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 ...
brewchez's user avatar
  • 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%...
Mr_road's user avatar
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8 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 ...
Franklin P Combs's user avatar
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....
Evil Zymurgist's user avatar
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 ...
Denny Conn's user avatar
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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% ...
Ryan's user avatar
  • 383
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 ...
Evil Zymurgist's user avatar
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 ...
Evil Zymurgist's user avatar
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 ...
chthon's user avatar
  • 3,655
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 ...
Evil Zymurgist's user avatar
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 ...
Henry Taylor's user avatar
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 ...
thesquaregroot's user avatar
  • 1,900
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? ...
Sam's user avatar
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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 ...
Evil Zymurgist's user avatar
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 ...
barking.pete's user avatar
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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 ...
Evil Zymurgist's user avatar
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 ...
Franklin P Combs's user avatar
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 ...
Mr. Boy's user avatar
  • 641
5 votes

Should I worry about this smell?

At the 1 week stage: do not worry. If it's still there in a few weeks, sure, worry then. All sorts of weird flavours come off yeast when it's actively fermenting. For example lager yeasts can just ...
Kingsley's user avatar
  • 2,060
5 votes

Foam on top of fermentation keg

It sounds like krausen to me. Search images of "krausen" on the internet or have a look at this video: https://www.youtube.com/watch?v=VJ-M4ZFw5Fs
hatrho1123's user avatar
5 votes

Are hops fermentable by beer yeast?

While hops may have a very small amount of sugars in them, it's not enough to make any discernible difference in your beer. However, they do appear to have diastatic power which could slightly affect ...
Denny Conn's user avatar
  • 33.4k
5 votes

My carboy is fizzing after 2 weeks

The release of gas when you moved it is not uncommon. There is usually residual CO2 from the fermentation dissolved in the liquid and by agitating the liquid when you moved it, some of that gas is ...
brewchez's user avatar
  • 36.2k
5 votes
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Does this look infected?

Everything I see there looks normal. Green floaties, just hops. Clean surface, no pellicile starting. Some bubbles, c02 still being produced.
Evil Zymurgist's user avatar
5 votes

Build up around top inner rim of fermenting bucket?

Most probably, it's some hops residue. The krausen must have caused it, and in any case it's not touching the wort so I would not worry about it.
Philippe's user avatar
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5 votes
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Tips for brewing at high temperatures

I don't live in a tropical climate, but summers here get quite hot (chicago IL) during the summer I use a Large rubbermade Tote, and fill it with water and put my fermentation buckets into it. it ...
jsolarski's user avatar
  • 1,769
5 votes
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When wanting to add a fruity taste

Given that you would like to add fruit flavor to the same vessel that you plan to use for serving, adding actual fruit might become problematic. If you were attempting to add fruit flavor in a ...
Dale's user avatar
  • 3,375
5 votes
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Changing the PH of mead for fermenting necessary?

IMHO mead does not generally need any adjustment of pH levels to ferment correctly. It is generally fermented to have a similar level of alcohol to a strong wine - which will not generally support ...
barking.pete's user avatar
  • 5,631
5 votes

Table sugar + fruitjuice + yeast not fermenting

I agree that keeping an opened packet of dry yeast at room temp for some time will decrease the viability of the stored yeast. Maybe a hydration mix or growing on in a starter might have helped but it ...
barking.pete's user avatar
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5 votes
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Is falling bad for fermentation?

Mostly you should be concerned with contamination. If the fall didn't compromise the lid or cause unwanted wild yeast or bacteria to get into your fermenter then you should be fine. Since I am ...
K4 Nerd's user avatar
  • 371
5 votes

My first Brew gone wrong?

Yes yeast will get damaged and mostly die at 110°F+ anything over 120°F will kill in minutes, at 140°F it instantly kills the yeast. Just repitch some more yeast. You'll be fine.
Evil Zymurgist's user avatar

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