How long does it take to store beer at low temperatures during fermentation?

Beer fermentation is a variable-temperature fermentation, and the fermentation temperature is the highest temperature in the main fermentation phase. For traditional reasons, beer fermentation temperatures are generally lower than the optimum growth temperature for brewer's yeast (25 to 28°C). The inoculation temperature is generally controlled at 18 to 20°C for top-fermented beer and 8 to 10°C for bottom-fermented beer.

The main fermentation starting temperature using low temperature fermentation process is 5 to 7 ℃, generally 6. 5 to 7 ℃. The maximum fermentation temperature varies depending on the strain and wort composition, generally at 8 to 10 ℃. The low temperature is conducive to reducing the amount of fermentation by-products, the formation of α-acetyl lactic acid is reduced, the generation of diacetyl, advanced alcohols, acetaldehyde, H2S and dimethyl sulfur is also reduced, the beer taste is refreshing, the foam performance is good, and it is suitable for the production of light-colored beer.