bottom fermentation
Quick Summary
Bottom fermentation is a slow alcoholic fermentation process used in the production of beverages like lager beer and some low-alcohol wines. During this process, the yeast cells settle at the bottom of the fermenting liquid. This method typically occurs at cooler temperatures, between 4 to 10°C (39 to 50°F). It is contrasted with top fermentation, which uses different yeast strains and occurs at higher temperatures, producing beverages such as ale and porter. Bottom fermentation is crucial for creating the distinct characteristics of lagers, which originated in continental Europe.12345
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beerFermenting methods…hygienically operated closed vessels and bottom fermentation. These vessels, erected outside the brewery, are several thousand hectolitres in capacity (1 hectolitre = 26 U.S. gallons = 22 U.K. gallons) and are made of stainless steel. Temperature control is achieved by circulating cold liquid in jackets fitted to the wall of…
Read More…hygienically operated closed vessels and bottom fermentation. These vessels, erected outside the brewery, are several thousand hectolitres in capacity (1 hectolitre = 26 U.S. gallons = 22 U.K. gallons) and are made of stainless steel. Temperature control is achieved by circulating cold liquid in jackets fitted to the wall of…
Read More- beerHistory of brewing
…made in Germany by a bottom-fermentation process, so called because the yeast tended to sink to the bottom of the brewing vessel; before that, the type of yeast used tended to rise to the top of the fermenting product and was allowed to overflow or was manually skimmed. Brewing was…
Read More…made in Germany by a bottom-fermentation process, so called because the yeast tended to sink to the bottom of the brewing vessel; before that, the type of yeast used tended to rise to the top of the fermenting product and was allowed to overflow or was manually skimmed. Brewing was…
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