Yeast Attenuation & Beer Fermentation Problems

http://brewbeeranddrinkit.com/youtube.html

In this video I talk about yeast attenuation and how important it is to beer fermentation. Most beer fermentation problems that aren't really problems are usually solved by understanding this phase of fermentation.

I talk about why it's not up to you whether you want a short fermentation time or why bubbles in airlock don't mean anything. Some brewers wonder why they have to wait for their airlock to stop bubbling or just wonder when their beer is done fermenting. The only way to know is by checking to see if the yeast are done attenuating the beer, and that's done with a hydrometer. Check out the video, click on the link above and don't forget to leave a comment and subscribe...

Category:

Howto & Style

Tags:

• yeast attenuation
• beer attenuation
• beer fermentation problems
• short fermentation
• beer done fermenting
• bubbles in airlock

[GoateeInTheWind]

very helpful information. I'm on my third batch of beer and first batch of hard cider. Could you do a video on selecting yeast strains for different brewing applications? When I decided to do the hard cider I just used Champagne yeast, but I'm affraid that it might attenuate to far and ramp the alcohol level up too much. I was very confused by the many different kinds of yeast available and the diverisity even within the wine and beer yeasts. Thanks.

[brewbeeranddrinkit]

@GoateeInTheWind Sure can... although a simple way to go about it is to visit the websites whitelabs(dot)com and wyeastlab(dot)com... they both have strain guides for different beer styles... what exactly is confusing?

[easterislander1]

Thanks for your clear and deep explanation.

For furthers videos, you might include images

to show what you are saying,

to reinforce the words.

Thanks again