Fermenter / Batch Fermentation

Make Your Own Fermenter

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?

When homebrewing, should I wait until I reach my final gravity before transferring to a secondary fermenter?

What are the optimal conditions that should be given to the fermenter system?

Is my secondary fermenter air-tight?
What I'm planning on using for a secondary fermenter came with my kit as a bottling bucket. It is identical to the primary fermenter except it has a spigot about 1" off the bottom of the bucket in an attempt to make it easier to bottle the beers. When I bottled my last batch also my first batch, didn't use a secondary fermenter I didn't notice any beer leak out or anything. The spigot has rubber circles on the inside and outside of it, kind of like washers when talking about bolts and nuts.Basically, provided I use a good lid, would this bucket be good for a secondary fermenter?

General design of fermenter and production medium?

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.

Lower part of my fermenter is warmer than the top half?
this morning I added 2 gallons of cold water to my wort when I put it in the fermenter. the wort was about 120 degrees when I put it into the carboy and after I added the cold water I would say it was about 80 90. I added the yeast at this point. now I'm noticing that the top half of the carboy is about 65 while the bottom is about 75. did I screw this thing up or is my beer ok?

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

Some vodka was sucked through my S Airlock into my fermenter where I'm making apple wine. Problem?
From what I can find online, the purpose of using vodka over water is that the vodka won't hurt the wine should this happen.

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 do you make a fermenter?
I have a biology assignment which is 'make your own fermenter' and im not sure how

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

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.

What is so good about conical fermenters?
Is it worth buying one.

Google News will be listed here

Go Articles will be listed here