5 last updated: 6 months ago


After Brewie finished, the sweet, sticky wort must be fermented into beer. During this process, the yeast will gradually eat up all sugar in the wort and will produce alcohol and carbon dioxide of it. Fermentation defines the alcohol volume and other important characteristics of the beer. It consists of two phases: primary and secondary fermentation.


Before starting the fermentation, make sure that all equipment that you’re going to use is thoroughly sanitized. The equipment’s tap and airlock can be boiled in water for about 3 minutes, while the bigger tanks and buckets should be rinsed with 100°C water with about two teaspoons of ChemiPro/PBW per liters or 1,5 mm StarSan.


Primary fermentation takes place in the first tank or bucket you drained your wort. When the wort is drained and yeast is pitched, you have to seal the bucket - and put an airlock in its place with a small amount of water in it. Here, you can check if air is still leaving the tank. Leave the cap of the airlock inside, to keep out small insects - but if you can’t find it, you can have the same effect with using a small drop of vinegar.
When the yeast is ready and no bubbling occurs in the airlock, you can pour the wort into different containers (keg, bottles) for the secondary fermentation. In this phase, extra sugar is usually added to the beer. Here, the remaining yeast eats up all remaining sugar, producing more carbon dioxide and alcohol. Depending on the beer’s type, after a few weeks’ time, your beer should be ready. Secondary fermentation can take place in bottles or kegs. Depending on what you use, the added sugar can be as much as 5 grams/liter for bottles or 10 grams/liter for kegs.

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