10 votes
Accepted

Stupidly added priming sugar in initial fermentation step

This is no problem at all. To address your questions: "what effect (taste, strength, yeast effects) might I expect from adding the sugar at the start of fermentation?" Priming sugar (almost ...
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10 votes

When bottling, is it better to use corn sugar or saved wort?

Having done both, I can tell you that sugar (corn or table, doesn't matter) is the way to go. It's easy reliable and tasteless. Priming with gyle (the name for what you propose) is uncertain and ...
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  • 33.3k
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. But usually when people are not seeing bubbles, it's because there is some other, easier, way for the ...
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  • 10.1k
9 votes
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Does homebrewed beer have a "Golden Age"?

Beers do tend to age and have a sweet spot, per se, of when their flavor peaks. Every beer and beer style is different without a doubt. But what you are describing is more related to your experience ...
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  • 36.2k
9 votes

Tips for brewing at high temperatures

I advise looking at HotHead from Omega Labs: http://www.omegayeast.com/portfolio/14158-2/ Flocculation: Medium-High Attenuation: 75-85% Temperature Range: 62-98° F (16-37° C) Alcohol Tolerance: 11%...
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  • 6,983
8 votes

does adding water to wort to top off for fermentation raise the original gravity?

Adding water to something will lower its gravity. When adding water to wort from a concentrated extract brew process its not uncommon for the two to not mix completely. When you added the water you ...
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  • 36.2k
7 votes

what is the F.G

It is impossible to predict YOUR FG. I know nothing about your skill level, your fermentation processes (temp, O2, pitching rates). I know nothing about the yeast you plan to use. I know nothing ...
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  • 36.2k
7 votes
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Do I need an anti-microbial additive in my plum brandy mash?

At this point in the process, you're pretty much committed to letting the ferment continue to completion. With fruit wine, the usual course of action is to add meta-bisulphite to the juice or pulp, ...
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  • 8,978
7 votes
Accepted

Rubber bung keeps getting out

Duct tape....I've done it more than once.
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  • 33.3k
7 votes
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Putting Yeast in a Tea Bag

This will not work with a tea-bag or any other kind of cloth. Unless it's enclosed in a very fine membrane the yeast would easily be able to get through, then disperse and propogate in the main liquid....
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7 votes

My first beer brewing smells like Cider!

You're fine, no need to panic. Leave your beer alone for another 2-3 weeks. Seriously, don't touch it, look at it, think about it, etc. Just leave it be for as long as you can stand it, and bottle it ...
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  • 6,682
7 votes
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What would happen if you took raw grape juice and covered but did not refrigerate?

Grape skins have wild yeast on them that will, in time, ferment the grape juice. Depending on the particular blend of yeast on your grapes, you may get complete fermentation, or the yeast may have low ...
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  • 8,978
7 votes
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What is the max time it would take yeast to "clean up"?

According to info I got from John Palmer for an upcoming article I wrote for BYO magazine, the cleanup happens concurrently with fermentation. Here's the quote..."Yeast have 3 phases in their life ...
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  • 33.3k
7 votes
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Are hops fermentable by beer yeast?

Interestingly, I found a presentation by Thomas H. Shellhammer, professor of fermentation science at OSU, that shows the composition of a typical hop cone: Cellulose and Lignin: 40-50% Protein: 15% ...
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  • 383
7 votes
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Could this have oxidized the beer?

'Anything to worry about?' Really, it's nothing to worry about at all. 'Could this have oxidized the beer?' Sure, technically, but to a really negligible amount. How much this might effect the ...
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7 votes
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Starsan in double bubble airlock keeps getting sucked into fermenter - why and how to prevent?

This is caused by a drop in temp before co2 is being produced. Just cap the fermenter in sanitized foil until you're past the lag phase, or cooled to fermentaion temp. Though a little bit of starsan ...
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7 votes

How do you let water sit until the chlorine vapours off without any contamination?

Chlorine you can boil off before use, usually a hard boil for 20 minutes will get rid of Chlorine. Unless your water district uses a binder which is rare. Chloramine cannot be boiled off and needs to ...
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7 votes
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How to know if kombucha is alcoholic?

The problem is that the hydrometer is used the amount of sugar in the solution, not the amount of alcohol. So you can measure the original gravity (OG), and the final gravity (FG), but in kombucha the ...
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  • 3,565
6 votes

If/When to move to secondary fermentation

Some widely respected people advise against it, like: Racking to prevent autolysis is not necessary Whilst it might be true, in some cases, it is not true in case of strong stuff, stuff that will ...
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  • 3,706
6 votes

Stalled Yeast Stirred

You have the potential for oxidized beer. It may not happen, or if it does it may not be too bad. But the best thing to do would be to drink the beer soon, before potential oxidation has a chance to ...
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  • 33.3k
6 votes
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Fermentation not over?Cold crash or not?

It looks like the fermentation is complete, as the specific gravity has essentially stabilized. However, I'd leave it at 20C for another week at least to let the yeast clean up before cold-crashing. ...
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  • 8,978
6 votes
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Homebrewing Soda, Safety Concerns

I think what you made is safe, but there's no way to not produce alcohol with that method.
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  • 33.3k
6 votes

Will accidentally shaking the mead lower the alcohol percentage?

No it wont. In fact it can break up yeast floculation and aid fermentation. There is risk of oxidation if much alcohol has been produced when it was shook. But the c02 in headspace should minimize it....
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6 votes

What can I use for a small-batch fermentation vessel?

Depends on batch size. If your doing 2-3 gallons. I would recommend using glass 1 gallon jugs from wine or Apple juice. The cheeseball containers I believe are made from the same foodgrade plastic as ...
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6 votes

What can I use for a small-batch fermentation vessel?

If you live near a good juice bar or restuarant that serves smoothies, ask the sales clerk if they have any empty glass jugs. Many drinks have an apple juice base and organic apple juice often ships ...
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6 votes
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Will Brett C contaminate my equipment?

The standard wisdom I've seen is, as mentioned, that glass and metal "should" be fine but plastic is much more prone to scratching, making it a concern. Brett has a reputation of being very resilient ...
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  • 1,880
6 votes

Safe to return sampled wort to the primary after sampling?

I've read in a few places not to do this as it risks contamination. I do it every time using a well-sanitized thief. I have never had an issue doing this. Does it increase the risk of contamination? ...
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  • 411
6 votes
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Safe to return sampled wort to the primary after sampling?

Do not return samples to the batch. Risk of infection is very high. Sacrificing this small amount of wort makes life easier and give peace of mind. sample tubes are difficult to clean. Many are two ...
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6 votes

fermentation process stopped quickly

Airlock activity is a poor measure of fermentation. IMHO every brewer/brewster should get a hydrometer, they are cheap enough and will allow the brewer/brewster to determine what is happening in the ...
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  • 5,626
6 votes
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What are the downside of a super-quick fermentation?

Usually a fermentation happens quicker than normal for 3 reasons. Poor oxygen, large yeast pitch, warm temperatures. Low Disolved Oxygen: Yeast needs oxygen in wort to multiply. When oxygen is gone ...
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