How to Brew an Oak Aged IPA Part 3 – Fermentation


The fermentation of my Oak Aged IPA was a little intense the first couple of days. Over the first 24 hours after brewing my beer, the amount of bubbles and fluid that came out of the beer into the cup of water was a handful. 


The beer had slightly overflowed, and a small amount of the yeasty wort spilled onto the counter. As you can see in this picture, the cup of water was at the halfway mark when inserting the tube, and now it’s filled all the way to the top with yeast and wort.


The smell of this fermentation was yeasty. It mostly smelled like bread dough. Over the next few days, the bubbles became less aggressive, and the color of the beer changed. Before fermenting, the beer had the look of a dirty grey color. Now, we are seeing the lighter colors in the beer a week and a half into fermenting.  

Once the two weeks of fermentation is complete, it’s time for bottling. 

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *