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

The foam on top was krausen - it's a mix of yeast, proteins, hop oils. During your original primary, temperatures fluctuated from 63 to 70C, so it's quite likely that fermentation wasn't complete … after 6 days, and when you transferred to the carboy, fermentation continued, possibly more vigorously since the yeast were roused and resuspended as part of the transfer to the carboy. Once primary …
answered Jan 18 '13 by mdma
move the beer, since any sloshing will serve to aerate the wort a little, and that's good for the yeast. At the end of fermentation, be a little more careful if you're using plastic, since moving … , (unless you start playing the bucket like an accordion), but worth knowing about all the same. You want to minimize contact with air once fermentation has started to slow. PS: Congrats! First batch …
answered Mar 29 '12 by mdma
It's the CO2 - I've had the same thing happen sniffing the top of a regular bubbler airlock. The CO2 enters the nose and dissolves quickly in the small capillaries creating carbonic acid, which stings …
answered Jul 10 '12 by mdma
For a regular strength beer just leave it in the primary for 14-21 days and then bottle. When primary fermentation is coming to an end, the yeast turn to conditioning the beer, which removes the …
answered Oct 23 '12 by mdma
There are some misunderstandings here: racking regular strength beers isn't usually necessary. If you do choose to rack, wait until the vigorous fermentation has subsided. Otherwise, you're not …
answered May 22 '12 by mdma
like this: When it starts, it will just be a faint ring, then the entire surface is covered, and then it gets thicker. Only when krausen has formed is fermentation really underway at it's most …
answered Mar 13 '13 by mdma
degree, which helps prevent any airbourne contaminants from taking hold. Also, you opened the fermentor not long before visible fermentation started, so there wasn't much time for any other organisms …
answered Aug 15 '12 by mdma
It'll be fine - the thermal mass of a few extra liters of air is insignificant. Once fermentation starts, all that air is pushed out and replaced with CO2, so contamination is not going to be a problem either. On the plus side, you've got plenty of headspace for a vigorous ferment! …
answered Aug 28 '12 by mdma
I think you may have misunderstood the directions on the yeast packet. 30-40C (86-104F) is much too warm for pitching the yeast into the wort. Pitching temperature is usually under 75F/23C. It's rec …
answered Oct 22 '12 by mdma
This is normal. It's krausen - bits of yeast, hop particles and oils, trub and proteins floating on top of the beer - and a sign of healthy fermentation. Fermentation, How to brew, J. Palmer …
answered Feb 18 '12 by mdma
In the podcast Moonlight Meadery, Michael Fairbrother talks about stepped nutrient additions (around the 15:00 mark). He adds all the honey all at once, but staggers the addition of yeast nutrients an …
answered Sep 9 '12 by mdma
The brewpi project is developing a SG sensor. Search for "digitial specific gravity sensor" on that page. Details are sketchy at present, but it's based on measuring boyancy force with a load cell. El …
answered Oct 18 '12 by mdma
necessarily mean fermentation has started, but that the higher temperature is causing the gas in the headspace to expand and exit the airlock. Leave it for another 3-5 days and then check the gravity to see if fermentation started. With any luck, it should be complete and you hit FG. …
answered Jan 12 '14 by mdma
I think common wisdom is to shoot for at least half a gallon more post boil per 5 gallon batch to account for losses. I add one gallon, so I brew 6 gallons to package 5, or 12 gallons post boil to pac …
answered Feb 22 '12 by mdma
strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least …
answered Aug 1 '12 by mdma

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