Bottom fermentation: Difference between revisions
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When a [[beer]] is fermented at colder temperatures (41°F–50°F, 5°C–10°C) the [[yeast]] work less vigorously and produce a lighter and cleaner product. This cooler [[fermentation]] is known as | When a [[beer]] is fermented at colder temperatures (41°F–50°F, 5°C–10°C) the [[yeast]] work less vigorously and produce a lighter and cleaner product. This cooler [[fermentation]] is known as lagering and is used for [[lager|lagers]]. | ||
This cooler ferment does not create the traditional "crust" on top of the wort which a vigorous [[top fermentation]] produces. Instead, the yeast clump together lower down in the fermenting beer. | This cooler ferment does not create the traditional "crust" on top of the wort which a vigorous [[top fermentation]] produces. Instead, the yeast clump together lower down in the fermenting beer. | ||
Revision as of 21:41, 4 September 2017
When a beer is fermented at colder temperatures (41°F–50°F, 5°C–10°C) the yeast work less vigorously and produce a lighter and cleaner product. This cooler fermentation is known as lagering and is used for lagers.
This cooler ferment does not create the traditional "crust" on top of the wort which a vigorous top fermentation produces. Instead, the yeast clump together lower down in the fermenting beer.
Bottom fermentations can last 10-14 days, unlike a top fermentation which generally finishes in 3-4 days.