How many stages are there in the fermentation process?
After the yeast is inoculated, it resumes its physiological activity under the condition of oxygenation of the wort. They use the amino acids in the wort as the main nitrogen source and fermentable sugars as the main carbon source for respiration. Of course, they also get energy from the wort to reproduce. At the same time, a series of metabolic by-products are produced. Finally, alcohol fermentation is carried out under anaerobic conditions.
How long does the beer need to ferment?
But, we can change certain conditions to shorten or extend this time frame. For example, control the fermentation temperature. It depends on the yeast strain you use and what you are looking for in a beer.
Control the fermentation temperature
During low-temperature fermentation, the vigorous fermentation temperature of beer yeast is around 8°C. During medium-temperature fermentation, the vigorous fermentation temperature of beer yeast is about 10-12°C. When high-temperature fermentation is carried out, the vigorous fermentation temperature of beer yeast is 15-18°C.
As the fermentation temperature increases, the fermentation cycle will be shortened. But, the increase in the number of metabolic by-products will affect the flavor of the beer. Also, it is easy to be infected with bacteria. If the fermentation temperature is too low, the fermentation may stop. You need to extend the fermentation time to reach the normal fermentation level.
The temperature of fermentation needs to be controlled within a reasonable range. For example, if the fermentation temperature of yeast is 18-22°C, the temperature should be controlled at 19-20°C. Specific circumstances must specific analysis. The most popular yeast in the brewing world is Kviek. It can ferment beer above 30°C. Of course, this will not affect the taste of beer.
Two main beer fermentation technologies
Bottom fermentation technology
Top fermentation technology
How do I know when the beer has finished fermentation?
There is only one way to know whether the beer is fermented, and that is to use a hydrometer or refractometer. They can help you check the sugar content in wort/beer. When the beer maintains a stable specific gravity (SG) reading, it indicates that the fermentation has been completed.
What should I do after the beer fermentation is complete?
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