Primary Fermentation definitions

Primary Fermentation

Vigorous fermentation where the yeast cells multiply and feed on the fermentable sugars in the wort thus releasing carbon dioxide.
Found on http://brewdudes.wordpress.com/beer-making-terminology/

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Primary Fermentation

The initial fermentation activity marked by the evolution of carbon dioxide and Krausen. Most of the total attenuation occurs during this phase.
Found on http://howtobrew.com/book/glossary

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Primary Fermentation

Occurs after pitching the yeast and during the first three days, during which time fermentation converts sugars to alcohol. Fermentation time can vary from three to seven days, depending on the type of beer.
Found on http://www.encyclo.co.uk/local/20652

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Primary Fermentation

The initial fermentation activity marked by the evolution of carbon dioxide and Krausen. Most of the total attenuation occurs during this phase.
Found on http://www.howtobrew.com/glossary.html

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Primary Fermentation

Process of initial fermentation. Racking the beer into secondary fermenter for an additional fermentation will help increase attenuation and the clarity of the finished beer.
Found on http://www.lehighvalleyhomebrewers.org/glossary.html

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Primary Fermentation

Primary fermentation in beer brewing is the initial fermentation process where yeast will convert most or all of the wort sugars to alcohol and CO2 (carbon dioxide). After the yeast has been pitched into the wort, there is typically between 2 and 24 hour yeast lag time where the yeast acclimates to the fermentation environment and begins to replica...
Found on http://www.westcoastbrewer.com/Beer_Glossary_and_Brewing_Terms.php

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primary fermentation

the first phase of fermentation where sugars are converted into ethyl alcohol and carbon dioxide.
Found on https://byo.com/resources/glossary

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Primary fermentation

Name used on a case-by-case basis to describe the first alcoholic fermentation of a sparkling wine followed by secondary fermentation.
Found on https://glossary.wein.plus/primary-fermentation-2

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Primary Fermentation

Vigorous fermentation where the yeast cells multiply and feed on the fermentable sugars in the wort thus releasing carbon dioxide.
Found on https://www.encyclo.co.uk/local/21582

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Primary Fermentation

The initial, main alcohol fermentation by yeast. It is usually begun by adding an active yeast starter to a must or juice in a covered primary fermentation vessel, but may begin spontaneously from wild yeast on the grapes or fresh fruit base. After a period of vigorous fermentation, the must is pressed or strained and/or the juice is transferred to...
Found on https://www.encyclo.co.uk/local/22309

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Primary Fermentation

Occurring after pitching the yeast and during the first three days on the average, fermentation converts sugars to alcohol and carbonation. Fermentation time for the microbrewery ranges from three to seven days.
Found on https://www.encyclo.co.uk/local/22617

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primary fermentation

When a two-stage fermentation is used, the first stage is referred to as the primary fermentation.
Found on https://www.encyclo.co.uk/local/22622

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Primary fermentation

Traditionally, bread is fermented twice, before and after the loaves are formed. The first cycle of fermentation is called “primary fermentation”. This process is also called bulk fermentation. It is the stage in which most of the flavor of the bread is determined.
Found on https://www.weekendbakery.com/bread-baking-glossary/

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