slow fermentation

Greetings Brewing Enthusiasts, Embarking on my inaugural journey into crafting an American amber ale has been an exciting venture. With an initial gravity reading of 1.057, fermentation kicked off approximately 36 hours later. Employing the reliable US-05 yeast, I adhered to the manufacturer's...

This is about stuck fermentation in a cider; yes there are other threads about dealing with preservatives like potassium sorbate (k-sorb). Problem: Very slow / stuck fermentation Brew: 5 gallons of Nature's Nectar Apple Cider (with potassium sorbate, but the raw cider "requires...

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...

I put over a batch of mead now a month ago with good quality local honey and added some raisins and prunes for nutrients. I’m doing a wild fermentation without any added yeasts or sulfites. It took a bit for fermentation to start but is now bubbling - however slowly. I’ve read from other sources...

My brew has slowed down considerably. It is still going, but no where near what i am used to. It's maybe a 1.5 gal batch with 2 pound of strawberries straight in at primary. No banana yet as i was going to put it in secondary with another 2 pound of strawberries The yeast was 2 smack packs...

I have a 3 gallon batch of melomel going at the moment with 71b OB honey pomegranate juice and blue berry juice. Starting gravity was 1.120 and temp has been 65f using a thermowell and inkbird to keep it accurate. I have followed TOSNA 3 for the nutrient additions as well with Ferm O and Fermaid...

I primarily homebrew beer but have done cider in the past and followed this same routine with different yeast strains and have had no issue. I picked up 5 gallons of unpasturized cider last week and threw in 7 campden tablets (recommended 1-1.5 per gallon). I waited 24 hours then added pectin...

I've brewed 3 pale ales with SGs of 1.050, 1.048, and 1.061. The first 2 were AG and the 3rd was a extract with adjuncts tea bagged. In all three cases I got a strong krausen. The AGs had a lag time of about 6 hours, the extract, which had a smaller started, had a lag time of about 12 hours...