Quantcast

fermentation and yeast

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

  1. B

    Fermenting Under Pressure

    I first fermented under pressure by casting out as usual, oxygenating the wort, pitching yeast, capping the fermenter (I ferment in kegs), then pressurizing with CO2 and immediately questioned why I wouldn't have done so with O2. I haven't seen this discussed anywhere and most discussions and...
  2. dpaola2

    On my third brew, wondering how important fermentation temperature is

    I've previously made two hazy IPAs via extract. This time I'm attempting a pale ale w/ all grain BIAB method. My goal is to up the quality of my brew, using liquid yeast. I want to also control for the temperature of fermentation but it's proving far more difficult to find a mini fridge that...
  3. pnwcider1234

    Infection in Secondary - Tried to Repitch

    I think I had an infection in secondary and I wanted to explain what I've done to try an fix it and see if anyone has any advice on what I should have done and what I should do from this point on. So first the backstory: I juiced about 5 gallons worth of cider must into my fermenter for...
  4. W

    Yeast and drastic temp changes

    So, I have a new controller and wanted to ferment in my keezer. (Nothing else was in there at the moment). I put in my fermentation bucket that has a probe inside of it. I plugged in the fridge to the controller. It took the temp all the way down into the 50s. So i thought maybe the basement...
  5. fishbowlbrewco

    White floater questions (and pics) for 8 month Belgian Dark Strong Ferment

    Hey Y’all. We’ve got a situation and I’m not sure what our next steps should be. We’ve got our Belgian dark strong which was brewed 8 months ago. It had a pretty slow ferment. Started at 1.114 OG and got down to 1.040 after 3 months. So, I transferred it into new sanitized and co2 purged...
  6. jeffceo24

    How many weeks @67 deg Cali Dry Yeast 1.061 OG IPA

    Hi Everyone, How many weeks in fermenter? 2 or 3? I used Cellar Science Cali Dry Yeast and have been fermenting at 67 degrees in a mini fridge with an Inkbird. Fermentation took off and was vigorous. I used a blow off tube because an airlock wont fit in the fridge, it was bubbling constantly...
  7. asg816

    Understanding Yeast Fermentation Temperature Ranges

    Hey everyone! I’m really new to home brewing: I’ve brewed twice with others and I just set my first solo batch in the basement to ferment 3 days ago. Two more days til I add the dry hops! I want to start by acknowledging the mistakes I made when I was left responsible for the other batches and...
  8. Roaryt123

    Ginger beer with no bubbles

    Hi guys! I used to make wine with my parents when I was younger and so I've attempted to make some ginger beer, I followed the recipe exactly and sealed the fermentor an hour and a half ago. Since then no bubbles have passed through the air lock. The air lock and lid are sealed with vaseline so...
  9. Peptobismol165

    First Time All-Grain BIAB - Fermentation stuck TWICE?!

    Hello, I've started doing two BIAB recipes using allgrain. In the past, I've done BIAB with extract and specialty grain, and have consistently exceeded my target ABV. These last two BIAB's I've decided to try all grain with no extract. My issue is both my last brews have been severely UNDER...
  10. frankvw

    Krausen gone after syrup addition

    I'm brewing a Belgian Tripel using WLP540, and this time I'm trying a staggered fermentation in hopes that it will keep the esters down a little and make for a more controlled fermentation. I started with the all-grain portion of the wort (OG 1.060) to which I planned to add 1 lb. of Lyle's...
  11. li walker

    Pressurized effect on the primary fermentation yeast ?

    hello ~~ can some good guys explain ? i recently think of airlock fermentation and closed pressurized(co2) fermentations。 i know primary the yeast growth dont closed for one day 。then should i choose open or closed for my later fermentation? i know high pressure is reduced ester ,diacetal...
  12. M

    How long after fermentation is done

    Hi all, I'm using Pico C and amat the fermetentation process. Fermentation will be complete in 5 days. Problem is that I'm gonna be away and will come back 7 days later. Is it ok if my beer stays in contact with yeast all that time. Will it be still ok to put hop pouches for another 3 days...
  13. K

    My process and your thoughts

    Dear fellow brewers, I have been reading this forum for a while now and it seems everyone has there own methods, experiences that works for them. I would like to share mine that is theoretical at the moment but will be applied in a month's time when the equipment arrives. Here it goes! I will...
  14. laserghost

    Pure O2 oxygenation formula

    I haven't brewed in a while and am revving up for a brew day. One of the things I needed to refresh my memory on was how long I was running my pure 02 tank (through a .5 micron stone) to oxygenate the wort before pitching. I have a medical regulator on the tank and can control the flow down to...
  15. B

    Beer tastes like Yeast

    Morning, recently the wife and I brewed an All Grain batch of All Chinook IPA. I inadvertently used TOO MUCH yeast nutrient. We dry hopped and thus not using a secondary. We bottled yesterday and our gravity was good but the beer tastes like yeast. I have read that the extra nutrient while not...
Top