Lag Phase

The period between adding yeast to wort and the beginning of fermentation.

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The lag phase may last anywhere from 3 to 15 hours, depending on wort type and gravity; temperature; yeast strain; yeast health; pitching rate; and aeration.

During the lag phase, the yeast adjusts to being in its new environment by preparing to import sugar and other materials needed for cell replication as well as nutrient absorption.

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Jen Blairfermentation, lag phase, Under the Jenfluence, yeast, wortComment