Ale Fermentation

1. Pitching Yeast:

Pitch yeast at 17–18°C into well-aerated wort.

Maintain this temperature during the initial fermentation phase.

2. Diacetyl Rest:

Once fermentation reaches approximately 75% attenuation

(usually around day 3–4),

raise the temperature by 2°C.

This helps the yeast clean up any off-flavours such as diacetyl.

3. Stabilization:

Hold the temperature at this level until the gravity remains stable for at least 3 consecutive days.

This confirms fermentation is complete.

4. Cold Crash:

After fermentation is complete, cold crash for 7–10 days to clarify the beer and improve flavour stability.