Fermentation Practices

Always check the starting and ending gravity of your beer to determine if the fermentation is complete. Incomplete or stuck fermentation can be caused by a number of things including a temperature shock or change. Complete the fermentation before bottling by allowing more time, increasing the temperature or adding more yeast.

Do not shock your yeast when pitching. Always make sure your wort temperature is within a few degrees F of your yeast temperature before pitching.

When pitching your yeast, make sure to "whip it up" to introduce oxygen to facilitate yeast growth. This is the only time in the brewing process that you want to introduce oxygen.

Mr. Goodbeer (Mike Snyder) gives advice on aeration in "Tips from the Pros".
Check out page 10 in the October 2002 issue of "Brew Your Own" magazine

E-mail mike[AT]mrgoodbeer.com or check out the FAQ if your problem is not listed here.

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