Pitching – Does Much Really Help More?
Less is more | When producing beers using ale yeast strains in the pilot plant of the University of Weihenstephan-Triesdorf, fluctuations occurred in sensory quality of 50-l pilot brews. In some instances, beers were described as “lacking body” and as “empty”. It was assumed that this was due to excessive addition of dry yeast. As a consequence, a pilot fermentation process on a 0.5 litre scale was developed in order to obtain information about fermentation rapidly and with little expenditure.
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