Temperature control during fermentation is one of the most critical factors in beer brewing and can affect the taste of the beer. Yeast has a temperature range within which it works best. At the upper end of the temperature range, fermentation will be more vigorous. If the yeast is too cold, it may stop fermenting.
 
The correct temperature for fermenting beer depends on the type of yeast used, which in turn depends on the style of beer being brewed. Each yeast strain has an ideal temperature range. The fermenter should be kept within this range throughout the fermentation process.
 
The Proper Temperature For Yeast In a Craft Brewery
Temperature control is very important during beer fermentation because if the temperature in the fermenter is too high (above 35°C) the yeast will not survive. At temperatures below 5°C, the yeast will go dormant and alcoholic fermentation will not take place. Therefore, the optimum temperature for alcoholic yeast to survive is between 35°C and -5°C.
 
At higher temperatures, yeast grows faster and ferments more. This leads to the yeast producing by-products that spoil the flavour of the beer. When yeast grows too fast it also depletes the nutrients in the wort, which also puts pressure on the yeast and causes it to produce more unwanted by-products.
 
How To Control The Fermentation Temperature In a Craft Brewery
As well as choosing the ideal yeast, it is important to select and maintain the optimum temperature for a pair of brews. Brewery coolers are ideal for large-scale production. Most brewery coolers use an aqueous solution of glycol as a coolant to keep the cooler pumps running. The fermenter must be kept at the correct temperature throughout the fermentation process.
 
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