Beer fermentation: first and secondary, fermentation temperature and timing. Types and features of beer fermentation - bottom and top, primary and secondary

Hello, Dear Alexander, the old moonshiner and novice brewer Yuri is writing to you again :) I am somewhat perplexed by the current practice of homebrewers (and I carefully study their correspondence on the forums that I was able to find) on fermentation technology, more precisely, the division into phases: main fermentation, secondary fermentation, carbonation. In the book Technology of Malt and Beer, published by a team of Czech authors in 1958, two phases are considered everywhere: main fermentation and post-fermentation with one transfer to post-fermentation (which, however, is divided into post-fermentation and maturation itself. I’ve been reading this book for about 15 years, I wonder why Kuntze didn’t come up with another name for his work :). So, that’s what I do, after the main fermentation, about three days, I pour the beer into an airtight container and after a couple of weeks I enjoy my creation, I try to do it without adding glucose, using residual sugar , that’s what the Czechs taught me :) I don’t understand why pour it into some kind of secondary fermentation, wait for something, and then add sugar and yeast again? By the way, in this article you write that Kunze is talking about the same thing. The technology of closed fermentation with water seals is amazing!!! Remember, Kunze and my favorite Czechs write that it is necessary to skim off the yeast foam every 3 - 6 hours; in the old days, beer simply fermented in a barrel without a cork and the foam simply came out on its own, and the brewer only topped up the barrel with wort or water, they do the same now and “stupid” Americans (they ferment the wort in conical water bottles filled to the top with wort and a wide hose through which the foam is removed) everything ingenious is simple. I would very much like to know your opinion on these issues. And I’ll really be bold and allow myself to disagree with your ironic attitude towards refrigerated plates, expressed a couple of years ago on the Teddy Beer forum, the Czechs claim that the oxidation of the wort, so necessary for proper foaming and improving the taste, is possible only at high temperatures of the wort, which is occurs on plates, and effective aeration is possible with low temperatures, after cooling, these are two different processes, I was amazed how a very experienced home brewer, not that I am a novice dropout, calls a photo of an ordinary refrigerated plate in the attic of a brewery a container for fermenting Belgian lambricks, based on the fact that large gaps are left in the roof and neither who didn't correct him. (May this person forgive me if he suddenly reads my writings:)) And lastly, I would very much like to know your opinion about the shelf life of homemade “horse” beer. both the Czechs and Kunze write about its low biological stability and the need for rapid use. But all the home brewing documents unanimously talk about its long shelf life; however, I haven’t read this from you. Perhaps it is dense, with a high degree of fermentation and will last a long time, but that’s what our people love :) ordinary beer, like the Czech Prazdroj, with a strength of 3 degrees and an initial density of 13%, how is it? Thanks in advance. if you could share your thoughts, novice brewer and experienced moonshiner, Yuri

The main step for preparing the popular foam alcohol is fermentation. Sugars that are in the fermenting mass are converted into alcohol, carbon dioxide and other components due to the action of microorganisms.

How does one of the most important stages in brewing take place? What is the optimal temperature at this stage? Are there any special features?

The central stage of brewing begins with the addition of yeast to the wort. Under their influence simple sugars are converted to alcohol and carbon dioxide. The duration and temperature of alcohol fermentation depend on what type of alcohol is required to be obtained as a result.

At this stage, several processes can be distinguished: primary And secondary. The primary, or main, fermentation process begins the moment the yeast culture is added. During the process, the wort becomes foamy. After some time, 5-10 days, the yeast settles in the fermentation tank. After this, the alcohol is transferred to the fermenter to prevent the settled dead yeast cells from spoiling the taste of the final product. In this case, the wort is freed from hop sediment, grain particles and tannins.

The primary stage takes place in a special room - a fermentation room, where fermentation tanks, in which the beer wort is located. Such fermenters are well insulated and located next to the fermentation cellar to ensure the independent flow of “young” beer.

The temperature in the fermentation room is maintained at 4-6 degrees. With the help of supply and exhaust ventilation, carbon dioxide released during the fermentation process is removed.
Secondary fermentation has its own nuances that are worth paying attention to.

Secondary fermentation, or kreusening, is used to produce lagers. After pumping the “young” drink into containers for cold storage, actively fermenting beer is added to it with an additional portion of yeast.

With this, carbon dioxide is formed and the undesirable consequences of primary fermentation are eliminated.How long does beer ferment in this case?Secondary fermentation of alcohol can last from a week to two months. Brewers can filter the yeast based on the style of spirit and place it in special tanks for maturation.

Also at this stage, pasteurization can be carried out, which will make the drink more transparent and have a longer shelf life.Both primary and secondary fermentation affect the density of the beer and how many degrees the beer will have in the final result.

Beer fermentation temperature table

The temperature of the process depends on what type of alcohol should be - top or bottom fermentation, as well as on what variety you want to get.

What is top-fermented beer

The oldest type is alcohol obtained by overhead fermentation. The process got its name due to the fact that yeast cultures do not separate for a long time after budding and form colonies. Bubbles of carbon dioxide accumulate on such colonies, which, in turn, pushes clusters of yeast masses to the top.

It requires higher temperatures than alcohol, which is produced using bottom fermentation. The yeast Saccheromyas Cerevisae is used for this fermentation. They are related to bottom-fermenting yeast, but their optimal temperature is much higher and is 14-28 degrees. Thanks to the high temperature, yeast cultures grow much faster, and accordingly, the process itself is accelerated many times over. Not required for top fermentation special devices for instant cooling.

This technology is usually used for the production wheat varieties, and also for varieties with a high alcohol content. This alcohol matures very quickly, but has a very short shelf life.Fast fermentation was a necessity at one time. Before the invention of refrigeration units, only a small amount of breweries had suitable “cold” conditions for fermentation of the drink.

English ales, as well as many Bavarian and Belgian alcohols, are produced in this way. One of the pleasant additions to this method is natural carbonation, which makes the alcohol more foamy and “playful”.

Today, the production of a top-fermented drink is attracting more and more interest, especially for those who produce beer at home. The increased number of craft breweries and less sophisticated production equipment make such alcohol more profitable to produce.

Did you know? Bottom-fermented beer has a low alcohol content, interesting and bright taste, and most importantly, long shelf life.

What is bottom-fermented beer?

The modern method of preparation is the preparation of alcohol using bottom fermentation. This method is characterized by a more complicated process of working with yeast cultures. For such fermentation, a room is required that will maintain an optimal temperature of 4-9 degrees.

During bottom fermentation, fewer bacteria are produced and, accordingly, the entire process takes longer. The infusion of the drink takes much longer than with top fermentation. The drink also requires a much longer period of time for the fermentation process itself and subsequent storage. Optimal temperature for this process 6-10 degrees is considered. In this case, the yeast does not rise to the top, but settles to the bottom.

Many manufacturers prefer this particular method of brewing, since from a commercial point of view it looks more expedient, and the alcohol obtained in this way has more pleasant flavors.
Alcohol, which is produced using bottom-fermentation yeast, belongs to the “lager” style, and the most popular varieties are Pilsner and black.

Getting a “foamy” drink is not an easy task and requires a lot of serious and thorough approach at all stages - from the selection of yeast culture to bottling. Fermentation, as a central part of production, is a very demanding process, an error during which will render the final product unfit for consumption.

If you are going to use one of the fermentation methods, of course, you should consult with professional brewers, be patient and have specialized literature.

If there are “experienced” brewers among you, be sure to share your preferences and tips with “newbies” in the comments.

How long does homemade beer ferment? A question that cannot be answered in one sentence. The duration of fermentation at home depends on various factors. The main one is the chosen cooking method. Beer fermentation is divided into top and bottom. The catalyst for any of these processes is brewer's yeast.

Top fermentation

This method of maturing the product is used for special types of beer. For example, such as English porter. The first one began with him home brewing. This is due to the fact that this method of preparation did not require special refrigeration equipment, which appeared much later. Brewing beer at home using this technology continues to this day. .

With the top method of preparation, the wort must ferment at a temperature from +15 0 C to +24 0 C. A feature of this technology is the long period of yeast division after budding. The result is an accumulation of carbon dioxide in the form of bubbles that rise to the surface and resemble a cap of foam. It is this phenomenon that gives the name to the method of ripening the product.

Attention. When top-fermenting beer at home, a large amount of higher alcohols and esters is formed. They form the taste of the product and give it the aroma characteristic of the drink.

Horse ripening received its second birth thanks to the development of modern craft production. Some of the reasons why small breweries choose this technology include:

— simpler configuration of equipment necessary for production;

- high quality drink.

This beer is especially loved and popular among connoisseurs of hop products. Very often it is called “alive”.

The best yeast for making beer by top fermentation is “Saccheromyas Cerevisae”. They differ from yeast used for bottom fermentation in the temperature range of use. Their main indicator, which has a serious impact on the process, is activity. It is tested using a piece of dough mixed with this yeast and lowered into water at a temperature of 28-30 0 C. The time the ball rises to the surface of the water is an indicator of activity. It should not exceed 25-30 minutes. If the yeast is not active, it is “perked up” by mixing with sweet water. Otherwise, the fermentation process will be delayed.

The quality of the malt also plays a huge role. It is best to use malt made from wheat for this preparation.

The drink prepared in this way has a higher strength.

The process of beer maturation using the top method is shorter, but its shelf life is much shorter than the bottom method. People like to brew homemade beer this way in Bavaria, Belgium and England. In these countries it is also used for the preparation of ales, ciders and statutes.

Bottom fermentation

The bottom fermentation method takes longer. The drink matures at temperatures from +6 0 C to +10 0 C. When using this technology, a foamy cap does not collect on the surface of the product. The yeast settles to the bottom.

The drink, prepared using the grassroots method, has an expressive taste and low alcohol content.

This ripening process takes longer and requires special refrigeration equipment. Finished product has a long shelf life. Experts call this beer lager. Its most famous varieties were “Pilsner” and “Black” beer. This preparation method is used in industrial production.

Fermentation stages

The technology for preparing the drink involves two stages of maturation - direct fermentation and post-fermentation. With the horse method, the duration of the process
fermentation lasts from 3 to 5 days. With the bottom method, the drink ferments from 7 to 10 days.

During this technological stage, the sugar contained in the malt wort is broken down into carbon dioxide and alcohol under the influence of yeast. The result is young beer. Secondary fermentation is carried out to improve the taste of the product and increase strength. This stage immediately follows the filtration of the drink. It is carried out at the end of the main fermentation process.

Ripening the product allows for significantlyRaysewits quality and get rid ofoutsiderhistasteA.

Beer should ferment at this stage at the same temperature parameters as during primary fermentation. How many days the ripening process will take place at home depends on the chosen type of beer.

During the ripening stage, the following processes occur:

— dead yeast cells are removed from the hops;

- the taste of the drink improves.

If the product is not cleared of sediment after the active stage of ripening, it will become bad smell fusel oils.

The sediment obtained as a result of filtration can be used for recycling.

This is useful to know

The quality of the brewed wort is of particular importance for the maturation process. When it is prepared under the influence of high temperatures, the malt is saccharified. This is the main component in preparing the drink. Sweet wort is a breeding ground for yeast. They break down the product into carbon dioxide, which is necessary to accelerate ripening, and alcohol, which affects the strength of the drink.

You can shorten the product maturation process by:

- increase in temperature;

— increasing the dosage of yeast;

- adding sugar to the wort.

Very high temperatures can turn an intoxicating drink into a mash, so the method of accelerating the process must be used with extreme caution. They slow down the ripening time of the product by liquefying its temperature. When developing some varieties, the duration of this stage can reach up to 6 months.

The ripening process is carried out in closed containers. They are filled no more than 2/3. The readiness of the product is determined by its density. A hydrometer is used for this. Its scale indicator should be at 1.010. If it is higher, then the product must be “reanimated” sugar syrup. To prepare it you need:

- 200 grams of sugar;

- 0.5 liters of water.

The temperature of the syrup before adding should not exceed 28-32 0 C. Any adjustments technological process influence the taste, aroma and strength of the drink. Every brewer in the process homemade drink develops its own technology, “groping” for the optimal parameters for its brewing and maturation. This way new varieties are obtained. They are not better or worse, just different.

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Tips for brewers:

Fermentation is a process in which, under the influence of yeast enzymes, beer acquires strength, taste and aroma.

All characteristics and shelf life of the drink directly depend on the fermentation method. The article describes the features of these methods.

On a surface

The very first brewers used exactly this method, since in those days there were no refrigeration machines and beer was brewed at room temperature 14-25 degrees without using refrigerators.

This method uses yeast of the species Saccharomyces cerevisiae. These Saccharomycetes do not separate for a long time after budding and form large branched colonies.

Reference! Carbon dioxide bubbles accumulate on the yeast cells, which push the colonies upward and a kind of cap is formed on the surface of the container.

Because of these properties, the name top fermentation came about.

The beer is usually heterogeneous and thick, but due to the fact that many higher alcohols and esters are formed during the fermentation process, it has an extraordinary taste and aroma.

Reference! It's more quick way preparation, but the drink can be stored for only a few months without pasteurization.

The following types of beer are formed through top fermentation:

• English (ale, stout).
• Belgian (lambic, Vit, Trappisten, Gueuze).
• German (wheat beer, altbier).

At the bottom

Wherein modern way, beer is prepared using yeast of the species Saccharomyces pastorianus.

To ferment this yeast lower temperatures are required, namely 7-10 degrees.

Reference! Top-fermenting yeast freezes and goes into suspended animation at these temperatures. And the type that is used for grassroots can perform its functions even at temperatures close to zero.

With this type of fermentation yeast mushrooms reproduce and conduct their life activities at the bottom of the fermentation tank. Due to the settling of the fungus, the beer comes out light and transparent.

Peculiarities:

1. The process of obtaining an intoxicating drink is longer, but such beer can be stored without pasteurization for about two years.
2. It also has a low alcohol content, but at the same time has an expressive taste.
3. Because of these properties, many manufacturers prefer to use this method, since it is commercially profitable. Beers produced using this method are called lagers.

Reference! Not all lagers can be light. Depending on the malt used, drinks can be brown or even black.

Watch this video as a beer connoisseur talks about the main types of fermentation:

Primary and secondary

Primary fermentation is an integral stage of beer formation, which lasts only a few days. But is secondary fermentation necessary? Just 10 years ago, this stage was as integral as the primary one, but now many brewers have abandoned it.

Let's look at what happens during this period and what are the disadvantages of secondary fermentation:

• For secondary fermentation, the wort is skimmed from the sediment by decanting, which separates out the dead yeast cells, sediment, grain and tannins. This helps reduce the contact of these substances with the drink, clarifying it and preserving its pleasant taste.
• After removing the sediment, the beer is left in the fermenter until the drink is clarified. The duration of this period can be two weeks, but sometimes 5-6 weeks.
• Clarification of the wort occurs when yeast fungi, in the process of vital activity, first absorb glucose and release carbon dioxide, but after they have nothing left to process, they sink to the bottom and the drink is clarified.

Reference! IN industrial scale Manufacturers use cylindrical-conical tanks (CCT), the bottom of which has a cone-shaped shape and a valve at the bottom.

The yeast slides down the walls of the cone, and the brewers pour off the sediment, leaving the beer to ferment.

At home, secondary fermentation has its pros and cons.

Opponents of the secondary oppose it due to the following factors:

1. Oxidation. When pouring from container to container, oxygen saturation occurs, and this is not desirable because it can negatively affect the taste of the beer.
2. Risk of infection. During transfusion, foreign microorganisms may enter the drink, and this will lead to souring.

But you can pour the drink using hoses under pressure or in an airless environment. With this solution, the problem of oxidation disappears and the risk of beer souring is reduced.

The video explains how to properly transfer beer for secondary fermentation:

• It is necessary to maintain a constant temperature regime. It is difficult to maintain this condition at home. But the process certainly cannot be carried out in a domestic refrigerator due to the fact that during use the door opens and closes, thereby violating the constant temperature. High temperatures (over 14 degrees) speed up the ripening process, so sometimes it is better to provide 20-25 degrees than to expose the drink to temperature changes.
• Beer should be kept in a dark place using dark glass containers.
• There is no need to disturb the yeast over trifles. You should not be a coward once again and move the container with beer.

Brewing has many nuances. The taste, aroma and strength of beer directly depend on the yeast, the method of fermentation and the correct execution and compliance with the necessary conditions.

Fermentation or fermentation is the main process in the preparation of the most popular foamy drink(at home or at production facilities - it makes no difference). During the fermentation of beer, the sugars present in the mass are converted by microorganisms into alcohols, along with carbon dioxide and other elements present in the final product in small doses. Therefore, all home brewers need to know how this procedure occurs. Our article today will talk about this. We hope the information is useful!

Brewer's yeast - who are they?

Beer fermentation is ensured by brewer's yeast. Some of their varieties can function at low temperatures (0-15 degrees Celsius), being at the bottom of the container. They are called grassroots or camp.

Another main variety, older and popular for centuries in Europe, is ale or top. These microorganisms “work” in heat (beer fermentation temperature is 15-27 degrees Celsius). And in the process they “hang out” in the upper layers of the wort. But at the end of the procedure, they also fall to the bottom of the container, and the intensity of fermentation drops significantly.

How to handle yeast

These are, first of all, living organisms, therefore they need to be handled delicately, not subjected to: sudden temperature changes, changes in habitat, increased pressure, or ethyl content. Indeed, under negative conditions, they can slow down the fermentation of beer and even die. Yeast is usually “fermented” ahead of time, to they began to perform their direct functions faster, and at the same time the risks of wort contamination were reduced.

Therefore, experts recommend that beginners in the beer business, half an hour before introducing microorganisms into the wort, take a disinfected container, pour half a glass of water into it (boiled, at a temperature within thirty degrees), add a little sugar and pour in dry yeast. Then stir gently, but do not shake, and cover kitchen towel.

Introduction of microorganisms into the wort

When the wort is completely prepared for the introduction of microorganisms, you need to check the temperature again. It is best to introduce the yeast in portions so that it feels perfect. Then carefully, not forcefully, mix the entire mass in the container.

To ensure the start of beer fermentation, the temperature scale of the total mass when introducing top-type microorganisms should be 23-27 degrees (the dose of the product is usually indicated on the packaging from the manufacturer and varies around 10 grams per 20 liters of beer). And when using grassroots, it is in the region of 17-23, gradually decreasing to 9-15 (dosage 20-50 grams per 20 liters).

Further procedures

1. Then we close the dishes tightly, install a water seal, pouring liquid into it up to half ( boiled water with the addition of available disinfectants). We place the dishes on a raised surface to make it more convenient to pour the final product into bottles or barrels.
2. We make sure that during fermentation the ambient temperature does not change too much. You should not stir or shake, disturbing the wort.
3. The start of fermentation varies - from two hours to a day, it depends on temperature regime wort, from the general condition and health of microorganisms. Optimal is 20 degrees, since at lower temperatures the process proceeds quite slowly and takes two to three weeks. And at 25, for example, the first fermentation of beer will take place too rapidly, about three to five days (then the drink may develop an undesirable aroma and become cloudy, since the yeast is suspended for a long time), and then beer for a long time will lighten up.

End of fermentation

At the end of the process, there is no foam on the surfaces, and the drink tastes unsweetened. In this case, microorganisms settle to the bottom of the container, and the beer is clarified. If cloudy beer is bottled, a yeast sediment forms, which gives the drink an undesirable (so-called beer) taste, and if the bottle is opened, microorganisms rush upward, shaking the drink. But there is no need to delay transfusion, since “crystal” beer will no longer contain enough yeast, and during carbonization (secondary fermentation), other forms of microorganisms begin to consume the added sugar.

Top fermented beer

Modern humanity knows several ways to make a foamy drink. One of them is top fermentation. It is produced using the appropriate yeast (Saccharomyces cerevisiae). This process more ancient in comparison with the lower analogue. This is due to the rather late invention of refrigerators. Until that moment, only a limited number of breweries provided conditions for “cold”, that is, bottom fermentation of the drink. Therefore, according to brewing historians, top fermentation at temperatures up to 24 degrees Celsius was prevalent for a long time, for example, in the Middle Ages and much later. It is characteristic that riding yeast does not divide for a long time after budding and forms branched colonies. Bubbles of carbon dioxide form on them, pushing accumulations of microorganisms upward. Hence another name - ascending fermentation. When elevated, higher alcohols and esters are formed in large quantities, and this cannot but affect the aroma and taste of the final product.

What varieties can be classified as top-fermented? First of all, this English ale, Belgian lambic, German altbier and Now interest in the production of this kind of beer in the world has grown sharply, which is associated with an increase in the number and capacity of craft microbreweries.

Bottom fermented beer

Another production method uses the yeast saccharomyces pastorianus and is called bottom fermentation. It is the most modern, widespread in comparison with the top one. A drink prepared using this method can long time preserved without pasteurization (by the way, top-fermented beer can be stored for only a few months). The risks of wort contamination are also reduced, since the process itself occurs at a much lower temperature (about 10 degrees).

The difference between bottom fermentation: during the process, the maximum concentration of microorganisms is at the bottom of the container (top fermentation is characterized by the accumulation of yeast at the top of the wort). After processing carbohydrates, grassroots yeast also precipitates (some of them die, and some go into hibernation). Grassroots beer is called lager.

For the second round

Experts consider secondary fermentation of beer to be extremely necessary, since as a result of the main fermentation, along with ethyl, many by-products are produced that are quite harmful to humans. And they can affect taste qualities and the smell of drinks. During secondary fermentation, some more sugar is added (carbonation), microorganisms are activated, and harmful products transform, ceasing to have a direct effect on taste. This process consists of maturing the final product; the main conditions for it are maintaining yeast activity.