By understanding the causes of stuck fermentations and how to avoid them, you should never get stuck again.
The batch size for most homebrewers has been around 5 gallons (19 L) for a very long time, and keeping this volume of fermenting beer cool is not difficult. Recently, however, many
Headspace can cause oxidation, especially in secondary fermenters. Anything that is done to eliminate air helps minimize oxidation. And adding de-aerated water can reduce the odds of oxidation, but the process deserves
To answer this question I will assume that you do not have a chilly root cellar where you are fermenting lagers, and that most, if not all, of your homebrews are ales.
Bigger may or may not be better, but it’s a fact that high gravity beers don’t follow all the fermentation rules. Find out how to handle the big numbers.
Controlling the temperature of your fermentations is one of the best ways to improve the quality of your beers; we’ll show you how — from low-tech tricks to high-tech equipment.
For those of you that keg your homebrew, chances are you’ve got at least one Cornelius keg sitting empty at any given time. Why not put them to good use as primary and/or secondary fermenters? And for those that don’t keg but are considering it in the future, picking up a keg or two for fermenting is a great way to start building up the equipment you’ll need for a kegerator. Used Cornelius kegs cost about $30 to $40, and with about $10 more in fittings and tubing you can have a 5-gallon (19-L) stainless steel fermenting vessel. The advantages of using a keg are that it’s light-tight, has built-in handles for easy transport and if you have a kegerator you can use your CO2 system to rack the beer in a completely closed environment with no siphoning.