Basic Principles for Fermenter SizingCapacity Calculation Rule:The fermenter must be at least 20% larger than the amount of beer you plan to brew.Reason: During fermentation, a thick layer called Clausen head forms (occupying approximately 20% of the volume).Example: 5 gallons of beer require a 6-6.

Anyone who has worked with brewer's yeast knows that you need to give it a comfortable working environment to maintain its function. A stuck fermentation is when fermentation stops before all the available sugars in the beer have been converted to alcohol and carbon dioxide. If the bubbles in the ai

The beer fermentation process is a normal life activity carried out by brewer’s yeast using the fermentable substances in the wort under certain conditions, and the product of its metabolism is the desired product – beer. Generally, beer fermentation technology can be divided into traditional fermen