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As it is the stage which contains the majority of the activity (the first 3-4 days 90% of fermentable sugars are consumed), it is also the stage when the majority of waste products are produced by the yeast. The temperature control over this period plus the variety of yeast used will have the largest affect on the flavour profile of the beverage. Obviously ...


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Nope. Beer will fight very hard to be beer. :) Your beer will not taste exactly like planned, but if it is bubbling then you are off to a good start. Kolsch uses a lager yeast and they are happy with the colder temps. As the beer warms up the yeast will also warm up and work faster, but keep the temps reasonable! A lower amount of water will mean that ...


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One of the major points of making wine is to make an alcoholic beverage. The primary fermentation stage is when the majority of the fermentable sugar in the must is converted by Saccharomyces yeast, through fermentation, into ethanol and CO2: C6H12O6 -> 2C2H5OH + 2CO2


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An idea I want to try and would like comments on is to insulate the fermentation vessel and put a coil of pipe though the vessel. Then using a thermostatically controlled valve run incoming mains water to cool the ferment. This water will be consistently cold as mains pipes run through the ground whose temperature changes little between summer and winter ...



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