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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  • 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!

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    • Thank You.

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