Fermenter / Batch Fermentation

Make Your Own Fermenter

What yeast can i use and how does it rise without a fermenter??
at school we use a fermenter to help it rise but i dont have one at home, and i was wondering what yeast i can use at home and how can it rise??

How do you strain wine pulp fermentation into secondary fermenter without over oxidation if it is not in a bag
the wine pulp is in a the primary fermenter and needs to be strained

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?

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?

Should the yeast settle at the bottom of the wine fermenter when you first add it?

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?

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?

General design of fermenter and production medium?

Can you use a propane tank as a fermenter?
I wanted to know if you could take a damaged or new propane tank and use it as a fermenter for home brewing. I also wanted to know how to build a Nano brewey on a budget. under $100

My beer has been in the primary fermenter for 3 weeks and I'm ready to bottle. Can/should I add more yeast?
If I want to carbonate via secondary fermentation, should I add just a bit more yeast? I don't want to end up with bottle bombs, but I also don't want flat cider beer.Suggestions?

Would light ruin my home brew in a plastic fermenter?
My home brew is sitting in my room constant temperature in a white, plastic fermenter. Would having my ceiling light on " skunk" the beer like it would with a glass or clear fermenter?

Why the working volume of the fermenter is always less than its total volume ?
give in brief detail

Can I use a regular 5 Gal bucket as a fermenter or for priming?
Can I use a 5 Gal Bucket from the local hardware store to ferment my beer or to add the suger to prime it before bottleing. Must I buy a pale from a homebrew store that is food grade. What does good grade really mean anyway. Also would you leave your favorite suppy website.

Primary Fermenter for soy sauce and what soy cause gains through fermention?
i need to know what the primery fermentor for soy sauce is and what the property which the product gains through the process of fermnetation

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