AcknowledgementsEquipmentGlossary

[an error occurred while processing this directive]

 

 

[an error occurred while processing this directive]

 

[an error occurred while processing this directive]
[an error occurred while processing this directive]

Chapter 8 - Fermentation

8.2.2 Attenuative Phase

The 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.

As the attenuative phase winds down, a majority of the yeast start settling out and the krausen starts to subside.

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 that will disappear after a few days of conditioning.

revious Page

ext Page

[an error occurred while processing this directive]

 

[an error occurred while processing this directive]