Primary Fermentation in Beer（1）

Primary Fermentation is the magical time when ingredients turn miraculously into beer. It is a very lively process that is fun to experience firsthand with all its ups and downs.

What Is the Purpose of Primary Fermentation?

Without Primary Fermentation, you will be drinking a sickeningly sweet beverage. Without your yeast workforce, there will be no alcohol to speak of.

During this phase of brewing is where the yeast gets to do their alchemy. You should give them a good environment to work in. They won’t disappoint.

What Happens During Primary Fermentation?

The main effects of Primary Fermentation fall into the following events:

• Your wort becomes devoid of oxygen. The yeast sucks it up.

• Your wort tends to become more acidic.

• You will get a population explosion of yeast.

• They will generate alcohol and CO2.

• They will also create some by-products, with some more desired than others.

• They will convert most of the sugars. The more efficient the strain of yeast, the “dryer” the resulting beer.

• “Kräusen” starts to form in the headspace of your fermenting vessel.

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What Is Kräusen?

Kräusen is a by-product of the active stage of fermentation. Because the yeast releases a lot of gas, loose insoluble materials rise up to the surface of the wort. It looks like a foamy head filled with debris. This debris is a collection of grain husks, hops, proteins, tannins, and the like.

What Is Needed for Primary Fermentation to Start?

Here is a list of things to consider to start your Primary Fermentation right:

• Pitch Your Yeast in the vessel of choice.

• Prime the yeast at your wort’s temperature.

• The wort should be around the target fermentation temperature. This makes the yeast as comfortable as possible.

• Seal Your Vessel.

• Rock Your Vessel. This oxidizes the wort. You need to do this to prepare the conversion process.

• Store the Vessel in a cool and dark place right around the target temperature.

What Are the Primary Fermentation Temperatures?

Always check your recipe’s instructions. But you can always follow the following general rules:

• Ales: 62 to 75°F (17 to 24°C)

• Lagers: 46 to 58°F (8 to 15°C)

You can start fermenting lagers at ale temperatures. Just make sure that when the process has advanced, you cool the wort to the recommendation.

Lagers take longer to ferment because the cold slows a lot of things down, even yeast.