# Fermentation

## Overview

Fermentation profiles let you plan and save multi-stage fermentation schedules with temperature control. Define primary fermentation, secondary, cold crashing, and conditioning phases to achieve consistent results across batches.

## How to Use

1. **Create Profile**: Go to Profiles → Fermentation → tap + button
2. **Name Your Profile**: Use descriptive names (e.g., "Lager 10°C Primary")
3. **Add Fermentation Steps**:
   * Tap "Add Step" for each phase
   * Select step type (Primary, Secondary, etc.)
   * Set temperature and duration
   * Add ramp time if needed
4. **Configure Pressure** (if applicable):
   * Enable the Pressurized toggle at the profile level (this enables pressure fields for all steps)
   * Set pressure for each step
5. **Save Profile**: Store for future use
6. **Apply to Recipe**: Select when planning fermentation in recipes

## Step Types

### Primary

Main fermentation phase where most attenuation occurs

* Set the **Days** field for the step duration (typically 3-14 days depending on style)
* Temperature based on yeast strain
* Most critical phase for flavor development

### Secondary

Optional conditioning phase for clarity and maturation

* Often at same or slightly higher temperature
* 7-30 days typical (set via the **Days** field)
* Allows yeast cleanup of fermentation byproducts

### Tertiary

Additional aging or special treatment phase

* Extended aging for strong beers
* Fruit or dry hop additions
* Temperature may vary based on purpose

### Cold Crash

Rapid cooling to drop yeast and clarify beer

* Drop to 0-4°C (32-39°F)
* 2-5 days typical (set via the **Days** field)
* Improves clarity significantly

### Carbonation

Controlled temperature for priming sugar carbonation

* Usually room temperature 18-22°C (64-72°F)
* 7-14 days for bottle conditioning (set via the **Days** field)
* Not used for force carbonation

### Conditioning

Final maturation at serving or cellar temperature

* Lagers: 0-4°C (32-39°F) for weeks/months
* Ales: 10-15°C (50-59°F) for flavor development
* Strong beers: Extended aging periods

## Common Fermentation Profiles

### Ale - Standard

1. **Primary**: 18°C (64°F) for 7 days
2. **Secondary**: 20°C (68°F) for 7 days
3. **Cold Crash**: 2°C (36°F) for 3 days

### Ale - Quick

1. **Primary**: 19°C (66°F) for 5 days
2. **Diacetyl Rest**: 22°C (72°F) for 2 days
3. **Cold Crash**: 2°C (36°F) for 2 days

### IPA/Hoppy Beers

1. **Primary**: 17°C (63°F) for 7 days
2. **Dry Hop**: 18°C (64°F) for 5 days
3. **Cold Crash**: 2°C (36°F) for 2 days

### Lager - Traditional

1. **Primary**: 10°C (50°F) for 14 days
2. **Diacetyl Rest**: 18°C (64°F) for 3 days (ramp 2 days)
3. **Lagering**: 2°C (36°F) for 28 days (ramp 5 days)

### Lager - Fast

1. **Primary**: 12°C (54°F) for 10 days
2. **Diacetyl Rest**: 18°C (64°F) for 2 days (ramp 1 day)
3. **Cold Crash**: 0°C (32°F) for 5 days (ramp 2 days)

### Belgian Ale

1. **Start Low**: 18°C (64°F) for 3 days
2. **Free Rise**: 24°C (75°F) for 7 days (ramp 3 days)
3. **Conditioning**: 20°C (68°F) for 14 days
4. **Cold Crash**: 2°C (36°F) for 3 days

### Saison

1. **Start**: 20°C (68°F) for 3 days
2. **Ramp Up**: 27°C (81°F) for 7 days (ramp 4 days)
3. **Hold High**: 28°C (82°F) for 7 days
4. **Cool Down**: 20°C (68°F) for 7 days

### Wheat Beer

1. **Primary**: 17°C (63°F) for 7 days
2. **Secondary**: 18°C (64°F) for 5 days
3. **Conditioning**: 15°C (59°F) for 7 days

### High ABV/Imperial

1. **Primary**: 18°C (64°F) for 14 days
2. **Free Rise**: 21°C (70°F) for 7 days
3. **Secondary**: 20°C (68°F) for 21 days
4. **Conditioning**: 15°C (59°F) for 30 days
5. **Cold Storage**: 5°C (41°F) for 60+ days

## Temperature Ramping

### What is Ramping?

Gradual temperature change over specified time

* Prevents yeast shock
* Mimics natural temperature changes
* Important for lager brewing

### When to Ramp

* **Diacetyl Rest**: Slow rise for lagers
* **Cold Crashing**: Gradual cooling prevents stress
* **Belgian Styles**: Controlled rise for ester production

### Ramp Rates

* **Fast**: 1-2°C per day
* **Medium**: 0.5-1°C per day
* **Slow**: 0.25-0.5°C per day

### Managing Steps

* **Reorder Steps**: Steps can be reordered using move up/move down buttons.

## Pressurized Fermentation

The **Pressurized** toggle is set at the profile level. Enabling it adds pressure fields to all steps in the profile.

### Benefits

* Suppresses ester formation
* Allows higher fermentation temperatures
* Faster grain-to-glass
* Natural carbonation

### Common Pressure Settings

* **Lagers**: 10-15 PSI (0.7-1.0 bar)
* **Ales**: 5-10 PSI (0.3-0.7 bar)
* **Start Low**: Begin at 5 PSI after 24-48 hours
* **Increase Gradually**: Add 2-3 PSI every 2 days

### Pressure Fermentation Profiles

**Lager Under Pressure**:

1. **Primary**: 15°C (59°F) at 12 PSI for 10 days
2. **Condition**: 15°C (59°F) at 15 PSI for 5 days
3. **Cold Crash**: 2°C (36°F) at 15 PSI for 3 days

## Tips for Success

1. **Start Conservative**: Begin with manufacturer's recommended temperatures
2. **Monitor Progress**: Check gravity to determine phase transitions
3. **Be Patient**: Don't rush temperature changes
4. **Keep Notes**: Record what works for your system
5. **Yeast Health**: Proper pitch rates and nutrients are crucial
6. **Temperature Control**: Invest in reliable temperature control

## Troubleshooting

**Off-Flavors?**

* Check fermentation temperature was maintained
* Verify sufficient time for cleanup phases
* Consider adding diacetyl rest

**Slow Fermentation?**

* Increase temperature slightly
* Check yeast viability and pitch rate
* Ensure proper oxygenation

**Poor Clarity?**

* Extend cold crash duration
* Lower cold crash temperature
* Consider fining agents

**Under-Attenuated?**

* Raise temperature for final days
* Extend primary fermentation
* Check mash temperatures were correct

## Profile Management

* **Set as Default**: Star/mark a fermentation profile as your default.
* **Copy**: Duplicate a profile.
* **Reset**: Reset default profiles to factory settings.

## Related docs

* [Fermenting](/batches/fermenting.md)
* [Recipe Designer](/recipes/designer.md)


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