Craft Beer & Brewing Course
How to Manage Your Fermentation for Better Beer
Fermentation is where beer is made. About 95 percent of what can go wrong or right with a beer happens in fermentation, so if you manage your fermentation properly, you will get a good beer.
25 chapters · 44 lessons · 37m
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Fermentation is where beer is made. About 95 percent of what can go wrong or right with a beer happens in fermentation, so if you manage your fermentation properly, you will get a good beer.
Your instructor
Josh Weikert
BJCP Grand Master
Course contents
25 chapters, 44 lessons, 37m of video
Chapter 1
About the Instructor
- About Josh
Chapter 2
About the Course
- The Importance of Managing FermentationFree preview1:13
- What the Course Covers0:26
Chapter 3
The Effects of Temperature on Primary Fermentation
- Characteristics of Cooler Fermentations1:34
- Characteristics of Warmer Fermentations1:12
- The Importance of Increasing Fermentation Temperature1:21
- Temperature controllers
- Fermenting cool
Chapter 4
Cold Crashing
- The importance of cold crashing0:41
- How to Cold Crash
- More on cold crashing
Chapter 5
The Effect of Light on Fermentation
- The effects of light on fermentation1:01
- Lightstruck (Skunky)
Chapter 6
The Importance of Stable Fermentation Temperatures
- Stable Temperatures1:40
- Tips on maintaining a steady temperature2:02
Chapter 7
Sanitation Considerations
- Keep the fermentation area sanitary1:09
Chapter 8
Standardize Your Fermentation Process
- Treat ales and lagers the same0:47
Chapter 9
Fundamental Considerations: Ale vs. Lager
- First consideration in yeast selection1:08
Chapter 10
Alcohol Tolerance
- Alcohol Tolerance 0:30
Chapter 11
Flocculation
- Flocculation0:25
Chapter 12
Attenuation
- Attenuation1:36
- Everything You Need to Know about Attenuation
Chapter 13
Sensory Profile
- Sensory Profile1:15
- Off-Flavors
- Sulfur
Chapter 14
Quirks in Yeast Strains
- Be aware of quirks2:03
- A few more quirks0:55
Chapter 15
Hybrid Yeast
- Hybrid Yeast
Chapter 16
Culturing a Commercial Brewery's Yeast
- Pros & cons of culturing a commercial brewery's yeast2:23
- How to culture a commercial brewery's yeast
Chapter 17
Yeast Starter
- Using a yeast starter2:31
- How to make a yeast starter
- Make a Yeast Starter Stir Plate
Chapter 18
Pitch Rates
- Pitch Rates1:18
- How to calculate pitch rate
- Stretching the value of your yeast strain2:05
Chapter 19
Use a Calendar to Plan Fermentation Time
- Plan your fermentation time3:31
Chapter 20
Consider The Seasons
- Consider the Seasons1:33
Chapter 21
Brewing High-Gravity Beers
- Brewing High-Gravity Beers
Chapter 22
Stuck Fermentations
- Stuck Fermentations1:45
- Tips to Unstick Your Fermentation
Chapter 23
Never-ending Fermentations
- Pellicle
Chapter 24
Take Charge of Your Fermentation
- Take Charge of Your Fermentation1:01
Chapter 25
Thank You!
- Thank You.
What students say
5.0 from 3 reviews
This coarse truly helped me to appreciate and respect the fermentation process. Not only that I learned so much about Yeast starters, AA, how to calculate pitch rates and much more. I feel a lot more confident about fermentation in the beer making process. I have sound bases to stand on when it comes to Fermentation. Thanks for the expert and high quality teaching.
Extremely thorough and informative overview of yeast and the fermentation process by a polished and knowledgeable speaker.
Great content and answered a lot of questions. Very well organized and presented in the short video clips and supplement text.