10 votes
Accepted

Fermenting in Sealed Keg

The effects of pressure on fermentation have been pretty well studied. As stated in your question, these studies all seem to use a spunding valve that releases CO2 when the pressure goes above a ...
9 votes
Accepted

Do I need the dregs from primary fermentation for carbonation?

No. The settled yeast (trub/dregs) from primary shouldn't be included in bottling. There's plenty of yeast in suspension to bottle condition, unless your cold weather was enough to completely crash ...
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 ...
  • 33.3k
6 votes

how long can i leave cider in fermentation bucket after it has stopped bubbling?

You can leave it in the bucket for 4-5 weeks if you want to. After that, you should move it to something more impermeable to O2. FWIW, I do a month or 2 primary fermentation for cider and then maybe ...
  • 33.3k
6 votes
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Hop material in primary

You've made your bed of hops, now lay in it. Now is not the time to be messing about in your fermenter. Or, frankly, opening it up to take pictures of it. The beer is very susceptible to infection ...
  • 3,030
5 votes
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Special considerations for primary fermentation in a carboy?

This is a completely normal blow-off fermentation in a carboy. The krausen (in any ferment) will eventually subside and fall into the beer. As the krausen was pushed into the neck and walls of the ...
  • 10.1k
5 votes

Beer sat for too long in the carboy

If you brewed your beer in October, then most probably the fermentation process is over (most of the time the turbulent aka primary fermentation only takes a week). The best way to ensure is to ...
  • 799
5 votes

when does the alcoholic fermentation end?

CO2 in suspension will cause bubbles to come out of the airlock long after the fermentation is done. It is an indicator, but not a precise one. Experience will tell you that for a particular yeast/...
  • 4,736
5 votes

Is my beer infected? from an amateur. Posted a picture

This looks like Pediococcus contamination: see here Is this lactobacillus? More information about spoilage here: https://www.craftbrewingbusiness.com/news/four-bacteria-that-will-ruin-your-beer/ ...
  • 4,736
4 votes
Accepted

Are there any downsides to leaving beer on fruit in the primary?

No. If you wait an extended period of time you can get autolysis from yeast and get some off flavors. But it would be a lot longer. If I were you I would add the fruit to secondary. Boiling will only ...
  • 56
4 votes
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Super fast fermentation?

Temperature would be my first bet. You didn't mention what temperature you experienced during your primary fermentation. If your temperature was appropriate for the champagne yeast, then my next bet ...
4 votes

Fermenter head space and airlock hole

The fermenter should not be full to the brim, there will be at least a couple cm of foam (kreusen) on top of the beer when the yeast get going. Without space, it will try, and succeed, to get out. ...
  • 3,030
4 votes
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Pitched dry yeast into 57F wort, underfilled the fermenter with water... have I ruined my batch?

Nope. Beer will fight very hard to be beer. :) Your beer will not taste exactly like planned, but if it is bubbling then you are off to a good start. Kolsch uses a lager yeast and they are happy ...
  • 2,446
4 votes
Accepted

Is delayed yeast activity normal?

Yes this is a normal behavior, but not one we like in brewing. We like to see good activity in less than 12 hours. Forget the recomended times in your instructions, they are lost in lag now. Let ...
4 votes
Accepted

My beer is at the fermenting stage but it is not vigorously bubbling

Gratz on your 1st brew! Everything sounds normal. You won't see fizzy beer or champaign bubble trails. Slow bubbles and churning "chunks" is normal. The airlock can be quite active then eventually ...
4 votes

Sulfur Smell from Fermentor

I got a little carried away here, so here's a quick summary. TL;DR: Your yeast was probably either A) nutrient starved, B) Fermenting at too high of a temperature, or C) a combination of both. ...
  • 629
4 votes

Yeast in 1.080 beer

That yeast is 6x10^9 cells per gram at packaging. 69 billion cells in the whole pack. Your beer needs about 279 billion cells (5 gallon batch) While 1 pack is an under pitch you should be ok. Some ...
4 votes
Accepted

Is this a stuck fermentation?

The only way to "know" if fermentation is happening is to take a gravity reading and compare it to the OG value. If it's going down, then everything is working according to plan. If it's stable, ...
  • 366
4 votes

Used buckets as primary fermentation container?

I have used similar buckets for fermenting everything from KimChi to wine. Although not in the same bucket. I used very hot water and PBW to clean/sanitise. Seems to work OK for home brewing. I ...
  • 5,611
4 votes

What did I make and how long to ferment?

Sounds like you made a Fruit/Spice Braggot. Malt / honey / fruit. The OG is low and should finish out nice in a couple weeks if the temp is kept below 70°F Should ferment much like a beer and be ...
4 votes
Accepted

Is air at the top of a demijohn harmful?

I have never had a problem with fermenting wine, beer or soda in a part filled demijohn in several years of brewing. To be fair, I have never fermented anything in a demijohn less than 1/3 full, but I ...
3 votes
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Fermentation Temperature

A little worried, perhaps, but regardless you should attempt to keep the yeast/beer itself in the yeast's ideal temperature range. If you have a temp controller, then look into getting some sort of "...
  • 10.1k
3 votes
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Forgot to add fermentable sugar

It's not too late to add the missing sugar. Just boil it in a small amount of water, but be sure not to burn it. You'll want to use just a few ounces of water to avoid diluting the beer (or over ...
  • 3,030
3 votes
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Plastic Bucket - Primary & Dry Hopping

No problem....I go longer than that in buckets regularly. However, dry hopping is one of the few times I still use a secondary. There are interactions between hops and yeast that can increase ...
  • 33.3k
3 votes
Accepted

Wine fermentation without yeast?

All fruit has naturally occurring yeast on the skin. This is almost certainly why your strawberry wine starting fermenting spontaneously. Some winemakers (but not me!) prefer to let the wild yeast on ...
  • 8,978
3 votes

Hop material in primary

the Basic Brewing Radio podcast did an experiment to test the difference between the fermentation of a batch with all the trub removed (or as much as possible) and all the trub left in primary. The ...
  • 196
3 votes

Can I add yeast energizer and sugar to my secondary fermentation?

When adding fermentables and nutrients this is basically a feeding and will raise the ABV. Usually done while on the primary yeast. Personally because the pumkin may have some fermentables I would do ...
3 votes

First brew - What is a good SG for end of first fermentation?

Being a red ale extract kit, it will have a reasonable amount of unfermentables in it. Given that, I'd say you're in god shape.
  • 33.3k
3 votes

Used buckets as primary fermentation container?

If you clean it and does not have any smells, then I would say it is possibly good. Personally, I just go to the closest plastic shop and buy a bucket from them. I know this is not always an option.
  • 2,446
3 votes

Is air at the top of a demijohn harmful?

Oxygen can always be a problem, and indeed, the less headspace you have on your demijohn the better. For beer, I know that I can add 4 g of sugar per liter of headspace to get the fermentation going a ...
  • 3,635

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