The magic of fermentation: What is happening here?
The process of making beer is like an exciting trip where the elegant must, made of malted cereals, becomes a bubbling drink thanks to the incredible action of yeasts. This intrepid transformation trip is carried out in three exciting stages: primary fermentation, secondary fermentation and mysterious conditioning.
Initial stage: primary fermentation
The adventure begins when the must, fresh and cold must, receives a generous dose of yeast. This little but powerful creature launches to take advantage of the oxygen of the must, creating essential compounds for its growth. When oxygen becomes a distant memory, yeast is found in a feast of sugars, turning them into ethanol and CO2 while savoring the production of delicious aromas and flavors.
Key aspects of primary fermentation
During this exciting stage, several important events meet:
- – Decrease in oxygen in the middle.
– Accidification of the must.
– Expansion of yeast culture.
– Ethanol and CO2 generation.
– Manufacture of diverse flavors: esters, sulfur compounds, etc.
– Significant consumption of sugars.
The following stop: Secondary fermentation
When most sugars have been devoured, the second stage of this trip arrives. Fermentation speed decreases and yeast is put to work in the conversion of secondary metabolites, allowing them to begin floccular and sediment. This is the time to make crucial decisions about raising the temperature to help decompose diacetyl, a flavor that is not precisely welcome.
Types of changes in secondary fermentation
Some changes occur during this phase, such as:
- – Reduction in CO2 and ethanol production.
– Processing of the unwanted diacetyl.
– Reach an optimal final density.
– Start of the flocculation and sedimentation of yeast.
The Grand Final: Conditioning
Finally, we reach the conditioning, a crucial phase where beer sits at fresh temperatures and prepares for its great debut. Here, yeast culminates its sedimentation process and eliminates those flavors that we don’t want. Despite their importance, Ale beers must be briefly conditioned, since certain preferred flavors can degrade over time.
Conditioning characteristics
This stage translates into several benefits:
- – Elimination of most yeast.
– Reduction of turbidity and strong flavors.
– Establishment of a more harmonious flavor profile.
Conclusions: The art of making beer
It is essential to remember that these processes can change depending on the type of beer and the personal preferences of the brewer. The guidelines adopted offer a look at the fermentative process, while each beer teacher has their tricks and secrets to adjust the art of fermentation to their peculiar style.
So, after all this process, yeast continues to work while our must slowly transforms into the perfect beer. Let’s provide for science, art and passion to make beer!