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10 votes
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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 ...
BobTheAverage's user avatar
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 ...
Evil Zymurgist's user avatar
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 ...
Denny Conn's user avatar
  • 33.4k
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 ...
JeanMi's user avatar
  • 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/...
Philippe's user avatar
  • 4,806
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/ ...
Philippe's user avatar
  • 4,806
4 votes
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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 ...
Evil Zymurgist's user avatar
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 ...
Evil Zymurgist's user avatar
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. ...
valverij's user avatar
  • 629
4 votes
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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, ...
JPicasso's user avatar
  • 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 ...
barking.pete's user avatar
  • 5,631
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 ...
Evil Zymurgist's user avatar
4 votes
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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 ...
GrainMother's user avatar
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 ...
Evil Zymurgist's user avatar
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.
Denny Conn's user avatar
  • 33.4k
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.
Atron Seige's user avatar
  • 2,466
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 ...
chthon's user avatar
  • 3,665
3 votes

Imperial stout fermentation

Airlock activity is not a reliable way to gauge fermentation. Unless you have a perfect seal, you may not see activity during active fermentation. The only reliable measure of fermentation is a ...
Wyrmwood's user avatar
  • 2,178
3 votes
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Stuck fermentation vs arrested fermentation

There are a few ways to sweeten wine: Filtering, Mutage, too much sugar and adding something sweet after the wine has finished. Commercial wineries do not use sorbates to kill the yeast and preserve ...
farmersteve's user avatar
  • 3,012
3 votes

Brewing a 25l batch in a smaller fermenter

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 ...
chthon's user avatar
  • 3,665
3 votes

Beer attenuates too much too fast

I have never found S-04 to be slow. Even on 500L batches, I've had beers with S-04 ferment dry in under 5 days. It also flocs out like a ton of bricks. Are you confident you don't have a contamination ...
Frazbro 's user avatar
3 votes

Is SG 1.005 OK for cider before first racking

It is not uncommon to have SG fall that far after about 9 days. Adding extra sugar at any point, at beginning, end, or at this point in between, is a matter of preference. Be aware that the added ...
dmtaylor's user avatar
  • 3,415
3 votes

Is SG 1.005 OK for cider before first racking

You can rack at any point, just be careful not to over expose your cider to air, to avoid oxidation. There are tips (mostly for wine, but still) for that here: Oxidation of red wine during racking ...
Philippe's user avatar
  • 4,806
3 votes

Should I Replace Blown Out Wort

Best advice is to probably just leave it alone. However, if you really want to get your volume back and have the materials on hand, you could potentially make a mini batch of the beer (thats enough ...
rob's user avatar
  • 1,783
2 votes

Sulfur Smell from Fermentor

Some yeast strains give sulfur smell during fermentation. That's perfectly normal. If it's in the air, it's no longer in your brew! The fact you can smell it so strongly indicates it is, literally, ...
Mołot's user avatar
  • 3,718
2 votes

Minimal airlock activity

Airlock activity is not the be-all end-all. You could have a bad seal on a bucket or on the airlock grommet itself. Give it a little time (3-4 days) then check the gravity. Gravity movement is really ...
Ell's user avatar
  • 1,035
2 votes
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Sulfur Smell from Fermentor

Previous answer was a bit overwhelming. Here's the skinny with a simple remedy for if this happens again. Hydrogen sulfide (H2S) is the rotten egg odor you smell, and it usually forms at the end of ...
DV8DUG's user avatar
  • 511
2 votes

Yeast in 1.080 beer

I agree with all of the above. Assuming that you are making a 5gal batch, one packet of US-05 is seriously under-pitching and probably won't make a good beer. However, the question asked whether it's ...
Kevin Sharp's user avatar
2 votes

Yeast in 1.080 beer

Yeast pitching rates aren't always too easy to figure out. No one seems to agree on how many cells you should expect in a gram of yeast (various sources state anything from 6-20 billion per gram), and ...
Question Marks's user avatar
2 votes

High FG in primary fermentation

It kinda depends. You have to know a little about your yeast. Fermentation achieved 74% apparent attenuation, which is about average for most yeasts. Is yours capable of more? The ABV of your beer ...
Dean Brundage's user avatar

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