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The dropping process has two primary effects on the beer being fermented: the trub that has settled during the first period of fermentation will be left behind, leaving a cleaner beer and a cleaner yeast to crop from the beer for the next fermentation; the second effect is the aeration of the wort, which results in healthy clean yeast growth ...
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
Secondary fermentation may refer to: Secondary fermentation (wine) - a second fermentation in wine-making; Secondary fermentation - a second fermentation in brewing beer
Once this initial fermentation is complete, the remaining yeast is removed and the beer is placed into secondary fermentation tanks. Over the next four to eleven weeks, this secondary fermentation gradually matures the beer and it is then ready to be bottled or put into kegs. [4]
Secondary fermentation is a process commonly associated with winemaking, [1] which entails a second period of fermentation in a different vessel than the one used to start the fermentation process. An example of this would be starting fermentation in a carboy or stainless steel tank and then moving it over to oak barrels. Rather than being a ...
Compare with Charmat, transfer or bulk fermented methods. Méthode Rurale A method of sparkling wine production similar to the Champagne method except there is no secondary fermentation. Rather the wine bottled before the primary fermentation has completed, trapping the resulting carbon dioxide gas, and leaving the residual sediment in the wine.
Bottle fermentation is a method of sparkling wine production, originating in the Champagne region where after the cuvee has gone through a primary yeast fermentation the wine is then bottled and goes through a secondary fermentation where sugar and additional yeast known as liqueur de tirage is added to the wine. This secondary fermentation is ...
In addition to using two different fermenting containers, some home brewers may choose to only use one container in which primary and secondary fermentation take place. This container is usually referred to as a uni-tank. [65] Uni-tanks are usually conical in shape, and can be made from plastic, glass, or stainless steel. [66]