
views
High FG in primary fermentation
I am doing a Diabolo beer from this kit
First, my OG was 1.070 (vs 1.075 recommended).
Now, after 9 days (they recommend 10 days in primary fermentation), the FG is 1.018. The recommend value is 1....
4
votes
3
answers
3k
views
What is the max time it would take yeast to "clean up"?
I have read many post fermentation opinions/practices. Some move it to secondary after a week, some wait 3 days after fermentation is done and then bottle condition; and many leave it sit on the yeast ...
3
votes
2
answers
121
views
Stalled fermentation
I've started brewing an Oktoberfest. It has been in primary for a little less than a week. The first 24 hours was good, super active. After about a day, it got pretty warm here, and the ...
2
votes
2
answers
3k
views
What's the average loss of gravity after two days of fermenting?
I was just curious because I took what was supposed to be my OG two days after because my hydrometer came late. The reading seemed very low, 1.030, and I was hoping I lost at least .010 from the ...
3
votes
3
answers
2k
views
Can I add yeast energizer and sugar to my secondary fermentation?
My OG might be a little lower than expected. I'm not sure if my reading was accurate since I took it a day after fermentation began via the spigot at the bottom of my bucket. Reading was 1.030. In a ...
2
votes
2
answers
152
views
Is it ok if my transferred wort has some undissolved hops in it?
Today I brewed my first 5 gallon batch. A pumpkin ale! Super stoked, but it was hard to avoid getting some of the undissolved hops in it as I transferred the force chilled wort to the primary ...
0
votes
1
answer
72
views
Is this a stuck fermentation?
Here's what the fermentation has been so far.
Day 1: Not much
Day 2: 3 bubbles in the airlock every 2 seconds. Good krausen formed.
Day 3: 1 bubble per second
Day 4: 1 bubble per 2 seconds
Should ...
1
vote
3
answers
153
views
Is it too soon to keg if im storing for a few weeks?
I just dry hopped an IPA i brewed on July 30th. I plan on kegging it next Wednesday, exactly one week from today. The Beer has had a full 10 days of primary fermentation so far and is only going to ...
2
votes
4
answers
520
views
Yeast in 1.080 beer
I pitched 1 pack of Safale 05 in my 1.080 beer. That is all the recipe called for but I am afraid it may be an under-pitch. Is it advisable or possible to pitch more, its been fermenting 2 days at ...
3
votes
3
answers
4k
views
Sulfur Smell from Fermentor
========================
20 lbs. Forest Honey
12 lbs. Blueberries
water to 6 gallons
5 grams of D-47
4 tsp. Fermaid K + DAP
========================
After the initial vigorous fermentation, I ...
2
votes
5
answers
651
views
Minimal airlock activity
So I've just finished my 3rd all grain brew yesterday, first time trying a stout.
After 24 hours, I'm only getting ~4 bubbles per minute on the airlock.
Last night about 8 hours after pitching the ...
3
votes
4
answers
889
views
My beer is at the fermenting stage but it is not vigorously bubbling
I brewed beer for the first time two days ago using Brooklyn Brewshop kit using their Oatmeal Stout recipe. Now I am at stage 4 "Fermentation" but I don't observe a vigorous bubbling, just a bubble ...
1
vote
3
answers
2k
views
How representative is the taste of cider after primary fermentation?
I'm brewing a Wilko Pear cider kit. The method was to empty the can of juice into the FV and add 1.5kg of brewing sugar and enough water to bring it up to 23L. I started it off just under 3 weeks ago ...
3
votes
1
answer
84
views
Is delayed yeast activity normal?
I am working on a small batch, 1 gallon of Pale Ale. It came in a kit and the yeast was not labeled so I am not sure what kind it is. This is only the third batch I have brewed. On my first two ...