is fermentation linear?
- Thread starter MyBrewing
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rpt
Brewing without a hat
No.
I've only done one brew to completion so far. It went from 1042 to 1020 in about 3 days and then took another 2 weeks to go to 1014.
I've only done one brew to completion so far. It went from 1042 to 1020 in about 3 days and then took another 2 weeks to go to 1014.
no because temperatures might alter even a fraction so the rate of the yeast working will alter, Yeast is also a living thing it can get stressed and slow down or can get excited and quicken up, like women it can sulk for no reason
pittsy
Landlord.
As said no but that's because temperature will make a difference so will yeast type and health also amount used and also whats in the wort how much is fermentable etc
I think it is actually exponential, although in two stages, an initial rapid stage for a day or two and then a seperate slow exponential curve for the rest, the second stage is flat enough to calculate the aproximate time remaining fairly easily as long as temperature is going to be stable.
RokDok
Regular.
The answer is no.
Initially there will be no fermentation.
The yeast will be multiplying exponentially using oxygen to do so. During this period of aerobic growth the yeast will not be producing much alcohol at all.
When the oxygen is used up the yeast population will remain static and under these anaerobic conditions fermentation will take place.
This will be rapid at first as the limiting factor will be the number of yeast cells to effect fermentation as there is plenty of substrate around.
As the fermentable sugars get used up fermentation slows down and yeast starts to settle at the bottom of the fv and has less contact with the substrate.
So the rate of fermentation is lumpy.
RD
Initially there will be no fermentation.
The yeast will be multiplying exponentially using oxygen to do so. During this period of aerobic growth the yeast will not be producing much alcohol at all.
When the oxygen is used up the yeast population will remain static and under these anaerobic conditions fermentation will take place.
This will be rapid at first as the limiting factor will be the number of yeast cells to effect fermentation as there is plenty of substrate around.
As the fermentable sugars get used up fermentation slows down and yeast starts to settle at the bottom of the fv and has less contact with the substrate.
So the rate of fermentation is lumpy.
RD
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