Advanced Fermentation SchedulesUpdated 6 days ago
Looking to go beyond the default fermentation schedule? Here are advanced fermentation profiles tailored for popular beer styles. Each one adjusts temperature and timing to match yeast performance, flavor development, and clarity needs.
1. Lager (Clean & Crisp)
Yeast Type: Lager yeast (e.g. W-34/70, SafLager)
Style Examples: Helles, Pilsner, Dunkel
| Phase | Temp (°F / °C) | Duration |
|---|---|---|
| Yeast Pitching | 50°F / 10°C | 1 day |
| Primary Fermentation | 50°F / 10°C | 10–14 days |
| Diacetyl Rest | 60–64°F / 16–18°C | 2–3 days |
| Lagering | 35–40°F / 1.5–4°C | 3–6 weeks |
Notes: Patience is key—lagers benefit from extended cold storage for a smooth, clean finish.
2. New England IPA (Juicy & Low Bitterness)
Yeast Type: Fruity ale yeasts (e.g. London Fog, Vermont Ale)
Style Goal: Soft mouthfeel, low bitterness, high aroma retention
| Phase | Temp (°F / °C) | Duration |
|---|---|---|
| Yeast Pitching | 68°F / 20°C | 1 day |
| Primary Fermentation | 68–70°F / 20–21°C | 5–6 days |
| Hop Saturation Phase | 68°F / 20°C | 2–3 days |
| Conditioning | 46°F / 8°C | 2–4 days |
| Cold Crash (opt.) | 39°F / 4°C | 1–2 days |
Notes: Avoid overly cold conditions too early—this preserves haze and hop aroma.
3. Belgian Ale (Expressive & Ester-Driven)
Yeast Type: Belgian strains (e.g. Belgian Abbey, Saison)
Style Goal: Spicy, fruity esters and a dry finish
| Phase | Temp (°F / °C) | Duration |
|---|---|---|
| Yeast Pitching | 68°F / 20°C | 1 day |
| Primary Fermentation | Ramp from 68°F to 77°F / 20°C to 25°C | 5–7 days |
| Conditioning | 46–50°F / 8–10°C | 3–5 days |
Notes: Temperature ramping encourages ester production. Saison strains may ferment at even higher temps (up to 85°F / 29°C).
4. Imperial Stout (Strong & Smooth)
Yeast Type: High-alcohol tolerant ale strains (e.g. US-05, Nottingham)
Style Goal: Full body, complex malt character, smooth alcohol warmth
| Phase | Temp (°F / °C) | Duration |
|---|---|---|
| Yeast Pitching | 66°F / 19°C | 1 day |
| Primary Fermentation | 66–68°F / 19–20°C | 7–10 days |
| Extended Conditioning | 41–46°F / 5–8°C | 2–4 weeks |
| Cold Crash | 35–39°F / 1.5–4°C | 2–3 days |
Notes: Longer conditioning smooths out alcohol sharpness and helps clarify dense, dark beers.
5. Amber Ale (Balanced & Malty)
Yeast Type: American Ale yeast (e.g. SafAle US-05, Wyeast 1056)
Style Examples: American Amber, Red Ale, Extra Special Bitter (ESB)
| Phase | Temp (°F / °C) | Duration |
|---|---|---|
| Yeast Pitching | 66°F / 19°C | 1 day |
| Primary Fermentation | 66–68°F / 19–20°C | 7–10 days |
| Conditioning | 41–46°F / 5–8°C | 3–5 days |
Notes: Ferment on the cooler side for clean malt focus; slightly warmer for subtle esters.
6. Wheat Beer (Fruity & Soft)
Yeast Type: Wheat beer yeast (e.g. WB-06, Wyeast 3068)
Style Examples: Hefeweizen, Witbier, American Wheat
| Phase | Temp (°F / °C) | Duration |
|---|---|---|
| Yeast Pitching | 64°F / 18°C | 1 day |
| Primary Fermentation | 64–68°F / 18–20°C | 5–7 days |
| Conditioning | 45–50°F / 7–10°C | 2–4 days |
Notes: Lower temps preserve clove and banana balance; quick fermentation and short conditioning help maintain freshness.
7. Brown Ale (Nutty & Smooth)
Yeast Type: English Ale yeast (e.g. S-04, Wyeast 1098)
Style Examples: English Brown, American Brown, Mild Ale
| Phase | Temp (°F / °C) | Duration |
|---|---|---|
| Yeast Pitching | 67°F / 19.5°C | 1 day |
| Primary Fermentation | 67–70°F / 19.5–21°C | 7–10 days |
| Conditioning | 41–46°F / 5–8°C | 5–7 days |
Notes: Warm fermentation highlights malt depth; longer conditioning helps mellow any roast or mineral notes.
Summary Chart
| Style | Primary Temp | Total Time | Notes |
|---|
| Lager | 50°F / 10°C | 4–8 weeks | Extended cold lagering |
| NEIPA | 68–70°F / 20–21°C | ~10 days | Preserve aroma, avoid cold crash |
| Belgian Ale | 68–77°F / 20–25°C | ~8–10 days | Encourage ester expression |
| Imperial Stout | 66–68°F / 19–20°C | 3–5 weeks | Condition longer for smoothness |
| Amber Ale | 66–68°F / 19–20°C | 10–14 days | Balance malt & esters; short, cool conditioning |
| Wheat Beer | 64–68°F / 18–20°C | 7–11 days | Quick ferment; short conditioning for freshness |
| Brown Ale | 67–70°F / 19.5–21°C | 12–14 days | Nutty, malty profile; benefits from mellowing |
These profiles are starting points. Always monitor gravity, taste, and pressure in your Smart Keg to fine-tune for your setup and preferences