Fermentation Tracker
Plan your fermentation timeline, log gravity readings, and troubleshoot issues. Track ales, lagers, and specialty styles with temperature guidance.
Gravity Readings
FAQ
How long does beer fermentation take?
Ales typically ferment in 7-14 days at 18-22°C. Lagers take 2-4 weeks at 10-14°C, followed by 2-6 weeks of lagering at 0-2°C. High-gravity beers (OG > 1.070) may take 3+ weeks. Kveik strains can finish in 3-5 days at 30-40°C.
What is a diacetyl rest?
A diacetyl rest involves raising the fermentation temperature near the end of primary fermentation (typically for lagers) to 16-18°C for 2-3 days. This allows yeast to reabsorb diacetyl (a buttery off-flavor). It is done when gravity is 2-5 points above expected FG.
What causes stuck fermentation?
Common causes: under-pitching yeast, old/dead yeast, temperature too low, poor wort aeration, high alcohol toxicity (>12%), lack of yeast nutrients, or abrupt temperature drops. Fix by raising temperature, adding yeast nutrient, or pitching active yeast starter.
How do I know fermentation is done?
Take gravity readings 2-3 days apart. If the reading does not change by more than 0.001 SG, fermentation is likely complete. The beer should also be at or near your expected final gravity. For lagers, ensure the diacetyl rest is completed before cold crashing.
Why is temperature control important?
Temperature directly affects yeast behavior. Too warm: excessive esters (fruity), fusel alcohols (hot/solvent), and stress. Too cold: sluggish fermentation, incomplete attenuation, and diacetyl. Different styles need different temperature ranges for optimal flavor profiles.
What is lagering?
Lagering is cold storage (0-2°C / 32-36°F) of fermented lager beer for 2-6 weeks. This allows yeast and proteins to settle, rounds off flavors, and produces the clean, crisp character associated with lagers.