Brooke Loeffler

Fermentation Temperature Control

Fermentation is an exothermic, or heat-producing, process. As yeast breaks down sugars into carbon dioxide and alcohol, temperatures inside your fermenter will continue to rise. As temperatures climb, the fermentation process speeds up and the result is a run-away chemical train that disrupts flavors, aromas, colors, and alcohol content.

“The Goldilocks Zone”

Like the storybook character, fermentation yeasts are happiest when conditions are just right, not too hot and not too cold. If fermentation temperatures are too high, wines can develop a “cooked” flavor, emit unpleasant aromas, and leave your desired alcohol level behind. If fermentation temperatures are too cold yeast can go dormant, alcohol production will stop, and bacteria or mold can can begin to grow.

Red Wines

According to top yeast producer Wyeast Laboratories, red wines should ferment between 70° and 85° F. This temperature range not only ensures the yeast finishes the fermentation process but also protects all of the elements that comprise a high-quality red wine. These temperatures are ideal to extract the desired color and tannins from the grapes.

Tannins are bitter or astringent compounds that are found in many plants including grapes, and the oak used in wine aging barrels. Tannins produce that drying mouth feel when you drink red wine. Temperature control ensures that tannin levels are carefully managed, and the resulting astringent feel in your mouth can be pleasant and not harsh.

White Wines

According to Wyeast, white wines should be fermented at a lower temperature than reds, between 45° and 60°F. This cooler temperature range means a slower fermentation process that preserves the qualities one looks for in a white wine. These temperatures keep acidity levels under control, protect temperamental aromas, and produces the desired mouth-feel and fruity flavors associated with white wine.

Wine Aging and Storage Temperatures

Once fermentation is complete, wine enters the storing and aging stage. Again, according to the experts at Wyeast, the ideal temperature for red wines is around 68° F. White wines should be aged and stored at 60°F. Storing wines at their correct temperatures preserves the flavors you worked so hard to cultivate.  

When storing wine, the aging barrels and containers should stay put as much as possible so as to not stir up sediment and adversely affect the texture. Process cooling solutions can bring the temperature control straight to the barrel and keep the wine resting.

Temperature Control Methods

There are a wide variety of temperature control methods used in wine making: from water and ice baths, to insulation jackets, and expensively air conditioning entire rooms just to keep yeast in the “goldilocks zone.” These methods require a lot of attention and maintenance and lack efficiency.  

North Slope Chillers Wine Temperature Solutions

Wyeast laboratories lists fluid channel blankets as “the most effective and efficient method of temperature control.” North Slope Chillers’ Fluxwrap fluid channel blankets apply direct and even temperature control throughout the entire fermentation process. For larger wine operations, fermentation chillers are the ideal method for keeping fermentation chambers and storage barrels in their ideal range. Portable glycol chillers from North Slope Chillers are an efficient and economic way to protect your wines through fermentation, aging, and storage.

Contact us to find the right wine temperature control solution for your needs:

Call (866) 826-2993 or email [email protected]

Happy Yeast = Healthy Brew

The most important factor in yeast management is temperature. Cold temperatures can keep yeast stable and dormant for a period of time.  Warm temperatures wake yeast up and provide it with an environment in which it can activate.  If temperatures rise too high, the yeast will die.

The Fermentation Process

In the ideal temperature range and in the presence of sugars, yeast breaks down the glucose (C₆H₁₂O₆) into ethyl alcohol or ethanol (CH₃CH₂OH) and carbon dioxide (CO₂). There are many factors involved in the fermentation process that have an overall effect on the appearance, aroma, and flavor of the finished brew:

• Yeast strain
• Sugar type (from the wort)
• Sugar amount
• Fermentation length
• Fermentation temperature

What happens when yeast ferments at incorrect temperatures?

The fermentation process naturally generates its own heat. When yeast gets too hot while fermenting it can produce a higher level of fruity esters and heavier fusel alcohols. This can adversely affect the finished flavor and alcohol levels of your brew.

Yeast Laboratories

There are many yeast laboratories that cultivate, store, and supply dry and liquid yeast strains to craft and home brewers all over the world. Some of the top labs include:

• White Labs
• Wyeast
• Fermentum Mobile
• The Yeast Bay
• Saccharolicious
• RBY Laboratories
• Imperial Organic Yeast
• Jasper Yeast
• East Coast Yeast
• Bootleg Biology
• RVA Yeast Labs
• Giga Yeast
• Omega Yeast
• Fermentis
• Mangrove Jack’s

Most yeast strains can be used in multiple brews, so be sure to carefully research the lab and the temperature requirements of each yeast strain you order to make sure your set-up is prepared.

Fermentation Temperature Charts

Fermentation temperatures for different yeast strains can vary by dozens of degrees, so it is crucial to plan your cooling needs ahead of time. The charts below illustrate the wide array of temperature needs for White Labs yeast strains.

Keeping it Cool

Craft and home brewers have used many temperature control methods like water baths, evaporative process cooling, and fermenting in cooler basements. However, all methods have vulnerabilities, requiring constant attention and maintenance. Using a fermentation chiller is the most efficient way to keep yeast strains at their optimal temperatures.

North Slope Chillers portable chillers keep your brew at exact temperatures with very little effort.

Chat with a chilling expert to find the best chiller or chilling accessory for your needs at (866) 826-2993 or by email at [email protected]. 

The Color of Chemistry

The beer color spectrum contains a wide variety that range from pale yellow to jet black. 

Color and appearance have a huge influence on which beer selection is the most appealing to various consumers. So how are all these colors produced?

There are many different factors that can influence the overall color and clarity of a brew. Some of these factors include:

• yeast strain
• filtration
• aging time
• pH level
• oxygen level
• hops variety
• wort chilling
• specialty ingredients

The factors that have the biggest impact on color variation are the chemical reactions that occur during the malting process.

There are 2 types of chemical reactions that affect final brew color:

The Maillard Reaction

The Maillard Reaction is a chemical process between amino acids and sugars that gives browned foods their specific flavor. Searing steak and toasting bread are examples of food experiencing the Maillard Reaction. Roasting grains during the malting process affects the darkness of the malt, darkness of the beer, overall taste, and aroma.

Caramelization

Caramelization is a chemical reaction that involves the browning of sugars and can occur during boiling in the malting process. The longer the boil, the darker the color of the finished beer. This process can produce sweet and buttery flavors and aromas.

Measuring Color

Through the ages categorizing beer colors has changed and become much more scientific and precise. Previous color measuring methods, such as the Lovibond scale, compared beer to pre-set color samples.  However, this method relied too much on the visual appearance of beer and could be compromised by human error such as color blindness. Brewers now have a much more precise method for measuring the wide range of subtle color options for beers, known as the SRM.

What is SRM?

The Standard Reference Method is the finished beer and malt color measurement system adopted by the American Society of Brewing Chemists (ASBC) since 1950. This method uses a spectrophotometer to measure the absorption of a specific wavelength of light through 1 cm of beer. Other brewing agencies such as the European Brewing Convention have also converted to measuring light absorption as well.

Let North Slope Chillers help you perfect your brew across the whole spectrum. Portable fermentation chillers from North Slope Chillers can keep your ingredients and equipment at optimal temperatures throughout the brewing process with very little effort.

Contact us to find the right fermentation chilling solution for your needs:

(866) 826-2993 or email us at [email protected]