THE DETERMINATION OF FERMENTABLE EXTRACT IN BREWING WORTS
Open Access
- 10 September 1981
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 87 (5) , 301-302
- https://doi.org/10.1002/j.2050-0416.1981.tb04041.x
Abstract
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.Keywords
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