fermenation

I started my first brew 1pm yesterday and today at 6am I've found that it's fizzing and a must is already starting to form. I got my brew set up on an air lock now. Is the speed in which my fermentation set a good thing or should I be worried? Full process: We started off with prepping some...

Just switched 2 brews ago from fermenting in a fermonster to fermenting in kegs. The brews I have done have toasted great but I always seem to have small little pieces floating in the beer. Just doesn’t seem to clear like all previous brews in the fermonster. I cold crash to 40F for 3 days...

Hi, I brewed an Amber ale on Friday and everything seemed to go okay - in-fact I finally remembered to add some Irish moss that I have had and neglected on my last 5-6 batches (used it 1 time previously). After I cooled with my IC i noticed that there was some precipitate in the wort and...

Last Saturday I brewed a German Pilsner, which I chilled to room temperature (67°F) and pitched my 1200ml starter of Wyeast Bohemian Lager which was also room temperature. OG was 1.043. After pitching the yeast I transferred the carboy to my Inkbird controlled fermenter and lowered the temp to...

I'm making my first batch of mead in a plastic jug with holes poked into the lid and a balloon stretched and taped with holes in the top to be sure it's a good seal, just to give you an idea with what I'm working with. Anyway, I made this fermentation 3 days ago and it's going strong, the jug is...

So this is my 4th brew. The first two went swimmingly. The 3rd one I had an issue with the brew not reaching its FG and the same has happened on my 4th brew. The 3rd one I ended up throwing away so don't want to make the same mistake here.. I've done some research and I'm putting it down to...

This a super cool vintage regulator.works fine. Used to oxygenate. They don't make em like this anymore! $25, 15 to ship if needed. I'll refund excess shipping if post office offers cheaper option Thanks, Matt

Hello everyone! I'm hope I'll be forgiven since i'm not brewing a standard brew. I'm working with milk... I know, right? Anywho, I was wondering if anyone knew how I may go about fermenting my milk in a pressurized canister that i could possible control? Don't want it exploding on me (Jesus...

OK, so I hope I don't offend anyone with my idiocy but I have a question regarding secondary fermentation. After all there's no stupid questions right!.. I know secondary fermentation is a thing that many brewers do to acheieve a better clarity to the beer. My first ever brew, I seived the...

Hello Everyone! So I've been a lurker for a while and recently had the urge to post, for the first time, because of a thread about brewing/fermenting Hard Seltzer. Through my research, I came across a thread on here about someone having a hard time with keeping yeast active long enough to get a...

Got a stout on the go in 2 glass carboys. 3 weeks fermenting and looked finished - beautiful black colour. But... Yoday 1 of the carboys started bubbling away like crazy and has gone back to the brown colour it was before turning black. See left back right above. Any idea whats going on?

Hi all. I hope you guys and girls can help. So I had my second brew day yesterday decided to try my hand at a Czech pills as requested by the mrs. I had the liquid yeast for a couple of weeks in the fridge due to moving I didnt have time for a brew day.....so I pulled it out around 18-24...

Hi, I've just started off my second brew. I'm using 8kg of orange blossom to make 18L in total. However, I've just filled the fermenter and realised I only have 5g of yeast, I reckon I need at least 8g. it will be around 24 hours until I can get any more, should I add the 5g and top it up later...

Hi Guys, So I was looking at brewing a Belgian Tripel, however, it seems all the instructions on fermentation require I lager the beer. Unfortunately I don't have a kegerator or any way of chilling down the temperature, unfortunately it'll likely have to stay in room temp. I plan on leaving...

Hi, I am a Kombucha brewer that provides 4 different flavoured Kombucha products for Food stores throughout South Africa. I have no background in actual food science so my knowledge regarding live organisms and interactions with each other is limited to the internet. Firstly- Primary...

Hello Everyone, I was hoping that someone could help me out. I've been brewing for 15+ years now. I would consider myself an advanced brewer. But I am stumped right now. My last (4X) batches, have been stuck at 1.020. current batch 10 Gallon My current batch: Hazy IPA 25lbs of Briess 2row...

Hey everyone, New member & first time posting. My father-in-law called today with a crazy idea for a batch of mead. He had a question that exceeded my knowledge of the process. He gathered his honey (orange blossom) and his yeast (unknown) from a brew shop in Austin, Tx. For the water he wants...

I've been really into fermenting fruit shrubs and using them in mixed drinks and as added flavors for soda. How can I bottle it without pasturizing it, while maintaining the quality of the product? similarly, I have also been fermenting elderflower champagne and want to do the same. This is...

Hi everyone, i met an issue at the beginning of the fermentation. Temperature grows up to 32C and fermentation process was very active. After 48h it stoped, temperature 22C and airlock looks dead. Yeast was MANGROVE JACK'S CS YEAST M15 EMPIRE ALE I have 2 question 1) Should i handle this...

I know 25% alcohol tolerance for wlp 099. However, it brewed an Imperial Stout of 20 liters, which was an og 1.138. Ten days later the FG was 1.082. Of course, I made a four-liter starter. Is the fermentation speed slow at 099? I plan to add one more 099 . What do you think?