4.11.2 - Fermentability, Final Attenuation of Laboratory Wort from Malt: Rapid
- 22/10/2018
- 3184
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- Malt
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- 1999
The determination of the fermentabílity of wort using a rapid yeast procedure. This method is given for guideline purposes only. It must be considered that the rapid method may lead to lower results compared to the reference method. Descriptors: original gravity of the wort and the present gravity of the fermented filtrate, percentage apparent attenuation, percentage real attenuation.
It is necessary to use EBC Methods 4.1, 4.5.1 or 4.6.1
