fermantation

Everything was fine. This was my first kit. It was pilsner. I put the yeast then closed the lid. After 20 minutes I realized there is a little leaking from faucet. I sanitized my arm and open lid, reach the gasket, tighten it, then closed the lid. I was fast. Today is the third day. Airlock...

This is my first time brewing and im learning at every step what not to do. I over filled my fermentation vessel and the foam is getting into my air lock can i take liquid out? its been two days since i added the yeast so im not sure if its about to go down. My next question is if i have a wild...

Hi, I’m fairly new to homebrewing Through reading, I’ve come to learn how crucial temperature control during fermentation can be. With this said, I would like to attempt to build a DIY temp control setup and have an idea that I was going to attempt but wanted to first get some input as to...

So I'm very excited to start the brewing journey! I bought a kit and a few weeks ago started making my first batch using the recipe that came with the kit (Fresh Squished IPA Extract Beer Recipe Kit). It has been fermenting for 13 days now, and their suggestion is to bottle on day 14. However...

Ability to hold 3 fermenters. Temp pretty controlled in the basement during winter. what do you think?

Evening everyone, I’ve been having some issues with BiBs; it’s not consistent, which is why I’m so perplexed Basically, a few BiBs have expanded a week or so after filling The bag with the liquid in is NOT expanding, it’s the outer bag that is filling with air, for no discernible reason I can...

Hello! I’m hoping someone could help me out here. I recently brewed a Fresh Squeezed IPA clone and I recently tasted a bottle after two weeks in the primary bucket fermenter and two weeks bottle conditioning. When I opened the bottle, I first noticed there is very little carbonation. I poured...

I’m new to home brewing and have only done a few all grain batches (all 1 gallon) and I was wondering if I size up to 2 gallon batches if it’s possible to ferment the 2 gallons in 2 seperate one gallon fermenters? I want to do this because I would like 1 gallon of the original beer and 1 gallon...

Hey folks! I'm brewing a 4,5% ABV IPA with pretty much hops in it. Most added at flame out. I'm starting to wonder if I messed up somewhere since there are no krausen on top in my fermenter. I pitched the yeast 5 days ago, day 3 it looked like it was fermenting quite vigorously. At day 4 it...

Hi all first time poster here! I recently purchased a grainfather and carried out my first ever brewing experience, I sanitised like crazy followed all the rules and have the beer/wort sat in a plastic fermenting bucket in the fridge sat at 19.5c, it’s a Belgian Dubbel and the recipe calls for...

Hi I’m doing my first homebrew and I’m on day 3 of fermentation, just wondered if some more experienced homebrewers could take a look at the images and help me confirm no bacteria’s gotten into it. Also my current temperatures at about 17.6c and is this a bit too warm for fermentation and will...

Hello, this is my first time at home brewing and after about day 6 I noticed that (I think) that there is krausen at the top of my carboy and it looks like it’s blocking the mouth of it. I’ve seen that you don’t want this to drop into the beer when racking so I was wondering if I should do...

I just returned from Europe and have 3 brew belts, can I simply change the plug to use it in 110v

Hello all!, Can someone clarify to me Attenuation yeast count and FG. I just did a Saison with 1.046 OG. I pitched a pack of Wyeast 3726 and one pack of 3724. Wyeast says they will do 80% attenuation. My FG was 1.002, which comes in at 98% apparent attenuation. Is this due to the cell count...

Hey guys & gals, I've got a Belgian Dark Strong ripping away in primary right now that I have intentions on souring using WLP655 and over 5lbs of blueberries & 3.5 lbs of raspberries. My first sour attempt and I don't want to ef this up. My thought was to sanitize an ale pail, mash my fruits...

Hi all. New to brewing and I am not sure how this forum works. I do not even know if this will be seen. Interesting in making meads and was given this forum address and a link to "Joe's Ancient Orange Mead". Can someone help me figure out how all this works? Thanks in advance. Ann H.

I am not new to lagers ;) I usually get active fermentation in my 6.5 gal lager batches within 24 hours of pitching yeast (starter or harvested) at most. This time the lag was 4 days! Fast Ferment Test had similar 48 hours lag at room temp! So I bought fresh yeast (same as original, WLP 830)...