{"id":520,"date":"2010-06-04T20:50:17","date_gmt":"2010-06-04T20:50:17","guid":{"rendered":"http:\/\/scottishcraftbrewers.org\/index.php\/?p=520"},"modified":"2014-10-22T12:00:11","modified_gmt":"2014-10-22T11:00:11","slug":"10-tips-for-successful-fermentation","status":"publish","type":"post","link":"https:\/\/scottishcraftbrewers.org\/?p=520","title":{"rendered":"10 Tips for Successful Fermentation"},"content":{"rendered":"
    \n
      \n
    1. \"fermentor\"<\/a>Use the freshest yeast possible.\n
        \n
      • Yeast is sensitive to temperature extremes and light.<\/li>\n
      • Keep refrigerated and use within 30 days of manufacture.<\/li>\n<\/ul>\n<\/li>\n
      • Culture up yeast if not at peak freshness.\n
          \n
        • If over 1 month rejuvenate with SG1.020-1.025 half litre starter, cooled to 75\u00b0F before pitching.<\/li>\n<\/ul>\n<\/li>\n
        • Use sufficient quantities.<\/li>\n<\/ol>\n<\/ol>\n

          <\/p>\n

            \n
              \n
                \n
              • Double the pitching rate for every 0.008 above SG 1.048.<\/li>\n<\/ul>\n
              • Pitch at the right time.\n
                  \n
                • The high kraeusen stage 36-72 hours after making starter is optimum.<\/li>\n<\/ul>\n<\/li>\n
                • Use the proper yeast for the beer type.\n
                    \n
                  • Select the appropriate yeast for the style and the actual fermentation temperature. http:\/\/beersmith.com\/Yeasts\/Yeasts.htm<\/li>\n
                  • More flocculant ale yeast = Clearer, maltier beer.<\/li>\n
                  • Less flocculant ale yeast = Drier, estery, fruity beer.<\/li>\n
                  • More flocculant lager yeast = Clearer, full-bodied beer.<\/li>\n
                  • Less flocculant lager yeast = Drier, colder-fermenting, longer to be bright.<\/li>\n<\/ul>\n<\/li>\n
                  • Use the correct fermentation temperature.\n
                      \n
                    • Culture yeast at 75\u00b0F, not fermentation temperature.<\/li>\n
                    • Introduce the starter into your wort both at 75\u00b0F.<\/li>\n
                    • Then adjust to proper fermentation temperature.<\/li>\n<\/ul>\n<\/li>\n
                    • Perform proper aeration.\n
                        \n
                      • Lack of aeration: lag time increase, prolonged fermentation, high final gravities, Off flavours.<\/li>\n
                      • At 75\u00b0F, no threat of oxidation from vigorous aeration, CO2 produced will purge any oxygen.<\/li>\n
                      • More flocculant yeasts need more aeration.<\/li>\n<\/ul>\n<\/li>\n
                      • Keep your fermentation temp constant.\n
                          \n
                        • The temp changes at night can result in premature flocculation and stuck fermentation.<\/li>\n<\/ul>\n<\/li>\n
                        • Don’t rack prematurely.\n
                            \n
                          • Results in a high gravity.<\/li>\n
                          • Wait until ~90% sugars are attenuated for a 2nd fermentation.<\/li>\n
                          • Top-fermenting yeast should not be harvested until 50% sugars are attenuated.<\/li>\n<\/ul>\n<\/li>\n
                          • Avoid a prolonged yeast storage.\n
                              \n
                            • Ensure that yeast cells are maintained in a minimal metabolic state, unaffected by stress.<\/li>\n
                            • During storage, yeast uses endogenous reserves for basal functions.<\/li>\n
                            • Depletion of these reserves due to a delayed storage and exposure to cold stress or ethanol stress may affect subsequent fermentation performance.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<\/ol>\n

                              Dr. Heng-Cherl Yom<\/p>\n","protected":false},"excerpt":{"rendered":"

                              Use the freshest yeast possible. Yeast is sensitive to temperature extremes and light. Keep refrigerated and use within 30 days of manufacture. Culture up yeast if not at peak freshness. If over 1 month rejuvenate with SG1.020-1.025 half litre starter, cooled to 75\u00b0F before pitching. Use sufficient quantities.<\/p>\n","protected":false},"author":1,"featured_media":1123,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2},"_links_to":"","_links_to_target":""},"categories":[1],"tags":[],"class_list":["post-520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/scottishcraftbrewers.org\/wp-content\/uploads\/2010\/06\/fermentor.jpg?fit=492%2C873&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5fZ16-8o","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/scottishcraftbrewers.org\/index.php?rest_route=\/wp\/v2\/posts\/520"}],"collection":[{"href":"https:\/\/scottishcraftbrewers.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scottishcraftbrewers.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scottishcraftbrewers.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/scottishcraftbrewers.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=520"}],"version-history":[{"count":21,"href":"https:\/\/scottishcraftbrewers.org\/index.php?rest_route=\/wp\/v2\/posts\/520\/revisions"}],"predecessor-version":[{"id":1124,"href":"https:\/\/scottishcraftbrewers.org\/index.php?rest_route=\/wp\/v2\/posts\/520\/revisions\/1124"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scottishcraftbrewers.org\/index.php?rest_route=\/wp\/v2\/media\/1123"}],"wp:attachment":[{"href":"https:\/\/scottishcraftbrewers.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scottishcraftbrewers.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scottishcraftbrewers.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}