skills.rest
guedesopaulo
guedesopauloCOMMUNITY
Explore all skills by this author →
GitHub

fermentation-science

Provides brewing reference data on mash temperature, yeast pitching rates, dry hop timing, and off-flavour diagnostics.

Updated May 6, 2026
Search Tags:#brewing#homebrewing#fermentation#yeast pitching#mash temperature#dry hopping#off-flavour
One-click install
npx skills add https://github.com/guedesopaulo/AI-Brew --skill fermentation-science-guedesopaulo
Or copy as Structured Prompt for Agent▼
Please help me install this Agent Skill.
Skill: fermentation-science
Source: https://github.com/guedesopaulo/AI-Brew/tree/main/data/skills/fermentation-science
Command: npx skills add https://github.com/guedesopaulo/AI-Brew --skill fermentation-science-guedesopaulo

SYSTEM DOCUMENTATION & REQUIREMENTS

What problem does it solve? Brewers need accurate fermentation science data when designing or troubleshooting beer recipes, and looking up mash temperatures, pitching rates, and off-flavour causes manually is slow and error-prone. ## Core Features & Use Cases - Mash Temperature Guidance: Maps mash temperatures (62–72°C) to body, fermentability, and typical attenuation for target styles. - Yeast Pitching Calculations: Provides recommended cell counts per style and gravity with worked examples for a 20 L batch. - Dry Hop Timing: Explains cold-side, biotransformation, and double dry hop schedules with contact times and temperatures. - Off-Flavour Diagnostics: Tables faults like diacetyl, DMS, oxidation, and astringency with root causes and fixes. - Use Case: When a beer finishes with a buttery taste, consult the diagnostics table to identify diacetyl and apply a diacetyl rest at 18–20°C for 48 hours. ## Quick Start Ask the agent to diagnose why my IPA tastes like butter and recommend a fix using the fermentation science reference.

Frequently Asked Questions about fermentation-science

High-intent search queries and answers about installing and using this skill.

FAQPage Schema
How do I calculate yeast pitching rates for homebrewing?▼

Multiply millions of cells per mL per degree Plato by batch volume and gravity. Ales at OG 1.040–1.060 need 0.75 M/mL/°P, lagers need 1.5 M/mL/°P, so a 20 L batch at 1.050 requires about 187.5 billion cells for an ale.

What mash temperature should I use for a dry beer?▼

Mash at 62–64°C for very high fermentability and 78–85% attenuation, producing a thin, dry finish suited to session lagers. For balanced ales, 66–68°C is the standard target with 68–75% attenuation.

When should I add dry hops for biotransformation?▼

Add dry hops on day 2–4 of active fermentation at peak krausen, keeping them in contact for 3–5 days through the end of fermentation. This works best with high-biotransformation yeasts like London Ale III, Conan, or Verdant for NEIPAs.

Why does my beer taste like butter or butterscotch?▼

A buttery flavour indicates diacetyl, caused by rushed conditioning or crashing before the yeast cleaned up. Fix it with a diacetyl rest: raise the temperature to 18–20°C for 48 hours before cold crashing.

What causes astringency in homebrewed beer?▼

Astringency comes from over-sparging, sparge water above 76°C, over-crushed grain, or high mash pH. Keep sparge temperature below 77°C, correct mash pH to 5.2–5.4, and check your mill gap.

Related Skills

Explore More Personal & Entrepreneur Skills→
ttessarolottessarolo

bread-knowledge

Consult on baking and pizza with cited sources and formulas.

Community
Advanced
jonsdoesch87-aijonsdoesch87-ai

brewing-terminology-checker

Validate German and English brewing terminology consistency across project files.

Community
Intermediate
MoinsterMoinster
5

picobrew-server

Manage PicoBrew brewing and fermentation processes via a local server.

Community
Intermediate
malue-aimalue-ai
36

apple-calendar

Create, list, search, and delete Apple Calendar events via AppleScript on macOS.

Official
Intermediate