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 ...
- 6,417
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 ...
- 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 ...
- 10.1k
9
votes
Accepted
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 ...
- 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%...
- 6,993
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 ...
- 36.2k
8
votes
Accepted
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 ...
- 6,417
7
votes
Accepted
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, ...
- 9,018
7
votes
Accepted
7
votes
Accepted
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....
- 6,417
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 ...
- 6,682
7
votes
Accepted
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 ...
- 9,018
7
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....
- 18.5k
7
votes
Accepted
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 ...
- 33.3k
7
votes
Accepted
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%
...
- 383
7
votes
Accepted
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 ...
- 18.5k
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 ...
- 18.5k
7
votes
Accepted
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 ...
- 3,645
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 ...
- 3,718
6
votes
Accepted
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. ...
- 9,018
6
votes
Accepted
Homebrewing Soda, Safety Concerns
I think what you made is safe, but there's no way to not produce alcohol with that method.
- 33.3k
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 ...
- 18.5k
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 ...
- 650
6
votes
Accepted
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 ...
- 1,890
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? ...
- 411
6
votes
Accepted
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 ...
- 18.5k
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 ...
- 5,621
6
votes
Accepted
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 ...
- 18.5k
6
votes
How SCOBY is grown?
This question kind of brings up some more fundamental questions about fermentation (like whether or not you could even call something kombucha if it's not made with a 'proper' SCOBY, given that a ...
- 6,417
6
votes
If I stop fermentation early does the sugar left in juice still turns into Co2 after bottling
Priming is really just another word for fermentation, sometimes called secondary fermentation.
If you stop fermentation when 20% of sugar remains, you normally do this by killing the yeast. This means ...
- 641
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