Generally for a fermentation vessel, the yeast gather at the top and bottom of the fermentation broth, but if you give the yeast enough time, they will all run to the bottom of the fermenter and wait for you to collect as much as possible.

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

As we all know, beer fermentation needs to be carried out at a relatively low temperature, which requires the temperature of the fermentation tank to be controlled within a certain range. Fermenting in an unconditioned space can allow temperatures to drop so low during the winter months that the fer