when im making homebrew how come no matter what I do It alway stops fermintation within a couple of days, I m

Question

made a 1-gal batch and it ferminted strong for 6 day and I started with a possibility of 10% and ended with 3% making my beer 7%alc. when ever I try and due a larger batch it alway ends up stuck . is it because im using a blow off rather than an air-lock. what is the problem? Ive treid adding more yeast . starting the yeast a day ahead of time nothing works help me out please

Answer 1

The average alcohol content of most beers is around 5%

It is also important to remember that beer will not ferment over 12% alchohol.

This is the most important stage of the brewing process, the simple sugars in wort are converted to alcohol and carbon dioxide, and green (young) beer is produced. Fermentation is carried out by yeast, which is added, or pitched, to the wort at 0.3 kilogram per hectolitre (about 0.4 ounce per gallon), yielding 10,000,000 cells per millilitre of wort.

Yeast will not help the situation, and in fact is probably harming it in large doses. You may need to decrease the amount of yeat you are putting in. Fermentation is the yeast eating the sugars in the wort so once the sugars are gone, the yeast is worthless and adding more is just going to mess up your beer.

Ways to get a better fermentation process are:

- Decreasing the amount of yeast so it multiplies slower and puts out more alchohol.
- Keeping the temp around 60 degrees
- Change to a different yeast
- Doing a second fermentation

I'd suggest reading up on homebrewing, specifically the fermentation process and how to improve it.

Answer 2

CJ is on the right track. Adding more yeast does not equate to more fermentation. Common brewers yeast will typically die around 6-8% alcohol. Nutrient deficiencies typically occur when you add too much yeast and the yeast can not propagate. Air will only play a small step in the fermentation as the resulting CO2 produced will prevent air from coming in so don't worry about a blow off vs air-lock. If you really want the higher 10% alcohol, you'll need to switch to a different yeast which will change some of the taste.

Answer 3

Quite often the cause will be due to temperature (can be harder to keep a big batch at the temperature that the little brew liked). If not, is bacterial contamination upsetting the yeast?

Answer 4

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