Hi,
I posted last week about a beer of mine fermenting with Wyeast 1318 London Fog that was still fermenting over two weeks in.
Gravity appears pretty stable now at 1.008, although if I tilt my head a little to the left I could maybe say it's dropped to 1.007 now. Regardless, there is still constant activity in the airlock. I thought I was going insane when I thought I felt a carbonation prickle in the gravity sample, but it occurred to me that it could actually be carbonating in the fermenter. A brewer told me yesterday that there could be just enough pressure in the fermenter with the airlock to allow some CO2 to be absorbed into the beer, and that makes a lot of sense and would explain what's going on
Just curious if anyone had this happen?
Also, I'm bottle conditioning and wonder whether I should drop my priming dose a little to account for the carbonation already there?
Cheers
Heya! I've been using Kveik yeast lately, and it's been great.
The only thing that is making it hard for me to use it more is the temperature.
After 48h, my 35C fermenter (300L non insulated conical) goes down to 28 - 26C, and it slows the fermentation so much that it ends up taking more time that most of my other strains.
I've been thinkin about either making an insulating jacket, or getting the largest heating seed mat that people use for microgreens. They're spillproof and relatively easy to store when not in use. Running hot water through the coil is not an option ATM.
Any inputs? Thank you!
Was stoked to grab a 2gal fermenter bucket and dive into the small-batch scene. Yesterday in the warmth of my home (and not in cold garage exile) I brewed a simple El Dorado SMaSH. I cooled in my sink, transferred to my new bucket and went to put the lid on. It doesn't fit. I pitched my yeast, wrapped the top with saran wrap to keep the lid intact, but only placed on top of the bucket. I put in my airlock and put it in my fermentation chamber.
To emphasize the El Dorado my plan was to dry hop 5 days prior to bottling - but with a lid that doesn't fit and fermentation likely to be well complete 12 days in, my fear is that I'll expose the beer to oxygen and no more CO2 will be produced to push it out. Any suggestions?
Here is a picture of the substance I am asking about. Thank you in advance for the help!
Edit: My assumption is that it is just smaller chunks of grain that got through the filter in my mash tun, but again, I am no expert. Just wanted to give a bit of my thoughts.
I am doing a series of fermentation on cider. I have alcohol by volume data which peaks at about 4% ABV. From the data I was able to generate a best fit curve (asymmetric sigmoidal, 5 PL, X is log(concentration). The x axis is the time in hours (the concentration/dose), the y axis is the resulting alcohol level. Should I take a derivation of alcohol level to obtain the fermentation rate which would loosely approximate a Gaussian distribution allowing me to use conventional analytical methods? Or should I perform a different statistical test. I am only familiar with the more basic statistical analyses that can be performed on Gaussian distributions.
I am using the software Prism9 which comes with a number of built in functions.
Thank you for your help!
Edit: Please let me know if my approach is fundamentally wrong.
Hello everyone, I generally focus on things like noots, but I also research diet, exercise, longevity, etc. I am 18M, and have a couple of questions regarding soy. Mostly the phytoestrogenic compounds.
Since the estrogenic compounds favour the estrogen beta receptors, which are present mainly in bones, would eating soy beans help with maintaining/strengthening bones more than if I were to not eat soy? Or are there some other ERb agonism risks?
Also, would there be some sort of feedback loop like there is with exogenous test?
Could the ERb agonism free up some estrogen from the receptors which would in turn raise estrogen plasma levels which could lead to more ERa agonism or even a decrease in test?
Why does soy get so much hate nowadays? Is it cause people hear the word phytoESTROGEN and they say f no I don´t want that?
And at last but not least, I´ve heard fermented soy like tofu is supposed to be the proper way to eat soy. Could someone please explain a bit further why the fermentation process makes it ´´edible´´.
Thank you all in advance for the replies
I read an article somewhere that said you can lacto ferment a honey drink to where it's not really alcoholic, but more just like a refreshing drink. Of course they didn't give instructions. I do a lot of salt ferments, but I get confused when sugars get involved. Does anyone have any guidance on how I might do this as a wild fermentation?
If you would add an extra step of an essence/toner in your skincare routine to provide your skin with extra brightening, anti-aging or hydrating benefits, would you prefer a fermented essence like The Missha Time Revolution or The Neogen or even the Kikumasamune High Moist Lotion or would you go for non fermented essences which contain something like Hyaluronic acid or Propolis extract like the Hado Labo or the Cosrx Propolis Synergy toner, if you aren't having any fungal acne?
Wanting some sweetness from a BBA stout without the cloying-ness of lactose. Thought of isomalt but couldn’t find anything on if it would work. Any suggestions?
Hey guys I am curious as to when the best time is to add non-fermentable sugars to my mead. Would you add them before aging or wait all the way up until bottling? I’d love some insight! Thanks!
What is the best way to go about this? I have a 6.5gal batch that I want to bottle carb. It's fermented completely dry at .980 and I would like to backsweeten in secondary without restarting fermentation as I plan on bottle carbing, so I'll need to be precise with my honey additions. I plan on using erythritol to sweeten.
I have decent experience in making sauerkraut type fermentations and kefir. I'm now looking for ways to reduce sugars in fruit juices with out making them boozy. I love booze but I'm going start an elimination diet soon so no booze for a while :(
My main objective is to combine high polyphenol fruits and fruit juices (blueberries, pomegranate, sour cherries etc.) and ferment them to reduce sugars as close to zero as possible. I can only think of LAB type fermentation with 1.5-2% salt or maybe even kickstart the fermentation with sauerkraut juice. I'm thinking that in order for the bacteria to thrive they'll need something besides the fruit juice so maybe I'll add some pureed fruits like granny smith apples and berries. Any suggestions? Thanks.
I’m trying xylitol. Any other recommendations?
I just got into fermentation and brewing this lockdown and I have absolutely fallen in love with it. I started selling my brews from home because I was unemployed after graduation (right before covid) and I'm now looking to make it a full time job. Any advice for scaling up production and the brew business as a whole? Im currently selling Gingerale and Tepache. I'm not looking to sell Kombucha as there are a few small companies that do it in my city already. Any other suggestions? (From India btw)
Is there a good soluble, Non-fermentable fiber out there?
How to make a longer lasting non-fermented hot sauce? Most online resources say a bottle will last about a week, especially if garlic or onions are added. Any advice here?
I have a lot of peppers and lots of sauce already made plus don’t have a lot of free time at the moment, Wanted to understand if I’d be good to just dehydrate and freeze them and then process in sauces when I’m out of current ones
Id expect People to contemplate them more occasionaly considering how stabilizing might be complicated for some people
Well, maybe that's an exaggeration. I've been fermenting for years, and lately social isolation has me making every meal and avoiding restaurants. It's been great on my gut.
A few restaurants have opened up for takeout, and a non-fermented beans-and-rice dish I ordered made my stomach incredibly bloated. It took a couple digestive pills and an hour of waiting it out on the couch for me to feel better. Thinking maybe the problem was the dish itself, I ordered a dish that was mostly quinoa at another restaurant, also non-fermented. Same bloating happened.
The next day I went back to making all my meals with my lovely ferments: homemade whole-grain sourdough bread (fermented in its entirety) with cultured butter and homemade berry jam, plus coffee and soaked almond milk for breakfast; fermented brown rice and lentils, fish, salad, cheese, wine, dark chocolate and some homemade kombucha for lunch and dinner.
My stomach is happy again.
Wanting some sweetness from a BBA stout without the cloying-ness of lactose. I thought about isomalt but couldn’t find anything on if it would work. Probably would dissolve super well. Any suggestions?
