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KMID : 0366119750030020089
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Korean Journal of Applied Microbiology & Bioengineering
1975 Volume.3 No. 2 p.89 ~ p.93
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Double-stage Batch Fermentation of Beer
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Pack, M. Y.
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Abstract
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In order to ferment beer more effectively under conditions similar to the conventional batch fermentation, a part of the wort which had been fermenting for three days was replaced with un-pitched fresh wort and completed the rest of the fermentation in four to six days. The taste test panel accepted the beers fermented for five days after diluting with one third or one half volume of fresh wort giving fermentation efficiency gains by 22% or 28% over the regular nine-day batch fermentation respectively.
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