fermentation

Hello, It has been two weeks since I brewed my pacific coast IPA. The FG is pretty close (recipe says FG of 1.013. Last I checked, after 7 days fermenting, it was at 1.010). I usually keg at two weeks, however, I noticed the airlock is still bubbling at about 1 bubble every 10 seconds. Does that...

Hi all, Just after an answer to a question I have regarding my beer ABV finishing alot higher than anticipated. I have brewed a Citra Pale Ale which I anticipated to finish at 10.15 but Instead it has finished at 10.11. My OG was also a little high (10.62) when it was estimated to be...

Hello from Toledo, Ohio where the apples from my tree are reaching the end of their peak. I have picked them all and stored them in my fridge and been working to make batches each weekend. My tree is not sprayed and has a worm in each apple. I have to quarter and core each one before processing...

i'm making mead for the first time and i just went to rack it and realized the airlock wasn't tightly sealed, there were some gaps around where it was placed into the cap. i tasted it and it tastes really good actually, but i'm wondering if it's safe to drink? it's been fermenting a couple...

I have an older Amana refrigerator with a bottom freezer that I have been using for years as a fermentation fridge. It gets as low as 40°F. I use an inkbird temperature controller - it has worked fairly well. It could be stronger in this central valley heat when trying to cool off wort... Yes...

I'm curious... what's the longest you've had a Mead continue in fermentation (total time primary and secondary)?

Well I’m stumped. I’ve brewed lots of cider and never had any issues but this time… I juiced (not pressed) 4 gallons of apple juice and strained through cheese cloth. It still had between 1 and 2 inches of pulp settle out at the bottom of each 1 galling jug in my fridge. I put two campden tabs...

I always try to defer to people with more experience in matters…so I’ll ask this forum. I’d like to start fermenting under pressure, but I’m concerned my spunding valve might get full of crud with an active fermentation. Does this happen? Am I overthinking this? Is it okay if it does? I’ve...

Hi all, I love all the info and different ideas on this whole forum. Very helpful, and enlightening. I’ve been thinking about doing a seltzer. Quick question… If I was to cold crash before the seltzer was done fermenting, would it leave some residual sweetness in it? ie: target FG is 0.997...

Hey everyone, I know this isn’t about cider but I can’t find a thread in seltzer. So, I’m sorry about that but hoping you can help. I’m making a 5 gal seltzer with Kveik Lutra and white lanes seltzer max yeast nutrients. After fermentation, I’ll be adding root beer extract, back sweetening...

In moving to Philly, I’m working on getting familiar with the general water profile (which is generally on the harder side), but have noticed on my last two beers, the PH (post boil and into ferm) of 5.2, drops substantially after day 1 (which make sense), but then continues to drop a good deal...

Hey ya’ll, within the last couple hours a thin white head has formed which doesn’t appear bubbly or web-like. Does anyone have experience on what beginning phases of a lager fermentation looks like? This is my first lager brew (i’ve done many ales) and only my second brew in this clear...

So I am a bit confused on the matter. Let me explain my situation: I am brewing my first batch of mead in a 25L brewing bucket. The ratio of mead to water is about 1:3. That's all there is, just water and honey with yeast and yeast nutrients. I added yeast nutrients, stirred, then added the...

This is about stuck fermentation in a cider; yes there are other threads about dealing with preservatives like potassium sorbate (k-sorb). Problem: Very slow / stuck fermentation Brew: 5 gallons of Nature's Nectar Apple Cider (with potassium sorbate, but the raw cider "requires...

Hi, I added in my wort and topped it to 25l (I had to add ice cubes and wrap a wet towel around the fermenter to cool it down before adding the yeast) I had the lid open for about 5 hours as I let it cool down before adding the yeast at the correct temperature. Is this okay to do? Will it...

Hello, If you have the capability to pressure ferment, would there ever be a reason to do a standard lager with dropping the temp down and doing a typical lager fermentation? Seems like pressure fermenting can be done ALOT quicker and without the hassle of worrying about keeping the beer cold...

hey all! I am rather new to this. I just started making cider and it began fermenting about september 26. I do not have a hydrometer. I am wondering if anyone has any tricks to tell if the cider is done primary?

Hello everyone! If you're an homebrewer, you have probably participated once to a homebrew competition or you're currently thinking to do it, it's a good way for our community to collect feedbacks about our last brews and to have an impartial judgement. But do you really know how your beers are...

Hello, this is my first time going for a pilsner and I've never done a cool fermentation before in a fridge. Chose a popular Urquell clone on Brewfather and made the wort like usual and nearly everything went according to plan, it took a a while to chill the wort but nothing major. Hit...

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