Course Reviews

Azzan Sandy

“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...”

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“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.”

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Christopher Walter

“Extremely thorough and informative overview of yeast and the fermentation process by a polished and knowledgeable speaker.”

“Extremely thorough and informative overview of yeast and the fermentation process by a polished and knowledgeable speaker.”

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Jared Powell

“Great content and answered a lot of questions. Very well organized and presented in the short video clips and supplement text.”

“Great content and answered a lot of questions. Very well organized and presented in the short video clips and supplement text.”

→Read Less

About This Course

Fermentation is a dynamic process, and there are multiple variables to consider. In this course, Josh covers

  • The importance of fermentation temperature and temperature control
  • Fermentation conditions such as the effects of light and the importance of stable temperatures
  • Yeast strains and selection
  • Yeast pitching rates
  • How much time to plan for fermentation
  • Other fermentation considerations such as stuck fermentations and never-ending fermentations
  • And much more!

Course curriculum

  • 01

    About the Instructor

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    • About Josh
  • 02

    About the Course

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  • 03

    The Effects of Temperature on Primary Fermentation

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    • Characteristics of Cooler Fermentations

    • Characteristics of Warmer Fermentations

    • The Importance of Increasing Fermentation Temperature

    • Temperature controllers

    • Fermenting cool
  • 04

    Cold Crashing

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    • The importance of cold crashing

    • How to Cold Crash

    • More on cold crashing
  • 05

    The Effect of Light on Fermentation

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    • The effects of light on fermentation

    • Lightstruck (Skunky)
  • 06

    The Importance of Stable Fermentation Temperatures

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    • Stable Temperatures

    • Tips on maintaining a steady temperature
  • 07

    Sanitation Considerations

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    • Keep the fermentation area sanitary
  • 08

    Standardize Your Fermentation Process

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    • Treat ales and lagers the same
  • 09

    Fundamental Considerations: Ale vs. Lager

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    • First consideration in yeast selection
  • 10

    Alcohol Tolerance

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    • Alcohol Tolerance

  • 11

    Flocculation

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    • Flocculation
  • 12

    Attenuation

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    • Attenuation

    • Everything You Need to Know about Attenuation
  • 13

    Sensory Profile

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    • Sensory Profile

    • Off-Flavors

    • Sulfur
  • 14

    Quirks in Yeast Strains

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    • Be aware of quirks

    • A few more quirks
  • 15

    Hybrid Yeast

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    • Hybrid Yeast
  • 16

    Culturing a Commercial Brewery's Yeast

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    • Pros & cons of culturing a commercial brewery's yeast

    • How to culture a commercial brewery's yeast
  • 17

    Yeast Starter

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    • Using a yeast starter

    • How to make a yeast starter

    • Make a Yeast Starter Stir Plate
  • 18

    Pitch Rates

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    • Pitch Rates

    • How to calculate pitch rate

    • Stretching the value of your yeast strain
  • 19

    Use a Calendar to Plan Fermentation Time

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    • Plan your fermentation time
  • 20

    Consider The Seasons

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    • Consider the Seasons
  • 21

    Brewing High-Gravity Beers

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    • Brewing High-Gravity Beers
  • 22

    Stuck Fermentations

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    • Stuck Fermentations

    • Tips to Unstick Your Fermentation
  • 23

    Never-ending Fermentations

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    • Pellicle
  • 24

    Take Charge of Your Fermentation

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    • Take Charge of Your Fermentation
  • 25

    Thank You!

    Show Content

    • Thank You.

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