I made some homemade ginger beer using a ginger bug and bottled in a glass flip top bottle. I brought a bottle to a friend we drank half and it has now been in the fridge sealed for a month and a half. I know that refrigeration slows down but doesn’t stop fermentation. Do i need to be concerned about it exploding if/when i try to open it now? Are there safe ways to slowly release the gas? I’ve made …

I plan on ussing a bag/balloon filled with CO2 attached to the fermenter when cold crashing. I want to calculate how big this bag needs to be. Assumptions: Fermenter Volume: 30l (23l beer) Room Temp: 20° Celsius Beer Temp before Cold Crash: 20° Celsius Beer Temp after Cold Crash: 3° Celsius How can I calculate the volume CO2 that is sucked into the fermenter? My approach was to look at the Density of CO2 at the different temperatures: 1.815 g/l …

I am fermenting an alt in my cellar using WLP036 (Düsseldorf Alt). Pitched a 2 litre starter into 21 litre 1.051 wort. Fermentation was extremely vigorous at 16 C ambient temperature for 36 hours, then dropped fast. Ambient temperature has dropped somewhat, to 14 C. White Labs list the optimum range as 65-69 F (18-21 C), but it is supposedly common knowledge that the best fermentation temperature is cooler. My question: should I move the fermentor to a warmer place, …

Total newbie here so sorry for the very basic question. I started doing a the Coopers Lager kit last night (using the standard Coopers Homebrew start kit set up). It said in the instructions to add the yeast and ferment at 21-27 degrees C however I added the yeast and have been leaving it ferment around 14-18 (my back shed) as I read a comment that lager tastes nicer when brewed 11-18. Feeling kinda silly about that now though, should …

I've been having luck brewing kombucha this past year and am interested in trying out ginger beer since I have been lead to believe the processes are quite similar (besides the 1 way valve for 1F). Whenever I've brewed kombucha I've stopped 2F after 3-5 days simply by putting the bottles in the fridge. However, I've read a few instructionals on ginger beer that recommend pasteurizing. Is there a difference with a ginger beer bacterial culture (vs a SCOBY for …

I don't have space for a freezer, and I live in a tropical country. Which kind of yeast is appropriate for fermenting at higher temperatures? And which styles are best for these yeasts?

I'm planning to brew a California common "steam" beer. I will be using a bottom fermenting lager yeast, specifically Wyeast 2112 California Lager. This is intended for a warmer fermentation, up to 68 degrees(F). My question is, what will happen if I ferment at 70 degrees? Alternatively, I could move it outside, which would lower the average temperature, yet introduce far more variability. Bad idea? Or should I just give up and find some ale yeast?

I live in a tropical country and don't have an extra freezer, but I want to comeback to homebrewing. I'll dare to brew at high temperatures and would like to find ways to get a decent tasting beer. Here are some tips that I collected, can you give some more tips and recommendations? Recipes Try to brew English bitters or Belgian ales. If you like (I don't) saison is best. Yeast Strains Some strains support better high temps. Here is …

On the kegerator website, I found this method to make a "cheat lager": To brew a great “hybrid” lager, I’d recommend using one of the following yeast strains: White Labs WLP001, Wyeast 1056 or SafAle US-05. It’s also important to ferment as cool as you can within the range of the yeast you choose. However, don’t get too cold, as you’ll drop your yeast out of suspension and stall your fermentation. Once the fermentation is complete, rack or bottle it …

I am building a fermentation fridge based on an STC1000. Clearly if I had a heating side to it I would no doubt be better able to control the temperature; but I am not sure whether the heating element that I'm getting will be in in time for my next brew and I just got to thinking ... do I really need a heating element? My point being that given that in my own circumstance the fridge would be located …

I am curious how everyone controls the temperature of their primary, especially those that live in the warmer climates. In Florida, where the temperatures can soar and remain in the 90's and above for months, it can be a challenge to keep the house at what is considered "acceptable" temperature for fermentation.

First time brewing. I have a IPA in a 6.5 gallon bucket fermenter with US-05 pitched into it. I've got the fermenter in the basement and temperature probe taped to the side of the bucket. Ambient room temperature is around 72°F. The temperature of the probe has been slowly climbing and is at 73.5°F (23°C) this morning. Going on 48 hours since pitching. Steady pulse of bubbling every half second or so in the blowoff container. Should I try and …

I started a fermentation 24 hours ago and it has increased the temperature from 22°C to 28°C in the last 8 hours. Additionally the gravity dropped from 1.060 to 1.024 already which seems insanely fast for a brew that is supposed to end at 1.017. I'm using a Fermzilla with pressure kit and put the insulation jacket on immediately, I guess that's where the temperature rise came from? Is this gravity drop normal? It seems insanely fast to me.

It is well known that ester formation in beer is mainly a factor of temperature. Higher fermentation temperatures produce more esters. (Other factors play a role as well, such as the yeast's genetic proclivity to ester formation, pitching rates and dissolved oxygen (DO) levels, but if these are considered equal, temperature is the primary controlling factor.) Lately I have been brewing some Belgian ales with POF+ Belgian yeasts, which causes me to wonder: is the formation of spicy phenols also …

I am getting way too fruity of a flavor in my IPAs from this yeast. I am assuming this is because I am pitching at too high of a temp, but I'm not really sure. Any suggestions for how to solve this, whether it be a correct pitching temp or something else. Thanks!

So I pitched a cider and the yeast blitzed through the batch in 48 hours (SG=1.050, FG=1.000). I noticed that the temperature went from 72F to over 76F during the fermentation (I really don't have a way to control the temperature of the carboy, the room temperature was 70F). So, my question is, how does the accelerated fermentation effect the taste of a brew? I sampled the final product and it seems to be ok, about what I would expect …

Looking for suggestions on brands of aquarium heaters to use in a fermentation chamber I've built. My set-up is a 60 qt Igloo cooler with a custom foam insulation top cut to allow for a 5 to 6.5 gallon carboy. Fill it up with about 5-6 gallons of water. I have a Johnson Digital Temperature Controller with a thermowell. During the summer I'll use the temp controller to just monitor the temperature and use frozen water bottles floating in the …

I'm living in Singapore where the ambient temperature fluctuates between 28 and 33 C most days. In the back of my apartment where I keep my fermentor, the temperature should be pretty stable around 30. I've tried brewing a couple of beers using ice packs to maintain a temperature around 20 degrees. For my next batch, I would like to try something that works naturally in these temperatures, rather than fighting my environment. I understand saisons and farmhouse ales are …

sorry if this is a question that’s been answered already. I’ve just completed a brew for a Belgian saison using wyeast 3724 and I’ve suffered the all to common stall that this yeast so often experiences. As the ambient temp in my home is circa 19c, I decided to try and kickstart the yeast back into action by raising the temp (this yeast is happier in the late 20s and up to 32 according to wyeast site). So I invested …

For my birthday, I asked my sister for a Digital Temperature Controller. Rather than buy the one from Norther Brewer, I found what I thought was a better deal from Pex Supplies. However, it looks like the one I got isn't exactly the same. What I thought I was getting was the ability to plug a freezer into the controller, and the controller into an outlet. However, the one I got is quite confusing. Maybe it is that, just more …