Fermentation stages

[Klamer1]

So I've heard about the one fermentation stage where you leave it in the glass for 2 1/2 weeks. Then I've heard about the two stage fermentation where you go bucket- 4 days to glass- 14 days. Now does this all depend on the type of beer or effect the beer in a different way using one of these methods ?

 

[Kent88]

I think that the most recognized stages of fermentation really focus on the yeast. First the yeast get used to the new environment, then they go through aerobic respiration (yeast population increases rapidly, oxygen is used), then they go through anaerobic repiration (without oxygen, alcohol and carbon dioxide are made), then the yeast run out of sugar or the environment becomes intolerable and they go dormant.

If you don't want to get that technical, I think of the usual procedure being I add yeast, then krausen (lots of foam forms on the top, might need a blowoff tube), then things calm down for somewhere between 4 to 11 days while the airlock activity slows, then I bottle and carbonation starts.

I don't really know how much experience you have or how much research you've done. Maybe you're confusing fermentation with terms describing aging, lagering, and bottle-conditioning? Unless you are making a potent, high-gravity beer, or using a slow yeast, fermentation is usually done within 15 days and many brewers leave it in one fermentation vessal the entire time. This is known as primary fermentation.

Some people like their beer to age a little while, maybe to clear it up or lager it at certain temperatures, or they might want to add fruit, hops, or spices, so they will transfer their beer to another fermenter after about 2 weeks in primary into what is usually referred to as secondary. If the beer is really strong, like a barleywine or imperial stout, yeast might still be actively fermenting the beer in secondary. If a source of fermentable sugar is added, the yeast will work on that.

Jumping ahead to after bottling, when the beer is left in the bottle after carbonation is done for at least a week or so, usually that is referred to as bottle conditioning, which many believe makes their beer better.

Hope that clears it up a little. By no means is that a complete list of terms, but it might help you along the way,

 

[jethro55]

Here is a link to some great info about "How to Brew" by John Palmer http://www.howtobrew.com/sitemap.html
If your read chapters 1-3 you'll get used to some of the main terms.


I think the question here is about "processes" for getting from the fermenter to the bottle. Yes, there are two main processes.

In the first, the beer is left in the primary fermentation vessel until it is ready to bottle. And in the second, the beer is left in primary until just before the vigorous ferment is completed and then transferred to a secondary vessel for clearing. Home brewers have lots of reasons to choose one way over the other. Some think that one way is better than the other. It is an endless debate. Both ways produce beer of the same quality.


In both cases, the beer is transferred to a bottling bucket that simplifies bottling. That happens when final gravity is confirmed and the brewer is satisified that it is ready to bottle.

The time it takes to have it ready to drink depends a lot of things. In addition to beer style, important players are the health and quantity of yeast, temperature, and %ABV level. Those are often overlooked by beginners.

 

[unionrdr]

First, you have primary fermentation. Since many folks use Single Stage Fermentation, or primary only, I retitled the vigorous beginning of fermentation initial fermentation. That time after the lag phase, or that time when the oxygen you dissolved into the wort before pitching the yeast helps the yeast cells reproduce into sufficient numbers to begin visible fermentation.. This vigorous beginning to fermentation is the initial fermentation referred to. If your primary fermenter has a decent seal, & the rapid bubbling slows or stops, only this initial fermentation is done. It'll now slowly, uneventfully creep down to FG, or Final Gravity. Depending on the size & health of the yeast pitch, & pitching the yeast within 10 degrees of current wort temp, The wort can ferment out in as little as 10 days, or take as much as 3 weeks or so for the average gravity ale. Higher gravity ales can take longer to finish fermenting.
Then there's bulk priming. Simply stated, this is where the beer that's finished fermenting & allowed 3-7 days to clean up any by-products of fermentation & settle out clear or slightly misty before racking to the bottling bucket. Then a weighed amount of sugar is added to 2C of water boiled a couple minutes. Stir in the sugar off the heat till the water goes clear again. Then cover & cool a bit while you get the bottling bucket sanitized, etc. While the beer is racking into the bottling bucket, I let it fill up a few inches before pouring the priming solution into the swirling surface of the beer. Finish racking & attach the sanitized bottling wand to the bottling bucket. Sanitize your bottles & begin filling/capping.
When that's done, I box the bottled beers to sit at room temp for 3 weeks on average before fridging them for 5-7 days. This will allow any chill haze to form & settle out like a fog & compact the trub/yeast on the bottom while creating an equilibrium between the Co2 in the head space & in the beer.