Homebrew Fermenting Supplies

Fermentation can take several weeks depending on the type of beer that you are making as well as the type of yeast that you are using. The process also requires different environments depending on the yeast that you are using. For instance, if you are making ale, the wort should maintain a constant temperature of 20 C (68 F) for two weeks. If you are making a lager, the temperature should be at 9 C (48 F) for six weeks.

Once the fermentation is done, the beer is cooled to 0 C (32 F) to allow the remaining active yeast to settle at the bottom of the vessel together with the other proteins and debris. This is done to make it easier to pump out the beer without the solids mixing with the beer before its level of carbonation is adjusted when the final product is bottled or kegged.

Fermentation is a crucial step in making beer. Just imagine. Without the fermentation process, we will only be able to drink a bitter-sweet wort. Where is the fun in that?

Please remember that the fermentation times, temperature and cool down temp are suggested averages - you should always make sure that you follow your homebrew recipe for more specific information.