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

13 votes
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Should I worry about blow-off?

("Wild" fermentation generally refers to using the natural (wild) yeasts in the air to inoculate your wort instead of a controlled yeast addition.) …
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9 votes

does the fermenting process always produce enough gas to bubble the airlock?

Yes, fermentation will produce orders of magnitude more CO₂ than it takes to bubble the airlock. … For evaluating fermentation, focus on the change in gravity. …
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5 votes
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When To Dry Hop?

There is nothing special about the style. The best time to dry hop is … immediately before serving, ultimately. Hops fade as a function of time, so minimizing the time between introduction and consu …
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5 votes
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How can I ferment in a corny keg under constant pressure?

Often used for natural carbonation, but it could be used to control primary fermentation pressure, as you suggest. …
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5 votes
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What are all the factors that contribute to short fermentation time?

Specialty grains, extract vs. all-grain does not make a difference on fermentation time. … Keep fermentation temps elevated but not excessively so. Keg after 1 week and force carb. …
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5 votes
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Rapidly moving particles during fermentation?

This is a totally normal active fermentation. It won't be flocculated yeast at this point, so much as break protein and hop material. …
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4 votes

How long can I let my fermentation go in the original bucket?

Another point about "secondary" fermentation is often regarding autolysis of yeast, but on a homebrew scale this occurs on the order of many-many-months, and it not something to generally be concerned …
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4 votes
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Do I need to double the yeast when splitting the batch into two fermenters?

In short: use the same amount of yeast. You should use the correct amount of yeast for 5 gallons, either split between the two cornies or added to the batch before you split it. Dry yeast packets hav …
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4 votes

Capping fermentor for carbonation

in a metal vessel (like a corny keg), you can use a spunding valve to control the amount of pressure in the keg to force carbonation, similar to actively adding CO₂ to the keg to force carbonate after fermentation
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4 votes

'Auto-transfer' to secondary corny keg fermentors?

But, there will still be fermentation effects (flocculated yeast and trub) in both cornys, and still a requirement to transfer/rack … both of which seems to defeat the imagined purposes of the experiment …
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4 votes

how long can I stay in an open primary fermentation?

There's basically no need to do a "secondary" fermentation. Time in secondary is just as good as time in primary. … You can go straight from primary to bottling if you like, so long as fermentation has actually finished. …
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4 votes
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Stalled Fermentation? Or too much body from high temp mash?

I would give it another week, just to make sure the yeast is done, but I'm going to guess it won't drop down much lower, and will attribute that to: the slightly high mash temp; 10%+ Crystal malt; l …
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4 votes
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Best size carboy for brewing beer?

I usually do 4/5gl in a 6gl carboy, not as a particular matter of "best", but just of convenience and what I acquired over time. You definitely want some headspace, if only to keep krausen under cont …
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4 votes
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Temperature probe placement

This is the most reliable means of testing the fermentation temperature. …
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4 votes
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Best way to rack to fermenter

Pretty much. Either the strainer will strain the hop material, and clog, as you say, or you can use hop bags or a hop spider to do the filtering. Other methods involve whirlpooling in the kettle to l …
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