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Fermentation
Fermentation
Each yeast type has a range of During the initial stage of fermentation
temperatures, which produce the best the yeast uses the oxygen to multiply,
fermentation rate, and balance of when the oxygen is gone the yeast
flavours. The brewer must adjust these starts to produce alcohol. Adding
temperatures to suit their environment. oxygen throughout the wort cooling
It is often necessary to adjust the into fermenter will produce maximum
temperatures several times during the yeast growth and a faster fermentation.
year, as the local conditions change. Reducing the oxygen level will slow
The two areas under the brewer’s down fermentation but over several
control are the temperature at which generations can have a bad effect on
the fermentation starts and the the yeast, greatly reducing viability.
maximum temperature the
fermentation is allowed to reach.
3) Wort Fermentability
a) Start Temperature
Wort fermentability is the ratio of
If the temperature at which the yeast is fermentable sugars to non-fermentable
added to the wort is too low the initial sugars and can be altered by changing
fermentation rate will be slow, if the the mashing temperatures and times.
temperature is too high the yeast can The results are often noticed more by
be ‘shocked’ and will produce a beer the effect it has on the final gravity
with a poor flavour. that can be reached rather than the
fermentation rate.
b) Maximum Temperature
50
1) Slow Start
Gravity/Temperature
40
40
degrees above that required it is best to
30 leave the beer and just cool it. If the
gravity is over two degrees above that
20
required it is advisable to rouse the
10 beer to promote further fermentation.
0
1 2 3 4 5 6 7
Day Gravity Tem p.
50
2) Sticking Fermentations
Gravity/Temperature
40
Mixed Yeasts