INFLUENCE OF YEAST STRAIN ON PRODUCTION OF BEER BY CONTINUOUS FERMENTATION

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Abstract
A comparative study of 12 yeasts, including both top and bottom strains, operating in a continuous fermentation apparatus showed that, with one exception, all could be successfully employed over a wide range of temperatures up to 30° C. to produce palatable beers from worts of original gravity between approximately 1030° and 1100°. Studies on the application of binary mixtures of selected yeasts showed that, in certain combinations, one of the strains became dominant within a few days; although in other mixtures the original proportions were maintained, the efficiency of a mixture was usually less than the average value for its individual components.

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