fermentation and yeast

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

  1. ElliotFekete

    Cold Crashing, Siphoning, and Bottling

    Hi all, I recently invested in temperature control system and refrigerator for my fermenter and just have a couple of questions regarding cold crashing, siphoning, then bottling in that order. As I understand it cold crashing causes the yeast and other suspended sediment to settle to the...
  2. M

    Adding sugar while fermenting an Acerglyn

    I began fermenting my Acerglyn with a OG of 1.101 and ended at .994 which calculates out to about 14%. I’m using fleischmanns yeast and I want this to ferment out dry so I can back sweeten with maple syrup. Would adding white sugar until fermentation stalls out affect the taste noticeably? I...
  3. M

    First days of fermentation

    So within 8 hours of fermentation I had c02 bubbles every 1 second, and through out that same day. The next day I had c02 every 2 seconds. It’s seems like it’s already starting to taper off a bit. I know it’s supposed to do that, but I just thought it would be about the same the next day if not...
  4. B

    To discard or not discard_that is the question

    Hi, I was interested to know about the community's thoughts. I have recently made another batch of Hefeweissen (my favourite beer), but I am still finding that I am tweaking the processes every time I am making in order to make a better and better tasting beer. Never could get the same as the...
  5. B

    Dead yeast cells, carbonization and bottling

    Hi, I was interested to know about the community's thoughts. I have recently made another batch of Hefeweissen (my favourite beer), but I am still finding that I am tweaking the processes every time I am making in order to make a better and better tasting beer. Here's the question...After about...
  6. B

    Discarded live yeast

    Hi, I was interested to know about the community's thoughts. I have recently made another batch of Hefeweissen (my favourite beer), but I am still finding that I am tweaking the processes every time I am making in order to make a better and better tasting beer. Here's the question...After about...
  7. G

    Oktoberfest fermentation

    I brewed an Oktoberfest almost 48 hours ago and have not seen any airlock activity since I initially pitched the yeast. After a few too many homebrews on brew day, i pitched my Wyeast Oktoberfest Lager Blend mistakenly at 87 degrees instead of the optimum temperature of 48-58 degrees. I did...
  8. H

    Added too much maple syrup to the Imperial breakfast stout

    This f*** up happened because i forgot that i scaled down the recipe by half so i added twice as much (454g) maple syrup as i was supposed to. The recipe says it will be 8.5% ABV. The Wyeast 1084 will die at 12%. So can I assume the yeast will kill itself before the bottling time comes...
  9. 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...
  10. 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...
  11. 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...
  12. 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...
  13. 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...
  14. 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...
  15. 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...
  16. 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...
  17. 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...
  18. 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...
  19. 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...
  20. 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...
Top