fermenting temperature stages

• T

  Tomasz Just Joined

  2/26/25, 4:15 AM

  could anybody explain the temperature stages in the fermenting proces idea, please
  in clasic home brewing I keep the same tempearture the whole process
  there are always at least two temperature stages in iGulu recieps, the last stage is very low 2-3C and some also change the preassure
  what is it for and what is the principe to understand it to be able to create my own reciepts   

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• F

  Freddie

  2/26/25, 8:23 PM

  Hi Tomasz,

  Fermentation is Mainly Divided into Two Stages: Primary Fermentation + Secondary Fermentation

  1. Primary Fermentation:

     • Different beer styles require different primary fermentation temperatures depending on the yeast used.
     • Ale yeast (used for Wheat Beer, IPA, Stout, etc.) ferments at 18-25°C, where yeast activity is high, fermentation is fast, and the process typically lasts 7-15 days. Some high-gravity beers may even require up to a month of primary fermentation.
     • Lager yeast ferments at a lower temperature of 10-14°C, resulting in a slower, steadier fermentation process that usually takes 10-20 days.
     • During primary fermentation, yeast begins multiplying in the first 1-2 days. By day 3, activity increases (lager yeast may take longer), consuming nutrients in the wort, converting them into alcohol, CO2, and aromatic compounds.

  2. Secondary Fermentation (Cold Conditioning):

     • Once primary fermentation is complete, the beer enters cold conditioning at 2-4°C.
     • At this stage, inactive or dead yeast settles at the bottom of the keg under cold and pressurized conditions.
     • The CO2 produced earlier dissolves into the beer, balancing the flavors and aromas.
     • Different pressure settings during fermentation aim to maintain a proper level of carbonation while preventing excessive foam when dispensing.

  iGulu machine uses a single-vessel fermentation system, meaning both primary and secondary fermentation occur in the same keg.

  The traditional homebrewing method you mentioned follows a two-vessel fermentation process:

  • Primary fermentation takes place at no pressure in a primary fermenter.
  • Secondary fermentation is carried out in a separate vessel or bottles, where sugar is added to induce carbonation.
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• T

  Tomasz Just Joined

  2/27/25, 12:58 AM

  @Freddie - a proffesional answer I was looking for - thanks !!

   

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