Tips for Minimizing Beer Fermentation Losses - External

• Avoid Oxygen And Contamination

You can avoid oxygen and contamination by using a clean, sanitized fermenter. A fermenting bucket with a lid will do the trick, but if you don’t have one or don’t want to buy one, use a blowoff tube to keep air out of your beer. To prevent contamination, use sanitizer to clean your equipment before using it and make sure all materials are non-porous so fermentation is contained inside the fermenter; this includes glass bottles!

• Check The Thermometer Regularly

The temperature of your fermentation is one of the most important factors in determining how successful it will be. It’s also one of the easiest things to control. You can set your fermenter at a warm but steady temperature, or use a thermometer to ensure that it stays where it needs to be. If you do not keep an eye on this, however, your homebrew may become overly fermented, or under-fermented and vinegar-like in flavor—both possibilities can ruin the batch.

• Keep An Eye On The Beer

If you have a batch of beer that is fermenting too slowly, check to see if the temperature is too low. If this is the case, add hot water at about 110°F to raise the temperature and get things going again. If your batch seems to be fermenting faster than it should, try adding another yeast pack or two for less attenuation (to retain more carbonation) and a little extra flavor in order to slow down the process.

Preventing Beer Loss During Fermentation Will Help You Make Great Tasting Beer.I hope the above suggestions can bring you a lot of help, cheers!Remember that no matter what type of homebrewer you are—from beginner brewer to advanced home master—the most important thing is that you enjoy yourself and have fun in the process.