Illustration by Bruno Laporte
Abstract
In these 5 000-liter fermenters that maintain a temperature of more than 20°C, a strain of Saccharomyces cerevisiae derived from the previously prepared yeast starter is added to the wort. The sugar level is usually stabilized after two weeks and the beer is left to mature.
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In these 5 000-liter fermenters that maintain a temperature of more than 20°C, a strain of Saccharomyces cerevisiae derived from the previously prepared yeast starter is added to the wort. The sugar level is usually stabilized after two weeks and the beer is left to mature.
Key concepts: Starter, Saccharomyces cerevisiae, Yeast, Food science, Sugar, Fermentation, Strain (injury), Chemistry