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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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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
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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
  • 3,718
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
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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

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
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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

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

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
  • 7,048
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'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

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
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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
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3 votes
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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
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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
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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
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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
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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
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2 votes

If/When to move to secondary fermentation

My viewpoint is: 1. Rack to a glass 2ndary after 1 week - assuming you have no active carbonation. 2. Dry hop in the 2ndary, although it is a pain if you are using dried hops vs pellets :( A trusted ...
Don Gilman's user avatar
2 votes

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

I would stick to the wood chips that are available from your homebrew supplier. There is a large selection available. One may be temped to cut up an old liquor barrel or cubing a known safe species ...
Evil Zymurgist's user avatar
2 votes
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Blackberry Wine

Secondary fermentation is for lack of a better term is the second phase of fermentation. It often doesn't need to be in a second vessle, nor does there need to be sugars left to ferment. Its just a ...
Evil Zymurgist's user avatar
2 votes
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Adding water and sugar to secondary fermentation

The generally approved advice is don't dilute beer post fermentation - and that advice is "not wrong". However it depends on the type and gravity of the beer. I have regularly dissolved the priming ...
barking.pete's user avatar
  • 5,631
2 votes

Secondary Fermentation

Generally secondary has a couple benefits. Racking to a secondary removes the product from the loose fluffy trub that makes a clear product difficult if bottling right from primary. The secondary ...
Evil Zymurgist's user avatar
2 votes

Forgot to add sugar

IMHO for this situation it is best to leave the wine as it is and bottle when appropriate. If one does not know the O.G. of the brew then it is very difficult to guess what it was and thus to ...
barking.pete's user avatar
  • 5,631
2 votes

Stuck fermentation vs arrested fermentation

Another option is to add non fermentable sugar (sweetener like Glycerin). Wine making stores will often sell it in bottles labeled as "Wine Conditioner".
Philippe's user avatar
  • 4,806
2 votes

Why is Sake / Shochu used to make Mirin?

Finished Sake isn't used to make the mirin. But a scoby is. Like sake, mirin needs the bacteria in the scoby to make the sugars for the yeast. So just adding yeast to the rice will not work. You ...
Evil Zymurgist's user avatar
2 votes
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How to use ( Super Kleer ) for the Beer !

For Super Kleer, you should use it when primary fermentation is done, so during secondary. Put first the D1 packet to the wort, stir, then mix the D2 packet with 30ml of warm water and add it to the ...
JeanMi's user avatar
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2 votes
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What pressure to set for spunding valve

8 PSI during primary. Then 12-15 PSI based on desired volumes for the style, after primary phases. If you can take gravity reading once your 80-90% of terminal gravity is the time to set carb ...
Evil Zymurgist's user avatar
2 votes
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After a week of secondary fermentation of my wine yeast sediment already formed in the carboys. Does it mean I should rack it again soon?

No need to worry. Since you already racked your wine once (from primary to secondary) you already gotten rid of most of gross lees. Fine lees are less problematic, and can remain for a few weeks ...
Philippe's user avatar
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