It's very
hard to tell just by looking at a beer that it is actually fermenting, so don't
panic if it doesn't seem to be any different to you. But some of the basic
signs of fermentation are;
Bubbling
Yeast
residue floating to the surface
It's very individual. If you use more, it speeds up the fermentation process but also alters the taste. I would recommend somewhere between 15-30 balls. But you should check what the directions say (yeast balls should come with some instructions on the back). Because if it's a different make to the one I'm used to, it might be completely different quantities.
If you are
making your own Ale, then around 65-70 degrees F is a good temperature. Largers ferment better around 50 degreees
F.
Be careful because if you ferment your beer too warm it could have an unpleasant flavor. And if you make the temperature too cold, the yeast might stop working. So it's hard to get the balance right but experience helps.
The length of fermentation can vary from a day to a week. It really depends on the beer and type of yeast that's used. Fast fermentation can be a good thing so I wouldn't worry that something is wrong. There is a possibility that the lid is not on tightly and gasses are getting in through the sides.
If you want
to increase the alcohol content to your beer, you need to add more fermentable
sugar to the yeast. Fermentable sugars include; malt, honey, molasses and corn
syrup).
This will increase the alcohol but you shouldn't go crazy as there is a limit to what you can add before you mess it up.
A lambic is a very unique style of beer produced in a very
small region of Belgium. Some of the
more popular characteristics of this beer include:
ā¢ - Dry and sour aftertaste
ā¢ - They are wheat beers that used unmalted wheat
ā¢ - Uses a process called spontaneous fermentation where the yeast is not added directly to the wort, instead the vats are left open and wild yeast from the area are allowed to naturally fall into the vats
The term ale refers to types of beers brewed using a top-fermenting process where the yeast is brewed at a warmer temperature (15-24 degrees Celsius).
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