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The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.
13
votes
Accepted
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.) …
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. …
5
votes
Accepted
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 …
5
votes
Accepted
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. …
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. …
5
votes
Accepted
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. …
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 …
4
votes
Accepted
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 …
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 …
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 …
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. …
4
votes
Accepted
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 …
4
votes
Accepted
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 …
4
votes
Accepted
Temperature probe placement
This is the most reliable means of testing the fermentation temperature. …
4
votes
Accepted
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 …