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

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

A yeasty preference is an undesirable smell, particularly when the yeast is autolyzed. Beer with a yeasty smell is typically defined by high pH, dark color as well as poor foam efficiency.