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In all of this lengthy discussion of slow fermentation, no one seems to have mentioned oxygenation. I usually don't bother with this, but often worry about it in retrospect. Has anyone experimented with this and determined whether it makes a difference?

funny, I was getting no bubbles after about 36 hrs and worried because I accidentally dropped the foil package into the wort as i was pitching the yeast. I could see kreusen through the side of my plastic fermenter, so I was pretty convinced that fermentation was occurring. then I noticed that...

When adding yeast to the bottling bucket with Belgian recipes, does it matter what kind of yeast it is. Seems to me that it can't matter that much,but that's pure conjecture. I'm in the middle of brewing some kriek, and the instructions suggest doing this pre-bottling but the kit didn't provide...

Have a similar problem. Recovered yeast from previous batch AND made a starter which bubbled away for 8 hours so I pitched it. A little foam on top after 24 hours, then nothing. No bubbles ever in airlock and even bubbles on top of wort disappeared. If there has been fermentation what should the...