Fermentation temperature control is the single most important thing you can do that will make the most dramatic improvements in your beer. And it can be a big problem, especially when brewing in the Deep South. Winter brewing is great but summer brewing can be brutal in the 100°+ days. Without tempe

Once the wort has cooled to the correct temperature, generally between 18 and 22 ºC (65 to 71 degrees Fahrenheit), it can be transferred to the fermentation vessel. The wort then needs to be aerated to introduce oxygen. This typically takes about ten minutes.Once the yeast has been added to the wort

Unitanks (Universal Tanks)Developments continued during the late 1800s with upright cylindrical vessels, some with sloping or conical bottoms. In 1960s a breakthrough in technology advanced a new principle—primary fermentation and maturation could be carried out in the same vessel. The breakthrough