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Step 5The best bit...
The actual fermentation.
The yeast that was fed up on wort is added to the hopped wort, and warmed - the temperature is maintained in the region of 20oC. The exact temperature of the fermentation controls the fruitiness of the final flavour; slightly higher temperatures increase the fruitiness, slightly lower temperatures decrease it.
The beer spends three days being warmed, then is cooled to around 6oC for four days to mature.
The yeast that was fed up on wort is added to the hopped wort, and warmed - the temperature is maintained in the region of 20oC. The exact temperature of the fermentation controls the fruitiness of the final flavour; slightly higher temperatures increase the fruitiness, slightly lower temperatures decrease it.
The beer spends three days being warmed, then is cooled to around 6oC for four days to mature.
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