EFFECTS OF AIR AND CARBON DIOXIDE IN THE STEEPING OF BARLEY
Open Access
- 8 July 1961
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 67 (4) , 358-361
- https://doi.org/10.1002/j.2050-0416.1961.tb01810.x
Abstract
Steeping without any aeration or bubbling the steep water with nitrogen or carbon dioxide causes retardation of initial germination. However, no elongation of the germination period is needed to obtain malt of normal quality. Thus the malt yield is significantly increased, by 1% when using nitrogen and by 2-2½% when using carbon dioxide. The best results were obtained using carbon dioxide with a steeping procedure involving dry-steeping. The use of a dry-steeping period results in a more even germination.Keywords
This publication has 0 references indexed in Scilit: