6

"How safe would that beer be?" If it's steam coming from a commercial appliance (presumably a dish-washer or some other such food-grade device) it wouldn't be any less safe than eating off a dish that came through it. What you might see is a small carry-over of that plastic-y scent into your beer from residuals left after draining. Unsafe? No. Inappropriate ...


5

Yes, a lower original gravity will result in a lower-alcohol final product. However, if this was an extract kit and if you added the correct amount of water, the discrepancy is almost certainly a measurement error. A common mistake is to draw the hydrometer sample without having first mixed the extract thoroughly into the water. This will lead to an observed ...


4

Rhizopus Oligosporus is believed to be "harmless" on the basis of the fact that there has never been a recorded incident of Rhizopus Oligosporus' ability to produce a toxin when fermenting Tempeh, but then again, Rhizopus Oligosporus is believed to be a form of Rhizopus microsporus. The latter one is a documented pathogen that does produce toxins, even ...


3

I get a similar issue with the bucket I use for bottling (I use a glass carboy for fermenting). I am still using the bucket with the usual cleaning straight after use and sanitizing prior to use with no adverse issue to my batches so far. I'm not sure smell is something you necessarily need to worry about if your bucket is visibly clean (no visible deposits, ...


3

Some people develop an allergy to the fungi in the tempeh and the fungus was suspected of being causative of Zygomycosis. IIRC that may now have been disproved and Rhizopus is generally considered safe in food stuffs.


3

No. When I calculate a solution of 10l at a gravity of 1.100 (which is already big), then I get an amount of 8.4 l water with 2.6 kg sugar. But that is already stretching things, because without head space your fermentation vessel will probably overflow from kraüsen. Even for a 25 liter vessel it seems limited (but I do not know the amount of kraüsen ...


3

As Pepi noted in the comments it would take a serious infection to be noticeable in 24 hours (Just think how long it takes yeast to get going and that is supplied into fermentable at a huge number of cells. First and foremost I recommend moving to an acid based no-rise sanitiser. Starsan is the common brand but other unbranded and just as good alternatives ...


2

Sour, astringent and vinegary. Definitely sounds like bacterial contamination ("Infection"). Lactic and acetic acid also both have higher specific gravity than water or alcohol, so that's probably why your gravity went up between weeks two and three. Lost cause? I don't know, can you stand to drink it? If not, it's certainly not going to get any better ...


2

I don't think you can taste bpa, but certainly microwaving food and eating it from bpa plastic will raise bpa levels in your blood stream. However, it appears that ceasing the behavior also drops the levels back down, so I'm not convinced it's a great health risk and unless you put hot wort into the jug, it shouldn't cause this effect. The other issue with ...


2

I have largely found the "miracle" of champagne yeast to be a myth. It hasn't worked well for me. The failings of pitching dried champagne yeast is primarily due to two things. First, champagne yeast prefers to ferment the simpler sugars found in grape must. A stuck ferment in a malt based wort generally has a higher ration of complex sugars to the simple ...


2

Its ok. If you keep making beer in it the slight smell won't make your next beer smell any more of less beery than the last one. Its plastic and it absorbs odors. Perfectly normal. There is no reason to think you need to get all that smell out of there. Brew beer and if you start getting contamination due to microbial issues then you've got something to ...


2

Either way should be fine. Although I'd probably pitch the yeast before moving it just to avoid having to have another thing to do after moving it. 2 hours probably isn't enough for it to start fermenting vigorously enough to even pop a plugged bung out so it won't cause problems as long as it's secured in your car. Just think of it as really good ...


1

If beer is "perfectly carbonated beer", then transferring it isn't a problem. What happen with "warm" beer is that it doesn't retain/absorb gas as a cold liquid. See https://en.wikipedia.org/wiki/Ideal_gas_law Putting a keg at room temperature and purge it few time will lower the CO2 volume in liquid. Using it cold with pressure will add CO2 volume. If ...


1

I've had a number of beers and meads that after a week, fermenting in fridge, have had the bucket covered in mold. I don't know which kind of bucket you use, I use these. Since they are very well sealed, every time I had this "problem", I washed the exterior with a washing brush and sprayed a sanitizer all over the exterior. Until now I had no contaminated ...


1

If you have a corker, you can use a cork on wine screw-top bottles. Even if the opening is sometimes lightly smaller, the cork will go in. I tried it many times with success, I also used corks with Scotch bottles with success. Keeping wine in a plastic primary fermenter for a long time is not a good idea after the fermentation is done, they are not 100% ...


1

If its done fermenting getting it into bottles is better than a plastic bucket. All buckets absorb/transmit O2 at some rate. And depending on your lid, it might not be the plastic at all that's introducing O2. The O2 will ingress regardless of the CO2 unless its pressure is high (which it isn't). It will attempt to equilibrate no matter what. O2 comes ...


1

The only bad part about stainless fermentors, is your blind at this stage of the brew process. Ideally the fermenter will have a drain on the very bottom. Use this port to dump the trub after primary fermentation. This makes room for the yeast to settle during secondary and fining stage. There should be a second port about 1/3rd up the cone bottom. Ideally ...


1

An s-type airlock allows air in, but the liquid remains in the airlock rather than getting sucked in


1

There is a trick to pulling a small sample or drawing yeast. Use a 1" blow off tube of ample length to reach the bottom of a bubbler jar on the floor. The volume in the tube is enough to draw a small sample, as you draw the sample you will see the sanitizer suck up in the tube, don't let it crest the arch and you're ok. For a large draw you can use a ...


1

There are several issues with attempting to ferment with wild yeast. I've not tried it but here are a few things I've heard from people who have. If you get good results, it is unlikely that you can repeat the process. Know what you are getting is a nice feature of prepackaged yeast. The wild yeast may not be alcohol tolerant. i.e. They may die off when ...


1

The open fermenter may ferment cooler due to the insulation of a lid, just as a pan with a lid on boils faster, but I can see the difference being huge. that is all things being equal. One difference that could potentially affect things regarding temperature would be the availability of dissolved oxygen, with more O2 available the yeast should be able to ...


1

1) 1.041 vs. 1.049 is not a big difference. You might notice the difference but likely won't worry if everything else is in balance. You might taste more hop, since there will be less residual sugar. 2) The bucket is bigger than the carboy to allow for foaming during the first few days of fermentation. But many, many home brewers just go with a carboy and ...


1

I quit using spigots because of the difficulty in cleaning them and the lack of necessity. You can use a wine thief for samples, and an auto-siphon works great for bottling (with the cane mdma mentioned). Also, spigots are too high, especially if the trub is low. I've seen all kinds of crazy bent tubes, etc, or tipping buckets to get at the wort, but an auto-...


1

I know your looking for larger, but thought others that find this thread might want to consider this. Large volume isn't the only reason to go to conical $100 http://beersmith.com/fastferment-an-affordable-conical-beer-fermenter/


1

Just use the bottle cap with a tiny pin hole


1

I prefer to have a crystal clear view of the activity in my fermenter, so I did away many years ago with my opaque fertiliser lids and airlocks. Instead, I use kitchen cling wrap, stretch it across the open fermenter neck, and secure it with a large and strong rubber band. CO2 escapes via a pin hole created with, you guessed it, a pin. This has worked for ...


1

I wanted to start making mustang (wild) grape wine in the cellar of the old house I owned during the 1980s-90s. I went to a liquor store that also sold winemaking equipment and looked at a couple of airlocks that would fit the 5-gallon water bottles I was going to use to make the wine. I took the locks to the counter and asked the owner, who was in his 60s ...


1

Ginger beer fermenting in 6-liter water bottles with simple baggie airlock.


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