Fermenter / Batch Fermentation

Make Your Own Fermenter

My beer fermenter was not airtight ?
When fermenting my beer it was not airtight at all.. Should i toss the beer ? Will it make me sick ?

How do i make a homemade fermenter?
i wana make some mead. yum

How long can you leave homemade beer in the primary fermenter?
On occasion I'm out of town for a week or two, what is the longest you should leave the beer in the primary fermenter?

While making your own beer is it necessary to sterilize the water added after pouring wort into the fermenter?

Is it ok to use a 5 gallon secondary fermenter for 2.5 gallon batch of hefe?
i am a noob. I am brewing a hefe for 2.5 gallons for the first time. all my other times I have brewed 5 gallons. I know using a 5 gallon primary bucket for a 2.5 gallon batch is ok. but what about a 5 gallon secondary?? the only reason i am fermenting using a secondary is to add fruit to my hefe. if i wasnt adding fruit then i would leave it in primary for double the time. if it is bad to use such a big secondary, is there anyway i can add fruit without secondary fermentation, and get the same effect as if i did add it in secondary. such as adding the fruit juice to primary once the fermenting slows down?? thanks a lot i posted the same question on here and homebrewtalk.com at the same time lol...so i get twice as many opinions and advice. thanks.

At what point do I add priming sugar to my secondary fermenter and avoid potential oxygen exposure?
I have read lots on when to rack to a secondary but I am planning on adding the priming sugar to the secondary just prior to bottling. If I do this will i risk oxygen exposure? Could I add CO2 when adding the priming sugar, wait till it dissolves and then bottle immediately?

General design of fermenter and production medium?

Is my yeast alive after 2 months in the fermenter?
Okay, kind of 2 questions here. I've left my brew in the fermenter for about 2 months now. Should my yeast still be alive when I bottle? I need to carbonate in the bottle with priming sugar. Also, do I need to wash my never used bottles before I bottle?

Homebrewing and primary fermenter questions?
Primary fermenter started bubbling within a few hours after I pitched the dry wine yeast activated for 3 4 hours . It's been two days and now it bubbles tube going into a glass of bleach water solution every few seconds. I can see tiny bubbles forming all around the top of the fermenter, and there is a layer of foam floating on top. 1 Do I stir the fermenter or just let it be? Stirring will increase surface area and so forth.. but it's a bit hard because my fermenter is big and I have a tub running out of the top. 2 Is there any way to tell right now if what I have is wine yeast fermenting, or if it is vinegar bacteria, or something else? 3 When it is finished fermenting, do I decant the wine, leaving the lees? or should I take some lees along to the secondary fermenter? I read that there is active yeast at the bottom and failing to put some of this into the secondary fermenter might result in a stuck fermentation.

Homebrew yeast: stir it into the brew or simply sprinkle over the top of the liquid in the fermenter?
We've been stirring the yeast into the beer but I think that sprinkling the yeast over the top and letting it work its own way through the liquid might be the best way to go. Any thoughts?

How to make an inexpensive wine fermenter?
I am wanting to put together a homemade wine fermenter. I do not want to buy the $70 150 kits they sell. I've also already seen the pages where they list about 100 supplies you need to buy to make them but I have also seen the pages where you can use household items to make wine. I am wanting to assemble a kit that will make a quality taste but does not have to be great. If anyone knows information or where I can find information it would be very appreciated. Thanks.

I am making a homebrew lager but have added too much water to the fermenter?
I have a finished volume of 25 ltrs it was supposed to be 21ltrs will this effect my lager brew? the surplus amount is all water is there any way to correct this, i have no more ingredients to add

Should I rack my beer from a secondary fermenter to a tertiary fermenter?
I'm brewing a honey lager and I'm curious about the aging of a lager beer. I've never used lager yeast before so I'm not sure what to do. I've got my beer fermenting now at 47 degrees F and I'm getting a lot of sedimentation after about a week. I'm wondering if I should rack it again to a fresh carboy. I've already got about an inch of sediment on the bottom, maybe more. I know that there probably isn't an exact answer to this question, but I'd like to hear some pros and cons for racking my beer again. If you have experience with beer brewing, I'd appreicate your insight. Thanks.

Techniques for tranfering primary beer to aging fermenter without putting air into it?

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