Abstract:When fermenting beer, in addition to the formation of basic, secondary, and by-products, which largely determine the taste and aroma of the beverage, yeast is accumulated. Such yeasts can be reused in subsequent serial repitching, which allows cost savings compared to yeast cultivated for each fermentation.
This paper investigates the influence of yeast generation on the progress of the wort fermentation process and the quality of beer obtained, specifically in high gravity brewing.
It was established that the… Show more
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