If you're thinking about brewing beer for the first time, you have a lot of questions. One of them is how long it takes to brew beer. The best answer is - it depends. There are various recipes, brewing methods and fermentation methods.
 
The production process of craft beer is a biological fermentation process, and the sugar in the wort is decomposed and utilized by yeast. The fermentation produced ethanol and carbon dioxide as well as some fermentation by-products, indicating that the entire process was completely converted by the yeast. Therefore, the length of fermentation time depends on whether the living conditions of the yeast are suitable.
 
Temperature
The fermentation temperature at the bottom is low, and the inoculation temperature is generally controlled at 5-8 °C. The maximum temperature of low temperature fermentation is controlled at 7.5~9℃, the maximum temperature of high temperature fermentation is controlled at 10~13℃, and the temperature at the end of fermentation is controlled at 4~5℃. By lowering the temperature and allowing the yeast to settle, the concentration of yeast cells in the wine will decrease and the wine will become clearer. The main fermentation time of bottom fermentation is generally 7 to 10 days. Low-temperature slow-fermented wine has a soft and mellow taste, delicate and lasting foam, and good quality, but the equipment usage rate is low.
 
Concentration
Under certain conditions of temperature, yeast type and wort composition, the higher the concentration, the longer the fermentation time. Fermentation times must be different for 10P wort strength and 16P strength.
 
Dissolved Oxygen
During the cooling process, the wort is aerated to provide oxygen for the yeast to multiply. Different yeast species have different requirements for dissolved oxygen content. The oxygen content of 4mg/L is called the half-saturated state, and 40mg/L is called the oxygen-saturated state. Yeast oxygen demand varies from 4 to 40 mg/L, depending on the yeast species. In the early stage of fermentation, oxygen is absorbed for phosphorylation to generate ATP, which provides the energy needed for yeast cell reproduction. Therefore, the oxygen content of the wort is also a factor that affects the rate of fermentation.
 
Time
Fermentation time is temperature dependent when determining wort composition, yeast activity and degree of fermentation requirements. The higher the fermentation temperature, the shorter the fermentation time. The lower the fermentation temperature, the longer the fermentation time.
 
Uncertainty in each factor results in longer fermentation times. The length of fermentation time is reflected in the requirements of the fermentation process, and the yeast and species, fermentation temperature and fermentation time are specified.
 
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