Beer tools recipes and fermentation instructions

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Beer tools recipes and fermentation instructions

Postby river water brewing » Wed Feb 04, 2009 12:47 am

I am new to this site (and brewing in general) but I love the details listed in the recipes. However I rarely see any notes about recommended fermentation schedules. For example for a lager (but the same question applies to ale recipes):

Primary fermentation for 2 weeks @ 55 degrees
Secondary fermentation for 4 weeks @ 45 degrees

How would a new guy go about figuring out the best fermentation for any given recipe?
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Postby jawbox » Wed Feb 04, 2009 10:10 am

Fermentation is the brewers choice, there are no set exact temperatures and time. There are too many variable that would affect fermentation:
-Viability of yeast
-Yeast count pitched (see mrmalty for calculator)
-Temperature
-Adequate oxygenation


I would like to see a fermentation schedule just so I don't have to put that info in notes. As for fermentation schedules refer to any books you have, you can also go to wyeast or white labs site. They will have recommended temperatures for each of their yeast strains.

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