primary

I am new to brewing beer and I have the West Coast IPA from brewers best in my primary fermenter currently. I’m on day 8 of my beer sitting in the primary. The airlock has been popping since day 2, and has slowed down at this point, but is still popping. The instructions that came with the...

Hi I just bought my first kegging setup and have a few questions regarding the process. Its a 2.5 gal corny keg and as most setups/descriptions use 5gal kegs i was wondering if there is any difference in the force carbonation process in regards to the time it takes, or the pressure applied...

Hi I am new to homebrewing and would like to experiment with some spices in a Saison. I am boiling 5gals that will then be separated into two 2.5gal fermentors and would like to experience with spices in one of them. I will not be racking into a secondary fermentor. My question is: Is it...

Hi everyone, I’m brewing with 2 fermentation buckets at about 25 litres each, and have bought a 120 litre whiskey barrel. I’m wondering if I can ferment them to 1.0 and from there add them to the barrel, then a week or two later ferment another 50 litres total and add that to the barrel, or...

I have been brewing a sugar solution the past 10 days. There is a black sediment at the bottom. Here are some photos: https://imgur.com/a/bi7XVGw . Has anyone experienced something similar? Is it safe to drink?

I have a couple 5 gallon PET carboy's that I need to use for primary fermentation. The opening fits a #10 stopper, so the normal 1" diameter tubing I have is out of the question. I've seen some people using some smaller tubing right in in the stopper opening - is that really the best/only...

I am looking for some kind of software to handle multiple fermenters and fermentation chambers (read: fridges). I have several fridges that I have made into fermentation chambers and several fermenters varying in size from 1 to 6.5 gallons. I would like to be able to schedule when I can brew (5...

Good afternoon :yes: Quick question... I've had an IPA in primary for exactly 3 weeks and I was going to dry hop it today before I bottle it next week. Do you think I need to keep an airlock on it after 3 weeks or can I put a cap on the carboy after I dry hop it? I ask because I ordered a...

Hey everyone, We brewed an American Pale Ale 7 days ago. It's been sitting around 61F in our SS Brew bucket. The original recipe calls for 2 weeks in primary at 68F 2 weeks of keg conditioning at 60F and a 7 day dry hop. We don't Keg condition, so thats one thing. But the main thing is we...

This batch of mead is only 1 day old but seems to have a big bubble in the middle with, I hope, krausen on it. I have made mead before but have not gotten this before. A big bubble seems to form and then pop and form again and again. I do not notice any bad smell either. Also I am using WLP 570...

I've read on multiple occasions that it's bad for the mead. What is it that actually happens? Some people have mentioned that your mead can oxidize - what does this mean? I only know of the term "oxidize" from rusting w/ iron - is there a comparable process taking place here? I ask, in part...

Long time lurker, first time poster. As the title suggests, I pitched my yeast into wort that was colder than recommended(68F instead of 80-85). I am using White labs belgian sour mix I which is supposed to be pitched at 80-85F. I am also concerned that I left too much room for o2. The problem...

Hi all. I am fairly new to brewing. I have made a little over 10 5 gallon batches, both extract and BIAB. I am currently brewing my first IPA, which is the Grapefruit Pulpin extract kit (either from Midwest or Northern). I have a question about active fermentation. I closely monitor...

Hey Everyone, I’m on my second brew ever and I just pitched yeast in the primary fermenter about an hour ago. I realized shortly after that I forgot to strain out sediment before I put it into the primary, and it already looks like there’s a thick layer of sediment building (about a third of...

Hey folks! First I just wanted to say thanks to all the people out there that put time into helping others with their home brewing questions! I've gained a lot of knowledge just from reading the forum posts, but now I have a question that I can't quite find the answer to. (I'm pretty new to all...

Hey guys, sorry if this has been covered in here already, just couldn't find a thread... I'm looking for a good way to aerate wort once it's in my Corny Keg (used as primary fermenter). Currently I run the cooled wort from my kettle, through a short tube into a double-mesh strainer, and into...

I have brewed a few batches now and I am starting to get the hang of it but I had a question on volume. My typical brew is fairly standard, start with 2.5 to 3gal of water,steep specialty grains for 20-30 min at desired temp, add LME, bring to a boil, 60 minute with hop schedule. Irish Moss...

Hello All, Just started a small 1 gallon batch of cider and I'm looking to do some flavors in this one. Possibly ginger or raspberry? I started primary fermentation on Friday. Is there anything I can add to the secondary to get a flavor going on, or did I need to incorporate the...

Hello All, Just started a small 1 gallon batch of cider and I'm looking to do some flavors in this one. Possibly ginger or raspberry? I started primary fermentation on Friday. Is there anything I can add to the secondary to get a flavor going on, or did I need to incorporate the...

I'm going to start a sour mash kriek-style beer tomorrow, and I was planning on oaking it. I have American House Toast cubes, and I was wondering what would happen if I just through them in during primary to achieve an effect like barrel aging. However, the package says add to secondary and...