Equipment Glossary Acknowledgements


Site Map
Introduction
Section 1
Brewing Your First Beer With Malt Extract
1 A Crash Course in Brewing
2 Brewing Preparations
3 Malt Extract and Beer Kits
4 Water for Extract Brewing
5 Hops
6 Yeast
7 Boiling and Cooling
8 Fermentation
9 Fermenting Your First Beer
10 What is Different for Brewing Lager Beer?
11 Priming and Bottling
Section 2
Brewing Your First Extract and Specialty Grain Beer
Section 3
Brewing Your First All-Grain Beer
Section 4
Formulating Recipes and Solutions

 

 

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Chapter 8 - Fermentation

8.2.2 Primary or Attenuative Phase

The primary or attenuative phase is marked by a time of vigorous fermentation when the gravity of the beer drops by 2/3-3/4 of the original gravity (OG). The majority of the attenuation occurs during the primary phase, and can last anywhere from 2-6 days for ales, or 4-10 days for lagers, depending on conditions.

A head of foamy krausen will form on top of the beer. The foam consists of yeast and wort proteins and is a light creamy color, with islands of green-brown gunk that collect and tend to adhere to the sides of the fermentor. The gunk is composed of extraneous wort protein, hop resins, and dead yeast. These compounds are very bitter and if stirred back into the wort, would result in harsh aftertastes. Fortunately these compounds are relatively insoluble and are typically removed by adhering to the sides of the fermentor as the krausen subsides. Harsh aftertastes are rarely, if ever, a problem.

As the primary phase winds down, a majority of the yeast start settling out and the krausen starts to subside. If you are going to transfer the beer off of the trub and primary yeast cake, this is the proper time to do so. Take care to avoid aerating the beer during the transfer. At this point in the fermentation process, any exposure to oxygen will only contribute to staling reactions in the beer, or worse, expose it to contamination.

Many canned kits will advise bottling the beer after one week or after the krausen has subsided. This is not a good idea because the beer has not yet gone through the Conditioning phase. At this time the beer would taste a bit rough around the edges (e.g. yeasty flavors, buttery tones, green apple flavors) but these off-flavors will disappear after a few weeks of conditioning.

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Fermentation
8.0
Some Misconceptions
8.1
Factors for a Good Fermentation
8.1.1
Yeast Factors
8.1.2
Wort Factors
8.1.3
Temperature Factors
8.2
Re-defining Fermentation
8.2.1
Lagtime or Adaptation Phase
8.2.2
Primary or Attenuative Phase
8.2.3
Secondary or Conditioning Phase
8.3
Conditioning Processes
8.4
Using Secondary Fermentors
8.5
Secondary Fermentor vs. Bottle Conditioning
8.6
Summary
Real Beer Page

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Appendix A - Using Hydrometers
Appendix B - Brewing Metallurgy
Appendix C - Chillers
Appendix D - Building a Mash/Lauter Tun
Appendix E - Metric Conversions
Appendix F - Recommended Reading

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All material copyright 1999, John Palmer