Topic: Fermentation
Airlock Blowout
In the commercial world of brewing, one of the biggest fears is a fermentation that is slow to start or one that lacks vigor when it does come to life. These traits
High Gravity Fermentation
This is one of the questions that makes me scratch my head, and for more reasons than one. My first response actually has nothing at all to do with the question. And
Wort Temperature During Fermentation
An active fermentation does create an appreciable amount of heat energy. In small fermenters where the ambient air temperature is used for cooling, there is always an increase in fermentation temperature as
Amylase Enzymes
At first glance, wort fermentability could be the problem with this brew. It seems that plenty of healthy yeast was used, the wort was well oxygenated and fermentation conducted at a very
Stopping Fermentation
Halting a fermentation is certainly possible and some brewers do indeed use this technique to produce beer with residual sweetness. I don’t think you are looking for residual sweetness, but the topic
Kräusen Rings
Do dangers lurk in the kräusen ring at the top of your fermenter? Plus: Increasing shelf life and free amino nitrogen levels in dextrin malts.
Collaborative Fermentations
By pitching two different yeast strains it is possible to play to the strengths of both strains.
Fermenting in Hot Climates
The Wiz offers a way to stabilize fermentation temperatures and gives a new cidermaker tips for barrel aging.
Preventing (& Fixing) Stuck Fermentations
By understanding the causes of stuck fermentations and how to avoid them, you should never get stuck again.
Fermenting with Bourborn Barrels
Learn about fermenting your homebrew in a bourbon barrel.
Predicting yeast flavors with temperature fluctuation
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
Adding water to carboys after racking
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
