The Perfect Yeast Fermentation Temperature Chart

When it comes to fermentation, temperature plays a critical role in determining the success of your brew or bake. Different types of yeast have their own temperature preferences, and understanding these preferences is essential for achieving the best possible results. In this article, we will explore the ideal temperature ranges for yeast fermentation and how they can impact the final product.

Temperature for Yeast Growth and Multiplication:

For yeast to grow and multiply, the water temperature should ideally be between 68°F and 81°F (20°C and 27°C). Within this range, yeast thrives and reproduces, ensuring a healthy fermentation process. However, the optimum temperature for yeast multiplication is around 79°F (26°C). So, if you want to promote yeast growth, maintaining the water temperature around this range is crucial.

Fermentation Process Temperature Range:

Once yeast multiplication has occurred, the next step is the fermentation process. During this stage, the water temperature should be in the range of 81°F to 100°F (27°C to 38°C). This temperature range allows the yeast to ferment the sugars present in the mixture, converting them into and carbon dioxide. It is within this range that the magic happens, and your brew or bake takes shape.

Effects of Temperature Extremes:

While it's essential to maintain the optimal temperature range, it's equally important to avoid temperature extremes. If the water temperature goes below 68°F (20°C), fermentation may still occur, but at a much slower pace. This can significantly prolong the fermentation process, leading to longer wait times for your final product.

On the other hand, if the temperature rises above 100°F (38°C), yeast growth becomes too vigorous. This excessive growth puts a strain on the yeast's nutrient supply, potentially depleting essential nutrients needed for a well-rounded flavor profile. Furthermore, the increased temperature accelerates the fermentation process, which may not always be desirable. It can lead to a faster fermentation but may compromise the complexity and depth of flavors in your brew or bake.

Yeast Sensitivity to Temperature:

Yeast is a sensitive organism when it comes to temperature. Different types of yeast have different preferences, but generally, yeast prefers temperatures between 70°F and 130°F (21°C and 54°C). In most bakeries, the temperature range used for yeast fermentation is 90°F to 110°F (32°C to 43°C).

Outside of this preferred range, yeast becomes dormant at temperatures below 34°F (2°C) and dies at temperatures above 138°F (59°C). It highlights the importance of maintaining the appropriate temperature range to ensure yeast viability and a successful fermentation process.


In the world of and baking, yeast fermentation temperature is a critical factor that significantly influences the final outcome of your product. By understanding the ideal temperature ranges for yeast growth and fermentation, you can create an optimal environment for yeast to thrive and produce exceptional brews and bakes. So, next time you embark on a brewing or baking adventure, keep this yeast fermentation temperature chart in mind, and let the magic of temperature guide you towards delicious results.

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What Temperature Is Best For Yeast Fermentation?

The best temperature range for yeast fermentation is between 81°F and 100°F (27°C to 38°C). Within this range, yeast activity is at its peak, resulting in optimal fermentation. However, it is important to note that different types of yeast have different temperature preferences, and certain strains may perform better at slightly higher or lower temperatures within this range.

Here are some key points about yeast fermentation temperature:

1. Optimum temperature range: For most yeast strains, a temperature of 81°F to 100°F (27°C to 38°C) is considered ideal. This temperature range provides the best conditions for yeast multiplication and fermentation. It allows for a faster and more efficient fermentation process.

2. Yeast multiplication: Water at 79°F (26°C) is often considered the optimum temperature for yeast multiplication. At this temperature, the yeast cells reproduce and multiply rapidly, leading to a higher concentration of active yeast cells in the fermentation process.

3. Favorable temperature range: Yeast can still ferment at lower temperatures, but the process may be slower and less vigorous. Temperatures below 68°F (20°C) can result in sluggish fermentation or even yeast dormancy. On the other hand, temperatures above 100°F (38°C) can be detrimental to yeast viability and may lead to the production of off-flavors in the final product.

4. Importance of temperature control: Maintaining a consistent fermentation temperature within the recommended range is crucial for achieving desired fermentation outcomes. Fluctuations in temperature can impact yeast activity and result in inconsistent fermentation, off-flavors, or stuck fermentation.

The best temperature range for yeast fermentation is between 81°F and 100°F (27°C to 38°C). This range provides optimal conditions for yeast multiplication and efficient fermentation. It is important to control and monitor the temperature throughout the fermentation process to achieve desired results.


The temperature at which yeast ferments plays a crucial role in the overall fermentation process. The ideal temperature range for yeast growth and multiplication is between 68°F and 81°F, with 79°F being considered the optimum temperature for yeast multiplication.

During the fermentation process, a temperature range of 81°F to 100°F is recommended for optimal results. It is important to note that temperatures above this range can lead to excessive yeast growth, placing a higher demand on nutrients and potentially affecting the quality of the final product.

Similarly, temperatures below 68°F may still allow fermentation to occur but at a slower rate. On the other hand, excessively high temperatures can be detrimental to yeast, causing it to become dormant below 34°F or die above 138°F.

Maintaining the appropriate temperature during yeast fermentation is crucial for achieving desired results, whether it be in baking, brewing, or other fermentation processes. By understanding and controlling the temperature, one can ensure the proper growth, multiplication, and activity of yeast, ultimately leading to a successful fermentation and a high-quality end product.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.