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THE DETERMINATION OF FERMENTABLE EXTRACT IN BREWING WORTS
Author(s) -
Bathgate G. N.
Publication year - 1981
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1981.tb04041.x
Subject(s) - brewing , yeast , food science , fermentation , chemistry , biochemistry
A method for determining the real fermentability of a standard Institute of Brewing wort is proposed for use in the Brewing Industry. The method is based on a system currently operating in the Distilling Industry using standard Distillers Co. Ltd (D.C.L.) ‘M’ type yeast. To provide a safeguard against variability in the performance of the yeast used, it is recommended that a standard malt (e.g. Institute of Brewing check malt A) of known fermentable extract should be used to check the condition of the yeast.