Avoid Oxygen and Contamination
You can prevent oxygen and contamination by using a clean and sanitized fermenter. A fermenting bucket with a lid will be effective, but if you don’t have one or don’t want to buy it, you can use a blowoff tube to keep air out of your beer. To avoid contamination, make sure to sanitize your equipment before using it and ensure that all materials are non-porous so that fermentation is contained inside the fermenter. This includes glass bottles!
Regularly Check the Thermometer
The temperature of your fermentation is one of the most crucial factors in determining its success. Fortunately, it is also one of the easiest things to control. You can either set your fermenter at a steady and warm temperature or use a thermometer to monitor and maintain the desired temperature. Neglecting this aspect may result in over-fermented beer or vinegar-like flavors, both of which can ruin the entire batch.
Monitor the Beer Closely
If you notice that your beer is fermenting too slowly, check if the temperature is too low. In such cases, you can add hot water at around 110°F to raise the temperature and restart the fermentation process. Conversely, if your batch ferments faster than expected, consider adding one or two extra yeast packs to reduce attenuation (to retain more carbonation) and enhance the flavor, ultimately slowing down the fermentation process.
Preventing beer loss during fermentation is essential for producing great-tasting beer. I hope the suggestions above will be helpful to you. Cheers! Regardless of your brewing experience level, whether you’re a beginner or an advanced homebrewer, the most important thing is that you enjoy yourself and have fun throughout the process.