The Fermentation Process
The cooled wort is transferred into the fermentation vessel with the yeast already added. And depending on whether one is making an ale or a lager beer – the temperature settings and the period of time it will have to be subjected on said temperature will vary. For an ale beer, it will have to stay for around 2 weeks with 20 degrees centigrade of temperature for the fermentation vessel; for a lager beer, it will have to stay at around 6 weeks with temperature settings of 9 degrees centigrade. During the fermentation process, the vessel is sealed off. Carbon Dioxide is produced as the pressure is also building up inside the vessel. It is in this part where the beer will get most of its carbonation. The fermenter, though sealed off, will allow carbon dioxide to flow out. This will prevent outside air from entering and contaminating the stray yeasts. When the fermentation process is about done, the bottom of the fermenter will have most of yeast found there – and effect that is also produced by the cooling process the beer is subjected to right after the process. The yeast may be used for the next sets of beer – but most be replaced when it will already produce a different taste. Since most of the solids are already in the bottom, the beer is then pumped out from the fermenter and filtered for any remaining residues. After which, the beer is taken to another process that will raise its level of carbon dioxide. |
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