Reliable Information on Home Beer Brewing

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


How long can you leave homemade beer in the primary fermenter?
5 8 days seems right from what I know.What are the unwanted results.< > < > < > < >

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?

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 ?

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

Adding Sugars in two stages to the primary fermenter when brewing high gravity beers.?
After several atempts at a high gravity Russian Imperial Stout without what I would call sucsess . my fermentation stops after about a week. I used 2 vials of White Labs liquid Irish Ale yeast. Fermentation started within 24 hours and krausened to a large head within 36 hours then slowed down within 7 days I racked into my secondary and fermentation never resumed I re Inoculated with 2 Wyeast Acctivator packs still nothing and Its been 48 hours in the secondary. my starting gravity was 1.100 .The guy at my local brew supply is a huge fan of high gravity beers and he told me he holds back adding all the sugars to his wort and actuly ferments the first part as a starter then adds the rest of the sugars in a second wort after the yeast is at full kraussen to the primary fermenter . Has anyone ever heard of this .It sounds genius ,Using the first part as your starter.Also Is there anyway to restart what I already have or should I just go ahead and keg it

General design of fermenter and production medium?


What is the difference between a demijohn and a fermenter?
What is the difference between a demijohn and a fermenter?

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


Can I use a brand new, sanitized utility bucket as my primary fermenter?
I want to make a couple of smaller batches of wine ie 2 gallons and the primary fermentation bucket that I have is a seven gallon. Can I use a brand new utility mop type bucket that I got at Menards as my primary?Now wait, I understand the whole food grade thing, but why do I have to have an airlock on my primary? I was on winemaking.jackkeller.net and he indicates that a sanitized piece of muslin is more than enough of a cover for a primary.If any of you care to contact me directly, I'd appreciate learning from someone with experience. youmightbe yahoo.com Thanks Corvato...I can accept that, but yet some instructions indicate that the must should be stirred daily...doesn't that defeat the purpose of the airlock?

Homebrew fermenter / Fermenator size?
I have an opportunity to get a 14.5 gallon fermenator very cheap, but I'm not sure if it's too big. Right now I only do 5 6 gallon batches but intend to move to 10 gallon batches within a year. Will the 14.5 be too big for me right now? Will there be too much headspace until I make the move to 10 gallon batches?

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.

Why are there no bubbles coming through fermenter airlock?
Been fermenting for 3 days now, had a look inside and it looks and smells right, loads of creamy foam, krusen i think. But i haven't see a bubble coming through airlock, i thikn the CO2 must be leaking out of the seem where the airlock inserts.

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

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