Yeast is added to the cooled wort in the Fermentation Vessel.

The yeast converts the sugars that were produced by the malted barley, producing Co2 &  alcohol.

This process takes 3 to 10 days, depending on the strength of  the beer you are fermenting.  A barley wine will take longer to ferment than a beer of say 3.5% ABV.   We use wet yeast which is re-pitched from brew to brew for several generations.

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Ballards Brewery

The Old Sawmill, Nyewood, Hampshire GU31 5HA
Telephone: 01730 821362 or 01730 821301

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