10 Tips for Successful Fermentation

    1. fermentorUse the freshest yeast possible.
      • Yeast is sensitive to temperature extremes and light.
      • Keep refrigerated and use within 30 days of manufacture.
    2. Culture up yeast if not at peak freshness.
      • If over 1 month rejuvenate with SG1.020-1.025 half litre starter, cooled to 75°F before pitching.
    3. Use sufficient quantities.

      • Double the pitching rate for every 0.008 above SG 1.048.
    1. Pitch at the right time.
      • The high kraeusen stage 36-72 hours after making starter is optimum.
    2. Use the proper yeast for the beer type.
      • Select the appropriate yeast for the style and the actual fermentation temperature.
      • More flocculant ale yeast = Clearer, maltier beer.
      • Less flocculant ale yeast = Drier, estery, fruity beer.
      • More flocculant lager yeast = Clearer, full-bodied beer.
      • Less flocculant lager yeast = Drier, colder-fermenting, longer to be bright.
    3. Use the correct fermentation temperature.
      • Culture yeast at 75°F, not fermentation temperature.
      • Introduce the starter into your wort both at 75°F.
      • Then adjust to proper fermentation temperature.
    4. Perform proper aeration.
      • Lack of aeration: lag time increase, prolonged fermentation, high final gravities, Off flavours.
      • At 75°F, no threat of oxidation from vigorous aeration, CO2 produced will purge any oxygen.
      • More flocculant yeasts need more aeration.
    5. Keep your fermentation temp constant.
      • The temp changes at night can result in premature flocculation and stuck fermentation.
    6. Don’t rack prematurely.
      • Results in a high gravity.
      • Wait until ~90% sugars are attenuated for a 2nd fermentation.
      • Top-fermenting yeast should not be harvested until 50% sugars are attenuated.
    7. Avoid a prolonged yeast storage.
      • Ensure that yeast cells are maintained in a minimal metabolic state, unaffected by stress.
      • During storage, yeast uses endogenous reserves for basal functions.
      • Depletion of these reserves due to a delayed storage and exposure to cold stress or ethanol stress may affect subsequent fermentation performance.

Dr. Heng-Cherl Yom

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