What You Need to Know
Utilizes Saccharomyces pastorianus yeast consuming fermentable sugars to produce CO2 (carbonation) and ethanol while metabolizing off-flavor compounds like diacetyl. The process involves adding 10-20% krausen (young beer at peak fermentation) to fully fermented lager.
Produces finer, more persistent carbonation than forced carbonation while improving flavor maturation through yeast activity.
Key Parameters
Temperature
12°C
10°C - 13°C
Time
2 weeks
7 days - 4 weeks
Equipment
Pressure-rated fermentation vesselHydrometerYeast propagation system
Steps
- 1.
German Helles (Munich): Creates signature pillowy foam and rounded malt profile
- 2.
Czech Pilsner (Plzeň): Enhances hop aroma preservation
The Science
Primary Reaction
C6H12O6 → 2C2H5OH + 2CO2 (alcoholic fermentation)