Topic: Fermentation

98 result(s).

Open Fermentations: Circling back to fermenters of yesteryear

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Open fermentation is something that is espoused for many styles to develop their expressive character. Denny and Drew explain the process and why you may want to give it a try along with a favorite recipe of theirs.

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Selecting a Fermenter

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This is a straight-up opinion question and I will give you my thoughts sans specific type or brand. And as a reminder to seasoned readers and news to newer readers, 20 years of my professional career was with a custom, stainless steel equipment company where I saw some pretty interesting brewing equipment. My first thought

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Get the Most from Your Yeast

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Yeast can make or break your recipe. A number of factors must be considered when choosing yeast, and then you need to provide the best conditions in order to get the best results.

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Homemade Glycol Chiller

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If you have drooled over a glycol chilling system wishing you could afford one; drool no longer. Here is a build that is drool-worthy — at an affordable price.

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The Alcohols of Beer

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Of course beer has alcohol in it — that much is given. Most of us also know that yeast is the producer of our alcohol. And the conditions that we provide for

Alternative Lagering/Carbonation Method?

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Nice to see another great question coming in from brewers in Norway! The process outlined above may sound a bit extreme to the modern brewer, but the temperature and time progression described

Racking Question

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Racking beer from your stainless conical to a PET secondary fermenter is a great way to free up your stainless fermenter. If you have yeast in the cone or trub, I would suggest either clearing the bottom and moving all of the beer to your All Rounder, or transferring out of the racking valve if

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Yeast Nutrition: Feed your yeast to ensure success

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Yeast nutrients may not always be needed. Learn what they are made from, when you should add them, and why, in certain situations, they are highly recommended.

Maximizing Your Pressure-Rated Conical

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Thanks for the question from down under, Terry! Although the fermenter you describe is pressure rated and has a conical bottom, you can use it as you normally do with your carboys.

Biotransformation

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The word “biotransformation” has gotten a lot of buzz as brewers look to fermentation — and specifically, yeast — to transform the aroma of hops. Learn what exactly biotransformation is, how it occurs, and how homebrewers can use it to our advantage.

Always Question Your Instruments: II

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If fermentation is truly complete, what you are seeing in your airlock is most likely the signs of carbon dioxide in the beer equilibrating with the environmental conditions of temperature and pressure. While it may seem that freshly fermented beer should already be in equilibrium with the environment, it’s probably not because carbon dioxide is

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Always Question Your Instruments: I

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My column usually lacks a theme within a single issue and my answers tend to be long, but this short answer is going to contribute to a theme in this issue about trust, as in don’t blindly trust what your instruments are telling you. To recap your question, your measured wort temperature quickly jumped to

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98 result(s) found.