Troubleshooting

Something not right? Don't panic. Most problems have simple fixes.

🧘 First, Relax

Homebrewing is forgiving. Most "problems" either fix themselves, don't affect the beer much, or have simple solutions. The beer is almost certainly fine.

Quick Jump

Fermentation Issues Off-Flavors Clarity Problems Carbonation Issues Brew Day Problems Spice Issues

Fermentation Issues

Possible causes:

  • Airlock not sealed properly
  • Lid not seated correctly
  • CO2 escaping elsewhere
  • Yeast is slow to start (less common)

What to do:

  1. Check all seals. Press down on lid, make sure stopper is snug.
  2. Look for foam or activity inside the fermenter.
  3. Gently swirl the fermenter to rouse the yeast.
  4. If still nothing after 72 hours AND no visible activity, consider pitching more yeast.
💡
Fermentation can happen without visible airlock activity if there's a leak somewhere. If you see foam or sediment forming, fermentation is working even without bubbles.

How to tell: Gravity readings are stable but higher than expected FG.

Possible causes:

  • Temperature too cold (yeast went dormant)
  • Yeast health issues (old or stressed yeast)
  • Not enough yeast pitched
  • Fermentation may actually be done (high mash temps = less fermentable wort)

What to do:

  1. Warm up the fermenter to 68-72°F.
  2. Gently swirl to resuspend yeast.
  3. Wait a few more days and check gravity again.
  4. If still stuck, pitch fresh yeast.

What's happening: Foam is pushing through the airlock or popping the lid off.

Cause: Very active fermentation + not enough headspace in fermenter.

What to do:

  1. Replace airlock with a "blowoff tube" (hose into a jar of sanitizer water).
  2. Clean up any mess with sanitizer.
  3. Wait it out—active phase usually calms down in 24-48 hours.

This is actually a sign of healthy, happy yeast. Not a bad problem to have.

Probably fine if:

  • It's a thin white layer (normal yeast or proteins)
  • It appeared early in fermentation
  • The beer smells normal

Might be infection if:

  • It's fuzzy or has colors (green, black, pink)
  • It smells sour, vinegary, or rotten
  • It appeared late or keeps growing

What to do: If it smells and tastes okay, it's probably fine. Proceed with bottling. If it's clearly moldy or smells bad, you may need to dump it (sorry).

Off-Flavors

Cause: Yeast byproduct that wasn't cleaned up. Often from rushing fermentation or cold temps.

Fix:

  1. Warm the beer to 68-72°F.
  2. Gently swirl to resuspend yeast.
  3. Give it another 3-5 days—yeast will often clean it up.

Prevention: Don't rush fermentation. Let it sit at proper temperature for the full two weeks.

Cause: Intermediate fermentation compound. Usually means fermentation isn't fully complete.

Fix: Same as diacetyl—warm it up, swirl, give it more time. Yeast converts this to ethanol when given a chance.

Prevention: Let fermentation complete fully before bottling.

Cause: Fermentation temperature too high. Yeast produces more of these at warmer temps.

Fix: Mild levels will mellow with time. Strong solvent flavors don't really go away.

Prevention: Ferment at the yeast's recommended temperature range. For US-05, that's 59-75°F, ideally 64-68°F.

Cause: Normal yeast byproduct, especially with certain strains.

Fix: Usually scrubs out during fermentation and conditioning. If it persists, more time typically helps.

Prevention: Some yeast strains are just sulfury. It almost always goes away.

Cause: Oxygen exposure after fermentation. Splashing during transfer, too much headspace, or slow leaks.

Fix: Can't be fixed once it happens. Drink the beer sooner rather than later.

Prevention: Minimize splashing when transferring finished beer. Fill bottles to proper level. Store cool.

Cause: Bacterial infection, usually from poor sanitation.

Fix: If it's just slightly tart, some people enjoy it. If it's strongly sour or vinegary, it's likely not salvageable.

Prevention: Sanitize everything that touches the beer after the boil. See sanitation guide.

Cause: Over-spiced. This is exactly what the tincture method is designed to prevent!

Fix: Time can help mellow strong spices. Blending with unspiced beer (if you have some) can dilute it.

Prevention: Add tincture gradually, taste as you go. Start with less than you think you need.

Clarity Problems

Possible causes:

  • Still in suspension (yeast, proteins)
  • Chill haze (proteins that cloud when cold)
  • Starch haze (incomplete conversion during mash)
  • Infection (rare)

Fix options:

  • Time: Most haze settles out eventually
  • Cold conditioning: Chill bottles for a week+ before serving
  • Fining agents: Gelatin or isinglass (for future batches)

Important: Haze doesn't affect flavor. If it tastes good, drink it!

Cause: Normal! That's yeast that settled after carbonation.

What to do:

  • Store bottles upright so sediment settles to bottom
  • Pour gently, leaving the last bit in the bottle
  • Or swirl and drink the yeast—it's nutritious!

Carbonation Issues

Possible causes:

  • Not enough time (give it 2-3 weeks minimum)
  • Too cold (yeast won't carbonate below 60°F)
  • Not enough priming sugar
  • Bad seal on bottle caps
  • Dead yeast (rare)

What to do:

  1. Make sure bottles are at room temperature (65-75°F)
  2. Wait another week
  3. Gently flip each bottle to rouse yeast
  4. If still flat after 4 weeks, caps may not be sealing

Possible causes:

  • Too much priming sugar
  • Bottled before fermentation was complete
  • Infection (wild yeast or bacteria eating residual sugars)

What to do:

  • Mild overcarbonation: Chill bottles well before opening, open over sink
  • Severe/continuing: Carefully vent each bottle by cracking cap slightly, then reseal
  • If bottles are bulging: Refrigerate immediately—cold slows CO2 production
⚠️ Safety First

Severely over-carbonated bottles can explode. If bottles are bulging or gushing violently, put them in a cooler or plastic container in case of breakage.

Cause: Uneven distribution of priming sugar or yeast.

Prevention:

  • Stir priming sugar solution in gently but thoroughly
  • Avoid pulling from very bottom (where yeast settles) first or last
  • Use a bottling bucket with spigot above the bottom

Brew Day Problems

Too high (above 160°F):

  • Enzymes may be damaged
  • Add cool water to bring temp down
  • Extend mash time to compensate
  • Beer may be sweeter and fuller-bodied

Too low (below 148°F):

  • Conversion will be slower but still works
  • Add heat carefully, stirring constantly
  • Beer may be thinner and drier

Good news: The mash is forgiving. Anywhere from 148-160°F will make beer. It just affects the final character slightly.

During the boil: Turn off heat, let it calm down, then resume at lower heat. Keep a spray bottle of water handy—a quick spray can knock down foam.

Prevention:

  • Watch the pot carefully when it first starts boiling
  • Use a larger pot with more headspace
  • Add a drop of cooking oil (controversial but works)
  • Keep a wooden spoon across the pot (helps break surface tension)

Cause: Not extracting enough sugar from the grains.

Quick fix: Add a bit of DME (dry malt extract) to boost gravity. Or just accept a slightly lower ABV beer.

For next time:

  • Make sure grains are properly crushed
  • Stir the mash well to avoid dry spots
  • Sparge with hot water after lifting the bag
  • Extend mash time

Options:

  • More ice: Keep adding ice to your water bath
  • Stir constantly: Moves hot wort past cold pot walls
  • No-chill method: Put lid on, leave overnight, pitch yeast tomorrow (works fine)
  • For next time: Consider an immersion chiller

Spice Issues

Possible causes:

  • Not enough tincture added
  • Spices in tincture weren't potent enough
  • Tincture didn't extract long enough

Fix: Make more tincture and add more. The beauty of the tincture method is you can always add more later (even after bottling, in your glass).

Options:

  • Wait: Spice intensity often mellows with time
  • Blend: Mix with unspiced beer if you have some
  • Accept it: Some people like strong spices—share with them!

Prevention: Add tincture very gradually. Start with half what you think you need.

Cause: The vodka base is noticeable when using a lot of tincture.

Solutions:

  • Use higher-proof vodka so you need less volume
  • Let the tincture sit longer so more spice extracts
  • The alcohol flavor should be masked by beer, but if not, use less tincture

Still Stuck?

Most problems work themselves out with patience. When in doubt: taste it. If it tastes okay, it probably is okay.

For issues not covered here, homebrewing communities are incredibly helpful: