Rate of Fermentation

Rate of Fermentation

Rate of fermentation is a parameter used in the production in beer and other fermented beverages. It is a number on how fast the fermentation process is converting sugars into alcohol and CO2.

The typical way to obtain this data today, is by measuring the specific gravity during at two different times during the fermentation, and subtract the numbers divided by the timeframe. Degrees Plato dropped per 24H f.ex.

Another way of measuring fermentation activity - or rate of fermentation is to measure the flow of CO2 from the fermenter. The higher the flow, the more active is the fermentation.

This technique is used by the PLAATO Airlock, and is a non-invasive way of measuring this parameter.

Parameters that affect the rate of fermentation includes yeast: strain, health and amount pitched

  • Pitching temperature of wort.
  • Temperature during the fermentation.
  • Oxygen content.

And numerous other parameters. Some of which are easy to control, and others more challenging.

Yeast has individual optimum rates of fermentation, and to achieve the best quality time after time, it is important to monitor this number. Today this is indirectly done by adjusting the temperature of the fermenting beverage - a practice that is not optimum, due to the challenging nature of actually measure fermentation activity.

To get a proper preciseness of the rate of fermentation, SG should be measured twice a day throughout the process.

PLAATO offer professional equipment fir accurate monitoring of fermentation, SG, ABV% and the other important aspects of brewing and fermentation.

See also the PLAATO Airlock for smaller batch monitoring. 

Rate of fermentation in brewing of beer, cider, wine and other alcoholic beverages

Leave a comment