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Is it possible that ph is actually lower, causing this problem? Please take out a few ml and add bit of water and pitch and see if it starts.

Welcome mate. Mahua can cause severe loose motions unless you distill it. I hope you read more about it. Distillation in itself is a big subject.

Good luck man

Did the orange juice have some stabilizers or preservatives? I’ve made wines several times from store bought juice, never had a problem. But I always buy juice without preservatives. Ascorbic acid is fine though.

Great read. I wonder if you substitute that kilo of sugar with DME or LME, you’ll have a better body and maybe decent head. I must try this.

I'm hazarding a guess - yeast trying to suck in oxygen/air. When you heat/boil water, oxygen/air is reduced in it that's how you make clear ice. Maybe you didn't oxygenate it enough before pitching in the yeast. Initial part of fermentation requires healthy dose of oxygen. Personally something...

Put bananas in freezer for two days, it’ll break fruit cell walls to release sugars. No need for any enzyme. But adding banana usually doesn’t result in banana aroma. Use proper yeast for banana notes.

Since fermentation was going on pretty strong I think you’ll be safe. Many people brew with not airtight lids for initial 3 days or so, if that gives you some confidence. Also, depends on type of beer you’re brewing. Just let it finish.

Don’t boil any citrus fruit, they turn bitter and lose flavor. Add lemons after boiling is over. Also add peels of lemons/limes to it and let go to fermenter, they will complement ginger. Peels should be without white rind. Add 4-5 grams of cream of tartar, epsom salt and Himalayan Pink salt to...

Looks like a case of bad batch. Nothing wrong about process you described. Add more malt extract as you’ve mentioned. No need to boil again. Lot of people bump up gravity in phases by adding sugars later.

Awesome.

I was initially thinking pressure might push Krausen lower. I had beautiful Krausen and it lasted 4 days. The yeast I’m using is German and W34 is similar as I was told and found on the net as well. Both perform well under pressure. Other advantages of pressure fermentation are compact yeast...

I’m currently fermenting with fermolager w yeast (Pilsner yeast) at 20 psi. It’s been 8 days and still fermenting, OG was 1.044. I took samples, no off flavors and beer tastes good. I’ll put in fridge tonight I hope. I’m fermenting at rather extreme temperature of 33c. Going well, fermenting in...

Where I brew (India and Africa), open fermentation or even no water in airlock definitely leads to lacto infection. I use it while making whisky mash only.

Take a bowl of curd and go for run, after 5 KM, it’s out of the system. After 10 KM, you want to have another beer in the evening

I personally don't recall coming near this gas. May be different people perceive or react differently to it:

Sulfur dioxide is like burning match, while hydrogen sulfide is like rotten egg as described above. Fortunately these gases are also very volatile so they will evaporate in a fairly short time period through air lock. Give it a week or so.

I brewed a beer with Lager yeast but going to ferment warm for 2 days at room temperature and then transfer to fridge for cool fermentation. The idea is to have vigorous fermentation initially under pressure and then bring to more lager style temperatures. Done on home made brew kettle and not...

The ginger bug can be stored in the fridge for generations. I always have mine in the fridge and I take it out every 2-3 weeks and leave on the counter top with some brown sugar or jaggery for the night. In the morning, you can see it bubbling nicely. Unlikely it'll change unless you made a new...

Hello, you need to oxygenate only before start of fermentation. Shake vigorously for few minutes after adding yeast and that should do. For small batches, you can ferment in the PET bottle itself but remember to burp the bottle thrice a day. After active fermentation slows down (typically a week...