Topic profile page for Fermenting.
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Topic "Fermenting" was discussed 0 times on 0 sites in last 3 months
best crush yet for us... everything is going so... best crush yet for us... everything is going so smoothly. The Viognier is fermenting naturally for the first time and slowly. 1:50 PM Sep 15th from Facebook
@ artwiculate The starlings, drunk on fermenting... @ artwiculate The starlings, drunk on fermenting cherries, set up a deafening cacophony that made me fear walking under their tree. 8:29 AM Sep 25th from web
Started 4 days, 20 hours ago (2009-12-20 16:49:00)
by The Straight Story
Bourbon VS Vodka: Bourbon Hurts More the Next Day, Due to Byproducts of Fermenting Process ScienceDaily (Dec. 18, 2009) Many alcoholic beverages contain byproducts of the materials used in the fermenting process. These byproducts are called "congeners," complex organic molecules with toxic effects including acetone, acetaldehyde, fusel oil, tannins, and furfural. Bourbon ...
Started 1 week, 3 days ago (2009-12-14 17:04:00)
by Randar
Hey folks, had a couple questions on my blackberry melomel... Put this thing together Saturday and it's happily fermenting away: 12 lbs wildflower honey 49 oz can of Oregon Blackberry puree (added to primary, I know some frown on this, but hear me out) 4 gal water k1-v1116 yeast rehydrated and I used a little beer yeast nutrient as well I have a 96 oz can of Vintner's Harvest...
Started 2 weeks, 4 days ago (2009-12-07 00:57:00)
by weavefish
so i just racked my first batch and when i was cleaning out my conical i noticed the top edge of the Krausen being alot darker almost blackish. didnt think much about it just thought maybe it was the different fermenting vessel and continued to clean.... now that im sitting here having a beer it got me thinking, should i worry about it being infected? also i pitched 2 different yeasts could...
Started 3 weeks, 2 days ago (2009-12-02 02:56:00)
by pheboglobi
Has anyone used a corny keg as a fermenting vessel with a lager? I've never made a lager, and I wasn't sure if blow-off is a non-issue since lager yeasts are bottom fermenting. Can I get by with an airlock?
Started 3 weeks, 3 days ago (2009-11-30 14:46:00)
by Bru
How do you get rid of the beer smell from the bucket ? Do you rest the bucket before fermenting in it again ? - I sometimes clean and rack a fresh batch the same day.
Started 3 weeks, 4 days ago (2009-11-30 04:27:00)
by apologeticus
Brewed 8 days ago. was out of town for most of last week. just got back in town and thought I'd probably be ready for an SG check. was sanitizing beer thief when I heard a BLURP from the closet. What? It's still fermenting?? Sure enough, about every 5 minutes I still get bubbles in the airlock. So is this batch still doin' it's thing? Should I even bother to open it up for an SG check...
Started 1 week, 1 day ago (2009-12-16 21:19:00)
by candlejackstraw
ok, so i made an apricot beer. I added purreed apricots to my primary fermentor, does the yeast act on the sugars from the purree (and the liquid the apricots were in) and convert it to alcohol?
Started 4 days, 16 hours ago (2009-12-20 21:20:00)
by abrogard
I've brewed about 10 brews in total. So I'm a beginner but I've done it before. They are brew kit brews. A malt mix in a can gets poured into a container with added sugar/malt/whatever and when the temperature is right the dry yeast package is added. My second last brew got stopped because of a heatwave. It overheated and fermentation stopped. I got another package of nondescript ...
Started 4 days, 19 hours ago (2009-12-20 17:45:00)
by MrFlannery
Hey all, Been searching for a few days (here and google in general) and I just can't find exactly what I'm looking for. I'm about to pull the trigger on the necessary equipment to start my own home brewing empire. I live in New Hampshire, and my home isn't consistently in the proper ranger for good fermentation. A couple weeks ago I found someone had constructed a large plywood box with...
Started 1 day, 14 hours ago (2009-12-23 22:44:00)
by lthursdayl
Has anyone tried making a very high alcohol content cider with turbo yeast and a whole bunch of sugar? If so how long did it need to age for, and did you back sweeten, add other ingredients, so on and so forth? I realize this may be a stupid question but I am just curious. Thanks
Started 4 days, 6 hours ago (2009-12-21 06:51:00)
by Bjorn74
I'm planning to do a big stout next weekend. As an excuse to replace a carboy, I'm thinking about adding some final (after hitting the boil volume) runnings to wheat extract and then fermenting with whatever yeast I have around and either Brettanomyces Lambicus or Lactobacillus Delbrueckii. This is the grist for the American Stout. Munich Malt (9.0 SRM) Grain 61.82 % Oats, Flaked (1.0 ...
Started 1 week, 1 day ago (2009-12-17 12:28:00)
by Vanishing Point
I'll comment on this article later. My thoughts are fermenting for now. Racer.com The Delta Wing project, a largely secret program being organized by several IndyCar team owners, continues to throw out tantalizing hints as to what it's proposal for a new IndyCar design, scheduled to race by 2012, will look like. Confidentiality agreements have prevented anyone who has seen the ...
Started 1 week ago (2009-12-18 00:00:00)
by Expert
Hello, I am greatly please to see a website such as this. I am a wine maker and today noted that my hydrometer when placed into my fermenting must would "travel" from the center area of the 150 liter open top tub and move towards the fermenting tub walls. I am using larger diameter tubs than i used to and i am leaving the hydrometer in longer to get true must temperatures and this explains why I ...
Started 21 hours, 7 minutes ago (2009-12-24 16:18:00)
by kelly w a l k e r
Twas the night before Christmas, when all through the chai Not a barrel was fermenting, as they were already dry. The thiefs were all hung by the presses with care, In hopes that Bob Parker soon would be there. The wine-makers were nestled all snug in their beds, While visions of a great score danced in their heads. The cellar rats in coveralls, and I at the tap, Had...
Started 5 days, 6 hours ago (2009-12-20 06:47:00)
by hahavishnu
with no legs,he lives in a wheelchair and the homeless unit. when he vomits he does so into his lap which is then ignored to dry. he currently has the results of about four drinking sessions fermenting around his groin area.baked scaley vomit. he once came into a shop behind me and the stench was so overpowering i had to leave. merry xmas
Started 4 days, 21 hours ago (2009-12-20 16:01:00)
by Temple_Grandin
The whole health source blog drew my attention to this paper. Free full text of the paper here: http://www.ajcn.org/cgi/content/abstract/39/2/338 I had always known that cows get most of their energy from fermenting grass fibre into short-chain fatty acids (sat fat) but it never occurred to me that this would also happen in the human gut. But apparently 50g of soluble fibre will ...
Started 1 week, 1 day ago (2009-12-16 15:45:00)
by avibayer
I am brewing up a tasty stout that is happily fermenting under my kitchen table. My original plan was to add some hot peppers to the secondary, and make a spicy chocolate stout. This morning i woke up feeling more experimental. I want to divide it into five one gallon batches, and add different amounts of peppers, maybe vanilla bean or cinnamon. the point is i want each of the five to be ...
