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 pressurized fermentation

    • 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

  • 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

  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

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:

  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

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