Primary Fermentation: This is the initial stage where yeast converts most of the sugars into alcohol and carbon dioxide. This stage is vigorous and can last from a few days to a week or more, depending on the type of beer and the yeast used.

Secondary Fermentation: After primary fermentation, the beer can optionally be transferred to a new vessel, often called a secondary fermenter. This stage is not about further significant alcohol production but rather about refining the beer. During secondary fermentation, the beer matures, flavors meld and mellow, and any remaining particles or yeast gradually settle. This process can improve the clarity and stability of the beer.

Last updated