Beer Fermentation Degree

Beer Fermentation Degree

Beer fermentation degree refers to the ratio of the amount of leachate consumed in the wort by the yeast to the total amount of leachate in the wort, expressed by V as a percentage.

The formula is shown as follows:
V=(Wort concentration before fermentation - Wort concentration after fermentation) /Wort concentration before fermentation *100%

Rational control of the saccharification process is one of the key factors in improving beer fermentation, and different saccharification processes should be formulated according to different malt quality.
1. The malt coarse powder is small and the grinding degree is appropriate.
2. Reasonably control the feed water ratio. The light-to-water ratio of light beer is 1:4.
3. The pH is controlled between 5.41 and 5.62.
4. Control the appropriate feeding temperature and use the low-temperature saccharification process.

Edited by Amy
Sales manager
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