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
Create Profile: Go to Profiles → Fermentation → tap + button
Name Your Profile: Use descriptive names (e.g., "Lager 10°C Primary")
Add Fermentation Steps:
Tap "Add Step" for each phase
Select step type (Primary, Secondary, etc.)
Set temperature and duration
Add ramp time if needed
Configure Pressure (if applicable):
Enable pressurized fermentation
Set pressure for each step
Save Profile: Store for future use
Apply to Recipe: Select when planning fermentation in recipes
Step Types
Primary
Main fermentation phase where most attenuation occurs
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
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
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
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
Primary: 18°C (64°F) for 7 days
Secondary: 20°C (68°F) for 7 days
Cold Crash: 2°C (36°F) for 3 days
Ale - Quick
Primary: 19°C (66°F) for 5 days
Diacetyl Rest: 22°C (72°F) for 2 days
Cold Crash: 2°C (36°F) for 2 days
IPA/Hoppy Beers
Primary: 17°C (63°F) for 7 days
Dry Hop: 18°C (64°F) for 5 days
Cold Crash: 2°C (36°F) for 2 days
Lager - Traditional
Primary: 10°C (50°F) for 14 days
Diacetyl Rest: 18°C (64°F) for 3 days (ramp 2 days)
Lagering: 2°C (36°F) for 28 days (ramp 5 days)
Lager - Fast
Primary: 12°C (54°F) for 10 days
Diacetyl Rest: 18°C (64°F) for 2 days (ramp 1 day)
Cold Crash: 0°C (32°F) for 5 days (ramp 2 days)
Belgian Ale
Start Low: 18°C (64°F) for 3 days
Free Rise: 24°C (75°F) for 7 days (ramp 3 days)
Conditioning: 20°C (68°F) for 14 days
Cold Crash: 2°C (36°F) for 3 days
Saison
Start: 20°C (68°F) for 3 days
Ramp Up: 27°C (81°F) for 7 days (ramp 4 days)
Hold High: 28°C (82°F) for 7 days
Cool Down: 20°C (68°F) for 7 days
Wheat Beer
Primary: 17°C (63°F) for 7 days
Secondary: 18°C (64°F) for 5 days
Conditioning: 15°C (59°F) for 7 days
High ABV/Imperial
Primary: 18°C (64°F) for 14 days
Free Rise: 21°C (70°F) for 7 days
Secondary: 20°C (68°F) for 21 days
Conditioning: 15°C (59°F) for 30 days
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
Pressurized Fermentation
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:
Primary: 15°C (59°F) at 12 PSI for 10 days
Condition: 15°C (59°F) at 15 PSI for 5 days
Cold Crash: 2°C (36°F) at 15 PSI for 3 days
Tips for Success
Start Conservative: Begin with manufacturer's recommended temperatures
Monitor Progress: Check gravity to determine phase transitions
Be Patient: Don't rush temperature changes
Keep Notes: Record what works for your system
Yeast Health: Proper pitch rates and nutrients are crucial
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
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