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
6 votes

Watermelon Wheat Beer - Bitter Taste

It is difficult to impossible to get much flavor out of watermelon due to its water content. There just isn't a of of flavor there to start with, and any sugars in the watermelon will be consumed by ...
Denny Conn's user avatar
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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 ...
Mołot's user avatar
  • 3,718
5 votes

Putting a stopper in a fermenter if you leave it for a long time

Like above, I've found corney kegs to be a great sealed aging container. Couple notes. I wouldn't allow any pressure in any glass carboy. Below is box from 6gal Italian glass carboy. ! PSI is pounds ...
Evil Zymurgist's user avatar
5 votes
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What woods can be safely used to flavour/age beer?

You may be interested in Wood Toxicity and Allergen Chart presented at The Wood Database. With very important warning: Just because any given wood is not listed on the chart, does not mean that it ...
Mołot's user avatar
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5 votes

Fermentation before bottling

You are leaving the time for the finings to bind the yeast together and then giving them time to drop to the bottom of your FV. If you leave this a week longer all that will happen is the finings will ...
Mr_road's user avatar
  • 7,018
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
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4 votes

Experimenting with primary-only and primary-secondary fermentation

Here is a good test of what you are looking to do. http://brulosophy.com/2014/08/12/primary-only-vs-transfer-to-secondary-exbeeriment-results/ Here is the conclusion of the test: Once all the ...
rich strickland's user avatar
4 votes

Yeast not settling or contamination?

Yeast with a high floculation rate will do this, they usually break off the bottom and float up from trapped c02. Beer looks really clear, good job. When you rack to secondary, go ahead and let the ...
Evil Zymurgist's user avatar
4 votes
Accepted

Secondary fermentation in a plastic bag - is this safe?

Oxygen in beer has to do with shelf life. A small amount of headspace is not going to effect the beer short term. I have secondary fermented plenty of 5 gallon batches in a 6.5 gallon fermenter with ...
SimpleTun's user avatar
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3 votes
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How much free (ie, fermentable) suger is contained in canned fruit puree and how does this affect gravity?

Seeing how its puree >90% of it will be accessible to the yeast. Whether it all can be fermentable is a different question due to yeast health and the types of sugar (mostly fructose likely) in the ...
brewchez's user avatar
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3 votes

Carboy size 3 or 5 gallon? please

For the primary go with 5 gallons so you have plenty of headspace for any foaming. For the secondary, i'l split between the 3 gallon carboy and get a 1 gallon jug for the remainder. This way you can ...
Escoce's user avatar
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3 votes
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I can't differentiate between OCD or the smell of vinegar, and need some guidance

The cider / vinegar smell is normal, it is acetaldehyde and is a normal byproduct of fermentation. But it's a temporary byproduct, the yeast will consume it to recover NAD+ from NADH after all oxygen ...
Pepi's user avatar
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3 votes

What's the point of secondary fermentation?

I think Secondary fermentation is a term that came over from wine making. Secondary fermentation in the wine world is where you have the malolactic fermentation happen. This is a bacteria not yeast ...
farmersteve's user avatar
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3 votes

Bourbon soaked oak cubes

For the bourbon flavor, the effect is rapid. However, for the wood, you'll want to keep that in for a few weeks. However, bourbon will likely mask much of the oak that you will extract.
chabeck's user avatar
  • 363
3 votes

If/When to move to secondary fermentation

An interesting point when considering initial and possible secondary fermenter: If we’re going to let the beer sit after its main fermentation is done, it pretty much needs to be in glass, and away ...
gnB's user avatar
  • 131
3 votes

What woods can be safely used to flavour/age beer?

Over the weekend I kept thinking about this and I have done a bit more digging and found this article from bear-flavored.com, in which they speak about brewing with 4 different woods and discovered ...
Mr_road's user avatar
  • 7,018
3 votes

My OG is 1.030 and I'm only at 4 gallons?

If that is truly your OG and not current SG, then the problem is likely with your measurement. When you top off the wort is heavier than the water and sinks to the bottom. It's really difficult to ...
Denny Conn's user avatar
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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

Adding water and sugar to secondary fermentation

You can. Don't do it. Transfer beer to bottling bucket just before bottling. Add priming sugar, let it dissolve. Bottle. Bucket will be partially empty most of the time anyway, because you are ...
Mołot's user avatar
  • 3,718
3 votes

Think about doing a Lager

I believe the Mr. Beer is a 1 gallon size and fits in most fridges nice. However most fridges work between 35-45°. Your target range for lagering is 48-54°F. With out electronic temp control, you ...
Evil Zymurgist's user avatar
3 votes
Accepted

Elderberry wine making: Is wine entering the bubbler airlock usual?

My instant advice is to take the bung out of the demi-john, pour out enough liquid to leave at least 2 inches (or more) above the liquid. Flush/clean the bubble trap and refill as before, then fit ...
barking.pete's user avatar
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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
Accepted

Use of green tea to flavor beer

I've heard of this being done a couple different ways but more or less the same set of variables as with adding coffee to beer. Adding the tea to secondary for a few days to effectively cold-steep ...
thesquaregroot's user avatar
  • 1,900
3 votes

Should fruit in secondary produce CO2?

The fruit very likely has sugar, so it will cause fermentation to kick-off again when added, thus producing CO2. Obviously not with the same vigour as primary fermentation - although if you added a ...
Kingsley's user avatar
  • 2,060
3 votes
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How to calculate ABV when adding fermentable sugar or fruit to secondary fermentation?

The simple answer is: for whole fruit it's difficult to estimate - how much sugar was extracted from the fruit?! The potential gravity contribution of fruit juice can be determined simply by putting ...
Kingsley's user avatar
  • 2,060
3 votes

No tap in my bucket, when should I move to the bottling one?

Only do this before bottling. From all over the forums, and from high profile homebrew people, it seems that keeping your beer for up to four (or even six weeks) in the fermentation bucket is really ...
chthon's user avatar
  • 3,655
3 votes
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Secondary Fermentation Temperature and Purpose in Belgian Style Beer

There's a lot of questions here, I'll try to break them up. How is this possible? Will the yeast be able to operate in so low temperatures? Secondary fermentation is a bit of a misnomer- typically ...
rob's user avatar
  • 1,773
2 votes

Experimenting with primary-only and primary-secondary fermentation

If you want to experiment with the difference between "primary-only" and "primary-secondary", then rack half of your batch into a new fermentor, and bottle both halves at the same time.
jsled's user avatar
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2 votes

Stuck second fermentation - suphites to blame?

Campden tablets are usually Potassium Metabisulfite .It works by depriving organisms of oxygen, kinda like how halon puts a fire out. For yeast it means it doesn't have what it needs so it's waiting, ...
Evil Zymurgist's user avatar

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