Brewing Tips
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Brewing Tips
Tips for successful fermentation:
- USE THE FRESHEST YEAST POSSIBLE; YEAST IS SENSITIVE TO TEMPERATURE EXTREMES AND LIGHT. MAKE A STARTER CULTURE IF YOUR YEAST IS CLOSE TO, OR PAST DATE.
- USE THE PROPER YEAST FOR THE BEER YOU ARE BREWING. YEAST IMPARTS AS MUCH CHARACTER TO YOUR BEER AS EVERY OTHER INGREDIENT. LEARN ABOUT YEAST STYLES AND CHARACTERISTICS, DON'T BE AFRAID TO EXPERIMENT. ASK QUESTIONS AND DO THE RESEARCH!
- USE THE CORRECT FERMENTATION TEMPERATURES. START FERMENTATION AROUND 78-80 DEGREES, AND KEEP ALES AROUND 70 DEGREES WHILE THEY FERMENT. BOTTLE CARBONATION HAPPENS BEST AT THIS SAME TEMPERATURE.
- AERATE THAT WORT! LACK OF WORT AERATION AT PITCH TIME INCREASES LAG TIME, PROLONGS FERMENTATION, RESULTS IN HIGH FINAL GRAVITIES AND CAUSES OFF FLAVORS.
- DON'T RACK PREMATURELY. TRANSFERRING BEER TOO EARLY CAN RESULT IN A HIGH FINAL GRAVITY. WAIT UNTIL 90 PERCENT OF THE SUGARS ARE ATTENUATED BEFORE RACKING TO A SECONDARY FERMENTER.
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