Thor
Well-Known Member
In your view, does this adequately summarize fermentation for ales (vs. lagers)? I realize this is simplistic, and volumes can be written about this depending on the variety of ale, etc, but I wanted to sanity check my generalizations (is it sane to check one's generalizations? hmmm...)
This comes from lots of reading on these boards, plus the bibles (Palmer, Papazian) and my own modest brew experience to date.
FERMENTATION IN...
- Primary: Until the krausen begins to subside or when bubbling slows to more than once a minute. Generally a week or so, sometimes less.
- Secondary: Two weeks, to help clear and condition the beer. Also helps to remove certain off-flavors (e.g. banana flavor).
- Bottling: Two to four weeks, longer is better (relative to taste). Carbonation generally in about a week or so.
- Comments: Some believe fermentation in a primary with a blowoff tube helps remove impurities and, thus, off tastes from a brew. Some prefer glass to plastic (buckets), but there are mixed views. Splashing or otherwise oxidizing after yeast is added is detrimental to taste.
- Exceptions: darker, higher SG worts such as certain stouts, porters, etc. benefit from longer secondary fermentations. Barley wines can/should be aged far longer (months, years). Shorter fermentations can still yield satisfactory ale, but they would likely taste better with more conditioning.
Appreciate the feedback. Happy Thanksgiving, all!
This comes from lots of reading on these boards, plus the bibles (Palmer, Papazian) and my own modest brew experience to date.
FERMENTATION IN...
- Primary: Until the krausen begins to subside or when bubbling slows to more than once a minute. Generally a week or so, sometimes less.
- Secondary: Two weeks, to help clear and condition the beer. Also helps to remove certain off-flavors (e.g. banana flavor).
- Bottling: Two to four weeks, longer is better (relative to taste). Carbonation generally in about a week or so.
- Comments: Some believe fermentation in a primary with a blowoff tube helps remove impurities and, thus, off tastes from a brew. Some prefer glass to plastic (buckets), but there are mixed views. Splashing or otherwise oxidizing after yeast is added is detrimental to taste.
- Exceptions: darker, higher SG worts such as certain stouts, porters, etc. benefit from longer secondary fermentations. Barley wines can/should be aged far longer (months, years). Shorter fermentations can still yield satisfactory ale, but they would likely taste better with more conditioning.
Appreciate the feedback. Happy Thanksgiving, all!