fermentation and 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...

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...

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...

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...

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...