ferment

Hey everyone, I'm an absolute novice home brewer. I bought a kit from my local grocery store and I'm trying out brewing at home for the first time. I know using a kit isn't really getting into the real nitty gritty of home brewing, but it's where I'm starting for now - baby steps. Following...

7 cubic foot ferment chamber with Inkbird controller (both heat and cool), small reptile heat pad, and usb fan. Pics show kegs for size - they don’t come with this sale. Works well. Depending on your fermenters, I had 3 batches at a time going. This started life as a keezer - add a wood collar...

So Im experimenting with cold brew and kombucha and want to take the next step and boozing it up. I want to see what your thoughts and ideas are for choosing a good alcohol yeast. I have a gluten free ale yeast I can use, but Im not too sure if the cold brew and the ale yeast will make a good...

First off, I'd like to say I try to meticulous as I can with my sanitation. But I've just discovered a problem, when adding finings to my beer I'm due to bottle tomorrow... I opened up the rim of the fermenter, which itself has been confined to a fastferment jacket, for the first time since...

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...

So I'm trying to stabilize my cider and I've read that some people use just potassium sorbate and other use potassium metabisulfite added in. I called a local shop and he mentioned that the sulfites help keep away mold from the brew. Would like to know which is the better route for a stabilized...

I have 4.5 gallons of some American Ale i want to add some fresh mosaic hops into. OG 1.058 It began bubbling yesterday with Nottingham yeast and seems to be happy. It had Mosaic hop pellet additions at 6m but i want to add these fresh hops so I'm thinking of upon transfer of fermented wort into...

Need y'all to reaffirm or poke holes in this for me..... I ferment in corny kegs and have been thinking about ways to save on some CO2. I'm not looking to replace my tanks or anything but since so much CO2 is produced during fermentation I was thinking why not capture and use it for stuff like...

Hi, I'm about 26 hours into fermenting my first batch of homebrew. The fluid in the airlock was bubbling nicely this morning, but when I checked in this afternoon I noticed that much of it had overflowed. Is this a problem and should I replenish it? Is there something I need to do to keep this...

I've been fermenting Imperial Stout for two weeks. But something urgent has come up and I have to let this go for two months. Is this going to ruin the beer?

I'm currently out of town but have a batch of ale in the fermenter. Is there any danger in ruining my brew if I leave it in the fermenter for days after it's done fermenting? Off flavors, etc? Happy Thanksgiving :cask:

I have the ability to ferment under pressure and wanted to give a lager under pressure a go --- temperature range would be 66-69 F. What yeast would you all recommended? I am kicking myself for not writing it down but I remember there was a certain brand / strand of lager yeast (or lager sorts)...

Hi HBT! I am quite interested in trying out kveik yeast. It seems to be all the rage. I've read that you should ferment them warm (18 C and up to 39 C or so). My question is this: Normally we want to keep the temperature of the fermentation vessel down - for this I have a temperature controlled...

Hey! I'm currently brewing 6.5 gallons of kombucha for a small market and I'm still perplexed as to how I should efficiently do the secondary fermentation and bottling. I was wondering if it would be possible to use 5 gal carboys for secondary fermentation and flavoring? Then just filter...

Hi all. 15 days ago I brewed a stout with Nottingham Ale yeast. I am hosting a St. Patricks day-themed party on Sunday so this would be kegged friday night, and was wondering whether it would be ready taste-wise? I have more experience with lower ABV beers with a quicker turnaround time, but I...

This is my first post and I am a definite newbie. I have only made a couple successful, extremely basic, batches of white and red wine from 100% juice, sugar and yeast. I want to experiment with more acidic juices similar to the “skeeter pee.” From what I have read, I am going to try to pitch...

Hello, I have a question regarding transferring from fermentation kegs to serving kegs. Is it possible without cutting the long tube to avoid collecting the sediment? Usually I'm fermenting in 2 corny kegs and then transfer to another 2 corny kegs with auto siphon, but currently it is broken...

I was looking at experimenting with fermentation techniques, and I began wondering about fermenting in flat, open (kind of) containers. Anchor Brewing Co. successfully ferments their Anchor Steam beer this way. So, it got me wondering: Has anyone here tried fermenting beer in flat, stainless...

So I have done a few hard apple ciders which came out well so I figured I'd give cranberry cider a go. Typically my apple cider is down in the 1.003 - to 1.006 range by day two of fermenting under pressure. Right now my spunding valve is showing the same amount of activity / pressure I expect...

Hello everyone! I’m on my first attempt at brewing using the Northern Brewer deluxe starter kit (block party amber ale). One week ago put my wort with yeast in a dark closet that has an average temperature around 70 degrees. I never noticed activity in my airlock but I think that is due to an...