Effect of trub, oxygen content and hopped wort pH on the course of fermentation.
The effects of the properties of hopped worts on the course of fermentationand beer character were monitored in this work. Hoppedwort pH in the range of 5,1-5,4 has insignificant effects on the speedof primary fermentation, the breakdown of diacetyl was faster in caseof hopped worts with pH = 5,1 (6...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2004-10-01
|
| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200410-0002_Vplyv_obsahu_kalov_kyslika_a_pH_mladiny_na_priebeh_fermentacie.php |