Greetings from the South Pacific the home of fine hops and adventuresome craft beer experiments. I have questions about the fermentation process which involves starting at 17 C and slowly increasing to a max temperature say 27c .This was prescribed for a Belgian Strong Ale I have just bottled . Is it recommended that process be applied to all homebrews or just some like the higher alcohol brews?
Fermentation temperature
- Thread starter tryhard
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The reccomend fermenting temperature is mainly dependent on the yeast strain used, but also the style of beer to some extent. Alcohol strength doesn't really come into it.
Very rough rule of thumb;
Lagers 8 - 14°c, Ales 18 - 21° c, Belgian Ales a bit higher, Kveik even higher still, but its best to be guided by the recipe. For instance, many 'Lager' kits can use an ale yeast so tend to be fermented at low ale temps.
Very rough rule of thumb;
Lagers 8 - 14°c, Ales 18 - 21° c, Belgian Ales a bit higher, Kveik even higher still, but its best to be guided by the recipe. For instance, many 'Lager' kits can use an ale yeast so tend to be fermented at low ale temps.
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