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Fermentation also pushes sediments from the yeast and proteins and these sediments would hurt the taste of your beer if the cycle were interrupted. It’s worth it to let the process naturally cure the beer so these unwanted byproducts naturally work their way out of the finished product. It does take a lot of patience to be a brewer, even a home brewer because allowing the aging process to produce perfect beer may take over a month or even longer. But this waiting is just as much a part of making great beer as the boiling and fermenting so you have to nurture the patient side of yourself to get a great outcome.

Part of your preparation for brewing is preparing a place for your beer to be housed in optimum conditions for fermentation to work its magic. As opposed to perhaps your impression before you became a home brewer, you will not store the beer in the refrigerator during this phase because colder temperatures actually stop the fermentation process. That is why you keep milk in there.

Instead plan to set up a “fermentation room” that wills stay at a constant cool temperature between 65 and 75 degrees any time of the year. This should be a room where you can achieve some temperature control so the beer stays in a stable environment to reach a perfect flavor. It is also a room you won’t feel the need to go to and interrupt the fermentation process. You can draw some of the beer out as early as 4 weeks from the start of fermentation. But for the best possible taste for your beer, you should give this process two to four months for adequate aging.


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